Francesco Bonomi - Concepedia

Author

Francesco Bonomi

Also Known As

Bonomi, Francesco, Enzio M. Ragg, F BONOMI, F Bonomi, F. BONOMI, F. Bonomi, FRANCESCO BONOMI, FRANCO BONOMI, Francesco BONOMI, Francesco Bonomi

325

Publications

6.3K

Citations

H-Index

124

Concepts

All Affiliations

University of Milan University of Naples Federico II University of Georgia Institute of Food Science University of Guelph

About

Francesco Bonomi is an author at University of Milan specializing in biochemistry, natural sciences, and medicine.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Medicine	25	39	1.7K
2	Engineering	16	19	589
3	Health Sciences	14	16	711
4	Education	1	1	25
5	Humanities	1	1	25

Francesco Bonomi

114

Publications

Citations

H-Index

Page 1

	Year	Citations
Modifications Occur at Different Structural Levels During the Heat Denaturation of β‐Lactoglobulin Stefania Iametti, Beatrice De Gregori, Giuseppe Vecchio, European Journal of Biochemistry	1996	252
Antimicrobial activity of lysozyme and lactoferrin incorporated in cellulose-based food packaging Alberto Barbiroli, Francesco Bonomi, G. Capretti, Food Control Antimicrobial PackagingBiomanufacturingFood PackagingAntimicrobial ActivityCellulose-based Food Packaging	2012	177
Structural changes of soy proteins at the oil–water interface studied by fluorescence spectroscopy Maneephan Keerati‐u‐rai, M. Miriani, Stefania Iametti, Colloids and Surfaces B Biointerfaces Protein ChemistryOil–water InterfaceBiochemistryStructural ChangesFood Biophysics	2011	158
Reversible and irreversible modifications ofβ-lactoglobulin upon exposure to heat Sabina Cairoli, Stefania Iametti, Francesco Bonomi Journal of Protein Chemistry Protein FoldingProtein RefoldingBiochemistryIrreversible Modifications	1994	129
Molecular rearrangements in extrusion processes for the production of amaranth-enriched, gluten-free rice pasta Francisco Cabrera‐Chávez, Calderón de la Barca, Alma Rosa Islas-Rubio, LWT Gluten-free Rice PastaMolecular RearrangementsExtrusion ProcessesGrain Quality	2012	124
Modifications of High-Order Structures upon Heating of .beta.-Lactoglobulin: Dependence on the Protein Concentration Stefania Iametti, Sabina Cairoli, Beatrice De Gregori, Journal of Agricultural and Food Chemistry Food ChemistryProtein ChemistryBiochemistryProtein AssemblyProtein Folding	1995	110
Reduction of immunoreactivity of bovine β-lactoglobulin upon combined physical and proteolytic treatment Francesco Bonomi, Alessandro Fiocchi, Hanne Frøkiær, Journal of Dairy Research	2003	107
Thermal unfolding of monomeric and dimeric β‐lactoglobulins Dimitrios Fessas, Stefania Iametti, Alberto Schiraldi, European Journal of Biochemistry	2001	105
Structure–quality relationship in commercial pasta: A molecular glimpse Francesco Bonomi, M. G. D’Egidio, Stefania Iametti, Food Chemistry Food ChemistryCommercial PastaProtein FoldingFood StructureMolecular Biology	2012	101
Kinetic and immobilization studies on fungal glycosidases for aroma enhancement in wine Claudio Caldini, Francesco Bonomi, Pier Giorgio Pifferi, Enzyme and Microbial Technology Food ChemistryIndustrial MycologyAroma EnhancementFood FermentationBiochemistry	1994	96

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