Dossena A - Search Results

1

Tolerability of a fully maturated cheese in cow's milk allergic children: biochemical, immunochemical, and clinical aspects.

Alessandri C, Sforza S, Palazzo P, Lambertini F, Paolella S, Zennaro D, Rafaiani C, Ferrara R, Bernardi ML, Santoro M, Zuzzi S, Giangrieco I, Dossena A, Mari A. Alessandri C, et al. Among authors: dossena a. PLoS One. 2012;7(7):e40945. doi: 10.1371/journal.pone.0040945. Epub 2012 Jul 19. PLoS One. 2012. PMID: 22829901 Free PMC article. Clinical Trial.

2

Antioxidant capacity of water soluble extracts from Parmigiano-Reggiano cheese.

Bottesini C, Paolella S, Lambertini F, Galaverna G, Tedeschi T, Dossena A, Marchelli R, Sforza S. Bottesini C, et al. Among authors: dossena a. Int J Food Sci Nutr. 2013 Dec;64(8):953-8. doi: 10.3109/09637486.2013.821696. Epub 2013 Aug 1. Int J Food Sci Nutr. 2013. PMID: 23906007

3

Enzymatic production and degradation of cheese-derived non-proteolytic aminoacyl derivatives.

Bottesini C, Tedeschi T, Dossena A, Sforza S. Bottesini C, et al. Among authors: dossena a. Amino Acids. 2014 Feb;46(2):441-7. doi: 10.1007/s00726-013-1637-3. Epub 2013 Dec 13. Amino Acids. 2014. PMID: 24337832

4

Cheese peptidomics: a detailed study on the evolution of the oligopeptide fraction in Parmigiano-Reggiano cheese from curd to 24 months of aging.

Sforza S, Cavatorta V, Lambertini F, Galaverna G, Dossena A, Marchelli R. Sforza S, et al. Among authors: dossena a. J Dairy Sci. 2012 Jul;95(7):3514-26. doi: 10.3168/jds.2011-5046. J Dairy Sci. 2012. PMID: 22720910 Free article.

5

Occurrence of non-proteolytic amino acyl derivatives in dry-cured ham.

Paolella S, Prandi B, Falavigna C, Buhler S, Dossena A, Sforza S, Galaverna G. Paolella S, et al. Among authors: dossena a. Food Res Int. 2018 Dec;114:38-46. doi: 10.1016/j.foodres.2018.07.057. Epub 2018 Jul 31. Food Res Int. 2018. PMID: 30361025

6

In vitro gastrointestinal digestion of the major peach allergen Pru p 3, a lipid transfer protein: molecular characterization of the products and assessment of their IgE binding abilities.

Cavatorta V, Sforza S, Aquino G, Galaverna G, Dossena A, Pastorello EA, Marchelli R. Cavatorta V, et al. Among authors: dossena a. Mol Nutr Food Res. 2010 Oct;54(10):1452-7. doi: 10.1002/mnfr.200900552. Mol Nutr Food Res. 2010. PMID: 20397198

7

Common wheat determination in durum wheat samples through LC/MS analysis of gluten peptides.

Prandi B, Bencivenni M, Tedeschi T, Marchelli R, Dossena A, Galaverna G, Sforza S. Prandi B, et al. Among authors: dossena a. Anal Bioanal Chem. 2012 Jul;403(10):2909-14. doi: 10.1007/s00216-012-5731-2. Epub 2012 Feb 4. Anal Bioanal Chem. 2012. PMID: 22311426

8

Development of a strategy for the total chemical synthesis of an allergenic protein: the peach LTP Pru p 3.

Buhler S, Akkerdaas JH, A Pertinhez T, Van Ree R, Dossena A, Sforza S, Tedeschi T. Buhler S, et al. Among authors: dossena a. J Pept Sci. 2017 Apr;23(4):282-293. doi: 10.1002/psc.2981. Epub 2017 Feb 10. J Pept Sci. 2017. PMID: 28185350

9

Extraction, semi-quantification, and fast on-line identification of oligopeptides in Grana Padano cheese by HPLC-MS.

Sforza S, Ferroni L, Galaverna G, Dossena A, Marchelli R. Sforza S, et al. Among authors: dossena a. J Agric Food Chem. 2003 Apr 9;51(8):2130-5. doi: 10.1021/jf025866y. J Agric Food Chem. 2003. PMID: 12670146

10

Study of the oligopeptide fraction in Grana Padano and Parmigiano-Reggiano cheeses by liquid chromatography electrospray ionization mass spectrometry.

Sforza S, Galaverna G, Dossena A, Marchelli R, Neviani E, Pinelli C. Sforza S, et al. Among authors: dossena a. Eur J Mass Spectrom (Chichester). 2004;10(3):421-7. doi: 10.1255/ejms.603. Eur J Mass Spectrom (Chichester). 2004. PMID: 15187301

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