Alberto Barbiroli

Scopus Author ID ORCID

Publication Activity (10 Years)

Years Active: 2018-2024
Publications (10 Years): 15

Top Topics

Multiple Myeloma

Saccharomyces Cerevisiae

Gas Chromatography

Top Venues

Foods (Basel, Switzerland)

International journal of molecular sciences

Molecules (Basel, Switzerland)

This page only lists publications with an associated author ORCID identifier.

Publications

Samantha Rossi, Davide Gottardi, Alberto Barbiroli, Mattia Di Nunzio, Lorenzo Siroli, Giacomo Braschi, Oliver K Schlüter, Francesca Patrignani, Rosalba Lanciotti
Effect of Combined High-Pressure Homogenization and Biotechnological Processes on Chitin, Protein, and Antioxidant Activity of Cricket Powder-Based Ingredients. Foods (Basel, Switzerland) 13 (3) (2024)
Samantha Rossi, Davide Gottardi, Alberto Barbiroli, Mattia Di Nunzio, Lorenzo Siroli, Giacomo Braschi, Oliver K Schlüter, Francesca Patrignani, Rosalba Lanciotti
Effect of Combined High-Pressure Homogenization and Biotechnological Processes on Chitin, Protein, and Antioxidant Activity of Cricket Powder-Based Ingredients. Foods (Basel, Switzerland) 13 (3) (2024)
Dea Korcari, Alberto Fanton, Giovanni Ricci, Noemi Sofia Rabitti, Monica Laureati, Johannes A Hogenboom, Luisa Pellegrino, Davide Emide, Alberto Barbiroli, Maria Grazia Fortina
Fine Cocoa Fermentation with Selected Lactic Acid Bacteria: Fermentation Performance and Impact on Chocolate Composition and Sensory Properties. Foods (Basel, Switzerland) 12 (2) (2023)
Dea Korcari, Alberto Fanton, Giovanni Ricci, Noemi Sofia Rabitti, Monica Laureati, Johannes A Hogenboom, Luisa Pellegrino, Davide Emide, Alberto Barbiroli, Maria Grazia Fortina
Fine Cocoa Fermentation with Selected Lactic Acid Bacteria: Fermentation Performance and Impact on Chocolate Composition and Sensory Properties. Foods (Basel, Switzerland) 12 (2) (2023)
Sara Margherita Borgonovi, Elena Chiarello, Federica Pasini, Gianfranco Picone, Silvia Marzocchi, Francesco Capozzi, Alessandra Bordoni, Alberto Barbiroli, Alessandra Marti, Stefania Iametti, Mattia Di Nunzio
Effect of Sprouting on Biomolecular and Antioxidant Features of Common Buckwheat ( Fagopyrum esculentum ). Foods (Basel, Switzerland) 12 (10) (2023)
Andrea Bresciani, Davide Emide, Francesca Saitta, Dimitrios Fessas, Stefania Iametti, Alberto Barbiroli, Alessandra Marti
Impact of Thermal Treatment on the Starch-Protein Interplay in Red Lentils: Connecting Molecular Features and Rheological Properties. Molecules (Basel, Switzerland) 27 (4) (2022)
Federico Ballabio, Luca Broggini, Cristina Paissoni, Xiao Han, Kaliroi Peqini, Benedetta Maria Sala, Renhua Sun, Tatyana Sandalova, Alberto Barbiroli, Adnane Achour, Sara Pellegrino, Stefano Ricagno, Carlo Camilloni
l- to d-Amino Acid Substitution in the Immunodominant LCMV-Derived Epitope gp33 Highlights the Sensitivity of the TCR Recognition Mechanism for the MHC/Peptide Structure and Dynamics. ACS omega 7 (11) (2022)
Rosaria Russo, Margherita Romeo, Tim Schulte, Martina Maritan, Luca Oberti, Maria Monica Barzago, Alberto Barbiroli, Carlo Pappone, Luigi Anastasia, Giovanni Palladini, Luisa Diomede, Stefano Ricagno
Cu(II) Binding Increases the Soluble Toxicity of Amyloidogenic Light Chains. International journal of molecular sciences 23 (2) (2022)
Andrea Bresciani, Daniela Erba, Maria Cristina Casiraghi, Stefania Iametti, Alessandra Marti, Alberto Barbiroli
Pasta from Red Lentils ( Lens culinaris ): The Effect of Pasta-Making Process on Starch and Protein Features, and Cooking Behavior. Foods (Basel, Switzerland) 11 (24) (2022)
Andrea Bresciani, Daniela Erba, Maria Cristina Casiraghi, Stefania Iametti, Alessandra Marti, Alberto Barbiroli
Pasta from Red Lentils ( Lens culinaris ): The Effect of Pasta-Making Process on Starch and Protein Features, and Cooking Behavior. Foods (Basel, Switzerland) 11 (24) (2022)
Greta Bianchi, Marco Mangiagalli, Alberto Barbiroli, Sonia Longhi, Rita Grandori, Carlo Santambrogio, Stefania Brocca
Distribution of Charged Residues Affects the Average Size and Shape of Intrinsically Disordered Proteins. Biomolecules 12 (4) (2022)
Alberto Barbiroli, Stefania Iametti, Francesco Bonomi
Beta-Lactoglobulin as a Model Food Protein: How to Promote, Prevent, and Exploit Its Unfolding Processes. Molecules (Basel, Switzerland) 27 (3) (2022)
Marco Mangiagalli, Michela Lapi, Serena Maione, Marco Orlando, Stefania Brocca, Alessandra Pesce, Alberto Barbiroli, Carlo Camilloni, Sandra Pucciarelli, Marina Lotti, Marco Nardini
The co-existence of cold activity and thermal stability in an Antarctic GH42 β-galactosidase relies on its hexameric quaternary arrangement. The FEBS journal 288 (2) (2020)
Francesca Saitta, Paolo Motta, Alberto Barbiroli, Marco Signorelli, Carmelo La Rosa, Anna Janaszewska, Barbara Klajnert-Maculewicz, Dimitrios Fessas
Influence of Free Fatty Acids on Lipid Membrane-Nisin Interaction. Langmuir : the ACS journal of surfaces and colloids 36 (45) (2020)
Genny Degani, Alberto Barbiroli, Luca Regazzoni, Laura Popolo, Maria Antonietta Vanoni
Imine Deaminase Activity and Conformational Stability of UK114, the Mammalian Member of the Rid Protein Family Active in Amino Acid Metabolism. International journal of molecular sciences 19 (4) (2018)