Zobrazeno 1 - 9 of 9 pro vyhledávání: '"Roberto Schena"'
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Akademický článek
O lugar a cultura política do aluno do Ensino Médio
Autor: Denilson Roberto Schena
Publikováno v: Antíteses, Vol 5, Iss 10, Pp 635-664 (2012)
Relata uma pesquisa desenvolvida junto a alunos de terceiras séries do Ensino Médio do Colégio Estadual do Paraná. As reflexões realizadas neste artigo são decorrentes das atividades do projeto de intervenção pedagógica na escola denominado
Externí odkaz: https://doaj.org/article/432cd941bf0b47c5b81601b5750bdb17
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2
Akademický článek
O lugar a cultura política do aluno do Ensino Médio
Autor: Denilson Roberto Schena
Publikováno v: Antíteses, Vol 5, Iss 10 (2013)
Relata uma pesquisa desenvolvida junto a alunos de terceiras séries do Ensino Médio do Colégio Estadual do Paraná. As reflexões realizadas neste artigo são decorrentes das atividades do projeto de intervenção pedagógica na escola denominado
Externí odkaz: https://doaj.org/article/dfa2617586b24d35aed77c7236d608e3
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3
Use of liquid chromatography-high-resolution mass spectrometry for isolation and characterization of hydrolyzed fumonisins and relevant analysis in maize-based products
Autor: Roberto Schena, Michelangelo Pascale, Angelo Visconti, Veronica M.T. Lattanzio, Annalisa De Girolamo
Publikováno v: Journal of Mass Spectrometry. 49:297-305
The synthesis of partially hydrolyzed fumonisins (PHFB1 and PHFB2) and hydrolyzed fumonisins (HFB1 and HFB2) by chemical hydrolysis of pure fumonisins (FB1 and FB2) is reported together with the isolation and characterization by liquid chromatography
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::778352b4f962977798a0beb20d31adff
https://doi.org/10.1002/jms.3342
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4
Natural co-occurrence of aflatoxins and ochratoxin A in ginger (Zingiber officinale) from Nigeria
Autor: Roberto Schena, Michelangelo Pascale, Anna Chiara Raffaella Porricelli, Afolabi Oluwadun, Vincenzo Lippolis, Tayo Imafidon, Olubukola Irurhe, Marina Cortese
Publikováno v: Food control 73 (2017): 1061–1067. doi:10.1016/j.foodcont.2016.10.026
info:cnr-pdr/source/autori:Vincenzo Lippolis, Olubukola Irurhe, Anna Chiara R. Porricelli, Marina Cortese, Roberto Schena, Tayo Imafidon, Afolabi Oluwadun, Michelangelo Pascale/titolo:Natural co-occurrence of aflatoxins and ochratoxin A in ginger (Zingiber officinale) from Nigeria/doi:10.1016%2Fj.foodcont.2016.10.026/rivista:Food control/anno:2017/pagina_da:1061/pagina_a:1067/intervallo_pagine:1061–1067/volume:73
The natural co-occurrence of aflatoxins (AFB1, AFB2, AFG1 and AFG2) and ochratoxin A (OTA) in dried split ginger purchased from different local markets in Lagos, South West Nigeria has been investigated. A total of 120 ginger samples, 31 collected du
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::11b463e063262beb4564df57ef3f0ea4
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5
Analytical performances of a DNA-ligand system using time-resolved fluorescence for the determination of ochratoxin A in wheat
Autor: Gregory Penner, Linda Le, Annalisa De Girolamo, Angelo Visconti, Roberto Schena
Publikováno v: Analytical & bioanalytical chemistry
403 (2012): 2627–2634. doi:10.1007/s00216-012-6076-6
info:cnr-pdr/source/autori:De Girolamo A., Le L., Penner G., Schena R., Visconti A/titolo:Analytical performances of a DNA-ligand system using time-resolved fluorescence for the determination of ochratoxin A in wheat/doi:10.1007%2Fs00216-012-6076-6/rivista:Analytical & bioanalytical chemistry (Print)/anno:2012/pagina_da:2627/pagina_a:2634/intervallo_pagine:2627–2634/volume:403
The analytical performances of a novel DNA-ligand system using the time-resolved fluorescence (TRF) response of ochratoxin A (OTA)-terbium-DNA aptamer interaction were tested for the quantitative determination of OTA in wheat. Wheat was extracted wit
