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Prof. Dimitrios Fessas

Curriculum

Attività didattica 2019-2020

Pubblicazioni

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Contatti:

DiSTAM - sez. Chimica - Università degli Studi di Milano - Via Celoria, 2 - 20133 Milano (Italy)

Tel. : (+39) - 0250319219 - Fax : (+39) - 0250319061

E-Mail: Dimitrios.Fessas@unimi.it

Curriculum

Dimitrios Fessas si è laureato in Fisica presso l'Università di Napoli. E' stato titolare di due Borse di Studio annuali del CNR nell’ambito di Chimica Fisica. Ha conseguito il Dottorato di Ricerca in Scienze Chimiche presso l'Università di Napoli. Ricercatore dal 1996 e Professore Associato di Chimica Fisica dal 2005 presso il Dipartimento di Scienze e Tecnologie Alimentari e Microbiologiche, Università di Milano.

Membro dell' Associazione Italiana di Calorimetria ed Analisi Termica (AICAT) (anche come componente del Consiglio Direttivo 2005-2008, 2011-2014).
Esperto Qualificato in materia di radioprotezione (II grado, Elenco Nominativo Ministeriale No 1968) e membro dell'Associazione Nazionale Professionale Esperti Qualificati nella sorveglianza fisica di radioprotezione.
Presidente del "XXVIII National Conference on Calorimetry, Thermal Analysis and Chemical Thermodynamics", AICAT-GICAT 2006, Milano

Principali temi di ricerca:

Tematica 1. Proprietà chimico-fisiche di sistemi alimentari e farmaceutici: Transizioni di fase e/o conformazionali, separazione di fasi, gelatinizzazione (amido), cristallizzazione, transizione vetrosa, ripartizione e mobilità dell'acqua, aggregazione, matastabilità, ecc., di biopolimeri in sistemi complessi; Termodinamica e cinetica dei processi di adsorbimento/desorbimento; Crescita e metabolismo microbico (studi mediante calorimetria isoterma).
Tematica 2. Termodinamica di macromolecole biologiche in soluzione: Stabilità conformazionale; Fenomeni di "binding" (specifico e/o aspecifico) macromolecola-ligando
Tematica 3: Processi di restauro e caratterizzazione di biomateriali nel ambito dei beni culturali.

Principale approccio sperimentale: Calorimetria e Analisi Termica.

Dimitrios Fessas kept his degree in Physics at the University of Naples. He was a CNR scholar fellow for two year in the field of Physical Chemistry. He achieve the PhD graduation in Chemical Sciences at the University of Naples. Research Professor since 1996 and Associate Professor of Physical Chemistry since 2005 at the Department of Food Science and Technology of the University of Milan.

Member of the Italian Association of Calorimetry and Thermal Analysis (AICAT) also as member of the Board of Directors (2005-2008, 2011-2014).
"Qualified Expert" in Radiological Protection (II degree, Ministry list no 1968) and is member of the National Professional Association of Italian Qualified Experts in Radiological Protection.
Chairman of the "XXVIII National Conference on Calorimetry, Thermal Analysis and Chemical Thermodynamics", AICAT-GICAT 2006, Milano, Italy

Main research lines:

Topic 1. Physico-chemical properties of food and pharmaceutical systems. Phase and conformational transitions, phase separation, gelatinisation (starch), crystallization, glass transition, water state, aggregation, meta-stability etc., of biopolymers in complex systems; thermodynamics and kinetics of adsorption/desorption processes; microbial growth and metabolism (studied by isothermal calorimetry).
Topic 2. Thermodynamics of biological macromolecules in solution: Conformational stability; specific and/or aspecific macromolecule - ligand binding phenomena.
Topic 3. Restoring processing and characterization of cultural heritage biomaterials.

Main experimental approach: Thermal Analysis and Calorimetry

Strumentazione disponibile in Laboratorio: Laboratory instrumentation at 2018:
• Isothermal titration microcalorimeter (Calvet) DAM (Setaram France);
• Thermogravimetry combined DSC TGA-DSC 111 (Setaram France);
• Microcalorimeter Micro DSC III (Setaram France);
• Calorimeter DSC C80D (Setaram France); Calorimeter DSC 6 (Perkin Elmer);
• Calorimeter DSC 20 (Mettler);
• Isothermal titration nano calorimeter Nano-ITC III Model 5300 (CSC USA);
• Nano Calorimeter Nano-DSC Model 6300 (CSC USA);
• Modulated Scanning Calorimeter DSC 2920 (TA Instruments);
• Modulated Adiabatic Scanning Calorimeter MASC 2 (CNR - IPCF T-lab Pisa, Italy);
• CD Spectropolarimeter J-810 (Jasco Corporation, Japan);
• Texture Analyzer TA-Hdi (Stable Micro Systems, UK)

