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We present the first assessment of atmospheric pollution by mercury (Hg) in an industrialized area located in the Ossola Valley (Italian Central Alps), in close proximity to the Toce River. The study area suffers from a level of Hg contamination due to a Hg cell chlor-alkali plant operating from 1915 to the end of 2017. We measured gaseous elemental Hg (GEM) levels by means of a portable Hg analyzer during car surveys between autumn 2018 and summer 2020. Moreover, we assessed the long-term dispersion pattern of atmospheric Hg by analyzing the total Hg concentration in samples of lichens collected in the Ossola Valley. High values of GEM concentrations (1112 ng m−3) up to three orders of magnitude higher than the typical terrestrial background concentration in the northern hemisphere were measured in the proximity of the chlor-alkali plant. Hg concentrations in lichens ranged from 142 ng g−1 at sampling sites located north of the chlor-alkali plant to 624 ng g−1 in lichens collected south of the chlor-alkali plant. A north-south gradient of Hg accumulation in lichens along the Ossola Valley channel was observed, highlighting that the area located south of the chlor-alkali plant is more exposed to the dispersion of Hg emitted into the atmosphere from the industrial site. Long-term studies on Hg emission and dispersion in the Ossola Valley are needed to better assess potential impact on ecosystems and human health.
Laura Fantozzi; Nicoletta Guerrieri; Giovanni Manca; Arianna Orrù; Laura Marziali. An Integrated Investigation of Atmospheric Gaseous Elemental Mercury Transport and Dispersion Around a Chlor-Alkali Plant in the Ossola Valley (Italian Central Alps). Toxics 2021, 9, 172 .
AMA StyleLaura Fantozzi, Nicoletta Guerrieri, Giovanni Manca, Arianna Orrù, Laura Marziali. An Integrated Investigation of Atmospheric Gaseous Elemental Mercury Transport and Dispersion Around a Chlor-Alkali Plant in the Ossola Valley (Italian Central Alps). Toxics. 2021; 9 (7):172.
Chicago/Turabian StyleLaura Fantozzi; Nicoletta Guerrieri; Giovanni Manca; Arianna Orrù; Laura Marziali. 2021. "An Integrated Investigation of Atmospheric Gaseous Elemental Mercury Transport and Dispersion Around a Chlor-Alkali Plant in the Ossola Valley (Italian Central Alps)." Toxics 9, no. 7: 172.
N. Guerrieri; M. Cavaletto. Cereals proteins. Proteins in Food Processing 2018, 223 -244.
AMA StyleN. Guerrieri, M. Cavaletto. Cereals proteins. Proteins in Food Processing. 2018; ():223-244.
Chicago/Turabian StyleN. Guerrieri; M. Cavaletto. 2018. "Cereals proteins." Proteins in Food Processing , no. : 223-244.
The phenotypic features of the Azotobacter vinelandii RhdA mutant MV474 (in which the rhdA gene was deleted) indicated that defects in antioxidant systems in this organism were related to the expression of the tandem-domain rhodanese RhdA. In this work, further insights on the effects of the oxidative imbalance generated by the absence of RhdA (e.g. increased levels of lipid hydroperoxides) are provided. Starting from the evidence that glutathione was depleted in MV474, and using both in silico and in vitro approaches, here we studied the interaction of wild-type RhdA and Cys230Ala site-directed RhdA mutant with glutathione species. We found that RhdA was able to bind in vitro reduced glutathione (GSH) and that RhdA-Cys230 residue was mandatory for the complex formation. RhdA catalyzed glutathione-disulfide formation in the presence of a system generating the glutathione thiyl radical (GS•, an oxidized form of GSH), thereby facilitating GSH regeneration. This reaction was negligible when the Cys230Ala RhdA mutant was used. The efficiency of RhdA as catalyst in GS•-scavenging activity is discussed on the basis of the measured parameters of both interaction with glutathione species and kinetic studies.
William Remelli; Nicoletta Guerrieri; Jennifer Klodmann; Jutta Papenbrock; Silvia Pagani; Fabio Forlani. Involvement of the Azotobacter vinelandii Rhodanese-Like Protein RhdA in the Glutathione Regeneration Pathway. PLOS ONE 2012, 7, e45193 .
