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Food Research International (Ottawa, Ont.)
|
June 1, 2024
Gallic acid improves color quality and stability of red wine via physico-chemical interaction and chemical transformation as revealed by thermodynamics, real wine dynamics and benchmark quantum mechanical calculations
Lulu Wu, Yu Zhang, Mario Prejanò, et al.
Molecules (Basel, Switzerland)
|
April 13, 2023
Sulphur- and Selenium-for-Oxygen Replacement as a Strategy to Obtain Dual Type I/Type II Photosensitizers for Photodynamic Therapy
Mario Prejanò, Marta Erminia Alberto, Bruna Clara De Simone, et al.
Chemphyschem : a European Journal of Chemical Physics and Physical Chemistry
|
September 7, 2019
The Catalytic Mechanism of Human Transketolase
Mario Prejanò, Fabiola Estefany Medina, Pedro Alexandrino Fernandes, et al.
ACS Catalysis
|
April 8, 2021
How the Destabilization of a Reaction Intermediate Affects Enzymatic Efficiency: The Case of Human Transketolase
Mario Prejanò, Fabiola E Medina, Maria J Ramos, et al.
Food Chemistry
|
May 24, 2024
Intermolecular interactions between malvidin-3-O-glucoside and caffeic acid: Structural and thermodynamic characterization and its effect on real wine color quality
Lulu Wu, Yu Zhang, Shuyue Fan, et al.
Journal of the American Chemical Society
|
May 9, 2025
C-C Bond Cleavage in the Late-Stage Biosynthesis of Huperzine Alkaloids Occurs via Enzymatic Retro-Aza-Prins Reaction
Stefan E Payer, Mario Prejanò, Philipp Kögl, et al.
Food Chemistry
|
March 3, 2025
Color protection, aroma enhancement and sensory improvement of red wines: Comparison of pre-fermentation additions of cyclodextrins and polysaccharides
Caiyun Liu, Xibu Wei, Zengshuai Zhang, et al.
Food Research International (Ottawa, Ont.)
|
July 2, 2025
Effect of hydroxycinnamic acids on ester-improving and aroma-enhancing of Cabernet Sauvignon red wine and its mechanism
Lulu Wu, Fujing Zheng, Huiying Li, et al.
Chemphyschem : a European Journal of Chemical Physics and Physical Chemistry
|
September 20, 2024
Evaluating Quinolines: Molecular Dynamics Approach to Assess Their Potential as Acetylcholinesterase Inhibitors for Alzheimer's Disease
Mario Prejanò, Isabella Romeo, Luis Felipe Hernández-Ayala, et al.
Antioxidants (Basel, Switzerland)
|
October 27, 2022
Structural Characterization of Peripolin and Study of Antioxidant Activity of HMG Flavonoids from Bergamot Fruit
Lucia Bartella, Fabio Mazzotti, Ines Rosita Talarico, et al.
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of 5
Search research articles
Search
Showing results (31-40 of 46) with videos related to
Sort By:
Page
of 5
Food Research International (Ottawa, Ont.)
|
June 1, 2024
Gallic acid improves color quality and stability of red wine via physico-chemical interaction and chemical transformation as revealed by thermodynamics, real wine dynamics and benchmark quantum mechanical calculations
Lulu Wu, Yu Zhang, Mario Prejanò, et al.
Molecules (Basel, Switzerland)
|
April 13, 2023
Sulphur- and Selenium-for-Oxygen Replacement as a Strategy to Obtain Dual Type I/Type II Photosensitizers for Photodynamic Therapy
Mario Prejanò, Marta Erminia Alberto, Bruna Clara De Simone, et al.
Chemphyschem : a European Journal of Chemical Physics and Physical Chemistry
|
September 7, 2019
The Catalytic Mechanism of Human Transketolase
Mario Prejanò, Fabiola Estefany Medina, Pedro Alexandrino Fernandes, et al.
ACS Catalysis
|
April 8, 2021
How the Destabilization of a Reaction Intermediate Affects Enzymatic Efficiency: The Case of Human Transketolase
Mario Prejanò, Fabiola E Medina, Maria J Ramos, et al.
Food Chemistry
|
May 24, 2024
Intermolecular interactions between malvidin-3-O-glucoside and caffeic acid: Structural and thermodynamic characterization and its effect on real wine color quality
Lulu Wu, Yu Zhang, Shuyue Fan, et al.
Journal of the American Chemical Society
|
May 9, 2025
C-C Bond Cleavage in the Late-Stage Biosynthesis of Huperzine Alkaloids Occurs via Enzymatic Retro-Aza-Prins Reaction
Stefan E Payer, Mario Prejanò, Philipp Kögl, et al.
Food Chemistry
|
March 3, 2025
Color protection, aroma enhancement and sensory improvement of red wines: Comparison of pre-fermentation additions of cyclodextrins and polysaccharides
Caiyun Liu, Xibu Wei, Zengshuai Zhang, et al.
Food Research International (Ottawa, Ont.)
|
July 2, 2025
Effect of hydroxycinnamic acids on ester-improving and aroma-enhancing of Cabernet Sauvignon red wine and its mechanism
Lulu Wu, Fujing Zheng, Huiying Li, et al.
Chemphyschem : a European Journal of Chemical Physics and Physical Chemistry
|
September 20, 2024
Evaluating Quinolines: Molecular Dynamics Approach to Assess Their Potential as Acetylcholinesterase Inhibitors for Alzheimer's Disease
Mario Prejanò, Isabella Romeo, Luis Felipe Hernández-Ayala, et al.
Antioxidants (Basel, Switzerland)
|
October 27, 2022
Structural Characterization of Peripolin and Study of Antioxidant Activity of HMG Flavonoids from Bergamot Fruit
Lucia Bartella, Fabio Mazzotti, Ines Rosita Talarico, et al.
Page
of 5