Water properties in wheat flour dough I: classical thermogravimetry approach von Fessas, Dimitrios, Schiraldi, Alberto

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Amino acid transport in thermophiles: Characterization of an arginine-binding protein from Thermotoga maritima. 3. Conformational dynamics and stability von Ausili, A., Pennacchio, A., Staiano, M., Dattelbaum, J.D., Fessas, D., Schiraldi, A., D’Auria, S.

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Guidelines for buckwheat enriched bread: Thermal analysis approach von Fessas, D., Signorelli, M., Pagani, Ambrogina, Mariotti, Manuela, Iametti, Stefania, Schiraldi, A.

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Polymorphous transitions in cocoa butter : A quantitative DSC study von FESSAS, D, SIGNORELLI, M, SCHIRALDI, A

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Thermal analysis on parchments I: DSC and TGA combined approach for heat damage assessment von Fessas, D., Signorelli, M., Schiraldi, A., Kennedy, C.J., Wess, T.J., Hassel, B., Nielsen, K.

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Classical and Knudsen thermogravimetry to check states and displacements of water in food systems von SCHIRALDI, A, FESSAS, D

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Starch gelatinization kinetics in bread dough : DSC investigations on 'simulated' baking processes von FESSAS, D, SCHIRALDI, A

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Starch retrogradation in cooked pasta and rice von Riva, M, Fessas, D, Schiraldi, A

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Inhomogeneities in sodium decylsulfate doped 1,2-dipalmitoylphosphatidylcholine bilayer von Ortona, O., Vitagliano, V., Fessas, D., Del Vecchio, P., D’Errico, G.

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Thermal stability of Clostridium pasteurianum rubredoxin: Deconvoluting the contributions of the metal site and the protein von BONOMI, FRANCESCO, FESSAS, DIMITRIOS, IAMETTI, STEFANIA, KURTZ, DONALD M., MAZZINI, STEFANIA

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Water properties in wheat flour dough II: classical and knudsen thermogravimetry approach von Fessas, Dimitrios, Schiraldi, Alberto

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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 von Capaldi, Stefano, Saccomani, Gianmaria, Fessas, Dimitrios, Signorelli, Marco, Perduca, Massimiliano, Monaco, Hugo L.

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Dissecting the Structural Determinants of the Stability of Cholesterol Oxidase Containing Covalently Bound Flavin von Caldinelli, Laura, Iametti, Stefania, Barbiroli, Alberto, Bonomi, Francesco, Fessas, Dimitrios, Molla, Gianluca, Pilone, Mirella S, Pollegioni, Loredano

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Search your heart for a cause of syncope von Fessas, Ch C, Mayer, E K, Fessas, C D

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Xanthan and Glucomannan Mixtures:  Synergistic Interactions and Gelation von Paradossi, Gaio, Chiessi, Ester, Barbiroli, Alberto, Fessas, Dimitrios

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Calorimetric, biochemical and morphological investigations to validate a restoration method of fire injured ancient parchment von Fessas, D, Schiraldi, A, Tenni, R, Vitellaro Zuccarello, L, Bairati, A, Facchini, A

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DSC studies on bovine serum albumin denaturation Effects of ionic strength and SDS concentration von Giancola, Concetta, De Sena, Cira, Fessas, Dimitrios, Graziano, Giuseppe, Barone, Guido

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Contribution of the dimeric state to the thermal stability of the flavoprotein D‐amino acid oxidase von Pollegioni, Loredano, Iametti, Stefania, Fessas, Dimitrios, Caldinelli, Laura, Piubelli, Luciano, Barbiroli, Alberto, Pilone, Mirella S., Bonomi, Francesco

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Texture and staling of wheat bread crumb: effects of water extractable proteins and `pentosans von Fessas, Dimitrios, Schiraldi, Alberto

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Thermal unfolding of monomeric and dimeric β‐lactoglobulins von Fessas, Dimitrios, Iametti, Stefania, Schiraldi, Alberto, Bonomi, Francesco

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