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Attività didattica 2018-2019

Elementi di Chimica e Chimica Fisica, per il Corso di Laurea in Scienze e Tecnologie della Ristorazione (I e II semestre, 8 CFU)

Elementi di Chimica e Chimica Fisica, per il Corso di Laurea in Scienze e Tecnologie Alimentari (mod. 2 Chimica Fisica II semestre), (per il mod.1 vedi prof. Molinari) (Esame unico tot 8 CFU)

Corso di Calorimetria e Analisi Termica, per la Laurea Magistrale in Scienze e Tecnologie per lo studio e la conservazione dei beni culturali e dei supporti della informazione (Classe LM-11 6 CFU)

Corsi di anni precedenti

Elementi di fisica e fisica tecnica mod. 1: fisica per il Corso di Laurea in Scienze e Tecnologie Alimentari. (II semestre, 6 CFU)

Chimica Fisica Biologica per il Corso di Laurea Specialistica in Biotecnologie Vegetali, Alimentari e Agroambientali. (II semestre, 6 CFU)

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Pubblicazioni (selezione)

Advanced Drug Delivery Nanosystems for Shikonin: A Calorimetric and Electron Paramagnetic Resonance Study. Konstantinos N. Kontogiannopoulos, Athanasia Dasargyri, M. Francesca Ottaviani, Michela Cangiotti, Dimitrios Fessas, Vassilios P. Papageorgiou, and Andreana N. Assimopoulou, Langmuir 2018, 34, 9424−9434 DOI: 10.1021/acs.langmuir.8b00751

The Effect of Moisture on Cellulose Nanocrystals Intended as a High Gas Barrier Coating on Flexible Packaging Materials Ghislain Fotie, Riccardo Rampazzo, Marco Aldo Ortenzi, Stefano Checchia, Dimitrios Fessas, Luciano Piergiovanni. Polymers 2017, 9, 415; doi:10.3390/polym9090415

Interplay between starch and proteins in waxy wheat. R. Caramanico, A. Barbiroli, M. Marengo, D. Fessas, F. Bonomi, M. Lucisano, M.A. Pagani, S. Iametti, A. Marti (2017) JOURNAL OF CEREAL SCIENCE,vol. 75, p. 198-204, ISSN: 0733-5210, doi: 10.1016/j.jcs.2017.04.008

Isothermal calorimetry and microbial growth: beyond modeling. D. Fessas, A. Schiraldi (2017). JOURNAL OF THERMAL ANALYSIS AND CALORIMETRY, 130:567–572. ISSN: 1388-6150, doi: 10.1007/s10973-017-6515-x

Microbial biosensors to monitor the encapsulation effectiveness of Doxorubicin in chimeric advanced Drug Delivery Nano Systems: A calorimetric approach. K. Gardikis, M. Signorelli, C. Ferrario, A. Schiraldi, M.G. Fortina, S. Hatziantoniou, C. Demetzos, D. Fessas (2017). INTERNATIONAL JOURNAL OF PHARMACEUTICS, vol. 516, p. 178-184, ISSN: 0378-5173, doi: 10.1016/j.ijpharm.2016.11.033

The crystal structure of the AgamOBP1•Icaridin complex reveals alternative binding modes and stereo-selective repellent recognition.C.E. Drakou, K.E. Tsitsanou, C. Potamitis, D. Fessas, M. Zervou, S.E. Zographos (2017). CELLULAR AND MOLECULAR LIFE SCIENCES, vol. 74, p. 319-338, ISSN: 1420-682X, doi: 10.1007/s00018-016-2335-6

Stabilization of beta-lactoglobulin by polyols and sugars against temperature-induced denaturation involves diverse and specific structural regions of the protein.A. Barbiroli, M. Marengo, D. Fessas, E. Ragg, S. Renzetti, F. Bonomi, S. Iametti (2017). FOOD CHEMISTRY, ISSN: 0308-8146, doi: 10.1016/j.foodchem.2017.04.132

Shelf life extension of whole-wheat breadsticks : formulation and packaging strategies. C. Alamprese, C. Cappa, S. Ratti, S. Limbo, M. Signorelli, D. Fessas, M. Lucisano (2017).FOOD CHEMISTRY, vol. 230, p. 532-539, ISSN: 0308-8146, doi: 10.1016/j.foodchem.2017.03.092

