scispace - formally typeset
F

Francesca Natali

Researcher at University of Florence

Publications -  85
Citations -  1177

Francesca Natali is an academic researcher from University of Florence. The author has contributed to research in topics: Neutron scattering & Chemistry. The author has an hindex of 19, co-authored 76 publications receiving 965 citations.

Papers
More filters
Journal ArticleDOI

Direct evidence of the amino acid side chain and backbone contributions to protein anharmonicity.

TL;DR: The results provide direct experimental evidence that the first anharmonic activation of proteins is largely due to methyl group rotations entering the time window of the spectrometer used, and indicate that the dynamical transition occurring at approximately 230 K can be attributed, at least at the hydration level investigated, mainly to motions involving backbone fluctuations.
Journal ArticleDOI

Structural and Functional Characterization of Human Peripheral Nervous System Myelin Protein P2.

TL;DR: The results provide an enhanced view into the structure and function of the P2 protein from human myelin, which is able to bind both monomeric lipids inside its cavity and membrane surfaces.
Journal ArticleDOI

Physical origin of anharmonic dynamics in proteins: new insights from resolution-dependent neutron scattering on homomeric polypeptides.

TL;DR: Activation barriers and free energy values obtained for the protein dynamical transition allow us to make a connection with the two-well interaction potential of supercooled-confined water proposed to explain a low-density→high-density liquid-liquid transition.
Journal ArticleDOI

New sources and instrumentation for neutrons in biology

TL;DR: A broad and significant effort towards instrumental and methodological development to facilitate biology experiments at neutron sources worldwide is reviewed.
Journal ArticleDOI

The “Protein Dynamical Transition” Does Not Require the Protein Polypeptide Chain

TL;DR: It is shown that a rapid increase of hydrogen atoms fluctuations at about 220 K, analogous to the one observed in hydrated myoglobin powders, is also observed in a hydrated amino acids mixture with the chemical composition of myoglobin but lacking the polypeptide chain.