Showing results (1-10 of 31) with videos related to

Sort By:
Pageof 4
Biochemistry and Molecular Biology Education : a Bimonthly Publication of the International Union of Biochemistry and Molecular Biology|April 16, 2019
Greetings from foodland: Teaching biochemistry to BS students in food-related courses in ItalyStefania Iametti, Alberto Barbiroli, Mauro Marengo, et al.
Biotechnology and Applied Biochemistry|May 7, 2019
Effects of starch addition on the activity and specificity of food-grade lipasesAristodemo Carpen, Francesco Bonomi, Stefania Iametti, 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.
Molecules (Basel, Switzerland)|May 14, 2022
Quantification of Protein "Biomarkers" in Wheat-Based Food Systems: Dealing with Process-Related IssuesMauro Marengo, Aristodemo Carpen, Gianfranco Mamone, et al.
IUBMB Life|April 27, 2022
Towards a metabolomic approach to investigate iron-sulfur cluster biogenesisMauro Marengo, Alex Fissore, Simonetta Oliaro-Bosso, et al.
Methods in Molecular Biology (Clifton, N.J.)|July 22, 2021
Enzymatic and Chemical In Vitro Reconstitution of Iron-Sulfur Cluster ProteinsMauro Marengo, Rita Puglisi, Simonetta Oliaro-Bosso, 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.
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.
Food Research International (Ottawa, Ont.)|December 3, 2017
Understanding the influence of buckwheat bran on wheat dough baking performance: Mechanistic insights from molecular and material science approachesMiriam Zanoletti, Alessandra Marti, Mauro Marengo, et al.
Journal of Food Science and Technology|October 5, 2017
Physicochemical properties of sorghum flour are selectively modified by combined germination-fermentationAbd Elmoneim O Elkhalifa, Rita Bernhardt, Gaetano Cardone, et al.
Pageof 4