Binding and stabilisation effects of glycodendritic compounds with peanut agglutinin.M.H. Sleiman, R. Csonka, C. Arbez-Gindre, G.A. Heropoulos, T. Calogeropoulou, M. Signorelli, A. Schiraldi, B.R. Steele, D. Fessas, M. Micha-Screttas (2015). INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES, vol. 80, p. 692-701, ISSN: 0141-8130, doi: 10.1016/j.ijbiomac.2015.07.036

Maltose modified poly(propylene imine) dendrimers as potential carriers of nucleoside analog 5′-triphosphates.A. Szulc, M. Signorelli, A. Schiraldi, D. Appelhans, B. Voit, M. Bryszewska, B. Klajnert-Maculewicz, D. Fessas (2015). INTERNATIONAL JOURNAL OF PHARMACEUTICS, vol. 495, p. 940-947, ISSN: 0378-5173, doi: 10.1016/j.ijpharm.2015.09.065

Interaction study between maltose-modified PPI dendrimers and lipidic model membranes D. Wrobel, D. Appelhans, M. Signorelli, B. Wiesner, D. Fessas, U. Scheler, B. Voit, J. Maly (2015).. BIOCHIMICA ET BIOPHYSICA ACTA-BIOMEMBRANES, vol. 1848, p. 1490-1501, ISSN: 0005-2736, doi: 10.1016/j.bbamem.2015.03.033

Quantitative determination of alkannins and shikonins in endemic Mediterranean Alkanna species .J. Tappeiner, A. Vasiliou, M. Ganzera, D. Fessas, H. Stuppner, V.P. Papageorgiou, A.N. Assimopoulou (2014). BIOMEDICAL CHROMATOGRAPHY, vol. 28, p. 923-933, ISSN: 0269-3879, doi: 10.1002/bmc.3096

Knudsen thermogravimetry approach to the thermodynamics of aqueous solutions.A. Schiraldi, M. Signorelli, D. Fessas (2013). JOURNAL OF CHEMICAL THERMODYNAMICS, vol. 62, p. 79-85, ISSN: 0021-9614, doi: 10.1016/j.jct.2013.02.015

Isothermal Titration Calorimetry: From Biomolecules to Microorganisms. D. Fessas (2013). FARMAKEUTIKI, vol. 25, p. 83-86, ISSN: 2241-3081

Crystal and solution studies of the "Plus-C" odorant-binding protein 48 from Anopheles gambiae: control of binding specificity through three-dimensional domain swapping.K.E. Tsitsanou, C.E. Drakou, T. Thireou, A. Vitlin Gruber, G. Kythreoti, A. Azem, D. Fessas, E. Eliopoulos, K. Iatrou, S.E. Zographos (2013). THE JOURNAL OF BIOLOGICAL CHEMISTRY, vol. 288, p. 33427-33438, ISSN: 0021-9258, doi: 10.1074/jbc.M113.505289

Amino acid transport in thermophiles: Characterization of an arginine-binding protein from Thermotoga maritima. 3. Conformational dynamics and stability.A. Ausili, A. Pennacchio, M. Staiano, J.D. Dattelbaum, D. Fessas, A. Schiraldi, S. D’Auria (2013). JOURNAL OF PHOTOCHEMISTRY AND PHOTOBIOLOGY B-BIOLOGY, vol. 118, p. 66-73, ISSN: 1011-1344, doi: 10.1016/j.jphotobiol.2012.11.004

Retention of aroma compounds by corn, sorghum and amaranth starches W. Błaszczak, T.A. Misharina, D. Fessas, M. Signorelli, A.R. Górecki (2013). FOOD RESEARCH INTERNATIONAL, vol. 54, p. 338-344, ISSN: 0963-9969, doi: 10.1016/j.foodres.2013.07.032

Low phytic acid 1 mutation in maize modifies density, starch properties, cations, and fiber contents in the seed. M. Landoni, F. Cerino Badone, N. Haman, A. Schiraldi, D. Fessas, V. Cesari, I. Toschi, R. Cremona, C. Delogu, D. Villa, E. Cassani, R. Pilu (2013). JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, vol. 61, p. 4622-4630, ISSN: 0021-8561, doi: 10.1021/jf400259h

Water activity in biological systems. A review. A. Schiraldi, D. Fessas, M. Signorelli (2012). POLISH JOURNAL OF FOOD AND NUTRITION SCIENCES, vol. 62, p. 5-13, ISSN: 1230-0322, doi: 10.2478/v10222-011-0033-5

