simonetta.caira

Scopus Publications

Dietary glycated peptides from UHT Milk reach the human circulatory system
Simonetta Caira, Gabriella Pinto, Gianluca Picariello, Sabrina De Pascale, Mariapia Esposito, Andrea Scaloni, Francesca Marino, Marcella Pesce, Giovanni Sarnelli, Francesco Addeo
Food Chemistry, 2026
Ultra-high-temperature (UHT) processing profoundly alters milk protein structure, generating modified peptides with uncertain biological effects. This study combined in vitro gastrointestinal digestion (INFOGEST protocol, with or without brush border membrane enzymes) and untargeted peptidomics to demonstrate that UHT-derived peptides, including lactosylated, hexosylated, oxidized, deamidated, and other Maillard-related adducts, can resist complete hydrolysis under simulated conditions and remain detectable after digestion. Parallel plasma analysis from six volunteers consuming UHT milk confirmed the presence of numerous modified peptides, many bearing multiple post-translational modifications and longer sequences than those generated in vitro, suggesting ongoing peptide transformation in vivo. Cross-linked adducts, typical associated with severe heating, were not detected in plasma. Overall, these findings provide direct molecular evidence in humans that UHT milk consumption leads to transient systemic exposure to chemically modified peptides, emphasizing the nutritional and physiological relevance of heat-induced protein modifications in processed foods.
Insights into Bioactive Molecules in Rhododendron tomentosum: From Metabolomics to Biological Applications
Giovanna Schiavone, Paola Imbimbo, Sabrina De Pascale, Rosalia Ferracane, Simonetta Caira, Andrea Scaloni, Antonio Dario Troise, Daria Maria Monti, Vincenzo Rocco, Daniela D’Esposito, Maurilia Maria Monti
Biomolecules, 2026
Rhododendron tomentosum is an aromatic plant belonging to the Ericaceae family, widely used for different applications, but still lacking in its molecular signature. This work provides a complete chemical and biological characterization of the hydroalcoholic extract of R. tomentosum tips of twigs. Combining untargeted metabolomic analysis with bioassays, a correlation between chemical composition and biological activity was defined. To this regard, liquid chromatography high-resolution tandem mass spectrometry (LC-MS/MS) revealed a heterogeneous chemical composition, including flavonoids, such as quercetin, catechin, and their derivatives, as well as a first tentative identification of novel aesculin derivatives. Cell-based model experiments on stressed immortalized human keratinocytes demonstrated the antioxidant activity of the extract. Moreover, it exhibited significant antifungal and antibacterial effects against Trichoderma atroviride AGR2, Botrytis cinerea, and Clavibacter michiganensis, while promoting the growth of the beneficial bacterium Bacillus amyloliquefaciens. These findings highlight the rich diversity of bioactive molecules present in R. tomentosum hydroalcoholic extract, bridging its chemical composition to its functional properties. Overall, these results suggest its promising potential for applications in improving plant health, as well as in pharmaceutical, cosmetic, and agricultural industries.
Comparative Proteomic Analysis of Extracellular Vesicles from Donkey Colostrum and Mature Milk
Simonetta Caira, Sandra Buratta, Silvia Vincenzetti, Raffaella Latella, Matteo Seccaroni, Sabrina De Pascale, Cristina Federici, Luana Lugini, Stefano Giovagnoli, Anna Maria Salzano, Carla Emiliani, Andrea Scaloni, Elisabetta Chiaradia
Metabolites, 2025
Background/Objectives: Donkey milk (DM) has been considered a valuable alternative to human and bovine counterparts as well as to infant formulas. Milk extracellular vesicles (EVs) have been proposed to influence key biological processes. The purpose of this study is to provide a comprehensive characterization of the protein composition of extracellular vesicles (EVs) by extending quantitative proteomic comparisons to EVs derived from donkey colostrum (DC) and mature donkey milk (MDM). Methods: The EVs were isolated from DC and MDM samples, characterized, and subjected to proteomic analysis using the tandem mass tag-based quantitative approach. Results: In addition to typical milk proteins and EV markers, EVs from DC and MDM both contain components associated with the immune system, immune response, or promoting tissue repair, and assisting with communication between the infant and their environment. The EVs from DC were enriched in proteins associated with protein turnover, specific defense functions, and regenerative processes. Conclusions: Overall, the results can contribute to the broader characterization of the overall protein composition of DC and MDM and might help to predict the beneficial effects of the corresponding EVs on various mammalian cells. They may also provide valuable insights for the development of novel DM-based products for food, pharmaceutical, and biotechnological applications.
