G. Mamone

P. Ferranti, G. Mamone, R. Berni Canani, 2017, Food and chemical toxicology : an international journal published for the British Industrial Biological Research Association.

Tracking the fate of pasta (T. Durum semolina) immunogenic proteins by in vitro simulated digestion.

P. Ferranti, A. Mackie, G. Mamone, 2015, Journal of agricultural and food chemistry.

Role of intestinal brush border peptidases in the simulated digestion of milk proteins.

P. Ferranti, G. Mamone, B. Miralles, 2015, Molecular nutrition & food research.

Comparison of the in vitro toxicity of ancient Triticum monococcum varieties ID331 and Monlis

G. Mamone, G. Iacomino, 2018, International journal of food sciences and nutrition.

Effect of sprouting on the proteome of chickpea flour and on its digestibility by ex vivo gastro-duodenal digestion complemented with jejunal brush border membrane enzymes.

C. Mills, P. Ferranti, G. Mamone, 2022, Food research international.

Proteomic‐based Techniques for the Characterization of Food Allergens

P. Ferranti, G. Mamone, G. Picariello, 2013 .

In Celiac Disease Patients the In Vivo Challenge with the Diploid Triticum monococcum Elicits a Reduced Immune Response Compared to Hexaploid Wheat.

L. Greco, A. Camarca, C. Gianfrani, 2020, Molecular nutrition & food research.

Extensive in vitro gastrointestinal digestion markedly reduces the immune-toxicity of Triticum monococcum wheat: implication for celiac disease.

P. Ferranti, A. Camarca, C. Gianfrani, 2015, Molecular nutrition & food research.

Protein digestomics: Integrated platforms to study food-protein digestion and derived functional and active peptides

P. Ferranti, G. Mamone, G. Picariello, 2013 .

Novel Mass Spectrometry-Based Applications of the 'Omic' Sciences in Food Technology and Biotechnology

P. Ferranti, G. Mamone, G. Picariello, 2012 .

Proteomics in Forensic Sciences: Identification of the Nature of the Last Meal at Autopsy.

A. Lombardi, G. Mamone, G. Picariello, 2018, Journal of proteome research.

Peptides surviving the simulated gastrointestinal digestion of milk proteins: biological and toxicological implications.

P. Ferranti, G. Mamone, G. Picariello, 2010, Journal of chromatography. B, Analytical technologies in the biomedical and life sciences.

Proteomics of Hazelnut (Corylus avellana)

P. Ferranti, G. Mamone, G. Picariello, 2017 .

Fractionation of complex lipid mixtures by hydroxyapatite chromatography for lipidomic purposes.

P. Ferranti, Gabriella Pinto, G. Mamone, 2014, Journal of chromatography. A.

Transport across Caco-2 monolayers of peptides arising from in vitro digestion of bovine milk proteins.

P. Ferranti, C. Gianfrani, G. Mamone, 2013, Food chemistry.

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

P. Ferranti, D. Vanacore, P. Stiuso, 2009, Journal of peptide science : an official publication of the European Peptide Society.

Gel-free shotgun proteomic analysis of human milk.

Y. Mechref, M. Novotny, P. Ferranti, 2012, Journal of chromatography. A.

Proteomic characterization of pistachio nut allergen proteins

M. C. Puppo, G. Mamone, Luigia Di Stasio, 2022, Journal of Food Composition and Analysis.

Structural characterization by mass spectrometry of hemoglobin adducts formed after in vivo exposure to methyl bromide.

P. Ferranti, G. Mamone, N. Sannolo, 1996, Carcinogenesis.

Differential representation of albumins and globulins during grain development in durum wheat and its possible functional consequences.

S. Arena, A. Scaloni, N. Zambrano, 2017, Journal of proteomics.

Susceptibility to transglutaminase of gliadin peptides predicted by a mass spectrometry‐based assay

P. Ferranti, G. Mamone, F. Addeo, 2004, FEBS letters.

Qualitative and quantitative analysis of wheat gluten proteins by liquid chromatography and electrospray mass spectrometry.