"Structural basis for dimethylarginine recognition by the Tudor domains of human SMN and SPF30 proteins". K. Tripsianes, T. Madl, M. Machyna, D. Fessas, C. Englbrecht, U. Fischer, K.M. Neugebauer, M. Sattler.
Nature structural & molecular biology. (2011), 18, 1414-1420

"Protein - protein interface-binding peptides inhibit the cancer therapy target human thymidylate synthase". D. Cardinale, G. Guaitoli, D. Tondi, R. Luciani, S. Henrich, O.M.H. Salo-Ahen, S. Ferrari, G. Marverti, D. Guerrieri, A. Ligabue, C. Frassineti, C. Pozzi, S. Mangani, D. Fessas, R. Guerrini, G. Ponterini, R.C. Wade, M.P. Costi, PNAS 2011, 108, 13889-13890

"Bound Fatty Acids Modulate the Sensitivity of Bovine β-Lactoglobulin to Chemical and Physical Denaturation". Alberto Barbiroli, Francesco Bonomi, Pasquale Ferranti, Dimitrios Fessas, Antonella Nasi, Patrizia Rasmussen, and Stefania Iametti. J. Agric. Food Chem. 2011, 59, 5729–5737

"A New Chimeric Drug Delivery Nano System (chi-aDDnS) Composed of PAMAM G 3.5 Dendrimer and Liposomes as Doxorubicin’s Carrier. In Vitro Pharmacological Studies."
Konstantinos Gardikis, Dimitrios Fessas, Marco Signorelli, Konstantinos Dimas, Chrisiida Tsimplouli, Maksim Ionov, and Costas Demetzos. Journal of Nanoscience and Nanotechnology, 2011, 11, 3764 - 3772
"Alkalizing Reactions Streamline Cellular Metabolism in Acidogenic Microorganisms." Stefania Arioli, Enzio Ragg, Leonardo Scaglioni, Dimitrios Fessas, Marco Signorelli, Matti Karp, Daniele Daffonchio, Ivano De Noni, Laura Mulas, Marco Oggioni, Simone Guglielmetti, Diego Mora, PLoS ONE 5(11): e15520. doi:10.1371/journal.pone.0015520 (2010).
“Thermodynamic characterization of Liposomal-Locked in-Dendrimers as drug carriers” K. Gardikis, S. Hatziantoniou, M. Signorelli, M. Pusceddu, A. Schiraldi, C. Demetzos and D. Fessas
Colloids and Surfaces B: Biointerfaces 81 (2010) 11–19

"Development and characterization of a new drug delivery nanosystem combining liposomal and dendrimeric technology (liposomal locked-in dendrimers) for cancer therapy". K. Gardikis, S. Hatziantoniou , M. Bucos, D. Fessas, M. Signorelli, T. Felekis, M. Zervou, C. G. Screttas, B. R. Steele, Maksim Ionov, M. Micha-Screttas, B. Klajnert, M. Bryszewska, C. Demetzos. Journal of Pharmaceutical Sciences (2010) 99, 3561–3571

“Thermodynamic Approach to Osmo-dehydration”, Paola Pani1 Alberto Schiraldi Marco Signorelli and Dimitrios Fessas, Food Biophysics, 1557-1858 (Print) 1557-1866 (Online), DOI 10.1007/s11483-010-9157-0, (2010)

“Inhomogeneities in sodium decylsulfate doped 1,2-dipalmitoylphosphatidylcholine bilayer” Ortona O., Vitagliano V., Fessas D. , Del Vecchio P., D’Errico G. Journal of Colloid and Interface Science (2010) 343, 401–407

"Chicken ileal bile acid binding protein: a promising target of investigation to understand binding cooperativity across the protein family", Biochemical Journal (2010) 425, 413–424

A.Schiraldi, D.Fessas and M. Signorelli, "Use of Thermal Analysis to design and monitor cereal processing" in Calorimetry in Food Processing: Analysis and Design of Food Systems, Gonul Kaletunc (Editor), Blackwell Pub Professional (2009). ISBN 9780813814834

“Equilibrium desorption isotherms of water, ethanol, ethyl acetate, and toluene on a sodium smectite clay”
Pascal Clausen, Marco Signorelli, Andreas Schreiber, Eric Hughes, Christopher J. G. Plummer, Dimitrios Fessas, Alberto Schiraldi, Jan-Anders E. Månson. J Therm Anal Calorim, (2009), 98, 833-841
"NMR unfolding studies on a liver bile acid binding protein reveal a global two-state unfolding and localized singular behaviors." M. D'Onofrio, L. Ragona, D. Fessas, M. Signorelli, R. Ugolini, M. Pedo, M. Assfalg, H. Molinari. Archives of Biochemistry and Biophysics(2009),481(1),21-29.

