Simonetta Caira

Food proteins: A review on their emulsifying properties using a structure–function approach

Antioxidative peptides from food proteins: A review

Buffalo Milk: Its Properties, Dairy Yield and Mozzarella Production

A Pragmatic Guide to Enrichment Strategies for Mass Spectrometry–Based Glycoproteomics

Fingerprinting food: current technologies for the detection of food adulteration and contamination

Food protein functionality: A comprehensive approach

Isolation and characterisation of a novel antibacterial peptide from bovine αS1-casein

The sustainability challenge to the dairy sector – The growing importance of non-cattle milk production worldwide

WIDENING THE BOTTLENECK OF PHOSPHOPROTEOMICS: EVOLVING STRATEGIES FOR PHOSPHOPEPTIDE ENRICHMENT

Nutritional Value and Technological Suitability of Milk from Various Animal Species Used for Dairy Production

Casein fraction of ovine milk from indigenous Greek breeds

Detection of the adulteration of water buffalo milk and mozzarella with cow’s milk by liquid chromatography–mass spectrometry analysis of β-lactoglobulin variants

Hydroxyapatite as a concentrating probe for phosphoproteomic analyses

Peptides surviving the simulated gastrointestinal digestion of milk proteins: Biological and toxicological implications

The Primary Structure of Water Buffalo αs1- and β-Casein: Identification of Phosphorylation Sites and Characterization of a Novel β-Casein Variant

Fast Isoelectric Focusing and Antipeptide Antibodies for Detecting Bovine Casein in Adulterated Water Buffalo Milk and Derived Mozzarella Cheese

Mass spectrometry-based procedure for the identification of ovine casein heterogeneity