Zobrazeno 1 - 10
of 18
pro vyhledávání: '"Franca Finocchiaro"'
Autor:
Caterina Marè, Elisa Zampieri, Viviana Cavallaro, Julien Frouin, Cécile Grenier, Brigitte Courtois, Laurent Brottier, Gianni Tacconi, Franca Finocchiaro, Xavier Serrat, Salvador Nogués, Mireia Bundó, Blanca San Segundo, Noemi Negrini, Michele Pesenti, Gian Attilio Sacchi, Giacomo Gavina, Riccardo Bovina, Stefano Monaco, Alessandro Tondelli, Luigi Cattivelli, Giampiero Valè
Publikováno v:
Rice, Vol 16, Iss 1, Pp 1-18 (2023)
Abstract Background Rice is one of the most salt sensitive crops at seedling, early vegetative and reproductive stages. Varieties with salinity tolerance at seedling stage promote an efficient growth at early stages in salt affected soils, leading to
Externí odkaz:
https://doaj.org/article/4b0a39ca46404bb594aaff9abe5e36dd
Autor:
Caterina Morcia, Isabella Piazza, Roberta Ghizzoni, Stefano Delbono, Barbara Felici, Simona Baima, Federico Scossa, Elisa Biazzi, Aldo Tava, Valeria Terzi, Franca Finocchiaro
Publikováno v:
Horticulturae, Vol 8, Iss 8, p 729 (2022)
Control methods alternative to synthetic pesticides are among the priorities for both organic and conventional farming systems. Plants are potential sources of compounds with antimicrobial properties. In this study, the antifungal potentialities of s
Externí odkaz:
https://doaj.org/article/ee87def7ed054b1ca5566f5b9a5c2ef2
Autor:
Chiara Biselli, Andrea Volante, Francesca Desiderio, Alessandro Tondelli, Alberto Gianinetti, Franca Finocchiaro, Federica Taddei, Laura Gazza, Daniela Sgrulletta, Luigi Cattivelli, Giampiero Valè
Publikováno v:
Plants, Vol 8, Iss 8, p 292 (2019)
Rice quality is mainly related to the following two starch components, apparent amylose content (AAC) and resistant starch (RS). The former affects grain cooking properties, while RS acts as a prebiotic. In the present study, a Genome Wide Associatio
Externí odkaz:
https://doaj.org/article/1fd11f3822ef413bb67c98dceacd59f8
Autor:
Alberto Gianinetti, Franca Finocchiaro, Fabio Maisenti, Dailly Kouongni Satsap, Caterina Morcia, Roberta Ghizzoni, Valeria Terzi
Publikováno v:
Journal of Fungi, Vol 4, Iss 2, p 71 (2018)
Seed persistence in the soil is threatened by microorganisms, but the seed coat helps protect the seed from them. Although modern rice (Oryza sativa L.) cultivars have a whitish caryopsis, some varieties have a red caryopsis coat, a trait typical of
Externí odkaz:
https://doaj.org/article/28945bd654f5413a86f624c73d1cfde4
Autor:
Alberto Gianinetti, Franca Finocchiaro, Paolo Bagnaresi, Antonella Zechini, Primetta Faccioli, Luigi Cattivelli, Giampiero Valè, Chiara Biselli
Publikováno v:
Plants, Vol 7, Iss 2, p 35 (2018)
Red rice fully dormant seeds do not germinate even under favorable germination conditions. In several species, including rice, seed dormancy can be removed by dry-afterripening (warm storage); thus, dormant and non-dormant seeds can be compared for t
Externí odkaz:
https://doaj.org/article/619af21a792d4d178e95720598fdb0e0
Autor:
Dailly Kouongni Satsap, Fabio Maisenti, Franca Finocchiaro, Alberto Gianinetti, Valeria Terzi, Caterina Morcia, Roberta Ghizzoni
Publikováno v:
Journal of Fungi, Vol 4, Iss 2, p 71 (2018)
Journal of Fungi
Volume 4
Issue 2
Journal of Fungi
Volume 4
Issue 2
Seed persistence in the soil is threatened by microorganisms, but the seed coat helps protect the seed from them. Although modern rice (Oryza sativa L.) cultivars have a whitish caryopsis, some varieties have a red caryopsis coat, a trait typical of
Autor:
Laura Gazza, Franca Finocchiaro, Andrea Volante, Federica Taddei, Chiara Biselli, Giampiero Valè, Francesca Desiderio, Alessandro Tondelli, Alberto Gianinetti, Luigi Cattivelli, D. Sgrulletta
Publikováno v:
Plants
Volume 8
Issue 8
Plants, Vol 8, Iss 8, p 292 (2019)
Volume 8
Issue 8
Plants, Vol 8, Iss 8, p 292 (2019)
Rice quality is mainly related to the following two starch components, apparent amylose content (AAC) and resistant starch (RS). The former affects grain cooking properties, while RS acts as a prebiotic. In the present study, a Genome Wide Associatio
Publikováno v:
Journal of Cereal Science. 51:28-34
Rice genotypes with pigmented caryopses have received increased attention because of their antioxidant properties. Previous works evidenced that the kernel of red rice is characterized by the presence of proanthocyanidins, whereas black rice is chara
Publikováno v:
Journal of Cereal Science. 50:152-158
Barley grains contain a relevant amount of soluble fibre (i.e. β-glucans) and can be used for production of foods with healthy functions. To produce barley flours enriched in β-glucans, grain micronization and air classification of the flour was us
Autor:
Franca Finocchiaro, Alberto Gianinetti, Gianni Galaverna, Chiara Dall'Asta, Francesca Scazzina, Nicoletta Pellegrini, Barbara Ferrari
Publikováno v:
Molecular Nutrition & Food Research. 51:1006-1019
Although most rice cultivars have whitish kernel, some varieties have a red testa. Aim of this work was to compare the total antioxidant capacity (TAC) and the antioxidant chemical composition (namely tocols, gamma-oryzanols, and polyphenols) of red