"The X-Ray Structure of Zebrafish (Danio rerio) Ileal Bile Acid-Binding Protein Reveals the Presence of Binding Sites on the Surface of the Protein." S. Capaldi, G. Saccomani, D. Fessas, M. Signorelli, M. Perduca, H.L Monaco. Molecule.Journal of Molecular Biology(2009),385(1),99-116.

Thermal analysis and Calorimetry: Applications to cultural heritage and environment" A. Schiraldi, D. Fessas, M. Signorelli. In New trends in Analytical, Environmental and Cultural Heritage Chemistry (2008) 233-256 Ed.s M.P. Colombini, L.Tassi Transwirld Research Network, Kerala, India, ISBN:978-81-7895-343-4

“Relevance of the flavin binding to the stability and folding of engineered cholesterol oxidase containing non-covalently bound FAD.” L. Caldinelli, S. Iametti, A. Barbiroli, D. Fessas, F. Bonomi, L. Piubelli, G. Molla, L.Pollegioni. Protein Science(2008),17(3),409-419

“Guidelines for Buckwheat enriched Bread: Thermal Analysis Approach.” D.Fessas, M..Signorelli, A.Pagani, M.Mariotti, S. Iametti, A.Schiraldi. J. Therm. Anal. Cal., (2008),91(1),9-16.

“Isolation and purification of lignoperoxidase from the mushroom Pleurotus ostreatus.” Sh. Ya. Mirzaakhmedov, Zh. F. Ziyavitdinov, Z. R. Akhmedova,A. B. Saliev, D. T. Ruzmetova, S. T. Azizov, D. Fessas, S. Iametti. Chemistry of Natural Compounds, (2007),43(6),682-684

"Isolation, purification, and enzymatic activity of cellulase components of the fungus Aspergillus terreus." Sh. Ya. Mirzaakhmedov, Zh. F. Ziyavitdinov, Z. R. Akhmedova, A. B. Saliev, D. T. Ruzmetova, Kh. B. Ashurov, D. Fessas, S. Iametti, ”Chemistry of Natural Compounds(2007),43(5),594-597.

"A Single Amino Acid Mutation in Zebrafish (Danio rerio) Liver Bile Acid-binding Protein Can Change the Stoichiometry of Ligand Binding.” S. Capaldi, M. Guariento, G. Saccomani, D. Fessas, M. Perduca, H. L. Monaco. Journal of Biological Chemistry(2007),282(42),31008-31018.

“Molecular Adaptation Strategies to High Temperature and Thermal Denaturation Mechanism of the D-Trehalose/D-Maltose-binding protein from the hyperthermophilic archaeon Thermococcus litoralis” D.Fessas, M. Staiano, A. Barbiroli, A. Marabotti, A. Schiraldi, A. Varriale, M.Rossi, and S. D’Auria,Proteins: Structure, Function, and Bioinformatics(2007),67(4),1002-1009.

“Preparation of wheat resistant starch: treatment of gels and DSC characterization” Wasserman, L. A.; Signorelli, M.; Schiraldi, A.; Yuryev, V.; Boggini, G.; Bertini, S.; Fessas, D.Journal of Thermal Analysis and Calorimetry(2007),87(1),153-157.

“Parboiling: a process that deeply changes the properties of rice Thermoanalytical Approach” A. Schiraldi, M. Signorelli, D. Fessas, in “Starch: Recent Achievements in Understanding of Structure and Functionality” cap. 13, Vladimir P. YURYEV, Piotr TOMASIK, Eric BERTOFT Eds., Nova Science Publishers (2006) New York

