Výsledky vyhledávání - "Rosa Pizzano"

Isoelectric Focusing and ELISA for Detecting Adulteration of Donkey Milk with Cow Milk

Publikováno v: Journal of agricultural and food chemistry 62 (2014): 5853–5858. doi:10.1021/jf5025533
info:cnr-pdr/source/autori:Pizzano Rosa; Salimei Elisabetta/titolo:Isoelectric Focusing and ELISA for Detecting Adulteration of Donkey Milk with Cow Milk/doi:10.1021%2Fjf5025533/rivista:Journal of agricultural and food chemistry/anno:2014/pagina_da:5853/pagina_a:5858/intervallo_pagine:5853–5858/volume:62

Donkey milk has been recently revalued intensely due to its nutritional properties. Moreover, donkey milk has been proposed as an effective alternative food for some infants with cow milk allergy. Two fast analytical methods were proposed to detect t

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e506e6f584d5be818af45c7996b1c07d
https://doi.org/10.1021/jf5025533

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Occurrence of Major Whey Proteins in the pH 4.6 Insoluble Protein Fraction from UHT-Treated Milk

Autor: Rosa Pizzano, Francesco Addeo, Carla Manzo, Maria Adalgisa Nicolai

Publikováno v: Journal of agricultural and food chemistry 60 (2012): 8044–8050. doi:10.1021/jf3024563
info:cnr-pdr/source/autori:Pizzano Rosa; Manzo Carla; Nicolai Maria Adalgisa; Addeo Francesco/titolo:Occurrence of major whey proteins in the pH 4.6 insoluble protein fraction from UHT-treated milk/doi:10.1021%2Fjf3024563/rivista:Journal of agricultural and food chemistry/anno:2012/pagina_da:8044/pagina_a:8050/intervallo_pagine:8044–8050/volume:60

A clear picture of the protein rearrangement in milk following UHT-treatment was drawn by a comparative analysis of the pH 4.6 soluble protein fraction (SPF) and the pH 4.6 insoluble protein fraction (IPF) recovered from raw and UHT-treated milk samp

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::df3c3eb5e78a29ef4e7c52b20be8519d
https://doi.org/10.1021/jf3024563

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Coupling Immunomagnetic Separation on Magnetic Beads with Matrix-Assisted Laser Desorption Ionization-Time of Flight Mass Spectrometry for Detection of Staphylococcal Enterotoxin B

Autor: A. Sorrentino, Petr Kačer, Rosa Pizzano, Marek Kuzma, Carla Manzo, Gabriella Pocsfalvi, Gitta Schlosser, Livia Malorni, Zoltán Szilágyi

Publikováno v: Applied and Environmental Microbiology. 73:6945-6952

The growing importance of mass spectrometry for the identification and characterization of bacterial protein toxins is a consequence of the improved sensitivity and specificity of mass spectrometry-based techniques, especially when these techniques a

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0790e8026112466d6eb328d1f00c22f7
https://doi.org/10.1128/aem.01136-07

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Thermal markers arising from changes in the protein component of milk

Autor: Rosa Pizzano, Maria Adalgisa Nicolai, Carla Manzo

Publikováno v: Food control 51 (2015): 251–255. doi:10.1016/j.foodcont.2014.11.029
info:cnr-pdr/source/autori:Manzo Carla; Nicolai Maria Adalgisa; Pizzano Rosa/titolo:Thermal markers arising from changes in the protein component of milk/doi:10.1016%2Fj.foodcont.2014.11.029/rivista:Food control/anno:2015/pagina_da:251/pagina_a:255/intervallo_pagine:251–255/volume:51

Classification of heat load applied to milk requires the detection of parameters appropriately related to the intensity of the heat treatment. Current analytical methods based on heat-induced changes in the protein component of milk have been directe

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5a5a3187b18d390860e09c4496b0518f
http://hdl.handle.net/11588/593559

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Human IgE Binding to the Glycosidic Moiety of Bovine κ-Casein

Autor: Carla Manzo, Matteo Giannattasio, Rosa Pizzano, Maria Adalgisa Nicolai, Francesco Addeo

Publikováno v: Journal of agricultural and food chemistry 53 (2005): 7971–7975. doi:10.1021/jf050104z
info:cnr-pdr/source/autori:Pizzano Rosa; Nicolai Maria Adalgisa; Manzo Carla; Giannattasio Matteo; Addeo Francesco/titolo:Human IgE Binding to the Glycosidic Moiety of Bovine K-Casein/doi:10.1021%2Fjf050104z/rivista:Journal of agricultural and food chemistry/anno:2005/pagina_da:7971/pagina_a:7975/intervallo_pagine:7971–7975/volume:53

IgE ability for recognizing milk proteins was assayed in the serum of an adult atopic patient who outgrew cow milk allergy in early childhood. A number of protein species included in casein from bovine milk were detected by human IgE in immunoblottin

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::459dd1556f0063579c4f6de0efec4144
https://doi.org/10.1021/jf050104z

