List of works - Stefania Iametti

"Iron priming" guides folding of denatured aporubredoxins

scientific article published on 30 April 2008

A new synthetic method for MS42− (M  Mo, W). Evidence for catalysis of aqueous MO42−/MS42− interconversion by thiols

article

Acceleration by Fe(II) of thiomolybdate formation from aqueous molybdate and sulfide. A simplified synthesis of [Fe(MoS4)2]3−

Aggregation of Proteins in Whey from Raw and Heat-Processed Milk: Formation of Soluble Macroaggregates and Nutritional Consequences

Anti-inflammatory and cardioprotective activities of synthetic high-density lipoprotein containing apolipoprotein A-I mimetic peptides

scientific article published on 27 November 2007

Antioxidant and Anti-Inflammatory Activities of the Crude Extracts of Raw and Fermented Tomato Pomace and Their Correlations with Aglycate-Polyphenols

scientific article published on 21 February 2020

Bacterial Production, Characterization and Protein Modeling of a Novel Monofuctional Isoform of FAD Synthase in Humans: An Emergency Protein?

scientific article published on 6 January 2018

Bacterial frataxin CyaY is the gatekeeper of iron-sulfur cluster formation catalyzed by IscS

scientific article (publication date: April 2009)

Behavior of Aflatoxin M1 in dairy wastes subjected to different technological treatments: Ricotta cheese production, ultrafiltration and spray-drying

article

Beta-Lactoglobulin as a Model Food Protein: How to Promote, Prevent, and Exploit Its Unfolding Processes

scientific article published in 2022

Binding of curcumin to milk proteins increases after static high pressure treatment of skim milk

scientific article published on 3 April 2013

Bound fatty acids modulate the sensitivity of bovine β-lactoglobulin to chemical and physical denaturation

scientific article

Bovine beta-lactoglobulin acts as an acid-resistant drug carrier by exploiting its diverse binding regions.

scientific article

Calcium ions enclosed in casein phosphopeptide aggregates are directly involved in the mineral uptake by differentiated HT-29 cells

Characterisation of gluten-free pasta through conventional and innovative methods: Evaluation of the uncooked products

Characterization of High-Pressure-Treated Egg Albumen

scientific article published on 01 September 1999

Characterization of Whole Grain Pasta: Integrating Physical, Chemical, Molecular, and Instrumental Sensory Approaches

scientific article published in November 2017

Contribution of the [FeII(SCys)4] site to the thermostability of rubredoxins

scientific article published on 10 February 2004

Contribution of the dimeric state to the thermal stability of the flavoprotein D-amino acid oxidase.

scientific article

Denaturation of soy proteins in solution and at the oil–water interface: A fluorescence study

Dietary fibre enzymatic treatment: a way to improve the rheological properties of high-fibre-enriched dough

Direct metal ion substitution at the [M(SCys)4]2– site of rubredoxin

Dissecting the structural determinants of the stability of cholesterol oxidase containing covalently bound flavin

scientific article published on 7 April 2005

Dissociation of human alphaB-crystallin aggregates by thiocyanate is structurally and functionally reversible

scientific article published on 01 May 2000

ELISA kit for peanut protein determination: collaborative study.

scientific article published in September 2013

Effect of High-Pressure Processing on the Features of Wheat Milling By-products

Effect of Sprouting on Proteins and Starch in Quinoa (Chenopodium quinoa Willd.).

scientific article published on 17 October 2020

Effects of starch addition on the activity and specificity of food-grade lipases

scientific article published on 30 May 2019

Electrostatics of folded and unfolded bovine β-lactoglobulin

scientific article published on 26 May 2011

Enriching gluten-free rice pasta with soybean and sweet potato flours

scientific article published on 30 April 2018

Facilitated transfer of IscU-[2Fe2S] clusters by chaperone-mediated ligand exchange.

scientific article

Fermentation modifies protein/protein and protein/starch interactions in sorghum dough