“Thermal analysis on parchments I: DSC and TGA combined approach for heat damage assessment.” D. Fessas, M. Signorelli, A. Schiraldi, C.J. Kennedy, T.J. Wess, B. Hassel, K. Nielsen. Thermochimica Acta 447 (2006) 30–35
“Dissecting the structural determinants of the stability of cholesterol oxidase containing covalently bound flavin.” Caldinelli L, Iametti S, Barbiroli A, Bonomi F, Fessas D, Molla G, Pilone MS, Pollegioni L. J Biol Chem. 280 (2005) 22572- 22581
“Polymorph transitions in Cocoa Butter: a quantitative DSC approach”
D. Fessas, M. Signorelli and A. Schiraldi. J. of Thermal Analysis and Calorimetry 82 (2005) 691-702.
“Water properties in wheat flour dough II: classical and Knudsen termogravimetry approach.”D. Fessas and A. Schiraldi. Food Chemistry 90 (2005) 61-68
“Role of water displacement in starch gelatinization and gluten reticolation in breadmaking:Review of research” A. Schiraldi and D. Fessas
In Starch: From starch containing sources to isolation of starches and their applications. V.P. Yuryev, P. Tomasik, H. Ruck, eds. (2004) Nova Science Publishers. Inc. ISBN 1-59454-014-4
“The role of water in dough formation and bread quality” A. Schiraldi and D. Fessas. In “Bread making, improving quality” (2003) Stanley P. Cauvain Ed.s Cambridge UK , Woodhead Publishing Ltd. ISBN 1 85573 553 9
“Contribution of the dimeric state to the thermal stability of the flavoprotein D-amino acid oxidase” L. Pollegioni, S. Iametti, D. Fessas, L. Caldinelli, L. Piubelli, A.Barbiroli, M. S. Pilone F. Bonomi. Protein Science 12 (2003) 1018-1029
“Interactions between Arabinoxylans and Wheat Proteins”. D. Fessas and A. Schiraldi. Food Chemistry (2003) in print (ref. FOCH3504)
“Classical and Knudsen Thermogravimetry to check States and Displacements of Water in Food Systems” Alberto Schiraldi and Dimitrios Fessas J. of Thermal Analysis and Calorimetry 71 (2003) 221-231.
“Xanthan and Glucomannan Mixtures: Synergistic Interactions and Gelation.”
G. Paradossi, E. Chiessi, A, Barbiroli and D. Fessas Biomacromolecules 3 (2002) 498-504
“Thermal stability of the [Fe(SCys)4] site in Clostridium pasteurianum rubredoxin. Contributions of the local environment and Cys ligand protonation.” F. Bonomi, A.E. Burden, M.K. Eidsness, D. Fessas, S. Iametti, D.M. Kurtz, Jr, S. Mazzini, R.A. Scott, Q. Zeng. J. Biol. Inorg. Chem. 7 (2002) 427-436
“Effects of egg aging on baking properties of raw and pasteurised whole egg” M. Rossi, D. Fessas and C. Pompei. In proceedings of IX European Symposium on the Quality of Eggs and Egg Products, R.W.A.W. Mulder, S.F. Bilgili eds. Turkey (2001) p. 363-367 (ISBN 975-97654-0-3)
“Restoring Process and Characterisation of Ancient Damaged Parchments” A. Facchini, M.F Fancinelli, A. Bairati, C.E. Bottani, P.L. Cavallotti, D. Fessas, A. Schiraldi, G. Zerbi. Quinio 3 (2001) 51-70
“Thermal Unfolding of Monomeric and Dimeric Betalactoglobulins”D. Fessas, S. Iametti, A. Schiraldi, F. Bonomi. Eur. J. Biochemistry 268 (2001) 5439-5448
"State Diagrams of Arabinoxylan-Water Binaries" D. Fessas and A. Schiraldi, Thermochimica Acta 370, (2001) 83-89
"Isothermal Calorimetry Approach to Evaluate the Shelf-Life of Foods" M. Riva, D. Fessas, A. Schiraldi, Thermochimica Acta 370 (2001) 73-81
"Water properties in wheat flour dough I: classical termogravimetry approach." Dimitrios Fessas and Alberto Schiraldi, Food Chemistry 72 (2001) 237-244
"Starch Retrogradation In Cooked Pasta And Rice" M. Riva, D. Fessas, A.Schiraldi , Cereal Chem. 77 (2000) 433-438
" Calorimetric, biochemical and morphological investigations to validate a restoration method of fire injured ancient parchment "' D. Fessas, A. Schiraldi , R. Tenni, L. Vitellaro Zuccarello , A. Bairati and A. Facchini, Thermochimica Acta 348, (2000) 129-137
"Starch Gelatinization Kinetics in Bread Dough: DSC investigations on "simulated" baking processes" Dimitrios Fessas and Alberto Schiraldi, J. of Thermal Analysis and Calorimetry, 61 (2000) 411-423