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Mass spectrometry-based procedure for the identification of ovine casein heterogeneity

Autor: Giuseppina Garro, Rosa Pizzano, Lina Chianese, Francesco Addeo, Simonetta Caira, Pasquale Ferranti

Publikováno v: Journal of dairy research
68 (2001): 35–51. doi:10.1017/S0022029900004611
info:cnr-pdr/source/autori:Ferranti Pasquale, Pizzano Rosa, Garro Giuseppina, Caira Simonetta, Chianese Lina, Addeo Francesco/titolo:Mass spectrometry-based procedure for the identification of ovine casein heterogeneity/doi:10.1017%2FS0022029900004611/rivista:Journal of dairy research (Print)/anno:2001/pagina_da:35/pagina_a:51/intervallo_pagine:35–51/volume:68

The efficiency of reversed-phase HPLC, capillary electrophoresis (CE), PAGE and isoelectric focusing with immunoblotting in separating ovine caseins has been evaluated. The assessment was carried out by employing electrospray ionization–mass spectr

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9a5ab56d5556747a672d173ac87d7fcf
https://doi.org/10.1017/s0022029900004611

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Primary structure of ovine αsl-caseins: localization of phosphorylation sites and characterization of genetic variants A, C and D

Autor: Antonio Malorni, Francesco Addeo, Gianpaolo Nitti, P. Laezza, Pasquale Ferranti, Rosa Pizzano, Lina Chianese

Publikováno v: Journal of Dairy Research. 62:281-296

SUMMARYThe primary structures of ovine α>s1-casein variants A, C and D (formerly called Welsh variant) were determined. Separation of variants from whole casein was achieved using a fast and reliable reversed-phase HPLC method. Extended structural c

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::e08d096ac880c7abae5ebed25723cf2d
https://doi.org/10.1017/s0022029900030983

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Allergenicity of Milk Proteins

Autor: Marina Cuollo, Gabriella Pinto, Gianluca Picariello, Simonetta Caira, Rosa Pizzano, Lina Chianese, Francesco Addeo

Publikováno v: Milk Protein
Milk protein, edited by Walter L. Hurley, pp. 173–214. Rijeka: INTECH, 2012
info:cnr-pdr/source/autori:Simonetta Caira, Rosa Pizzano, Gianluca Picariello, Gabriella Pinto, Cuollo Marina, Lina Chianese, Francesco Addeo/titolo:Allergenicity of milk proteins/titolo_volume:Milk protein/curatori_volume:Walter L. Hurley/editore: /anno:2012

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d0b57ca2800532e6987f7fbd5137af1e
http://www.intechopen.com/articles/show/title/allergenicity-of-milk-proteins

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Authentication of dairy products by immunochemical methods: a review

Autor: Maria Adalgisa Nicolai, Carla Manzo, Francesco Addeo, Rosa Pizzano

Publikováno v: Dairy science & technology 91 (2011): 77–95. doi:10.1007/s13594-011-0008-7
info:cnr-pdr/source/autori:Pizzano Rosa; Nicolai Maria Adalgisa; Manzo Carla; Addeo Francesco/titolo:Authentication of dairy products by immunochemical methods: a review/doi:10.1007%2Fs13594-011-0008-7/rivista:Dairy science & technology/anno:2011/pagina_da:77/pagina_a:95/intervallo_pagine:77–95/volume:91

Antibody-based techniques for the assessment of authenticity of dairy products are reviewed in this paper. Because of the inherent complexity of the protein and peptide fractions from milk and even more so from cheese, the use of immunoreagents which

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::dd9cf1db5866ab39c2c057a56eaf86c6
http://hdl.handle.net/11588/387622

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Fast isoelectric focusing and antipeptide antibodies for detecting bovine casein in adulterated water buffalo milk and derived mozzarella cheese

Autor: Francesco Addeo, Rosa Pizzano, Simonetta Caira, Lina Chianese, Maria Adalgisa Nicolai

Publikováno v: Journal of agricultural and food chemistry 57 (2009): 10063–10066. doi:10.1021/jf9020009
info:cnr-pdr/source/autori:Addeo Francesco; Pizzano Rosa; Nicolai Maria Adalgisa; Caira Simonetta; Chianese Lina/titolo:Fast Isoelectric Focusing and Antipeptide Antibodies for Detecting Bovine Casein in Adulterated Water Buffalo Milk and Derived Mozzarella Cheese/doi:10.1021%2Fjf9020009/rivista:Journal of agricultural and food chemistry/anno:2009/pagina_da:10063/pagina_a:10066/intervallo_pagine:10063–10066/volume:57

Plasmin hydrolysis of water buffalo casein (CN) can liberate a peptide comigrating with bovine gamma(2)-CN. Occurrence of this peptide may lead to false-positive detection of cow's milk for a genuine water buffalo cheese when it is analyzed by applyi

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c2c9de627d4f78ec2a03e84bbfc7a5fa
https://pubmed.ncbi.nlm.nih.gov/19831418

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