Department of Drug Science and Technology

Research products

Selected research products

Peer-reviewed original papers and review

• Marengo M., Carpen A., Mamone G., Ferranti P., Iametti S. (2022). Quantification of protein "biomarkers" in wheat-based food systems: dealing with process-related issues. Molecules, 27, 2637.
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• Marengo M., Pezzilli D., Gianquinto E., Fissore A., Oliaro-Bosso S., Sgorbini B., Spyrakis F., Adinolfi S. (2022). Evaluation of porcine and Aspergillus oryzae alpha-amylases as possible model for the human enzyme. Processes, 10, 780.
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• Marengo M., Fissore A., Oliaro-Bosso S., Adinolfi S., Pastore A. (2022). Towards a metabolomic approach to investigate iron-sulfur cluster biogenesis. IUBMB Life, 74, 715-722.
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• Eld H.M.S., Nielsen E.M., Johnsen P.R., Marengo M., Kamper I.W., Frederiksen L., Bonomi F., Frees D., Iametti S., Frøkiær H. (2021). Cefoxitin treatment of MRSA leads to a shift in the IL-12/IL-23 production pattern in dendritic cells by a mechanism involving changes in the MAPK signaling. Molecular Immunology, 134, 1-12.
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• Colletti A., Li S., Marengo M., Adinolfi S., Cravotto G. (2021). Recent advances and insights into bromelain processing, pharmacokinetics and therapeutic uses. Applied Sciences, 11, 1-20.
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• Marengo M., Bonomi F., Iametti S., Ferranti P., Barbiroli A. (2021). Monitoring the carryover of egg proteins in pasta making to support allergen risk management. Food Additives & Contaminants. Part A. Chemistry, Analysis, Control, Exposure & Risk Assessment, 38, 1087-1095.
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• Abbasi Parizad P., Marengo M., Bonomi F., Scarafoni A., Cecchini C., Pagani M.A., Marti A., Iametti S. (2020). Bio-Functional and Structural Properties of Pasta Enriched with a Debranning Fraction from Purple Wheat. Foods, 9, 163-175.
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• Suarez-Estrella D., Bresciani A., Iametti S., Marengo M., Pagani M.A., Marti A. (2020). Effect of sprouting on proteins and starch in quinoa (Chenopodium quinoa Willd.). Plant Foods for Human Nutrition, 75, 635-641. 
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• Jäger R., Zaragoza J., Purpura M., Iametti S., Marengo M., Tinsley G.M., Anzalone A.J., Oliver J.M., Fiore W., Biffi A., Urbina S., Taylor L. (2020). Probiotic administration increases amino acid absorption from plant protein: A placebo-controlled, randomized, double-blind, multicenter, crossover study. Probiotics and Antimicrobial Proteins, 12, 1330-1339.
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• Mattio L.M., Marengo M., Parravicini C., Eberini I., Dallavalle S., Bonomi F., Iametti S., Pinto A. (2019). Inhibition of pancreatic α-amylase by resveratrol derivatives: Biological activity and molecular modelling evidence for cooperativity between viniferin enantiomers. Molecules, 24, 3225.
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• Amoah I., Lutterodt H.E., Adubofuor J., Marengo M., Adonu S., Johnson P.N.T., Manful J., Iametti S. (2019). Characterization of two new rice varieties, Amankwatia and AGRA, grown in Ghana. Journal of Food Processing and Preservation, 43, 1-7.
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• Carpen A., Bonomi F., Iametti S., Marengo M. (2019). Effects of starch addition on the activity and specificity of food-grade lipases. Biotechnology and Applied Biochemistry, 66, 607-616.
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• Iametti S., Barbiroli A., Marengo M., Bonomi F. (2019). Greetings from foodland: Teaching biochemistry to BS students in food-related courses in Italy. Biochemistry and Molecular Biology Education. 47, 394-403.
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• Taverniti V., Marengo M., Fuglsang E., Skovsted H.M., Arioli S., Mantegazza G., Gargari G., Iametti S., Bonomi F., Guglielmetti S., Frøkiær H. (2019). Surface layer of Lactobacillus helveticus MIMLh5 promotes endocytosis by dendritic cells. Applied And Environmental Microbiology, 85:e00138-19.
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• Marengo M., Mamone G., Ferranti P., Polito L., Iametti S., Bonomi F. (2019). Topological features of the intermolecular contacts in gluten-forming proteins: Exploring a novel methodological approach based on gold nanoparticles. Food Research International, 119, 492-498.
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• Abbasi Parizad P, Capraro J., Scarafoni A., Bonomi F., Blandino M., Marengo M., Giordano D., Carpen A., Iametti S. (2019). The bio-functional properties of pigmented cereals may involve synergies among different bioactive species. Plant Foods For Human Nutrition, 74, 128-134.
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• Marengo M., Amoah I., Carpen A., Benedetti S., Zanoletti M., Buratti S., Lutterodt H.E., Johnson P.N.T., Manful J., Marti A., Bonomi F., Iametti S. (2018). Enriching gluten-free rice pasta with soybean and sweet potato flours. Journal of Food Science and Technology, 55, 2641-2648.
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• Quayson E.T., Marti A., Morris C.F., Marengo M., Bonomi F., Seetharaman K., Iametti S. (2018) Structural consequences of the interaction of puroindolines with gluten proteins. Food Chemistry, 253, 255-261.
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• Zanoletti M., Marti A., Marengo M., Iametti S., Pagani M.A. (2017). Understanding the influence of buckwheat bran on wheat dough baking performance: Mechanistic insights from molecular and material science approaches. Food Research International, 102, 728-737.
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• Barbiroli A., Marengo M., Fessas D., Ragg E., Renzetti S., Bonomi F., Iametti S. (2017). Stabilization of beta-lactoglobulin by polyols and sugars against temperature-induced denaturation involves diverse and specific structural regions of the protein. Food Chemistry, 234, 155-162.
