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Analytical and Bioanalytical Chemistry|February 4, 2026
SPME-based investigation of thapsigargin-induced alterations in the volatilome of human melanoma cellsElisabetta Santarelli, Matteo Delli Carri, Maria Rosaria Miranda, et al.
Molecules (Basel, Switzerland)|April 20, 2017
Bioavailable Citrus sinensis Extract: Polyphenolic Composition and Biological ActivityGiacomo Pepe, Francesco Pagano, Simona Adesso, et al.
Antioxidants (Basel, Switzerland)|March 29, 2023
Potential Role of Natural Antioxidant Products in Oncological DiseasesPasquale Marino, Giacomo Pepe, Manuela Giovanna Basilicata, et al.
Amino Acids|July 6, 2018
Investigation on side-product formation during the synthesis of a lactoferrin-derived lactam-bridged cyclic peptideMaria Carmina Scala, Antonia Spensiero, Giacomo Pepe, et al.
Scientific Reports|August 12, 2025
Protein hydrolysates derived from residual after polysaccharide extraction of Chlorella vulgaris biomass improves yield and quality of baby leaf lettuceAnnamaria Di Serio, Giovanna Aquino, Francesco Del Prete, et al.
Frontiers in Chemistry|August 29, 2019
An Efficient Approach to Aromatic Aminomethylation Using Dichloromethane as Methylene SourceCarmine Ostacolo, Veronica Di Sarno, Simona Musella, et al.
Molecules (Basel, Switzerland)|May 13, 2018
Fast Profiling of Natural Pigments in Different <i>Spirulina (Arthrospira platensis)</i> Dietary Supplements by DI-FT-ICR and Evaluation of their Antioxidant Potential by Pre-Column DPPH-UHPLC AssayEduardo Sommella, Giulio Maria Conte, Emanuela Salviati, et al.
Pharmaceuticals (Basel, Switzerland)|September 3, 2020
<i>Ganoderma lucidum</i> Ethanol Extracts Enhance Re-Epithelialization and Prevent Keratinocytes from Free-Radical InjuryMario Abate, Giacomo Pepe, Rosario Randino, et al.
Food Chemistry|August 24, 2014
Evaluation of anti-inflammatory activity and fast UHPLC-DAD-IT-TOF profiling of polyphenolic compounds extracted from green lettuce (Lactuca sativa L.; var. Maravilla de Verano)Giacomo Pepe, Eduardo Sommella, Michele Manfra, et al.
International Journal of Molecular Sciences|July 6, 2018
Antioxidant Properties of Buffalo-Milk Dairy Products: A β-Lg Peptide Released after Gastrointestinal Digestion of Buffalo Ricotta Cheese Reduces Oxidative Stress in Intestinal Epithelial CellsManuela Giovanna Basilicata, Giacomo Pepe, Simona Adesso, et al.
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