"Mechanism of Bread Staling: an Overview" Alberto Schiraldi and Dimitrios Fessas In "Bread Staling" Y. Vodovotz and P. Chinachoti Eds. CRC publ. USA (2000) 1-17
(ISBN 0-8493-8790-6)
" Thermal stability of Clostridium pasteurianum rubredoxin: deconvoluting the contributions of the metal site and the protein " F. Bonomi, D. Fessas, S. Iametti, D.M. Kurtz, Jr, S. Mazzini, Protein Science 9 (2000) 2413-2426
"Evaluation of an Egg Product Shelf Life with Calorimetric and Classical Techiques" M. Riva and D. Fessas, In : Proceedings of VIII European Symposium on the Quality of Eggs and Egg Products, L.G. Cavalchini, D. Baroli, eds (1999) Vol. 2, p. 521-527
" Thermal Analyses In Foods And Food Processes" A. Schiraldi, L. Piazza, D. Fessas and M. Riva In "Handbook of Thermal Analysis" R.B. Kemp Editor, (1999) Volume 4: "From Macromolecules to Man", Chapter 16, 829-921, Elsevier Science B.V.
"Analisi Termica dei Prodotti Dolciari" Dimitrios Fessas Lab. 2000 (Duemila) (1999) 2 54-57 (Giornale recensito dai Chemical Abstracts)
"Applicazione di tecniche chimico-fisiche innovative per la caratterizzazione di fette biscottate" M. Riva, D. Fessas In "Ricerche e innovazioni nell'industria alimentare. Vol III", Chiriotti Editori,( 1998) p.730-738
"Texture and staling of wheat bread crumbs: effect of water extractable protein and pentosans." Dimitrios Fessas and Alberto Schiraldi. Thermochimica Acta, 323 (1998) 17-26
" g - Radiation effects on the thermal stability of bovine g - globulin." D. Fessas, K. Ciesla and A. Schiraldi., J.Thermal Analysis, 52 (1998) 745-751
"Calorimetric characterization of different yeast strains in doughs." M. Riva, D. Fessas, L. Franzetti and A. Schiraldi, J.Thermal Analysis, 52 (1998) 753-764
"TTT Diagrams for bread doughs with added hydrocolloids" L. Piazza, A. Schiraldi And D. Fessas, in Engineering and Food at Icef 7 , ed. R. Jowitt (1997) H9, Sheffield Academic Press.
"Crystallization kinetics of the cocoa butter. A calorimetric approach." A. Schiraldi, D. Fessas, E. Scavino. Revista de Ciencia (Institut d’Estudis Baleárics) 20 (1997) 95
"DSC studes on bovine serum albumin denaturation. Effects of ionic strength and SDS concentration." C. Ciancola, C. De Sena, D. Fessas, G. Graziano, G. Barone. Int. J. Biol. Macromol. 20 (1997) 193-204
"Effects of temperature and SDS on the structure of b-glycosidase from the thermophilic archaeon Sulfolobus solfataricus" S. D’auria, R. Barone, M. Rossi, R.Nucci, G. Barone, D. Fessas, E. Bertoli, and F. Tanfani, Biochem. J. 323, (1997), 833-840
"Stability of a thermophilic TIM-barrel enzyme: indoleglycerol-phosphate synthase from the thermophilic arcaeon Sulfolobus solfataricus. " G. Andreotti, M.V. Cubellis, M. di Palo, D. Fessas, G. Sannia and G. Marino, Biochem. J. 323 (1997) 259-264
"Thermodynamics of the interaction of a-cyclodextrins with carboxylic acids in aqueous solutions. A calorimetric study at 25 °C." G. Castronuovo, V. Elia, D. Fessas, A. Giordano, F. Velleca, Carbohydrate Research 287 (1996) 127-138
"Effect of osmoregulatory solytes on the thermal stability of calf thymus DNA" G. Barone, P. Del Vecchio, D.Esposito, D. Fessas, G.Graziano, J. Chem.Soc. Faraday Trans., 1996, 92(8), 1361-1367
"Deconvolution of DSC denaturation profiles of DNAs from some phages. " D. Fessas, C. De Sena, D. Esposito, G. Barone, extended abstract for J.C.A.T. 95, Marseille 22-24 mai 1995 p. 173-178, 26émes Journées de Calorimétrie et d'Analyse Thermique A.F.C.A.T.
"Surfactant binding to bovine serum albumine: a DSC study. " G.Barone, S.Capasso, P.Del Vecchio, C.De Sena, D. Fessas, C.Giancola, G.Graziano extended abstract for J.C.A.T. 95, Marseille 22-24 mai 1995 p. 173-178, 26émes Journées de Calorimétrie et d'Analyse Thermique A.F.C.A.T.
