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Publications by Giacomo Pepe
Antioxidant Properties of Buffalo-Milk Dairy Products: A Β-Lg Peptide Released After Gastrointestinal Digestion of Buffalo Ricotta Cheese Reduces Oxidative Stress in Intestinal Epithelial Cells
International Journal of Molecular Sciences
Organic Chemistry
Molecular Biology
Theoretical Chemistry
Inorganic Chemistry
Computer Science Applications
Spectroscopy
Medicine
Catalysis
Physical
Related publications
Intestinal Anti-Inflammatory Effect of a Peptide Derived From Gastrointestinal Digestion of Buffalo (Bubalus Bubalis) Mozzarella Cheese
Nutrients
Nutrition
Food Science
Dietetics
Evaluation of Some Microbiological and Chemical Parameters of Campania Buffalo Ricotta Cheese
Italian Journal of Food Safety
Food Science
Buffalo Cheese Whey Proteins, Identification of a 24 kDa Protein and Characterization of Their Hydrolysates: In Vitro Gastrointestinal Digestion
PLoS ONE
Multidisciplinary
Production of Mozzarella Cheese With Mint Flavour Using Buffalo Milk
Characterization of Traditionally Obtained Buffalo Cheese
Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca. Animal Science and Biotechnologies
Short Communication: Factors Affecting Coagulation Properties of Mediterranean Buffalo Milk
Journal of Dairy Science
Animal Science
Zoology
Genetics
Food Science
Antioxidant Properties of Milk and Dairy Products: A Comprehensive Review of the Current Knowledge
Lipids in Health and Disease
Biochemistry
Endocrinology
Clinical Biochemistry
Metabolism
Diabetes
Buffalo Milk Composition, Processing Factors, Whey Constituents Recovery and Yield in Manufacturing Mozzarella Cheese
Food Science and Technology
Biotechnology
Food Science
Recovery Ability of Dairy Buffalo Productivity After Treatment Against Lice Infestation
International Journal of Research Studies in Zoology
