EMIDE, DAVIDE
EMIDE, DAVIDE
Dipartimento di Scienze per gli Alimenti, la Nutrizione e l'Ambiente
Combining the reactivity of gold nanoparticles and proteomics approaches to address protein-protein interactions in food proteins
2024 D. Emide, G. D’Auria, C. Nitride, G. Mamone, P. Ferranti, F. Bonomi, S. Iametti, A. Barbiroli
Overcoming Matrix Effects in protein extraction to valorize the potential of agri- food by-products
2024 D. Emide, G. Ceravolo, L. Periccioli, S. De Benedetti, C. Magni, A. Scarafoni
Exploring micro- and macromolecular properties in buckwheat couscous
2024 D. Emide, G. D’Auria, C. Nitride, G. Mamone, P. Ferranti, M.D. del Castillo, A.R. Speranza, A. Barbiroli, S. Iametti
Biochemical Characterization of the Seed Quality of a Collection of White Lupin Landraces from Southern Italy
2024 A. Spina, S. De Benedetti, G.C. Heinzl, G. Ceravolo, C. Magni, D. Emide, G. Castorina, G. Consonni, M. Canale, A. Scarafoni
Valorization of pumpkin seed hulls, cucurbitin extraction strategies and their comparative life cycle assessment
2023 A. Massironi, S. Biella, P.F. de Moura Pereira, F. Scibona, L. Feni, M. Sindaco, D. Emide, A. Jiménez-Quero, C.L.M. Bianchi, L. Verotta, S. Marzorati
Plasma and cerebrospinal fluid cholesterol esterification is hampered in Alzheimer's disease
2023 M. Turri, E. Conti, C. Pavanello, F. Gastoldi, M. Palumbo, F. Bernini, V. Aprea, F. Re, A. Barbiroli, D. Emide, D. Galimberti, L. Tremolizzo, F. Zimetti, L. Calabresi, A. Simona, A. Ildebrando, R. Fulvio Da, F. Carlo, K. Aristotelis, N. Giulia, P. Federico Emanuele, R. Giulia, S. Benedetta, Z. Chiara Paola
Fine Cocoa Fermentation with Selected Lactic Acid Bacteria: Fermentation Performance and Impact on Chocolate Composition and Sensory Properties
2023 D. Korcari, A. Fanton, G. Ricci, N.S. Rabitti, M. Laureati, J.A. Hogenboom, L.M. Pellegrino, D. Emide, A.G. Barbiroli, M.G. Fortina
Proteomic characterization of enzymatic-generated antifungal bioactive peptides originating from okara
2023 G. Ceravolo, S. DE BENEDETTI, C. Magni, D. Emide, B. Prinsi, L. Espen, M. Pasquali, A. Scarafoni
Molecular insights into the role of amylose/amylopectin ratio on gluten protein organization
2023 D. Emide, C. Magni, F. Saitta, G. Cardone, E. Botticella, D. Fessas, S. Iametti, D. Lafiandra, F. Sestili, A. Marti, A. Barbiroli
Molecular characterization for the valorization of minor crops
2023 D. Emide, S.M. Borgonovi, G. Ceravolo, S. DE BENEDETTI, A. Scarafoni
Influence of amylose/amylopectin ratio on wheat dough properties
2022 F. Saitta, D. Emide, C. Magni, G. Cardone, E. Botticella, D. Lafiandra, F. Sestili, A. Marti, S. Iametti, D. Fessas, A. Barbiroli
Exploration of Lactiplantibacillus fabifermentans and Furfurilactobacillus rossiae as potential cocoa fermentation starters
2022 D. Korcari, G. Ricci, A. Fanton, D. Emide, A. Barbiroli, M.G. Fortina
Nuovi approcci metodologici allo studio delle interazioni tra proteine in matrici complesse: applicazioni al network proteico di cereali
2022 D. Emide, A. Barbiroli, F. Bonomi, S. Iametti
From proteins to bread: novel tools for the molecular description of protein-protein interactions (and their evolution) in baked products
2022 D. Emide, F. Bonomi, S. Iametti, A. Barbiroli
MOLECULAR CHARACTERIZATION OF PROTEINS IN FOOD MATRICES: HOW THEIR STRUCTURE EVOLVE FROM RAW MATERIALS TO FINISHED PRODUCTS
2022 D. Emide
Impact of Thermal Treatment on the Starch-Protein Interplay in Red Lentils: Connecting Molecular Features and Rheological Properties
2022 A. Bresciani, D. Emide, F. Saitta, D. Fessas, S. Iametti, A. Barbiroli, A. Marti
Molecular features and cooking behavior of pasta from pulses
2021 A. Bresciani, S. Iametti, D. Emide, A. Marti, A. Barbiroli
Molecular information for addressing climate changes (and consumers’ demands): wheat proteins
2021 D. Emide, C. Magni, S. Iametti, A. Marti, F. Sestili, D. Lafiandra, E. Botticella, A. Barbiroli
Assessing the geometrical features of protein-protein interactions in gluten
2020 D. Emide, F. Bonomi, C. Nitride, P. Ferranti, L. Polito, S. Iametti, A. Barbiroli