MOTTA, PAOLO
MOTTA, PAOLO
Dipartimento di Scienze per gli Alimenti, la Nutrizione e l'Ambiente
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
Inherent biophysical properties modulate the toxicity of soluble amyloidogenic light chains
2020 M. Maritan, M. Romeo, L. Oberti, P. Sormanni, M. Tasaki, R. Russo, A. Ambrosetti, P. Motta, P. Rognoni, G. Mazzini, A. Barbiroli, G. Palladini, M. Vendruscolo, L. Diomede, M. Bolognesi, G. Merlini, F. Lavatelli, S. Ricagno
Conjugates of bacterial cellulose nanocrystals and sakacin-A in an Anti-Listeria food packaging material
2019 M. Rollini, A. Musatti, C. Mapelli, P. Motta, S. Farris, D. Romano, R. Gavara, P. Hernandez, L. Higueras, D. Bussini, D. Cavicchioli, D. Bertoni
From Cheese Whey Permeate To An Anti-Listeria Food Packaging Device: Bacterial Cellulose Nanocrystals/Sakacin-A Conjugates (Nanosak)
2019 A. Barbiroli, D. Bussini, S. De Benedetti, V. De Vitis, S. Farris, R. Gavara, P. Hernandez Munoz, L. Higueras, C. Mapelli, P. Motta, A. Musatti, D. Romano, C. Rovera, M. Rollini
Insights on the mechanism of action of class IIa bacteriocins
2019 P. Motta, P. D’Incecco, F. Saitta, D. Fessas, S. Pellegrino, M. Rollini, A. Musatti, C. Mapelli, A. Barbiroli