Pasquale Ferranti

Federico II University Hospital — Italy

Biochemistry, Genetics and Molecular Biology · Life Sciences

56h-index11.1kcitations407works2.22yr avg
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Research Topics

Protein Hydrolysis and Bioactive Peptides(73), Proteins in Food Systems(61), Probiotics and Fermented Foods(45), Food Allergy and Anaphylaxis Research(38), Mass Spectrometry Techniques and Applications(38)

Publications407 total

Smart eco-friendly packaging for spoilage detection of fresh chicken, salmon, and shrimp products
Applied Food Research·2026Open Access
Sources of Contamination in Food
Elsevier eBooks·2026
Use of Enzymes to Preserve Food
Elsevier eBooks·2026
Use of a Potentiometric and Hybrid Electronic Tongue for the Analysis of Beer and Wine
Elsevier eBooks·2026
Gold Nanoparticles as a Possible Tool to Untangle Some Structural Features of the Gluten Network
Foods·2025Open Access
A comparative analysis of antinutrient levels in commercial plant-based ingredients: The effect of processing into flours, concentrates and isolates
Food Chemistry·2025Open Access
Digestion supplemented with commercial proteases: Evaluation of the fate of gluten immunogenic peptides in pizza
Food Research International·2025· 1 citedOpen Access
Impact of Microbial Leavening Agents and Fermentation Time on the In Vitro Digestibility of Neapolitan Pizza
Foods·2025· 2 citedOpen Access
Impact of Underwater Aging on the Volatile and Phenolic Compounds of Campania Wine-Based Liqueurs “Elixir Falernum”
Beverages·2025Open Access
Lower Diversity of Amylase-Trypsin Inhibitors and <i>Ex Vivo</i>-Released Opioid-Containing Peptides in Ancestral Compared to Modern Wheat Varieties Assessed by Proteomics and Peptidomics
Journal of Agricultural and Food Chemistry·2025· 1 citedOpen Access
Ice cream wafer sheet made with green lentil flour and by -products
SSRN Electronic Journal·2025Open Access
Molecular Profile of Buckwheat Couscous Produced from Sprouted and Unsprouted Flour
SSRN Electronic Journal·2025Open Access
INFOGEST <i>in vitro</i> digestion: protein breakdown in relation to food composition and moisture content
Food & Function·2025· 1 citedOpen Access
The valorization of grape pomace from Montepulciano winemaking: A new source of functional ingredients for sustainable food industry
Food Research International·2024· 8 cited
Impact of porcine brush border membrane enzymes on INFOGEST in vitro digestion model: A step forward to mimic the small intestinal phase
Food Research International·2024· 8 citedOpen Access
Proteomic Characterisation and Digestibility Score of Milk Powders Obtained Through Pulse Spray Drying and Traditional Spray Drying
Food and Bioprocess Technology·2024· 3 citedOpen Access
Recent Development on the Determination of Allergens in Food
Encyclopedia of Analytical Chemistry·2024
A critical evaluation on the valorization strategies to reduce and reuse orange waste in bakery industry
Food Research International·2024· 7 citedOpen Access
Bioactive peptides released by lactic acid bacteria fermented pistachio beverages
Food Bioscience·2024· 15 citedOpen Access
Exploring the Untapped Potential of Pine Nut Skin By-Products: A Holistic Characterization and Recycling Approach
Foods·2024· 6 citedOpen Access
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Frequent Co-authors

Francesco Addeo(27), Gianfranco Mamone(22), Gianluca Picariello(22), Lina Chianese(14), Antonella Nasi(5), Antonio Malorni(5), Giuseppina Garro(5), Danilo Ercolini(4), Carmela De Simone(4), Francesco Villani(3), Olga Fierro(3), Simonetta Caira(3), Aldo Di Luccia(3), Veronica Gallo(3), Paolo Masi(3), Annalisa Romano(3), Annalisa Casaburi(2), Gianluigi Mauriello(2), Raffaele Sacchi(2), Peter Roepstorff(2)