D. Fessas

发表

Low phytic acid mutants have been isolated in main crops : in barley , 13 − 15 in common bean , 16 in pea , 17 in rice

M. Landoni, F. C. Badone, N. Haman, 2013 .

Low phytic acid 1 mutation in maize modifies density, starch properties, cations, and fiber contents in the seed.

M. Landoni, N. Haman, A. Schiraldi, 2013, Journal of agricultural and food chemistry.

Equilibrium desorption isotherms of water, ethanol, ethyl acetate, and toluene on a sodium smectite clay

C. Plummer, J. Månson, A. Schiraldi, 2009 .

A Single Amino Acid Mutation in Zebrafish (Danio rerio) Liver Bile Acid-binding Protein Can Change the Stoichiometry of Ligand Binding*

D. Fessas, M. Perduca, H. Monaco, 2007, Journal of Biological Chemistry.

Quantitative determination of alkannins and shikonins in endemic Mediterranean Alkanna species.

H. Stuppner, D. Fessas, A. Assimopoulou, 2014, Biomedical chromatography : BMC.

Inhomogeneities in sodium decylsulfate doped 1,2-dipalmitoylphosphatidylcholine bilayer.

G. D’Errico, D. Fessas, P. Del Vecchio, 2010, Journal of colloid and interface science.

Knudsen thermogravimetry approach to the thermodynamics of aqueous solutions

A. Schiraldi, D. Fessas, Marco Signorelli, 2013 .

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

A. Nasi, P. Ferranti, D. Fessas, 2011, Journal of agricultural and food chemistry.

DSC studies on bovine serum albumin denaturation. Effects of ionic strength and SDS concentration.

D. Fessas, G. Barone, G. Graziano, 1997, International journal of biological macromolecules.

Water properties in wheat flour dough. I: Classical thermogravimetry approach

A. Schiraldi, D. Fessas, 2001 .

Water properties in wheat flour dough II : classical and knudsen thermogravimetry approach

A. Schiraldi, D. Fessas, 2005 .

Calorimetry and thermal analysis in food science

A. Schiraldi, D. Fessas, 2019, Journal of Thermal Analysis and Calorimetry.

Isothermal calorimetry protocols to monitor the shelf life and aftermarket follow-up of fresh cut vegetables

N. Haman, D. Fessas, Marco Signorelli, 2019, Journal of Thermal Analysis and Calorimetry.

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

D. Fessas, L. Pollegioni, G. Molla, 2008, Protein science : a publication of the Protein Society.

Thermal denaturation of bovine serum albumin and its oligomers and derivativespH dependence

D. Fessas, S. Capasso, G. Barone, 1995 .

Protein Stability in Non-Aqueous Media: A DSC Study

D. Fessas, G. Barone, G. Graziano, 1993 .

Influence of Free Fatty Acids on Lipid Membrane–Nisin Interaction

D. Fessas, C. La Rosa, Marco Signorelli, 2020, Langmuir : the ACS journal of surfaces and colloids.

New drug delivery nanosystem combining liposomal and dendrimeric technology (liposomal locked-in dendrimers) for cancer therapy.

B. R. Steele, C. Screttas, D. Fessas, 2010, Journal of pharmaceutical sciences.

Thermodynamic insights on the effects of low-molecular-weight heparins on Antithrombin III

D. Fessas, S. Bertini, Marco Signorelli, 2022, Thermochimica Acta.

Advanced Drug Delivery Nanosystems for Shikonin: A Calorimetric and Electron Paramagnetic Resonance Study.

D. Fessas, K. Kontogiannopoulos, A. Assimopoulou, 2018, Langmuir : the ACS journal of surfaces and colloids.

Dissecting the effects of free fatty acids on the thermodynamic stability of complex model membranes mimicking insulin secretory granules.

D. Fessas, Marco Signorelli, F. Saitta, 2019, Colloids and surfaces. B, Biointerfaces.

Structural basis for dimethylarginine recognition by the Tudor domains of human SMN and SPF30 proteins

D. Fessas, T. Madl, M. Sattler, 2011, Nature Structural &Molecular Biology.

Isothermal calorimetry and microbial growth: beyond modeling

A. Schiraldi, D. Fessas, 2017, Journal of Thermal Analysis and Calorimetry.

Microbial biosensors to monitor the encapsulation effectiveness of Doxorubicin in chimeric advanced Drug Delivery Nano Systems: A calorimetric approach.

A. Schiraldi, D. Fessas, C. Demetzos, 2017, International journal of pharmaceutics.

Molecular insights into the role of amylose/amylopectin ratio on gluten protein organization.

