A5033622645- Food composition and properties
- Phytochemicals and Antioxidant Activities
- Wheat and Barley Genetics and Pathology
- Plant Stress Responses and Tolerance
- Phytase and its Applications
- Plant tissue culture and regeneration
- Genetics and Plant Breeding
- Antioxidant Activity and Oxidative Stress
- Seed and Plant Biochemistry
- Horticultural and Viticultural Research
- Plant responses to elevated CO2
- Phytoestrogen effects and research
- Genetically Modified Organisms Research
- Plant Micronutrient Interactions and Effects
- Crop Yield and Soil Fertility
- Plant-Microbe Interactions and Immunity
- Plant Reproductive Biology
- Plant Disease Resistance and Genetics
- Heavy Metals in Plants
- Genetic Mapping and Diversity in Plants and Animals
- Plant Gene Expression Analysis
- Microbial Metabolites in Food Biotechnology
- Plant pathogens and resistance mechanisms
- Biochemical and biochemical processes
- Natural Products and Biological Research
Cereal Research Centre
2013-2025
Consiglio per la ricerca in agricoltura e l’analisi dell’economia agraria
2011-2025
Cereal Research (Hungary)
2007
Istituto Sperimentale per la Zootecnia
1999-2003
Institute of Protein Biochemistry
1999
Istituto Sperimentale per la Frutticoltura
1998
Durum wheat often faces water scarcity and high temperatures, two events that usually occur simultaneously in the fields. Here we report on stress responsive strategy of durum cultivars, characterized by different use efficiency, subjected to drought, heat a combination both stresses. The cv Ofanto (lower efficiency) activated large set well-known drought-related genes after drought treatment, while Cappelli (higher showed constitutive expression several induced modulation limited number...
ABSTRACT Pasta yellowness is affected by different factors, the most important of which are intrinsic to quality semolina (natural carotenoid pigments, protein, ash, and lipoxygenase [LOX] activity) processing conditions. Because all parameters involved in pasta color under control varietal environmental role genotype, environment, interaction between genotype environment on expression were studied. Although analysis variance showed genotype‐by‐environment be significant, a nonorthogonal...
ABSTRACT During pasta making, semolina is subject to various modifications that are mainly related oxidative activities with relative effects on some of its components. To evaluate the involvement hydroperoxidation and bleaching lipoxygenase (LOX) peroxidase (POD) loss pigments ‐SH groups, their behavior in during processing was analyzed. Processing done standard four experimental conditions, applying chemical (pH 5.0 8.0) physical (10 40°C) treatments, mixing extrusion phases, study Results...
Colour plays an important role among the quality traits of durum wheat, attracting consumer attention for pasta market. The involved in colour expression are affected by genotype, environment, and processing. In present study, based on eighteen wheat genotypes grown eight environments, effects different related to were evaluated. Carotenoid pigments, such as lutein β-carotene content; yellow brown indices; lipoxygenase, peroxidase, polyphenoloxidase activities analysed semolina. processing...
Debranning was applied to purple durum wheats identify the debranning levels that provide potential functional flours naturally rich in bioactive compounds and low toxic trace elements. Six times were (30, 60, 90, 120, 150, 180 s) resulting corresponding six debranned grains (DG-1 DG-6). The content of total anthocyanins polyphenols, ash, essential (Cu, Mn, Zn, Se, Fe, Mo, Co) (Pb, Cd, Hg, As, Sn, Ni, Sr, V, Cr) elements antioxidant capacity determined. In DG-1, 40% 15% polyphenols lost,...
Cereals are a good source of phenolics and carotenoids with beneficial effects on human health. In this study, 2-year evaluation was undertaken grain, wholemeal refined-flour two cultivars, one old modern, belonging to three cereal species. Wholemeal selected cultivars for each species used biscuit making. the some yield-related traits proteins (PC) were evaluated. flours biscuits, total polyphenols (TPC), flavonoids (TFC), proanthocyanidins (TPAC), (TYPC) antioxidant activities (DPPH TEAC)...