A cheese or not a cheese? Proteomics redefines the regulatory categorization of mascarpone
Gianluca Picariello, Olga Fierro, Simonetta Caira, Francesco Siano, Francesco Addeo
Food Bioscience, 2025
The regulatory classification of dairy products has significant implications for international trade and labeling compliance. Mascarpone, a high-fat used in culinary applications, occupies a regulatory grey area. This study employed a comprehensive proteomic approach to determine whether mascarpone meets the molecular and compositional criteria for cheese. Proteins from two mascarpone samples were separated by sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) and analyzed by high-performance liquid chromatography–tandem mass spectrometry (HPLC-MS/MS), targeting κ-casein, its rennet-derived fragment para-κ-casein, and the whey proteins-to-caseins ratio. Intact proteins were also analyzed by HPLC-MS. Our results showed that κ-casein remained intact, while para-κ-casein was undetectable in mascarpone samples. Furthermore, the high whey proteins-to-casein ratio reflected the absence of a drainage step typical of curd formation. These findings have been confirmed by analyzing proteins of four additional commercial samples of mascarpone in comparison with mozzarella and primo sale cheese, as examples of rennet-coagulated dairy products. Data provide evidence that mascarpone lacks key biochemical markers of cheesemaking, supporting its classification as a thermally stabilized acidified dairy emulsion rather than a true cheese. This study highlights the usefulness of proteomic markers for the accurate classification of dairy products. • Debate is ongoing on the classification of mascarpone in regulatory contexts • Proteomics demonstrated that mascarpone proteins lack rennet-induced coagulation signatures • Whey proteins-to-casein ratio indicated that mascarpone does not undergo a whey separation step • Mascarpone should be described as an acidified milk cream product rather than a cheese
Proteolysis and volatile compounds in Mediterranean buffalo milk blue cheese: Quality determinants and functional peptides
Federica Della Cerra, Giuseppina Garro, Rosaria Cozzolino, Sabrina De Pascale, Mariapia Esposito, Gianluca Picariello, Simonetta Caira, Andrea Scaloni, Francesca Marino, Francesco Addeo
Journal of Agriculture and Food Research, 2025
This study explores the proteolytic changes and volatile organic compound (VOC) profiles occurring during the ripening of Mediterranean buffalo milk blue cheese. The main objective was to characterize bioactive peptides, casein phosphopeptides, and volatile compounds and to assess their potential implications for functional food development. Peptide profiling was conducted using nanoLC-ESI-MS/MS and MALDI-TOF-MS, while VOCs were analyzed via headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry (HS-SPME)-GC-MS. β-casein emerged as the predominant source of bioactive peptides, including sequences with predicted ACE-inhibitory, antimicrobial, and antioxidant activities. It also generated opioid peptide precursors such as β-casomorphin-8 (BCM-8) and β-casomorphin-9 (BCM-9); however, in silico analyses suggest that these sequences may lack significant opioid activity. Importantly, β-casomorphin-7 (BCM-7) was not detected at any stages of ripening, likely due to the presence of lysine at position 68, which inhibits its formation. Casein phosphopeptides displayed ripening-dependent dephosphorylation patterns, driven by fungal phosphatase activity. VOC profiling revealed 55 key compounds, mainly methyl ketones, esters, and short-chain acids, that contributed to the evolving sensory profile of the cheese. These findings highlight the complex biochemical transformations that define both the functional and sensory qualities of buffalo blue cheese. The identification of health-promoting peptides reinforces its potential as a functional food. Future studies should investigate the bioavailability and systemic activity of these peptides in vivo . • Penicillium roqueforti drove buffalo blue cheese maturation. • Lipolysis and proteolysis were assessed in Buffalo milk blue cheese via peptidomics and metabolomics. • Bioactive peptide sequences were released during Buffalo blue cheeses ripening. • Volatile profiling reveals stage-specific shifts in key compounds, contributing to the cheese's characteristic aroma.
