Marco Bellamio

Fermented Soy-Derived Bioactive Peptides Selected by a Molecular Docking Approach Show Antioxidant Properties Involving the Keap1/Nrf2 Pathway

G. Arrigoni, F. Tonolo, Laura Moretto, 2020, Antioxidants.

Comparative analysis of the antioxidant capacity and lipid and protein oxidation of soy and oats beverages

F. Tonolo, Laura Moretto, A. Folda, 2021, Food Production, Processing and Nutrition.

Oxidative changes in lipids, proteins, and antioxidants in yogurt during the shelf life

A. Folda, V. Scalcon, Marco Bellamio, 2017, Food science & nutrition.

Identification of New Peptides from Fermented Milk Showing Antioxidant Properties: Mechanism of Action

G. Arrigoni, F. Tonolo, Laura Moretto, 2020, Antioxidants.

Antioxidant Properties of Fermented Soy during Shelf Life

F. Tonolo, Laura Moretto, A. Folda, 2019, Plant Foods for Human Nutrition.

Comparative analysis of the antioxidant capacity and lipid and protein oxidation of soy and oats beverages

F. Tonolo, Laura Moretto, A. Folda, 2021, Food Production, Processing and Nutrition.