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Journal of Chromatographic Science|September 8, 2010
Quantification of underivatized fatty acids from vegetable oils by HPLC with UV detectionV Guarrasi, M R Mangione, V Sanfratello, et al.Biophysical Chemistry|July 2, 2003
Thermoreversible gelation of kappa-carrageenan: relation between conformational transition and aggregationM R Mangione, D Giacomazza, D Bulone, et al.Biophysical Chemistry|December 25, 2004
K(+) and Na(+) effects on the gelation properties of kappa-CarrageenanM R Mangione, D Giacomazza, D Bulone, et al.Biophysical Chemistry|May 22, 2007
Relation between structural and release properties in a polysaccharide gel systemM R Mangione, D Giacomazza, G Cavallaro, et al.Journal of Physics. Condensed Matter : an Institute of Physics Journal|May 19, 2012
Entrapment of Aβ(1-40) peptide in unstructured aggregatesC Corsale, R Carrotta, M R Mangione, et al.Biophysical Chemistry|October 3, 2017
Bioactive compounds from extra virgin olive oils: Correlation between phenolic content and oxidative stress cell protectionG Presti, V Guarrasi, E Gulotta, et al.Pageof 1