Marco Rabuffetti

Publication Activity (10 Years)

Years Active: 2022-2024
Publications (10 Years): 10

Top Topics

Angiotensin Converting Enzyme

Magnetic Nanoparticles

Top Venues

Foods (Basel, Switzerland)

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)
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)
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)
Sara Sangiorgio, Mattia Cambò, Riccardo Semproli, Daniela Ubiali, Giovanna Speranza, Marco Rabuffetti
2-O-Acetyl-3,4,5,6-tetra-O-benzyl-d-myo-inosityl diphenylphosphate: A new useful intermediate to inositol phosphate and phospholipids. Chirality 34 (8) (2022)
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)