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Quality Evaluation of Cereals and Cereal Products

Quality-Evaluation-of-Cereals-and-Cereal-Products The research is focused on the determination of cereal protein composition as related to the bread-making and pasta aptitude, the quality of the bakery products, with a special interest for dietetic products, including gluten-free foods.

Activity start 2000
Publications - Iacomino G., Fierro O., D'Auria S., Picariello G., Ferranti P., Liguori C., Addeo F., Mamone G. 2013. Structural analysis and Caco-2 cell permeability of the celiac-toxic A-gliadin peptide 31-55. J Agric Food Chem.,  61(5), 1088-96 (ISSN: 0021-8561)  (Q1)
- Di Maro A., Farisei F.,  Panichi D., Severino V., Bruni N., Ficca A.G., Ferranti P.,Capuzzi V.,Tedeschi F., Poerio E. 2011. WCI, a novel wheat chymotrypsin inhibitor: purification, primary structure, inhibitory properties and heterologous expression. Planta, 234(4),  723-735 (ISSN: 0032-0935)  (Q2)
- De Caro S.,  Ferranti P.,  Addeo F., Mamone G. 2010.  Isolation and characterization of Avenin-like protein type-B from durum wheat. Journal of Cereal Science,   52(3), 426-431 (ISSN:  0733-5210) (Q2)
- Mamone G., De Caro S., Di Luccia A., Addeo F., Ferranti P. 2009. Proteomic-based analytical approach for the characterization of glutenin subunits in durum wheat.  J. Mass. Spectrom.,  44 (12), 1709-1723 (ISSN: 1096-9888) (Q1)
- Ferranti P., Mamone G., Picariello G., Addeo F. 2007. Mass spectrometry analysis of gliadins in celiac disease. J. Mass. Spectrom., 42(12), 1531-48 (ISSN: 1096-9888) (Q1)
- Mamone G., Addeo F., Chianese L., Di Luccia A., De Martino A., Nappo A., Formisano A., De Vivo P., Ferranti P. 2005. Characterization of wheat gliadin proteins by combined two-dimensional gel electrophoresis and tandem mass spectrometry. Proteomics, 5(11), 2859-65 (ISSN: 1615-9861) (Q1)
- Mamone G., Ferranti P., Melck D., Tafuro .F, Longobardo L., Chianese L., Addeo F. 2004. Susceptibility to transglutaminase of gliadin peptides predicted by a mass spectrometry-based assay. FEBS Lett., 562 (1-3), 177-182 (ISSN: 0014-5793) (Q2)
- Mamone G., Ferranti P., Chianese L., Scafuri L., Addeo F. 2000. Qualitative and quantitative analysis of wheat gluten proteins by liquid chromatography and electrospray mass spectrometry. Rapid Commun. Mass Spectrom., 14(10), 897-904 (ISSN: 1097-0231) (Q1)
Permanent staff Pasquale Ferranti* (PA, AGR15), Rosalba Mauriello  (RC, AGR15),  M. Adalgisa Nicolai (RC, AGR15), Giuseppina Garro (RC, AGR15)
Temporary or external staff Gianfranco Mamone (CNR), Gianluca Picariello (CNR)
Collaborations  
SSD  
Projects - Sviluppo e validazione di metodi di dosimetria delle componenti proteiche del glutine in alimenti per la caratterizzazione di qualità degli sfarinati e per la sicurezza alimentare dei celiaci. Regione Campania, anno 2001 (Ferranti P, Responsabile). Euro 42500
- PRIN 2005: Caratterizzazione delle interazioni proteina-proteina e proteine-polisaccaridi in impasti non convenzionali attraverso metodiche analitiche biomolecolari - (Nicolai MA, Responsabile UO).Euro 22.150
Recognitions and awards  
Scientific events  
Technology and know-how transfers  
Other