Zobrazeno 1 - 10
of 100
pro vyhledávání: '"Roberto Selvaggini"'
Autor:
Roberto Massenti, Antonino Ioppolo, Alessandro Carella, Valeria Imperiale, Riccardo Lo Bianco, Maurizio Servili, Roberto Selvaggini, Tiziano Caruso
Publikováno v:
Frontiers in Plant Science, Vol 15 (2024)
This study evaluated growth, yield and olive oil quality of mature pedestrian olive orchards. Trees of three Sicilian cultivars Calatina, Nocellara del Belice and Abunara were planted at four combinations of planting densities and training forms. Tre
Externí odkaz:
https://doaj.org/article/fa864f645de146938341395f5264218b
Autor:
Abdelaziz Boudebouz, Juan-F Hermoso, Esteve Martí, Antonia Ninot, Ricard Boqué, Montserrat Mestres, Laura Aceña, Gianluca Veneziani, Roberto Selvaggini, Maurizio Servili, Agustí Romero
Publikováno v:
Frontiers in Plant Science, Vol 15 (2024)
The productivity of virgin olive oil depends not only on agronomic factors but also on the technological factors of the extraction process. The ‘Arbequina’ variety has extractability problems, which is a challenge for master millers anywhere. Thi
Externí odkaz:
https://doaj.org/article/7173f38dcbda4edbbfe2228a1669cc02
Autor:
Davide Nucciarelli, Diego L. García-González, Gianluca Veneziani, Stefania Urbani, Luigi Daidone, Sonia Esposto, Agnese Taticchi, Roberto Selvaggini, Maurizio Servili
Publikováno v:
Foods, Vol 13, Iss 19, p 3073 (2024)
The improvement of the extra virgin olive oil (EVOO) extraction process involves the proper management of endogenous enzymes of the olive fruit and all the technological conditions that can affect their activities. Coratina and Peranzana cultivars we
Externí odkaz:
https://doaj.org/article/ef724b73e52e4e7c98d2b49a50c81e2d
Autor:
Arianna Bonucci, Stefania Urbani, Maurizio Servili, Roberto Selvaggini, Luigi Daidone, Ilenia Dottori, Beatrice Sordini, Gianluca Veneziani, Agnese Taticchi, Sonia Esposto
Publikováno v:
Foods, Vol 13, Iss 17, p 2690 (2024)
Acrylamide (AA) is a contaminant resulting from the Maillard reaction and classified by the International Agency for Research on Cancer (IARC) as a probable carcinogen in Group 2A, with proven neurotoxic effects on humans. European Union (EU) Regulat
Externí odkaz:
https://doaj.org/article/8846abb8e4a8436691da970976a35bdb
Autor:
Beatrice Sordini, Stefania Urbani, Sonia Esposto, Roberto Selvaggini, Luigi Daidone, Gianluca Veneziani, Maurizio Servili, Agnese Taticchi
Publikováno v:
Antioxidants, Vol 13, Iss 1, p 128 (2024)
Recent advances in the olive oil sector aim to develop sustainable strategies for the valorisation of mechanical extraction co-products as a rich source of bioactive compounds with antioxidant and antimicrobial activities. In this work, we studied th
Externí odkaz:
https://doaj.org/article/a23daa7ae7e249e78a5fc9cbb053bbbb
Autor:
Nicola Pinna, Federica Ianni, Roberto Selvaggini, Stefania Urbani, Michela Codini, Luca Grispoldi, Beniamino Terzo Cenci-Goga, Lina Cossignani, Francesca Blasi
Publikováno v:
Foods, Vol 12, Iss 21, p 4035 (2023)
Pumpkin (Cucurbita sp.) represents an unquestionable source of valuable nutrients and bioactive compounds having a broad spectrum of health-promoting effects. The goal of this work was to characterize the byproducts (peels and filaments) of different
Externí odkaz:
https://doaj.org/article/4b1d34775fb747da817c56e59c058a84
Autor:
Ramón Aparicio-Ruiz, Enrico Casadei, Clemente Ortiz-Romero, Diego L. García-González, Maurizio Servili, Roberto Selvaggini, Florence Lacoste, Julien Escobessa, Stefania Vichi, Beatriz Quintanilla-Casas, Alba Tres, Pierre-Alain Golay, Paolo Lucci, Erica Moret, Enrico Valli, Alessandra Bendini, Tullia Gallina Toschi
Publikováno v:
MethodsX, Vol 10, Iss , Pp 101972- (2023)
During the course of the EU H2020 OLEUM project, a harmonized method was developed to quantify volatile markers of the aroma of virgin olive oil with the aim to support the work of sensory panel test to assess the quality grade. A peer validation of
Externí odkaz:
https://doaj.org/article/f9d19d4c6be947ed8d6ef4fa181c59ae
Autor:
Sonia Esposto, Stefania Urbani, Roberto Selvaggini, Agnese Taticchi, Tullia Gallina Toschi, Luigi Daidone, Alessandra Bendini, Gianluca Veneziani, Beatrice Sordini, Maurizio Servili
Publikováno v:
Foods, Vol 12, Iss 15, p 2959 (2023)
The quality of commercially available extra-virgin olive oils (VOOs) of different chemical compositions was evaluated as a function of storage (12 months), simulating market storage conditions, to find reliable and early markers of the virgin olive o
Externí odkaz:
https://doaj.org/article/0f12559c87d341b7a54335b8647375a7
Autor:
Ilenia Dottori, Stefania Urbani, Beatrice Sordini, Maurizio Servili, Roberto Selvaggini, Gianluca Veneziani, David Ranucci, Agnese Taticchi, Sonia Esposto
Publikováno v:
Foods, Vol 12, Iss 5, p 1087 (2023)
The purpose of this experimentation was to study the evolution of the quality of two types of blast-frozen ready-to-(h)eat meals, tortellini and a vegetable soup, during a short shelf life of 70 days. The analyses, performed in order to identify any
Externí odkaz:
https://doaj.org/article/ff1be92d4ac74846ba04a0d32f4a387a
Autor:
Roberto Massenti, Antonino Ioppolo, Gianluca Veneziani, Roberto Selvaggini, Maurizio Servili, Riccardo Lo Bianco, Tiziano Caruso
Publikováno v:
Horticulturae, Vol 8, Iss 9, p 817 (2022)
Exploiting biodiversity must be considered today an effective strategy to improve the sustainability of olive production systems. The evaluation of local cultivars, based on their vegetative and fruiting traits, along with an analysis of product qual
Externí odkaz:
https://doaj.org/article/b1763308b7aa487c9b9c2f598b9dd376