Carlo Morelli

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Associate Professor

Università degli Studi di Torino

Italy

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About

Carlo Morelli is an Associate Professor at the Università degli Studi di Milano, Italy. His research areas focus on the nutritional properties and sensory qualities of food, particularly in relation to taste compounds and enzymatic synthesis of peptides. Recent articles include investigations into umami taste reception mechanisms and bioprocessing methodologies for synthesizing biologically active peptide derivatives.

Recent Grants

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Value-added products through biocatalysis. Tailored g-glutamyltranspeptidases - TailGluTran

Open Date: 2017-06-01

Close Date: 2020-12-01

Articles (7)

Year:

2023

Year:

2022

Year:

2022

Year:

2022

Year:

2022

Year:

ITALY

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Teodora Bavaro

ITALY

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Cinzia CALVIO

Assistant Professor

Università degli Studi di Pavia

ITALY

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Marco Rabuffetti

ITALY

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Carlo Morelli

Research Interests

Explore related searches

Contact this professor

About

Recent Grants

Articles (7)

Taste Compounds and Polyphenolic Profile of Tomato Varieties Cultivated with Beneficial Microorganisms: A Chemical Investigation on Nutritional Properties and Sensory Qualities

Enzymatic Synthesis of γ‐Glutamyl Dipeptides Catalysed by Mutant E. coli γ‐Glutamyltransferases

From Batch to Continuous Flow Bioprocessing: Use of an Immobilized γ-Glutamyl Transferase from <i>B. subtilis</i> for the Synthesis of Biologically Active Peptide Derivatives

Purine 5’‐Ribonucleotide‐l‐Glutamate Hybrids As Potential Tools To Investigate The Mechanism Of Umami Taste Reception

Preparation, Characterization and In Vitro Stability of a Novel ACE-Inhibitory Peptide from Soybean Protein

An overall framework for the E. coli γ-glutamyltransferase-catalyzed transpeptidation reactions

Synthesis of γ-Glutamyl Derivatives of Sulfur-Containing Amino Acids in a Multigram Scale via a Two-Step, One-Pot Procedure

Collaborators (8)

Marina Simona Robescu

Daniela Ubiali

andrea pinto

Anna Arnoldi

Lucia Tamborini

Teodora Bavaro

Cinzia CALVIO

Marco Rabuffetti

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