Addeo, F.

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

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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

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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

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Influence of the Temperature Gradient on the Growth of Thermophilic Lactobacilli Used as Natural Starters in Grana Cheese

Giraffa, G., Rossetti, L., Mucchetti, G., Addeo, F., & Neviani, E. (1998) · Journal of Dairy Science

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Presence of Peptidase Activities in Different Varieties of Cheese

Gatti, M., Fornasari, M. E., Mucchetti, G., Addeo, F., & Neviani, E. (1999) · Letters in Applied Microbiology

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