Search Results - "Nardin, Tiziana"

The controversial relationship between chitosan and the microorganisms involved in the production of fermented beverages by Guzzon, Raffaele, Nardin, Tiziana, Larcher, Roberto

“…Chitosan is a promising antimicrobial agent available in the beverage industry, because it ensures the control of a wide range of spoilage microorganisms. As…”
Get full text

Screening of Antioxidant Maillard Reaction Products Using HPLC-HRMS and Study of Reaction Conditions for Their Production as Food Preservatives by Bolchini, Sara, Larcher, Roberto, Morozova, Ksenia, Scampicchio, Matteo, Nardin, Tiziana

“…The Maillard reaction (MR) involves interactions between reducing sugars and amino acids or proteins during heating, producing Maillard reaction products…”
Get full text

Identification and characterisation of thiolated polysulfides in must and wine using online SPE UHPLC-HRMS by Dekker, Susanne, Nardin, Tiziana, Mattana, Mirko, Fochi, Igor, Larcher, Roberto

“…3-Mercaptohexanol and 4-methyl-4-mercaptopentanone are volatile thiols with a low perception threshold and are found in relatively low concentrations in…”
Get full text

Production of Naturally γ-Aminobutyric Acid-Enriched Cheese Using the Dairy Strains Streptococcus thermophilus 84C and Lactobacillus brevis DSM 32386 by Carafa, Ilaria, Stocco, Giorgia, Nardin, Tiziana, Larcher, Roberto, Bittante, Giovanni, Tuohy, Kieran, Franciosi, Elena

“…The cheese-derived strains 84C isolated from Nostrano cheese, and DSM 32386 isolated from Traditional Mountain Malga cheese have been previously reported as…”
Get full text

Aphid-infested beans divert ant attendance from the rosy apple aphid in apple-bean intercropping by Pålsson, Joakim, Porcel, Mario, Hansen, Mette Frimodt, Offenberg, Joachim, Nardin, Tiziana, Larcher, Roberto, Tasin, Marco

“…Ecological intensification of cropping systems aims at restoring multi-functionality while supporting current productivity levels. Intercropping is a form of…”
Get full text

In Vitro Bioaccessibility of Bioactive Compounds from Citrus Pomaces and Orange Pomace Biscuits by Fernández-Fernández, Adriana Maite, Dellacassa, Eduardo, Nardin, Tiziana, Larcher, Roberto, Gámbaro, Adriana, Medrano-Fernandez, Alejandra, del Castillo, María Dolores

“…The present investigation aimed to provide novel information on the chemical composition and in vitro bioaccessibility of bioactive compounds from raw citrus…”
Get full text

Health-Promoting Potential of Mandarin Pomace Extracts Enriched with Phenolic Compounds by Fernández-Fernández, Adriana Maite, Dellacassa, Eduardo, Curbelo, Romina, Nardin, Tiziana, Larcher, Roberto, Medrano-Fernandez, Alejandra, Del Castillo, María Dolores

“…The aim of this work was to assess the effect of in vitro human digestion on the chemical composition (carbohydrates and phenolic compounds) and bioactivity of…”
Get full text

Tannat Grape Skin: A Feasible Ingredient for the Formulation of Snacks with Potential for Reducing the Risk of Diabetes by Fernández-Fernández, Adriana Maite, Dellacassa, Eduardo, Nardin, Tiziana, Larcher, Roberto, Ibañez, Cecilia, Terán, Dahiana, Gámbaro, Adriana, Medrano-Fernandez, Alejandra, Del Castillo, María Dolores

“…In the present work the feasibility of Tannat grape skin (TGS) as a functional ingredient in the formulation of two snacks (yogurt and biscuits) was studied…”
Get full text

Improvement of Caciotta-like cheese nutritional value by means of enrichment with blackcurrant ( Ribes nigrum ) and Cornelian cherry ( Cornus mas ) by Andersen, Jonas, Bosetti, Maddalena, Mancini, Andrea, Solovyev, Pavel, Nardin, Tiziana, Bontempo, Luana, Larcher, Roberto, Franciosi, Elena

“…In this study, we supplemented models of Caciotta-like cheese with blackcurrant ( ) and Cornelian cherry ( ), as they have a high content of polyphenols, known…”
Get full text

Stable Isotope Ratios of Herbs and Spices Commonly Used as Herbal Infusions in the Italian Market by Khatri, Purna K, Larcher, Roberto, Camin, Federica, Ziller, Luca, Tonon, Agostino, Nardin, Tiziana, Bontempo, Luana