P. Ferranti, G. Mamone, F. Addeo, 2000, Rapid communications in mass spectrometry : RCM.

Inhibitors of advanced glycation end products from coffee bean roasting by-product

P. Ferranti, B. Fernandez-Gomez, G. Mamone, 2018, European Food Research and Technology.

Biomonitoring of human exposure to methyl bromide by isotope dilution mass spectrometry of peptide adducts.

P. Ferranti, G. Mamone, A. Basile, 1999, Journal of mass spectrometry : JMS.

Mass spectrometric analysis of haemoglobin adducts formed by methyl bromide in vitro.

P. Ferranti, G. Mamone, N. Sannolo, 1995, Journal of chromatography. B, Biomedical applications.

Development of a Mass Spectrometric Approach for the Characterisation of Hemoglobin Adducts

P. Ferranti, G. Mamone, N. Sannolo, 1997 .

Exposure of HL-60 human leukaemic cells to 4-hydroxynonenal promotes the formation of adduct(s) with alpha-enolase devoid of plasminogen binding activity.

P. Ferranti, S. Formisano, F. Gentile, 2009, The Biochemical journal.

Structural analysis and Caco-2 cell permeability of the celiac-toxic A-gliadin peptide 31-55.

P. Ferranti, S. d'Auria, G. Mamone, 2013, Journal of agricultural and food chemistry.

Comparative Analysis of in vitro Digestibility and Immunogenicity of Gliadin Proteins From Durum and Einkorn Wheat

C. Gianfrani, S. Vitale, G. Mamone, 2020, Frontiers in Nutrition.

The "dark side" of β-lactoglobulin: unedited structural features suggest unexpected functions.

P. Ferranti, G. Mamone, G. Picariello, 2011, Journal of chromatography. A.

Proteomic analysis in allergy and intolerance to wheat products

P. Ferranti, G. Mamone, G. Picariello, 2011, Expert review of proteomics.

Maize Prolamins Resistant to Peptic-tryptic Digestion Maintain Immune-recognition by IgA from Some Celiac Disease Patients

G. Mamone, S. Iametti, F. Bonomi, 2012, Plant Foods for Human Nutrition.

Prosopis spp. powder: influence of chemical components in water adsorption properties

M. C. Puppo, G. Mamone, G. Picariello, 2020 .

Differential Protein Expression in Berry Skin from Red Grapes with Varying Hybrid Character

P. Ferranti, G. Mamone, G. Picariello, 2022, International journal of molecular sciences.

Identification of Early Represented Gluten Proteins during Durum Wheat Grain Development.

S. Arena, A. Scaloni, R. Siciliano, 2017, Journal of agricultural and food chemistry.

Sorghum, a healthy and gluten-free food for celiac patients as demonstrated by genome, biochemical, and immunochemical analyses.

P. Alifano, G. Mamone, P. De Vita, 2013, Journal of agricultural and food chemistry.

E40 glutenase detoxification capabilities of residual gluten immunogenic peptides in in vitro gastrointestinal digesta of food matrices made of soft and durum wheat

C. Gianfrani, S. Vitale, G. Mamone, 2022, Frontiers in Nutrition.

Phosphorylation of seminal vesicle protein IV on Ser58 enhances its peroxidase-stimulating activity.

P. Ferranti, P. Stiuso, M. Stoppelli, 2001, European journal of biochemistry.

Mass spectrometry-based proteomics for the forensic identification of vomit traces.

G. Mamone, G. Picariello, F. Addeo, 2019, Journal of proteomics.

The Performing Protein: Beyond Wheat Proteomics?

P. Ferranti, G. Mamone, S. Iametti, 2013 .

Glutamine-binding protein from Escherichia coli specifically binds a wheat gliadin peptide allowing the design of a new porous silicon-based optical biosensor.

S. d'Auria, M. Rossi, M. Staiano, 2006, Journal of proteome research.

Triticum monococcum amylase trypsin inhibitors possess a reduced potential to elicit innate immune response in celiac patients compared to Triticum aestivum.

