Zobrazeno 1 - 10
of 162
pro vyhledávání: '"Michele Paradiso"'
Publikováno v:
Case Studies in Construction Materials, Vol 15, Iss , Pp e00623- (2021)
Seismic stations are usually used to record seismic event and, therefore, they are recommended to be installed far from railways and traffic roads in order to avoid the superposition of ambient noise signals to those provoked by an earthquake. In thi
Externí odkaz:
https://doaj.org/article/d1dd2c69630146b8a07ea34e528a765c
Autor:
Vito Michele Paradiso, Gabriele Fioschi, Massimo Tripaldi, Luigi Sanarica, Chiara Pisarra, Mirella Noviello, Ilaria Prezioso, Giuseppe Gambacorta
Publikováno v:
Heliyon, Vol 10, Iss 16, Pp e36100- (2024)
Static infusion of oak chips in wine is a common practice during wine ageing, aimed at improving sensory properties and stability of wines. The wine/chips contact required to reach the desired effect can last several weeks or months. A low-pressure c
Externí odkaz:
https://doaj.org/article/9dd86da8d56c400181d33132ea6902fb
Autor:
Mirella Noviello, Claudia Antonino, Giuseppe Gambacorta, Vito Michele Paradiso, Francesco Caponio
Publikováno v:
Heliyon, Vol 10, Iss 14, Pp e34310- (2024)
Sulfur dioxide (SO2) is one of the most used additives in wine industry for its antioxidant and antimicrobial activity. However, due to health concerns, consumers’ demand of wines with either reduced or totally replaced SO2 has increased. This stud
Externí odkaz:
https://doaj.org/article/28da9849c05c4478a1605b22a43a7063
Autor:
Mirella Noviello, Vito Michele Paradiso, Giuseppe Natrella, Giuseppe Gambacorta, Michele Faccia, Francesco Caponio
Publikováno v:
Ultrasonics Sonochemistry, Vol 104, Iss , Pp 106826- (2024)
Ageing wine in barrels is an historical practice used to improve the aromatic complexity of wine, but due to the high cost and the long ageing period, alternative approaches have been developed, such as the use of wood chips and ultrasound treatment.
Externí odkaz:
https://doaj.org/article/87759e7e00ab4d209d09279273edb345
Autor:
Vito Michele Paradiso, Luigi Sanarica, Ignazio Zara, Chiara Pisarra, Giuseppe Gambacorta, Giuseppe Natrella, Massimiliano Cardinale
Publikováno v:
Foods, Vol 11, Iss 21, p 3373 (2022)
Global warming poses a threat to winemaking worldwide, especially in dry–warm regions such as Southern Italy. Must fermentation with non-Saccharomyces yeast starter is a possible approach to limit the negative effects of climate change, leading to
Externí odkaz:
https://doaj.org/article/69600a87cd864540b1a634b62e170f9b
Autor:
Marica Troilo, Graziana Difonzo, Vito Michele Paradiso, Antonella Pasqualone, Francesco Caponio
Publikováno v:
Foods, Vol 11, Iss 12, p 1799 (2022)
Every year, the winemaking process generates large quantities of waste and by-products, the management of which is critical due to the large production in a limited period. Grape pomace is a source of bioactive compounds with antioxidant, anti-inflam
Externí odkaz:
https://doaj.org/article/acccba754ce448b896070bba38822bdf
Autor:
Onofrio Davide Palmitessa, Alessio Gadaleta, Beniamino Leoni, Massimiliano Renna, Angelo Signore, Vito Michele Paradiso, Pietro Santamaria
Publikováno v:
Agronomy, Vol 12, Iss 5, p 1161 (2022)
Microgreens are a product category with a biochemical content that is currently earning them the status of a functional food. The genotype of the microgreens, and environmental factors, such as the photosynthetic photon flux density (PPFD) and light
Externí odkaz:
https://doaj.org/article/c29fa146016f47e7a241a9b530b5fb2f
Autor:
Massimiliano Cardinale, Roberto Trinchera, Giuseppe Natrella, Graziana Difonzo, Carlo De Benedittis, Ilario D’amato, Marco Mascellani, Vito Michele Paradiso, Laura Rustioni
Publikováno v:
Foods, Vol 10, Iss 8, p 1913 (2021)
Pomegranate (Punica granatum L.) is one of the historical tree crops in the Mediterranean region and is nowadays commercialized for its beneficial properties in the form of fruits, juice, jams and, in some East countries, as fermented juice (pomegran
Externí odkaz:
https://doaj.org/article/10228dae5dc6424296fd6d2cd23cb89c
Autor:
Lazzaro di Biase, Carla Piano, Francesco Bove, Lorenzo Ricci, Maria Letizia Caminiti, Alessandro Stefani, Fabio Viselli, Nicola Modugno, Rocco Cerroni, Paolo Calabresi, Anna Rita Bentivoglio, Tommaso Tufo, Vincenzo Di Lazzaro, Maria Concetta Altavista, Livia Brusa, Marco Ciavarro, Francesca Cortese, Manuela D'Ercole, Maria Francesca De Pandis, Daniela Di Giuda, Giovanni Fabbrini, Alessandro Izzo, Rosa Liperoti, Giuseppe Marano, Massimo Marano, Michela Orsini, Michele Paradiso, Antonella Peppe, Mariangela Pierantozzi, Camilla Rocchi, Antonio Suppa, Rita Vadalà, Laura Vacca
Publikováno v:
Neuromodulation: Technology at the Neural Interface.
Autor:
Vito Michele Paradiso, Francesco Longobardi, Stefania Fortunato, Pasqua Rotondi, Maria Bellumori, Lorenzo Cecchi, Pinalysa Cosma, Nadia Mulinacci, Francesco Caponio
Publikováno v:
Foods, Vol 10, Iss 3, p 677 (2021)
Extra virgin olive oil (EVOO) is well known for containing relevant amounts of healthy phenolic compounds. The European Food Safety Authority (EFSA) allowed a health claim for labelling olive oils containing a minimum amount of hydroxytyrosol (OHTyr)
Externí odkaz:
https://doaj.org/article/8452b350ba8b4c16b3fdd2b3a49e9395