Caligiani A - Search Results

1

Molecular composition of lipid and protein fraction of almond, beef and lesser mealworm after in vitro simulated gastrointestinal digestion and correlation with the hormone-stimulating properties of the digesta.

Accardo F, Miguéns-Gómez A, Lolli V, Faccini A, Ardévol A, Terra X, Caligiani A, Pinent M, Sforza S. Accardo F, et al. Among authors: caligiani a. Food Res Int. 2022 Aug;158:111499. doi: 10.1016/j.foodres.2022.111499. Epub 2022 Jun 18. Food Res Int. 2022. PMID: 35840211

2

Simple and validated quantitative ¹H NMR method for the determination of methylation, acetylation, and feruloylation degree of pectin.

Müller-Maatsch J, Caligiani A, Tedeschi T, Elst K, Sforza S. Müller-Maatsch J, et al. Among authors: caligiani a. J Agric Food Chem. 2014 Sep 17;62(37):9081-7. doi: 10.1021/jf502679s. Epub 2014 Sep 2. J Agric Food Chem. 2014. PMID: 25137229

3

Effect of Extraction Conditions on the Saccharide (Neutral and Acidic) Composition of the Crude Pectic Extract from Various Agro-Industrial Residues.

Babbar N, Roy SV, Wijnants M, Dejonghe W, Caligiani A, Sforza S, Elst K. Babbar N, et al. Among authors: caligiani a. J Agric Food Chem. 2016 Jan 13;64(1):268-76. doi: 10.1021/acs.jafc.5b04394. Epub 2015 Dec 22. J Agric Food Chem. 2016. PMID: 26652767

4

Pectin content and composition from different food waste streams.

Müller-Maatsch J, Bencivenni M, Caligiani A, Tedeschi T, Bruggeman G, Bosch M, Petrusan J, Van Droogenbroeck B, Elst K, Sforza S. Müller-Maatsch J, et al. Among authors: caligiani a. Food Chem. 2016 Jun 15;201:37-45. doi: 10.1016/j.foodchem.2016.01.012. Epub 2016 Jan 6. Food Chem. 2016. PMID: 26868545 Free article.

5

Development of a Quantitative GC-MS Method for the Detection of Cyclopropane Fatty Acids in Cheese as New Molecular Markers for Parmigiano Reggiano Authentication.

Caligiani A, Nocetti M, Lolli V, Marseglia A, Palla G. Caligiani A, et al. J Agric Food Chem. 2016 May 25;64(20):4158-64. doi: 10.1021/acs.jafc.6b00913. Epub 2016 May 13. J Agric Food Chem. 2016. PMID: 27133588

6

Influence of fermentation level and geographical origin on cocoa bean oligopeptide pattern.

Caligiani A, Marseglia A, Prandi B, Palla G, Sforza S. Caligiani A, et al. Food Chem. 2016 Nov 15;211:431-9. doi: 10.1016/j.foodchem.2016.05.072. Epub 2016 May 13. Food Chem. 2016. PMID: 27283652

7

Phlorotannin Composition of Laminaria digitata.

Vissers AM, Caligiani A, Sforza S, Vincken JP, Gruppen H. Vissers AM, et al. Among authors: caligiani a. Phytochem Anal. 2017 Nov;28(6):487-495. doi: 10.1002/pca.2697. Epub 2017 Jun 13. Phytochem Anal. 2017. PMID: 28612431

8

An integrated strategy to discover Lactobacillus casei group strains for their potential use as aromatic starters.

Bancalari E, Savo Sardaro ML, Levante A, Marseglia A, Caligiani A, Lazzi C, Neviani E, Gatti M. Bancalari E, et al. Among authors: caligiani a. Food Res Int. 2017 Oct;100(Pt 1):682-690. doi: 10.1016/j.foodres.2017.07.066. Epub 2017 Aug 2. Food Res Int. 2017. PMID: 28873737

9

Composition of black soldier fly prepupae and systematic approaches for extraction and fractionation of proteins, lipids and chitin.

Caligiani A, Marseglia A, Leni G, Baldassarre S, Maistrello L, Dossena A, Sforza S. Caligiani A, et al. Food Res Int. 2018 Mar;105:812-820. doi: 10.1016/j.foodres.2017.12.012. Epub 2017 Dec 9. Food Res Int. 2018. PMID: 29433277

10

HR MAS ¹H NMR and chemometrics as useful tool to assess the geographical origin of cocoa beans - Comparison with HR ¹H NMR.

Marseglia A, Acquotti D, Consonni R, Cagliani LR, Palla G, Caligiani A. Marseglia A, et al. Among authors: caligiani a. Food Res Int. 2016 Jul;85:273-281. doi: 10.1016/j.foodres.2016.05.001. Epub 2016 May 4. Food Res Int. 2016. PMID: 29544845

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