Giovanna Speranza

Publication Activity (10 Years)

Years Active: 2019-2024
Publications (10 Years): 15

Top Topics

Magnetic Nanoparticles

Top Venues

International journal of molecular sciences

Foods (Basel, Switzerland)

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

Publications

Matija Modrušan, Lucija Glazer, Lucija Otmačić, Ivo Crnolatac, Nikola Cindro, Nikolina Vidović, Ivo Piantanida, Giovanna Speranza, Gordan Horvat, Vladislav Tomišić
Anion-Binding Properties of Short Linear Homopeptides. International journal of molecular sciences 25 (10) (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 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)
Matija Modrušan, Lucija Glazer, Lucija Otmačić, Ivo Crnolatac, Nikola Cindro, Nikolina Vidović, Ivo Piantanida, Giovanna Speranza, Gordan Horvat, Vladislav Tomišić
Anion-Binding Properties of Short Linear Homopeptides. International journal of molecular sciences 25 (10) (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)
Franco Fusi, Giovanni Romano, Giovanna Speranza, Giovanni Agati
Photon- and Singlet-Oxygen-Induced Cis-Trans Isomerization of the Water-Soluble Carotenoid Crocin. International journal of molecular sciences 24 (13) (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)
Riccardo Semproli, Marina Simona Robescu, Sara Sangiorgio, Eleonora Pargoletti, Teodora Bavaro, Marco Rabuffetti, Giuseppe Cappelletti, Giovanna Speranza, Daniela Ubiali
From Lactose to Alkyl Galactoside Fatty Acid Esters as Non-Ionic Biosurfactants: A Two-Step Enzymatic Approach to Cheese Whey Valorization. ChemPlusChem 88 (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)
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)
Riccardo Semproli, Marina Simona Robescu, Sara Sangiorgio, Eleonora Pargoletti, Teodora Bavaro, Marco Rabuffetti, Giuseppe Cappelletti, Giovanna Speranza, Daniela Ubiali
From Lactose to Alkyl Galactoside Fatty Acid Esters as Non-Ionic Biosurfactants: A Two-Step Enzymatic Approach to Cheese Whey Valorization. ChemPlusChem 88 (1) (2023)
Jacopo F A A Amari, Sara Sangiorgio, Eleonora Pargoletti, Marco Rabuffetti, Federica Zaccheria, Fabio Usuelli, Valeria Quaranta, Giovanna Speranza, Giuseppe Cappelletti
Chemically vs Enzymatically Synthesized Polyglycerol-Based Esters: A Comparison between Their Surfactancy. ACS omega 8 (29) (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)
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)