AMA StyleWilliam Remelli, Nicoletta Guerrieri, Jennifer Klodmann, Jutta Papenbrock, Silvia Pagani, Fabio Forlani. Involvement of the Azotobacter vinelandii Rhodanese-Like Protein RhdA in the Glutathione Regeneration Pathway. PLOS ONE. 2012; 7 (9):e45193.
Chicago/Turabian StyleWilliam Remelli; Nicoletta Guerrieri; Jennifer Klodmann; Jutta Papenbrock; Silvia Pagani; Fabio Forlani. 2012. "Involvement of the Azotobacter vinelandii Rhodanese-Like Protein RhdA in the Glutathione Regeneration Pathway." PLOS ONE 7, no. 9: e45193.
N. Guerrieri; E. Sironi; P. Cerletti. Gluten disulphide reduction using DTT and TCEP. Environmental Forensics 2007, 215 -218.
AMA StyleN. Guerrieri, E. Sironi, P. Cerletti. Gluten disulphide reduction using DTT and TCEP. Environmental Forensics. 2007; ():215-218.
Chicago/Turabian StyleN. Guerrieri; E. Sironi; P. Cerletti. 2007. "Gluten disulphide reduction using DTT and TCEP." Environmental Forensics , no. : 215-218.
The possible generation of oxidative stress induced by aromatic hydrocarbon degradation suggests that ancillary enzyme activities could facilitate the utilization of polycyclic aromatic hydrocarbons as sole carbon source. To investigate the metabolic profiles of low molecular weight polycyclic aromatic hydrocarbon-degrading strains of Sphingobium chlorophenolicum, Rhodococcus aetherovorans, Rhodococcus opacus and Mycobacterium smegmatis, the determination of the activity of putative detoxifying enzymes (rhodanese-like and glutathione S-transferase proteins) was combined with genetic analyses. All the studied strains were able to utilize phenanthrene or naphthalene. Glutathione S-transferase activity was found in S. chlorophenolicum strains grown on phenanthrene and it was related to the presence of the bphK gene, since modulation of glutathione S-transferase activity by phenanthrene paralleled the induction of glutathione S-transferase transcript in the S. chlorophenolicum strains. No glutathione S-transferase activity was detectable in R. aetherovorans, R. opacus and in M. smegmatis strains. All strains showed 3-mercaptopyruvate:cyanide sulfurtransferase activity. A rhodanese-like SseA protein was immunodetected in R. aetherovorans, R. opacus and in M. smegmatis strains, where increase of 3-mercaptopyruvate:cyanide sulfurtransferase activity was significantly induced by growth on phenanthrene.
Lucia Cavalca; Nicoletta Guerrieri; Milena Colombo; Silvia Pagani; Vincenza Andreoni. Enzymatic and genetic profiles in environmental strains grown on polycyclic aromatic hydrocarbons. Antonie van Leeuwenhoek 2006, 91, 315 -325.
AMA StyleLucia Cavalca, Nicoletta Guerrieri, Milena Colombo, Silvia Pagani, Vincenza Andreoni. Enzymatic and genetic profiles in environmental strains grown on polycyclic aromatic hydrocarbons. Antonie van Leeuwenhoek. 2006; 91 (4):315-325.
Chicago/Turabian StyleLucia Cavalca; Nicoletta Guerrieri; Milena Colombo; Silvia Pagani; Vincenza Andreoni. 2006. "Enzymatic and genetic profiles in environmental strains grown on polycyclic aromatic hydrocarbons." Antonie van Leeuwenhoek 91, no. 4: 315-325.
