Zobrazeno 1 - 7
of 7
pro vyhledávání: '"Donato Marchegiani"'
Autor:
Domenico Rongai, Nadia Sabatini, Laura Del Coco, Enzo Perri, Paolo Del Re, Nicola Simone, Donato Marchegiani, Francesco Paolo Fanizzi
Publikováno v:
Foods, Vol 6, Iss 11, p 96 (2017)
1H Nuclear Magnetic Resonance (NMR) spectroscopy coupled with multivariate analysis has been applied in order to investigate metabolomic profiles of more than 200 extravirgin olive oils (EVOOs) collected in a period of over four years (2009–2012) f
Externí odkaz:
https://doaj.org/article/1f0e9c5cd5fb4368b5b92e172491e5b1
Autor:
Paolo Del Re, Donato Marchegiani, Domenico Rongai, Laura Del Coco, Francesco Paolo Fanizzi, Nadia Sabatini, Enzo Perri, Nicola Simone
Publikováno v:
Foods; Volume 6; Issue 11; Pages: 96
Foods
Foods, Vol 6, Iss 11, p 96 (2017)
Foods
Foods, Vol 6, Iss 11, p 96 (2017)
1H Nuclear Magnetic Resonance (NMR) spectroscopy coupled with multivariate analysis has been applied in order to investigate metabolomic profiles of more than 200 extravirgin olive oils (EVOOs) collected in a period of over four years (2009–2012) f
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::cacc4762a36e8c7b6b515a244360e1d9
https://doi.org/10.3390/foods6110096
https://doi.org/10.3390/foods6110096
Autor:
Marco Desiderio Brullo, Fabio Girardi, Maria Paola Nicolosi, Stefania Contento, Alfonso Ranalli, Donato Marchegiani
This research paper reports on the concentrations of oleuropein in fruits of seven Italian olive cultivars. These oleuropein levels, during fruit growth and maturation, were monitored by taking olive samples from the same olive trees grown in Middle
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9dab78af6bf58d5af177dad6b44e4c90
http://hdl.handle.net/11573/1492384
http://hdl.handle.net/11573/1492384
Autor:
Stefania Contento, Fabio Girardi, Diana Pardi, Faten Kotti, Davide Pardi, Donato Marchegiani, Alfonso Ranalli
Processing destoned olives by means of extracting adjuvants micronised food talc and depolymerising Cytolase 0 enzyme complex have been studied in the present work. This innovative processing technology increased the plant efficiency (amounts of oliv
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4d5b9d8a0b96b712b06c4a2e7b8fc947
http://hdl.handle.net/11573/1492391
http://hdl.handle.net/11573/1492391
Autor:
Stefania Contento, Alfonso Ranalli, Moira Di Febo, Donato Marchegiani, Vittoria Di Fonzo, Lucia Lucera
Publikováno v:
Journal of agricultural and food chemistry. 54(2)
In this study, for the first time, the impact of the genetic factor on the contents of oleuropein in olive leaves was not only evaluated but the influence exerted by the color/age of leaves (green, green-yellowish, and yellow) and the collecting peri
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::590a0dd542c619ea609c960ad37046e1
https://pubmed.ncbi.nlm.nih.gov/16417301
https://pubmed.ncbi.nlm.nih.gov/16417301