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List of works by Mauro Marengo

Analysis of Pseudomonas aeruginosa cell envelope proteome by capture of surface-exposed proteins on activated magnetic nanoparticles.

scientific article

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

Extraction and Characterization of Bromelain from Pineapple Core: A Strategy for Pineapple Waste Valorization

scientific article published in 2023

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

In Vitro Starch Digestibility of Commercial Gluten-Free Pasta: The Role of Ingredients and Origin.

scientific article published on 8 March 2017

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

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

scientific article

Modification of cellulose-based packaging materials for enzyme immobilization

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

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

scientific article published on 22 August 2017

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

scientific article published on 23 September 2011

Soybean-Enriched Snacks Based on African Rice

scientific article published on 20 May 2016

Stabilization of beta-lactoglobulin by polyols and sugars against temperature-induced denaturation involves diverse and specific structural regions of the protein

scientific article published on 21 April 2017

Structural changes in emulsion-bound bovine beta-lactoglobulin affect its proteolysis and immunoreactivity

scientific article published on 13 April 2016

Structural consequences of the interaction of puroindolines with gluten proteins.

scientific article published on 31 January 2018

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

Surface Layer of Lactobacillus helveticus MIMLh5 Promotes Endocytosis by Dendritic Cells

scientific article published on 18 April 2019

The Bio-Functional Properties of Pigmented Cereals may Involve Synergies among Different Bioactive Species

scientific article published on 01 March 2019

Topological features of the intermolecular contacts in gluten-forming proteins: Exploring a novel methodological approach based on gold nanoparticles

scientific article published on 08 January 2019

Understanding the influence of buckwheat bran on wheat dough baking performance: Mechanistic insights from molecular and material science approaches

scientific article published on 20 September 2017

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