D. Lafiandra, D. Fessas, A. Marti, 2022, Food chemistry.

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

M. A. Pagani, J. Manful, D. Fessas, 2017, Journal of food science.

State diagrams of arabinoxylan-water binaries

A. Schiraldi, D. Fessas, 2001 .

Interaction study between maltose-modified PPI dendrimers and lipidic model membranes.

D. Fessas, J. Malý, D. Appelhans, 2015, Biochimica et biophysica acta.

Effects of temperature and SDS on the structure of beta-glycosidase from the thermophilic archaeon Sulfolobus solfataricus.

S. d'Auria, M. Rossi, D. Fessas, 1997, The Biochemical journal.

Isolation and purification of lignoperoxidase from the mushroom Pleurotus ostreatus

D. Fessas, S. Iametti, S. Azizov, 2007, Chemistry of Natural Compounds.

Thermodynamic Evaluation of the Interactions between Anticancer Pt(II) Complexes and Model Proteins

D. Fessas, C. Duce, T. Biver, 2021, Molecules.

The crystal structure of the AgamOBP1•Icaridin complex reveals alternative binding modes and stereo-selective repellent recognition

S. Zographos, D. Fessas, C. Potamitis, 2016, Cellular and Molecular Life Sciences.

Binding and stabilisation effects of glycodendritic compounds with peanut agglutinin.

B. R. Steele, A. Schiraldi, D. Fessas, 2015, International journal of biological macromolecules.

Crystal and Solution Studies of the “Plus-C” Odorant-binding Protein 48 from Anopheles gambiae

S. Zographos, T. Thireou, D. Fessas, 2013, The Journal of Biological Chemistry.

The X-ray structure of zebrafish (Danio rerio) ileal bile acid-binding protein reveals the presence of binding sites on the surface of the protein molecule.

D. Fessas, M. Perduca, H. Monaco, 2009, Journal of molecular biology.

Thermodynamics of the interaction of α-cyclodextrin with monocarboxylic acids in aqueous solutions: a calorimetric study at 25 °C

D. Fessas, G. Viscardi, G. Castronuovo, 1996 .

Thermodynamics of the interaction of cyclodextrins with aromatic and α, ω-amino acids in aqueous solutions: a calorimetric study at 25°C

D. Fessas, A. Giordano, G. Castronuovo, 1995 .

Alkalizing Reactions Streamline Cellular Metabolism in Acidogenic Microorganisms

D. Daffonchio, I. De Noni, D. Fessas, 2010, PloS one.

Thermal stability of Clostridium pasteurianum rubredoxin: Deconvoluting the contributions of the metal site and the protein

D. Fessas, S. Iametti, F. Bonomi, 2000, Protein science : a publication of the Protein Society.

Oil crystallization properties as an index for monitoring early stage curing of oil-based paints: DSC analysis on linseed oil systems

D. Fessas, Marco Signorelli, C. Duce, 2022, Journal of Thermal Analysis and Calorimetry.

DSC on ovalbumin-hematite “tempera” paints: the role of water and pigment on protein stability

D. Fessas, E. Bramanti, Marco Signorelli, 2020 .

IR spectroscopy and chemometrics for physical property prediction of structured lipids produced by interesterification of beef tallow

C. Alamprese, D. Fessas, B. Ozen, 2019, LWT.

Shelf life extension of whole-wheat breadsticks: Formulation and packaging strategies.

S. Limbo, C. Alamprese, M. Lucisano, 2017, Food chemistry.

Thermal analysis on parchments I: DSC and TGA combined approach for heat damage assessment

Craig J Kennedy, Dimitrios Fessas, Alberto Schiraldi, 2006 .

Calorimetric, biochemical and morphological investigations to validate a restoration method of fire injured ancient parchment

A. Schiraldi, D. Fessas, A. Facchini, 2000 .

The deconvolution of multi-state transition DSC curves of biological macromolecules : bovine serum albumin and bovine seminal ribonuclease

D. Fessas, G. Barone, G. Graziano, 1993 .

Guidelines for buckwheat enriched bread

A. Schiraldi, D. Fessas, Marco Signorelli, 2008 .

Starch Retrogradation in Cooked Pasta and Rice

A. Schiraldi, D. Fessas, M. Riva, 2000 .

Interplay between starch and proteins in waxy wheat

M. A. Pagani, M. Lucisano, D. Fessas, 2017 .

Isothermal calorimetry approach to evaluate shelf life of foods

A. Schiraldi, D. Fessas, M. Riva, 2001 .

Thermal unfolding of monomeric and dimeric β‐lactoglobulins

A. Schiraldi, D. Fessas, S. Iametti, 2001 .

Thermodynamic Approach to Osmo-dehydration

A. Schiraldi, D. Fessas, Marco Signorelli, 2010 .

Dissecting the Structural Determinants of the Stability of Cholesterol Oxidase Containing Covalently Bound Flavin*

