Nicolò Merendino
Tuscia University
68 Papers
143 Citations
Nicolò Merendino is an academic researcher from Tuscia University. The author has contributed to research in topics: Docosahexaenoic acid & Medicine. The author has an hindex of 23, co-authored 60 publications. Previous affiliations of Nicolò Merendino include Defense Information Systems Agency & University of California, San Diego.
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Papers
Consensus guidelines for the detection of immunogenic cell death
Oliver Kepp,Laura Senovilla,Ilio Vitale,Erika Vacchelli,Sandy Adjemian,Patrizia Agostinis,Lionel Apetoh,Fernando Aranda,Vincenzo Barnaba,Norma Bloy,Laura Bracci,Karine Breckpot,David Brough,Aitziber Buqué,Maria G. Castro,Mara Cirone,María Isabel Colombo,Isabelle Cremer,Sandra Demaria,Luciana Dini,Aristides G. Eliopoulos,Alberto Faggioni,Silvia C. Formenti,Jitka Fucikova,Lucia Gabriele,Udo S. Gaipl,Jérôme Galon,Abhishek D. Garg,François Ghiringhelli,Nathalia A. Giese,Zong Sheng Guo,Akseli Hemminki,Martin Herrmann,James W. Hodge,Stefan Holdenrieder,Jamie Honeychurch,Hong-Min Hu,Xing Huang,Timothy M Illidge,Koji Kono,Mladen Korbelik,Dmitri V. Krysko,Sherene Loi,Pedro R. Lowenstein,Enrico Lugli,Yuting Ma,Frank Madeo,Angelo A. Manfredi,Isabelle Martins,Domenico Mavilio,Laurie Menger,Nicolò Merendino,Michael Michaud,Grégoire Mignot,Karen L. Mossman,Gabriele Multhoff,Rudolf Oehler,Fabio Palombo,Theocharis Panaretakis,Jonathan Pol,Enrico Proietti,Jean-Ehrland Ricci,Chiara Riganti,Patrizia Rovere-Querini,Anna Rubartelli,Antonella Sistigu,Mark J. Smyth,Juergen Sonnemann,Radek Spisek,John Stagg,Abdul Qader Sukkurwala,Eric Tartour,Andrew Thorburn,Stephen H. Thorne,Peter Vandenabeele,Francesca Velotti,Samuel T Workenhe,Haining Yang,Wei-Xing Zong,Laurence Zitvogel,Guido Kroemer,Lorenzo Galluzzi +81 more
TL;DR: Strategies conceived to detect surrogate markers of ICD in vitro and to screen large chemical libraries for putative I CD inducers are outlined, based on a high-content, high-throughput platform that was recently developed.
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Impact of Omega-3 Fatty Acids on the Gut Microbiota
TL;DR: Accumulating evidence in animal model studies indicates that the interplay between gut microbiota, omega-3 fatty acids, and immunity helps to maintain the intestinal wall integrity and interacts with host immune cells, encouraging further studies.
Molecular and Translational Classifications of DAMPs in Immunogenic Cell Death
Abhishek D. Garg,Lorenzo Galluzzi,Lionel Apetoh,Lionel Apetoh,Thaïs Baert,Raymond B. Birge,José Manuel Bravo-San Pedro,Karine Breckpot,David Brough,Ricardo A. Chaurio,Mara Cirone,An Coosemans,Pierre Coulie,Dirk De Ruysscher,Luciana Dini,Peter de Witte,Aleksandra M. Dudek-Peric,Alberto Faggioni,Jitka Fucikova,Udo S. Gaipl,Jakub Golab,Marie-Lise Gougeon,Michael R. Hamblin,Akseli Hemminki,Martin Herrmann,James W. Hodge,Oliver Kepp,Guido Kroemer,Dmitri V. Krysko,Walter Land,Frank Madeo,Angelo A. Manfredi,Stephen R. Mattarollo,Christian Maueröder,Nicolò Merendino,Gabriele Multhoff,Thomas Pabst,Jean-Ehrland Ricci,Chiara Riganti,Erminia Romano,Nicole Rufo,Mark J. Smyth,Mark J. Smyth,Jürgen Sonnemann,Radek Spisek,John Stagg,Erika Vacchelli,Peter Vandenabeele,Lien Vandenberk,Benoît Van den Eynde,Stefaan Van Gool,Francesca Velotti,Laurence Zitvogel,Patrizia Agostinis +53 more
TL;DR: The main molecular, immunological, preclinical, and clinical aspects of ICD are summarized and tabulate in an attempt to capture the essence of this phenomenon, and identify future challenges for this rapidly expanding field of investigation.
The seed of industrial hemp (Cannabis sativa L.): Nutritional Quality and Potential Functionality for Human Health and Nutrition.
TL;DR: The scientific literature regarding the potential use of hempseeds and their derivatives as a dietary supplement for the prevention and treatment of inflammatory and chronic-degenerative diseases on animal models and humans too is revised.
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Development of gluten-free bread using tartary buckwheat and chia flour rich in flavonoids and omega-3 fatty acids as ingredients.
Lara Costantini,Lea Lukšič,Romina Molinari,Ivan Kreft,Giovanni Bonafaccia,Laura Manzi,Nicolò Merendino +6 more
TL;DR: Bread made with chia and tartary buckwheat flour was more acceptable in many nutritional aspects compared to the control (common wheat bread); it contained a higher amount of protein, insoluble dietary fibres, ash, and alpha-linolenic acid.
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