Integrated Gel Electrophoresis and Mass Spectrometry Approach for Detecting and Quantifying Extraneous Milk in Protected Designation of Origin Buffalo Mozzarella Cheese
Sabrina De Pascale, Giuseppina Garro, Silvia Ines Pellicano, Andrea Scaloni, Stefania Carpino, Simonetta Caira, Francesco Addeo
Foods, 2025
Ensuring the authenticity of Mozzarella di Bufala Campana (MdBC), a Protected Designation of Origin (PDO) cheese, is essential for regulatory enforcement and consumer protection. This study evaluates a multi-technology analytical platform developed to detect adulteration due to the addition of non-buffalo milk or non-PDO buffalo milk in PDO dairy buffalo products. Peripheral laboratories use gel electrophoresis combined with polyclonal antipeptide antibodies for initial screening, enabling the detection of foreign caseins, including those originating outside the PDO-designated regions. For more precise identification, Matrix-Assisted Laser Desorption Ionization Time of Flight Mass Spectrometry (MALDI-TOF-MS) differentiates species by detecting proteotypic peptides. In cases requiring confirmation, nano-liquid chromatography coupled to electrospray tandem mass spectrometry (nano-LC-ESI-MS/MS) is used in central state laboratories for the highly sensitive detection of extraneous milk proteins in PDO buffalo MdBC cheese. On the other hand, analysis of the pH 4.6 soluble fraction from buffalo blue cheese identified 2828 buffalo-derived peptides and several bovine specific peptides, confirming milk adulteration. Despite a lower detection extent in the pH 4.6 insoluble fraction following tryptic hydrolysis, the presence of bovine peptides was still sufficient to verify fraud. This integrated proteomic approach, which combines electrophoresis and mass spectrometry technologies, significantly improves milk adulteration detection, providing a robust tool to face increasingly sophisticated fraudulent practices.
Challenges in Using the Official Italian Method to Detect Bovine Whey Proteins in Protected Designation of Origin Buffalo Mozzarella: A Proteomic Approach to Face Observed Limits
Federica Della Cerra, Mariapia Esposito, Simonetta Caira, Andrea Scaloni, Francesco Addeo
Foods, 2025
This study critically examines the limitations of the official Italian methodology used for detecting bovine adulteration milk in Protected Designation of Origin (PDO) Mozzarella di Bufala Campana (MdBC). This method focuses on the whey fraction of cheese samples, which comprises about 1% of total MdBC proteins, and is based on a high-performance liquid chromatography (HPLC) quantification of the bovine β-lactoglobulin A (β-Lg A) as a marker. Here, we have demonstrated that this official methodology suffers from measurement inconsistencies due to its reliance on raw bovine whey standards, which fail to account for β-Lg genetic polymorphisms in real MdBC samples and protein thermal modifications during cheesemaking. To overcome these limitations, we propose a dual proteomics-based approach using matrix-assisted laser desorption ionization (MALDI-TOF) mass spectrometry (MS) and nano-HPLC-electrospray (ESI)−tandem mass spectrometry (MS/MS) analysis of MdBC extracted whey. MALDI-TOF-MS focused on identifying proteotypic peptides specific to bovine and buffalo β-Lg and α-lactalbumin (α-La), enabling high specificity for distinguishing the two animal species at adulteration levels as low as 1%. Complementing this, nano-HPLC-ESI-MS/MS provided a comprehensive profile by identifying over 100 bovine-specific peptide markers from β-Lg, α-La, albumin, lactoferrin, and osteopontin. Both methods ensured precise detection and quantification of bovine milk adulteration in complex matrices like pasta filata cheeses, achieving high sensitivity even at minimal adulteration levels. Accordingly, the proposed dual proteomics-based approach overcomes challenges associated with whey protein polymorphism, heat treatment, and processing variability, and complements casein-based methodologies already validated under European standards. This integrated framework of analyses focused on whey and casein fraction enhances the reliability of adulteration detection and safeguards the authenticity of PDO buffalo mozzarella, upholding its unique quality and integrity.