The effects of heat treatment and dextrin addition on the secondary structure of gliadins were investigated by means of attenuated total reflection Fourier transform infrared spectroscopy (ATR-FT/IR). Gliadins and gliadin/dextrin mixtures (before and after thermal treatment) were prepared as a dried protein film on the ATR-FT/IR zinc selenide cell plate and equilibrated at a water activity (aw) of 0.06. The results show that gliadins undergo conformational changes upon thermal treatment both in the absence and in the presence of dextrin. In particular, in the thermally treated gliadins, the decrease of the band at around 1651 cm-1 and the increase of the bands at around 1628 and 1690 cm-1 suggest a loss of α-helix structure and a higher content of protein aggregates. The same trend was observed in the presence of dextrin. Concerning the interactions between gliadins and dextrin, gliadin/dextrin mixtures show variations in the amide I region compared to native gliadins (e.g., an increase of the band at 1645 cm-1 and the absence of the band at around 1668 cm-1) that might be due to hydrogen bond formation between gliadins and dextrin. It was also found that the spectrum of gliadin/dextrin mixtures was less affected by the hydration state than that of native gliadins, as observed from the differential spectra obtained by subtraction of the spectrum obtained at aw = 0.06 (driest condition tested) from the spectrum of the sample equilibrated at aw = 0.84. This could be due to the fact that CO and NH groups of gliadins are engaged to form hydrogen bonds with the hydroxyl groups of dextrin, and so they are not perturbed by the presence of water molecules. Finally, water activity effects on the secondary structure of gliadins are also discussed. Keywords: Heat treatment; water activity; attenuated total reflection Fourier transform infrared spectroscopy; protein−polysaccharide interactions; hydrogen bonds
† And Francesco Secundo; Nicoletta Guerrieri. ATR-FT/IR Study on the Interactions between Gliadins and Dextrin and Their Effects on Protein Secondary Structure. Journal of Agricultural and Food Chemistry 2005, 53, 1757 -1764.
AMA Style† And Francesco Secundo, Nicoletta Guerrieri. ATR-FT/IR Study on the Interactions between Gliadins and Dextrin and Their Effects on Protein Secondary Structure. Journal of Agricultural and Food Chemistry. 2005; 53 (5):1757-1764.
Chicago/Turabian Style† And Francesco Secundo; Nicoletta Guerrieri. 2005. "ATR-FT/IR Study on the Interactions between Gliadins and Dextrin and Their Effects on Protein Secondary Structure." Journal of Agricultural and Food Chemistry 53, no. 5: 1757-1764.
Nicoletta Guerrieri; P. Cerletti; F. Secundo. Gliadins and Polysaccharides Interaction. Magnetic Resonance in Food Science 2004, 349 -352.
AMA StyleNicoletta Guerrieri, P. Cerletti, F. Secundo. Gliadins and Polysaccharides Interaction. Magnetic Resonance in Food Science. 2004; ():349-352.
Chicago/Turabian StyleNicoletta Guerrieri; P. Cerletti; F. Secundo. 2004. "Gliadins and Polysaccharides Interaction." Magnetic Resonance in Food Science , no. : 349-352.
M. Carcea; Nicoletta Guerrieri; E. Marconi; S. Salvatorelli; E. Franchi; Maria Cristina Messia. Biochemical and Technological Indicators of Pasta Quality. Special Publications 2004, 121 -124.
AMA StyleM. Carcea, Nicoletta Guerrieri, E. Marconi, S. Salvatorelli, E. Franchi, Maria Cristina Messia. Biochemical and Technological Indicators of Pasta Quality. Special Publications. 2004; ():121-124.
Chicago/Turabian StyleM. Carcea; Nicoletta Guerrieri; E. Marconi; S. Salvatorelli; E. Franchi; Maria Cristina Messia. 2004. "Biochemical and Technological Indicators of Pasta Quality." Special Publications , no. : 121-124.
Nicoletta Guerrieri. Gluten Surface Hydrophobicity of Bread and Durum Wheat. Magnetic Resonance in Food Science 2004, 320 -322.
AMA StyleNicoletta Guerrieri. Gluten Surface Hydrophobicity of Bread and Durum Wheat. Magnetic Resonance in Food Science. 2004; ():320-322.
Chicago/Turabian StyleNicoletta Guerrieri. 2004. "Gluten Surface Hydrophobicity of Bread and Durum Wheat." Magnetic Resonance in Food Science , no. : 320-322.
