Sfoglia per Autore
Stability of a thermophilic TIM-barrel enzyme: indoleglycerol-phosphate synthase from the thermophilic arcaeon Sulfolobus solfataricus
1997 G. Andreotti, M.V. Cubellis, M. di Palo, D. Fessas, G. Sannia, G. Marino
Calorimetric characterization of different yeast strains in doughs
1998 M. Riva, D. Fessas, L. Franzetti, A. Schiraldi
Gamma Radiation effects on the thermal stability of bovine gamma - globulin
1998 D. Fessas, K. Ciesla, A. Schiraldi
Texture and staling of wheat bread crumbs : effect of water extractable protein and pentosans
1998 D. Fessas, A. Schiraldi
Thermal Analyses In Foods And Food Processes
1999 A. Schiraldi, L. Piazza, D. Fessas, M. Riva
Thermal stability of Clostridium pasteurianum rubredoxin : deconvoluting the contributions of the metal site and the protein
2000 F. Bonomi, D. Fessas, S. Iametti, D.M. Kurtz Jr, S. Mazzini
Starch Retrogradation In Cooked Pasta And Rice
2000 M. Riva, D. Fessas, A. Schiraldi
Calorimetric, biochemical and morphological investigations to validate a restoration method of fire injured ancient parchment
2000 D. Fessas, A. Schiraldi, R. Tenni, L. Vitellaro Zuccarello, A. Bairati, A. Facchini
Starch Gelatinization Kinetics in Bread Dough: DSC investigations on «simulated» baking processes
2000 D. Fessas, A. Schiraldi
Water properties in wheat flour dough I : classical termogravimetry approach
2001 D. Fessas, A. Schiraldi
State Diagrams of Arabinoxylan-Water Binaries
2001 D. Fessas, A. Schiraldi
Isothermal Calorimetry Approach to Evaluate the Shelf-Life of Foods
2001 M. Riva, D. Fessas, A. Schiraldi
Thermal unfolding of monomeric and dimeric beta-lactoglobulins
2001 D. Fessas, S. Iametti, A. Schiraldi, F. Bonomi
Thermal stability of the [Fe(SCys)4] site in Clostridium pasteurianum rubredoxin. Contributions of the local environment and Cys ligand protonation
2002 F. Bonomi, A.E. Burden, M.K. Eidsness, D. Fessas, S. Iametti, D.M. Kurtz, J. R., S. Mazzini, R.A. Scott, Q. Zeng
Thermal stability of yeast D-amino acid oxidase: deconvoluting the contributions of the dimeric aggregation state
2002 L. Piubelli, L. Pollegioni, L. Caldinelli, M. Pilone, S. Iametti, D. Fessas, A. Barbiroli, F. Bonomi
Xanthan and Glucomannan Mixtures : Synergistic Interactions and Gelation
2002 G. Paradossi, E. Chiessi, A. Barbiroli, D. Fessas
Thermal stability of the [Fe(SCys)4] site in Clostridium pastearianum rubredoxin : contributions of the local environment and Cys ligand protonation
2002 F. Bonomi, A.E. Burden, M.K. Eidsness, D. Fessas, S. Iametti, J.D.M. Kurtz, S. Mazzini, R.A. Scott, Q. Zeng
Classical and Knudsen Thermogravimetry to check States and Displacements of Water in Food Systems
2003 A. Schiraldi, D. Fessas
Contribution of the dimeric state to the thermal stability of the flavoprotein D-amino acid oxidase
2003 L. Pollegioni, S. Iametti, D. Fessas, L. Caldinelli, L. Piubelli, A. Barbiroli, M. S. Pilone, F. Bonomi
Functional characterization of food oxidases under conditions of limited oxygen availability
2004 S. Iametti, F. Bonomi, P. Bazzoli, D. Fessas, A. Schiraldi, L. Piergiovanni, M. Squarzoni
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