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Prof. Tommaso Ganino
Department of Food and Drug, University of Parma, Parma 43124, Italy

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0 Agronomy
0 Food Science
0 Molecular Markers
0 agricultural biotechnology
0 Plant biotechnology

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Journal article
Published: 23 July 2021 in Applied Sciences
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Background: Hop cultivation requires an abundant quantity of nutrients to reach higher cone yield and quality. The aim of this work was the evaluation of different fertilization plans to obtain an improvement in product quality. Methods: Foliar analysis, anatomical analysis through the use of light microscope and SEM; physiological measurements through atLEAF, Handy PEA and spectrophotometry, were carried out to determine chlorophyll content, carotenoids and photosynthetic efficiency in two periods (t1, t2) for four experimental treatments and a Control (Treat 1, Treat 2, Treat 3, Treat 4, Untreat). Leaf texture (texture analyzer), color (colorimeter), DPPH activity (spectrophotometer), bitter acid content (HPLC-UV) and essential oil yields (steam distillation) and cone yields were measured. Results: Treat 2 showed the best performance: (i) in leaves, in terms of texture, chlorophyll content and color; (ii) in cones, with 6.98% of alpha acids, 1.78% of oil yield and 3.55 kg of fresh cones per plants. Conclusion: The fertilization plans caused alteration in micro and macro elements content in hop leaves and in the composition of hop cones. In our conditions, the best fertilization plan, in terms of cone productivity and quality, was Treat 2, highlighting the value of a customized organic foliar fertilization plan for hop cultivation.

ACS Style

Margherita Rodolfi; Lorenzo Barbanti; Cristiana Giordano; Massimiliano Rinaldi; Andrea Fabbri; Luca Pretti; Riccardo Casolari; Deborah Beghé; Raffaella Petruccelli; Tommaso Ganino. The Effect of Different Organic Foliar Fertilization on Physiological and Chemical Characters in Hop (Humulus lupulus L., cv Cascade) Leaves and Cones. Applied Sciences 2021, 11, 6778 .

AMA Style

Margherita Rodolfi, Lorenzo Barbanti, Cristiana Giordano, Massimiliano Rinaldi, Andrea Fabbri, Luca Pretti, Riccardo Casolari, Deborah Beghé, Raffaella Petruccelli, Tommaso Ganino. The Effect of Different Organic Foliar Fertilization on Physiological and Chemical Characters in Hop (Humulus lupulus L., cv Cascade) Leaves and Cones. Applied Sciences. 2021; 11 (15):6778.

Chicago/Turabian Style

Margherita Rodolfi; Lorenzo Barbanti; Cristiana Giordano; Massimiliano Rinaldi; Andrea Fabbri; Luca Pretti; Riccardo Casolari; Deborah Beghé; Raffaella Petruccelli; Tommaso Ganino. 2021. "The Effect of Different Organic Foliar Fertilization on Physiological and Chemical Characters in Hop (Humulus lupulus L., cv Cascade) Leaves and Cones." Applied Sciences 11, no. 15: 6778.

Journal article
Published: 21 April 2021 in Applied Sciences
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Hops (Humulus lupulus L.) is a species that grows spontaneously in Corsica, but the characterization of this species in this territory has not yet been investigated. The main objectives of this study are to explore the features of wild hops from Corsica and to determine the effect of the island terroir on some cultivars in the first year of growth. A multidisciplinary approach consisting of the genetic analysis, morphological comparison and chemical characterization of essential oils was carried out on four wild Corsican hops and three hop cultivars grown in Tettnang, Germany and Corsica, France. The morphological and GC-MS analysis of Corsican wild hops, set cluster coastal samples apart from the one far from the coast. This dissimilarity is supported by the SSR analysis by two of the three coastal accessions. The genetics demonstrate a proximity between the European noble cultivar Tettnanger and the mountain Corsican wild hop from Corte. The morphological comparison between German hops cultivated in Tettnang and in Corsican soil, and the GC-MS characterization of their essential oils’ chemical profiles, show different features between year 0 and year +1 for each sample. This multidisciplinary approach highlights an acclimatization of hop cultivars to the Corsican terroir one year after planting.

