Marchelli, Rosangela

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

Statement on the safety of synthetic l‐ergothioneine as a novel food – supplementary dietary exposure and safety assessment for infants and young children, pregnant and breastfeeding women

EFSA Panel on Dietetic Products, N. A. A. (., Turck, D., Bresson, J., Burlingame, B., Dean, T., Fairweather‐Tait, S., Heinonen, M., Hirsch‐Ernst, K. I., Mangelsdorf, I., McArdle, H. J., et al. (2017) · EFSA Journal

Agricultural safety and regulationsDye analysis and toxicity

Cited by 62

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

Safety of synthetic l‐ergothioneine (Ergoneine®) as a novel food pursuant to Regulation (EC) No 258/97

EFSA Panel on Dietetic Products, N. A. A. (., Turck, D., Bresson, J., Burlingame, B., Dean, T., Fairweather‐Tait, S., Heinonen, M., Hirsch‐Ernst, K. I., Mangelsdorf, I., McArdle, H. J., et al. (2016) · EFSA Journal

Agricultural safety and regulationsDye analysis and toxicity

Cited by 39