Fining white wine with plant proteins: effects of fining on proanthocyanidins and aroma components

article

Formation of structured polymers upon controlled denaturation of β-lactoglobulin with different chaotropes

scientific article published on 01 May 2007

Functional characterization of Fdx1: evidence for an evolutionary relationship between P450-type and ISC-type ferredoxins.

scientific article published on 16 September 2011

Functional implications of the interaction between HscB and IscU in the biosynthesis of FeS clusters

scientific article

Future of Grain Science Series: Italy

article

Genomic analysis reveals the biotechnological ability of Enterococcus italicus to produce glutathione

scientific article published on 5 March 2013

Gluten Structural Evolution During Pasta Processing of Refined and Whole Wheat Pasta from Hard White Winter Wheat: The Influence of Mixing, Drying, and Cooking

article

GroEL-assisted refolding of adrenodoxin during chemical cluster insertion

scientific article published on 01 April 2001

Guidelines for buckwheat enriched bread

Human FAD synthase (isoform 2): a component of the machinery that delivers FAD to apo-flavoproteins

scientific article published on 20 October 2011

Human FAD synthase is a bi-functional enzyme with a FAD hydrolase activity in the molybdopterin binding domain

scientific article published on 12 August 2015

Inhibition of Pancreatic α-amylase by Resveratrol Derivatives: Biological Activity and Molecular Modelling Evidence for Cooperativity between Viniferin Enantiomers

scientific article published on 05 September 2019

Integrating the information from proteomic approaches: A “thiolomics” approach to assess the role of thiols in protein-based networks

article by Stefania Iametti et al published November 2013 in Food Research International

Iron-nucleated folding of a metalloprotein in high urea: resolution of metal binding and protein folding events

scientific article

Isolation, purification, and enzymatic activity of cellulase components of the fungus Aspergillus terreus

Lipid-transfer protein is the major maize allergen maintaining IgE-binding activity after cooking at 100°C, as demonstrated in anaphylactic patients and patients with positive double-blind, placebo-controlled food challenge results

Macromolecular Interactions and Rheological Properties of Buckwheat-Based Dough Obtained from Differently Processed Grains

scientific article published on 09 May 2008

Macromolecular Traits in the African Rice Oryza glaberrima and in Glaberrima/Sativa Crosses, and Their Relevance to Processing

scientific article

Maize Prolamins Resistant to Peptic-tryptic Digestion Maintain Immune-recognition by IgA from Some Celiac Disease Patients ⬇️

scientific article published on March 1, 2012

Modification of cellulose-based packaging materials for enzyme immobilization

Molecular Basis of the Interaction between Proteins of Plant Origin and Proanthocyanidins in a Model Wine System

article

Molecular features of fermented and sprouted sorghum flours relate to their suitability as components of enriched gluten-free pasta

Molecular rearrangements in extrusion processes for the production of amaranth-enriched, gluten-free rice pasta

article

Molecular recognition between Azotobacter vinelandii rhodanese and a sulfur acceptor protein.

scientific article published in October 2003

Multiple turnover transfer of [2Fe2S] clusters by the iron-sulfur cluster assembly scaffold proteins IscU and IscA.

scientific article

Murein lytic enzyme TgaA of Bifidobacterium bifidum MIMBb75 modulates dendritic cell maturation through its cysteine- and histidine-dependent amidohydrolase/peptidase (CHAP) amidase domain

scientific article published on 9 May 2014

New insights on the features of the vinyl phenol reductase from the wine-spoilage yeast Dekkera/Brettanomyces bruxellensis

article by Tiziana Mariarita Granato et al published 18 April 2014 in Annals of Microbiology

On the role of the 2Fe-2S cluster in the formation of the structure of spinach ferredoxin

Physicochemical properties of sorghum flour are selectively modified by combined germination-fermentation

scientific article published on 22 August 2017

Primary structure of kappa-casein isolated from mares' milk

scientific article published in February 2001

Probing structural features of water-insoluble proteins by front-face fluorescence

scientific article

Process conditions affect starch structure and its interactions with proteins in rice pasta

scientific article published on 26 November 2012

Properties of the Protein and Carbohydrate Fractions in Immature Wheat Kernels

scientific article published on 01 December 2006

Proteolysis of bovine β-lactoglobulin during thermal treatment in subdenaturing conditions highlights some structural features of the temperature-modified protein and yields fragments with low immunoreactivity

scientific article published on 01 March 2002

Proteomic and peptidomic characterisation of beer: Immunological and technological implications

scholarly article by Gianluca Picariello et al published February 2011 in Food Chemistry

