Zobrazeno 1 - 10 of 62 pro vyhledávání: '"Eva Campo"'
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Akademický článek
Antiherpetic Activity of a Root Exudate from Solanum lycopersicum
Autor: Greta Bajetto, Davide Arnodo, Matteo Biolatti, Linda Trifirò, Camilla Albano, Selina Pasquero, Francesca Gugliesi, Eva Campo, Francesca Spyrakis, Cristina Prandi, Marco De Andrea, Valentina Dell’Oste, Ivan Visentin, Marco Blangetti
Publikováno v: Microorganisms, Vol 12, Iss 2, p 373 (2024)
The rise of drug resistance to antivirals poses a significant global concern for public health; therefore, there is a pressing need to identify novel compounds that can effectively counteract strains resistant to current antiviral treatments. In ligh
Externí odkaz: https://doaj.org/article/2057bb3f3c7d4327b804520bc62a899b
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2
Akademický článek
CRISPR/Cas9 targeted inactivation of the kauniolide synthase in chicory results in accumulation of costunolide and its conjugates in taproots
Autor: Katarina Cankar, Johanna Christina Hakkert, Robert Sevenier, Eva Campo, Bert Schipper, Christina Papastolopoulou, Khabat Vahabi, Alain Tissier, Paul Bundock, Dirk Bosch
Publikováno v: Frontiers in Plant Science, Vol 13 (2022)
Chicory taproots accumulate sesquiterpene lactones lactucin, lactucopicrin, and 8-deoxylactucin, predominantly in their oxalated forms. The biosynthetic pathway for chicory sesquiterpene lactones has only partly been elucidated; the enzymes that conv
Externí odkaz: https://doaj.org/article/5263b58d5b36440aa73967f92ec132c3
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3
Strigolactones as a hormonal hub for the acclimation and priming to environmental stress in plants
Autor: Marta Trasoletti, Ivan Visentin, Eva Campo, Andrea Schubert, Francesca Cardinale
Publikováno v: Plant, Cell & Environment
Strigolactones are phytohormones with many attributed roles in development, and more recently in responses to environmental stress. We will review evidence of the latter in the frame of the classic distinction among the three main stress acclimation
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4c798456584e846333be9d148df2485a
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5
Inventory and Analysis of Environmental Sustainability Education in the Degrees of the University of Alcalá (Spain)
Autor: Emilio Chuvieco, Javier Carrillo-Hermosilla, Montserrat López-Mújica, Eva Campo-López, Ximena Angélica Lazo-Vitoria, Javier Macias-Guarasa, Alice Luminita Petre-Bujan, José Antonio Perdigón-Melón, Jesús Guardiola-Soler, María Jesús Salado-García
Publikováno v: Sustainability; Volume 14; Issue 14; Pages: 8310
In order to promote education in environmental sustainability at higher education institutions and establish action priorities, a detailed analysis of the initial situation is needed, both in terms of courses offered and teaching and assessment strat
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9cdb6a017de5ea2779650981e87e8517
https://doi.org/10.3390/su14148310
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6
Sensory and Biochemical Characterization of Novel Drinks Based on Tomato Juice
Autor: Rosa Oria, Antonello Paduano, Fabio Alfieri, Eva Campo, Alessandro Genovese, Pasquale Ferranti
Publikováno v: Food Science and Engineering.
In these last years, consumers'choices are being directed towards healthier food and beverages with an increasing demand for functional products. In this study, we investigated the sensory and biochemical properties of novel drinks based on tomato ju
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::845ac0cbe36b9309f264e03e60c56cd0
https://doi.org/10.37256/fse.212021645
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9
What is the best method for preserving the genuine black truffle (Tuber melanosporum) aroma? An olfactometric and sensory approach
Autor: María E. Venturini, Domingo Blanco, Rosa Oria, Pedro Marco, Eva Campo
Publikováno v: Zaguán. Repositorio Digital de la Universidad de Zaragoza
instname
The aim of this work was to evaluate the effects of different preservation methods (freeze-drying, hot-air drying, freezing and canning) on the aroma profile of T. melanosporum truffles. Volatile organic compounds (VOCs) were extracted by solid-phase
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::073a7f0fb4ead322620b3b5d8be670de
https://doi.org/10.1016/j.lwt.2017.02.009
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10
Sorting task as a rapid tool to explore sensory shelf-life in food products: A case study using smoothies of exotic and red fruit flavours
Autor: E. Arias, S. Remón, R. Oria, Eva Campo, M.E. Venturini
Publikováno v: Zaguán. Repositorio Digital de la Universidad de Zaragoza
instname
Zaguán: Repositorio Digital de la Universidad de Zaragoza
Universidad de Zaragoza
Storage life of most food products is limited by changes in their sensory characteristics. The present work shows how a sorting strategy can be a fast and reliable tool to quickly explore sensory deterioration in perishable products, using fruit smoo
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::742d3f01ed2cdb9e3ab2e7a38ab5703b
http://zaguan.unizar.es/record/95302
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