IAMETTI, STEFANIA
IAMETTI, STEFANIA
Dipartimento di Scienze per gli Alimenti, la Nutrizione e l'Ambiente
A fluorescence-based assay for bacterial transglutaminase activity
2009 S. Iametti, F. Bonomi, S. Ferrara, G. Bertoni, A. Milani, R. Longhi, A. Barbiroli, P. Ferranti
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
A molecular view of individual processing steps in pasta making
2012 S. Iametti, F. Bonomi, M. Marengo, A. Marti, M. Miriani, E. Ragg, M.A. Pagani
A multidisciplinary approach to define the molecular requirements for production of enriched pasta from pigmented wheat
2015 M. Zanoletti, P. Abbasi Parizad, M. Marengo, V. Lavelli, A. Carpen, F. Bonomi, S. Iametti, M.A. Pagani
A multidisciplinary approach to study Sporadic Amyotrophic Lateral Sclerosis in patients with common geographical origin
2016 S. De Benedetti, G. Lucchini, A. Marocchi, S. Penco, C. Lunetta, S. Iametti, E. Gianazza, F. Bonomi
A new synthetic method for MS42- (M Mo, W). Evidence for catalysis of aqueous MO42-/MS42- interconversion by thiols
1992 F. Bonomi, S. Iametti, D.M. Kurtz
A novel approach to define inter-protein relationships in semolina and in pasta
2003 F. Bonomi, S. Iametti, M. Mariotti, M.A. Pagani, M.G. D'Egidio
A proteomic approach to the characterization of peptides and protein in beer
2007 S. Iametti, A. De Martino, F. Bonomi, P. Rasmussen, P. Ferranti, G. Picariello
A spectrofluorimetric approach to the estimation of the surface hydrophobicity modifications in milk proteins upon thermal treatment
1988 F. Bonomi, S. Iametti, E. Pagliarini, C. Peri
A study of surface hydrophobicity of milk proteins during enzymatic coagulation and curd hardening
1990 C. Peri, E. Pagliarini, S. Iametti, F. Bonomi
Acceleration by Fe(II) of thiomolybdate formation from aqueous molybdate and sulfide. A simplified synthesis of [Fe(MoS4)2]3-
1992 F. Bonomi, S. Iametti, J.D.M. Kurtz
Adapting avalilable ELISA assays for gliadin to the assessment of gluten content in complex matrixes
2005 S. Iametti, F. Bonomi, P. Ferranti, G. Picariello, D. Gabrovskà
Addressing the role of structural features of proteins in cereal processing
2015 M. Marengo, S. Iametti, F. Bonomi, A. Marti, A. Barbiroli, E.M. Ragg, M. Zanoletti, M.A. Pagani
Adsorption on the surface of emulsions worsens the allergenic potential of bovine beta-lactoglobulin
2015 M. Miriani, P. Ferranti, M. Marengo, F. Bonomi, A. Barbiroli, S. Iametti
Advances in the combined application of enzymatic and physical treatments for reducing food allergenicity
2000 F. Bonomi, S. Iametti, P. Rasmussen, P. Restani, P. Rovere
Affinity and selectivity of plant proteins for red wine components relevant to color and aroma traits
2018 T.M. Granato, P. Ferranti, S. Iametti, F. Bonomi
Aflatoxin M1 distribution during cream separation and butter manufacture from naturally contamined milk
2009 L. Monti, E.V. Panarelli, S. Iametti, R. Giangiacomo
Aggregation of Proteins in Whey from Raw and Heat-Processed Milk: Formation of Soluble Macroaggregates and Nutritional Consequences
1998 M. Carbonaro, F. Bonomi, S. Iametti, M. Cappelloni, E. Carnovale
An analytical approach to the evaluation of heat damage in commercial milks
1990 E. Pagliarini, S. Iametti, C. Peri, F. Bonomi
Analisi colorimetrica delle carni di cervo (Cervus elaphus) in relazione ai valori di pH e alle buone pratiche di gestione
2019 F. Riccardi, R. Viganò, M. Besozz, S. Iametti