Zobrazeno 1 - 10
of 20
pro vyhledávání: '"Ennio La Notte"'
Autor:
Giuseppe Gambacorta, Antonietta Baiano, Maria Assunta Previtali, Carmela Terracone, Ennio La Notte
Publikováno v:
Italian Journal of Agronomy, Vol 4, Iss 1s (2009)
Antioxidants are compounds present in food at low concentrations and able to both protect oxidable substrates and countenrbalance the negative effects that the reactive oxygen species (ROS) cause in the human body (reduction of the risk to develop ca
Externí odkaz:
https://doaj.org/article/63d8956a5a7d460cb191808bedcd5946
Autor:
Donato Antonacci, Maria Giovanna Fragasso, Angelo Raffaele Caputo, Ennio La Notte, Sandra Pati, Lucia R Forleo, Maria Tufariello, Antonietta Baiano
Publikováno v:
American Journal of Enology and Viticulture. 63:477-486
The enhancement of grape aroma and the investigation of the relationships between grape and wine composition are important given the growing interest in wines with distinctive varietal character. Each training system involves specific grapegrowing co
Publikováno v:
American Journal of Enology and Viticulture. 62:57-65
The effects of water management and nitrogen fertilization, on yield, quality, and sensory profile of the red table-grape cultivars Redglobe and Michele Palieri were studied. Two irrigation volumes (1000 and 2000 m 3 /ha) and two nitrogen levels (120
Publikováno v:
Food Research International. 43:996-1002
The aroma quality of Chardonnay white wines as affected by different processing conditions is assessed in this work. Three technologies were tested: fermentation and ageing in stainless steel, fermentation and ageing in barrique on lees, fermentation
Publikováno v:
Carbohydrate Polymers. 80:332-336
The influence of different ageing conditions on lees, and in particular of lees obtained with and without a rough raking, on polysaccharide glycosyl residues of Chardonnay wine is addressed in this work. Methanolysis and derivatization procedures of
Publikováno v:
Food Chemistry. 118:191-198
Durum wheat kernels were subjected to a toasting process and the proteins characterised by size exclusion-high performance liquid chromatography (SE-HPLC) and sodium dodecyl sulphate–polyacrylamide gel electrophoresis. With this physical process, a
Publikováno v:
Journal of Food Engineering. 95:199-207
The aim was to study the effects of toasting of durum wheat kernels on the physical and mechanical properties of bread containing increasing amounts of toasted wholemeal. Two toasting procedures were considered: heating of the kernels arranged on tin
Publikováno v:
LWT - Food Science and Technology. 42:1360-1366
The influence of polymeric packages on the quality decay of red and white Apulia table wine is addressed in this work. In particular, polyethylene terephthalate with oxygen scavenger package compared with polyethylene terephthalate, with a different
Publikováno v:
International Journal of Food Science & Technology. 44:1304-1313
Summary The purposes of this work were to determine isoflavones profile and antioxidant activity of two soy flours and spaghetti produced from semolina blended with increasing amount of these flours. Defatted and toasted soy flour (DSF and TSF, respe
Autor:
Giuseppe Gambacorta, Maria Assunta Previtali, Carmela Terracone, Ennio La Notte, Antonietta Baiano
Publikováno v:
Journal of Food Lipids. 16:209-226
Drupe characteristics, phenolic content and antioxidant capacity of olive fruits were studied for 12 Italian oil cultivars grown in two areas (Cerignola and Torremaggiore) of Daunia district. The effects of plantation place were higher than those exe