701 results on '"Sforza, Stefano"'
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152. Determination of the Influence of Substrate Concentration on Enzyme Selectivity Using Whey Protein Isolate and Bacillus licheniformis Protease
153. Enantioselective Separation of Amino Acids and Hydroxy Acids by Ligand Exchange with Copper(II) Complexes in HPLC (Chiral Eluent) and in Fast Sensing Systems
154. Simple and Validated Quantitative 1H NMR Method for the Determination of Methylation, Acetylation, and Feruloylation Degree of Pectin
155. Extraction, identification and semi-quantification of oligopeptides in cocoa beans
156. Composition of pectins from food waste to be used in bulk feed and as feed additives
157. NOSHAN EU-project (Sustainable Production of Functional and Safe Feed from Food Waste): molecular characterization of selected food waste materials
158. Genetic and environmental factors affecting pathogenicity of wheat as related to celiac disease
159. Antimicrobial activity of poultry bone and meat trimmings hydrolyzates in low-sodium turkey food
160. Enzymatic production and degradation of cheese-derived non-proteolytic aminoacyl derivatives
161. A UPLC/ESI–MS method for identifying wool, cashmere and yak fibres
162. The antibrowning agent sulfite inactivatesAgaricus bisporustyrosinase through covalent modification of the copper-B site
163. Microbial origin of non proteolytic aminoacyl derivatives in long ripened cheeses
164. Antioxidant capacity of water soluble extracts from Parmigiano-Reggiano cheese
165. Identification and quantification of different species in animal fibres by LC/ESI‐MS analysis of keratin‐derived proteolytic peptides
166. Analysis of phytosteryl and phytostanyl fatty acid esters in enriched dairy foods: a combination of acid digestion, lipid extraction, and on-line LC-GC
167. PNA–NLS conjugates as single-molecular activators of target sites in double-stranded DNA for site-selective scission
168. Pectic oligosaccharides from agricultural by-products: production, characterization and health benefits.
169. Effect of Extraction Conditions on the Saccharide (Neutral and Acidic) Composition of the Crude Pectic Extract from Various Agro-Industrial Residues.
170. Simulated gastrointestinal digestion of Pru ar 3 apricot allergen: Assessment of allergen resistance and characterization of the peptides by ultra-performance liquid chromatography/electrospray ionisation mass spectrometry
171. A Fmoc-based submonomeric strategy for the solid phase synthesis of optically pure chiral PNAs
172. Growth promotion of Bifidobacterium and Lactobacillus species by proteinaceous hydrolysates derived from poultry processing leftovers
173. Use of Peptide Nucleic Acids (PNAs) for Genotyping by Solution and Surface Methods.
174. Chiral PNAs with Constrained Open-Chain Backbones.
175. Composition of peptide mixtures derived from simulated gastrointestinal digestion of prolamins from different wheat varieties
176. LC/ESI-MS/MS analysis outlines the different fumonisin patterns produced byF. verticillioidesin culture media and in maize kernels
177. Tolerability of a Fully Maturated Cheese in Cow’s Milk Allergic Children: Biochemical, Immunochemical, and Clinical Aspects
178. Cellular Uptakes, Biostabilities and Anti-miR-210 Activities of Chiral Arginine-PNAs in Leukaemic K562 Cells
179. Isoform identification, recombinant production and characterization of the allergen lipid transfer protein 1 from pear (Pyr c 3)
180. Assessing allergenicity of different tomato ecotypes by using pooled sera of allergic subjects: identification of the main allergens
181. Vaccination of Lactating Dairy Cows for the Prevention of Aflatoxin B1 Carry Over in Milk
182. Modulation of the Biological Activity of microRNA‐210 with Peptide Nucleic Acids (PNAs)
183. Peptide Nucleic Acids with a Structurally Biased Backbone. Updated Review and Emerging Challenges
184. ChemInform Abstract: Food Analysis and Food Authentication by Peptide Nucleic Acid (PNA)-Based Technologies
185. A PNA microarray for tomato genotyping
186. Real time RNA transcription monitoring by Thiazole Orange (TO)-conjugated Peptide Nucleic Acid (PNA) probes: norovirus detection
187. Food analysis and food authentication by peptide nucleic acid (PNA)-based technologies
188. DNA and RNA binding properties of an arginine-based ‘Extended Chiral Box’ Peptide Nucleic Acid
189. PROSPARE: an European project for the valorization of the leftovers of poultry industry
190. Functional properties of protein hydrolizate (FAP) from poultry by-products
191. Patterning of Peptide Nucleic Acids Using Reactive Microcontact Printing
192. A Peptide Nucleic Acid Embedding a Pseudopeptide Nuclear Localization Sequence in the Backbone Behaves as a Peptide Mimic
193. Angiotensin-converting enzyme inhibitory activity of water-soluble extracts of Asiago d'allevo cheese
194. Affinity and selectivity of C2- and C5-substituted “chiral-box” PNA in solution and on microarrays
195. A multiresidual method for the simultaneous determination of the main glycoalkaloids and flavonoids in fresh and processed tomato (Solanum lycopersicum L.) by LC-DAD-MS/MS
196. SSB‐Assisted Duplex Invasion of Preorganized PNA into Double‐Stranded DNA
197. Accumulation of non-proteolytic aminoacyl derivatives in Parmigiano-Reggiano cheese during ripening
198. Free and bound fumonisins in gluten-free food products
199. Unambiguous characterization and tissue localization of Pru P 3 peach allergen by electrospray mass spectrometry and MALDI imaging
200. Arginine-based PNA microarrays for APOE genotyping
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