Sustainability implications and relevance of using omics sciences to investigate cheeses with protected designation of origin von Galli, Bruno Domingues

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High protein yogurt with addition of Lactobacillus helveticus: Peptide profile and angiotensin-converting enzyme ACE-inhibitory activity von Giacometti Cavalheiro, Flávia, Parra Baptista, Débora, Domingues Galli, Bruno, Negrão, Fernanda, Nogueira Eberlin, Marcos, Lúcia Gigante, Mirna

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How starter cultures affect the peptidomic profile and bioactive activities of the Asiago-PDO cheese throughout ripening von Domingues Galli, Bruno, Nikoloudaki, Olga, Tonini, Stefano, Helal, Ahmed, Di Cagno, Raffaella, Gobbetti, Marco, Tagliazucchi, Davide

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Effectiveness of modified atmosphere and vacuum packaging in preserving the volatilome of Stelvio PDO cheese over time von Domingues Galli, Bruno, Trossolo, Elisabetta, Carafa, Ilaria, Squara, Simone, Caratti, Andrea, Filannino, Pasquale, Cordero, Chiara, Gobbetti, Marco, Di Cagno, Raffaella

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The BACE‐1 inhibitor CNP520 for prevention trials in Alzheimer's disease von Neumann, Ulf, Ufer, Mike, Jacobson, Laura H, Rouzade‐Dominguez, Marie‐Laure, Huledal, Gunilla, Kolly, Carine, Lüönd, Rainer M, Machauer, Rainer, Veenstra, Siem J, Hurth, Konstanze, Rueeger, Heinrich, Tintelnot‐Blomley, Marina, Staufenbiel, Matthias, Shimshek, Derya R, Perrot, Ludovic, Frieauff, Wilfried, Dubost, Valerie, Schiller, Hilmar, Vogg, Barbara, Beltz, Karen, Avrameas, Alexandre, Kretz, Sandrine, Pezous, Nicole, Rondeau, Jean‐Michel, Beckmann, Nicolau, Hartmann, Andreas, Vormfelde, Stefan, David, Olivier J, Galli, Bruno, Ramos, Rita, Graf, Ana, Lopez Lopez, Cristina

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Technological solutions and adaptive processing tools to mitigate the impact of seasonal variations in milk composition on Cheddar cheese production—A review von Galli, Bruno D, Hamed, Ahmed M, Sheehan, Jeremiah J, King, Niall, Abdel‐Hamid, Mahmoud, Romeih, Ehab

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Lactobacillus rhamnosus GG improves the sensorial profile of Camembert-type cheese: An approach through flash-profile and CATA von Galli, Bruno Domingues, Baptista, Débora Parra, Cavalheiro, Flávia Giacometti, Gigante, Mirna Lúcia

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Sensory profile of cream cheese and plant‐based analogues: an approach through flash‐profile, CATA and RATA tests von Silva, Kívea Kássia de Paiva e, Domingues Galli, Bruno, Alban, Michelle, Baptista, Débora Parra, Nabeshima, Elizabeth Harumi, Marfil, Paulo Henrique Mariano, Gigante, Mirna Lúcia

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Sensory quality of Camembert-type cheese: Relationship between starter cultures and ripening molds von Galli, Bruno Domingues, Martin, José Guilherme Prado, da Silva, Paula Porrelli Moreira, Porto, Ernani, Spoto, Marta Helena Fillet

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Lentils protein isolate as a fermenting substrate for the production of bioactive peptides by lactic acid bacteria and neglected yeast species von Tonini, Stefano, Tlais, Ali Zein Alabiden, Galli, Bruno Domingues, Helal, Ahmed, Tagliazucchi, Davide, Filannino, Pasquale, Zannini, Emanuele, Gobbetti, Marco, Di Cagno, Raffaella

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Transformation of acidic poorly water soluble drugs into ionic liquids von Balk, Anja, Wiest, Johannes, Widmer, Toni, Galli, Bruno, Holzgrabe, Ulrike, Meinel, Lorenz

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How starter cultures affect the peptidomic profile and bioactive activities of the PDO-Asiago cheese throughout ripening von Domingues Galli, Bruno, Nikoloudaki, Olga, Tonini, Stefano, Helal, Ahmed, Di Cagno, Raffaella, Gobbetti, Marco, Tagliazucchi, Davide

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Comparative analysis of microbial succession and proteolysis focusing on amino acid pathways in Asiago-PDO cheese from two dairies von Galli, Bruno Domingues, Nikoloudaki, Olga, Granehäll, Lena, Carafa, Ilaria, Pozza, Marta, De Marchi, Massimo, Gobbetti, Marco, Di Cagno, Raffaella

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Predicting Bile and Lipid Interaction for Drug Substances von Schlauersbach, Jonas, Kehrein, Josef, Hanio, Simon, Galli, Bruno, Harlacher, Cornelius, Heidenreich, Christopher, Lenz, Bettina, Sotriffer, Christoph, Meinel, Lorenz

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Lactobacillus helveticus LH-B02 favours the release of bioactive peptide during Prato cheese ripening von Baptista, Débora Parra, Galli, Bruno Domingues, Cavalheiro, Flávia Giacometti, Negrão, Fernanda, Eberlin, Marcos Nogueira, Gigante, Mirna Lúcia

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Peptide profile of Camembert-type cheese: Effect of heat treatment and adjunct culture Lactobacillus rhamnosus GG von Galli, Bruno Domingues, Baptista, Débora Parra, Cavalheiro, Flávia Giacometti, Negrão, Fernanda, Eberlin, Marcos Nogueira, Gigante, Mirna Lúcia

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Leveraging bile solubilization of poorly water-soluble drugs by rational polymer selection von Schlauersbach, Jonas, Hanio, Simon, Lenz, Bettina, Vemulapalli, Sahithya P.B., Griesinger, Christian, Pöppler, Ann-Christin, Harlacher, Cornelius, Galli, Bruno, Meinel, Lorenz

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Adaptive and predictive approaches to mitigate the impact of milk seasonality on composition, processing technologies and quality of milk powders von Hamed, Ahmed M, Galli, Bruno, Hogan, Sean A, Abdel‐Hamid, Mahmoud, Romeih, Ehab

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Bioinspired co-crystals of Imatinib providing enhanced kinetic solubility von Reggane, Maude, Wiest, Johannes, Saedtler, Marco, Harlacher, Cornelius, Gutmann, Marcus, Zottnick, Sven H., Piechon, Philippe, Dix, Ina, Müller-Buschbaum, Klaus, Holzgrabe, Ulrike, Meinel, Lorenz, Galli, Bruno

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Mapping the pharmaceutical design space by amorphous ionic liquid strategies von Wiest, Johannes, Saedtler, Marco, Balk, Anja, Merget, Benjamin, Widmer, Toni, Bruhn, Heike, Raccuglia, Marc, Walid, Elbast, Picard, Franck, Stopper, Helga, Dekant, Wolfgang, Lühmann, Tessa, Sotriffer, Christoph, Galli, Bruno, Holzgrabe, Ulrike, Meinel, Lorenz

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