Iametti相关文献与解析，生知库 | 链接生命科学的每一步

Borgonovi, Sara Margherita; Marzocchi, Silvia; Pasini, Federica; Bordoni, Alessandra; Barbiroli, Alberto; Marti, Alessandra; Iametti, Stefania; Di Nunzio, Mattia

发表日期：2025

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Docosahexaenoic Acid as Master Regulator of Cellular Antioxidant Defenses: A Systematic Review

二十二碳六烯酸作为细胞抗氧化防御的主要调节因子：系统性综述

期刊:Antioxidants

影响因子:6.6

doi:10.3390/antiox12061283

Borgonovi, Sara Margherita; Iametti, Stefania; Di Nunzio, Mattia

细胞生物学

发表日期：2023

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Oxidases as Oxygen Scavengers in Hypoxic Conditions: A Kinetic Model.

氧化酶在缺氧条件下作为氧清除剂：动力学模型

期刊:Molecules

影响因子:4.6

doi:10.3390/molecules28135216

Bazzoli Paolo, Iametti Stefania, Fessas Dimitrios, Bonomi Francesco, Schiraldi Alberto

Investigation of the Effects of Monomeric and Dimeric Stilbenoids on Bacteria-Induced Cytokines and LPS-Induced ROS Formation in Bone Marrow-Derived Dendritic Cells

单体和二聚体芪类化合物对细菌诱导的细胞因子和 LPS 诱导的骨髓源性树突状细胞 ROS 形成的影响的研究

期刊:International Journal of Molecular Sciences

影响因子:0.7

doi:10.3390/ijms24032731

Peter Riber Johnsen, Cecilia Pinna, Luce Mattio, Mathilde Bech Strube, Mattia Di Nunzio, Stefania Iametti, Sabrina Dallavalle, Andrea Pinto, Hanne Frøkiær

Pasta from Red Lentils (Lens culinaris): The Effect of Pasta-Making Process on Starch and Protein Features, and Cooking Behavior.

红扁豆（Lens culinaris）意面：意面制作过程对淀粉和蛋白质特性及烹饪性能的影响

期刊:Foods

影响因子:5.1

doi:10.3390/foods11244040

Bresciani Andrea, Erba Daniela, Casiraghi Maria Cristina, Iametti Stefania, Marti Alessandra, Barbiroli Alberto

其它

发表日期：2022

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Beta-Lactoglobulin as a Model Food Protein: How to Promote, Prevent, and Exploit Its Unfolding Processes

β-乳球蛋白作为一种模型食品蛋白：如何促进、预防和利用其展开过程

期刊:Molecules

影响因子:4.6

doi:10.3390/molecules27031131

Barbiroli, Alberto; Iametti, Stefania; Bonomi, Francesco

发表日期：2022

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Quantification of Protein "Biomarkers" in Wheat-Based Food Systems: Dealing with Process-Related Issues

小麦基食品系统中蛋白质“生物标志物”的量化：处理与工艺相关的问题

期刊:Molecules

影响因子:4.2

doi:10.3390/molecules27092637

Mauro Marengo, Aristodemo Carpen, Gianfranco Mamone, Pasquale Ferranti, Stefania Iametti

发表日期：2022

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Protein interactions in the biological assembly of iron-sulfur clusters in Escherichia coli: Molecular and mechanistic aspects of the earliest assembly steps

大肠杆菌中铁硫簇生物组装过程中的蛋白质相互作用：早期组装步骤的分子和机制方面

期刊:IUBMB Life

影响因子:3.2

doi:10.1002/iub.2622

Bonomi, Francesco; Iametti, Stefania; Barbiroli, Alberto

发表日期：2022

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Gold Nanoparticles as a Possible Tool to Untangle Some Structural Features of the Gluten Network

金纳米粒子作为一种可能的工具，用于解析面筋网络的某些结构特征

Setting Up a "Green" Extraction Protocol for Bioactive Compounds in Buckwheat Husk

建立荞麦壳中生物活性化合物的“绿色”提取方案

Exploring Germination to Unlock the Nutritional Potential of Sorghum (Sorghum bicolor)

探索发芽过程以释放高粱（Sorghum bicolor）的营养潜力

Docosahexaenoic Acid as Master Regulator of Cellular Antioxidant Defenses: A Systematic Review

二十二碳六烯酸作为细胞抗氧化防御的主要调节因子：系统性综述

Oxidases as Oxygen Scavengers in Hypoxic Conditions: A Kinetic Model.

氧化酶在缺氧条件下作为氧清除剂：动力学模型

Investigation of the Effects of Monomeric and Dimeric Stilbenoids on Bacteria-Induced Cytokines and LPS-Induced ROS Formation in Bone Marrow-Derived Dendritic Cells

单体和二聚体芪类化合物对细菌诱导的细胞因子和 LPS 诱导的骨髓源性树突状细胞 ROS 形成的影响的研究

Pasta from Red Lentils (Lens culinaris): The Effect of Pasta-Making Process on Starch and Protein Features, and Cooking Behavior.

红扁豆（Lens culinaris）意面：意面制作过程对淀粉和蛋白质特性及烹饪性能的影响

Beta-Lactoglobulin as a Model Food Protein: How to Promote, Prevent, and Exploit Its Unfolding Processes

β-乳球蛋白作为一种模型食品蛋白：如何促进、预防和利用其展开过程

Quantification of Protein "Biomarkers" in Wheat-Based Food Systems: Dealing with Process-Related Issues

小麦基食品系统中蛋白质“生物标志物”的量化：处理与工艺相关的问题

Protein interactions in the biological assembly of iron-sulfur clusters in Escherichia coli: Molecular and mechanistic aspects of the earliest assembly steps

大肠杆菌中铁硫簇生物组装过程中的蛋白质相互作用：早期组装步骤的分子和机制方面