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Pietro Grisoli

Researcher at University of Pavia

Publications -  68
Citations -  2721

Pietro Grisoli is an academic researcher from University of Pavia. The author has contributed to research in topics: Silver nanoparticle & Chemistry. The author has an hindex of 25, co-authored 62 publications receiving 2204 citations.

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Antibacterial Activity of Glutathione-Coated Silver Nanoparticles against Gram Positive and Gram Negative Bacteria

TL;DR: The mechanism of antibacterial activity of glutathione (GSH) coated silver nanoparticles (Ag NPs) on model Gram negative and Gram positive bacterial strains is studied, showing that the action is reduced because of GSH coating and the limitation of the translational freedom of NPs.
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Synthesis, characterization and antibacterial activity against Gram positive and Gram negative bacteria of biomimetically coated silver nanoparticles.

TL;DR: A simple procedure to produce biomimetically coated silver nanoparticles (Ag NPs), based on the postfunctionalization and purification of colloidal silver stabilized by citrate is described.
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Self-assembled monolayers of silver nanoparticles firmly grafted on glass surfaces: low Ag+ release for an efficient antibacterial activity.

TL;DR: A two-step, easy synthetic strategy in solution has been optimized to prepare authentic monolayers of silver nanoparticles (NP) on MPTS-modified glass surfaces, that were investigated by AFM imaging and by quantitative silver determination techniques.
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Essential oil-loaded lipid nanoparticles for wound healing.

TL;DR: Olive oil, which is characterized by a high content of oleic acid, proved to exert a synergic effect with eucalyptus oil with respect to antimicrobial activity and wound repair promotion, which evidenced the capability of these NLC to enhance the healing process.
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Antibacterial activity of red and white wine against oral streptococci.

TL;DR: Findings show that wine is active against oral streptococci and S. pyogenes and suggest that it enhances oral health, and synthetic mixtures of the organic acids tested at the concentrations found in wine had greater antibacterial activity than the beverages, indicating that in wine they are inhibited by other components.