Zobrazeno 1 - 10
of 109
pro vyhledávání: '"Luigi Servillo"'
Autor:
Domenico Cautela, Maria Luisa Balestrieri, Sara Savini, Anna Sannino, Giovanna Ferrari, Luigi Servillo, Luigi De Masi, Annalisa Pastore, Domenico Castaldo
Publikováno v:
Molecules, Vol 25, Iss 1, p 113 (2019)
“Neapolitan limmo” is an ancient and rare sweet Mediterranean lime, now almost extinct but used until a few decades ago for the production of a fragrant liqueur called the “four citrus fruits”. The objective of this work was to compare, throu
Externí odkaz:
https://doaj.org/article/50a78b5456bd4159a3fa877ba7cc08cc
Publikováno v:
Biomolecules, Vol 9, Iss 3, p 117 (2019)
In a previous work, we in silico annotated protein sequences of Citrus genus plants as putative tryptophan decarboxylase (pTDC). Here, we investigated the structural properties of Citrus pTDCs by using the TDC sequence of Catharanthus roseus as an ex
Externí odkaz:
https://doaj.org/article/43da1beb48cf496e90a79883ba12dbce
Autor:
Domenico Castaldo, Maria Luisa Balestrieri, Domenico Cautela, Nunzia D'Onofrio, Rosario Casale, Alfonso Giovane, Luigi Servillo
Publikováno v:
International Journal of Molecular Sciences, Vol 14, Iss 10, Pp 20131-20138 (2013)
NG,NG-dimethyl-L-arginine (ADMA) and NG-methyl-L-arginine (NMMA) are endogenous inhibitors of nitric oxide synthase (NOS). In contrast, NG,N'G-dimethyl-L-arginine (SDMA) possesses only a weak inhibitory potency towards neuronal NOS and it is known to
Externí odkaz:
https://doaj.org/article/438e22ed85f94d5ca6a9f0d9c40d688e
Autor:
Maria Luisa Balestrieri, Domenico Castaldo, Ciro Balestrieri, Lucio Quagliuolo, Alfonso Giovane, Luigi Servillo
Publikováno v:
Journal of Lipid Research, Vol 44, Iss 2, Pp 380-387 (2003)
PAF-dependent transacetylase (TA) modifies the functions of platelet-activating factor (PAF), a potent inflammatory lipid, either by transferring the acetyl group from PAF to lysophospholipids (TAL activity), or to sphingosine (TAS activity) or by hy
Externí odkaz:
https://doaj.org/article/ac961e7bf01445a6913aca49d4fe05d9
Publikováno v:
Molecules, Vol 22, Iss 2, p 272 (2017)
Plant tryptophan decarboxylase (TDC) converts tryptophan into tryptamine, precursor of indolealkylamine alkaloids. The recent finding of tryptamine metabolites in Citrus plants leads to hypothesize the existence of TDC activity in this genus. Here, w
Externí odkaz:
https://doaj.org/article/dfa0e0245ac7492d8cc9cdfc165e544e
Autor:
Luigi Servillo, Alfonso Giovane, Domenico Cautela, Domenico Castaldo, Maria Luisa Balestrieri
Publikováno v:
PLoS ONE, Vol 9, Iss 1, p e84589 (2014)
N(ε)-trimethyllysine (TML) is a non-protein amino acid which takes part in the biosynthesis of carnitine. In mammals, the breakdown of endogenous proteins containing TML residues is recognized as starting point for the carnitine biosynthesis. Here,
Externí odkaz:
https://doaj.org/article/14443b4e2b6b4cf69def3a6743e70ff3
Autor:
Annalisa Pastore, Domenico Castaldo, Domenico Cautela, Luigi Servillo, Giovanna Ferrari, Maria Luisa Balestrieri, Nunzia D'Onofrio, Bruna Laratta
Rationale Global warming has the potential to impact on the olfactory features of bergamot essential oil, which is a key component of perfumes, ointments and juices. Objectives The present study aimed at evaluating the hypothesis of a possible correl
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::64c48e3254fa2487f0c3861551510074
http://hdl.handle.net/11591/462045
http://hdl.handle.net/11591/462045
Autor:
Nunzia DʼOnofrio, Francesco De Sio, Domenico Castaldo, Annalisa Pastore, Domenico Cautela, Maria Luisa Balestrieri, Luigi Servillo, Bruna Laratta, Rosario Casale
Publikováno v:
Journal of the science of food and agricultureREFERENCES. 101(3)
BACKGROUND The so-called 'Neapolitan limmo' or 'lemoncetta Locrese' is an old and now rare Mediterranean sweet lime, similar to lemon but smaller. It is a fruit distinguished from orange, lemon, mandarin, and lime for its sweeter, watery, and non-aci
Autor:
Annalisa Pastore, Giovanna Ferrari, Domenico Castaldo, Domenico Cautela, Maria Luisa Balestrieri, Luigi Servillo, Sara Savini, Anna Sannino, Luigi De Masi
Publikováno v:
Molecules, Vol 25, Iss 1, p 113 (2019)
Molecules (Basel, Online) 25 (2020): 1–19. doi:10.3390/molecules25010113
info:cnr-pdr/source/autori:Domenico Cautela (1, *); Maria Luisa Balestrieri (2); Sara Savini (3); Anna Sannino (3); Giovanna Ferrari (4); Luigi Servillo (2); Luigi De Masi (5); Annalisa Pastore (6); Domenico Castaldo (1, 4, 7)/titolo:The Ancient Neapolitan Sweet Lime and the Calabrian Lemoncetta Locrese Belong to the Same Citrus Species/doi:10.3390%2Fmolecules25010113/rivista:Molecules (Basel, Online)/anno:2020/pagina_da:1/pagina_a:19/intervallo_pagine:1–19/volume:25
Molecules
Volume 25
Issue 1
Molecules (Basel, Online) 25 (2020): 1–19. doi:10.3390/molecules25010113
info:cnr-pdr/source/autori:Domenico Cautela (1, *); Maria Luisa Balestrieri (2); Sara Savini (3); Anna Sannino (3); Giovanna Ferrari (4); Luigi Servillo (2); Luigi De Masi (5); Annalisa Pastore (6); Domenico Castaldo (1, 4, 7)/titolo:The Ancient Neapolitan Sweet Lime and the Calabrian Lemoncetta Locrese Belong to the Same Citrus Species/doi:10.3390%2Fmolecules25010113/rivista:Molecules (Basel, Online)/anno:2020/pagina_da:1/pagina_a:19/intervallo_pagine:1–19/volume:25
Molecules
Volume 25
Issue 1
&ldquo
Neapolitan limmo&rdquo
is an ancient and rare sweet Mediterranean lime, now almost extinct but used until a few decades ago for the production of a fragrant liqueur called the &ldquo
four citrus fruits&rdquo
The objective o
Neapolitan limmo&rdquo
is an ancient and rare sweet Mediterranean lime, now almost extinct but used until a few decades ago for the production of a fragrant liqueur called the &ldquo
four citrus fruits&rdquo
The objective o
Autor:
Giuseppe Squitieri, Luigi Servillo, Mariarosaria Cannavacciuolo, Francesco De Sio, Alfonso Giovane, Domenico Castaldo, Domenico Cautela, Maria Luisa Balestrieri, Giovanna Ferrari
Publikováno v:
LWT. 92:451-457
Vacuum impregnation is a non-thermal technique used in food technology to replace the air occluded in the products with specific substances, thus modifying food quality. Here, this technique was employed to allow calcium ions to penetrate more effici