A
Alessandra Basso
Researcher at University of Trieste
Publications - 49
Citations - 1537
Alessandra Basso is an academic researcher from University of Trieste. The author has contributed to research in topics: Peptide synthesis & Immobilized enzyme. The author has an hindex of 20, co-authored 45 publications receiving 1189 citations.
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Journal ArticleDOI
Effect of Microwave Radiation on Enzymatic and Chemical Peptide Bond Synthesis on Solid Phase
TL;DR: Results demonstrate that microwave radiations can be profitably exploited to improve reaction kinetics in solid phase peptide synthesis when both chemical and biocatalytic strategies are used.
Journal Article
Quantitative acylation of amino compounds catalysed by penicillin G acylase in organic solvent at controlled water activity
TL;DR: All attempts to perform esterification and transesterification reactions with PGA in toluene, at the same aw as used for the acylation of amino compounds, were unsuccesful.
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Peroxygenase-Driven Ethylbenzene Hydroxylation in a Rotating Bed Reactor
TL;DR: In this paper , the authors present the application of the covalently immobilized UPO mutant PaDa-I in a rotating bed reactor for the hydroxylation of ethylbenzene in a two-liquid-phase system.
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Penicillin G Amidase-Catalysed Hydrolysis of Phenylacetic Hydrazides on a Solid Phase: A New Route to Enzyme-Cleavable Linkers
Alessandra Basso,Cynthia Ebert,Lucia Gardossi,Paolo Linda,Thao Tran Thi Phuong,Mingzhao Zhu,Ludger A. Wessjohann +6 more
TL;DR: A novel catalytic property of penicillin G amidase (PGA) is described, which can hydrolyse hydrazide bonds with good efficiency, and in solution the enzyme shows a selectivity that is similar to phenylacetamides.
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Calculating Resin Functionalization in Solid-Phase Peptide Synthesis Using a Standardized Method based on Fmoc Determination.
Othman Al Musaimi,Alessandra Basso,Beatriz G. de la Torre,Fernando Albericio,Fernando Albericio +4 more
TL;DR: A single-point standardization method is proposed that involves a standard solution of the corresponding amino acid to be checked that is prepared freshly at the time of the analysis, with no standardization of the method.