Zobrazeno 1 - 10 of 103 pro vyhledávání: '"Maria Gabriella Giuffrida"'
1
Akademický článek
A2 Milk and BCM-7 Peptide as Emerging Parameters of Milk Quality
Autor: Marzia Giribaldi, Cristina Lamberti, Simona Cirrincione, Maria Gabriella Giuffrida, Laura Cavallarin
Publikováno v: Frontiers in Nutrition, Vol 9 (2022)
Beta-casein makes up about 30% of the total protein contained in milk and can be present in cows' milk in two distinct forms (A1 or A2) or as a combination of the two. The only difference between these two variants of β-casein (β-CN) is a single am
Externí odkaz: https://doaj.org/article/4999e562c80c47298da03eee04a8f1da
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2
Akademický článek
Donkey Milk Fermentation by Lactococcus lactis subsp. cremoris and Lactobacillus rhamnosus Affects the Antiviral and Antibacterial Milk Properties
Autor: Simona Cirrincione, Anna Luganini, Cristina Lamberti, Marcello Manfredi, Laura Cavallarin, Maria Gabriella Giuffrida, Enrica Pessione
Publikováno v: Molecules, Vol 26, Iss 16, p 5100 (2021)
Background: Milk is considered an important source of bioactive peptides, which can be produced by endogenous or starter bacteria, such as lactic acid bacteria, that are considered effective and safe producers of food-grade bioactive peptides. Among
Externí odkaz: https://doaj.org/article/b808e64e77f147c088a0b05e2efd8b55
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3
Akademický článek
Investigation of the protein profile of silkworm (Bombyx mori) pupae reared on a well-calibrated artificial diet compared to mulberry leaf diet
Autor: Cristina Lamberti, Francesco Gai, Simona Cirrincione, Marzia Giribaldi, Micol Purrotti, Marcello Manfredi, Emilio Marengo, Benedetto Sicuro, Alessio Saviane, Silvia Cappellozza, Maria Gabriella Giuffrida, Laura Cavallarin
Publikováno v: PeerJ, Vol 7, p e6723 (2019)
Background Silkworm pupae is the main by-product of the sericulture industry with an interesting nutritional profile, especially in terms of proteins. In consideration of its possible use as a food or food ingredient in Western countries, a comparati
Externí odkaz: https://doaj.org/article/041b881ddfcf49a7bfedb59ce089c517
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4
Akademický článek
Antimicrobial Potential of Food Lactic Acid Bacteria: Bioactive Peptide Decrypting from Caseins and Bacteriocin Production
Autor: Stefano Nebbia, Cristina Lamberti, Giuliana Lo Bianco, Simona Cirrincione, Valerie Laroute, Muriel Cocaign-Bousquet, Laura Cavallarin, Maria Gabriella Giuffrida, Enrica Pessione
Publikováno v: Microorganisms, Vol 9, Iss 1, p 65 (2020)
Lactic acid bacteria (LAB) potential in the food industry and in the biotechnological sector is a well-established interest. LAB potential in counteracting especially food-borne infections has received growing attention, but despite being a road full
Externí odkaz: https://doaj.org/article/f252b743530042d1976bd76c4dbaaba4
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5
Akademický článek
Extracellular Vesicles in Human Preterm Colostrum Inhibit Infection by Human Cytomegalovirus In Vitro
Autor: Manuela Donalisio, Simona Cirrincione, Massimo Rittà, Cristina Lamberti, Andrea Civra, Rachele Francese, Paola Tonetto, Stefano Sottemano, Marcello Manfredi, Annalisa Lorenzato, Guido E. Moro, Marzia Giribaldi, Laura Cavallarin, Maria Gabriella Giuffrida, Enrico Bertino, Alessandra Coscia, David Lembo
Publikováno v: Microorganisms, Vol 8, Iss 7, p 1087 (2020)
Breast milk is a complex biofluid that nourishes infants, supports their growth and protects them from diseases. However, at the same time, breastfeeding is a transmission route for human cytomegalovirus (HCMV), with preterm infants being at a great
Externí odkaz: https://doaj.org/article/345aba8484884153bb11aa34bf8c78d7
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6
Akademický článek
Proteome Response of Staphylococcus xylosus DSM 20266T to Anaerobiosis and Nitrite Exposure
Autor: Laura Quintieri, Marzia Giribaldi, Maria Gabriella Giuffrida, Teresa Maria Creanza, Nicola Ancona, Laura Cavallarin, Maria De Angelis, Leonardo Caputo
Publikováno v: Frontiers in Microbiology, Vol 9 (2018)
The viability and competitiveness of Staphylococcus xylosus in meat mostly depend on the ability to adapt itself to rapid oxygen and nutrients depletion during meat fermentation. The utilization of nitrite instead of oxygen becomes a successful strat
