Alessandro Adelfio

Preclinical Evaluation of a Food-Derived Functional Ingredient to Address Skeletal Muscle Atrophy

B. Molloy, Nora Khaldi, A. Adelfio, 2020, Nutrients.

Reconstructing Protein Structures by Neural Network Pairwise Interaction Fields and Iterative Decoy Set Construction

Gianluca Pollastri, Claudio Mirabello, Alessandro Adelfio, 2014, Biomolecules.

An Artificial Intelligence Characterised Functional Ingredient, Derived from Rice, Inhibits TNF-α and Significantly Improves Physical Strength in an Inflammaging Population

B. Molloy, T. A. Holton, B. Keogh, 2020, Foods.

Discovery through Machine Learning and Preclinical Validation of Novel Anti-Diabetic Peptides

Nora Khaldi, A. Adelfio, R. Casey, 2021, Biomedicines.

Using Peptidomics and Machine Learning to Assess Effects of Drying Processes on the Peptide Profile within a Functional Ingredient

Nora Khaldi, A. Adelfio, A. Wall, 2021 .

An Artificial-Intelligence-Discovered Functional Ingredient, NRT_N0G5IJ, Derived from Pisum sativum, Decreases HbA1c in a Prediabetic Population

B. Keogh, Aoife Doherty, A. Adelfio, 2021, Nutrients.

Characterising the efficacy and bioavailability of bioactive peptides identified for attenuating muscle atrophy within a Vicia faba-derived functional ingredient

Alberto R. Corrochano, A. Wall, S. Trajković, 2021, Current research in food science.

Preservatives from food—For food: Pea protein hydrolysate as a novel bio‐preservative against Escherichia coli O157:H7 on a lettuce leaf

Nora Khaldi, A. Adelfio, Marta Martins, 2021, Food science & nutrition.