Rosa Pizzano

Summary

Affiliation: Institute of Food Science
Country: Italy

Publications

  1. doi request reprint Occurrence of major whey proteins in the pH 4.6 insoluble protein fraction from UHT-treated milk
    Rosa Pizzano
    Consiglio Nazionale delle Ricerche CNR, Istituto di Scienze dell Alimentazione, Avellino, Italy
    J Agric Food Chem 60:8044-50. 2012
  2. ncbi request reprint Human IgE binding to the glycosidic moiety of bovine kappa-casein
    Rosa Pizzano
    CNR, Istituto di Scienze dell Alimentazione, Via Roma 52 A C, I 83100 Avellino, Italy
    J Agric Food Chem 53:7971-5. 2005
  3. ncbi request reprint Immunochemical detection of formylated gamma(2)-casein in cheese
    Rosa Pizzano
    CNR, Istituto di Scienze dell Alimentazione, Via Roma 52 A C, I 83100 Avellino, Italy
    J Agric Food Chem 52:649-54. 2004
  4. pmc Coupling immunomagnetic separation on magnetic beads with matrix-assisted laser desorption ionization-time of flight mass spectrometry for detection of staphylococcal enterotoxin B
    Gitta Schlosser
    Proteomic and Biomolecular Mass Spectrometry Center, Institute of Food Science and Technology, C N R, Avellino, Italy
    Appl Environ Microbiol 73:6945-52. 2007

Collaborators

Detail Information

Publications4

  1. doi request reprint Occurrence of major whey proteins in the pH 4.6 insoluble protein fraction from UHT-treated milk
    Rosa Pizzano
    Consiglio Nazionale delle Ricerche CNR, Istituto di Scienze dell Alimentazione, Avellino, Italy
    J Agric Food Chem 60:8044-50. 2012
    ..The ELISA-based results suggested the possibility of using pH 4.6 insoluble α-lactalbumin and bovine serum albumin, in addition to pH 4.6 insoluble β-lactoglobulin, as indicators of the intensity of the heat treatment applied to milk...
  2. ncbi request reprint Human IgE binding to the glycosidic moiety of bovine kappa-casein
    Rosa Pizzano
    CNR, Istituto di Scienze dell Alimentazione, Via Roma 52 A C, I 83100 Avellino, Italy
    J Agric Food Chem 53:7971-5. 2005
    ..Chemical deglycosylation of protein bands immobilized onto nitrocellulose proved that the glycosidic moiety of bovine kappa-casein was principally involved in IgE recognition...
  3. ncbi request reprint Immunochemical detection of formylated gamma(2)-casein in cheese
    Rosa Pizzano
    CNR, Istituto di Scienze dell Alimentazione, Via Roma 52 A C, I 83100 Avellino, Italy
    J Agric Food Chem 52:649-54. 2004
    ..Polyclonal antibodies obtained against the unmodified peptide were able to detect selectively residual native gamma(2)-casein in ripened cheese...
  4. pmc Coupling immunomagnetic separation on magnetic beads with matrix-assisted laser desorption ionization-time of flight mass spectrometry for detection of staphylococcal enterotoxin B
    Gitta Schlosser
    Proteomic and Biomolecular Mass Spectrometry Center, Institute of Food Science and Technology, C N R, Avellino, Italy
    Appl Environ Microbiol 73:6945-52. 2007
    ..Application of this method to complex biological matrices was demonstrated by selective detection of SEB present in different matrices, such as cultivation media of Staphylococcus aureus strains and raw milk samples...