Zobrazeno 1 - 10
of 42
pro vyhledávání: '"Rocco, Perniola"'
Autor:
Rosa Anna Milella, Mirko De Rosso, Marica Gasparro, Isabella Gigante, Giambattista Debiase, Lucia Rosaria Forleo, Antonio Domenico Marsico, Rocco Perniola, Valeria Tutino, Maria Notarnicola, Riccardo Velasco, Riccardo Flamini
Publikováno v:
Frontiers in Plant Science, Vol 14 (2023)
Externí odkaz:
https://doaj.org/article/866dbcc2e4c744bea1370f5b08c7633f
Autor:
Rosa Anna Milella, Mirko De Rosso, Marica Gasparro, Isabella Gigante, Giambattista Debiase, Lucia Rosaria Forleo, Antonio Domenico Marsico, Rocco Perniola, Valeria Tutino, Maria Notarnicola, Riccardo Velasco, Riccardo Flamini
Publikováno v:
Frontiers in Plant Science, Vol 13 (2023)
Grapes represent a significant source of phenolic compounds known for their health-promoting properties, such as antioxidant capacity on normal cells and prooxidant activity on tumor cells. The genotype highly affects the polyphenolic composition in
Externí odkaz:
https://doaj.org/article/3517c234d7ab42e090bf8cb941c85dff
Publikováno v:
Foods, Vol 11, Iss 3, p 281 (2022)
In this article, a combination of non-destructive NIR spectroscopy and machine learning techniques was applied to predict the texture parameters and the total soluble solids content (TSS) in intact berries. The multivariate models obtained by buildin
Externí odkaz:
https://doaj.org/article/f7d442a24f2f4fa9980c88cbb5e821e4
Autor:
Matteo Velenosi, Pasquale Crupi, Rocco Perniola, Antonio Domenico Marsico, Antonella Salerno, Hervè Alexandre, Nicoletta Archidiacono, Mario Ventura, Maria Francesca Cardone
Publikováno v:
Molecules, Vol 26, Iss 4, p 907 (2021)
Mixed fermentation using Starmerella bacillaris and Saccharomyces cerevisiae has gained attention in recent years due to their ability to modulate the qualitative parameters of enological interest, such as the color intensity and stability of wine. I
Externí odkaz:
https://doaj.org/article/975389983eca49d1a19e84fe3a26df83
Autor:
Antonio Domenico Marsico, Matteo Velenosi, Rocco Perniola, Carlo Bergamini, Scott Sinonin, Vanessa David-Vaizant, Flavia Angela Maria Maggiolini, Alexandre Hervè, Maria Francesca Cardone, Mario Ventura
Publikováno v:
Microorganisms, Vol 9, Iss 2, p 457 (2021)
Postharvest spoilage fungi, such as Botrytis cinerea, are considered the main cause of losses of fresh fruit quality and vegetables during storage, distribution, and consumption. The current control strategy is the use of SO2 generator pads whose app
Externí odkaz:
https://doaj.org/article/1a717a69ac04470d8d2b8a2324e9b27b
Publikováno v:
Foods, Vol 10, Iss 1, p 113 (2021)
Texture characteristics are valuable parameters in the perceived quality and overall acceptability of fresh fruit. The characterization of grape texture attributes, such as firmness and crunchiness, is usually performed by sensory analysis or instrum
Externí odkaz:
https://doaj.org/article/dce07a084d6147a48214af0794becfc3
Autor:
Teodora Basile, Antonio Domenico Marsico, Maria Francesca Cardone, Donato Antonacci, Rocco Perniola
Publikováno v:
Foods, Vol 9, Iss 1, p 98 (2020)
Fourier-transform near infrared spectroscopy (FT-NIR) is a technique used in the compositional and sensory analysis of foodstuffs. In this work, we have measured the main maturity parameters for grape (sugars and acids) using hundreds of intact berry
Externí odkaz:
https://doaj.org/article/aa38c17ce0f6468f98ef7cdc2fbff66d
Autor:
Antonacci Donato, Velenosi Matteo, Rocco Perniola, Crupi Pasquale, Ventura Mario, Bergamini Carlo
Publikováno v:
BIO Web of Conferences, Vol 9, p 04001 (2017)
In recent years the wine sector has been characterized by an increased focus on the diversification of wine products. This change has been welcomed by consumers. In fact, today's consumers are willing to experiment with new products and unusual c
Externí odkaz:
https://doaj.org/article/e13a65af7c3743839eab956e512c5c56
Autor:
Antonacci Donato, Velenosi Matteo, Rocco Perniola, Basile Teodora, Forleo Lucia Rosaria, Marsico Antonio Domenico, Bergamini Carlo, Cardone Maria Francesca
Publikováno v:
BIO Web of Conferences, Vol 9, p 04010 (2017)
Monomeric and polymeric flavan-3-ols (proanthocyanidins) content in grapes is higher in seeds compared to berry skins. Monomeric flavan-3-ols are more astringent, however, they can combine with other monomer, with anthocyanins and with mannoproteins
Externí odkaz:
https://doaj.org/article/0e618a86dd414672a5267bda2acf0689
Publikováno v:
BIO Web of Conferences, Vol 9, p 01028 (2017)
According to the CODEX STAN 255 (2007), table grapes can be harvested when the refractometric index reaches at least 16° Brix. Grapes with a lower refractometric index are accepted provided the sugar/acid ratio (Total Soluble Solids/Tritatable Acidi
Externí odkaz:
https://doaj.org/article/ccc32bc82c79400f90fd744653278c20