Publications in collaboration with researchers from University of Turin (2)

2021

  1. Quantitative proteomic analysis of beef tenderness of Piemontese young bulls by SWATH-MS

    Food Chemistry, Vol. 356

2019

  1. Green technologies for food processing: Principal considerations

    Innovative Thermal and Non-Thermal Processing, Bioaccessibility and Bioavailability of Nutrients and Bioactive Compounds (Elsevier), pp. 55-103