Purified sakacin A shows a dual mechanism of action against Listeria spp: proton motive force dissipation and cell wall breakdown

scientific article published on 02 August 2012

Recognition and uptake of free and nanoparticle-bound betalactoglobulin--a food allergen--by human monocytes.

scientific article published on 23 September 2011

Reduction of immunoreactivity of bovine beta-lactoglobulin upon combined physical and proteolytic treatment

scientific article

Relevance of the flavin binding to the stability and folding of engineered cholesterol oxidase containing noncovalently bound FAD.

scientific article published on 24 January 2008

Reversible and irreversible modifications ofβ-lactoglobulin upon exposure to heat

scientific article published on 01 April 1994

Role of pasteurisation heat treatments on rheological and protein structural characteristics of fresh egg pasta

article by Cristina Alamprese et al published 10 August 2005 in European Food Research and Technology

Rubredoxin refolding on nanostructured hydrophobic surfaces: Evidence for a new type of biomimetic chaperones

article

Shelf life of case-ready beef steaks (Semitendinosus muscle) stored in oxygen-depleted master bag system with oxygen scavengers and CO2/N2 modified atmosphere packaging.

scientific article

Significance of redox-active cysteines in human FAD synthase isoform 2

scholarly article by Angelica Miccolis published in December 2014

Solubility of proteins from non-gluten cereals: A comparative study on combinations of solubilising agents

Soybean-Enriched Snacks Based on African Rice

scientific article published on 20 May 2016

Structural Features of Transiently Modified Beta-Lactoglobulin Relevant to the Stable Binding of Large Hydrophobic Molecules

scientific article published on 01 January 2006

Structural Modifications of Gluten Proteins in Strong and Weak Wheat Dough During Mixing

Structural changes of soy proteins at the oil-water interface studied by fluorescence spectroscopy

scientific article published on 13 December 2011

Structural determinants of the immunomodulatory properties of the C-terminal region of bovine β-casein

Structure and function of the apoA-IV T347S and Q360H common variants

scientific article

Structure-quality relationship in commercial pasta: a molecular glimpse

scientific article

Structuring and texturing gluten-free pasta: egg albumen or whey proteins?

article by Alessandra Marti et al published 27 September 2013 in European Food Research and Technology

Studies on the mechanism of catalysis of iron-sulfur cluster transfer from IscU[2Fe2S] by HscA/HscB chaperones

scientific article

Surface properties of the fat globule in treated creams

The Performing Protein: Beyond Wheat Proteomics?

article published in 2013

Thermal stability of the [Fe(SCys)(4)] site in Clostridium pasteurianum rubredoxin: contributions of the local environment and Cys ligand protonation

scientific article

Thermal unfolding of monomeric and dimeric beta-lactoglobulins

scientific article

Transglutaminase treatment of brown rice flour: A chromatographic, electrophoretic and spectroscopic study of protein modifications

article published in 2012

Unfolding intermediate in the peroxisomal flavoprotein D-amino acid oxidase.

scientific article published on 21 April 2004

Unfolding of beta-lactoglobulin on the surface of polystyrene nanoparticles: experimental and computational approaches

scientific article

Wards in the keyway: amino acids with anomalous pK(a)s in calycins

scientific article published on 30 May 2012

Wheat IgE-mediated food allergy in European patients: alpha-amylase inhibitors, lipid transfer proteins and low-molecular-weight glutenins. Allergenic molecules recognized by double-blind, placebo-controlled food challenge

scientific article

List of works by Stefania Iametti

"Iron priming" guides folding of denatured aporubredoxins

A new synthetic method for MS42− (M  Mo, W). Evidence for catalysis of aqueous MO42−/MS42− interconversion by thiols