“…Stable isotope ratio analysis has been widely used for traceability and authenticity purposes in relation to various food commodities, but only in a limited…”
Get full text

In Vitro Bioaccessibility of Extractable Compounds from Tannat Grape Skin Possessing Health Promoting Properties with Potential to Reduce the Risk of Diabetes by Fernández-Fernández, Adriana Maite, Iriondo-DeHond, Amaia, Nardin, Tiziana, Larcher, Roberto, Dellacassa, Eduardo, Medrano-Fernandez, Alejandra, Castillo, María Dolores del

“…Diabetes pathogenesis encompasses oxidative stress, inflammation, insulin malfunctioning and partial or total insulin secretion impairment, which leads to a…”
Get full text

Evidence of the Relationship between the Oxygen Radical Absorbance Capacity (ORAC) and the Potential Exposure of White Wines to Atypical Aging (ATA) by Dekker, Susanne, Nardin, Tiziana, Roman, Tomas, Tessadri, Matteo, Larcher, Roberto

“…Atypical aging (ATA) is a well-known wine defect that leads to unacceptable off-odors of wet mop, soap, waxy, furniture varnish, and dish rag. The main…”
Get full text

Risk of de‐novo formation of chlormequat and mepiquat in industrial cocoa products assessed by ion chromatography coupled with high‐resolution mass spectrometry by Nardin, Tiziana, Savastano, Riccardo, Franceschini, Jakob, Abballe, Franco, Larcher, Roberto

“…Summary Mepiquat (MQ) and chlormequat (CQ) are two main food contaminants that could be naturally present in various animal and plant foods due to heat…”
Get full text

Evaluating the Atypical Aging Potential Development in Sparkling Wines Can Be Achieved by Assessing the Base Wines at the End of the Alcoholic Fermentation by Delaiti, Simone, Nardin, Tiziana, Roman, Tomas, Pedò, Stefano, Larcher, Roberto

“…Traditional sparkling wine production is a lengthy and costly process, involving a double fermentation step and a period of aging sur lie; thus, monitoring…”
Get full text

Exploring the relationship between field available water capacity (AWC) and atypical aging (ATA) development in base wines by Delaiti, Simone, Nardin, Tiziana, Roman, Tomas, Cappello, Nicola, Larcher, Roberto, Pedò, Stefano

“…Hydric stress is a leading cause of atypical aging (ATA) in wine, characterized by unpleasant olfactory notes. The main sensorial and chemical marker of ATA is…”
Get full text

Monitoring hydrogen sulfide de-novo formation from polysulfides present in wine using ion chromatography and ultra high-pressure liquid chromatography combined with fraction collection and high-resolution mass spectrometry by Dekker, Susanne, Nardin, Tiziana, Fedrizzi, Bruno, van Leeuwen, Katryna A., Larcher, Roberto

“…•UHPLC/FCHRMS was used to collect CS5C from polysulfide mixed standard.•Degradation of CS5C and evolution of resulting compounds were followed in time.•IC was…”
Get full text

Analysis of Polysulfides in Aged Sparkling Wines From Different Vintages by Dekker, Susanne, Nardin, Tiziana, Roman, Tomas, Larcher, Roberto

“…Traditional sparkling wines are obtained from a vinification process with an additional ‘second’ fermentation in the bottle, which has an essential impact on…”
Get full text

Botanical origin characterisation of tannins using infrared spectroscopy by Malacarne, Mario, Antoniolli, Giampaolo, Bertoldi, Daniela, Nardin, Tiziana, Larcher, Roberto

“…•114 Commercial tannins from 7 botanical sources were collected.•FT-IR spectra of 3g/L hydroalcoholic tannin solutions were acquired.•3 Statistical models were…”
Get full text

Atypical ageing defect in Pinot Blanc wines: a comparison between organic and conventional production management systems by Delaiti, Simone, Nardin, Tiziana, Roman, Tomas, Pedò, Stefano, Zanzotti, Roberto, Larcher, Roberto

“…BACKGROUND Atypical ageing (ATA) is an aroma defect that occurs in white wines and entails a loss of varietal aromas as well as scents of wet mop, shoe polish…”
Get full text

Hydrochar and hydrochar co-compost from OFMSW digestate for soil application: 2. agro-environmental properties by Bona, Daniela, Scrinzi, Donato, Tonon, Giustino, Ventura, Maurizio, Nardin, Tiziana, Zottele, Fabio, Andreis, Daniele, Andreottola, Gianni, Fiori, Luca, Silvestri, Silvia

“…The work concerns the study of the hydrochar from digestate and hydrochar co-compost characterization as amendments. The processes for hydrochar and co-compost…”
Get full text