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Journal of Agricultural and Food Chemistry|December 21, 2006
Properties of the protein and carbohydrate fractions in immature wheat kernelsStefania Iametti, Francesco Bonomi, Maria Ambrogina Pagani, et al.Molecular Nutrition & Food Research|September 29, 2011
Recognition and uptake of free and nanoparticle-bound betalactoglobulin--a food allergen--by human monocytesMauro Marengo, Francesco Bonomi, Stefania Iametti, et al.Amino Acids|May 27, 2011
Electrostatics of folded and unfolded bovine β-lactoglobulinIvano Eberini, Cristina Sensi, Alberto Barbiroli, 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.International Journal of Molecular Sciences|August 14, 2025
Setting Up a "Green" Extraction Protocol for Bioactive Compounds in Buckwheat HuskAnna R Speranza, Francesca G Ghidotti, Alberto Barbiroli, et al.International Journal of Biological Macromolecules|July 28, 2019
The hidden side of the human FAD synthase 2Piero Leone, Michele Galluccio, Carmen Brizio, 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.The Protein Journal|May 25, 2006
Structural features of transiently modified beta-lactoglobulin relevant to the stable binding of large hydrophobic moleculesEvgenia Lozinsky, Stefania Iametti, Alberto Barbiroli, et al.Biological Chemistry|December 13, 2003
Molecular recognition between Azotobacter vinelandii rhodanese and a sulfur acceptor proteinAngelo Cereda, Fabio Forlani, Stefania Iametti, et al.Food Chemistry|March 6, 2018
Structural consequences of the interaction of puroindolines with gluten proteinsEnoch T Quayson, Alessandra Marti, Craig F Morris, et al.Pageof 10