Pasquale Ferranti spends much of his time researching Biochemistry, Chromatography, Peptide, Casein and Mass spectrometry. His study in Peptide sequence, Digestion, Proteolysis, Glutenin and Gliadin falls under the purview of Biochemistry. His Chromatography research integrates issues from Molecular mass, Proteomics and Gel electrophoresis.
As part of one scientific family, Pasquale Ferranti deals mainly with the area of Peptide, narrowing it down to issues related to the Fractionation, and often Phosphate, Elution and Affinity chromatography. To a larger extent, he studies Food science with the aim of understanding Casein. His Mass spectrometry research includes themes of Norisoprenoids and Trichloroacetic acid.
His scientific interests lie mostly in Biochemistry, Chromatography, Food science, Mass spectrometry and Peptide. His study in Casein, Peptide sequence, Proteolysis, Enzyme and Amino acid is done as part of Biochemistry. His Chromatography study incorporates themes from Gel electrophoresis and Molecular mass.
His research ties Proteomics and Food science together. His research on Mass spectrometry frequently connects to adjacent areas such as Globin. In his study, Genetics is strongly linked to Molecular biology, which falls under the umbrella field of Peptide.
His primary areas of investigation include Food science, Biochemistry, Digestion, Proteomics and Peptide. He has included themes like Food allergy and Proteolysis in his Food science study. His research links Intestinal mucosa with Biochemistry.
As a member of one scientific family, Pasquale Ferranti mostly works in the field of Proteomics, focusing on Proteome and, on occasion, Brewing and Tandem mass spectrometry. His Tandem mass spectrometry study is associated with Chromatography. The Peptide study combines topics in areas such as Immune system, Molecular biology, Breast milk, Mass spectrometry and Milk allergy.
His main research concerns Food science, Biochemistry, Chromatography, Digestion and Wine. His study on Food science also encompasses disciplines like
His research integrates issues of Solution chemistry and Food Analysis in his study of Chromatography. In his work, Western blot and Enzyme is strongly intertwined with In vitro, which is a subfield of Digestion. His studies deal with areas such as Anthocyanidin, Gelatin and Aroma as well as Wine.
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Mesophilic and Psychrotrophic Bacteria from Meat and Their Spoilage Potential In Vitro and in Beef
Danilo Ercolini;Federica Russo;Antonella Nasi;Pasquale Ferranti.
Applied and Environmental Microbiology (2009)
Towards a new gliadin reference material-isolation and characterisation
R. van Eckert;R. van Eckert;E. Berghofer;P.J. Ciclitira;F. Chirdo.
Journal of Cereal Science (2006)
Characterization of the 12% trichloroacetic acid-insoluble oligopeptides of Parmigiano-Reggiano cheese
Francesco Addeo;Lina Chianese;Antonio Salzano;Raffaele Sacchi.
Journal of Dairy Research (1992)
Peptides surviving the simulated gastrointestinal digestion of milk proteins: biological and toxicological implications.
Gianluca Picariello;Pasquale Ferranti;Olga Fierro;Gianfranco Mamone.
Journal of Chromatography B (2010)
Different molecular types of Pseudomonas fragi have the same overall behaviour as meat spoilers.
Danilo Ercolini;Annalisa Casaburi;Antonella Nasi;Ilario Ferrocino.
International Journal of Food Microbiology (2010)
Identification of N-linked glycoproteins in human milk by hydrophilic interaction liquid chromatography and mass spectrometry.
Gianluca Picariello;Pasquale Ferranti;Gianfranco Mamone;Peter Roepstorff.
Changes in the proteome of Salmonella enterica serovar Thompson as stress adaptation to sublethal concentrations of thymol
Rosangela Di Pasqua;Gianfranco Mamone;Pasquale Ferranti;Danilo Ercolini.
Analysis of food proteins and peptides by mass spectrometry-based techniques.
Gianfranco Mamone;Gianluca Picariello;Simonetta Caira;Francesco Addeo.
Journal of Chromatography A (2009)
Metatranscriptomics reveals temperature-driven functional changes in microbiome impacting cheese maturation rate
Francesca De Filippis;Alessandro Genovese;Pasquale Ferranti;Jack A. Gilbert.
Scientific Reports (2016)
Primary structure of ovine alpha s1-caseins: localization of phosphorylation sites and characterization of genetic variants A, C and D.
Pasquale Ferranti;Antonio Malorni;Gianpaolo Nitti;Pasquale Laezza.
Journal of Dairy Research (1995)
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