Iametti Stefania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

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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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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Bio-Functional and Structural Properties of Pasta Enriched with a Debranning Fraction from Purple Wheat

紫麦脱麸组分强化意大利面的生物功能和结构特性

期刊:Foods

影响因子:5.1

doi:10.3390/foods9020163

Parizad, Parisa Abbasi; Marengo, Mauro; Bonomi, Francesco; Scarafoni, Alessio; Cecchini, Cristina; Pagani, Maria Ambrogina; Marti, Alessandra; Iametti, Stefania

发表日期：2020

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Sakacin-A antimicrobial packaging for decreasing Listeria contamination in thin-cut meat: preliminary assessment

Sakacin——一种用于降低薄切肉中李斯特菌污染的抗菌包装：初步评估

期刊:Journal of the Science of Food and Agriculture

影响因子:3.5

doi:10.1002/jsfa.8120

Barbiroli, Alberto; Musatti, Alida; Capretti, Giorgio; Iametti, Stefania; Rollini, Manuela

发表日期：2017

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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

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

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

Bio-Functional and Structural Properties of Pasta Enriched with a Debranning Fraction from Purple Wheat

紫麦脱麸组分强化意大利面的生物功能和结构特性

Sakacin-A antimicrobial packaging for decreasing Listeria contamination in thin-cut meat: preliminary assessment

Sakacin——一种用于降低薄切肉中李斯特菌污染的抗菌包装：初步评估