Zobrazeno 1 - 10
of 74
pro vyhledávání: '"Luigia Pazzagli"'
Autor:
Costanza Cicchi, Paolo Paoli, Alessandra Modesti, Federica Mannelli, Federica Scicutella, Arianna Buccioni, Carolina Fontanarosa, Simone Luti, Luigia Pazzagli
Publikováno v:
Biology, Vol 12, Iss 9, p 1162 (2023)
Animal feeding through the reuse of agro-industrial by-products in one of the ultimate goals of sustainable agriculture. Olive oil pomace (OOP) produced as a waste product during olive oil milling has been used as an ingredient in the diet for Holste
Externí odkaz:
https://doaj.org/article/a087cfa2820a4a7ab248ea513e743101
Publikováno v:
Plants, Vol 12, Iss 10, p 1953 (2023)
This study aims to evaluate the metabolic changes that occurred in olive leaves as responses over time to variations in climatic elements. Rainfall, temperature, and solar radiation data were collected over 4 months (August–November) to assess the
Externí odkaz:
https://doaj.org/article/cffb8580022945b5ad5fa8851fbe4785
Autor:
Diego Comparini, Cosimo Taiti, Matteo Lanza, Federico Vita, Camilla Pandolfi, Simone Luti, F. Spinelli, Luigia Pazzagli, Stefano Mancuso
Publikováno v:
Advances in Horticultural Science, Vol 35, Iss 3 (2021)
Capsicum plant species are globally cultivated in warm and temperate regions, being important for agro-economic, biological and cultural aspects. While their worldwide spread and their ability of cross-pollination to easily hybridize play an importan
Externí odkaz:
https://doaj.org/article/f271ccabd2944cdf9c8ed35126810f3b
Publikováno v:
Applied Sciences, Vol 11, Iss 7, p 3291 (2021)
Functional and nutritional properties of baked goods can be enhanced by the use of sourdough fermentation, which is defined as a mixture of water and flour fermented by lactobacilli (LAB) and yeasts. Previous data highlighted the ability of sourdough
Externí odkaz:
https://doaj.org/article/9f8c75b83c4b41dba295a2c199456b0b
Autor:
Massimo Genovese, Simone Luti, Elisa Pardella, Mirella Vivoli-Vega, Luigia Pazzagli, Matteo Parri, Anna Caselli, Paolo Cirri, Paolo Paoli
Publikováno v:
European Journal of Nutrition. 61:1905-1918
The impact of tea constituents on the insulin-signaling pathway as well as their antidiabetic activity are still debated questions. Previous studies suggested that some tea components act as Protein Tyrosine Phosphatase 1B (PTP1B) inhibitors. However
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::cf468fd1e56702b8569216e0bcddceb6
https://doi.org/10.1007/s00394-021-02776-w
https://doi.org/10.1007/s00394-021-02776-w
Autor:
Mariana Gallo, Simone Luti, Fabio Baroni, Ivan Baccelli, Eduardo Maffud Cilli, Costanza Cicchi, Manuela Leri, Alberto Spisni, Thelma A. Pertinhez, Luigia Pazzagli
Publikováno v:
International Journal of Molecular Sciences
Volume 24
Issue 3
Pages: 2251
Volume 24
Issue 3
Pages: 2251
Cerato-ulmin (CU) is a 75-amino-acid-long protein that belongs to the hydrophobin family. It self-assembles at hydrophobic–hydrophilic interfaces, forming films that reverse the wettability properties of the bound surface: a capability that may con
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6c0d2b764bb65227001163f5a4d137d1
Autor:
Andrea Coppi, Alan J. M. Baker, Isabella Bettarini, Ilaria Colzi, Guillaume Echevarria, Luigia Pazzagli, Cristina Gonnelli, Federico Selvi
Publikováno v:
Plants, Vol 9, Iss 12, p 1686 (2020)
Albanian taxa and populations of the genus Odontarrhena are most promising candidates for research on metal tolerance and Ni-agromining, but their genetic structure remains unknown. We investigated phylogenetic relationships and genetic differentiati
Externí odkaz:
https://doaj.org/article/afe8d6f9606d4453b9c3a1e90440dcb4
Autor:
Viola Galli, Manuel Venturi, Simona Guerrini, Massimo Blandino, Simone Luti, Luigia Pazzagli, Lisa Granchi
Publikováno v:
Foods, Vol 9, Iss 5, p 640 (2020)
The use of sourdough fermentation and whole grain flours in baked goods manufacturing are known to enhance their functional and nutritional features. In this context, it is necessary to select the most suitable lactic acid bacteria strains and flour
Externí odkaz:
https://doaj.org/article/ed17a8861f8f4de49ee85168978215ed
Autor:
Stefano Mancuso, Federico Vita, Diego Comparini, Luigia Pazzagli, F.R. Spinelli, Cosimo Taiti, Simone Luti, Matteo Lanza, Camilla Pandolfi
Publikováno v:
Advances in Horticultural Science, Vol 35, Iss 3 (2021)
Capsicum plant species are globally cultivated in warm and temperate regions, being important for agro-economic, biological and cultural aspects. While their worldwide spread and their ability of cross-pollination to easily hybridize play an importan
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6c3feb48ead96c61b85fbe60b7c177da
https://doi.org/10.36253/ahsc-10630
https://doi.org/10.36253/ahsc-10630
Autor:
Simone Luti, Federica Martellini, Francesco Bemporad, Lorenzo Mazzoli, Paolo Paoli, Luigia Pazzagli
Publikováno v:
PLoS ONE, Vol 12, Iss 5, p e0178337 (2017)
Cerato-platanin (CP) is a non-catalytic, cysteine-rich protein, the first member of the cerato-platanin family. It is a single-domain protein with a double Ψ/β barrel domain resembling the D1 domain of plant and bacterial expansins. Similarly to ex
Externí odkaz:
https://doaj.org/article/a834b5adf79e4f6cbc6032f38fa88314