R.Y. Yada; E.C.Y. Li-Chan; P.F. Fox; A.L. Kelly; A. Kilara; M.N. Vaghela; Y.L. Xiong; D. Fukushima; S.D. Arntfield; N. Guerrieri; J. Fleurence; R.K. Owusu-Apenten; S. Nakai; J. Whitaker; R. Krska; E. Welzig; S. Baumgartner; R.E. Aluko; A. Kato; A.M. Nuutila; A. Ritala; E.N.C. Mills; J. Moreno; A. Sancho; J.A. Jenkins; H.J. Wichers; H. Luyten; J. Vereijken; M. Buecking; A. Gennadios; J.M. Aguilera; B. Rademacher; S. Barnes; H. Kim; T. Sanderson; H. McCorkle; L. Wilson; M. Kirk; M. Riaz; D.J. Walsh; R.J. Fitzgerald; H.E. Swaisgood; J.C. Acton; P.L. Dawson. Contributor contact details. Proteins in Food Processing 2004, 1 .
AMA StyleR.Y. Yada, E.C.Y. Li-Chan, P.F. Fox, A.L. Kelly, A. Kilara, M.N. Vaghela, Y.L. Xiong, D. Fukushima, S.D. Arntfield, N. Guerrieri, J. Fleurence, R.K. Owusu-Apenten, S. Nakai, J. Whitaker, R. Krska, E. Welzig, S. Baumgartner, R.E. Aluko, A. Kato, A.M. Nuutila, A. Ritala, E.N.C. Mills, J. Moreno, A. Sancho, J.A. Jenkins, H.J. Wichers, H. Luyten, J. Vereijken, M. Buecking, A. Gennadios, J.M. Aguilera, B. Rademacher, S. Barnes, H. Kim, T. Sanderson, H. McCorkle, L. Wilson, M. Kirk, M. Riaz, D.J. Walsh, R.J. Fitzgerald, H.E. Swaisgood, J.C. Acton, P.L. Dawson. Contributor contact details. Proteins in Food Processing. 2004; ():1.
Chicago/Turabian StyleR.Y. Yada; E.C.Y. Li-Chan; P.F. Fox; A.L. Kelly; A. Kilara; M.N. Vaghela; Y.L. Xiong; D. Fukushima; S.D. Arntfield; N. Guerrieri; J. Fleurence; R.K. Owusu-Apenten; S. Nakai; J. Whitaker; R. Krska; E. Welzig; S. Baumgartner; R.E. Aluko; A. Kato; A.M. Nuutila; A. Ritala; E.N.C. Mills; J. Moreno; A. Sancho; J.A. Jenkins; H.J. Wichers; H. Luyten; J. Vereijken; M. Buecking; A. Gennadios; J.M. Aguilera; B. Rademacher; S. Barnes; H. Kim; T. Sanderson; H. McCorkle; L. Wilson; M. Kirk; M. Riaz; D.J. Walsh; R.J. Fitzgerald; H.E. Swaisgood; J.C. Acton; P.L. Dawson. 2004. "Contributor contact details." Proteins in Food Processing , no. : 1.
The pathogenesis of celiac disease is not completely understood but, although the initial step of the process is still unclear, an altered immune response seems to play a major role. Previous studies of the biological properties of gliadin have highlighted its cytotoxic effects, and the aim of this study was to develop an in vitro technique to study them. The LoVo (human colon adenocarcinoma) cell line grown in two-dimensional cultures was exposed to different concentrations of digested bread wheat gliadin (62, 125, 250, 500 and 750 μg/ml) for 48 h, after which cell growth and oxidative balance (the content of reduced glutathione (GSH), and peroxidase, transferase and reductase activity) was evaluated. Other food proteins were used as controls. Our data revealed a statistically significant inhibition of cell growth in proportion to the gliadin concentration (from 26 to 100%), combined with a decrease in GSH content (−38% at 500 μg/ml) and reduced enzymatic activity (−30% at 500 μg/ml). The controls did not show any noxious effect. Our results confirm the usefulness of LoVo cells in evaluating gliadin cytotoxicity and that they can be used to investigate the biological properties of gliadin.