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• Marengo M., Barbiroli A., Bonomi F., Casiraghi M.C., Marti A., Pagani M.A., Manful J., Graham-Acquaah S., Ragg E., Fessas D., Hogenboom J. A., Iametti S. (2017). Macromolecular traits in the African rice Oryza glaberrima and in glaberrima/sativa crosses, and their relevance to processing. Journal of Food Science, 82, 2298-2305.
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• Elkhalifa A.E.O., Bernhardt R., Cardone G., Marti A., Iametti S., Marengo M. (2017). Physicochemical properties of sorghum flour are selectively modified by combined germination-fermentation. Journal of Food Science and Technology, 54, 3307-3313.
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• Caramanico R., Barbiroli A., Marengo M., Fessas D., Bonomi F., Lucisano M., Pagani M.A., Iametti S., Marti A. (2017). Interplay between starch and proteins in waxy wheat. Journal of Cereal Science, 75, 198-204.
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• Marti A., Abbasi Parizad P., Marengo M., Erba D., Pagani M.A., Casiraghi M.C. (2017). In vitro starch digestibility of commercial gluten-free pasta: The role of ingredients and origin. Journal of Food Science, 82, 1012-1019.
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• Marti A., Marengo M., Bonomi F., Casiraghi M.C., Franzetti L., Pagani M.A., Iametti S. (2017). Molecular features of fermented teff flour relate to its suitability for the production of enriched gluten-free bread. LWT - Food Science and Technology, 78, 296-302.
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• Marengo M., Baffour L.C., Buratti S., Benedetti S., Saalia F.K., Carpen A., Manful J., Johnson P.N.T., Barbiroli A., Bonomi F., Pagani A., Marti A., Iametti S. (2017). Defining the overall quality of cowpea-enriched rice-based breakfast cereals. Cereal Chemistry, 94, 151-157.
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• Marengo M., Carpen A., Bonomi F., Casiraghi M.C., Meroni E., Quaglia L., Iametti S., Pagani M.A., Marti A. (2017). Macromolecular and micronutrient profiles of sprouted chickpeas to be used for integrating cereal-based food. Cereal Chemistry, 94, 82-88.
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• Marengo M., Miriani M., Ferranti P., Bonomi F., Iametti S., Barbiroli A. (2016). Structural changes in emulsion-bound bovine beta-lactoglobulin affect its proteolysis and immunoreactivity. Biochimica et Biophysica Acta - Proteins and Proteomics, 1864, 805-813
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• Marengo M., Akoto H.F., Zanoletti M., Carpen A., Buratti S., Benedetti S., Barbiroli A,, Johnson P.N.T., Sakyi-Dawson E.O., Saalia F.K., Bonomi F., Pagani M.A., Manful J., Iametti S. (2016). Soybean-enriched snacks based on African rice. Foods, 5(2), 38.
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• Bock J.E., West R., Iametti S., Bonomi F., Marengo M., Seetharaman K. (2015). Gluten structural evolution during pasta processing of refined and whole grain hard wheat pasta: The influence of mixing, drying, and cooking. Cereal Chemistry, 92, 460-465.
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• Marengo M., Bonomi F., Marti A., Pagani M.A., Elkhalifa A.E.O., Iametti S. (2015). Molecular features of fermented and sprouted sorghum flours relate to their suitability as components of enriched gluten-free pasta. LWT - Food Science and Technology, 63, 511-518.
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• Marti A., Barbiroli A., Bonomi F., Brutti A., Iametti S., Marengo M., Miriani M., Pagani M.A. (2014). Effect of high-pressure processing on the features of wheat milling by-products. Cereal Chemistry, 91, 318-320.
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• Marti A., Barbiroli A., Marengo M., Fongaro L., Iametti S., Pagani M.A. (2014). Structuring and texturing gluten-free pasta: egg albumen or whey proteins? European Food Research and Technology, 238, 217-224.
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• Iametti S., Marengo M., Miriani M., Pagani M.A., Marti A., Bonomi F. (2013). Integrating the information from proteomic approaches: A ”thiolomics” approach to assess the role of thiols in protein-based networks. Food Research International, 54, 980-987.
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• Vecchietti D., Di Silvestre D., Miriani M., Bonomi F., Marengo M., Bragonzi A., Cova L., Franceschi E., Mauri P., Bertoni G. (2012). Analysis of Pseudomonas aeruginosa cell envelope proteome by capture of surface-exposed proteins on activated magnetic nanoparticles. PLoS ONE, 7, e51062.
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• Cabrera-Chávez F., Calderón de la Barca A.M., Islas-Rubio A.R., Marti A., Marengo M., Pagani M.A., Bonomi F., Iametti S. (2012). Molecular rearrangements in extrusion processes for the production of amaranth-enriched, gluten-free rice pasta. LWT - Food Science and Technology, 47, 421-426.
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• Bonomi F., D’Egidio M.G., Iametti S., Marengo M., Marti A., Pagani M.A., Ragg E.M. (2012). Structure-quality relationship in commercial pasta: A molecular glimpse. Food Chemistry, 135, 348-355.
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• Huschka B., Bonomi F., Marengo M., Miriani M., Seetharaman K. (2012). Comparison of lipid effects on structural features of hard and soft wheat flour proteins assessed by front-face fluorescence. Food Chemistry, 133, 1011-1016.
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• Marengo M., Bonomi F., Iametti S., Prinz E., Hempelmann R., Boye M., Frokiaer H. (2011). Recognition and uptake of free and nanoparticle-bound betalactoglobulin – a food allergen – by human monocytes. Molecular Nutrition and Food Research, 55, 1708-1716.
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• Mascheroni E., Capretti G., Marengo M., Bonomi F., Mora L., Iametti S., Piergiovanni L. (2010). Modification of cellulose-based packaging materials for enzyme immobilization. Packaging Technology and Science, 23, 47-57.
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• Mascheroni E., Mora L., Capretti G., Santoro C., Marengo M., Bonomi F., Piergiovanni L. (2008). Lysozyme immobilization on cellulose-based materials as a tool for food protection. Italian Journal of Food Science, 21, 146-149.