Impact of β-casein variants on the formation of β-casomorphins in blue cheeses: Investigating key drivers through peptidomic analysis
Simonetta Caira, Gianluca Picariello, Sabrina De Pascale, Antonio Dario Troise, Alfonso Piscitelli, Gabriella Pinto, Francesca Marino, Andrea Scaloni, Francesco Addeo
Food Research International, 2025
• β-Casomorphin release in four blue cheeses was assessed via peptidomics. • Diverse exopeptidases of Penicillium roqueforti drive extensive proteolysis. • Both β-casein A1 and A2 variants are susceptible to proteolysis. • Comparable levels of β-casomorphin-7 are released from β-CN A1 and A2. • The kinetics of β-casomorphins’ appearance in cheese varies with ripening stages. β-Casomorphins (BCMs), food-associated peptides resulting from the proteolytic cleavage of β-casein (β-CN), have been widely investigated for their opioid-like activity. This research aimed to identify the presence of BCM7, BCM6, and BCM5 in different bovine milk-deriving blue cheese types and to describe the intricate mechanisms behind their formation, focusing on their origin from cheese with β-CN A1 and A2 variants. Using nanoLC-ESI-Q-Orbitrap-MS/MS and advanced computational tools, we explored the peptidomes of Bleu d’Auvergne, Gorgonzola, Stilton, and Bergader blue cheeses from milk containing both β-CN A1 and A2 variants. This integrated approach ascertained the occurrence of BCM7 in all cheese samples, although at different concentrations. Evidence demonstrated that all cheeses containing β-CN A1 and A2 variants exhibited proteolysis, resulting in a pronounced BCM7 release because of the concerted activity of multiple Penicillium roqueforti exopeptidases. This study provides insights into the processes underpinning the formation of BCM7, BCM6 and BCM5 in various blue cheese types, identifying putative molecular determinants that might govern the proteolytic release of BCMs from both β-CN A1 and A2 variants as well as the complex interplay between mold peptidases and cheese polypeptide substrates.
Indigestible proteins and peptide-bound AGEs in ultra-processed foods: Dulce de leche as a model of severely transformed protein food systems
Gianluca Picariello, Simonetta Caira, Gabriella Pinto, Francesco Siano, Francesca Marino, Andrea Scaloni, Francesco Addeo
Food Bioscience, 2024
Caramel milk confectioneries, such as dulce de leche , are produced by simmering whole or reconstituted milk with sugar and alkali at temperatures ranging from 115 to 130 °C for several hours. This process triggers extensive non-enzymatic browning through the Maillard reaction , leading to significant modifications in milk proteins . Our research focused on the effects of such severe processing conditions on the structural integrity and digestibility of milk proteins, using dulce de leche as a model for severely transformed food protein systems. Due to structural modifications, covalent interchain cross-links, and sugar-derived bridging moieties, milk proteins in dulce de leche form high molecular weight aggregates that are not resolvable by SDS-PAGE. Proteomic analysis revealed that all major milk proteins are involved in the formation of these covalent molecular complexes. When subjected to static gastro-duodenal digestion using both adult and infant models, these macroaggregates showed resistance to pepsin and marginal susceptibility to duodenal proteases. High pressure liquid chromatography-tandem mass spectrometry (HPLC-MS/MS)-based peptidomic analysis of dulce de leche digests allowed identifying variously sized polypeptides bearing the hallmarks of the Maillard reaction. However, many MS signals could not be assigned due to unknown modifications. The prevalence of free and peptide-bound advanced glycated end products (AGEs) in caramel milk products and other ultra-processed foods poses significant health concerns, stressing the need for a comprehensive dedicated evaluation.
Beyond the gut: Investigating the mechanism of formation of β-casomorphins in human blood
Simonetta Caira, Antonio Dario Troise, Gianluca Picariello, Sabrina De Pascale, Gabriella Pinto, Marcella Pesce, Francesca Marino, Giovanni Sarnelli, Andrea Scaloni, Francesco Addeo
Food Chemistry, 2024
To evaluate the potential differences in the propensity of β-casein A1 (β-CNA1) and A2 (β-CNA2) from bovine milk to release health-relevant β-casomorphins (BCMs), food-derived peptides were monitored over time in the blood of eight human volunteers who consumed milk containing both protein variants. Liquid chromatography coupled with high resolution tandem mass spectrometry revealed interindividual variability of milk peptidomic profiles in human blood. BCMs were not detected, whereas BCM precursors originating from both β-CNA1 and β-CNA2 were ascertained, with β-CNA2-derived peptides showing a slightly greater susceptibility to proteolysis. Ten synthetic peptides mimicking circulating BCM precursors from β-CNA1 and β-CNA2, which were incubated ex vivo with the blood of two volunteers, showed comparable potential to generate BCMs. The formation of BCMs seemed to depend mainly on the size of the BCM precursors and less on the presence of His67 or Pro67. These findings challenge the belief that BCMs are released exclusively from β-CNA1 and support the nutritional safety of conventional milk, informing health policies regarding milk consumption.
