F. Masotti

发表

Effectiveness of air disinfection by ozonation or hydrogen peroxide aerosolization in dairy environments

F. Masotti, L. Vallone, Silvia Ranzini, 2019, Food Control.

Effect of dairy ingredients on the heat damage and the in vitro digestibility of infant biscuits

I. De Noni, F. Masotti, T. Silvetti, 2019, European Food Research and Technology.

Assessment of casein phosphopeptide profile in in vitro digestates of Trentingrana PDO cheese

I. De Noni, F. Masotti, S. Cattaneo, 2018, European Food Research and Technology.

Protein breakdown and release of β-casomorphins during in vitro gastro-intestinal digestion of sterilised model systems of liquid infant formula.

I. De Noni, F. Masotti, S. Cattaneo, 2017, Food chemistry.

Heat damage and in vitro starch digestibility of puffed wheat kernels.

A. Brandolini, I. De Noni, F. Masotti, 2015, Food chemistry.

Rapid determination of sodium in milk and milk products by capillary zone electrophoresis.

I. De Noni, L. Pellegrino, F. Masotti, 2012, Journal of dairy science.

Current insights into non-thermal preservation technologies alternative to conventional high-temperature short-time pasteurization of drinking milk

I. De Noni, F. Masotti, S. Cattaneo, 2021, Critical reviews in food science and nutrition.

Functional characterization of Lactobacillus plantarum ITEM 17215: A potential biocontrol agent of fungi with plant growth promoting traits, able to enhance the nutritional value of cereal products.

I. De Noni, F. Masotti, L. Vallone, 2018, Food research international.

Transmission routes, preventive measures and control strategies of SARS-CoV-2 in the food factory

I. De Noni, F. Masotti, S. Cattaneo, 2021, Critical reviews in food science and nutrition.

Bovine milk fortifiers and fortified pasteurized donor human milk for premature infant nutrition. Peptidomic overview

I. De Noni, F. Masotti, S. Cattaneo, 2021 .

Sensitive determination of lysinoalanine for distinguishing natural from imitation Mozzarella cheese

L. Pellegrino, P. Resmini, I. Noni, 1996 .

Proteolytic Traits of Psychrotrophic Bacteria Potentially Causative of Sterilized Milk Instability: Genotypic, Phenotypic and Peptidomic Insight

I. De Noni, F. Masotti, T. Silvetti, 2021, Foods.

Occurrence, origin and fate of pyroglutamyl-γ3-casein in cheese

L. Pellegrino, I. Noni, F. Masotti, 2013 .

Occurrence and fate of ACE-inhibitor peptides in cheeses and in their digestates following in vitro static gastrointestinal digestion.

I. De Noni, F. Masotti, S. Cattaneo, 2015, Food chemistry.

Composition, proteolysis, and volatile profile of Strachitunt cheese.

I. De Noni, F. Masotti, L. Vallone, 2017, Journal of dairy science.

Airborne contamination in the food industry: An update on monitoring and disinfection techniques of air

I. De Noni, I. Noni, F. Masotti, 2019, Trends in Food Science & Technology.

Proteolysis indices related to cheese ripening and typicalness in PDO Grana Padano cheese

I. De Noni, L. Pellegrino, I. Noni, 2010 .

Status and developments in analogue cheese formulations and functionalities

Ivano De Noni, Milda Stuknytė, Stefano Cattaneo, 2018 .

Technological tools to include whey proteins in cheese: Current status and perspectives

I. Noni, F. Masotti, S. Cattaneo, 2017 .

Effect of protein fortification on heat damage and occurrence of β-casomorphins in (un)digested donor human milk intended for nutrition of preterm infants.

I. De Noni, F. Masotti, S. Cattaneo, 2020, Food chemistry.

Impact of in vitro static digestion method on the release of β-casomorphin-7 from bovine milk and cheeses with A1 or A2 β-casein phenotypes.

I. De Noni, F. Masotti, S. Cattaneo, 2022, Food chemistry.

Nutritional Quality of Milk Proteins

L. Pellegrino, I. Noni, F. Masotti, 2013 .

Chemical modifications of casein occurring during industrial manufacturing of milk protein powders

L. Pellegrino, F. Masotti, S. Cattaneo, 2012, European Food Research and Technology.

TECHNOLOGICAL TOOLS TO INCLUDE WHEY PROTEINS IN CHEESE : CURRENT STATUS 2 AND PERSPECTIVES 3 4

I. Noni, F. Masotti, S. Cattaneo, 2017 .

The evolution of chemical and microbiological properties of fresh goat milk cheese during its shelf life.

I. De Noni, F. Masotti, G. Battelli, 2012, Journal of Dairy Science.

Analytical advances in the determination of calcium in bovine milk, dairy products and milk-based infant formulas

Stefano Cattaneo, Ivano De Noni, Fabio Masotti, 2020 .

Grated Grana Padano cheese: new hints on how to control quality and recognize imitations

L. Pellegrino, F. Masotti, S. Cattaneo, 2008 .

Effects of overprocessing on heat damage of UHT milk

L. Pellegrino, F. Masotti, S. Cattaneo, 2008 .

Liquid infant formulas: technological tools for limiting heat damage.

L. Pellegrino, F. Masotti, S. Cattaneo, 2009, Journal of agricultural and food chemistry.

The use of copper or steel vats in Parmigiano-Reggiano cheese-making: effects on qualitative characteristics of the cheese.

L. Pellegrino, F. Masotti, S. Ghidini, 2009 .

Survey of selected chemical and microbiological characteristics of (plain or sweetened) natural yoghurts from the Italian market

L. Pellegrino, I. Noni, F. Masotti, 2004 .

Characterization of Whole Grain Pasta: Integrating Physical, Chemical, Molecular, and Instrumental Sensory Approaches.

M. A. Pagani, S. Buratti, S. Benedetti, 2017, Journal of food science.

Impact of the type of cooker‐stretcher on chemical, rheological and microstructural properties of low‐moisture mozzarella cheese analogue

I. De Noni, F. Masotti, S. Cattaneo, 2023, International Journal of Dairy Technology.

Detection of reconstituited milk powder in raw and in pasteurized milk by direct HPLC of furosine

L. Pellegrino, P. Resmini, F. Masotti, 1992 .

Evaluation of the extent of the Maillard reaction for the quality control of low-heat-treated dairy products [furosine determination].

L. Pellegrino, P. Resmini, F. Masotti, 1993 .