Raffaella Gianferri

Dr. Raffaella Gianferri

Sapienza University of Rome, Department of Chemistry, Rome, Italy
orcid

Research Focus & Metrics

Academic Career Length

27Years (2000-Present)

(Calculated once Scilit publication data is synced: current year − year of first publication + 1)

Representative Publications

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29 June 2005 in Magnetic Resonance in Chemistry
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Journal Article
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Anatoly P. SobolevAnatoly P. Sobolev
Anatoly P. Sobolev
EBElvino Brosio
Elvino Brosio
RGRaffaella Gianferri
Raffaella Gianferri
ASAnna L. Segre
Anna L. Segre
A detailed analysis of the proton high-field NMR spectra of aqueous and organic extracts of lettuce leaves is reported for the first time. A combination of COSY, TOCSY, 1H–13C HSQC, 1H–13C HMBC bidimensional sequences and DOSY was used to assign each spin system and to separate the components of the complex patterns. A large number of water-soluble metabolites belonging to different classes such as carbohydrates, polyols, organic acids and amino acids were fully assigned. Moreover, the complex spectra of metabolites extracted in organic solvents belonging to sterols, fatty acids, diacylglycerophospholipids, galactosyldiacylglycerols, sulpholipids, pheophytins, carotenoids and hydrocarbons were also assigned. Copyright © 2005 John Wiley & Sons, Ltd.

1 September 2008 in Food Chemistry
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Journal Article
Closed access
Mena RitotaMena Ritota
Mena Ritota
RGRaffaella Gianferri
Raffaella Gianferri
RBRemo Bucci
Remo Bucci
EBElvino Brosio
Elvino Brosio

1 February 2007 in International Dairy Journal
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Journal Article
Closed access
RGRaffaella Gianferri
Raffaella Gianferri
MMMarco Maioli
Marco Maioli
MDMaurizio Delfini
Maurizio Delfini
EBElvino Brosio
Elvino Brosio

1 January 2005 in Food Chemistry
Verified
Journal Article
Closed access
ARAntonio Raffo*
Antonio Raffo*
RGRaffaella Gianferri
Raffaella Gianferri
RBR. Barbieri
R. Barbieri
EBElvino Brosio
Elvino Brosio

31 March 2004 in Physical Chemistry Chemical Physics
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Journal Article
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LCLuigi Coppola
Luigi Coppola
RGRaffaella Gianferri
Raffaella Gianferri
Isabella NicoteraIsabella Nicotera
Isabella Nicotera
Cesare Oliviero RossiCesare Oliviero Rossi
Cesare Oliviero Rossi
GRGiuseppe Antonio Ranieri
Giuseppe Antonio Ranieri
A complete, rheometrical analysis (steady, oscillatory and transient stress-relaxation experiments) may be performed to indirectly elucidate the inner structure of surfactant solutions over a wide range of physicochemical conditions. In this paper, structure and structural changes in cetyltrimethylammonium bromide (CTAB)/H2O mixtures have been studied by a set of rheological experiments as a function of composition (2–40 wt% CTAB) and temperature (20–70 °C). This system was chosen for several reasons: firstly, it forms elongated micelles and exhibits a strong viscoelasticity at low concentrations (ca. 2 wt%); secondly, it has a low critical micellar concentration and a Krafft temperature close to the room temperature; third, a nematic phase (type-I, N) is formed in the concentration range 25–29 wt% with a clearing temperature of ca. 40 °C. The nematic phase is intermediate to a micellar isotropic phase (L1), at low concentration, and to a normal hexagonal lyomesophase (H1) at high concentration of CTAB. The L1 phase, consisting of a very large region, exhibited different rheological properties. At 30 °C, viscoelastic data revealed a sphere-to-cylinder transition in shape of micelles in mixtures above 14 wt% CTAB. By increasing further the composition, a fast micellar growth was observed without reaching an entangled phase. The evolution of micellar morphology was also recorded with increasing temperature. The nematic and hexagonal phases, made by similar structural units (i.e. unconnected cylindrical aggregates), behaved like shear thinning materials and showed a comparable viscoelastic spectrum consisting of fast and slow relaxation processes. The slower relaxation times were interpreted as a relaxation of a shear-induced orientation that involved large lyotropic domains. Faster relaxation times (<1 s), on the contrary, could be related to dynamics or kinetics of stiff cylindrical aggregates.

1 January 2007 in Food Chemistry
Verified
Journal Article
Closed access
RGRaffaella Gianferri
Raffaella Gianferri
VDV Daiuto
V Daiuto
RCR Curini
R Curini
MDM Delfini
M Delfini
EBE Brosio
E Brosio