Francesca Saitta

university of milan

H指数:11

被引数:312

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Structural insights into ligand recognition by the pleiotropic odorant-binding protein AgamOBP9

对多效性气味结合蛋白AgamOBP9配体识别的结构见解

International Journal of Biological Macromolecules

IF8.5

2026-08-010

PRE

Insights into seed storage protein mobilization: biochemical and biophysical characterization of stable β-vignin breakdown intermediates during Vigna unguiculata germination

关于种子储藏蛋白动员的见解：西贡豆（Vigna unguiculata）萌发过程中稳定的β-西贡豆素（β-vignin）降解中间产物的生物化学和生物物理学表征

Plant Physiology and Biochemistry

IF5.7

2026-04-080

OAAI

Structural elucidation of citric acid cross-linked pectin and its impact on the properties of nanocellulose-reinforced packaging films

柠檬酸交联果胶的结构表征及其对纳米纤维素增强包装薄膜性能的影响

International Journal of Biological Macromolecules

IF8.5

2025-11-070

OAAI

Lipase-mediated bi-phasic modification of citrus pectin (MCP) and expedition of its packaging film characteristics

脂肪酶介导的柑橘果胶（MCP）双相修饰及其包装薄膜特性的提升

International Journal of Biological Macromolecules

IF8.5

2025-11-030

PRE

Recognition of the thermal dissociation/denaturation mechanisms for multimeric proteins through DSC experiments: a thermodynamic insight

通过差示扫描量热法（DSC）实验对多聚蛋白质的热解离/变性的机制进行识别：热力学洞察

Thermochimica Acta

IF3.5

2025-09-270

PRE

Calorimetric approach for the evaluation of chocolate anti-blooming agents' potentialities following the cocoa butter/milk fat paradigm

JOURNAL OF THERMAL ANALYSIS AND CALORIMETRY

IF3.1

2025-01-090

PRE

Valorization of citrus peel industrial wastes for facile extraction of extractives, pectin, and cellulose nanocrystals through ultrasonication: An in-depth investigation

CARBOHYDRATE POLYMERS

IF12.5

2024-11-011

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

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

IF8.5

2023-08-011

PRE

Thermal analysis on parchments II: Micro-DSC approach to assess and rank heat damages at a molecular level

THERMOCHIMICA ACTA

IF3.5

2023-06-011

OAAI

Influence of carob flour ingredients on wheat-based systems

JOURNAL OF CEREAL SCIENCE

IF3.7

2023-05-012

OAAI

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

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

IF8.5

2023-05-0110

OAAI

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

FOOD CHEMISTRY

IF9.8

2023-03-0112

PRE

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

THERMOCHIMICA ACTA

IF3.5

2022-07-015

OAAI

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

THERMOCHIMICA ACTA

IF3.5

2022-07-014

OAAI

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

油结晶性能作为监测油基涂料早期固化的指标: 亚麻籽油体系的DSC分析

JOURNAL OF THERMAL ANALYSIS AND CALORIMETRY

IF3.1

2022-02-215

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

MOLECULES

IF4.6

2022-02-1417

OAAI

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

MOLECULES

IF4.6

2021-04-198

OAAI

Grapevine stilbenoids as natural food preservatives: calorimetric and spectroscopic insights into the interaction with model cell membranes

FOOD & FUNCTION

IF5.4

2021-01-010

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

THERMOCHIMICA ACTA

IF3.5

2020-12-0112

OAAI

Influence of Free Fatty Acids on Lipid Membrane-Nisin Interaction

LANGMUIR

IF3.9

2020-11-0216

OAAI

Francesca Saitta

个人简介

教育背景

工作经历

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