Pasquale Ferranti is associate professor at the Department of Food Science (University of Naples Federico II) and fellow researcher at the Center of Mass Spectrometry and Biomolecular Proteomics at the Institute of Food Science-CNR in Avellino. In the past years he has carried out full-time research at the Department of Biochemistry, Imperial College of Technology, London: applications of mass spectrometry to the structural analysis of carbohydrates and glycoproteins. He is a Teacher in the courses of Functional Food Components for both the degree in Food Science and Technology in the Faculty of Agronomy. He is author of over 120 research papers (over 80 on international Journals). Dr. Ferranti has been invited speaker in international meetings on mass spectrmetry as well as protein chemistry in these years, and invited teacher in international schools including the NATO-ASI School on Mass Spectrometry held in 1990, 1993, 1996, 2001; the Protein Science School held in Urbino during 1994-96; the school on Proteomics held at the University of Tuscia in 2000 and 2001. He is scientific supervisor of the projects “Development and validation of methods for the dosimetry of gluten in foods for the evaluation of flour quality and the safety of celiac patients”; “Identifcation and recovery of high value bioactive components in milk whey”; “Identification of protein quality markers in cheese production of Regione Campania” all granted by the Regione Campania; The following subjects have mainly been studied by professor Ferranti: A. Analysis of the primary structure of proteins and studying post-translational modifications by the use of automated sequence as well as mass spectrometry. B. Study of covalent and non-covalent interaction of biomolecules by mass spectrometry. C. Determination of the sequence of proteins of nutritional interest and analysis of polymorphism in animal as well as vegetal proteins.
Integrazione tra approcci spettroscopici e metodologie avanzate di spettrometria di massa per lo studio dell'interazione tra proteine e leganti idrofobici e degli aspetti strutturali di queste interazioni. PRIN 2004 / Ferranti, Pasquale. - (2005). (Intervento presentato al convegno Titolo e tipo di progetto: Integrazione tra approcci spettroscopici e metodologie avanzate di spettrometria di massa per lo studio dell'interazione tra proteine e leganti idrofobici e degli aspetti strutturali di queste interazioni nel 2'005).
Integrazione tra approcci spettroscopici e metodologie avanzate di spettrometria di massa per lo studio dell'interazione tra proteine e leganti idrofobici e degli aspetti strutturali di queste interazioni. PRIN 2004.
FERRANTI, PASQUALE
2005
Abstract
Pasquale Ferranti is associate professor at the Department of Food Science (University of Naples Federico II) and fellow researcher at the Center of Mass Spectrometry and Biomolecular Proteomics at the Institute of Food Science-CNR in Avellino. In the past years he has carried out full-time research at the Department of Biochemistry, Imperial College of Technology, London: applications of mass spectrometry to the structural analysis of carbohydrates and glycoproteins. He is a Teacher in the courses of Functional Food Components for both the degree in Food Science and Technology in the Faculty of Agronomy. He is author of over 120 research papers (over 80 on international Journals). Dr. Ferranti has been invited speaker in international meetings on mass spectrmetry as well as protein chemistry in these years, and invited teacher in international schools including the NATO-ASI School on Mass Spectrometry held in 1990, 1993, 1996, 2001; the Protein Science School held in Urbino during 1994-96; the school on Proteomics held at the University of Tuscia in 2000 and 2001. He is scientific supervisor of the projects “Development and validation of methods for the dosimetry of gluten in foods for the evaluation of flour quality and the safety of celiac patients”; “Identifcation and recovery of high value bioactive components in milk whey”; “Identification of protein quality markers in cheese production of Regione Campania” all granted by the Regione Campania; The following subjects have mainly been studied by professor Ferranti: A. Analysis of the primary structure of proteins and studying post-translational modifications by the use of automated sequence as well as mass spectrometry. B. Study of covalent and non-covalent interaction of biomolecules by mass spectrometry. C. Determination of the sequence of proteins of nutritional interest and analysis of polymorphism in animal as well as vegetal proteins.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