Acceleration by Fe(II) of thiomolybdate formation from aqueous molybdate and sulfide. A simplified synthesis of [Fe(MoS4)2]3−

Aggregation of Proteins in Whey from Raw and Heat-Processed Milk: Formation of Soluble Macroaggregates and Nutritional Consequences

Anti-inflammatory and cardioprotective activities of synthetic high-density lipoprotein containing apolipoprotein A-I mimetic peptides

Antioxidant and Anti-Inflammatory Activities of the Crude Extracts of Raw and Fermented Tomato Pomace and Their Correlations with Aglycate-Polyphenols

Bacterial Production, Characterization and Protein Modeling of a Novel Monofuctional Isoform of FAD Synthase in Humans: An Emergency Protein?

Bacterial frataxin CyaY is the gatekeeper of iron-sulfur cluster formation catalyzed by IscS

Behavior of Aflatoxin M1 in dairy wastes subjected to different technological treatments: Ricotta cheese production, ultrafiltration and spray-drying

Beta-Lactoglobulin as a Model Food Protein: How to Promote, Prevent, and Exploit Its Unfolding Processes

Binding of curcumin to milk proteins increases after static high pressure treatment of skim milk

Bound fatty acids modulate the sensitivity of bovine β-lactoglobulin to chemical and physical denaturation

Bovine beta-lactoglobulin acts as an acid-resistant drug carrier by exploiting its diverse binding regions.

Calcium ions enclosed in casein phosphopeptide aggregates are directly involved in the mineral uptake by differentiated HT-29 cells

Characterisation of gluten-free pasta through conventional and innovative methods: Evaluation of the uncooked products

Characterization of High-Pressure-Treated Egg Albumen

Characterization of Whole Grain Pasta: Integrating Physical, Chemical, Molecular, and Instrumental Sensory Approaches

Contribution of the [FeII(SCys)4] site to the thermostability of rubredoxins

Contribution of the dimeric state to the thermal stability of the flavoprotein D-amino acid oxidase.

Denaturation of soy proteins in solution and at the oil–water interface: A fluorescence study

Dietary fibre enzymatic treatment: a way to improve the rheological properties of high-fibre-enriched dough

Direct metal ion substitution at the [M(SCys)4]2– site of rubredoxin

Dissecting the structural determinants of the stability of cholesterol oxidase containing covalently bound flavin

Dissociation of human alphaB-crystallin aggregates by thiocyanate is structurally and functionally reversible

ELISA kit for peanut protein determination: collaborative study.

Effect of High-Pressure Processing on the Features of Wheat Milling By-products

Effect of Sprouting on Proteins and Starch in Quinoa (Chenopodium quinoa Willd.).

Effects of starch addition on the activity and specificity of food-grade lipases

Electrostatics of folded and unfolded bovine β-lactoglobulin

Enriching gluten-free rice pasta with soybean and sweet potato flours

Facilitated transfer of IscU-[2Fe2S] clusters by chaperone-mediated ligand exchange.

Fermentation modifies protein/protein and protein/starch interactions in sorghum dough

Fining white wine with plant proteins: effects of fining on proanthocyanidins and aroma components

Formation of structured polymers upon controlled denaturation of β-lactoglobulin with different chaotropes

Functional characterization of Fdx1: evidence for an evolutionary relationship between P450-type and ISC-type ferredoxins.

Functional implications of the interaction between HscB and IscU in the biosynthesis of FeS clusters

Future of Grain Science Series: Italy

Genomic analysis reveals the biotechnological ability of Enterococcus italicus to produce glutathione

Gluten Structural Evolution During Pasta Processing of Refined and Whole Wheat Pasta from Hard White Winter Wheat: The Influence of Mixing, Drying, and Cooking

GroEL-assisted refolding of adrenodoxin during chemical cluster insertion

Guidelines for buckwheat enriched bread

Human FAD synthase (isoform 2): a component of the machinery that delivers FAD to apo-flavoproteins

