Cristina Lamberti

机构：Institute of Sciences of Food Production · ORCID：0000-0003-2052-5229

发表论文 81 篇 · 总被引 1215 次 · h-index 22

代表论文

A2 Milk and BCM-7 Peptide as Emerging Parameters of Milk Quality (2022 · Frontiers in Nutrition · 被引 57)
Antimicrobial Potential of Food Lactic Acid Bacteria: Bioactive Peptide Decrypting from Caseins and Bacteriocin Production (2020 · Microorganisms · 被引 51)
Thermal processing of insect allergens and IgE cross-recognition in Italian patients allergic to shrimp, house dust mite and mealworm (2021 · Food Research International · 被引 49)
Effect of hot air and infrared roasting on hazelnut allergenicity (2020 · Food Chemistry · 被引 41)
Multi-target detection of egg-white and pig gelatin fining agents in Nebbiolo-based aged red wine by means of nanoHPLC-HRMS (2020 · Food Chemistry · 被引 27)
Oleosin Cor a 15 is a novel allergen for Italian hazelnut allergic children (2021 · Pediatric Allergy and Immunology · 被引 25)