Externí odkaz: https://doaj.org/article/0b7dae5f5fba47929740bb7064d468a0
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7
Donkey Milk Fermentation by Lactococcus lactis subsp. cremoris and Lactobacillus rhamnosus Affects the Antiviral and Antibacterial Milk Properties
Autor: Anna Luganini, Maria Gabriella Giuffrida, Marcello Manfredi, Simona Cirrincione, Enrica Pessione, Laura Cavallarin, Cristina Lamberti
Publikováno v: Molecules
Molecules, Vol 26, Iss 5100, p 5100 (2021)
Volume 26
Issue 16
Molecules (Basel, Online) 26 (2021): 1–15. doi:10.3390/molecules26165100
info:cnr-pdr/source/autori:Cirrincione S.; Luganini A.; Lamberti C.; Manfredi M.; Cavallarin L.; Giuffrida M.G.; Pessione E./titolo:Donkey milk fermentation by lactococcus lactis subsp. Cremoris and lactobacillus rhamnosus affects the antiviral and antibacterial milk properties/doi:10.3390%2Fmolecules26165100/rivista:Molecules (Basel, Online)/anno:2021/pagina_da:1/pagina_a:15/intervallo_pagine:1–15/volume:26
Background: Milk is considered an important source of bioactive peptides, which can be produced by endogenous or starter bacteria, such as lactic acid bacteria, that are considered effective and safe producers of food-grade bioactive peptides. Among
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8279e7a23a0480ab11f59fcf0e2e6f44
http://europepmc.org/articles/PMC8398202
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8
Effect of hot air and infrared roasting on hazelnut allergenicity
Autor: Cristina Lamberti, Stefano Nebbia, Sara Antoniazzi, G Monti, Raffaella Balestrini, Laura Cavallarin, Antonella Faccio, Emilio Marengo, Denis Smorgon, Marcello Manfredi, Simona Cirrincione, Maria Gabriella Giuffrida
Publikováno v: Food chemistry 342 (2021). doi:10.1016/j.foodchem.2020.128174
info:cnr-pdr/source/autori:Lamberti, Cristina; Nebbia, Stefano; Antoniazzi, Sara; Cirrincione, Simona; Marengo, Emilio; Manfredi, Marcello; Smorgon, Denis; Monti, Giovanna; Faccio, Antonella; Giuffrida, Maria Gabriella; Balestrini, Raffaella; Cavallarin, Laura/titolo:Effect of hot air and infrared roasting on hazelnut allergenicity/doi:10.1016%2Fj.foodchem.2020.128174/rivista:Food chemistry/anno:2021/pagina_da:/pagina_a:/intervallo_pagine:/volume:342
Food chemistry 342 (2020).
info:cnr-pdr/source/autori:Cristina Lamberti, Stefano Nebbia, Sara Antoniazzi, Simona Cirrincione, Emilio Marengo, Marcello Manfredi, Denis Smorgon, Giovanna Monti, Antonella Faccio, Maria Gabriella Giuffrida, Raffaella Balestrini, Laura Cavallarin/titolo:Effect of hot air and infrared roasting on hazelnut allergenicity/doi:/rivista:Food chemistry/anno:2020/pagina_da:/pagina_a:/intervallo_pagine:/volume:342
Roasting is known to affect the protein profile and allergenicity of hazelnuts (Corylus avellana cv TGL). The aim of the study was to investigate whether roasting techniques based on different heat transfer methods (hot air and infrared), differently
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::be419fe28fc1f01f2856f4b56ac5ee99
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9
Oleosin Cor a 15 is a novel allergen for Italian hazelnut allergic children
Autor: Simona Abbà, Simona Cirrincione, Stefano Nebbia, G Monti, Marcello Manfredi, Marina Ciuffo, Daniela Torello Marinoni, Alberto Acquadro, Roberta Calzedda, Cristina Lamberti, Emilio Marengo, Maria Gabriella Giuffrida, Laura Cavallarin
Publikováno v: Pediatric allergy and immunology (2021). doi:10.1111/pai.13579
info:cnr-pdr/source/autori:Nebbia S., Lamberti C., Cirrincione S., Acquadro A., Abbà S., Ciuffo M., Torello Marinoni D., Manfredi M., Marengo E., Calzedda R., Monti G., Cavallarin L., Giuffrida M.G./titolo:Oleosin Cor a 15 is a novel allergen for Italian hazelnut allergic children/doi:10.1111%2Fpai.13579/rivista:Pediatric allergy and immunology/anno:2021/pagina_da:/pagina_a:/intervallo_pagine:/volume
Pediatric Allergy and Immunology
Background Hazelnut allergy, which is characterized by symptoms that range from mild to severe, is one of the most common allergies in children throughout Europe, and an accurate diagnosis of this allergy is therefore essential. However, lipophilic a
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::477ae0fca36fad218bbcda84ab371a52
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