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Ilario Losito

Researcher at University of Bari

Publications -  126
Citations -  3646

Ilario Losito is an academic researcher from University of Bari. The author has contributed to research in topics: Electrospray ionization & Mass spectrometry. The author has an hindex of 28, co-authored 112 publications receiving 3146 citations. Previous affiliations of Ilario Losito include International Sleep Products Association.

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Journal ArticleDOI

Molecularly imprinted electrosynthesized polymers: new materials for biomimetic sensors.

Cosimino Malitesta, +2 more
- 01 Apr 1999 - 
TL;DR: Molecular imprinting electropolymerization is proposed as a possible strategy for the preparation of new materials with molecular recognition properties to be applied in biomimetic sensors.
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Highly Efficient Gluten Degradation by Lactobacilli and Fungal Proteases during Food Processing: New Perspectives for Celiac Disease

Carlo Giuseppe Rizzello, +11 more
- 15 Jul 2007 - 
TL;DR: Food processing by selected sourdough lactobacilli and fungal proteases may be considered an efficient approach to eliminate gluten toxicity.
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VSL#3 probiotic preparation has the capacity to hydrolyze gliadin polypeptides responsible for Celiac Sprue.

Maria De Angelis, +8 more
- 01 Jan 2006 - 
TL;DR: Proteolytic activity by probiotic VSL#3 may have an importance during food processing to produce pre-digested and tolerated gliadins for increasing the palatability of gluten-free products.
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New findings on polypyrrole chemical structure by XPS coupled to chemical derivatization labelling

Cosimino Malitesta, +3 more
- 29 Dec 1995 - 
TL;DR: In this paper, an accurate analysis of high resolution spectra, including cross-checking between the independent fittings of different though related signals (e.g. C1s and O1s), is presented, enlightening novel findings on polypyrrole structure.
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Antibacterial activities of peptides from the water-soluble extracts of Italian cheese varieties.

Carlo Giuseppe Rizzello, +5 more
- 01 Jul 2005 - 
TL;DR: Water-soluble extracts of 9 Italian cheese varieties that differed mainly for type of cheese milk, starter, technology, and time of ripening were fractionated by reversed-phase fast protein liquid chromatography and peptide sequences were identified by comparison with a proteomic database.