Ex vivo degradation of β-Casomorphin-7 by human plasma peptidases: Potential implications for peptide systemic effects
Sabrina De Pascale, Gianluca Picariello, Antonio Dario Troise, Simonetta Caira, Gabriella Pinto, Francesca Marino, Andrea Scaloni, Francesco Addeo
Journal of Functional Foods, 2024
A Genotyping Method for Detecting Foreign Buffalo Material in Mozzarella di Bufala Campana Cheese Using Allele-Specific- and Single-Tube Heminested-Polymerase Chain Reaction
Rosario Rullo, Simonetta Caira, Ioana Nicolae, Francesca Marino, Francesco Addeo, Andrea Scaloni
Foods, 2023
Innovation for Sustainable Agriculture and Food Production
Simonetta Caira, Pasquale Ferranti
Sustainable Food Science A Comprehensive Approach Volumes 1 4, 2023
Old and New Technological Processes to Produce Ingredients From New Sources: Characterization of Polyphenols Compounds in Food and Industrial Wastes
Gabriella Pinto, Anna Illiano, Simonetta Caira, Francesco Addeo, Pasquale Ferranti, Angela Amoresano
Sustainable Food Science A Comprehensive Approach Volumes 1 4, 2023
In vivo absorptomics: Identification of bovine milk-derived peptides in human plasma after milk intake
Simonetta Caira, Gabriella Pinto, Gianluca Picariello, Paola Vitaglione, Sabrina De Pascale, Andrea Scaloni, Francesco Addeo
Food Chemistry, 2022
Proteomic characterisation and phylogenetic derivation of ovine αS1-CN B and αS1-CN G genetic variants
Sabrina De Pascale, Simonetta Caira, Giuseppina Garro, Rosalba Mauriello, Andrea Scaloni, Gianfranco Cosenza, Lina Chianese
International Dairy Journal, 2022
Recent developments in peptidomics for the quali-quantitative analysis of food-derived peptides in human body fluids and tissues
Simonetta Caira, Gianluca Picariello, Giovanni Renzone, Simona Arena, Antonio Dario Troise, Sabrina De Pascale, Valentina Ciaravolo, Gabriella Pinto, Francesco Addeo, Andrea Scaloni
Trends in Food Science and Technology, 2022
Polyphenol profiling of chestnut pericarp, integument and curing water extracts to qualify these food by-products as a source of antioxidants
Gabriella Pinto, Sabrina De Pascale, Maria Aponte, Andrea Scaloni, Francesco Addeo, Simonetta Caira
Molecules, 2021
Occurrence of quantitative genetic polymorphism at the caprine β-CN locus, as determined by a proteomic approach
Maria Adalgisa Nicolai, Giuseppina Garro, Simonetta Caira, Rosalba Mauriello, Maria Quarto, Sabrina De Pascale, Lina Chianese
International Dairy Journal, 2021
Olive oil from the 79 A.D. Vesuvius eruption stored at the Naples National Archaeological Museum (Italy)
Raffaele Sacchi, Adele Cutignano, Gianluca Picariello, Antonello Paduano, Alessandro Genovese, Francesco Siano, Genoveffa Nuzzo, Simonetta Caira, Carmine Lubritto, Paola Ricci, Alessia D’Auria, Gaetano Di Pasquale, Andrea Motta, Francesco Addeo
Npj Science of Food, 2020
Proteolysis and Process-Induced Modifications in Synbiotic Yogurt Investigated by Peptidomics and Phosphopeptidomics
Gabriella Pinto, Gianluca Picariello, Francesco Addeo, Lina Chianese, Andrea Scaloni, Simonetta Caira
Journal of Agricultural and Food Chemistry, 2020
Effect of Trichoderma Bioactive Metabolite Treatments on the Production, Quality, and Protein Profile of Strawberry Fruits
Nadia Lombardi, Anna Maria Salzano, Antonio Dario Troise, Andrea Scaloni, Paola Vitaglione, Francesco Vinale, Roberta Marra, Simonetta Caira, Matteo Lorito, Giada d’Errico, Stefania Lanzuise, Sheridan Lois Woo
Journal of Agricultural and Food Chemistry, 2020
Trichoderma Applications on Strawberry Plants Modulate the Physiological Processes Positively Affecting Fruit Production and Quality
Nadia Lombardi, Simonetta Caira, Antonio Dario Troise, Andrea Scaloni, Paola Vitaglione, Francesco Vinale, Roberta Marra, Anna Maria Salzano, Matteo Lorito, Sheridan Lois Woo
