S
Sabina Passamonti
Researcher at University of Trieste
Publications - 132
Citations - 4021
Sabina Passamonti is an academic researcher from University of Trieste. The author has contributed to research in topics: Chemistry & Medicine. The author has an hindex of 31, co-authored 111 publications receiving 3504 citations. Previous affiliations of Sabina Passamonti include University of Padua & National University of Rosario.
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Journal ArticleDOI
Four selected commercial seaweeds: biologically active compounds, antioxidant and cytotoxic properties
TL;DR: In this paper, the authors studied the chemical characterisation, antioxidant and cytotoxic activity of four commercial algae species Arame, Kombu, Hijiki and Wakame.
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Safety evaluation of crosslinked polyacrylic acid polymers (carbomer) as a new food additive.
Flavourings (Faf),Maged Younes,Gabriele Aquilina,Karl-Heinz Engel,Paul Fowler,Maria Jose Frutos Fernandez,Peter Fürst,Rainer Gürtler,Ursula Gundert-Remy,Trine Husøy,Melania Manco,Wim Mennes,Sabina Passamonti,Peter Moldeus,Romina Shah,Ine Waalkens-Berendsen,Detlef Wölfle,Matthew Wright,José Manuel Barat Baviera,Gisela H. Degen,Jean-Charles Leblanc,Lieve Herman,Consuelo Civitella,Alessandra Giarola,Camilla Smeraldi,Alexandra Tard,Giorgia Vianello,Laurence Castle +27 more
TL;DR: The EFSA Panel on Food Additives and Flavourings (FAF) provided a scientific opinion on the safety of crosslinked polyacrylic acid polymers (carbomer) proposed for use as food additive in solid and liquid food supplements as discussed by the authors.
Journal ArticleDOI
Organization of functional groups of liver bilitranslocase.
TL;DR: The pattern of transport activity inhibition resulting from step-wise derivatization of these functional groups indicates that, in general, derivatizing of arginine residues prevents that of one class of sulfhydryl groups and vice versa, indicating their close location in the protein.
Journal ArticleDOI
Safety evaluation of glucosylated steviol glycosides as a food additive in different food categories
Maged Younes,Gabriele Aquilina,Karl-Heinz Engel,Paul J Fowler,Maria Jose Frutos Fernandez,Peter Fürst,Rainer Gürtler,Ursula Gundert-Remy,Trine Husøy,Melania Manco,Wim Mennes,Peter Moldéus,Sabina Passamonti,Romina Shah,Ine Waalkens-Berendsen,Detlef Wölfle,Matthew C. Wright,José M. Barat,Gisela H. Degen,Lieve Herman,Jean-Charles Leblanc,Jaime Aguilera,Alessandra Giarola,Ana Rincón,Camilla Smeraldi,Giorgia Vianello,Laurence Castle +26 more
TL;DR: The EFSA Panel on Food Additive and Flavourings concluded that there is no safety concern for the use of glucosylated steviol glycosides as a new food additive at the proposed use and use levels.
Journal ArticleDOI
Safety evaluation of steviol glycoside preparations, including rebaudioside AM, obtained by enzymatic bioconversion of highly purified stevioside and/or rebaudioside A stevia leaf extracts.
Flavourings (Faf),Maged Younes,Gabriele Aquilina,Laurence Castle,Karl-Heinz Engel,Paul Fowler,Maria Jose Frutos Fernandez,Peter Fürst,Rainer Gürtler,Ursula Gundert-Remy,Trine Husøy,Melania Manco,Wim Mennes,Sabina Passamonti,Peter Moldeus,Romina Shah,Ine Waalkens-Berendsen,Detlef Wölfle,Matthew Wright,José Manuel Barat Baviera,Gisela H. Degen,Jean-Charles Leblanc,Lieve Herman,Alessandra Giarola,Jaime Aguilera,Giorgia Vianello +25 more
TL;DR: The EFSA Panel on Food Additives and Flavourings (FAF) provided a scientific opinion on the safety of steviol glycoside preparations, including rebaudioside AM, obtained by enzymatic bioconversion of highly purified stevioside and/or rebaudioide A stevia leaf extracts as mentioned in this paper.