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Foods (Basel, Switzerland)|February 10, 2024
Effect of Combined High-Pressure Homogenization and Biotechnological Processes on Chitin, Protein, and Antioxidant Activity of Cricket Powder-Based IngredientsSamantha Rossi, Davide Gottardi, Alberto Barbiroli, et al.
Scientific Reports|December 8, 2020
From cheese whey permeate to Sakacin-A/bacterial cellulose nanocrystal conjugates for antimicrobial food packaging applications: a circular economy case studyManuela Rollini, Alida Musatti, Daniele Cavicchioli, et al.
The Journal of Biological Chemistry|April 23, 2004
Unfolding intermediate in the peroxisomal flavoprotein D-amino acid oxidaseLaura Caldinelli, Stefania Iametti, Alberto Barbiroli, et al.
International Journal of Biological Macromolecules|February 19, 2020
Diverse effects of aqueous polar co-solvents on Candida antarctica lipase BMarco Mangiagalli, Henrique Carvalho, Antonino Natalello, et al.
Scientific Reports|December 3, 2017
Concurrent structural and biophysical traits link with immunoglobulin light chains amyloid propensityLuca Oberti, Paola Rognoni, Alberto Barbiroli, et al.
Journal of Biochemistry|March 15, 2011
The effects of an ideal beta-turn on beta-2 microglobulin fold stabilityMatteo Colombo, Stefano Ricagno, Alberto Barbiroli, et al.
Protein Science : a Publication of the Protein Society|May 27, 2024
Site-directed mutagenesis reveals the interplay between stability, structure, and enzymatic activity in RidA from Capra hircusGiulia Rizzi, Stefania Digiovanni, Genny Degani, et al.
Molecules (Basel, Switzerland)|January 11, 2018
Bacterial Production, Characterization and Protein Modeling of a Novel Monofuctional Isoform of FAD Synthase in Humans: An Emergency Protein?Piero Leone, Michele Galluccio, Alberto Barbiroli, et al.
The FEBS Journal|May 5, 2020
The co-existence of cold activity and thermal stability in an Antarctic GH42 β-galactosidase relies on its hexameric quaternary arrangementMarco Mangiagalli, Michela Lapi, Serena Maione, et al.
Foods (Basel, Switzerland)|January 21, 2023
Fine Cocoa Fermentation with Selected Lactic Acid Bacteria: Fermentation Performance and Impact on Chocolate Composition and Sensory PropertiesDea Korcari, Alberto Fanton, Giovanni Ricci, et al.
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