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Assessing Residual Allergenicity in Heat-Treated Red Lentil Flours Through Simulated Digestion, in Vitro and in Silico Assays and Peptidome Approach

AuthID
P-01B-0ZA

Author(s)

Calcinai, L

Villa, C

Cutroneo, S

Teixeira, CSS

Prandi, B

Puxeddu, I

Ferreira, IMPLVO

Mafra, I

Costa, J

Tedeschi, T

Tipo de Documento

Article

Year published

2026

Publicado

in FOOD RESEARCH INTERNATIONAL, ISSN: 0963-9969

Volume: 227, Páginas: 118129 (15)

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Publication Identifiers

DOI: 10.1016/j.foodres.2025.118129

SCOPUS: 2-s2.0-105027288388

Wos: WOS:001658740400001

Source Identifiers

ISSN: 0963-9969

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Assessing Residual Allergenicity in Heat-Treated Red Lentil Flours Through Simulated Digestion, in Vitro and in Silico Assays and Peptidome Approach

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Assessing Residual Allergenicity in Heat-Treated Red Lentil Flours Through Simulated Digestion, in Vitro and in Silico Assays and Peptidome Approach

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