Frontiers in Microbiology, 2020
Article influence of the casein composite genotype on milk quality and coagulation properties in the endangered agerolese cattle breed
Sara Albarella, Maria Selvaggi, Emanuele D’Anza, Gianfranco Cosenza, Simonetta Caira, Andrea Scaloni, Annunziata Fontana, Vincenzo Peretti, Francesca Ciotola
Animals, 2020
The antimicrobial peptides casocidins I and II: Solution structural studies in water and different membrane-mimetic environments
Flavia Anna Mercurio, Andrea Scaloni, Simonetta Caira, Marilisa Leone
Peptides, 2019
A non-canonical phosphorylation site in β-casein A from non-Mediterranean water buffalo makes quantifiable the adulteration of Italian milk with foreign material by combined isoelectrofocusing-immunoblotting procedures
Simonetta Caira, Gabriella Pinto, Maria Adalgisa Nicolai, Gianfranco Novi, Francesco Addeo, Andrea Scaloni
Food Chemistry, 2019
Characterisation of the heterogeneity of ovine deleted variant αS1-casein E by a proteomic approach
Giuseppina Garro, Simonetta Caira, Sergio Lilla, Rosalba Mauriello, Lina Chianese
International Dairy Journal, 2019
On the interaction of the highly charged peptides casocidins with biomimetic membranes
Lucia Becucci, Giovanni Aloisi, Andrea Scaloni, Simonetta Caira, Rolando Guidelli
Bioelectrochemistry, 2018
Cloning and bacterial expression systems for recombinant human heparanase production: Substrate specificity investigation by docking of a putative heparanase substrate
Angela Pennacchio, Alessandro Capo, Simonetta Caira, Annabella Tramice, Antonio Varriale, Maria Staiano, Sabato D'Auria
Biotechnology and Applied Biochemistry, 2018
Eventual limits of the current EU official method for evaluating milk adulteration of water buffalo dairy products and potential proteomic solutions
Simonetta Caira, Maria Adalgisa Nicolai, Sergio Lilla, Maria Grazia Calabrese, Gabriella Pinto, Andrea Scaloni, Lina Chianese, Francesco Addeo
Food Chemistry, 2017
Differential representation of liver proteins in obese human subjects suggests novel biomarkers and promising targets for drug development in obesity
Simonetta Caira, Antonio Iannelli, Rosaria Sciarrillo, Gianluca Picariello, Giovanni Renzone, Andrea Scaloni, Pietro Addeo
Journal of Enzyme Inhibition and Medicinal Chemistry, 2017
Eventual limits of the current EU official method for evaluating milk adulteration of water buffalo dairy products and potential proteomic overcoming solutions
3rd Imekofoods Conference Metrology Promoting Harmonization and Standardization in Food and Nutrition, 2017
Simultaneously tracing the geographical origin and presence of bovine milk in Italian water buffalo Mozzarella cheese using MALDI-TOF data of casein signature peptides
Simonetta Caira, Gabriella Pinto, Maria Adalgisa Nicolai, Lina Chianese, Francesco Addeo
Analytical and Bioanalytical Chemistry, 2016
Identification of casein peptides in plasma of subjects after a cheese-enriched diet
Simonetta Caira, Gabriella Pinto, Paola Vitaglione, Fabrizio Dal Piaz, Pasquale Ferranti, Francesco Addeo
Food Research International, 2016
Fractionation of complex lipid mixtures by hydroxyapatite chromatography for lipidomic purposes
Gabriella Pinto, Simonetta Caira, Gianfranco Mamone, Pasquale Ferranti, Francesco Addeo, Gianluca Picariello
Journal of Chromatography A, 2014
Myrtucommulone production by a strain of Neofusicoccum australe endophytic in myrtle (Myrtus communis)
Rosario Nicoletti, Pasquale Ferranti, Simonetta Caira, Gabriella Misso, Maria Castellano, Giuseppe Di Lorenzo, Michele Caraglia
World Journal of Microbiology and Biotechnology, 2014
Faox enzymes inhibited Maillard reaction development during storage both in protein glucose model system and low lactose UHT milk