E. Dolfini; Luca Elli; T. Dasdia; B. Bufardeci; M.P. Colleoni; B. Costa; I. Floriani; M.L. Falini; Nicoletta Guerrieri; Fabio Forlani; M.T. Bardella. In vitro cytotoxic effect of bread wheat gliadin on the LoVo human adenocarcinoma cell line. Toxicology in Vitro 2002, 16, 331 -337.
AMA StyleE. Dolfini, Luca Elli, T. Dasdia, B. Bufardeci, M.P. Colleoni, B. Costa, I. Floriani, M.L. Falini, Nicoletta Guerrieri, Fabio Forlani, M.T. Bardella. In vitro cytotoxic effect of bread wheat gliadin on the LoVo human adenocarcinoma cell line. Toxicology in Vitro. 2002; 16 (4):331-337.
Chicago/Turabian StyleE. Dolfini; Luca Elli; T. Dasdia; B. Bufardeci; M.P. Colleoni; B. Costa; I. Floriani; M.L. Falini; Nicoletta Guerrieri; Fabio Forlani; M.T. Bardella. 2002. "In vitro cytotoxic effect of bread wheat gliadin on the LoVo human adenocarcinoma cell line." Toxicology in Vitro 16, no. 4: 331-337.
Elena Sironi; Nicoletta Guerrieri; Paolo Cerletti. Surface Properties of Gluten Investigated by a Fluorescence Approach. Cereal Chemistry 2001, 78, 476 -480.
AMA StyleElena Sironi, Nicoletta Guerrieri, Paolo Cerletti. Surface Properties of Gluten Investigated by a Fluorescence Approach. Cereal Chemistry. 2001; 78 (4):476-480.
Chicago/Turabian StyleElena Sironi; Nicoletta Guerrieri; Paolo Cerletti. 2001. "Surface Properties of Gluten Investigated by a Fluorescence Approach." Cereal Chemistry 78, no. 4: 476-480.
Proteolytic activity was studied in the fractionated blood cells of the vanadium accumulating ascidian P. mammillata by separating the cells before measuring their activity. Cells were separated to avoid vanadocyte breakdown and subsequent vanadium diffusion into the assay medium. Our study revealed activity in the morula cell extract that was obtained by sonication and Centricon concentration. After removing part of the extract for enzyme activity assay the remainder was kept at 0 degrees C; it was later found that much of the protein in this latter fraction formed a sediment whereas the protease remained in solution. The serine-protease substrate specificity of the enzyme was measured and the results are discussed in relation to serine protease involvement in immune defense.
Nicoletta Guerrieri; Silvia Scippa; Maddalena Maietti; Mario De Vincentiis; Paolo Cerletti. Protease activity in fractionated blood cells of the vanadium accumulating ascidian Phallusia mammillata. Comparative Biochemistry and Physiology Part A: Molecular & Integrative Physiology 2000, 125, 445 -450.
AMA StyleNicoletta Guerrieri, Silvia Scippa, Maddalena Maietti, Mario De Vincentiis, Paolo Cerletti. Protease activity in fractionated blood cells of the vanadium accumulating ascidian Phallusia mammillata. Comparative Biochemistry and Physiology Part A: Molecular & Integrative Physiology. 2000; 125 (4):445-450.
Chicago/Turabian StyleNicoletta Guerrieri; Silvia Scippa; Maddalena Maietti; Mario De Vincentiis; Paolo Cerletti. 2000. "Protease activity in fractionated blood cells of the vanadium accumulating ascidian Phallusia mammillata." Comparative Biochemistry and Physiology Part A: Molecular & Integrative Physiology 125, no. 4: 445-450.
