1,721,174 research outputs found
Identification of durum wheat cultivars and monovarietal semolinas by analysis of DNA microsatellites
No full textMicrosatellites isolated in bread wheat were used to identify 20 Italian durum wheat (Triticum turgidum var. durum L.) cultivars, A total of 15 microsatellite primer pairs were tested against DNA extracted from leaf tissue, single seeds and semolina. Twelve markers showed allelic polymorphism among the 20 cultivars, providing a total of 41 different alleles, Firstly, an analysis of microsatellite informativeness in the chosen set of durum wheat cultivars was made and a set of highly polymorphic microsatellites was established. Secondly, among the most polymorphic cultivars, the minimum number of microsatellites able to distinguish all cultivars was determined. A set of five microsatellites was found sufficient to differentiate the durum wheat cultivars examined. The method is directly applicable to seeds and semolina, and is suitable for detecting seed mixtures in the same seed lot
Situazione attuale dell'identificazione varietale in frumento duro e potenzialità offertedall'analisi dei microsatelliti. In:Troccoli A., De Vita P., Di Fonzo N.(eds)Atti VI giornate internazionali sul grano duro "Prospettive di una moderna cerealicoltura alle porte del terzo millennio
No full textAnalisi comparativa sull’uso di tre classi di marcatori molecolari (RAPD, AFLP e SSR) nel rilevare polimorfismo in Cucumis melo L.
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Going Beyond Counting First Authors in Author Co-citation Analysis
Full text linkThe present study examines one of the fundamental aspects of author co-citation analysis (ACA) - the way co-citation
counts are defined. Co-citation counting provides the data on which all subsequent statistical analyses and mappings
are based, and we compare ACA results based on two different types of co-citation counting - the traditional type that
only counts the first one among a cited work's authors on the one hand and a non-traditional type that takes into
account the first 5 authors of a cited work on the other hand. Results indicate that the picture produced through this non-traditional author co-citation counting contains more coherent author groups and is therefore considerably clearer. However, this picture represents fewer specialties in the research field being studied than that produced through the traditional first-author co-citation counting when the same number of top-ranked authors is selected and analyzed. Reasons for these effects are discussed
Variations on the Author
Full text link“Variations on the Author” discusses two of Eduardo Coutinho’s recent films (Um Dia na Vida, from 2010, and Últimas Conversas, posthumously released in 2015) and their contribution to the general question of documentary authorship. The director’s filmography is characterized by a consistent yet self-effacing form of authorial self-inscription: Coutinho often features as an interviewer that rather than express opinions propels discourses; an interviewer that is good at listening. This mode of self-inscription characterizes him as an author who is not expressive but who is nonetheless markedly present on the screen. In Um Dia na Vida, however, Coutinho is completely absent form the image, while Últimas Conversas, on the contrary, includes a confessional prologue that moves the director from the margins to the center of his films. This article examines the ways in which these works stand out in the filmography of a director who offers new insights into the notion of cinematic authorship
Kinetic investigations of the Gewürztraminer volatile organic compounds and color at different temperatures and pHs
No full textGewürztraminer is a well-known wine famous for its aroma profile, which is characterized by rose petals, cloves, lychees, and other tropical fruit notes. It is cultivated worldwide, including the Trentino Alto Adige region located in northern Italy, especially in the Tramin zone, and it has long been studied trying to understand what the most characterizing volatile aroma components are [1-4]. The terpenes (geraniol, cis rose oxide, citronellol, and linalool) are between the major responsible for the characteristic floral aroma of this cultivar’s grapes and wines. Throughout the winemaking and storage, acid-catalysed rearrangements take place producing cyclic and hydroxylated forms of the above terpenes, which generally have minor perception thresholds and so the wine’s floral aroma character decreases [5]. It has been demonstrated that the temperature and pH strongly influence these reactions, however their kinetics are not studied in detail. The first aim of this work was to develop and validate a fast, modern, sensitive, selective, robust, and comprehensive protocol for the quantification of primary, secondary, and tertiary wine volatile compounds by using solid-phase extraction (SPE) cartridges for the sample preparation and a fast GC-MS/MS for analysis [1]. Second aim was to apply this protocol and study the kinetics of the reactions occurring on the Gewürztraminer wine volatile compounds during its storage at various temperatures and pHs. In parallel also the colour of the wines was monitored by using the CIELAB method. The produced method gave us the possibility to measure 64 aroma compounds, with big importance in wine science, by using fewer organic solvents, having short chromatographic run, and increasing specificity and sensitivity due to the MRM MS-mode used. The results of the second part of the study, demonstrated the behaviour of volatile aroma compounds, with their absolute concentrations. The investigated reactions included the degradation of the linear terpenes (linalool, geraniol, nerol, etc), the ethyl esters of fatty acids and volatile phenols on the one hand; and the formation of the cyclic terpenes (1,4-cineole, 1,8-cineole, terpineol, etc), the norisoprenoids (e.g. TDN and safranal) and the diprotic organic acids esters on the other hand. In conclusion, we developed a modern protocol for the analysis of the wine aroma compounds and we underlined some key characteristics that a winemaker should take in consideration in the Gewürztraminer production and aging/storage. References 1. Carlin, S.; Lotti, C.; Correggi, L.; Mattivi, F.; Arapitsas, P.; Vrhovsek, U. “Measurement of the effect of accelerated aging on the aromatic compounds of Gewürztraminer and Teroldego wines, using a new SPE-GC-MS /MS protocol” Metabolites 2022, 12(2), 180. 2. Versini, G. Sull’aroma Del Vino “Traminer Aromatico” o “Gewürztraminer.” VIGNEVINI 1985, 12, 57–65. 3. Guth, H. Identification of Character Impact Odorants of Different White Wine Varieties. J. Agric. Food Chem. 1997, 45, 3022–3026. 4. Román, T.; Tonidandel, T.; Larcher, R.; Celotti, E.; Nicolini, G. Importance of Polyfunctional Thiols on Semi-Industrial Gewürztraminer Wines and the Correlation to Technological Treatments. Eur. Food Res. Technol. 2018, 244, 379–386. 5. Slaghenaufi, D.; Ugliano, M. “Norisoprenoids, Sesquiterpenes and Terpenoids Content of Valpolicella Wines During Aging: Investigating Aroma Potential in Relationship to Evolution of Tobacco and Balsamic Aroma in Aged Wine.” Front. Chem. 2018, 6
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