IAMETTI, STEFANIA

IAMETTI, STEFANIA  

Dipartimento di Scienze per gli Alimenti, la Nutrizione e l'Ambiente  

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Titolo Data di pubblicazione Autori Tipo File Abstract
Cell culture models for assessing the effects of bioactive compounds in common buckwheat (Fagopyrum esculentum): a systematic review 2024 Sara Margherita BorgonoviStefania IamettiAnna Ramona SperanzaMattia Di Nunzio Article (author) -
Effect of Sprouting on Biomolecular and Antioxidant Features of Common Buckwheat (Fagopyrum esculentum) 2023 Sara Margherita BorgonoviAlberto BarbiroliAlessandra MartiStefania IamettiMattia Di Nunzio + Article (author) -
Sprouted bean flour as a novel functional ingredient for the formulation of bakery products 2023 Sara Margherita BorgonoviStefania IamettiAlessandra MartiAlessio SergiacomoMattia Di Nunzio Conference Object -
Protein profiling and modulation of digestive proteolytic enzymes by NaDES extracts of citrus by-product 2023 Sara Margherita BorgonoviStefania IamettiMattia Di Nunzio + Conference Object -
A green path to the recovery of bioactive molecules from buckwheat husk 2023 Anna Ramona SperanzaGiuditta HeinzlAlessio ScarafoniAlberto Giuseppe BarbiroliStefania Iametti Conference Object -
In vitro and in silico methods to assess modulation of digestive proteases by food-derived phenolics 2023 Sara Margherita BorgonoviAndrea PintoSabrina DallavalleStefania IamettiMattia Di Nunzio. + Conference Object -
Impact of food-derived stilbenoids on the defensive response of dendritic cells to bacterial infection 2023 Cecilia PinnaLuce MattioMattia Di NunzioStefania IamettiSabrina DallavalleAndrea PintoFrancesco Bonomi + Conference Object -
Docosahexaenoic Acid as Master Regulator of Cellular Antioxidant Defenses: A Systematic Review 2023 S. M. BorgonoviS. IamettiM. Di Nunzio Article (author) -
Identification of food derived phenolics as modulators of proteolytic enzymes in the digestive tract: in vitro and in silico approaches 2023 S. M. BorgonoviA. PintoS. DallavalleS. IamettiM. Di Nunzio + Conference Object -
Potential of sprouted bean flour as a new ingredient for the formulation of bakery products 2023 Sara Margherita BorgonoviAlessio SergiacomoStefania IamettiAlessandra MartiMattia Di Nunzio Conference Object -
Preface 2023 S. Iametti Article (author) -
Molecular insights into the role of amylose/amylopectin ratio on gluten protein organization 2023 D. EmideC. MagniF. SaittaG. CardoneD. FessasS. IamettiA. MartiA. Barbiroli + Article (author) -
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 Cecilia PinnaLuce MattioMattia Di NunzioStefania IamettiSabrina DallavalleAndrea Pinto + Article (author) -
Oxidases as Oxygen Scavengers in Hypoxic Conditions: A Kinetic Model 2023 S. IamettiD. FessasA. Schiraldi + Article (author) -
Influence of amylose/amylopectin ratio on wheat dough properties 2022 F. SaittaD. EmideC. MagniG. CardoneA. MartiS. IamettiD. FessasA. Barbiroli + Conference Object -
Quantification of Protein “Biomarkers” in Wheat-Based Food Systems: Dealing with Process-Related Issues 2022 A. CarpenS. Iametti + Article (author) -
Sprouted bean flour as a new potential nutritious and functional ingredient in bakery product 2022 Sara Margherita BorgonoviStefania IamettiAlessandra MartiMattia Di Nunzio Conference Object -
Pasta from Red Lentils (Lens culinaris): The Effect of Pasta-Making Process on Starch and Protein Features, and Cooking Behavior 2022 Andrea BrescianiDaniela ErbaMaria Cristina CasiraghiStefania IamettiAlessandra MartiAlberto Barbiroli Article (author) -
Protein interactions in the biological assembly of iron–sulfur clusters in Escherichia coli: Molecular and mechanistic aspects of the earliest assembly steps 2022 F. BonomiS. IamettiA. Barbiroli Article (author) -
Modulation of proteolytic activity by dietary polyphenols is dependent on both substrate and enzymes 2022 Sara Margherita BorgonoviAndrea PintoSabrina DallavalleStefania IamettiMattia Di Nunzio Conference Object -