BARBIROLI, ALBERTO GIUSEPPE
BARBIROLI, ALBERTO GIUSEPPE
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
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
Effect of Combined High-Pressure Homogenization and Biotechnological Processes on Chitin, Protein, and Antioxidant Activity of Cricket Powder-Based Ingredients
2024 S. Rossi, D. Gottardi, A. Barbiroli, M. DI NUNZIO, L. Siroli, G. Braschi, O. Schlüter, F. Patrignani, R. Lanciotti
Fagopyrins from Buckwheat Flowers: Structural and Stereochemical Characterization Through Combined NMR/CD Spectroscopy and Theoretical Calculations
2024 V. Galbusera, B. Lattuada, A. Pinto, A. Barbiroli, G. Borgonovo, E.M. Ragg
Biochemical insights into sustainable plantbased food products : the buckwheat case
2024 D. Emide, G. D'Auria, C. Nitride, G. Mamone, P. Ferranti, M.D. del Castillo, A.R. Speranza, A. Barbiroli, S. Iametti
Site-directed mutagenesis reveals the interplay between stability, structure, and enzymatic activity in RidA from Capra hircus
2024 G. Rizzi, S. Digiovanni, G. Degani, A. Barbiroli, F. Di Pisa, L. Popolo, C. Visentin, M.A. Vanoni, S. Ricagno
Effect of Sprouting on Biomolecular and Antioxidant Features of Common Buckwheat (Fagopyrum esculentum)
2023 S.M. Borgonovi, E. Chiarello, F. Pasini, G. Picone, S. Marzocchi, F. Capozzi, A. Bordoni, A.G. Barbiroli, A. Marti, S. Iametti, M. DI NUNZIO
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
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
A green path to the recovery of bioactive molecules from buckwheat husk
2023 A.R. Speranza, G. Heinzl, A. Scarafoni, A.G. Barbiroli, S. Iametti
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
A not-glycosylated isoform of γ-conglutin, a hexameric glycoprotein of Lupinus albus seed, participates in the oligomerization equilibrium
2023 G.C. Heinzl, S. DE BENEDETTI, N. Lusignani, C. Magni, A. Barbiroli, 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
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 aspects of nutritionally improved sorghum and buckwheat, two sustainable crops
2022 A. Barbiroli, M. DI NUNZIO, A. Marti, M. Gardella, S. Iametti
Beta-lactoglobulin as a model food protein : how to promote, prevent, and exploit its unfolding processes
2022 A. Barbiroli, S. Iametti, F. Bonomi
Apis mellifera RidA, a novel member of the canonical YigF/YER057c/UK114 imine deiminase superfamily of enzymes pre-empting metabolic damage
2022 C. Visentin, G. Rizzi, G. Degani, S. Digiovanni, G. Robecchi, A. Barbiroli, L. Popolo, M.A. Vanoni, S. Ricagno
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
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
Distribution of Charged Residues Affects the Average Size and Shape of Intrinsically Disordered Proteins
2022 G. Bianchi, M. Mangiagalli, A.G. Barbiroli, S. Longhi, R. Grandori, C. Santambrogio, S. Brocca