Antonio Dario Troise, Nina A. Dathan, Alberto Fiore, Giovanni Roviello, Anna Di Fiore, Simonetta Caira, Marina Cuollo, Giuseppina De Simone, Vincenzo Fogliano, Simona M. Monti
Amino Acids, 2014
Use of phytochemomics to evaluate the bioavailability and bioactivity of antioxidant peptides of soybean β-conglycinin
Miryam Amigo-Benavent, Alfonso Clemente, Simonetta Caira, Paola Stiuso, Pasquale Ferranti, M. Dolores del Castillo
Electrophoresis, 2014
Metabolites produced by Gnomoniopsis castanea associated with necrosis of chestnut galls
Francesco Vinale, Michelina Ruocco, Gelsomina Manganiello, Emilio Guerrieri, Umberto Bernardo, Pierluigi Mazzei, Alessandro Piccolo, Filomena Sannino, Simonetta Caira, Sheridan L Woo, Matteo Lorito
Chemical and Biological Technologies in Agriculture, 2014
Challenging the heterogeneity of casein by an IEF/MALDI-TOF "virtual 2D-like" approach
Gianfranco Mamone, Simonetta Caira, Giuseppina Garro, Rosalba Mauriello, Maria Adalgisa Nicolai, Gianluca Picariello, Maria Grazia Calabrese, Pasquale Ferranti, Lina Chianese, Francesco Addeo
Food Research International, 2013
Proteolysis and partial dephosphorylation of casein are affected by high somatic cell counts in sheep milk
Gabriella Pinto, Simonetta Caira, Maria Adalgisa Nicolai, Rosalba Mauriello, Marina Cuollo, Antonio Pirisi, Gianni Piredda, Lina Chianese, Francesco Addeo
Food Research International, 2013
A signature protein-based method to distinguish Mediterranean water buffalo and foreign breed milk
Simonetta Caira, Gabriella Pinto, Valentin A. Balteanu, Lina Chianese, Francesco Addeo
Food Chemistry, 2013
Lactosylated casein phosphopeptides as specific indicators of heated milks
Gabriella Pinto, Simonetta Caira, Marina Cuollo, Olga Fierro, Maria Adalgisa Nicolai, Lina Chianese, Francesco Addeo
Analytical and Bioanalytical Chemistry, 2012
Digestibility and immunoreactivity of soybean β-conglycinin and its deglycosylated form
Miryam Amigo-Benavent, Alfonso Clemente, Pasquale Ferranti, Simonetta Caira, M. Dolores del Castillo
Food Chemistry, 2011
Hydroxyapatite as a concentrating probe for phosphoproteomic analyses
Gabriella Pinto, Simonetta Caira, Marina Cuollo, Sergio Lilla, Olga Fierro, Francesco Addeo
Journal of Chromatography B Analytical Technologies in the Biomedical and Life Sciences, 2010
Peptides surviving the simulated gastrointestinal digestion of milk proteins: Biological and toxicological implications
Gianluca Picariello, Pasquale Ferranti, Olga Fierro, Gianfranco Mamone, Simonetta Caira, Aldo Di Luccia, Stefano Monica, Francesco Addeo
Journal of Chromatography B Analytical Technologies in the Biomedical and Life Sciences, 2010
Toward milk speciation through the monitoring of casein proteotypic peptides
Marina Cuollo, Simonetta Caira, Olga Fierro, Gabriella Pinto, Gianluca Picariello, Francesco Addeo
Rapid Communications in Mass Spectrometry, 2010
Fast isoelectric focusing and antipeptide antibodies for detecting bovine casein in adulterated water buffalo milk and derived mozzarella cheese
Francesco Addeo, Rosa Pizzano, Maria Adalgisa Nicolai, Simonetta Caira, Lina Chianese
Journal of Agricultural and Food Chemistry, 2009
Analysis of food proteins and peptides by mass spectrometry-based techniques
Gianfranco Mamone, Gianluca Picariello, Simonetta Caira, Francesco Addeo, Pasquale Ferranti
Journal of Chromatography A, 2009
Quantitation of lysinoalanine in dairy products by liquid chromatography-mass spectrometry with selective ion monitoring
Maria Grazia Calabrese, Gianfranco Mamone, Simonetta Caira, Pasquale Ferranti, Francesco Addeo
Food Chemistry, 2009
Fast screening and quantitative evaluation of internally deleted goat αs1-casein variants by mass spectrometric detection of the signature peptides
