MARENGO, Mauro
MARENGO, Mauro
SCIENZA E TECNOLOGIA DEL FARMACO
A molecular view of individual processing steps in pasta making
2012-01-01 Iametti S; Bonomi F; Marengo M; Marti A; Miriani M; Ragg E; Pagani M
A multidisciplinary approach to define the molecular requirements for production of enriched pasta from pigmented wheat
2015-01-01 F. Bonomi, M. Zanoletti, P. Abbasi Parizad, M. Marengo, V. Lavelli, A. Carpen, S. Iametti, M. A. Pagani
Adsorption on the surface of emulsions worsen the allergenic potential of bovine beta-lactoglobulin
2015-01-01 Matteo Miriani, Pasquale Ferranti, Mauro Marengo, Francesco Bonomi, Alberto Barbiroli, Stefania Iametti
Analysis of cell envelope proteome of pseudomonas aeruginosa by capture of surface-exposed proteins on activated magnetic nanoparticles
2012-01-01 D. Vecchietti; M. Miriani; D. DiSilvestre; F. Bonomi; M. Marengo; P. Mauri; G. Bertoni
Biotechnology for Food Protection: Structural Features of Immobilized Antimicrobial Proteins
2007-01-01 Marengo M; Iametti S; Bonomi F; Barbiroli A; Piergiovanni L; Mascheroni E
Cereal proteins: Fundamental understanding for processing applications
2014-01-01 F. Bonomi, A. Barbiroli, S. Iametti, M. Marengo, M. Miriani, M. A. Pagani
Characterization of bread samples enriched with fish flour (Cobia, Rachycentrum canadum)
2014-01-01 G. A. Fagundes, M. Salas-Mellado, L. Azzini, M. Marengo, M. Zanoletti, S. Iametti, M. A. Pagani
Conjugates between food proteins and magnetic nanoparticles: production and properties
2008-01-01 Marengo M; Bonomi F; Miriani M; Cosentino S; Ferraretto A; Hempelmann R
Crosstalks between biopolymers in rice: are we listening to all the voices?
2015-01-01 F. Bonomi, A. Barbiroli, S. Iametti, M. Marengo, A. Marti, M. A. Pagani
Dissecting the protein-stabilizing properties of polyols
2016-01-01 Alberto Barbiroli, Mauro Marengo, Dimitrios Fessas, Enzio Ragg, Stefania Iametti, Stefano Renzetti, Francesco Bonomi
Effects of dispersed solids on the activity and specificity of food-grade lipases
2017-01-01 Carpen, A., Marengo, M., Bonomi, F., Iametti, S.
Gluten structural evolution during pasta processing in refined and whole grain pasta: the influence of mixing, drying, and cooking
2014-01-01 J. E. Bock, R. West, S. Iametti, F. Bonomi, M. Marengo, K. Seetharaman
Inhibition of pancreatic α-amilase by resveratrol-derived viniferins relates to their geometrical features and implies co-operative binding
2019-01-01 Luce M. Mattio, Mauro Marengo, Chiara Parravicini, Ivano Eberini, Sabrina Dallavalle, Francesco Bonomi, Stefania Iametti, Andrea Pinto
Janus and Argus: Multiple and opposite aspects of non-gluten proteins in ancient grains
2013-01-01 Bonomi F; Barbiroli A; Iametti S; Marengo M; Miriani M; Marti A; Pagani M A
Lysozyme immobilization on cellulose-based materials as a tool for food protection
2008-01-01 Mascheroni E; Mora L; Capretti G; Santoro C; Marengo M; Bonomi F; Piergiovanni L
Managing allergenic risks at the industrial level: Egg proteins residues in pasta
2018-01-01 Marengo Mauro, Bonomi Francesco, Iametti Stefania
Mapping the molecular determinants of inter-protein network formation in gluten
2011-01-01 Bonomi F; Marengo M; Ragg E; Seetharaman K; Pagani M; Iametti S
Modificazioni indotte da trattamenti (bio-)tecnologici su tritello di grano saraceno e loro influenza in panificazione
2018-01-01 M. Zanoletti; A. Marti; M. Marengo; M. A. Pagani; S. Renzetti
Molecular and sensory approaches to the characterization of soybean-enriched rice-based snacks
2014-01-01 J. Manful, H. F. Akoto, P. N. T. Johnson, E. Sakyi-Dawson, M. Marengo, L. Azzini, F. Bonomi, S. Buratti, S. Benedetti, M. Zanoletti, M. A. Pagani, A. Barbiroli, S. Iametti
Molecular features of protein and starch in African rice relate to their processing behavior
2013-01-01 Barbiroli A; Bonomi F; Iametti S; Marti A; Marengo M; Pagani M A; Manful J
| Titolo | Data di pubblicazione | Autore(i) | File |