C. Gianfrani, R. Troncone, G. Mamone, 2021, Food research international.

Proteomic Analysis of Beer

P. Ferranti, G. Mamone, G. Picariello, 2017 .

Integrated Analytical Methods to Characterize Lipids from Prosopis spp. and Ceratonia siliqua Seed Germ Flour

M. C. Puppo, G. Mamone, G. Picariello, 2018, Food Analytical Methods.

Comparative analysis of C-glycosidic flavonoids from Prosopis spp. and Ceratonia siliqua seed germ flour.

M. C. Puppo, G. Mamone, G. Picariello, 2017, Food research international.

Immunogenic peptides can be detected in whole gluten by transamidating highly susceptible glutamine residues: implication in the search for gluten-free cereals.

J. Sidney, A. Sette, A. Camarca, 2013, Journal of agricultural and food chemistry.

Characterization of soluble and insoluble fibers in artichoke by-products by ATR-FTIR spectroscopy coupled with chemometrics

G. Mamone, G. Picariello, M. G. Volpe, 2021, International Journal of Food Properties.

Challenging the heterogeneity of casein by an IEF/MALDI-TOF “virtual 2D-like” approach

P. Ferranti, M. A. Nicolai, G. Mamone, 2013 .

Comprehensive analysis of the peanut allergome combining 2-DE gel-based and gel-free proteomics.

P. Ferranti, M. A. Nicolai, G. Mamone, 2019, Food research international.

Structural properties of food proteins underlying stability or susceptibility to human gastrointestinal digestion

P. Ferranti, G. Mamone, G. Picariello, 2023, Current Opinion in Food Science.

The Role of Proteomics in the Discovery of Marker Proteins of Food Adulteration

P. Ferranti, G. Mamone, G. Picariello, 2013 .

Analysis of food proteins and peptides by mass spectrometry-based techniques.

P. Ferranti, G. Mamone, G. Picariello, 2009, Journal of chromatography. A.

Characterization of the Pattern of αs1- and β-Casein Breakdown and Release of a Bioactive Peptide by a Cell Envelope Proteinase from Lactobacillus delbrueckii subsp. lactis CRL 581

P. Ferranti, R. Raya, G. Mamone, 2008, Applied and Environmental Microbiology.

Characterization of the Pattern of (cid:2) s1 - and (cid:3) -Casein Breakdown and Release of a Bioactive Peptide by a Cell Envelope Proteinase from Lactobacillus delbrueckii subsp. lactis CRL 581 (cid:1)

P. Ferranti, R. Raya, G. Mamone, 2008 .

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

D. Ercolini, P. Ferranti, G. Mauriello, 2010, Proteomics.

Proteomic-based analytical approach for the characterization of glutenin subunits in durum wheat.

P. Ferranti, G. Mamone, Salvatore De Caro, 2009, Journal of mass spectrometry : JMS.

Mass spectrometry analysis of gliadins in celiac disease.

P. Ferranti, G. Mamone, G. Picariello, 2007, Journal of mass spectrometry : JMS.

Characterization of wheat gliadin proteins by combined two‐dimensional gel electrophoresis and tandem mass spectrometry

P. Ferranti, G. Mamone, F. Addeo, 2005, Proteomics.

Relationship between the enzymatic composition of lamb rennet paste and proteolytic, lipolytic pattern and texture of PDO Fiore Sardo ovine cheese

P. Ferranti, G. Mamone, F. Addeo, 2007 .

Valorization of coffee industry wastes: Comprehensive physicochemical characterization of coffee silverskin and multipurpose recycling applications

P. Ferranti, G. Mamone, R. Castaldo, 2022, Journal of Cleaner Production.

In vitro digestion of Bresaola proteins and release of potential bioactive peptides

P. Ferranti, M. A. Nicolai, F. Capozzi, 2014 .

Structural Characterization of Transglutaminase-Catalyzed Casein Cross- Linking

M. A. Nicolai, G. Mamone, S. Lilla, 2012 .

Structural Characterization of Transglutaminase-Catalyzed Casein Cross-

M. A. Nicolai, G. Mamone, G. Picariello, 2012 .

Proteomic and immunological characterization of a new food allergen from hazelnut (Corylus avellana).