ACS Style

Axel Dabbous-Wach; Margherita Rodolfi; Julien Paolini; Jean Costa; Tommaso Ganino. Characterization of Wild Corsican Hops and Assessment of the Performances of German Hops in Corsican Environmental Conditions through a Multidisciplinary Approach. Applied Sciences 2021, 11, 3756 .

AMA Style

Axel Dabbous-Wach, Margherita Rodolfi, Julien Paolini, Jean Costa, Tommaso Ganino. Characterization of Wild Corsican Hops and Assessment of the Performances of German Hops in Corsican Environmental Conditions through a Multidisciplinary Approach. Applied Sciences. 2021; 11 (9):3756.

Chicago/Turabian Style

Axel Dabbous-Wach; Margherita Rodolfi; Julien Paolini; Jean Costa; Tommaso Ganino. 2021. "Characterization of Wild Corsican Hops and Assessment of the Performances of German Hops in Corsican Environmental Conditions through a Multidisciplinary Approach." Applied Sciences 11, no. 9: 3756.

Journal article
Published: 12 February 2021 in Foods
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The nutritional and physicochemical properties of sorghum proteins and starch make the use of this cereal for food production challenging. Sprouting is a cost-effective technology to improve the nutritional and functional profile of grains. Two drying treatments were used after sorghum sprouting to investigate whether the drying phase could improve the protein and starch functionalities. Results showed that the drying treatment at lower temperature/longer time (40 °C for 12 h) extended the enzymatic activity that started during sprouting compared to the one performed at higher temperature/shorter time (50 °C for 6 h). An increased protein hydrolysis and water- and oil-holding capacity were found in the flour obtained by the former treatment. Higher protein matrix hydrolysis caused high exposure of starch to enzymes, thus increasing its digestibility, while worsening the technological functionality. Overall, modulating drying conditions could represent a further way, in addition to sprouting, to improve sorghum flour’s nutritional profile.

ACS Style

Mia Marchini; Alessandra Marti; Claudia Folli; Barbara Prandi; Tommaso Ganino; Paola Conte; Costantino Fadda; Monica Mattarozzi; Eleonora Carini. Sprouting of Sorghum (Sorghum bicolor [L.] Moench): Effect of Drying Treatment on Protein and Starch Features. Foods 2021, 10, 407 .

AMA Style

Mia Marchini, Alessandra Marti, Claudia Folli, Barbara Prandi, Tommaso Ganino, Paola Conte, Costantino Fadda, Monica Mattarozzi, Eleonora Carini. Sprouting of Sorghum (Sorghum bicolor [L.] Moench): Effect of Drying Treatment on Protein and Starch Features. Foods. 2021; 10 (2):407.

Chicago/Turabian Style

Mia Marchini; Alessandra Marti; Claudia Folli; Barbara Prandi; Tommaso Ganino; Paola Conte; Costantino Fadda; Monica Mattarozzi; Eleonora Carini. 2021. "Sprouting of Sorghum (Sorghum bicolor [L.] Moench): Effect of Drying Treatment on Protein and Starch Features." Foods 10, no. 2: 407.

Research article
Published: 15 October 2020 in Journal of the Science of Food and Agriculture
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BACKGROUND The current dietary guidelines recommend five or more fruits, vegetables and legumes servings per day. Often, these products are eaten cooked, resulting in organoleptic and nutritional changes. Vacuum cooking is gaining attention as alternative cooking technique, thanks to its ability to preserve or even enhance sensory and healthy properties of food. Its household application is however poorly explored. In this work, the effect of vacuum cooking, performed with a new patented system, was studied for the first time on pumpkin cubes and compared to sous vide and a traditional steam cooking, through a multidisciplinary approach. RESULTS All the cooking treatments damaged pumpkin microstructure, leading to cells separation and plasmolysis; vacuum cooking resulted the most aggressive method, as confirmed by the texture softening. Vacuum cooking resulted also the less impacting method on pumpkin colour, in relation to the largest extraction of some classes of carotenoids from the broken cells. A significant polyphenols extraction, especially of gallic acid and naringenin, was instead observed for sous vide and steamed pumpkins. Total antioxidant activity, ascribable to the effect of both carotenoids and polyphenols, resulted thus enhanced after cooking, mainly for vacuum cooked pumpkins, followed by the steamed and sous vide ones. CONCLUSIONS Vacuum cooking, followed by sous vide, has often shown better performances than traditional steam cooking on pumpkin cubes. The implementation of sous‐vide and vacuum cooking at domestic level or in professional kitchens and in the food industry would allow the consumption of vegetables with improved nutritional and sensorial characteristics. This article is protected by copyright. All rights reserved.