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b87d424c1cbc4872db4eb80f22925c09
https://doi.org/10.1007/s00216-012-6076-6
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6
A Ideia de Pátria nos Livros Didáticos Aritmética Elementar – Livro 1 e Nossa Pátria
Autor: Rosa Lydia Teixeira Corrêa, Roberto João Eissler, Denilson Roberto Schena
Publikováno v: História & Ensino. 24:261
Este trabalho é parte de reflexões desenvolvidas no interior de um Grupo de Pesquisa cuja preocupação, entre outras, incide sobre disciplinas escolares. Faz parte de duas pesquisas mais amplas em nível de doutoramento. As reflexões conjuntas fe
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::f55856296d957f48c00b1b1058c13c2c
https://doi.org/10.5433/2238-3018.2018v24n2p261
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7
Screening and Identification of DNA Aptamers to Tyramine Using in Vitro Selection and High-Throughput Sequencing
Autor: Roberto Schena, Stefania Valenzano, Maureen McKeague, Michelangelo Pascale, Annalisa De Girolamo, Lucia Catucci, Maria C. DeRosa
Publikováno v: ACS combinatorial science
18 (2016): 302–313. doi:10.1021/acscombsci.5b00163
info:cnr-pdr/source/autori:Valenzano S.; De Girolamo A.; DeRosa M.C.; McKeague M.; Schena R.; Catucci L.; Pascale M./titolo:Screening and Identification of DNA Aptamers to Tyramine Using in Vitro Selection and High-Throughput Sequencing/doi:10.1021%2Facscombsci.5b00163/rivista:ACS combinatorial science (Print)/anno:2016/pagina_da:302/pagina_a:313/intervallo_pagine:302–313/volume:18
Europe PubMed Central
Aptamers are synthetic single-stranded DNA or RNA sequences that can fold into tertiary structures allowing them to interact with and bind to targets with high affinity and specificity. This paper describes the first selection and identification of D
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::be9eb74af6e1b4cfc133252cf091aebf
http://www.cnr.it/prodotto/i/362193
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8
Effect of alkaline cooking of maize on the content of fumonisins B1 and B2 and their hydrolysed forms
Autor: Roberto Schena, Angelo Visconti, Michelangelo Pascale, A. De Girolamo, Veronica M.T. Lattanzio
Publikováno v: Food chemistry 192 (2016): 1083–1089. doi:10.1016/j.foodchem.2015.07.059
info:cnr-pdr/source/autori:De Girolamo, A; Lattanzio, V M T; Schena, R; Visconti, A; Pascale, M/titolo:Effect of alkaline cooking of maize on the content of fumonisins B1 and B2 and their hydrolysed forms./doi:10.1016%2Fj.foodchem.2015.07.059/rivista:Food chemistry/anno:2016/pagina_da:1083/pagina_a:1089/intervallo_pagine:1083–1089/volume:192
The effect of nixtamalization on the content of fumonisins (FBs), hydrolysed (HFBs) and partially hydrolysed (PHFBs) fumonisins in maize was investigated at laboratory-scale. Maize naturally contaminated with FBs and PHFBs was cooked with lime. Start
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::81362846dc1d995deb7248a432ff8bb0
https://pubmed.ncbi.nlm.nih.gov/26304451
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9
Use of liquid chromatography-high-resolution mass spectrometry for isolation and characterization of hydrolyzed fumonisins and relevant analysis in maize-based products
Autor: Annalisa, De Girolamo, Veronica M T, Lattanzio, Roberto, Schena, Angelo, Visconti, Michelangelo, Pascale
Publikováno v: Journal of mass spectrometry : JMS. 49(4)
The synthesis of partially hydrolyzed fumonisins (PHFB1 and PHFB2) and hydrolyzed fumonisins (HFB1 and HFB2) by chemical hydrolysis of pure fumonisins (FB1 and FB2) is reported together with the isolation and characterization by liquid chromatography
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=pmid________::9adedc5d5a71494866aaef282d94ef77
https://pubmed.ncbi.nlm.nih.gov/24719345
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