1,720,968 research outputs found
Caratteristiche qualitative e shelf-life di oli extra vergini di oliva estratti da olive Coratina intere e denocciolate
No full textInfluence of the agronomic techniques on the sensory profile and volatile composition of white and red grapes
No full textPhenolic characterization of some native varieties of grapes and wines from Southern Italy
No full textIl Primitivo di Manduria: possibilità migliorative attraverso l'applicazione di variabili tecnologiche
No full textPhenolic characterization of some autochthonous varieties of grape and wine from southern Italy
No full textBioactivity of essential oils: a review on their interaction with food components
Full text linkEssentialoils(EOs)areliquidpreparations,producedfromplantmaterials.AlthoughEOsshowedapromisingbioactivityinvitro,theycouldinteractinfoodswithsomecomponents(fats,proteins,carbohydrates)andpH,thusmanyauthorshavereportedthatasignificanteffectofEOstowardspoilingandpathogenicmicroorganismscouldbeachievedinvivobyusinghigheramountsofoils.DifferentmethodscanbeusedtoassessthebioactivityofEOs(diskdiffusionandagarorbrothdilutionmethods);however,thereisnotastandardizedtestandresearchersproposeandusedifferentprotocols(evaluatingtheMinimalInhibitoryConcentration,studyingthesurvivalcurves,analysisthroughthescanningelectronmicroscopy,etc.).Thereafter,thescopeofthisreviewisafocusoninteractionsofEOswithproteins,carbohydrates,oils,NaCl,andpH,aswellasabriefdescriptiononthedifferentprotocolstoassesstheirbioactivitybothunderinvivoandinvitroconditions
Influence of the agronomic techniques on the sensory profile of white and red table grapes
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