Di Pierro Prospero
Di Pierro Prospero
Department of Chemical Sciences
Verified email at unina.it
Title
Cited by
Cited by
Year
Preparation and mechanical properties of edible pectin–soy flour films obtained in the absence or presence of transglutaminase
L Mariniello, P Di Pierro, C Esposito, A Sorrentino, P Masi, R Porta
Journal of Biotechnology 102 (2), 191-198, 2003
2192003
Chitosan/whey protein film as active coating to extend Ricotta cheese shelf-life
P Di Pierro, A Sorrentino, L Mariniello, CVL Giosafatto, R Porta
LWT-Food science and technology 44 (10), 2324-2327, 2011
1942011
Chitosan− whey protein edible films produced in the absence or presence of transglutaminase: analysis of their mechanical and barrier properties
P Di Pierro, B Chico, R Villalonga, L Mariniello, AE Damiao, P Masi, ...
Biomacromolecules 7 (3), 744-749, 2006
1912006
Incorporation of whey proteins into cheese curd by using transglutaminase
A Cozzolino, P Di Pierro, L Mariniello, A Sorrentino, P Masi, R Porta
Biotechnology and applied biochemistry 38 (3), 289-295, 2003
932003
Transglutaminase crosslinked pectin-and chitosan-based edible films: A review
R Porta, L Mariniello, P Di Pierro, A Sorrentino, CVL Giosafatto
Critical reviews in food science and nutrition 51 (3), 223-238, 2011
922011
Transglutaminase-catalyzed preparation of chitosan–ovalbumin films
P Di Pierro, B Chico, R Villalonga, L Mariniello, P Masi, R Porta
Enzyme and microbial technology 40 (3), 437-441, 2007
742007
Fresh-cut fruit and vegetable coatings by transglutaminase-crosslinked whey protein/pectin edible films
GR Marquez, P Di Pierro, L Mariniello, M Esposito, CVL Giosafatto, ...
LWT 75, 124-130, 2017
712017
Application of transglutaminase-crosslinked whey protein/pectin films as water barrier coatings in fried and baked foods
GR Marquez, P Di Pierro, M Esposito, L Mariniello, R Porta
Food and Bioprocess Technology 7 (2), 447-455, 2014
702014
Transglutaminase‐catalyzed synthesis of trypsin–cyclodextrin conjugates: Kinetics and stability properties
R Villalonga, M Fernández, A Fragoso, R Cao, P Di Pierro, L Mariniello, ...
Biotechnology and bioengineering 81 (6), 732-737, 2003
662003
Transglutaminase-induced chemical and rheological properties of cheese
PD Pierro, L Mariniello, A Sorrentino, CVL Giosafatto, L Chianese, ...
Food biotechnology 24 (2), 107-120, 2010
582010
Characterization of Citrus pectin edible films containing transglutaminase-modified phaseolin
CVL Giosafatto, P Di Pierro, P Gunning, A Mackie, R Porta, L Mariniello
Carbohydrate polymers 106, 200-208, 2014
532014
Synthesis and Resistance to in Vitro Proteolysis of Transglutaminase Cross-Linked Phaseolin, the Major Storage Protein from Phaseolus vulgaris
L Mariniello, CVL Giosafatto, P Di Pierro, A Sorrentino, R Porta
Journal of agricultural and food chemistry 55 (12), 4717-4721, 2007
462007
Effect of surface density on the engineering properties of high methoxyl pectin-based edible films
T Giancone, E Torrieri, P Di Pierro, S Cavella, CVL Giosafatto, P Masi
Food and Bioprocess Technology 4 (7), 1228-1236, 2011
452011
Transglutaminase-catalyzed site-specific glycosidation of catalase with aminated dextran
A Valdivia, R Villalonga, P Di Pierro, Y Pérez, L Mariniello, L Gómez, ...
Journal of biotechnology 122 (3), 326-333, 2006
402006
Solubility and permeability properties of edible pectin-soy flour films obtained in the absence or presence of transglutaminase
P Di Pierro, L Mariniello, CVL Giosafatto, P Masi, R Porta
Food Biotechnology 19 (1), 37-49, 2005
402005
Effects of docosahexaenoic acid on calcium pathway in adult rat cardiomyocytes
B Rinaldi, P Di Pierro, MR Vitelli, M D'Amico, L Berrino, F Rossi, ...
Life sciences 71 (9), 993-1004, 2002
372002
Physical, structural, barrier, and antifungal characterization of chitosan–zein edible films with added essential oils
M Escamilla-García, G Calderón-Domínguez, JJ Chanona-Pérez, ...
International journal of molecular sciences 18 (11), 2370, 2017
362017
Microstructure and properties of bitter vetch (Vicia ervilia) protein films reinforced by microbial transglutaminase
R Porta, P Di Pierro, G Rossi-Marquez, L Mariniello, M Kadivar, ...
Food Hydrocolloids 50, 102-107, 2015
362015
Development and properties of new chitosan-based films plasticized with spermidine and/or glycerol
M Sabbah, P Di Pierro, M Cammarota, E Dell’Olmo, A Arciello, R Porta
Food hydrocolloids 87, 245-252, 2019
352019
Swelling, mechanical, and barrier properties of albedo-based films prepared in the presence of phaseolin cross-linked or not by transglutaminase
L Mariniello, CVL Giosafatto, P Di Pierro, A Sorrentino, R Porta
Biomacromolecules 11 (9), 2394-2398, 2010
342010
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