Zobrazeno 1 - 10
of 36
pro vyhledávání: '"Elettra Marone"'
Autor:
Cosimo Taiti, Giorgia Guardigli, Simone Babbini, Elettra Marone, Elisa Masi, Diego Comparini, Stefano Mancuso
Publikováno v:
Advances in Horticultural Science, Vol 37, Iss 3 (2023)
This article focuses on the comprehensive characterization of Italian honeys using various physico-chemical analyses and their volatile organic compounds (VOCs) fingerprint obtained through the PTR-ToF-MS technology. Honey characteristics, including
Externí odkaz:
https://doaj.org/article/17f86839b5d84f59b39eb0394b5b56c0
Autor:
Cosimo Taiti, Elisa Masi, Federica Flamminii, Carla Di Mattia, Stefano Mancuso, Elettra Marone
Publikováno v:
Plants, Vol 12, Iss 22, p 3843 (2023)
With the aim of investigating the effect of bruising and its development during the postharvest time, olive fruits (Frantoio and Moraiolo), manually and mechanically harvested, were stored in climatic chambers at two different temperatures (5 °C and
Externí odkaz:
https://doaj.org/article/6bd5d9f7c37f478884ae1ffe1645c3c8
Publikováno v:
Plants, Vol 12, Iss 10, p 1953 (2023)
This study aims to evaluate the metabolic changes that occurred in olive leaves as responses over time to variations in climatic elements. Rainfall, temperature, and solar radiation data were collected over 4 months (August–November) to assess the
Externí odkaz:
https://doaj.org/article/cffb8580022945b5ad5fa8851fbe4785
Autor:
Federico Vita, Beatrice Giuntoli, Edoardo Bertolini, Cosimo Taiti, Elettra Marone, Chiara D’Ambrosio, Emanuela Trovato, Danilo Sciarrone, Mariosimone Zoccali, Raffaella Balestrini, Andrea Scaloni, Luigi Mondello, Stefano Mancuso, Massimo Alessio, Amedeo Alpi
Publikováno v:
BMC Genomics, Vol 21, Iss 1, Pp 1-25 (2020)
Abstract Background Truffles are symbiotic fungi that develop underground in association with plant roots, forming ectomycorrhizae. They are primarily known for the organoleptic qualities of their hypogeous fruiting bodies. Primarily, Tuber magnatum
Externí odkaz:
https://doaj.org/article/48e1a3077d5b4acbaf50a61821030735
Autor:
Ilaria Colzi, Elettra Marone, Susanna Magnelli, Stefano Mancuso, Elisa Azzarello, Cosimo Taiti
Publikováno v:
Advances in Horticultural Science, Vol 33, Iss 1 (2019)
The quality of coffee is linked to the aroma created by the chemical reactions that occur during the roasting process. While it is generally thought that roasted coffee is a stable product with a relatively long shelf-life, little information is avai
Externí odkaz:
https://doaj.org/article/cdc199b585e54b85921c885f7a10f6a0
Publikováno v:
Advances in Horticultural Science, Vol 33, Iss 1 (2019)
The economic success of superintensive olive plantations is mainly due to the full mechanization of the harvesting and pruning. While the advantage of straddling machines is undoubted, winter mechanical pruning determines falls in productions. This i
Externí odkaz:
https://doaj.org/article/291797cd6ea54eed8f0ffd2273eb14b5
Autor:
Francesca Bennato, Alessio Di Luca, Camillo Martino, Andrea Ianni, Elettra Marone, Lisa Grotta, Solange Ramazzotti, Angelo Cichelli, Giuseppe Martino
Publikováno v:
Foods, Vol 9, Iss 4, p 508 (2020)
Grape pomace (GP) represents the main solid by-product deriving from grape processing. The aim of this study was to evaluate the effect of dietary GP intake on nutritional quality, lipid oxidation and volatile profile of chicken meat. A total of 112
Externí odkaz:
https://doaj.org/article/370a3e3f40704ec0bbed4f5e2fb0f1f6
Autor:
Marianna Pauletto, Ramy Elgendy, Andrea Ianni, Elettra Marone, Mery Giantin, Lisa Grotta, Solange Ramazzotti, Francesca Bennato, Mauro Dacasto, Giuseppe Martino
Publikováno v:
Animals, Vol 10, Iss 4, p 714 (2020)
The increasing demand for more animal products put pressure on improving livestock production efficiency and sustainability. In this context, advanced animal nutrition studies appear indispensable. Here, the effect of grape pomace (GP), the polypheno
Externí odkaz:
https://doaj.org/article/3bac101962e0494db6f397a89683e195
Publikováno v:
Advances in Horticultural Science, Vol 32, Iss 3 (2018)
Olive oil mill wastewater (OOMW) is considered the most polluting fraction of olive processing residues, due to its high content in polyphenols. In this study it has been examined the possibility of using an ozone source as a strong oxidant agent, to
Externí odkaz:
https://doaj.org/article/fd568ab0b7c2449cbde0896c511c2d2f
Autor:
Cosimo Taiti, Edgardo Giordani, Emily Palm, Antonio William Petrucci, Giuseppe Bennati, Giovanni Gestri, Elettra Marone, Elisa Azzarello, Stefano Mancuso
Publikováno v:
Advances in Horticultural Science, Vol 32, Iss 1 (2018)
Quince is characterized as a fragrant fruit which, unlike other pomes (apple, pear), is not used for fresh consumption due to its astringency and compactness, but only in its processed form (jams, jelly, distillery products, and nutraceutical compoun
Externí odkaz:
https://doaj.org/article/85be0e4437cf468ea55256bcffdcb2ca