Gianluca Picariello, Pasquale Ferranti, Simonetta Caira, Olga Fierro, Lina Chianese, Francesco Addeo
Rapid Communications in Mass Spectrometry, 2009
Liquid chromatography coupled to quadruple time-of-flight tandem mass spectrometry for microcystin analysis in freshwaters: Method performances and characterisation of a novel variant of microcystin-RR
Pasquale Ferranti, Serena Fabbrocino, Antonella Nasi, Simonetta Caira, Milena Bruno, Luigi Serpe, Pasquale Gallo
Rapid Communications in Mass Spectrometry, 2009
Occurrence of genetic polymorphism at the αs1-casein locus in Mediterranean water buffalo milk
Lina Chianese, Maria Quarto, Fabiana Pizzolongo, Maria Grazia Calabrese, Simonetta Caira, Rosalba Mauriello, Sabrina De Pascale, Francesco Addeo
International Dairy Journal, 2009
Relationship between the enzymatic composition of lamb rennet paste and proteolytic, lipolytic pattern and texture of PDO Fiore Sardo ovine cheese
Antonio Pirisi, Giuliano Pinna, Margherita Addis, Giovanni Piredda, Rosalba Mauriello, Sabrina De Pascale, Simonetta Caira, Gianfranco Mamone, Pasquale Ferranti, Francesco Addeo, Lina Chianese
International Dairy Journal, 2007
Primary structure of water buffalo α-lactalbumin variants A and B
Lina Chianese, Simonetta Caira, Sergio Lilla, Fabiana Pizzolongo, Pasquale Ferranti, Giovanni Pugliano, Francesco Addeo
Journal of Dairy Research, 2004
Synthetic peptides as substrate for assaying the proteolytic activity of Lactobacillus helveticus
Simonetta Caira, Pasquale Ferranti, Monica Gatti, Maria Emanuela Fornasari, Francesca Barone, Sergio Lilla, Germano Mucchetti, Gianluca Picariello, Lina Chianese, Erasmo Neviani, Francesco Addeo
Journal of Dairy Research, 2003
Casein phosphoproteome: Identification of phosphoproteins by combined mass spectrometry and two-dimensional gel electrophoresis
Gianfranco Mamone, Simonetta Caira, Giuseppina Garro, Adalgisa Nicolai, Pasquale Ferranti, Gianluca Picariello, Antonio Malorni, Lina Chianese, Francesco Addeo
Electrophoresis, 2003
Mass spectrometric identification of a candidate biomarker peptide from the in vitro interaction of epichlorohydrin with red blood cells
Nadia Miraglia, Gabriella Pocsfalvi, Pasquale Ferranti, Adriana Basile, Nicola Sannolo, Antonio Acampora, Leonardo Soleo, Ferdinando Palmieri, Simonetta Caira, Beatrice De Giulio, Antonio Malorni
Journal of Mass Spectrometry, 2001
Mass spectrometric characterisation of proteins in rennet and in chymosin-based milk-clotting preparations
Sergio Lilla, Simonetta Caira, Pasquale Ferranti, Francesco Addeo
Rapid Communications in Mass Spectrometry, 2001
Mass spectrometry-based procedure for the identification of ovine casein heterogeneity
PASQUALE FERRANTI, ROSA PIZZANO, GIUSEPPINA GARRO, SIMONETTA CAIRA, LINA CHIANESE, FRANCESCO ADDEO
Journal of Dairy Research, 2001
A novel approach for identification and measurement of hemoglobin adducts with 1,2,3,4-diepoxybutane by liquid chromatography/electrospray ionisation mass spectrometry and matrix-assisted laser desorption/ionisation tandem mass spectrometry
Adriana Basile, Pasquale Ferranti, Gabriella Pocsfalvi, Gianfranco Mamone, Nadia Miraglia, Simonetta Caira, Luigi Ambrosi, Leonardo Soleo, Nicola Sannolo, Antonio Malorni
Rapid Communications in Mass Spectrometry, 2001
The primary structure of water buffalo α(s1)- and β-casein: Identification of phosphorylation sites and characterization of a novel β- casein variant
Pasquale Ferranti, Andrea Scaloni, Simonetta Caira, Lina Chianese, Antonio Malorni, Francesco Addeo
Journal of Protein Chemistry, 1998
The oligopeptides of sweet and acid cheese whey
L. Chianese, S. Caira, P. Ferranti, P. Laezza, A. Malorni, G. Mucchetti, G. Garro, F. Addeo
Lait, 1997