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Biochemistry|July 10, 2010
Iron-nucleated folding of a metalloprotein in high urea: resolution of metal binding and protein folding eventsAnna Morleo, Francesco Bonomi, Stefania Iametti, et al.Colloids and Surfaces. B, Biointerfaces|January 10, 2012
Structural changes of soy proteins at the oil-water interface studied by fluorescence spectroscopyManeephan Keerati-u-rai, Matteo Miriani, Stefania Iametti, et al.FEMS Microbiology Letters|July 7, 2012
Purified sakacin A shows a dual mechanism of action against Listeria spp: proton motive force dissipation and cell wall breakdownValentina Trinetta, Anna Morleo, Fabio Sessa, et al.Journal of Agricultural and Food Chemistry|October 30, 2010
Molecular basis of the interaction between proteins of plant origin and proanthocyanidins in a model wine systemTiziana Mariarita Granato, Federico Piano, Antonella Nasi, et al.Biochemistry|March 31, 2017
Iron Binding Properties of Recombinant Class A Protein Disulfide Isomerase from Arabidopsis thalianaWilliam Remelli, Stefano Santabarbara, Donatella Carbonera, et al.The Journal of Dairy Research|April 5, 2013
Binding of curcumin to milk proteins increases after static high pressure treatment of skim milkSaeed Rahimi Yazdi, Francesco Bonomi, Stefania Iametti, et al.Journal of Scleroderma and Related Disorders|September 26, 2025
Pain and fatigue in systemic sclerosis: Practical strategies for non-pharmacological managementFrancesco Bonomi, Khadija El Aoufy, Silvia Bellando Randone, et al.Food Chemistry|May 29, 2017
Stabilization of beta-lactoglobulin by polyols and sugars against temperature-induced denaturation involves diverse and specific structural regions of the proteinAlberto Barbiroli, Mauro Marengo, Dimitrios Fessas, et al.Journal of Biological Inorganic Chemistry : JBIC : a Publication of the Society of Biological Inorganic Chemistry|February 11, 2004
Contribution of the [FeII(SCys)4] site to the thermostability of rubredoxinsFrancesco Bonomi, Marly K Eidsness, Stefania Iametti, et al.Carbohydrate Polymers|February 13, 2013
Process conditions affect starch structure and its interactions with proteins in rice pastaAlberto Barbiroli, Francesco Bonomi, Maria Cristina Casiraghi, et al.Pageof 10