Zobrazeno 1 - 10
of 18
pro vyhledávání: '"Lorenzo Pallante"'
Autor:
Lampros Androutsos, Lorenzo Pallante, Agorakis Bompotas, Filip Stojceski, Gianvito Grasso, Dario Piga, Giacomo Di Benedetto, Christos Alexakos, Athanasios Kalogeras, Konstantinos Theofilatos, Marco A. Deriu, Seferina Mavroudi
Publikováno v:
npj Science of Food, Vol 8, Iss 1, Pp 1-10 (2024)
Abstract Taste perception plays a pivotal role in guiding nutrient intake and aiding in the avoidance of potentially harmful substances through five basic tastes - sweet, bitter, umami, salty, and sour. Taste perception originates from molecular inte
Externí odkaz:
https://doaj.org/article/86b8aad8b5d545c9bad7bc499f03d2a0
Autor:
Lorenzo Pallante, Marco Cannariato, Lampros Androutsos, Eric A. Zizzi, Agorakis Bompotas, Xhesika Hada, Gianvito Grasso, Athanasios Kalogeras, Seferina Mavroudi, Giacomo Di Benedetto, Konstantinos Theofilatos, Marco A. Deriu
Publikováno v:
Scientific Reports, Vol 14, Iss 1, Pp 1-14 (2024)
Abstract Protein residues within binding pockets play a critical role in determining the range of ligands that can interact with a protein, influencing its structure and function. Identifying structural similarities in proteins offers valuable insigh
Externí odkaz:
https://doaj.org/article/9bcb672a130244278c5117153c2e7889
Autor:
Lorenzo Pallante, Marco Cannariato, Fosca Vezzulli, Marta Malavolta, Milena Lambri, Marco A. Deriu
Publikováno v:
Chemical Engineering Transactions, Vol 102 (2023)
Nature has developed fascinating mechanisms for selecting and monitoring nutrients through refined systems for food intake and uptake. One of the most important is the sense of taste. Taste is an emergent property involving a complex network of multi
Externí odkaz:
https://doaj.org/article/aee49f48952d4caaba73151ccfdd377a
Autor:
Lorenzo Pallante, Aigli Korfiati, Lampros Androutsos, Filip Stojceski, Agorakis Bompotas, Ioannis Giannikos, Christos Raftopoulos, Marta Malavolta, Gianvito Grasso, Seferina Mavroudi, Athanasios Kalogeras, Vanessa Martos, Daria Amoroso, Dario Piga, Konstantinos Theofilatos, Marco A. Deriu
Publikováno v:
Scientific Reports, Vol 12, Iss 1, Pp 1-11 (2022)
Abstract The umami taste is one of the five basic taste modalities normally linked to the protein content in food. The implementation of fast and cost-effective tools for the prediction of the umami taste of a molecule remains extremely interesting t
Externí odkaz:
https://doaj.org/article/4eb95d9993344c118beda53596480a81
Autor:
Gabriele Maroni, Lorenzo Pallante, Giacomo Di Benedetto, Marco A. Deriu, Dario Piga, Gianvito Grasso
Publikováno v:
Current Research in Food Science, Vol 5, Iss , Pp 2270-2280 (2022)
Perception of taste is an emergent phenomenon arising from complex molecular interactions between chemical compounds and specific taste receptors. Among all the taste perceptions, the dichotomy of sweet and bitter tastes has been the subject of sever
Externí odkaz:
https://doaj.org/article/a176b9e175244ed1aae87524eba78ace
Publikováno v:
ACS Omega, Vol 5, Iss 6, Pp 2978-2986 (2020)
Externí odkaz:
https://doaj.org/article/a066446ea80a47a9924b4e081f6d25f8
Autor:
Lorenzo Pallante, Antonio Rocca, Greta Klejborowska, Adam Huczynski, Gianvito Grasso, Jack A. Tuszynski, Marco A. Deriu
Publikováno v:
Frontiers in Chemistry, Vol 8 (2020)
The cardinal role of microtubules in cell mitosis makes them interesting drug targets for many pharmacological treatments, including those against cancer. Moreover, different expression patterns between cell types for several tubulin isotypes represe
Externí odkaz:
https://doaj.org/article/6cf920c8ef3c4faabe18c893b04e581e
Autor:
Stefano Muscat, Lorenzo Pallante, Filip Stojceski, Andrea Danani, Gianvito Grasso, Marco Agostino Deriu
Publikováno v:
International Journal of Molecular Sciences, Vol 21, Iss 6, p 2017 (2020)
The pursuit for effective strategies inhibiting the amyloidogenic process in neurodegenerative disorders, such as Alzheimer’s disease (AD), remains one of the main unsolved issues, and only a few drugs have demonstrated to delay the degeneration of
Externí odkaz:
https://doaj.org/article/88587c071cd941169d16b8a65a5cc25e
Autor:
Marta Malavolta, Aigli Korfiati, Seferina Mavroudi, Bojan Mavkov, Dario Piga, Giacomo Di Benedetto, Konstantinos Theofilatos, Marco Agostino Deriu, V. Martos, Christos Alexakos, Lorenzo Pallante, Athanasios Kalogeras, Daria Amoroso, Gianvito Grasso
Publikováno v:
Digibug. Repositorio Institucional de la Universidad de Granada
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The present review has been developed as part of the VIRTUOUS project, funded by the European Union's Horizon 2020 research and innovation program under the Marie Sklodowska-Curie-RISE Grant Agreement No 872181 (https://www.virtuoush2020.com/).
Autor:
Marta Malavolta, Lorenzo Pallante, Bojan Mavkov, Filip Stojceski, Gianvito Grasso, Aigli Korfiati, Seferina Mavroudi, Athanasios Kalogeras, Christos Alexakos, Vanessa Martos, Daria Amoroso, Giacomo Di Benedetto, Dario Piga, Konstantinos Theofilatos, Marco Agostino Deriu
Publikováno v:
Digibug. Repositorio Institucional de la Universidad de Granada
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Taste is a sensory modality crucial for nutrition and survival, since it allows the discrimination between healthy foods and toxic substances thanks to five tastes, i.e., sweet, bitter, umami, salty, and sour, associated with distinct nutritional or