Zobrazeno 1 - 10
of 62
pro vyhledávání: '"Maurizio, Zandomeneghi"'
Publikováno v:
PLoS ONE, Vol 5, Iss 5, p e10617 (2010)
BACKGROUND: It is well known that, stemming from the mutual interplay between chromophores, circular dichroism (CD) is a powerful technique to deal with structural problems for both the small organic molecule and the biopolymer. However, quantitative
Externí odkaz:
https://doaj.org/article/7075a8e76a8c46baa1a5afd22db080e4
Publikováno v:
PLoS ONE, Vol 5, Iss 7 (2010)
Externí odkaz:
https://doaj.org/article/cd8b616794084e4fa7c23f44f371f65d
Autor:
Marino Cavazza, Tiziana Funaioli, Carlo Alberto Veracini, Valentina Domenici, Mario Cifelli, Maurizio Zandomeneghi, Benedetta Mennucci
Publikováno v:
Chirality. 25:648-655
The synthesis of new bitropone derivatives, namely, 3,3'-biphenyl-2,2'-bitropone and 7,7'-biphenyl-2,2'-bitropone, are reported. Isolation of enantiomers arising from restricted rotation around the C-C bond connecting the tropone moieties was attempt
Autor:
Silvia Ghiringhelli, Lucia Calucci, Maurizio Zandomeneghi, Calogero Pinzino, Luciano Galleschi, Laura Carbonaro
Publikováno v:
Journal of Agricultural and Food Chemistry. 51:2888-2895
Front-face emission spectra of powders can be recorded with a commercial spectrofluorometer. By combining the emissions of a scatterer powder and of a wheat flour sample, the scattering contribution to the front-face emission spectra of flour is remo
Publikováno v:
Dyes and Pigments. 55:59-68
HSA and BSA, human and bovine serum albumins, react with a reactive dye, C.I. Reactive Blue 29 (levafix brillant blue EB) giving adducts containing two dye molecules per protein molecule. While cysteine was able to react with the dye, the cysteine(s)
Autor:
Luciano Galleschi, Maurizio Zandomeneghi, Franco Saviozzi, Antonella Capocchi, Calogero Pinzino, Silvia Ghiringhelli, Lucia Calucci
Publikováno v:
Journal of agricultural and food chemistry 50 (2002): 5450–5457.
info:cnr-pdr/source/autori:Capocchi A., Galleschi L., Ghiringhelli S., Saviozzi F., Calucci L., Pinzino C., Zandomeneghi M./titolo:Antioxidants, Free Radicals, Storage Proteins, and Proteolytic Activities in Wheat (Triticum Durum) Seeds during Accelerated Aging/doi:/rivista:Journal of agricultural and food chemistry/anno:2002/pagina_da:5450/pagina_a:5457/intervallo_pagine:5450–5457/volume:50
info:cnr-pdr/source/autori:Capocchi A., Galleschi L., Ghiringhelli S., Saviozzi F., Calucci L., Pinzino C., Zandomeneghi M./titolo:Antioxidants, Free Radicals, Storage Proteins, and Proteolytic Activities in Wheat (Triticum Durum) Seeds during Accelerated Aging/doi:/rivista:Journal of agricultural and food chemistry/anno:2002/pagina_da:5450/pagina_a:5457/intervallo_pagine:5450–5457/volume:50
Accelerated aging was performed by incubation of wheat seeds at 40 degrees C and 100% relative humidity for 3, 4, 6, 10, and 14 days. The effects of the treatment on seed germinability and on several biochemical characteristics of flour (carotenoids,
Publikováno v:
Journal of the Chemical Society, Perkin Transactions 1. :560-564
Two novel regioisomers of colchicine 1, pseudocolchicine ((Ra,7S)-N-(1,2,3,11-tetramethoxy-10-oxo-5,6,7,10-tetrahydrobenzo[a]heptalen-7-yl)acetamide 11) and neocolchicine ((Ra,7S)-N-(1,2,3,10-tetramethoxy-11-oxo-5,6,7,11-tetrahydrobenzo[a]heptalen-7-
Autor:
Valentina Domenici, Maurizio Zandomeneghi, Carlo Alberto Veracini, Andrea Serani, Mario Cifelli, Donatella Ancora
Publikováno v:
Journal of agricultural and food chemistry. 62(38)
This work reports a new approach to extract the maximum chemical information from the absorption spectrum of extra virgin olive oils (EVOOs) in the 390–720 nm spectral range, where “oil pigments” dominate the light absorption. Four most importa
Autor:
Erica, Parri, Alessandro, Lenzi, Mario, Cifelli, Annalaura, Restivo, Degano, Ilaria, Ribechini, Erika, Maurizio, Zandomeneghi, Domenici, Valentina
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______3728::cffbf18d93f3df1408749f3f7509e13a
http://hdl.handle.net/11568/394467
http://hdl.handle.net/11568/394467
Publikováno v:
Chirality. 14:1-11
The reactivity of organic molecules can be modified upon complexation with proteins: these changes can be different and more significant when the substrate is in an electronically excited state. Here we review UV, CD, and fluorescence spectroscopy st