D. Fessas, L. Pollegioni, G. Molla, 2005, Journal of Biological Chemistry.

Thermodynamic stability of myoglobin-poly(ethylene glycol) bioconjugates: A calorimetric study

D. Fessas, F. Wurm, C. Duce, 2019, Thermochimica Acta.

Thermal Behaviour of Three Ribonucleases

D. Fessas, G. Barone, G. Graziano, 1994 .

Theseus: A new software package for the handling and analysis of thermal denaturation data of biological macromolecules

D. Fessas, G. Barone, G. Graziano, 1992 .

Xanthan and glucomannan mixtures: synergistic interactions and gelation.

D. Fessas, E. Chiessi, G. Paradossi, 2002, Biomacromolecules.

Maltose modified poly(propylene imine) dendrimers as potential carriers of nucleoside analog 5'-triphosphates.

A. Schiraldi, D. Fessas, D. Appelhans, 2015, International journal of pharmaceutics.

Amino acid transport in thermophiles: characterization of an arginine-binding protein from Thermotoga maritima. 3. Conformational dynamics and stability.

S. d'Auria, A. Schiraldi, D. Fessas, 2013, Journal of photochemistry and photobiology. B, Biology.

SWAPPING THREE-DIMENSIONAL DOMAIN BINDING SPECIFICITY THROUGH : CONTROL OF Anopheles gambiae from ' ' Plus-C ' ' Odorant-binding Protein 48 Crystal and Solution Studies of the Protein Structure and Folding :

S. Zographos, T. Thireou, D. Fessas, 2013 .

Chicken ileal bile-acid-binding protein: a promising target of investigation to understand binding co-operativity across the protein family.

R. Longhi, D. Fessas, Serena Zanzoni, 2010, The Biochemical journal.

Water Activity in Biological Systems - A Review

A. Schiraldi, D. Fessas, M. Signorelli, 2012 .

Classical and knudsen thermogravimetry to check states and displacements of water in food systems

A. Schiraldi, D. Fessas, 2003 .

Texture and staling of wheat bread crumb: effects of water extractable proteins and 'pentosans'

A. Schiraldi, D. Fessas, 1998 .

Effect of osmoregulatory solutes on the thermal stability of calf-thymus DNA

D. Fessas, G. Barone, G. Graziano, 1996 .

Preparation ofwheat resistant starch

A. Schiraldi, D. Fessas, G. Boggini, 2007 .

Starch Gelatinization Kinetics in Bread Dough. DSC investigations on 'simulated' baking processes

Dimitrios Fessas, Alberto Schiraldi, A. Schiraldi, 2000 .

High-amylose and Tongil type Korean rice varieties: physical properties, cooking behaviour and starch digestibility

M. A. Pagani, S. Bocchi, D. Fessas, 2022, Food Science and Biotechnology.

Chapter 16 – Thermal analyses in foods and food processes

A. Schiraldi, D. Fessas, L. Piazza, 1999 .

Influence of carob flour ingredients on wheat-based systems

D. Fessas, I. Mandala, M. Papageorgiou, 2023, Journal of Cereal Science.

γ-Radiation Effects on the Thermal Stability of Bovine γ-Globulin

A. Schiraldi, D. Fessas, K. Cieśla, 1998 .

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

D. Fessas, L. Pollegioni, S. Iametti, 2003, Protein science : a publication of the Protein Society.

Thermodynamic characterisation of RNAase a in the presence of urea and GuHCl

D. Fessas, G. Barone, G. Graziano, 1994 .

Damage assessment of parchment: complexity and relations at different structural levels

Marianne Odlyha, Craig J Kennedy, Charis Theodorakopoulos, 2005 .

Retention of aroma compounds by corn, sorghum and amaranth starches

D. Fessas, T. Misharina, W. Błaszczak, 2013 .

The effect ofpH on thermal stability of globular proteins

D. Fessas, G. Barone, G. Graziano, 1994 .

Ligand-induced biphasic thermal denaturation of RNAase A

D. Fessas, G. Barone, G. Graziano, 1994 .

Thermal denaturation of ribonuclease T1 a DSC study

D. Fessas, G. Barone, G. Graziano, 1992 .

The structure of AgamOBP5 in complex with the natural insect repellents Carvacrol and Thymol: Crystallographic, fluorescence and thermodynamic binding studies.