A study was made on the effect of vanadium, in both the tetravalent state in vanadyl sulphate and in the pentavalent state in sodium meta-vanadate, and ortho-vanadate, on the proteolysis of azocasein by two serine proteases, trypsin and subtilisin and two cysteine proteases bromelain and papain. Also the proteolysis of bovine azoalbumin by serine proteases was considered. An inhibitory effect was present in all cases, except meta-vanadate with subtilisin. The oxidation level of vanadium by itself did not determine the inhibition kinetics, which also depended on the type and composition of the vanadium containing molecule and on the enzyme assayed. The pattern of inhibition was similar for proteases belonging to the same class. The highest inhibition was obtained with meta-vanadate on papain and with vanadyl sulphate on bromelain.
N. Guerrieri; P. Cerletti; M. De Vincentiis; A. Salvati; S. Scippa. Vanadium inhibition of serine and cysteine proteases. Comparative Biochemistry and Physiology Part A: Molecular & Integrative Physiology 1999, 122, 331 -336.
AMA StyleN. Guerrieri, P. Cerletti, M. De Vincentiis, A. Salvati, S. Scippa. Vanadium inhibition of serine and cysteine proteases. Comparative Biochemistry and Physiology Part A: Molecular & Integrative Physiology. 1999; 122 (3):331-336.
Chicago/Turabian StyleN. Guerrieri; P. Cerletti; M. De Vincentiis; A. Salvati; S. Scippa. 1999. "Vanadium inhibition of serine and cysteine proteases." Comparative Biochemistry and Physiology Part A: Molecular & Integrative Physiology 122, no. 3: 331-336.
A modified method is reported for screening of wheat cultivars: capillary zone electrophoresis of gliadins in isoelectric buffers. Previously published procedures recommended a 100 mM phosphate buffer, supplemented with 0.05% hydroxypropylmethylcellulose and 20% acetonitrile, in uncoated capillaries. Due to the very high conductivity of such a buffer (4.7 mmhos at 25 degrees C) high speed separations (10-12 min analysis time at 800 V/cm) could only be elicited in 20 microm internal diameter (ID) capillaries, at the expense of sensitivity. In the present report, we optimized the background electrolyte as follows: 40 mM aspartic acid (pH=pI=2.77) in the presence of 7 M urea and 0.5% short-chain hydroxyethylcellulose (Mn 27000 Da; apparent pH 3.9 in 7 M urea). As an alternative recipe, the same isoelectric buffer can be supplemented with a mixed organic solvent composed of 4 M urea and 20% acetonitrile (apparent pH 3.66). Due to the much lower conductivity (0.7 mmhos), separations can be carried out at 1000 V/cm in only 10 min, but in larger bore capillaries (50 microm ID), ensuring a five-times higher sensitivity. The gliadin patterns thus obtained are species-specific and allow easy identification of all cultivars tested of both durum and bread wheat. No adsorption of proteins to the silica wall seems to occur and high reproducibility in peak areas and transit times is obtained.
Laura Capelli; Fabio Forlani; Fabio Perini; Nicoletta Guerrieri; Paolo Cerletti; Pier Giorgio Righetti. Wheat cultivar discrimination by capillary electrophoresis of gliadins in isoelectric buffers. ELECTROPHORESIS 1998, 19, 311 -318.
AMA StyleLaura Capelli, Fabio Forlani, Fabio Perini, Nicoletta Guerrieri, Paolo Cerletti, Pier Giorgio Righetti. Wheat cultivar discrimination by capillary electrophoresis of gliadins in isoelectric buffers. ELECTROPHORESIS. 1998; 19 (2):311-318.
Chicago/Turabian StyleLaura Capelli; Fabio Forlani; Fabio Perini; Nicoletta Guerrieri; Paolo Cerletti; Pier Giorgio Righetti. 1998. "Wheat cultivar discrimination by capillary electrophoresis of gliadins in isoelectric buffers." ELECTROPHORESIS 19, no. 2: 311-318.
Gluten surface sites with low affinity for ANS, La low hydrophobicity, were more labile to urea than those with high hydrophobicity and disappeared nearly completely when urea was above 6 M. The surface of the gluten complex was only moderately affected by complete reduction, in which case less hydrophobic regions were more labile.
N. Guerrieri; V. Lavelli; P. Cerletti. The Gluten Complex Studied by Urea Denaturation and Red-ox Titration. Plant Proteins from European Crops 1998, 243 -247.