|---|---|---|---|
| A molecular view of individual processing steps in pasta making | 2012 | Iametti S; Bonomi F; Marengo M; Marti A; Miriani M; Ragg E; Pagani M | |
| A multidisciplinary approach to define the molecular requirements for production of enriched pasta from pigmented wheat | 2015 | F. Bonomi, M. Zanoletti, P. Abbasi Parizad, M. Marengo, V. Lavelli, A. Carpen, S. Iametti, M. A. Pagani | |
| Adsorption on the surface of emulsions worsen the allergenic potential of bovine beta-lactoglobulin | 2015 | Matteo Miriani, Pasquale Ferranti, Mauro Marengo, Francesco Bonomi, Alberto Barbiroli, Stefania Iametti | |
| Analysis of cell envelope proteome of pseudomonas aeruginosa by capture of surface-exposed proteins on activated magnetic nanoparticles | 2012 | D. Vecchietti; M. Miriani; D. DiSilvestre; F. Bonomi; M. Marengo; P. Mauri; G. Bertoni | |
| Biotechnology for Food Protection: Structural Features of Immobilized Antimicrobial Proteins | 2007 | Marengo M; Iametti S; Bonomi F; Barbiroli A; Piergiovanni L; Mascheroni E | |
| Cereal proteins: Fundamental understanding for processing applications | 2014 | F. Bonomi, A. Barbiroli, S. Iametti, M. Marengo, M. Miriani, M. A. Pagani | |
| Characterization of bread samples enriched with fish flour (Cobia, Rachycentrum canadum) | 2014 | G. A. Fagundes, M. Salas-Mellado, L. Azzini, M. Marengo, M. Zanoletti, S. Iametti, M. A. Pagani | |
| Conjugates between food proteins and magnetic nanoparticles: production and properties | 2008 | Marengo M; Bonomi F; Miriani M; Cosentino S; Ferraretto A; Hempelmann R | |
| Crosstalks between biopolymers in rice: are we listening to all the voices? | 2015 | F. Bonomi, A. Barbiroli, S. Iametti, M. Marengo, A. Marti, M. A. Pagani | |
| Dissecting the protein-stabilizing properties of polyols | 2016 | Alberto Barbiroli, Mauro Marengo, Dimitrios Fessas, Enzio Ragg, Stefania Iametti, Stefano Renzetti, Francesco Bonomi | |
| Effects of dispersed solids on the activity and specificity of food-grade lipases | 2017 | Carpen, A., Marengo, M., Bonomi, F., Iametti, S. | |
| Gluten structural evolution during pasta processing in refined and whole grain pasta: the influence of mixing, drying, and cooking | 2014 | J. E. Bock, R. West, S. Iametti, F. Bonomi, M. Marengo, K. Seetharaman | |
| Inhibition of pancreatic α-amilase by resveratrol-derived viniferins relates to their geometrical features and implies co-operative binding | 2019 | Luce M. Mattio, Mauro Marengo, Chiara Parravicini, Ivano Eberini, Sabrina Dallavalle, Francesco Bonomi, Stefania Iametti, Andrea Pinto | |
| Janus and Argus: Multiple and opposite aspects of non-gluten proteins in ancient grains | 2013 | Bonomi F; Barbiroli A; Iametti S; Marengo M; Miriani M; Marti A; Pagani M A | |
| Lysozyme immobilization on cellulose-based materials as a tool for food protection | 2008 | Mascheroni E; Mora L; Capretti G; Santoro C; Marengo M; Bonomi F; Piergiovanni L | |
| Managing allergenic risks at the industrial level: Egg proteins residues in pasta | 2018 | Marengo Mauro, Bonomi Francesco, Iametti Stefania | |
| Mapping the molecular determinants of inter-protein network formation in gluten | 2011 | Bonomi F; Marengo M; Ragg E; Seetharaman K; Pagani M; Iametti S | |
| Modificazioni indotte da trattamenti (bio-)tecnologici su tritello di grano saraceno e loro influenza in panificazione | 2018 | M. Zanoletti; A. Marti; M. Marengo; M. A. Pagani; S. Renzetti | |
| Molecular and sensory approaches to the characterization of soybean-enriched rice-based snacks | 2014 | J. Manful, H. F. Akoto, P. N. T. Johnson, E. Sakyi-Dawson, M. Marengo, L. Azzini, F. Bonomi, S. Buratti, S. Benedetti, M. Zanoletti, M. A. Pagani, A. Barbiroli, S. Iametti | |
| Molecular features of protein and starch in African rice relate to their processing behavior | 2013 | Barbiroli A; Bonomi F; Iametti S; Marti A; Marengo M; Pagani M A; Manful J |