What is he best known for?
The fields of study he is best known for:
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 most cited work include:
- Mesophilic and Psychrotrophic Bacteria from Meat and Their Spoilage Potential In Vitro and in Beef (223 citations)
- Towards a new gliadin reference material-isolation and characterisation (145 citations)
- Characterization of the 12% trichloroacetic acid-insoluble oligopeptides of Parmigiano-Reggiano cheese (135 citations)
What are the main themes of his work throughout his whole career to date?
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.
He most often published in these fields:
- Biochemistry (44.21%)
- Chromatography (29.82%)
- Food science (20.70%)
What were the highlights of his more recent work (between 2014-2021)?
- Food science (20.70%)
- Biochemistry (44.21%)
- Digestion (7.72%)
In recent papers he was focusing on the following fields of study:
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.
Between 2014 and 2021, his most popular works were:
- Metatranscriptomics reveals temperature-driven functional changes in microbiome impacting cheese maturation rate (91 citations)
- Grape skin phenolics as inhibitors of mammalian α-glucosidase and α-amylase--effect of food matrix and processing on efficacy. (58 citations)
- Role of intestinal brush border peptidases in the simulated digestion of milk proteins (51 citations)
In his most recent research, the most cited papers focused on:
His main research concerns Food science, Biochemistry, Chromatography, Digestion and Wine.
His study on Food science also encompasses disciplines like
- Tandem mass spectrometry which is related to area like Two-dimensional gel electrophoresis, Brewing, Proteomics and Proteome,
- Bacteria and related Acidifier,
- Bioavailability that intertwine with fields like Casein, Healthy subjects and Plasma samples.
Pasquale Ferranti frequently studies issues relating to Intestinal mucosa and Biochemistry.
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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