C. Mills, P. Ferranti, G. Mamone, 2013, Journal of proteomics.

Structural analysis of styrene oxide/haemoglobin adducts by mass spectrometry: identification of suitable biomarkers for human exposure evaluation.

P. Ferranti, G. Mamone, A. Basile, 2002, Rapid communications in mass spectrometry : RCM.

Glutamine-binding protein from Escherichia coli specifically binds a wheat gliadin peptide. 2. Resonance energy transfer studies suggest a new sensing approach for an easy detection of wheat gliadin.

S. d'Auria, M. Rossi, M. Staiano, 2006, Journal of proteome research.

A Single Chondroitin 6-Sulfate Oligosaccharide Unit at Ser-2730 of Human Thyroglobulin Enhances Hormone Formation and Limits Proteolytic Accessibility at the Carboxyl Terminus

P. Ferranti, S. Formisano, F. Gentile, 2006, Journal of Biological Chemistry.

The frontiers of mass spectrometry-based techniques in food allergenomics.

Francesco Addeo, Gianluca Picariello, Pasquale Ferranti, 2011, Journal of chromatography. A.

Food Protein Digestomics

P. Ferranti, G. Mamone, G. Picariello, 2021 .

Proteomic study of muscle sarcoplasmic proteins using AUT-PAGE/SDS-PAGE as two-dimensional gel electrophoresis.

P. Ferranti, G. Mamone, G. Picariello, 2006, Journal of chromatography. B, Analytical technologies in the biomedical and life sciences.

Beneficial effects of a T. monococcum wheat cultivar on diabetes incidence evaluated in non-obese diabetic mice and after in vitro simulated gastroduodenal digestion

P. Ferranti, G. Mamone, Luigia Di Stasio, 2021, International journal of food sciences and nutrition.

A novel approach for identification and measurement of hemoglobin adducts with 1,2,3,4-diepoxybutane by liquid chromatography/electrospray ionisation mass spectrometry and matrix-assisted laser desorption/ionisation tandem mass spectrometry.

P. Ferranti, L. Soleo, G. Mamone, 2001, Rapid communications in mass spectrometry : RCM.

Hydroxyapatite affinity chromatography for the highly selective enrichment of mono‐ and multi‐phosphorylated peptides in phosphoproteome analysis

P. Ferranti, G. Mamone, G. Picariello, 2010, Proteomics.

Analytical and functional approaches to assess the immunogenicity of gluten proteins

C. Gianfrani, S. Vitale, G. Mamone, 2023, Frontiers in Nutrition.

Scouting for Naturally Low-Toxicity Wheat Genotypes by a Multidisciplinary Approach

G. Mamone, A. Gadaleta, R. Pilolli, 2019, Scientific Reports.

New insights on the features of the vinyl phenol reductase from the wine-spoilage yeast Dekkera/Brettanomyces bruxellensis

P. Ferranti, F. Molinari, G. Mamone, 2014, Annals of Microbiology.

Extensively hydrolyzed casein formula alone or with L. rhamnosus GG reduces β‐lactoglobulin sensitization in mice

R. Meli, G. Mamone, R. Berni Canani, 2017, Pediatric allergy and immunology : official publication of the European Society of Pediatric Allergy and Immunology.

Tritordeum as an Innovative Alternative to Wheat: A Comparative Digestion Study on Bread

P. Ferranti, R. Romano, G. Mamone, 2022, Molecules.

Wheat flour : chemistry and biochemistry

P. Ferranti, G. Mamone, F. Bonomi, 2014 .

Identification of a peptide from alpha-gliadin resistant to digestive enzymes: implications for celiac disease.

P. Ferranti, P. Roepstorff, G. Mamone, 2007, Journal of chromatography. B, Analytical technologies in the biomedical and life sciences.

