Tree Nuts and Peanuts as a Source of Beneficial Compounds and a Threat for Allergic Consumers: Overview on Methods for Their Detection in Complex Food Products

por Luparelli, Anna, Losito, Ilario, De Angelis, Elisabetta, Pilolli, Rosa, Lambertini, Francesca, Monaci, Linda
Publicado 2022

The Influence of Processing Parameters on the Mitigation of Deoxynivalenol during Industrial Baking

por Stadler, David, Lambertini, Francesca, Woelflingseder, Lydia, Schwartz-Zimmermann, Heidi, Marko, Doris, Suman, Michele, Berthiller, Franz, Krska, Rudolf
Publicado 2019

Development of a DNA Barcoding-Like Approach to Detect Mustard Allergens in Wheat Flours

por Frigerio, Jessica, Pellesi, Roberta, Mezzasalma, Valerio, De Mattia, Fabrizio, Galimberti, Andrea, Lambertini, Francesca, Suman, Michele, Zanardi, Sandro, Leporati, Andrea, Labra, Massimo
Publicado 2019

Tolerability of a Fully Maturated Cheese in Cow’s Milk Allergic Children: Biochemical, Immunochemical, and Clinical Aspects

por Alessandri, Claudia, Sforza, Stefano, Palazzo, Paola, Lambertini, Francesca, Paolella, Sara, Zennaro, Danila, Rafaiani, Chiara, Ferrara, Rosetta, Bernardi, Maria Livia, Santoro, Mario, Zuzzi, Sara, Giangrieco, Ivana, Dossena, Arnaldo, Mari, Adriano
Publicado 2012