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Silvia Vincenzetti
Researcher at University of Camerino
Publications - 131
Citations - 1854
Silvia Vincenzetti is an academic researcher from University of Camerino. The author has contributed to research in topics: Cytidine deaminase & Donkey. The author has an hindex of 21, co-authored 120 publications receiving 1464 citations. Previous affiliations of Silvia Vincenzetti include Centre national de la recherche scientifique.
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Journal ArticleDOI
Donkey’s milk protein fractions characterization
Silvia Vincenzetti,Paolo Polidori,Pierluigi Mariani,Natalina Cammertoni,Francesco Fantuz,Alberto Vita +5 more
TL;DR: The present study showed the nutritional properties of donkey’s milk characterized by low casein and high lysozyme content compared with other kinds of milks.
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Spermidine and spermine are enriched in whole blood of nona/centenarians.
Stefania Pucciarelli,Benedetta Moreschini,Daniela Micozzi,Giusi Serena De Fronzo,Francesco M. Carpi,Valeria Polzonetti,Silvia Vincenzetti,Fiorenzo Mignini,Valerio Napolioni +8 more
TL;DR: Although there is an important correlation between polyamines levels and age groups, further studies are warranted to fully understand the role of polyamines in determining life span, and longitudinal and nutritional studies might suggest potential therapeutic approaches to sustain healthy aging and to increase human life span.
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Recombinant Human Cytidine Deaminase: Expression, Purification, and Characterization
TL;DR: The recombinant CDA has been purified to homogeneity by a rapid procedure consisting of heat inactivation followed by affinity chromatography and showed a specific activity of 105 U/mg, corresponding to about 88-fold purification with respect to the crude extract and was judged to be >98% pure by SDS-PAGE.
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Effects of Lyophilization and Use of Probiotics on Donkey's Milk Nutritional Characteristics
Silvia Vincenzetti,Michele Savini,Cinzia Cecchini,Daniela Micozzi,Francesco M. Carpi,Alberto Vita,Paolo Polidori +6 more
TL;DR: In this paper, the effects of the lyophilization treatment on donkey's milk nutritional characteristics were compared with those obtained on fresh and frozen milk, and the results obtained confirmed the possibility of producing a probiotic infant formula with beneficial properties using donkey’s milk as raw material.
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Quality of donkey meat and carcass characteristics
TL;DR: Donkey meat obtained from young animals can be considered a good alternative to other red meats and not only for the production salami, or other fermented meat products.