IAMETTI, STEFANIA
IAMETTI, STEFANIA
Dipartimento di Scienze per gli Alimenti, la Nutrizione e l'Ambiente
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
Molecular features of proteins and starch in sprouted bean-fortified bread.
2024 S.M. Borgonovi, S. Iametti, A. Sergiacomo, M. Di Nunzio
Biochemical aspects of food sustainability : molecular basis of bread improvement through enrichment with sprouted legumes flour
2024 S.M. Borgonovi, S. Iametti, A. Marti, A. Sergiacomo, M. Di Nunzio
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
In Vitro And In Silico Approaches To Assess Modulation Of Digestive Proteases By Food-Derived Bioactives
2024 S.M. Borgonovi, F. Perugino, L. Dellafiora, F. Annunziata, L. Pedroni, G. Galaverna, A. Pinto, S. Dallavalle, S. Iametti, M. Di Nunzio
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
Sustainable nutritional improvement of bread enriched with sprouted cowpea flour
2024 S.M. Borgonovi, S. Iametti, A. Marti, A. Sergiacomo, M. Di Nunzio
Towards the production of sustainable food: the biochemical facets of bread improvement through enrichment with sprouted beans flour
2024 M. DI NUNZIO, S. Borgonovi, S. Iametti, A. Sergiacomo, A. Marti
Effects of food phenolics on digestive proteases by in vitro and in silico approaches
2024 S.M. Borgonovi, F. Perugino, L. Pedroni, L. Dellafiora, A. Pinto, S. Dallavalle, S. Iametti, M. Di Nunzio
Enhance nutritional composition and protein digestibility of sprouted bean-fortified bread
2024 S.M. Borgonovi, S. Iametti, A. Marti, A. Sergiacomo, M. Di Nunzio
Wholemeal pasta: Impact of drying temperature on the molecular features of macro/micro components
2024 M. DI NUNZIO, A. Barbiroli, F. Saitta, D. Russo, D. Fessas, S. Iametti, A. Marti
ERASMUS+/ProFood: Getting to the Roots of Plant Protein Biochemistry
2024 S. Iametti, A. Scarafoni, P. Riso, H. Frøkiær, P. Jensen, L. Rajjou, L. Lepiniec, J. Zimerstein, J.P. Grill, J. Lamoine, H. Bouteaud
A thiolomic approach to map free thiol distribution in food proteins
2024 C. Magni, D. Emide, S. Iametti, A. Barbiroli
Cell culture models for assessing the effects of bioactive compounds in common buckwheat (Fagopyrum esculentum): a systematic review
2024 S.M. Borgonovi, S. Iametti, A.R. Speranza, M. DI NUNZIO
Identification of food derived phenolics as modulators of proteolytic enzymes in the digestive tract: in vitro and in silico approaches
2023 S.M. Borgonovi, F. Perugino, L. Pedroni, A. Pinto, S. Dallavalle, S. Iametti, L. Dellafiora, G. Galaverna, M. Di Nunzio
Potential of sprouted bean flour as a new ingredient for the formulation of bakery products
2023 S.M. Borgonovi, A. Sergiacomo, S. Iametti, A. Marti, M. DI NUNZIO
Oxidases as Oxygen Scavengers in Hypoxic Conditions: A Kinetic Model
2023 P. Bazzoli, S. Iametti, D. Fessas, F. Bonomi, A. Schiraldi
Impact of food-derived stilbenoids on the defensive response of dendritic cells to bacterial infection
2023 P. Riber Johnsen, C. Pinna, L.M. Mattio, M. Bech Strube, M. DI NUNZIO, S. Iametti, S.M.D. Dallavalle, A. Pinto, H. Frøkiær, F. Bonomi
Sprouted bean flour as a novel functional ingredient for the formulation of bakery products
2023 S.M. Borgonovi, S. Iametti, A. Marti, A. Sergiacomo, M. DI NUNZIO
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