AMA StyleN. Guerrieri, V. Lavelli, P. Cerletti. The Gluten Complex Studied by Urea Denaturation and Red-ox Titration. Plant Proteins from European Crops. 1998; ():243-247.
Chicago/Turabian StyleN. Guerrieri; V. Lavelli; P. Cerletti. 1998. "The Gluten Complex Studied by Urea Denaturation and Red-ox Titration." Plant Proteins from European Crops , no. : 243-247.
Nicoletta Guerrieri; Lucia Eynard; Vera Lavelli; Paolo Cerletti. Interactions of Protein and Starch Studied Through Amyloglucosidase Action. Cereal Chemistry 1997, 74, 846 -850.
AMA StyleNicoletta Guerrieri, Lucia Eynard, Vera Lavelli, Paolo Cerletti. Interactions of Protein and Starch Studied Through Amyloglucosidase Action. Cereal Chemistry. 1997; 74 (6):846-850.
Chicago/Turabian StyleNicoletta Guerrieri; Lucia Eynard; Vera Lavelli; Paolo Cerletti. 1997. "Interactions of Protein and Starch Studied Through Amyloglucosidase Action." Cereal Chemistry 74, no. 6: 846-850.
Silvia Scippa; Mario de Vincentiis; Annunziata Salvati; Nicoletta Guerrieri; Paolo Cerletti. Proteolytic activity and vanadium inhibition in ascidian blood cells. Comparative Biochemistry and Physiology Part A: Physiology 1996, 114, 291 -296.
AMA StyleSilvia Scippa, Mario de Vincentiis, Annunziata Salvati, Nicoletta Guerrieri, Paolo Cerletti. Proteolytic activity and vanadium inhibition in ascidian blood cells. Comparative Biochemistry and Physiology Part A: Physiology. 1996; 114 (4):291-296.
Chicago/Turabian StyleSilvia Scippa; Mario de Vincentiis; Annunziata Salvati; Nicoletta Guerrieri; Paolo Cerletti. 1996. "Proteolytic activity and vanadium inhibition in ascidian blood cells." Comparative Biochemistry and Physiology Part A: Physiology 114, no. 4: 291-296.
Vera Lavelli; Nicoletta Guerrieri; Paolo Cerletti. Controlled Reduction Study of Modifications Induced by Gradual Heating in Gluten Proteins. Journal of Agricultural and Food Chemistry 1996, 44, 2549 -2555.
AMA StyleVera Lavelli, Nicoletta Guerrieri, Paolo Cerletti. Controlled Reduction Study of Modifications Induced by Gradual Heating in Gluten Proteins. Journal of Agricultural and Food Chemistry. 1996; 44 (9):2549-2555.
Chicago/Turabian StyleVera Lavelli; Nicoletta Guerrieri; Paolo Cerletti. 1996. "Controlled Reduction Study of Modifications Induced by Gradual Heating in Gluten Proteins." Journal of Agricultural and Food Chemistry 44, no. 9: 2549-2555.
M. Carcea; Nicoletta Guerrieri; L.A. Pasqui. DURUM WHEAT FOR BREAD MAKING: RELATIONSHIPS BETWEEN PROTEIN MOLECULAR PROPERTIES AND TECHNOLOGICAL PARAMETERS. Wheat Structure 1995, 160 -166.
AMA StyleM. Carcea, Nicoletta Guerrieri, L.A. Pasqui. DURUM WHEAT FOR BREAD MAKING: RELATIONSHIPS BETWEEN PROTEIN MOLECULAR PROPERTIES AND TECHNOLOGICAL PARAMETERS. Wheat Structure. 1995; ():160-166.
Chicago/Turabian StyleM. Carcea; Nicoletta Guerrieri; L.A. Pasqui. 1995. "DURUM WHEAT FOR BREAD MAKING: RELATIONSHIPS BETWEEN PROTEIN MOLECULAR PROPERTIES AND TECHNOLOGICAL PARAMETERS." Wheat Structure , no. : 160-166.