Zobrazeno 1 - 9
of 9
pro vyhledávání: '"Maria Grazia Calabrese"'
Autor:
Mario Pacileo, Francesco Giallauria, Cristina Savarese, Teresa Cirillo, Fabio Crescibene, Anna Di Lorenzo, Mariacarla Ferrillo, Maria Grazia Calabrese, Carlo Vigorito, Antonello D'Andrea
Publikováno v:
Monaldi Archives for Chest Disease, Vol 90, Iss 2 (2020)
SARS-CoV-2 infection, responsible for COVID-19, can determine cardiac events, which require a quick diagnosis and management, and should not be overlooked due to the presence of COVID-19 infection. In some cases, cardiovascular symptoms can also be t
Externí odkaz:
https://doaj.org/article/cff35da1be2140f785c47cd0ed9e3358
Autor:
Maria Grazia Calabrese, Teresa Cirillo, Mariacarla Ferrillo, Francesco Giallauria, Fabio Crescibene, Antonello D'Andrea, Anna Di Lorenzo, Carlo Vigorito, Mario Pacileo, Cristina Savarese
Publikováno v:
Monaldi Archives for Chest Disease, Vol 90, Iss 2 (2020)
SARS-CoV-2 infection, responsible for COVID-19, can determine cardiac events, which require a quick diagnosis and management, and should not be overlooked due to the presence of COVID-19 infection. In some cases, cardiovascular symptoms can also be t
Autor:
Gabriella Pinto, Simonetta Caira, Francesco Addeo, Lina Chianese, Andrea Scaloni, Maria Grazia Calabrese, Maria Adalgisa Nicolai, Sergio Lilla
Publikováno v:
Food chemistry 230 (2017): 482–490. doi:10.1016/j.foodchem.2017.03.055
info:cnr-pdr/source/autori:Simonetta Caira, Maria Adalgisa Nicolai, Sergio Lilla, Maria Grazia Calabrese, Gabriella Pinto, Andrea Scaloni, Lina Chianese, Francesco Addeo/titolo:Eventual limits of the current EU official method for evaluating milk adulteration of water buffalo dairy products and potential proteomic solutions/doi:10.1016%2Fj.foodchem.2017.03.055/rivista:Food chemistry/anno:2017/pagina_da:482/pagina_a:490/intervallo_pagine:482–490/volume:230
info:cnr-pdr/source/autori:Simonetta Caira, Maria Adalgisa Nicolai, Sergio Lilla, Maria Grazia Calabrese, Gabriella Pinto, Andrea Scaloni, Lina Chianese, Francesco Addeo/titolo:Eventual limits of the current EU official method for evaluating milk adulteration of water buffalo dairy products and potential proteomic solutions/doi:10.1016%2Fj.foodchem.2017.03.055/rivista:Food chemistry/anno:2017/pagina_da:482/pagina_a:490/intervallo_pagine:482–490/volume:230
The European reference method (ERM) recognises the fraudulent addition of bovine (B) milk in water buffalo (WB) milk/dairy products based on concomitant isoelectric focusing (IEF) detection of B Beta2- and Beta3-CN fragments after corresponding plasm
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f1ca2045af1dad83fb64789182c14de3
Autor:
Giuseppina Garro, Francesco Addeo, Rosalba Mauriello, Pasquale Ferranti, Gianfranco Mamone, Simonetta Caira, Maria Grazia Calabrese, Maria Adalgisa Nicolai, Gianluca Picariello, Lina Chianese
Publikováno v:
Food research international 54 (2013): 1263–1272. doi:10.1016/j.foodres.2012.11.038
info:cnr-pdr/source/autori:Mamone, Gianfranco; Caira, Simonetta; Garro, Giuseppina; Mauriello, Rosalba; Nicolai, Maria Adalgisa; Picariello, Gianluca; Calabrese, Maria Grazia; Ferranti, Pasquale; Chianese, Lina; Addeo, Francesco/titolo:Challenging the heterogeneity of casein by an IEF%2FMALDI-TOF "virtual 2D-like" approach/doi:10.1016%2Fj.foodres.2012.11.038/rivista:Food research international/anno:2013/pagina_da:1263/pagina_a:1272/intervallo_pagine:1263–1272/volume:54
