Zobrazeno 1 - 10
of 457
pro vyhledávání: '"L. Di Giacinto"'
Autor:
Inês J. de Castro, James Budzak, Maria L. Di Giacinto, Lorena Ligammari, Ezgi Gokhan, Christos Spanos, Daniela Moralli, Christine Richardson, Jose I. de las Heras, Silvia Salatino, Eric C. Schirmer, Katharine S. Ullman, Wendy A. Bickmore, Catherine Green, Juri Rappsilber, Sarah Lamble, Martin W. Goldberg, Veronica Vinciotti, Paola Vagnarelli
Publikováno v:
Nature Communications, Vol 8, Iss 1, Pp 1-16 (2017)
Repo-Man is a chromosome-binding subunit of protein phosphatase 1 to regulate mitosis. Here, de Castro and colleagues show that Repo-Man also regulates heterochromatin during interphase, and regulates gene repression and chromatin organization.
Externí odkaz:
https://doaj.org/article/614dab2625cb407a8fec9084fc97d570
Publikováno v:
Grasas y Aceites, Vol 67, Iss 2, Pp e130-e130 (2016)
There are several methods to prepare table olives, and each of the steps and conditions during this processing can affect the composition and nutritional value of the product. The influence of abnormal fermentation and poorly conducted technological
Externí odkaz:
https://doaj.org/article/199d464b8987473aa37bef86eb536cc2
Akademický článek
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Akademický článek
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Autor:
M. G. Di Serio, G. Di Loreto, L. Giansante, R. Vito, G. Melcarne, C. Buttazzo, L. Di Giacinto
Publikováno v:
Grasas y Aceites, Vol 65, Iss 4, Pp e044-e044 (2014)
In southern Italy, some olive cultivars such as ‘Ogliarola Salentina’ ripen when the day temperature is still high, at up to 28 to 30 °C. This can affect both the oil quality and the expression of its valuable characteristics. In addition, it in
Externí odkaz:
https://doaj.org/article/efeb447de13b45febf82f0338016d31e
Publikováno v:
Grasas y Aceites, Vol 43, Iss 3, Pp 134-142 (1992)
The authors have examined the influence of the Dacus Oleae infestation on the aroma of the oils obtained from olives of Coratina and Nebbio varieties at different levels of attack. The results obtained indicated a worsening of the qualitative level
Externí odkaz:
https://doaj.org/article/1f5d28444df44e848cecc132856a7969
Publikováno v:
Acta Alimentaria. 44:585-592
The quality of monovarietal extra virgin olive oil from cv. ‘Taggiasca’ is influenced by many factors that have impact on shelf-life as well as on sensory and healthy properties of the product. The aim of the work was to recreate the conditions s
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::30bad8b1d4a742a3ab56a9fb7c1675c9
https://doi.org/10.1556/066.2015.44.0031
https://doi.org/10.1556/066.2015.44.0031
Publikováno v:
Grasas y Aceites; Vol. 67 No. 2 (2016); e130
Grasas y Aceites; Vol. 67 Núm. 2 (2016); e130
Grasas y Aceites
Consejo Superior de Investigaciones Científicas (CSIC)
Grasas y Aceites, Vol 67, Iss 2, Pp e130-e130 (2016)
Grasas y Aceites, Vol 67, Iss 2, p e130 (2016)
Grasas y Aceites; Vol. 67 Núm. 2 (2016); e130
Grasas y Aceites
Consejo Superior de Investigaciones Científicas (CSIC)
Grasas y Aceites, Vol 67, Iss 2, Pp e130-e130 (2016)
Grasas y Aceites, Vol 67, Iss 2, p e130 (2016)
There are several methods to prepare table olives, and each of the steps and conditions during this processing can affect the composition and nutritional value of the product. The influence of abnormal fermentation and poorly conducted technological
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e94e25cad082f3377a18bb95d54fe208
https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1596
https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1596
Autor:
Song, Qingting1 (AUTHOR), Li, Junyou1 (AUTHOR), Li, Ting1 (AUTHOR), Li, Hung‐Wing1 (AUTHOR) hungwingli@cuhk.edu.hk
Publikováno v:
Advanced Science. 10/16/2024, Vol. 11 Issue 38, p1-44. 44p.
Publikováno v:
Journal of the American Oil Chemists' Society. 73:371-374
Variable quantities of leaves were added to ripe olives prior to extraction to determine their effect on the quality of the resulting olive oil. The addition of 1–3% w/w leaves improved the organoleptic quality. An increase intrans-2-hexenal aldehy
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e68f02f7bd7b3e22fa84f169dd7fa1a7
https://doi.org/10.1007/bf02523433
https://doi.org/10.1007/bf02523433