Sforza, Stefano

Pectin content and composition from different food waste streams

Müller-Maatsch, J., Bencivenni, M., Caligiani, A., Tedeschi, T., Bruggeman, G., Bosch, M., Petrusan, J., Van Droogenbroeck, B., Elst, K., & Sforza, S. (2016) · Food Chemistry

Polysaccharides and Plant Cell WallsPolysaccharides Composition and Applications

Cited by 261

Food wastes from agrifood industry as possible sources of proteins: A detailed molecular view on the composition of the nitrogen fraction, amino acid profile and racemisation degree of 39 food waste streams

Prandi, B., Faccini, A., Lambertini, F., Bencivenni, M., Jorba, M., Van Droogenbroek, B., Bruggeman, G., Schöber, J., Petrusan, J., Elst, K., et al. (2019) · Food Chemistry

Food Nutrient Composition and Product DevelopmentProtein Hydrolysis and Bioactive Peptides

Cited by 117

Influence of the killing method of the black soldier fly on its lipid composition.

Caligiani, A., Marseglia, A., Sorci, A., Bonzanini, F., Lolli, V., Maistrello, L., & Sforza, S. (2019) · Food Research International

Insect Utilization and EffectsEdible Oils Quality and Analysis

Cited by 106

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. (2012) · Journal of Dairy Science

Protein Hydrolysis and Bioactive PeptidesFood Nutrient Composition and Product Development

Cited by 100

Accumulation of non-proteolytic aminoacyl derivatives in Parmigiano-Reggiano cheese during ripening.

Sforza, S., Cavatorta, V., Galaverna, G., Dossena, A., & Marchelli, R. (2009) · International Dairy Journal

Food Nutrient Composition and Product DevelopmentProtein Hydrolysis and Bioactive Peptides

Cited by 50

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. (2003) · Journal of Agricultural and Food Chemistry

Protein Hydrolysis and Bioactive PeptidesAdvanced Proteomics Techniques and Applications

Cited by 46

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. (2020) · Frontiers in Microbiology

Probiotics and Fermented FoodsFermentation and Sensory Analysis

Cited by 41

Variability of Lactic Acid Production, Chemical and Microbiological Characteristics in 24-Hour Parmigiano Reggiano Cheese

Santarelli, M., Bottari, B., Malacarne, M., Lazzi, C., Sforza, S., Summer, A., Neviani, E., & Gatti, M. (2013) · Dairy Science & Technology

Probiotics and Fermented FoodsAdvanced Scientific Research Methods

Cited by 20

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

Bottesini, C., Tedeschi, T., Dossena, A., & Sforza, S. (2014) · Amino Acids

Protein Hydrolysis and Bioactive PeptidesFood Nutrient Composition and Product Development

Cited by 18