"Thermodynamics of the unfolding of some ribonucleases. " G.Barone, F.Catanzano, P.Del Vecchio, D. Fessas, C.Giancola, G.Graziano, A.Riccio extended abstract for J.C.A.T. 95, Marseille 22-24 mai 1995 p. 21-25, 26émes Journées de Calorimétrie et d'Analyse Thermique A.F.C.A.T.
"Thermal denaturation of Bovine Serum Albumin and its oligomers and derivatives. II: pH dependence. " G.Barone, S.Capasso, P.Del Vecchio, C.De Sena, D. Fessas, C.Giancola, G.Graziano, P.Tramonti, J.Thermal Analysis, 45 (1995)
"Ingoing-wave boundary- condition versus optical model trasmission coefficients: a systematic comparison with particle emission data." M. Kildir, G. La Rana, R. Moro, A. Brondi, A. D'Onofrio, D. Fessas, E. Perillo, V. Roca, M. Romano, F. Terrasi, E. Vardaci, G. Nebbia, G. Viesti, F. Prete, Physical Review C 51, (1995) 1873-1881
"Thermodynamics of the interaction of cyclodextrins with aromatic and a ,w-amino acids in aqueous solutions. A calorimetric study at 25 °C." G. Castronuovo, V. Elia, D. Fessas, A. Giordano, F. Velleca, Carbohydrate Research, 272 (1995) 31-39
"The effect of pH on thermal stability of globular proteins: a critical insight." G. Barone, F.Catanzano, P.Del Vecchio, D. Fessas, C.Giancola, G.Graziano, J.Thermal Analysis, 42 (1994) 383-395
"Thermodynamic Characterization of RNAase A in the Presence of Urea and GuHCl." G.Barone, P.Del Vecchio, D. Fessas, C.Giancola, G.Graziano, A.Riccio, J.Thermal Analysis, 41 (1994) 1357-1370
"Ligand-Induced Biphasic Thermal Denaturation of RNAase A." G.Barone, P.Del Vecchio, D. Fessas, C.Giancola, G.Graziano, A.Riccio, J.Thermal Analysis, 41 (1994) 1263-1276
"Denaturation of Biological Macromolecules: New Programs for the Deconvolution of DSC Measurements." G.Barone, P.Del Vecchio, D. Fessas, C.Giancola, G.Graziano in "Chemistry and Properties of Biomolecular Systems" N.Russo, J.Anastassopoulou and G. Barone (Eds.) Vol.II, pag. 67-78, Kluwer Ac. Pub. (1994)
"Thermal Behaviour of Three Ribonucleases." G.Barone, P. Del Vecchio, D. Fessas, C.Giancola, G.Graziano, A.Riccio in "Chemistry and Properties of Biomolecular Systems" N.Russo, J.Anastassopoulou and G.Barone (Eds.) Vol.II, pag. 49-65, Kluwer Ac. Pub. (1994)
"Moderne tecnologie per il rilevamento dell' inquinamento costiero e dello stato e dispersione delle acque interne superficiali." G.Barone, D. Fessas in "Atti del XIV Corso di aggiornamento di Tecniche per la difesa dall'inquinamento", G. Frega (Ed.) Editoriale BIOS giugno1993
"The deconvolution of multistate transition DSC curves of biological macromolecules: bovine serum albumin and bovine seminal ribonuclease." G.Barone, P.Del Vecchio, D. Fessas, C.Giancola, G.Graziano, Thermochimica Acta, 227 (1993) 185-195
"Denaturation of ribonucleases from different sources in the presence of denaturing or stabilizing agents." G.Barone, P.Del Vecchio, D. Fessas, C.Giancola, G.Graziano, A.Riccio in "Stability and Stabilization of Enzymes", pag. 189-196 W.J.J. van den Tweel et al. (Eds.) Elsevier, The Netherlands, 1993
"Protein Stability in Non-aqueous Media. A DSC Study." G.Barone, P.Del Vecchio, D. Fessas, C.Giancola, G.Graziano in "Stability and Stabilization of Enzymes", pag. 37-44 W.J.J. van den Tweel et al. (Eds.) Elsevier, The Netherlands, 1993
"A phenomenological study on the combined effect of increasing concentrations of greenhouse gases on the global warming." G.Barone, D. Fessas, G.Graziano in "Trends in Ecological Physical Chemistry", pag.127-145 D.Pitea et al. (Eds.) Elsevier, The Netherlands, 1993
"Thermal denaturation of ribonuclease T1. A DSC Study." G.Barone, P. Del Vecchio, D. Fessas, C.Giancola, G.Graziano, P.Pucci, A.Riccio, M.Ruoppolo, J.Thermal Analysis, 38 (1992) 2791-2802.
"THESEUS: a new software package for the handling and analysis of thermal denaturation data of biological macromolecules." G.Barone, P.Del Vecchio, D. Fessas, C.Giancola, G.Graziano, J. Thermal Analysis, 38 (1992) 2779-2790

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