Zobrazeno 1 - 10
of 30
pro vyhledávání: '"Lucia Piana"'
Autor:
Roger Pascual, Lucia Piana, Sami Ullah Bhat, Pedro Fidel Castro, Jordi Corbera, Dion Cummings, Cristina Delgado, Eugene Eades, Roderick J. Fensham, Marcos Fernández-Martínez, Verónica Ferreira, Maria Filippini, Guillermo García, Alessandro Gargini, Stephen D. Hopper, Lynette Knapp, Ian D. Lewis, Josep Peñuelas, Catherine Preece, Vincent H. Resh, Estela Romero, Boudjéma Samraoui, Farrah Samraoui, Stefano Segadelli, Nikolaos Th. Skoulikidis, Cüneyt N. Solak, Jaume Solé, Karen G. Villholth, Huma Khurshid Wani, Marco Cantonati, Lawrence E. Stevens
Publikováno v:
Environments, Vol 11, Iss 6, p 110 (2024)
Cultures in Mediterranean climate zones (MCZs) around the world have long been reliant on groundwater and springs as freshwater sources. While their ecology and cultural sustainability are recognized as critically important, inter-relationships betwe
Externí odkaz:
https://doaj.org/article/7f0db1675b6c496e9176d1501e8f2dbb
Autor:
Simona Sagona, Francesca Coppola, Gino Giannaccini, Laura Betti, Lionella Palego, Elena Tafi, Lucia Casini, Lucia Piana, Raffaele Dall’Olio, Antonio Felicioli
Publikováno v:
Foods, Vol 11, Iss 20, p 3165 (2022)
Royal Jelly is a nutrient secretion of nurse bees and a high interest functional food in human nutrition. Very little information is available on its chemical composition integrity and enzymatic activity during shelf life and assessment of new freshn
Externí odkaz:
https://doaj.org/article/8c0c44283066469c900f34dd57db0581
Autor:
Federica Borgonovo, Stefania Marzorati, Lucia Piana, Rita Rizzi, Sara Panseri, Luisella Verotta, Marcella Guarino
Publikováno v:
Chemical Engineering Transactions, Vol 85 (2021)
The electronic nose contributes, together with other chemical analyses, to identify botanical and geographical origin of honey. Two different honey samples were analysed: Italian Sainfoin (Sulla coronaria (L.) Medik.) and Eucalyptus (Eucalyptus camal
Externí odkaz:
https://doaj.org/article/8665f86d7ccc4db6ace92d166adbac1e
Publikováno v:
Food Chemistry, 420, pp. 1-6
Food Chemistry, 420, 1-6
Food Chemistry, 420, 1-6
Contains fulltext : 292996.pdf (Publisher’s version ) (Closed access)
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::cd5e4c95ee1e72a85836f2a89279e487
https://doi.org/10.1016/j.foodchem.2023.136094
https://doi.org/10.1016/j.foodchem.2023.136094
Sensory and physicochemical analysis of honeys of nine stingless bee species of Mexico and Guatemala
Autor:
Isabel May-Canché, Yolanda Moguel-Ordoñez, Javier Valle-Mora, Renata González-Cadenas, Beatriz Toledo-Núñez, Lázaro Arroyo-Rodríguez, Lucia Piana, Rémy Vandame
Publikováno v:
Journal of food science and technology. 59(12)
Honeys produced by species other than
Autor:
Maria Lucia Piana, Marta Cianciabella, Giulia Maria Daniele, Anna Badiani, Pietro Rocculi, Silvia Tappi, Edoardo Gatti, Gian Luigi Marcazzan, Massimiliano Magli, Chiara Medoro, Stefano Predieri
Publikováno v:
Foods
Volume 12
Issue 5
Pages: 986
Volume 12
Issue 5
Pages: 986
Honey is a worldwide known and appreciated food product. Its appreciation by consumers is due to both its nutritional properties and the extremely reduced processing. The floral origin, color, aroma and taste are key factors in determining the qualit
Publikováno v:
Food Chemistry. 294:260-266
This work studied water state of honey during crystallization, obtained statically and dynamically, by differential scanning calorimetry (DSC), water activity (aw) assessment and time domain nuclear magnetic resonance (TD-NMR). Crystallization was in
Publikováno v:
Food Chemistry. 288:96-101
A geographical discrimination of honey is an important prerequisite for quality and authenticity control. Here, we present a method based on an NMR-metabolomic analysis of organic extracts for a geographical discrimination of commercial European acac
Publikováno v:
Food Chemistry, 361
The compound DAGE (DiAcyl Glyceryl Ether, 1-stearyl-2,3-dioleoyl glycerol), present in Apis mellifera honey, is a lipidic entomological marker secreted by the salivary glands of worker bees. Its content was determined by NMR, analyzing the organic ex