Zobrazeno 1 - 10
of 155
pro vyhledávání: '"ENZO PERRI"'
Publikováno v:
Frontiers in Plant Science, Vol 15 (2024)
Fatty acid composition is an essential aspect of the qualitative assessment of olive oil. A method for evaluating and trending fatty acid composition of olive varieties directly from a limited amount of drupes, has been proven reliable in comparison
Externí odkaz:
https://doaj.org/article/e97a1a732d4143dc9130a3bb9dd3d0d5
Autor:
Patrizia Vaccino, Maurizio Antonetti, Carlotta Balconi, Andrea Brandolini, Silvia Cappellozza, Angelo Raffaele Caputo, Andrea Carboni, Marco Caruso, Andrea Copetta, Giovanbattista de Dato, Pasquale De Vita, Giancarlo Fascella, Luca Ferretti, Nadia Ficcadenti, Pietro Fusani, Massimo Gardiman, Daniela Giovannini, Jessica Giovinazzi, Angela Iori, Rita Leogrande, Vincenzo Montalbano, Maria Antonietta Palombi, Luciano Pecetti, Enzo Perri, Milena Petriccione, Tea Sala, Paolo Storchi, Alessandro Tondelli, Pasquale Tripodi, Nino Virzì, Ignazio Verde
Publikováno v:
Agronomy, Vol 14, Iss 6, p 1263 (2024)
Conservation, characterization and exploitation of agrobiodiversity are key factors to guarantee food security and face future challenges such as climate changes. These issues are the subject of a series of international agreements, such as the Conve
Externí odkaz:
https://doaj.org/article/dff24685b157494c90a6d5946b675b8c
Autor:
Tiziana Maria Sirangelo, Ivano Forgione, Samanta Zelasco, Cinzia Benincasa, Enzo Perri, Elisa Vendramin, Federica Angilè, Francesco Paolo Fanizzi, Francesco Sunseri, Amelia Salimonti, Fabrizio Carbone
Publikováno v:
International Journal of Molecular Sciences, Vol 24, Iss 19, p 14448 (2023)
Olive possesses excellent nutritional and economic values for its main healthy products. Among them, a high content of antioxidant compounds, balanced during the ripening process, are produced under genetic and environmental control, resulting in hig
Externí odkaz:
https://doaj.org/article/6b83d207183c48f29c3e989d4e1080a3
Autor:
Giulia Francesca Cifuni, Salvatore Claps, Giuseppe Morone, Lucia Sepe, Pasquale Caparra, Cinzia Benincasa, Massimiliano Pellegrino, Enzo Perri
Publikováno v:
Plants, Vol 12, Iss 17, p 3062 (2023)
This study aimed to recover the phenols from olive oil mill wastewater, a major pollutant of the oil industry, by using spray-drying technology to produce a new feed with a nutraceutical value for animal feed supplementation and to evaluate its effec
Externí odkaz:
https://doaj.org/article/fe555299ff3c4cef946625a9607056a5
Autor:
Veronica Vizzarri, Annamaria Ienco, Cinzia Benincasa, Enzo Perri, Nicoletta Pucci, Erica Cesari, Carmine Novellis, Pierluigi Rizzo, Massimiliano Pellegrino, Francesco Zaffina, Luca Lombardo
Publikováno v:
Biology, Vol 12, Iss 8, p 1141 (2023)
(1) Background: Since 2013, the pathogenic bacterium Xylella fastidiosa has been severely affecting olive production in Apulia, Italy, with consequences for the economy, local culture, landscape and biodiversity. The production of a phenolic extract
Externí odkaz:
https://doaj.org/article/67047bb3229b45aabe68bbfca305a1d5
Autor:
Cinzia Benincasa, Massimiliano Pellegrino, Elvira Romano, Salvatore Claps, Carmelo Fallara, Enzo Perri
Publikováno v:
Frontiers in Nutrition, Vol 8 (2022)
The processing of olives for oil production generates the most abundant agro-industrial by-products in the Mediterranean area. The three-phase olive oil extraction process requires the addition of a large amount of water to the system, which is diffi
Externí odkaz:
https://doaj.org/article/a142a8530060419e80140fe42716a5aa
Publikováno v:
Molecules, Vol 27, Iss 14, p 4453 (2022)
Tandem mass spectrometry is proposed to check lipid oxidation, a free radical-mediated phenomenon which effects oxidative deterioration in polyunsaturated fatty acids. Antioxidants are used by the food industry to delay the oxidation process. This pr
Externí odkaz:
https://doaj.org/article/ecef4534ce624e5cb42b7089c3de7be9
Autor:
Raffaella Petruccelli, Giorgio Bartolini, Tommaso Ganino, Samanta Zelasco, Luca Lombardo, Enzo Perri, Mauro Durante, Rodolfo Bernardi
Publikováno v:
Plants, Vol 11, Iss 10, p 1367 (2022)
Olive (Olea europaea L.) is an evergreen xerophytic tree characterizing vegetative landscape and historical-cultural identity of the Mediterranean Basin. More than 2600 cultivars constitute the rich genetic patrimony of the species cultivated in appr
Externí odkaz:
https://doaj.org/article/a707dffc1c064b46a7221577086bfa8b
Autor:
Amelia Salimonti, Fabrizio Carbone, Elvira Romano, Massimiliano Pellegrino, Cinzia Benincasa, Sabrina Micali, Alessandro Tondelli, Francesca L. Conforti, Enzo Perri, Annamaria Ienco, Samanta Zelasco
Publikováno v:
Frontiers in Plant Science, Vol 11 (2020)
Cultivated olive (Olea europaea L. subsp. europaea var. europaea) is the most ancient and spread tree crop in the Mediterranean basin. An important quality trait for the extra virgin olive oil is the fatty acid composition. In particular, a high cont
Externí odkaz:
https://doaj.org/article/6568ea39638649ea8cb37bb07fdc4977
Autor:
Demetrio Antonio Zema, Giovanni Zappia, Souraya Benalia, Giuseppe Zimbalatti, Enzo Perri, Elena Urso, Vincenzo Tamburino, Bruno Bernardi
Publikováno v:
Journal of Agricultural Engineering, Vol 49, Iss 2, Pp 130-137 (2018)
Experimental trials of anaerobic digestion of olive mill wastewater (OMW) blended with other agro-industrial by-products were carried out to evaluate biogas production and sensitivity of the process to inhibiting compounds. Blends containing differen
Externí odkaz:
https://doaj.org/article/7e8523ef292e4de895259583da09d64b