IAMETTI, STEFANIA
IAMETTI, STEFANIA
Dipartimento di Scienze per gli Alimenti, la Nutrizione e l'Ambiente
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
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
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
Protein profiling and modulation of digestive proteolytic enzymes by NaDES extracts of citrus by-product
2023 S.M. Borgonovi, C. Gomez-Urios, M. Jose Esteve, J. Blesa, S. Iametti, 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
In vitro and in silico methods to assess modulation of digestive proteases by food-derived phenolics
2023 S.M. Borgonovi, F. Perugino, L. Pedroni, A. Pinto, S. Dallavalle, S. Iametti, L. Dellafiora, G. Galaverna, M. DI NUNZIO
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
Docosahexaenoic Acid as Master Regulator of Cellular Antioxidant Defenses: A Systematic Review
2023 S.M. Borgonovi, S. Iametti, 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
Preface
2023 S. Iametti
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
Investigation of the Effects of Monomeric and Dimeric Stilbenoids on Bacteria-Induced Cytokines and LPS-Induced ROS Formation in Bone Marrow-Derived Dendritic Cells
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
Oxidases as Oxygen Scavengers in Hypoxic Conditions: A Kinetic Model
2023 P. Bazzoli, S. Iametti, D. Fessas, F. Bonomi, A. Schiraldi
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
Quantification of Protein “Biomarkers” in Wheat-Based Food Systems: Dealing with Process-Related Issues
2022 M. Marengo, A. Carpen, G. Mamone, P. Ferranti, S. Iametti
Sprouted bean flour as a new potential nutritious and functional ingredient in bakery product
2022 S.M. Borgonovi, S. Iametti, A. Marti, M. DI NUNZIO
Pasta from Red Lentils (Lens culinaris): The Effect of Pasta-Making Process on Starch and Protein Features, and Cooking Behavior
2022 A. Bresciani, D. Erba, M.C. Casiraghi, S. Iametti, A. Marti, A.G. Barbiroli
Protein interactions in the biological assembly of iron–sulfur clusters in Escherichia coli: Molecular and mechanistic aspects of the earliest assembly steps
2022 F. Bonomi, S. Iametti, A. Barbiroli
Modulation of proteolytic activity by dietary polyphenols is dependent on both substrate and enzymes
2022 S.M. Borgonovi, A. Pinto, S. Dallavalle, S. Iametti, M. DI NUNZIO