Bui N, Troise AD, Nijsse B, Roviello GN, Fogliano V, Devos W
* Intestinimonas-like bacteria are important butyrate producers that 1 utilize Nε-fructosyllysine and lysine in formula-fed infants and adults (404 views)
Journal Of Functional Foods, 2020 Apr; 70: 103974-103980.
Impact Factor: 3.701
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Troise AD, Buonanno M, Fiore A, Monti SM, Fogliano V
* Evolution of protein bound Maillard reaction end-products and free Amadori compounds in low lactose milk in presence of fructosamine oxidase (610 views)
Food Chem (ISSN: 0308-8146, 0308-8146print), 2016 Dec 1; 212: 722-729.
Impact Factor: 4.529
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Troise AD, Fiore A, Roviello GN, Monti SM, Fogliano V
* Simultaneous quantification of amino acids and Amadori products in foods through ion-pairing liquid chromatography-high-resolution mass spectrometry (2163 views)
Amino Acids (ISSN: 0939-4451, 1438-2199, 1438-2199electronic), 2015 Jan; 47(1): 111-124.
Impact Factor: 3.196
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Vitaglione P, Monti SM, Ambrosino P, Skog K, Fogliano V
* Carotenoids from tomatoes inhibit heterocyclic amine formation (374 views)
Eur Food Res Technol (ISSN: 1438-2377), 2002 Sep; 215(2): 108-113.
Impact Factor: 1.021
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Monti SM, Ritieni A, Sacchi R, Skog K, Borgen E, Fogliano V
* Characterization of phenolic compounds in virgin olive oil and their effect on the formation of carcinogenic/mutagenic heterocyclic amines in a model system (877 views)
J Agric Food Chem (ISSN: 0021-8561), 2001 Sep; 49(8): 3969-3975.
Impact Factor: 1.576
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Monti SM, Borrelli RC, Ritieni A, Fogliano V
A comparison of color formation and Maillard reaction products of a lactose-lysine and lactose-N(α)-acetyllysine model system (733 views)
J Agric Food Chem (ISSN: 0021-8561), 2000; 48(4): 1041-1046.
Impact Factor: 1.56
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Vinale F, Monti SM, Panunzi B, Fogliano V
Convenient synthesis of lactuloselysine and its use for LC-MS analysis in milk-like model systems (537 views)
J Agric Food Chem (ISSN: 0021-8561), 1999 Nov; 47(11): 4700-4706.
Impact Factor: 1.453
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Monti SM, Ritieni A, Graziani G, Randazzo G, Mannina L, Segre AL, Fogliano V
LC/MS analysis and antioxidative efficiency of Maillard reaction products from a lactose-lysine model system (670 views)
J Agric Food Chem (ISSN: 0021-8561), 1999 Apr; 47(4): 1506-1513.
Impact Factor: 1.453
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Fogliano V, Monti SM, Musella T, Randazzo G, Ritieni A
Formation Of Colored Maillard Reaction Products In A Gluten-Glucose Model System (546 views)
Journal Of Agricultural And Food Chemistry, 1999; 66: 293-299.
Impact Factor: 1.453
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Fogliano V, Monti SM, Visconti A, Randazzo G, Facchiano AM, Colonna G, Ritieni A
Identification of a β-lactoglobulin lactosylation site (554 views)
Biochim Biophys Acta Protein Struct Mol Enzymol (ISSN: 0167-4838), 1998 Nov 10; 1388(2): 295-304.
Impact Factor: 1.687
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