Chapters in books

• Marengo M., Puglisi R., Oliaro-Bosso S., Pastore A., Adinolfi S. (2021). Enzymatic and chemical in vitro reconstitution of iron-sulfur cluster proteins. In: Dos Santos P.C. (Ed), Fe-S Proteins. Methods and Protocols. Methods in Molecular Biology, vol. 2353, p. 79-95, New York, Humana Press Inc. ISBN: 978-1-0716-1604-8.
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• Iametti, S., Abbasi Parizad, P., Bonomi, F., Marengo, M. (2019). Pigmented grains as a source of bioactives. In: Ferranti P., Berry E.M., Anderson J.R. (Eds.), Encyclopedia of Food Security and Sustainability, vol. 1, pp. 261-270. Elsevier, ISBN: 9780128126875.
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• Marengo M., Manful J., Barbiroli A., Bonomi F., Casiraghi M. C., Iametti S., Marti A., Pagani M. A. (2015). Properties of biomacromolecules in African-grown rice species. In: Grains for Feeding the World, AISTEC, ISBN: 978889066803, pp. 200-202.
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• Marengo M., Miriani M., Bonomi F. (2014). Alcuni cibi sotto i riflettori. La pasta e il riso. In: Zurrida S., Cipolla C., Alimentazione. Verità e bugie, SICS, ISBN 978-88-90685-21-7, pp. 35-37.

Courses

• Attività libera - Elementi di biochimica della nutrizione (STF0300)
  Corso di Laurea in Tecniche Erboristiche
• BASI MOLECOLARI DELLE MALATTIE GENETICHE E DELLE VIE DI TRASDUZIONE DEL SEGNALE CELLULARE (STF0265)
  Corsi di studio in
  Farmacia - Chimica e tecnologia farmaceutiche
• Biochimica applicata medica - Farmacia (STF0050)
  Corsi di studio in
  Farmacia - Chimica e tecnologia farmaceutiche
• Biochimica e fisiologia di sistemi cellulari complessi (STF0034)
  Corsi di studio in
  Farmacia - Chimica e tecnologia farmaceutiche
• CORSO FORMAZIONE SICUREZZA (12 ore) (INT1246)
  Corsi di studio in
  Farmacia - Chimica e tecnologia farmaceutiche

Research topics

Research groups

• Biochemistry and Molecular Biology (BMB)

Academic bodies

• Commissione Biblioteca
• Consiglio di Dipartimento

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