Intestinal T Cell Responses to Gluten Peptides Are Largely Heterogeneous: Implications for a Peptide-Based Therapy in Celiac Disease1

J. Sidney, A. Sette, S. Costantini, 2009, The Journal of Immunology.

Celiac Disease Implications for a Peptide-Based Therapy in Peptides Are Largely Heterogeneous : Intestinal T Cell Responses to Gluten

J. Sidney, A. Sette, S. Costantini, 2009 .

A Natural-Like Synthetic Small Molecule Impairs Bcr-Abl Signaling Cascades and Induces Megakaryocyte Differentiation in Erythroleukemia Cells

S. Turroni, P. Brigidi, M. Recanatini, 2013, PloS one.

Protective effects of ID331 Triticum monococcum gliadin on in vitro models of the intestinal epithelium.

P. Ferranti, G. Mamone, G. Iacomino, 2016, Food chemistry.

Chapter 7 - Mass Spectrometry in Food Allergen Research

Rosa Pilolli, Linda Monaci, Elisabetta De Angelis, 2015 .

Identification of Hormonogenic Tyrosines in Fragment 1218-1591 of Bovine Thyroglobulin by Mass Spectrometry

P. Ferranti, F. Gentile, G. Mamone, 1997, The Journal of Biological Chemistry.

Generation of Adducts of 4-Hydroxy-2-nonenal with Heat Shock 60 kDa Protein 1 in Human Promyelocytic HL-60 and Monocytic THP-1 Cell Lines

P. Ferranti, M. Graf, G. Palumbo, 2015, Oxidative medicine and cellular longevity.

Monitoring changes of lipid composition in durum wheat during grain development

G. Mamone, A. Cutignano, G. Picariello, 2020 .

Excretion of Dietary Cow's Milk Derived Peptides Into Breast Milk

G. Mamone, R. Berni Canani, L. Paparo, 2019, Front. Nutr..

Optimized extraction and large-scale proteomics of pig jejunum brush border membranes for use in in vitro digestion models.

G. Mamone, G. Picariello, 2022, Food research international.

Identification of N‐linked glycoproteins in human milk by hydrophilic interaction liquid chromatography and mass spectrometry

P. Ferranti, P. Roepstorff, G. Mamone, 2008, Proteomics.

Occurrence of qualitative and quantitative polymorphism at donkey beta-Lactoglobulin II locus

P. Ferranti, M. Quarto, G. Mamone, 2013 .

Subjective satiety and plasma PYY concentration after wholemeal pasta

R. Giacco, G. Costabile, M. Vitale, 2018, Appetite.

Expression of DnaK, HtpG, GroEL and Tf chaperones and the corresponding encoding genes during growth of Salmonella Thompson in presence of thymol alone or in combination with salt and cold stress

D. Ercolini, G. Mauriello, G. Mamone, 2013 .

Application of capillary electrophoresis to determine the technological properties of wheat flours by a glutenin index.

P. Masi, G. Mamone, G. Picariello, 2009, Journal of food science.

Microwave-based treatments of wheat kernels do not abolish gluten epitopes implicated in celiac disease.

A. Camarca, C. Gianfrani, G. Mamone, 2017, Food and chemical toxicology : an international journal published for the British Industrial Biological Research Association.

Current perspectives and recommendations for the development of mass spectrometry methods for the determination of allergens in foods.

Conrad Bessant, Roland Poms, Linda Monaci, 2011, Journal of AOAC International.

Proteomics, peptidomics, and immunogenic potential of wheat beer (Weissbier).

P. Ferranti, A. Fontana, G. Mamone, 2015, Journal of agricultural and food chemistry.

Milk-derived angiotensin-I-converting enzymeinhibitory peptides generated by Lactobacillus delbrueckii subsp. lactis CRL 581

G. Mamone, G. Picariello, M. B. Espeche Turbay, 2014 .

Selection criteria of lactic acid bacteria to be used as starter for sweet and salty leavened baked products

G. Mamone, A. Reale, T. Zotta, 2020 .

Characterisation of S‐nitrosohaemoglobin by mass spectrometry

P. Ferranti, G. Marino, G. Mamone, 1997, FEBS letters.

Bacteria do it better! Proteomics suggests the molecular basis for improved digestibility of sourdough products.

P. Ferranti, G. Mamone, G. Picariello, 2021, Food chemistry.