Ferranti, Pasquale

Metatranscriptomics reveals temperature-driven functional changes in microbiome impacting cheese maturation rate.

De Filippis, F., Genovese, A., Ferranti, P., Gilbert, J. A., & Ercolini, D. (2016) · Scientific Reports

Probiotics and Fermented FoodsFermentation and Sensory Analysis

Cited by 196

Production, digestibility and allergenicity of hemp (Cannabis sativa L.) protein isolates

Mamone, G., Picariello, G., Ramondo, A., Nicolai, M. A., & Ferranti, P. (2019) · Food Research International

Protein Hydrolysis and Bioactive PeptidesProteins in Food Systems

Cited by 182

Changes in the proteome of Salmonella enterica serovar Thompson as stress adaptation to sublethal concentrations of thymol

Di Pasqua, R., Mamone, G., Ferranti, P., Ercolini, D., & Mauriello, G. (2010) · PROTEOMICS

Bacterial Genetics and BiotechnologyEssential Oils and Antimicrobial Activity

Cited by 171

Characterization of the Pattern of α s1 - and β-Casein Breakdown and Release of a Bioactive Peptide by a Cell Envelope Proteinase from Lactobacillus delbrueckii subsp. lactis CRL 581

Hebert, E. M., Mamone, G., Picariello, G., Raya, R. R., Savoy, G., Ferranti, P., & Addeo, F. (2008) · Applied and Environmental Microbiology

Protein Hydrolysis and Bioactive PeptidesProbiotics and Fermented Foods

Cited by 89

Characterisation and cytomodulatory properties of peptides from Mozzarella di Bufala Campana cheese whey.

De Simone, C., Picariello, G., Mamone, G., Stiuso, P., Dicitore, A., Vanacore, D., Chianese, L., Addeo, F., & Ferranti, P. (2009) · Journal of Peptide Science

Protein Hydrolysis and Bioactive PeptidesAntimicrobial Peptides and Activities

Cited by 79

Effects of Heat Load Gradient Occurring in Moulding on Characterization and Ripening of Grana Padano

Pellegrino, L., Battelli, G., Resmini, P., Ferranti, P., Barone, F., & Addeo, F. (1997) · Le Lait

Proteins in Food SystemsAdvanced Scientific Research Methods

Cited by 47