Bruno Domingues Galli

Bruno Domingues Galli

Fondazione Edmund Mach di San Michele all'Adige (Istituto Agrario) - Trentino / Italy
Engineering & Technology / Food Science and Engineering
AD Scientific Index ID: 5933710
Edmund Mach Foundation of San Michele all'Adige
person_outline Bruno Domingues Galli's MOST POPULAR ARTICLES
1-) High protein yogurt with addition of Lactobacillus helveticus: Peptide profile and angiotensin-converting enzyme ACE-inhibitory activityFG Cavalheiro, DP Baptista, BD Galli, F Negrão, MN Eberlin, ML GiganteFood Chemistry 333, 127482, 2020
2-) Sensory quality of Camembert-type cheese: Relationship between starter cultures and ripening moldsBD Galli, JGP Martin, PPM da Silva, E Porto, MHF SpotoInternational Journal of Food Microbiology 234, 71-75, 2016
3-) Lactobacillus helveticus LH-B02 favours the release of bioactive peptide during Prato cheese ripeningDP Baptista, BD Galli, FG Cavalheiro, F Negrão, MN Eberlin, ML GiganteInternational Dairy Journal 87, 75-83, 2018592018
4-) Peptide profile of Camembert-type cheese: Effect of heat treatment and adjunct culture Lactobacillus rhamnosus GGBD Galli, DP Baptista, FG Cavalheiro, F Negrão, MN Eberlin, ML GiganteFood Research International 123, 393-402, 2019372019
5-) Proteolysis of human calcitonin in excised bovine nasal mucosa: Elucidation of the metabolic pathway by liquid secondary lonization mass spectrometry (LSIMS) and matrix …SR Lang, W Staudenmann, P James, HJ Manz, R Kessler, B Galli, ...Pharmaceutical research 13, 1679-1685, 1996361996