Barbara Prandi - Search Results

Year	Number of Results
2004	1
2012	2
2013	2
2014	1
2015	2
2016	3
2017	8
2018	6
2019	6
2020	4
2021	3
2022	1

1

Targeting the Nutritional Value of Proteins From Legumes By-Products Through Mild Extraction Technologies.

Prandi B, Zurlini C, Maria CI, Cutroneo S, Di Massimo M, Bondi M, Brutti A, Sforza S, Tedeschi T. Prandi B, et al. Front Nutr. 2021 Jul 19;8:695793. doi: 10.3389/fnut.2021.695793. eCollection 2021. Front Nutr. 2021. PMID: 34350207 Free PMC article.

2

Extraction and Chemical Characterization of Functional Phenols and Proteins from Coffee (Coffea arabica) By-Products.

Prandi B, Ferri M, Monari S, Zurlini C, Cigognini I, Verstringe S, Schaller D, Walter M, Navarini L, Tassoni A, Sforza S, Tedeschi T. Prandi B, et al. Biomolecules. 2021 Oct 22;11(11):1571. doi: 10.3390/biom11111571. Biomolecules. 2021. PMID: 34827569 Free PMC article.

3

Sprouting of Sorghum (Sorghum bicolor [L.] Moench): Effect of Drying Treatment on Protein and Starch Features.

Marchini M, Marti A, Folli C, Prandi B, Ganino T, Conte P, Fadda C, Mattarozzi M, Carini E. Marchini M, et al. Among authors: prandi b. Foods. 2021 Feb 12;10(2):407. doi: 10.3390/foods10020407. Foods. 2021. PMID: 33673309 Free PMC article.

4

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: prandi b. 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

5

Assessment of Enzymatic Improvers in Flours Using LC-MS/MS Detection of Marker Tryptic Peptides.

Prandi B, Lambertini F, Varani M, Faccini A, Suman M, Leporati A, Tedeschi T, Sforza S. Prandi B, et al. J Am Soc Mass Spectrom. 2020 Feb 5;31(2):240-248. doi: 10.1021/jasms.9b00109. Epub 2020 Jan 3. J Am Soc Mass Spectrom. 2020. PMID: 32031395

6

The Interrelationship Between Microbiota and Peptides During Ripening as a Driver for Parmigiano Reggiano Cheese Quality.

Bottari B, Levante A, Bancalari E, Sforza S, Bottesini C, Prandi B, De Filippis F, Ercolini D, Nocetti M, Gatti M. Bottari B, et al. Among authors: prandi b. Front Microbiol. 2020 Oct 2;11:581658. doi: 10.3389/fmicb.2020.581658. eCollection 2020. Front Microbiol. 2020. PMID: 33133050 Free PMC article.

7

Enzymatic production of pectic oligosaccharides from onion skins.

Babbar N, Baldassarre S, Maesen M, Prandi B, Dejonghe W, Sforza S, Elst K. Babbar N, et al. Among authors: prandi b. Carbohydr Polym. 2016 Aug 1;146:245-52. doi: 10.1016/j.carbpol.2016.03.011. Epub 2016 Mar 14. Carbohydr Polym. 2016. PMID: 27112872

8

How Looking for Celiac-Safe Wheat Can Influence Its Technological Properties.

Boukid F, Mejri M, Pellegrini N, Sforza S, Prandi B. Boukid F, et al. Among authors: prandi b. Compr Rev Food Sci Food Saf. 2017 Sep;16(5):797-807. doi: 10.1111/1541-4337.12288. Epub 2017 Jul 11. Compr Rev Food Sci Food Saf. 2017. PMID: 33371620 Free article.

9

Peptide fingerprinting of Hermetia illucens and Alphitobius diaperinus: Identification of insect species-specific marker peptides for authentication in food and feed.

Leni G, Prandi B, Varani M, Faccini A, Caligiani A, Sforza S. Leni G, et al. Among authors: prandi b. Food Chem. 2020 Aug 1;320:126681. doi: 10.1016/j.foodchem.2020.126681. Epub 2020 Mar 23. Food Chem. 2020. PMID: 32247168

10

Gluten peptides drive healthy and celiac monocytes toward an M2-like polarization.

Barilli A, Gaiani F, Prandi B, Cirlini M, Ingoglia F, Visigalli R, Rotoli BM, de'Angelis N, Sforza S, de'Angelis GL, Dall'Asta V. Barilli A, et al. Among authors: prandi b. J Nutr Biochem. 2018 Apr;54:11-17. doi: 10.1016/j.jnutbio.2017.10.017. Epub 2017 Nov 5. J Nutr Biochem. 2018. PMID: 29216605

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