Search Results - "Paliotta, Mariano"

FT-NIR spectroscopy and multivariate classification strategies for the postharvest quality of green-fleshed kiwifruit varieties by Ciccoritti, Roberto, Paliotta, Mariano, Amoriello, Tiziana, Carbone, Katya

“…•NIR and chemometric analysis were tested for the characterization of kiwifruits.•Nutraceutical and antioxidant characteristics of kiwifruit were predicted by…”
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A completely green approach to the synthesis of dendritic silver nanostructures starting from white grape pomace as a potential nanofactory by Carbone, Katya, Paliotta, Mariano, Micheli, Laura, Mazzuca, Claudia, Cacciotti, Ilaria, Nocente, Francesca, Ciampa, Alessandra, Dell'Abate, Maria Teresa

“…A simple, eco-friendly, cost-effective and rapid microwave-assisted method has been developed to synthetize dendritic silver nanostructures, composed of silver…”
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Classification and prediction of early-to-late ripening apricot quality using spectroscopic techniques combined with chemometric tools by Amoriello, Tiziana, Ciccoritti, Roberto, Paliotta, Mariano, Carbone, Katya

“…•Vis/NIR spectroscopy well assessed quality of early-to-late ripening apricots.•IAD distinguished apricots into 4 robust and cultivar-independent ripening…”
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Chemometric classification of early-ripening apricot (Prunus armeniaca, L.) germplasm based on quality traits, biochemical profiling and in vitro biological activity by Carbone, Katya, Ciccoritti, Roberto, Paliotta, Mariano, Rosato, Teresa, Terlizzi, Massimo, Cipriani, Guido

“…•Early ripening apricot characteristics were significantly affected by genotype.•Orange rubis and Maia were associated with high DM, a key processing parameter…”
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The effect of genotype and drying condition on the bioactive compounds of sour cherry pomace by Ciccoritti, Roberto, Paliotta, Mariano, Centioni, Luna, Mencarelli, Fabio, Carbone, Katya

“…Sour cherry ( Prunus cerasus L.) contains substantial quantities of phenolic compounds, specifically anthocyanins, and is mainly processed into different…”
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Postharvest application of brassica meal-derived allyl-isothiocyanate to kiwifruit: effect on fruit quality, nutraceutical parameters and physiological response by Ugolini, Luisa, Righetti, Laura, Carbone, Katya, Paris, Roberta, Malaguti, Lorena, Di Francesco, Alessandra, Micheli, Laura, Paliotta, Mariano, Mari, Marta, Lazzeri, Luca

“…The use of natural compounds to preserve fruit quality and develop high value functional products deserves attention especially in the growing industry of…”
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