Alberto Fiore
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Explore the profile of Alberto Fiore including associated specialties, affiliations and a list of published articles.
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Articles
42
Citations
249
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Recent Articles
21.
Becucci L, Toppi A, Fiore A, Scaloni A, Guidelli R
Bioelectrochemistry
. 2016 Jun;
111:131-42.
PMID: 27322780
Interactions of the cationic lipodepsipeptide syringopeptin 25A (SP25A) with mercury-supported dioleoylphosphatidylcholine (DOPC), dioleoylphosphatidylserine (DOPS) and dioeleoylphosphatidic acid (DOPA) self-assembled monolayers (SAMs) were investigated by AC voltammetry in 0.1M KCl at...
22.
Troise A, Vitiello D, Tsang C, Fiore A
Food Funct
. 2016 Jun;
7(6):2591-602.
PMID: 27240727
The presence of amino groups and carbonyls renders fortified milk with ascorbic acid particularly susceptible to the reduction of available lysine and to the formation of Maillard reaction products (MRPs),...
23.
Becucci L, Rossi M, Fiore A, Scaloni A, Guidelli R
Bioelectrochemistry
. 2015 Dec;
108:28-35.
PMID: 26680109
The channel-forming activity of the lipodepsipeptide syringopeptin 25A (SP25A) was investigated at a tethered bilayer lipid membrane (tBLM) with a dioleoylphosphatidylcholine distal leaflet, anchored to a mercury electrode through a...
24.
Navarro M, Fiore A, Fogliano V, Morales F
Food Funct
. 2015 Sep;
6(10):3399.
PMID: 26387637
Correction for 'Carbonyl trapping and antiglycative activities of olive oil mill wastewater' by Marta Navarro et al., Food Funct., 2015, 6, 574-583.
25.
Troise A, Fiore A, Wiltafsky M, Fogliano V
Food Chem
. 2015 Jun;
188:357-64.
PMID: 26041204
The control of Maillard reaction (MR) is a key point to ensure processed foods quality. Due to the presence of a primary amino group on its side chain, lysine is...
26.
Becucci L, Tramonti V, Fiore A, Fogliano V, Scaloni A, Guidelli R
Biochim Biophys Acta
. 2015 Jan;
1848(4):932-41.
PMID: 25554594
The lipodepsipeptide syringomycin E (SR-E) interacts with two mercury-supported biomimetic membranes, which consist of a self-assembled phospholipid monolayer (SAM) and of a tethered bilayer lipid membrane (tBLM) separated from the...
27.
Navarro M, Fiore A, Fogliano V, Morales F
Food Funct
. 2014 Dec;
6(2):574-83.
PMID: 25519075
The use of natural compounds as antiglycative agents to reduce the load of advanced glycation end products from diet is very promising. Olive mill wastewater is a by-product of the...
28.
Troise A, Fiore A, Roviello G, Monti S, Fogliano V
Amino Acids
. 2014 Oct;
47(1):111-24.
PMID: 25323735
The formation of the Amadori products (APs) is the first key step of Maillard reaction. Only few papers have dealt with simultaneous quantitation of amino acids and corresponding APs (1-amino-1-deoxy-2-ketose)....
29.
Troise A, Fiore A, Colantuono A, Kokkinidou S, Peterson D, Fogliano V
J Agric Food Chem
. 2014 Oct;
62(41):10092-100.
PMID: 25280240
Thermal processing and Maillard reaction (MR) affect the nutritional and sensorial qualities of milk. In this paper an olive mill wastewater phenolic powder (OMW) was tested as a functional ingredient...
30.
Strano C, Bella P, Licciardello G, Fiore A, Lo Piero A, Fogliano V, et al.
Mol Plant Pathol
. 2014 Sep;
16(5):495-506.
PMID: 25231335
Pseudomonas corrugata CFBP 5454 produces two kinds of cyclic lipopeptides (CLPs), cormycin A and corpeptins, both of which possess surfactant, antimicrobial and phytotoxic activities. In this study, we identified genes...