Jove
Visualize
Contact Us
JoVE
x logofacebook logolinkedin logoyoutube logo
ABOUT JoVE
OverviewLeadershipBlogJoVE Help Center
AUTHORS
Publishing ProcessEditorial BoardScope & PoliciesPeer ReviewFAQSubmit
LIBRARIANS
TestimonialsSubscriptionsAccessResourcesLibrary Advisory BoardFAQ
RESEARCH
JoVE JournalMethods CollectionsJoVE Encyclopedia of ExperimentsArchive
EDUCATION
JoVE CoreJoVE BusinessJoVE Science EducationJoVE Lab ManualFaculty Resource CenterFaculty Site
Terms & Conditions of Use
Privacy Policy
Policies

Filters

Stefano Sforza

Showing results (21-30 of 148) with videos related to

Pageof 15
Sort By:
Chirality|October 15, 2008
Highly selective single nucleotide polymorphism recognition by a chiral (5S) PNA beaconFilbert Totsingan, Tullia Tedeschi, Stefano Sforza, et al.
Food Chemistry|April 9, 2022
Structural and chemical changes induced by temperature and pH hinder the digestibility of whey proteinsFrancesca Accardo, Giulia Leni, Tullia Tedeschi, et al.
Food Research International (Ottawa, Ont.)|August 23, 2018
Tracking celiac disease-triggering peptides and whole wheat flour quality as function of germination kineticsFatma Boukid, Barbara Prandi, Elena Vittadini, et al.
Food Research International (Ottawa, Ont.)|May 31, 2023
Evaluation of in vitro whey protein digestibility in a protein-catechins model system mimicking milk chocolate: Interaction with flavonoids does not hinder protein bioaccessibilityFrancesca Accardo, Barbara Prandi, Francesca Terenziani, et al.
Foods (Basel, Switzerland)|March 29, 2020
Degree of Hydrolysis Affects the Techno-Functional Properties of Lesser Mealworm Protein HydrolysatesGiulia Leni, Lise Soetemans, Augusta Caligiani, et al.
Food Chemistry|June 11, 2016
Influence of fermentation level and geographical origin on cocoa bean oligopeptide patternAugusta Caligiani, Angela Marseglia, Barbara Prandi, et al.
Biochimica Et Biophysica Acta|August 19, 2015
Peroxidase induced oligo-tyrosine cross-links during polymerization of α-lactalbuminSurender Kumar Dhayal, Stefano Sforza, Peter A Wierenga, et al.
Molecules (Basel, Switzerland)|March 18, 2020
Thermally-Induced Lactosylation of Whey Proteins: Identification and Synthesis of Lactosylated β-lactoglobulin EpitopeAlessandra Gasparini, Sofie Buhler, Andrea Faccini, et al.
Journal of the American Society for Mass Spectrometry|February 15, 2003
ESI-mass spectrometry analysis of unsubstituted and disubstituted beta-cyclodextrins: fragmentation mode and identification of the AB, AC, AD regioisomersStefano Sforza, Gianni Galaverna, Roberto Corradini, et al.
Chirality|July 12, 2002
Role of chirality and optical purity in nucleic acid recognition by PNA and PNA analogsStefano Sforza, Gianni Galaverna, Arnaldo Dossena, et al.
Pageof 15

Showing results (21-30 of 148) with videos related to

Sort By:
Pageof 15
Chirality|October 15, 2008
Highly selective single nucleotide polymorphism recognition by a chiral (5S) PNA beaconFilbert Totsingan, Tullia Tedeschi, Stefano Sforza, et al.
Food Chemistry|April 9, 2022
Structural and chemical changes induced by temperature and pH hinder the digestibility of whey proteinsFrancesca Accardo, Giulia Leni, Tullia Tedeschi, et al.
Food Research International (Ottawa, Ont.)|August 23, 2018
Tracking celiac disease-triggering peptides and whole wheat flour quality as function of germination kineticsFatma Boukid, Barbara Prandi, Elena Vittadini, et al.
Food Research International (Ottawa, Ont.)|May 31, 2023
Evaluation of in vitro whey protein digestibility in a protein-catechins model system mimicking milk chocolate: Interaction with flavonoids does not hinder protein bioaccessibilityFrancesca Accardo, Barbara Prandi, Francesca Terenziani, et al.
Foods (Basel, Switzerland)|March 29, 2020
Degree of Hydrolysis Affects the Techno-Functional Properties of Lesser Mealworm Protein HydrolysatesGiulia Leni, Lise Soetemans, Augusta Caligiani, et al.
Food Chemistry|June 11, 2016
Influence of fermentation level and geographical origin on cocoa bean oligopeptide patternAugusta Caligiani, Angela Marseglia, Barbara Prandi, et al.
Biochimica Et Biophysica Acta|August 19, 2015
Peroxidase induced oligo-tyrosine cross-links during polymerization of α-lactalbuminSurender Kumar Dhayal, Stefano Sforza, Peter A Wierenga, et al.
Molecules (Basel, Switzerland)|March 18, 2020
Thermally-Induced Lactosylation of Whey Proteins: Identification and Synthesis of Lactosylated β-lactoglobulin EpitopeAlessandra Gasparini, Sofie Buhler, Andrea Faccini, et al.
Journal of the American Society for Mass Spectrometry|February 15, 2003
ESI-mass spectrometry analysis of unsubstituted and disubstituted beta-cyclodextrins: fragmentation mode and identification of the AB, AC, AD regioisomersStefano Sforza, Gianni Galaverna, Roberto Corradini, et al.
Chirality|July 12, 2002
Role of chirality and optical purity in nucleic acid recognition by PNA and PNA analogsStefano Sforza, Gianni Galaverna, Arnaldo Dossena, et al.
Pageof 15