Galaverna, Gianni

Rapid and comprehensive evaluation of (poly)phenolic compounds in pomegranate (Punica granatum L.) juice by UHPLC-MSn

Mena, P., Calani, L., Dall'Asta, C., Galaverna, G., García-Viguera, C., Bruni, R., Crozier, A., & Del Rio, D. (2012) · Molecules

Pomegranate: compositions and health benefitsPhytochemicals and Antioxidant Activities

Cited by 321

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