Carlo Francesco Morelli (Carlo F Morelli)

Publication Activity (10 Years)

Years Active: 2019-2024
Publications (10 Years): 11

Top Topics

Magnetic Nanoparticles

Highly Efficient

Bacillus Subtilis

Top Venues

Foods (Basel, Switzerland)

Journal of agricultural and food chemistry

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

Publications

Leonardo Gelati, Marco Rabuffetti, Maurizio Benaglia, Sebastiano Campisi, Antonella Gervasini, Giovanna Speranza, Carlo Francesco Morelli
Hydroxyapatite: An Eco-Friendly Material for Enzyme Immobilization. ChemPlusChem 89 (8) (2024)
Leonardo Gelati, Marco Rabuffetti, Maurizio Benaglia, Sebastiano Campisi, Antonella Gervasini, Giovanna Speranza, Carlo Francesco Morelli
Hydroxyapatite: An Eco-Friendly Material for Enzyme Immobilization. ChemPlusChem (2024)
Marina Simona Robescu, Andrés R Alcántara, Cinzia Calvio, Carlo Francesco Morelli, Giovanna Speranza, Daniela Ubiali, Teodora Bavaro
l-Theanine Goes Greener: A Highly Efficient Bioprocess Catalyzed by the Immobilized γ-Glutamyl Transferase from Bacillus subtilis. ChemSusChem (2023)
Carlo Francesco Morelli, Adele Cutignano, Giovanna Speranza, Gennaro Roberto Abbamondi, Marco Rabuffetti, Carmine Iodice, Rocco De Prisco, Giuseppina Tommonaro
Taste Compounds and Polyphenolic Profile of Tomato Varieties Cultivated with Beneficial Microorganisms: A Chemical Investigation on Nutritional Properties and Sensory Qualities. Biomolecules 13 (1) (2023)
Carlo Francesco Morelli, Adele Cutignano, Giovanna Speranza, Gennaro Roberto Abbamondi, Marco Rabuffetti, Carmine Iodice, Rocco De Prisco, Giuseppina Tommonaro
Taste Compounds and Polyphenolic Profile of Tomato Varieties Cultivated with Beneficial Microorganisms: A Chemical Investigation on Nutritional Properties and Sensory Qualities. Biomolecules 13 (1) (2023)
Letizia Sorti, Fiammetta Vitulano, Elia Cappellini, Fulvio Uggeri, Carlo Francesco Morelli, Guido Sello, Alessandro Minguzzi, Alberto Vertova
Electrochemical Iodination through the In Situ Generation of Iodinating Agents: A Promising Green Approach. Molecules (Basel, Switzerland) 28 (14) (2023)
Carlo Francesco Morelli, Adele Cutignano, Giovanna Speranza, Gennaro Roberto Abbamondi, Marco Rabuffetti, Carmine Iodice, Rocco De Prisco, Giuseppina Tommonaro
Taste Compounds and Polyphenolic Profile of Tomato Varieties Cultivated with Beneficial Microorganisms: A Chemical Investigation on Nutritional Properties and Sensory Qualities. Biomolecules 13 (1) (2023)
Carlo Francesco Morelli, Adele Cutignano, Giovanna Speranza, Gennaro Roberto Abbamondi, Marco Rabuffetti, Carmine Iodice, Rocco De Prisco, Giuseppina Tommonaro
Taste Compounds and Polyphenolic Profile of Tomato Varieties Cultivated with Beneficial Microorganisms: A Chemical Investigation on Nutritional Properties and Sensory Qualities. Biomolecules 13 (1) (2023)
Sara Sangiorgio, Nikolina Vidović, Giovanna Boschin, Gilda Aiello, Patrizia Arcidiaco, Anna Arnoldi, Carlo Francesco Morelli, Marco Rabuffetti, Teresa Recca, Letizia Scarabattoli, Daniela Ubiali, Giovanna Speranza
Preparation, Characterization and In Vitro Stability of a Novel ACE-Inhibitory Peptide from Soybean Protein. Foods (Basel, Switzerland) 11 (17) (2022)
Marina Simona Robescu, Francesca Annunziata, Valeria Somma, Cinzia Calvio, Carlo Francesco Morelli, Giovanna Speranza, Lucia Tamborini, Daniela Ubiali, Andrea Pinto, Teodora Bavaro
From Batch to Continuous Flow Bioprocessing: Use of an Immobilized γ-Glutamyl Transferase from B. subtilis for the Synthesis of Biologically Active Peptide Derivatives. Journal of agricultural and food chemistry 70 (42) (2022)
Michela Massone, Cinzia Calvio, Marco Rabuffetti, Giovanna Speranza, Carlo Francesco Morelli
Effect of the inserted active-site-covering lid loop on the catalytic activity of a mutant B. subtilis γ-glutamyltransferase (GGT). RSC advances 9 (60) (2019)