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International Journal of Molecular Sciences|March 23, 2018
Imine Deaminase Activity and Conformational Stability of UK114, the Mammalian Member of the Rid Protein Family Active in Amino Acid MetabolismGenny Degani, Alberto Barbiroli, Luca Regazzoni, et al.
Biochimica Et Biophysica Acta|April 18, 2016
Structural changes in emulsion-bound bovine beta-lactoglobulin affect its proteolysis and immunoreactivityMauro Marengo, Matteo Miriani, Pasquale Ferranti, et al.
Scientific Reports|October 1, 2015
A covalent homodimer probing early oligomers along amyloid aggregationLevon Halabelian, Annalisa Relini, Alberto Barbiroli, et al.
Journal of Agricultural and Food Chemistry|August 9, 2011
Biochemical and functional characterization of an albumin protein belonging to the hemopexin superfamily from Lens culinaris seedsAlessio Scarafoni, Elisa Gualtieri, Alberto Barbiroli, et al.
Biochemical and Biophysical Research Communications|January 24, 2012
Structures of the lamin A/C R335W and E347K mutants: implications for dilated cardiolaminopathiesMichela Bollati, Alberto Barbiroli, Valentina Favalli, et al.
The FEBS Journal|October 15, 2016
A bacterial acyl aminoacyl peptidase couples flexibility and stability as a result of cold adaptationStefania Brocca, Cristian Ferrari, Alberto Barbiroli, et al.
Biochemical and Biophysical Research Communications|March 2, 2021
Morpholino-based peptide oligomers: Synthesis and DNA binding propertiesAlessandro Contini, Emanuela Erba, Valeria Bondavalli, et al.
Scientific Reports|September 17, 2016
Molecular basis of a novel renal amyloidosis due to N184K gelsolin variantFrancesco Bonì, Mario Milani, Riccardo Porcari, et al.
Chemistry (Weinheim an Der Bergstrasse, Germany)|April 17, 2024
Fagopyrins from Buckwheat Flowers: Structural and Stereochemical Characterization Through Combined NMR/CD Spectroscopy and Theoretical CalculationsValerio Galbusera, Benedetta Lattuada, Andrea Pinto, et al.
Foods (Basel, Switzerland)|December 23, 2022
Pasta from Red Lentils (<i>Lens culinaris</i>): The Effect of Pasta-Making Process on Starch and Protein Features, and Cooking BehaviorAndrea Bresciani, Daniela Erba, Maria Cristina Casiraghi, et al.
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