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Proteins|August 22, 2014
Rubredoxin refolding on nanostructured hydrophobic surfaces: evidence for a new type of biomimetic chaperonesMatteo Miriani, Stefania Iametti, Donald M Kurtz, et al.
Food Chemistry|April 3, 2018
Affinity and selectivity of plant proteins for red wine components relevant to color and aroma traitsTiziana Mariarita Granato, Pasquale Ferranti, Stefania Iametti, et al.
Molecules (Basel, Switzerland)|July 14, 2023
Oxidases as Oxygen Scavengers in Hypoxic Conditions: A Kinetic ModelPaolo Bazzoli, Stefania Iametti, Dimitrios Fessas, et al.
Food Additives & Contaminants. Part A, Chemistry, Analysis, Control, Exposure & Risk Assessment|May 6, 2021
Monitoring the carryover of egg proteins in pasta making to support allergen risk managementMauro Marengo, Francesco Bonomi, Stefania Iametti, et al.
Biochemistry|November 7, 2008
Studies on the mechanism of catalysis of iron-sulfur cluster transfer from IscU[2Fe2S] by HscA/HscB chaperonesFrancesco Bonomi, Stefania Iametti, Anna Morleo, et al.
Biochemistry|October 8, 2011
Facilitated transfer of IscU-[2Fe2S] clusters by chaperone-mediated ligand exchangeFrancesco Bonomi, Stefania Iametti, Anna Morleo, et al.
Proteins|December 17, 2013
Unfolding of beta-lactoglobulin on the surface of polystyrene nanoparticles: experimental and computational approachesMatteo Miriani, Ivano Eberini, Stefania Iametti, et al.
Food Research International (Ottawa, Ont.)|March 20, 2019
Topological features of the intermolecular contacts in gluten-forming proteins: Exploring a novel methodological approach based on gold nanoparticlesMauro Marengo, Gianfranco Mamone, Pasquale Ferranti, 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.
European Journal of Biochemistry|March 5, 2002
Proteolysis of bovine beta-lactoglobulin during thermal treatment in subdenaturing conditions highlights some structural features of the temperature-modified protein and yields fragments with low immunoreactivityStefania Iametti, Patrizia Rasmussen, Hanne Frøkiaer, et al.
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