S. Zographos, D. Fessas, D. Leonidas, 2023, International journal of biological macromolecules.

Calorimetric and thermodynamic analysis of an enantioselective carboxylesterase from Bacillus coagulans: insights for an industrial scale-up

F. Molinari, D. Fessas, D. Romano, 2022, Thermochimica Acta.

NMR unfolding studies on a liver bile acid binding protein reveal a global two-state unfolding and localized singular behaviors.

D. Fessas, M. Assfalg, M. D'Onofrio, 2009, Archives of biochemistry and biophysics.

Thermal Analysis on Parchments Ii: Micro-Dsc Approach to Assess and Rank Heat Damages at a Molecular Level

D. Fessas, F. Saitta, M. Signorelli, 2023, SSRN Electronic Journal.

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

Mauro Marengo, Stefania Iametti, Alberto Barbiroli, 2017, Food chemistry.

pH-responsive Chimeric Liposomes: From Nanotechnology to Biological Assessment.

D. Fessas, M. Libera, B. Trzebicka, 2019, International journal of pharmaceutics.

The Effect of Moisture on Cellulose Nanocrystals Intended as a High Gas Barrier Coating on Flexible Packaging Materials

L. Piergiovanni, D. Fessas, R. Rampazzo, 2017, Polymers.

Impact of Thermal Treatment on the Starch-Protein Interplay in Red Lentils: Connecting Molecular Features and Rheological Properties

D. Fessas, A. Marti, S. Iametti, 2022, Molecules.

Polymorphous transitions in cocoa butter

A. Schiraldi, D. Fessas, M. Signorelli, 2005 .

Polymorphous transitions in cocoa butter

A. Schiraldi, D. Fessas, M. Signorelli, 2005 .

Protein–protein interface-binding peptides inhibit the cancer therapy target human thymidylate synthase

Maria Paola Costi, Daniela Cardinale, Giambattista Guaitoli, 2011, Proceedings of the National Academy of Sciences.

A new chimeric drug delivery nano system (chi-aDDnS) composed of PAMAM G 3.5 dendrimer and liposomes as doxorubicin's carrier. In vitro pharmacological studies.

Costas Demetzos, Dimitrios Fessas, D. Fessas, 2011, Journal of nanoscience and nanotechnology.

Restoring process and characterisation of ancient damaged parchments

A. Schiraldi, D. Fessas, G. Zerbi, 2001 .

Calorimetric Characterization of Different Yeast Strains in Doughs

A. Schiraldi, D. Fessas, M. Riva, 1998 .

Thermodynamic and structural characterization of Liposomal-Locked in-Dendrimers as drug carriers.

Costas Demetzos, Dimitrios Fessas, Alberto Schiraldi, 2010, Colloids and surfaces. B, Biointerfaces.

Thermal unfolding of monomeric and dimeric beta-lactoglobulins.

A. Schiraldi, D. Fessas, S. Iametti, 2001, European journal of biochemistry.

Influence of pH on indole-dependent heterodimeric interactions between Anopheles gambiae odorant-binding proteins OBP1 and OBP4.

S. Zographos, R. Sowdhamini, D. Fessas, 2023, International journal of biological macromolecules.

Denaturation of Ribonucleases from Different Sources in the Presence of Denaturing or Stabilizing Agents

D. Fessas, G. Barone, G. Graziano, 1993 .

Biophysical analysis reveals autophosphorylation as an important negative regulator of LRRK2 dimerization

D. Fessas, F. Ho, C. Gloeckner, 2023, bioRxiv.

Binding and stabilisation effects of glycodendritic compounds with peanut agglutinin.

B. R. Steele, A. Schiraldi, D. Fessas, 2015, International journal of biological macromolecules.

Molecular adaptation strategies to high temperature and thermal denaturation mechanism of the D‐trehalose/D‐maltose‐binding protein from the hyperthermophilic archaeon Thermococcus litoralis

S. d'Auria, A. Varriale, M. Rossi, 2007, Proteins.

Denaturation of Biological Macromolecules: New Programs for the Deconvolution of DSC Measurements

D. Fessas, G. Barone, G. Graziano, 1994 .

The role of water in dough formation and bread quality

A. Schiraldi, D. Fessas, 2012 .