SIGNORELLI, MARCO
SIGNORELLI, MARCO
Dipartimento di Scienze per gli Alimenti, la Nutrizione e l'Ambiente
Dissecting the effects of low-molecular-weight heparins on antithrombin III thermodynamic stability
2023 F. Saitta, J. Masuri, M. Signorelli, S. Bertini, A. Bisio, D. Fessas
Influence of carob flour ingredients on wheat-based systems
2023 F. Saitta, A. Apostolidou, M. Papageorgiou, M. Signorelli, I. Mandala, D. Fessas
Thermal analysis on parchments II: Micro-DSC approach to assess and rank heat damages at a molecular level
2023 F. Saitta, M. Signorelli, D. Fessas
Thermodynamics of cell membranes driven by lipid-lipid interactions: a calorimetric study
2022 F. Saitta, M. Signorelli, D. Fessas
Calorimetric approach to biomembrane thermodynamics: spotting the key points
2022 F. Saitta, M. Signorelli, D. Fessas
Thermodynamics vs kinetics of enzymatic activity: DSC investigation on an enantioselective Bacillus coagulans carboxylesterase
2022 F. Saitta, P. Cannazza, S. Donzella, V. De Vitis, M. Signorelli, D. Romano, F. Molinari, D. Fessas
Oil crystallization properties as an index for monitoring early stage curing of oil-based paints: DSC analysis on linseed oil systems
2022 S. Pizzimenti, F. Saitta, M. Signorelli, M.R. Tinè, I. Bonaduce, C. Duce, D. Fessas
Thermodynamic insights on the effects of low-molecular-weight heparins on antithrombin III
2022 F. Saitta, J. Masuri, M. Signorelli, S. Bertini, A. Bisio, D. Fessas
Calorimetric and thermodynamic analysis of an enantioselective carboxylesterase from Bacillus coagulans : Insights for an industrial scale-up
2022 F. Saitta, P. Cannazza, S. Donzella, V. De Vitis, M. Signorelli, D. Romano, F. Molinari, D. Fessas
Hierarchy of interactions dictating the thermodynamics of cell membrane lipid bilayers: a calorimetric route
2021 F. Saitta, M. Signorelli, D. Fessas
Plant-derived stilbenoids as antimicrobial agents: interaction of resveratrol-derived monomers and dimers with model cell membranes
2021 F. Saitta, M. Signorelli, S. Mazzini, S.M.D. Dallavalle, A. Pinto, D. Fessas
Grapevine stilbenoids as antimicrobial agents: thermodynamic determinants dictating stilbenoid-membrane interaction
2021 F. Saitta, M. Signorelli, S. Mazzini, S. Dallavalle, A. Pinto, D. Fessas
Grapevine stilbenoids as natural food preservatives : calorimetric and spectroscopic insights into the interaction with model cell membranes
2021 F. Saitta, S. Mazzini, L. Mattio, M. Signorelli, S. Dallavalle, A. Pinto, D. Fessas
Peptide-lipid membrane interaction: influence of free fatty acids-deriving alterations in host membrane’s thermodynamic stability
2021 F. Saitta, P. Motta, A.G. Barbiroli, M. Signorelli, C. La Rosa, A. Janaszewska, B. Klajnert-Maculewicz, D. Fessas
Influence of Free Fatty Acids on Lipid Membrane-Nisin Interaction
2020 F. Saitta, P. Motta, A. Barbiroli, M. Signorelli, C. La Rosa, A. Janaszewska, B. Klajnert-Maculewicz, D. Fessas
DSC on ovalbumin-hematite “tempera” paints: the role of water and pigment on protein stability
2020 F. Saitta, M. Signorelli, E. Bramanti, S. Pizzimenti, C. Pelosi, C. Duce, D. Fessas, I. Bonaduce, M.R. Tine
Hierarchy of interactions dictating the thermodynamics of real cell membranes: Following the insulin secretory granules paradigm up to fifteen-components vesicles
2020 F. Saitta, M. Signorelli, D. Fessas
ISG-like membrane thermodynamics: a stepwise calorimetric investigation
2019 F. Saitta, M. Signorelli, D. Fessas
The DSC monitoring of oil melting to follow the oil curing
2019 S. Pizzimenti, C. Duce, M.R. Tinè, I. Bonaduce, F. Saitta, M. Signorelli, D. Fessas
Calorimetric Investigation on the Influence of Free Fatty Acids on the Stability of Insulin Secretory Granule Model Membranes
2019 F. Saitta, M. Signorelli, D. Fessas