Francesca Lambertini - Search Results

Year	Number of Results
2012	1
2013	4
2014	2
2015	2
2017	1
2018	2
2019	4
2020	3
2022	1
2023	0

1

Tree Nuts and Peanuts as a Source of Beneficial Compounds and a Threat for Allergic Consumers: Overview on Methods for Their Detection in Complex Food Products.

Luparelli A, Losito I, De Angelis E, Pilolli R, Lambertini F, Monaci L. Luparelli A, et al. Among authors: lambertini f. Foods. 2022 Mar 1;11(5):728. doi: 10.3390/foods11050728. Foods. 2022. PMID: 35267361 Free PMC article. Review.

2

Are current analytical methods suitable to verify VITAL® 2.0/3.0 allergen reference doses for EU allergens in foods?

Holzhauser T, Johnson P, Hindley JP, O'Connor G, Chan CH, Costa J, Fæste CK, Hirst BJ, Lambertini F, Miani M, Robert MC, Röder M, Ronsmans S, Bugyi Z, Tömösközi S, Flanagan SD. Holzhauser T, et al. Among authors: lambertini f. Food Chem Toxicol. 2020 Nov;145:111709. doi: 10.1016/j.fct.2020.111709. Epub 2020 Aug 29. Food Chem Toxicol. 2020. PMID: 32866515 Free article. Review.

3

The Influence of Processing Parameters on the Mitigation of Deoxynivalenol during Industrial Baking.

Stadler D, Lambertini F, Woelflingseder L, Schwartz-Zimmermann H, Marko D, Suman M, Berthiller F, Krska R. Stadler D, et al. Among authors: lambertini f. Toxins (Basel). 2019 Jun 4;11(6):317. doi: 10.3390/toxins11060317. Toxins (Basel). 2019. PMID: 31167404 Free PMC article.

4

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. Among authors: lambertini f. 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

5

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: lambertini f. 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

6

Development of a DNA Barcoding-Like Approach to Detect Mustard Allergens in Wheat Flours.

Frigerio J, Pellesi R, Mezzasalma V, De Mattia F, Galimberti A, Lambertini F, Suman M, Zanardi S, Leporati A, Labra M. Frigerio J, et al. Among authors: lambertini f. Genes (Basel). 2019 Mar 19;10(3):234. doi: 10.3390/genes10030234. Genes (Basel). 2019. PMID: 30893940 Free PMC article.

7

LC-HRMS for Characterizing Durum Wheat Pasta Production Variability and Consumer Overall Liking.

Lambertini F, Cavanna D, Catellani D, Vigni ML, Durante C, D'Alessandro A, Suman M. Lambertini F, et al. J AOAC Int. 2018 Mar 1;101(2):360-366. doi: 10.5740/jaoacint.17-0209. Epub 2017 Sep 12. J AOAC Int. 2018. PMID: 28899452

8

Microbial origin of non proteolytic aminoacyl derivatives in long ripened cheeses.

Sgarbi E, Lazzi C, Iacopino L, Bottesini C, Lambertini F, Sforza S, Gatti M. Sgarbi E, et al. Among authors: lambertini f. Food Microbiol. 2013 Sep;35(2):116-20. doi: 10.1016/j.fm.2013.02.013. Epub 2013 Mar 7. Food Microbiol. 2013. PMID: 23664262

9

Antimicrobial activity of poultry bone and meat trimmings hydrolyzates in low-sodium turkey food.

Zanello PP, Sforza S, Dossena A, Lambertini F, Bottesini C, Nikolaev IV, Koroleva O, Ciociola T, Magliani W, Conti S, Polonelli L. Zanello PP, et al. Among authors: lambertini f. Food Funct. 2014 Feb;5(2):220-8. doi: 10.1039/c3fo60454c. Food Funct. 2014. PMID: 24284558

10

Untargeted LC-MS based ¹³C labelling provides a full mass balance of deoxynivalenol and its degradation products formed during baking of crackers, biscuits and bread.

Stadler D, Lambertini F, Bueschl C, Wiesenberger G, Hametner C, Schwartz-Zimmermann H, Hellinger R, Sulyok M, Lemmens M, Schuhmacher R, Suman M, Berthiller F, Krska R. Stadler D, et al. Among authors: lambertini f. Food Chem. 2019 May 1;279:303-311. doi: 10.1016/j.foodchem.2018.11.150. Epub 2018 Dec 11. Food Chem. 2019. PMID: 30611495

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