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pro vyhledávání: '"N. Guerrieri"'
Akademický článek
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Akademický článek
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Autor:
J.C. Acton, D. Agyei, Y. Akhtar, R.E. Aluko, L. Amigo, S.D. Arntfield, A.N.A. Aryee, L. Atarés, M. Cavaletto, S. Chaplot, A. Chiralt, P.L. Dawson, H.H.J. de Jongh, J. Dumay, J.S. Edwards, S.R. Euston, Y. Fang, D.J. Feliz, S. Fernández-Tomé, J. Fleurence, P.F. Fox, C. González-Martínez, N. Guerrieri, S. Guo, S.T. Häkkinen, A.W. Henrich, B. Hernández-Ledesma, N.S. Hettiarachchy, R. Horax, T. Huppertz, M.B. Isman, A.L. Kelly, A. Kilara, I.M.E. Lacroix, E.C.Y. Li-Chan, M.A. Mazorra-Manzano, B. Miralles, M. Morançais, J.M. Moreno-Hernández, C.D. Munialo, T. Nagano, K. Nishinari, A.M. Nuutila, C.L. Okolie, R. Pacheco-Aguilar, M.J. Post, J.C. Ramírez-Suárez, I. Recio, A. Ritala, M.G. Scanlon, N. Shang, C.C. Udenigwe, M.N. Vaghela, M. Vargas, R. Wang, J.R. Whitaker, J. Wu, Y.L. Xiong
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::032d4ff5fb017ead185d002d4ee16d2f
https://doi.org/10.1016/b978-0-08-100722-8.09990-3
https://doi.org/10.1016/b978-0-08-100722-8.09990-3
Autor:
N. Guerrieri, M. Cavaletto
Publikováno v:
Proteins in food processing, edited by Rickey Y. Yada, pp. 223–244, 2018
info:cnr-pdr/source/autori:Guerrieri N., Cavaletto M./titolo:Cereals proteins/titolo_volume:Proteins in food processing/curatori_volume:Rickey Y. Yada/editore:/anno:2018
info:cnr-pdr/source/autori:Guerrieri N., Cavaletto M./titolo:Cereals proteins/titolo_volume:Proteins in food processing/curatori_volume:Rickey Y. Yada/editore:/anno:2018
The cereals are the most important food crop in the world; the proteins of maize, rice, and wheat are the most popular energy food. Since the world demand for food is constantly increasing, minor cereals and pseudocereal proteins are gaining more and
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4472e383cc2c4bc89d1dcc802717dfc5
https://doi.org/10.1016/b978-0-08-100722-8.00009-7
https://doi.org/10.1016/b978-0-08-100722-8.00009-7
Akademický článek
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Autor:
N. Guerrieri, Francesco Secundo
Publikováno v:
Journal of agricultural and food chemistry 53 (2005): 1757–1764. doi:10.1021/jf049061x
info:cnr-pdr/source/autori:Francesco Secundo; Nicoletta Guerrieri/titolo:ATR-FT%2FIR study on the interactions between gliadins and dextrin and their effects on protein secondary structure/doi:10.1021%2Fjf049061x/rivista:Journal of agricultural and food chemistry/anno:2005/pagina_da:1757/pagina_a:1764/intervallo_pagine:1757–1764/volume:53
info:cnr-pdr/source/autori:Francesco Secundo; Nicoletta Guerrieri/titolo:ATR-FT%2FIR study on the interactions between gliadins and dextrin and their effects on protein secondary structure/doi:10.1021%2Fjf049061x/rivista:Journal of agricultural and food chemistry/anno:2005/pagina_da:1757/pagina_a:1764/intervallo_pagine:1757–1764/volume:53
The effects of heat treatment and dextrin addition on the secondary structure of gliadins were investigated by means of attenuated total reflection Fourier transform infrared spectroscopy (ATR-FT/IR). Gliadins and gliadin/dextrin mixtures (before and
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3e9ebd10977fe0875a8937e4a7cdd308
https://doi.org/10.1021/jf049061x
https://doi.org/10.1021/jf049061x
Publikováno v:
Cereal Chemistry Journal. 78:476-480
The surface properties of glutens isolated from a durum wheat cultivar (Capeiti) and two bread wheats (Riband and Hereward) were investigated using intrinsic and extrinsic fluorescence. Intrinsic fluorescence decreased on increasing protein concentra
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::641195b8a71fbdc9888ec7950e7491e6
https://doi.org/10.1094/cchem.2001.78.4.476
https://doi.org/10.1094/cchem.2001.78.4.476
Publikováno v:
Comparative Biochemistry and Physiology Part A: Molecular & Integrative Physiology. 122:331-336
A study was made on the effect of vanadium, in both the tetravalent state in vanadyl sulphate and in the pentavalent state in sodium meta-vanadate, and ortho-vanadate, on the proteolysis of azocasein by two serine proteases, trypsin and subtilisin an
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::281906314449005de21d9e1bc5539c9e
https://doi.org/10.1016/s1095-6433(99)00014-8
https://doi.org/10.1016/s1095-6433(99)00014-8
Publikováno v:
Comparative Biochemistry and Physiology Part A: Physiology. 114:291-296
Proteolytic activity on azocasein was studied in the hemocytes of vanadium-accumulating ascidians (Phallusia mammillata and Ciona intestinalis) and iron-accumulating ascidians (Halocynthia papillosa and Microcosmus sulcatus). A possible inhibitory ro
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e57266c87e480385800b1c3d366011e7
https://doi.org/10.1016/0300-9629(96)00005-9
https://doi.org/10.1016/0300-9629(96)00005-9
Publikováno v:
Scopus-Elsevier
The stepwise reduction with dithiothreitol (DTT) of proteins in native and heat-treated gluten (1 h, 45−110 °C) was studied by SDS−PAGE. In native gluten and after heating at 45 °C, up to 0.02 mM DTT led to no apparent change. Subunits from glu
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c065024504966f698677148761c60eab
https://doi.org/10.1021/jf960019e
https://doi.org/10.1021/jf960019e