Human FAD synthase is a bi-functional enzyme with a FAD hydrolase activity in the molybdopterin binding domain

Inhibition of Pancreatic α-amylase by Resveratrol Derivatives: Biological Activity and Molecular Modelling Evidence for Cooperativity between Viniferin Enantiomers

Integrating the information from proteomic approaches: A “thiolomics” approach to assess the role of thiols in protein-based networks

Iron-nucleated folding of a metalloprotein in high urea: resolution of metal binding and protein folding events

Isolation, purification, and enzymatic activity of cellulase components of the fungus Aspergillus terreus

Lipid-transfer protein is the major maize allergen maintaining IgE-binding activity after cooking at 100°C, as demonstrated in anaphylactic patients and patients with positive double-blind, placebo-controlled food challenge results

Macromolecular Interactions and Rheological Properties of Buckwheat-Based Dough Obtained from Differently Processed Grains

Macromolecular Traits in the African Rice Oryza glaberrima and in Glaberrima/Sativa Crosses, and Their Relevance to Processing

Maize Prolamins Resistant to Peptic-tryptic Digestion Maintain Immune-recognition by IgA from Some Celiac Disease Patients ⬇️

Modification of cellulose-based packaging materials for enzyme immobilization

Molecular Basis of the Interaction between Proteins of Plant Origin and Proanthocyanidins in a Model Wine System

Molecular features of fermented and sprouted sorghum flours relate to their suitability as components of enriched gluten-free pasta

Molecular rearrangements in extrusion processes for the production of amaranth-enriched, gluten-free rice pasta

Molecular recognition between Azotobacter vinelandii rhodanese and a sulfur acceptor protein.

Multiple turnover transfer of [2Fe2S] clusters by the iron-sulfur cluster assembly scaffold proteins IscU and IscA.

Murein lytic enzyme TgaA of Bifidobacterium bifidum MIMBb75 modulates dendritic cell maturation through its cysteine- and histidine-dependent amidohydrolase/peptidase (CHAP) amidase domain

New insights on the features of the vinyl phenol reductase from the wine-spoilage yeast Dekkera/Brettanomyces bruxellensis

On the role of the 2Fe-2S cluster in the formation of the structure of spinach ferredoxin

Physicochemical properties of sorghum flour are selectively modified by combined germination-fermentation

Primary structure of kappa-casein isolated from mares' milk

Probing structural features of water-insoluble proteins by front-face fluorescence

Process conditions affect starch structure and its interactions with proteins in rice pasta

Properties of the Protein and Carbohydrate Fractions in Immature Wheat Kernels

Proteolysis of bovine β-lactoglobulin during thermal treatment in subdenaturing conditions highlights some structural features of the temperature-modified protein and yields fragments with low immunoreactivity

Proteomic and peptidomic characterisation of beer: Immunological and technological implications

Purified sakacin A shows a dual mechanism of action against Listeria spp: proton motive force dissipation and cell wall breakdown

Recognition and uptake of free and nanoparticle-bound betalactoglobulin--a food allergen--by human monocytes.

Reduction of immunoreactivity of bovine beta-lactoglobulin upon combined physical and proteolytic treatment

Relevance of the flavin binding to the stability and folding of engineered cholesterol oxidase containing noncovalently bound FAD.

Reversible and irreversible modifications ofβ-lactoglobulin upon exposure to heat

Role of pasteurisation heat treatments on rheological and protein structural characteristics of fresh egg pasta

Rubredoxin refolding on nanostructured hydrophobic surfaces: Evidence for a new type of biomimetic chaperones

Shelf life of case-ready beef steaks (Semitendinosus muscle) stored in oxygen-depleted master bag system with oxygen scavengers and CO2/N2 modified atmosphere packaging.

Significance of redox-active cysteines in human FAD synthase isoform 2

Solubility of proteins from non-gluten cereals: A comparative study on combinations of solubilising agents

Soybean-Enriched Snacks Based on African Rice

Structural Features of Transiently Modified Beta-Lactoglobulin Relevant to the Stable Binding of Large Hydrophobic Molecules