info:cnr-pdr/source/autori:Mamone, Gianfranco; Caira, Simonetta; Garro, Giuseppina; Mauriello, Rosalba; Nicolai, Maria Adalgisa; Picariello, Gianluca; Calabrese, Maria Grazia; Ferranti, Pasquale; Chianese, Lina; Addeo, Francesco/titolo:Challenging the heterogeneity of casein by an IEF%2FMALDI-TOF "virtual 2D-like" approach/doi:10.1016%2Fj.foodres.2012.11.038/rivista:Food research international/anno:2013/pagina_da:1263/pagina_a:1272/intervallo_pagine:1263–1272/volume:54
A "virtual two-dimensional (2D)-like" approach based on pH 2.5-6.0 gel isoelectrofocusing coupled to MALDI-TOF mass spectrometry (MS) was addressed for challenging the ovine casein heterogeneity due to polymorphism and post-translational modification
Autor:
Lina Chianese, Maria Grazia Calabrese, Sabrina De Pascale, Maria Quarto, Fabiana Pizzolongo, Francesco Addeo, Simonetta Caira, Rosalba Mauriello
Publikováno v:
International Dairy Journal. 19:181-189
A study on casein genetic polymorphism in water buffalo milk of Mediterranean breed, reared in Southern Italy, was carried out by means of immunoelectrophoretic and chromatographic techniques coupled with mass spectrometry analysis. When compared wit
Autor:
Pasquale Ferranti, Carmela De Simone, Maria Grazia Calabrese, Maria Quarto, Giuseppina Garro, Lina Chianese, Francesco Addeo, Luigi Ramunno, Gianfranco Cosenza, Rosalba Mauriello
At present, compared with bovine milk, the characterization of donkey milk caseins is at a relatively early stage progress, and only limited data are related to its genetic polymorphism. In this work, the heterogeneity of donkey caseome was investiga
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::be54a7b5c1e56d672107ad5cd18f5c61
http://hdl.handle.net/11588/371424
http://hdl.handle.net/11588/371424
Autor:
Simonetta Caira, Carmine Guarino, Lina Chianese, Francesco Addeo, Maria Grazia Calabrese, Sergio Lilla, Luciana De Simone, Simona Santoro
Publikováno v:
Journal of Botany, Vol 2010 (2010)
Etiolation of vegetables is a complex phenomenon implying qualitative and quantitative protein changes. The 2-DE protein profile of green and etiolated fleshy stalk samples has shown great differences in the 4–7 pH and 10 to 250 kDa mass range. Cur
Autor:
Maria Grazia Calabrese, Pasquale Ferranti, Francesco Addeo, Gianfranco Mamone, Simonetta Caira
Publikováno v:
Food chemistry 116 (2009): 799–805. doi:10.1016/j.foodchem.2009.03.041
info:cnr-pdr/source/autori:Calabrese MG; Mamone G, Caira S, Ferranti P, Addeo F./titolo:Quantitation of lysinoalanine in dairy products by liquid chromatography-mass spectrometry with selective ion monitoring/doi:10.1016%2Fj.foodchem.2009.03.041/rivista:Food chemistry/anno:2009/pagina_da:799/pagina_a:805/intervallo_pagine:799–805/volume:116
info:cnr-pdr/source/autori:Calabrese MG; Mamone G, Caira S, Ferranti P, Addeo F./titolo:Quantitation of lysinoalanine in dairy products by liquid chromatography-mass spectrometry with selective ion monitoring/doi:10.1016%2Fj.foodchem.2009.03.041/rivista:Food chemistry/anno:2009/pagina_da:799/pagina_a:805/intervallo_pagine:799–805/volume:116
The unnatural amino acid lysinoalanine (LAL) has been identified in milk and cheese products by liquid chromatography mass spectrometry (LC/ESI/MS) with selective ion monitoring (SIM) of the 9-fluorenyl-methylchloro-formate (FMOC) derivative. LAL is
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::19a193f27c0b3dad4acecfdc4da9b96d
http://hdl.handle.net/11588/357503
http://hdl.handle.net/11588/357503