Zobrazeno 1 - 9
of 9
pro vyhledávání: '"Rossana Punzi"'
Autor:
Michele Faccia, Giuseppe Fracchiolla, Raffaele Leo, Cristina Fasciano, Rossana Punzi, Antonio Trani, Giuseppe Gambacorta
Publikováno v:
Innovative Food Science & Emerging Technologies. 43:54-59
Effectiveness of ultrasounds (US) on polyphenols extraction during winemaking of three red grapes cultivars grown in southern Italy (Primitivo, Nero di Troia and Aglianico) was investigated. Innovative stainless steel horizontal rotary wine fermenter
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ef658f198cede2eaa58f54d3afe2c2ad
https://doi.org/10.1016/j.ifset.2017.07.029
https://doi.org/10.1016/j.ifset.2017.07.029
Autor:
Giuseppe Gambacorta, Francesco Caponio, Rossana Punzi, Antonio Trani, Carmine Summo, Antonella Pasqualone, Vito Michele Paradiso
Publikováno v:
International Journal of Food Science & Technology. 52:2078-2087
Summary This work is aimed at: (i) analysing the extracts obtained from canning by-products of three artichoke cultivars (Opal, Capriccio and Catanese) for antioxidant parameters; (ii) comparing UHPLC-ESI-MS/MS profile, colour, textural properties an
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::42854b073a0792cc7690ef593d7f43dc
https://doi.org/10.1111/ijfs.13486
https://doi.org/10.1111/ijfs.13486
Autor:
Andrea Mazzeo, Carmela Pacucci, Giuseppe Gambacorta, Antonio Trani, Angela Maria Stella Matarrese, Michele Faccia, Rossana Punzi, Giuseppe Ferrara
Publikováno v:
Australian Journal of Grape and Wine Research. 21:18-29
Background and Aims In some years, the table grape cultivar Crimson Seedless does not reach the commercially acceptable level of red colour in Mediterranean climates, with negative consequences for the grower. Application of abscisic acid (S-ABA) and
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a374b491abdbd991357d0850575f30c6
https://doi.org/10.1111/ajgw.12112
https://doi.org/10.1111/ajgw.12112
Autor:
Antonio Trani, Stefania L. Giove, Rossana Punzi, Giuseppe Ferrara, Carmela Pacucci, Angelica Giancaspro, Andrea Mazzeo, Antonio Blanco, Agata Gadaleta, Giuseppe Gambacorta, Angela Maria Stella Matarrese
Publikováno v:
Scientia Horticulturae. 178:70-78
The popularity of pomegranate (Punica granatum L.) is increasing among growers and consumers due to its nutritional value, nutraceutical properties and adaptability to different soils and climate conditions. Pomegranate is characterized by a large va
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9f40b76c8fe48dda1c130ee460e08aea
https://doi.org/10.1016/j.scienta.2014.08.007
https://doi.org/10.1016/j.scienta.2014.08.007
Publikováno v:
European Journal of Lipid Science and Technology. 115:1062-1069
Malaxation is a basic step in the mechanical olive oil extraction process that may affect yield, quality, and health properties of virgin olive oil (VOO). The operative conditions of malaxation, such as temperature and time, are fundamental to favor
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2fc4d02c560beca377e54b9cb2d1529e
https://doi.org/10.1002/ejlt.201200426
https://doi.org/10.1002/ejlt.201200426
Publikováno v:
South African Journal of Enology and Viticulture, Volume: 37, Issue: 2, Pages: 139-148, Published: 2016
The aim of this study was to characterise the phenol, anthocyanin, volatile and sensory profiles of Primitivo wines. The wines were produced in three wineries located in the Gioia del Colle PDO (Protected Designation of Origin) area (Southern Italy -
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0795d4c57de8f94fe27f4a6a6f0d9586
https://doi.org/10.21548/37-2-1002
https://doi.org/10.21548/37-2-1002
Autor:
Rossana, Punzi, Annalisa, Paradiso, Cristina, Fasciano, Antonio, Trani, Michele, Faccia, Maria Concetta, de Pinto, Giuseppe, Gambacorta
Publikováno v:
Natural product communications. 9(9)
Artichoke by-products are rich in phenolic compounds although they represent a waste for the food industry. This paper examines the application of ultrasound-assisted extraction (UAE) for obtaining organic solvent-free extracts rich in nutraceuticals
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::6f0a943ce4c47828f50b04de6c314407
https://pubmed.ncbi.nlm.nih.gov/25918801
https://pubmed.ncbi.nlm.nih.gov/25918801
Autor:
Michele Faccia, Rossana Punzi, Antonio Trani, Donato Antonacci, Tiziana Dipalmo, Pasquale Crupi, Antonio Coletta, Giuseppe Gambacorta
Publikováno v:
International Journal of Food Science & Technology.
Summary The aim of this study was to assess the impact of some viticultural practices (VP) and winemaking technologies (WT) on phenolic composition and sensory characteristics of Negroamaro wines produced in Apulia, Southern Italy. Among VP, two soil
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1f1df65789c9f37e0fa9196640107247
https://doi.org/10.1111/ijfs.12207
https://doi.org/10.1111/ijfs.12207
Autor:
Rossana Punzi, Giuseppe Gambacorta, Antonio Trani, Cristina Fasciano, Annalisa Paradiso, Michele Faccia, Maria Concetta de Pinto
Publikováno v:
Natural Product Communications. 9:1934578X1400900
Artichoke by-products are rich in phenolic compounds although they represent a waste for the food industry. This paper examines the application of ultrasound-assisted extraction (UAE) for obtaining organic solvent-free extracts rich in nutraceuticals
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6d5cb18dcc5bc19526ffd46f0cf2db85
https://doi.org/10.1177/1934578x1400900924
https://doi.org/10.1177/1934578x1400900924