ACS Style

Massimiliano Rinaldi; Saverio Santi; Maria Paciulli; Tommaso Ganino; Nicoletta Pellegrini; Attilio Visconti; Paola Vitaglione; Davide Barbanti; Emma Chiavaro. Comparison of physical, microstructural and antioxidative properties of pumpkin cubes cooked by conventional, vacuum cooking and sous vide methods. Journal of the Science of Food and Agriculture 2020, 101, 2534 -2541.

AMA Style

Massimiliano Rinaldi, Saverio Santi, Maria Paciulli, Tommaso Ganino, Nicoletta Pellegrini, Attilio Visconti, Paola Vitaglione, Davide Barbanti, Emma Chiavaro. Comparison of physical, microstructural and antioxidative properties of pumpkin cubes cooked by conventional, vacuum cooking and sous vide methods. Journal of the Science of Food and Agriculture. 2020; 101 (6):2534-2541.

Chicago/Turabian Style

Massimiliano Rinaldi; Saverio Santi; Maria Paciulli; Tommaso Ganino; Nicoletta Pellegrini; Attilio Visconti; Paola Vitaglione; Davide Barbanti; Emma Chiavaro. 2020. "Comparison of physical, microstructural and antioxidative properties of pumpkin cubes cooked by conventional, vacuum cooking and sous vide methods." Journal of the Science of Food and Agriculture 101, no. 6: 2534-2541.

Original paper
Published: 09 October 2020 in European Food Research and Technology
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In the present study, we have characterized for the first time the volatile fraction of 20 pomegranate juices from fruits harvested in Northern Italy and southern Montenegro, by means of headspace solid-phase microextraction (HS-SPME) coupled with gas chromatography–mass spectrometry technique (GC–MS). The volatile profile accounted for 57 compounds belonging mainly to three chemical classes: alcohols, aldehydes and terpenes. Thanks to advance chemometric analysis, the samples were clusterized according to the geographical origin, and the volatiles responsible for differentiation were identified, indicating that the use of volatile profile for discriminating between pomegranate ecotypes grown in different geographical areas is a promising approach. Overall, the chemical information acquired represents a very relevant tool for the retrieval and exploitation of minor varieties and in support of biodiversity of these promising geographical areas for pomegranate cultivation.

ACS Style

Deborah Beghè; Martina Cirlini; Elisa Beneventi; Čizmović Miroslav; Perović Tatjana; Tommaso Ganino; Raffaella Petruccelli; Chiara Dall’Asta. Volatile profile of Italian and Montenegrine pomegranate juices for geographical origin classification. European Food Research and Technology 2020, 247, 211 -220.

AMA Style

Deborah Beghè, Martina Cirlini, Elisa Beneventi, Čizmović Miroslav, Perović Tatjana, Tommaso Ganino, Raffaella Petruccelli, Chiara Dall’Asta. Volatile profile of Italian and Montenegrine pomegranate juices for geographical origin classification. European Food Research and Technology. 2020; 247 (1):211-220.

Chicago/Turabian Style

Deborah Beghè; Martina Cirlini; Elisa Beneventi; Čizmović Miroslav; Perović Tatjana; Tommaso Ganino; Raffaella Petruccelli; Chiara Dall’Asta. 2020. "Volatile profile of Italian and Montenegrine pomegranate juices for geographical origin classification." European Food Research and Technology 247, no. 1: 211-220.

Journal article
Published: 29 September 2020 in LWT - Food Science and Technology
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Inclusion of pulses flour in bread formulation has important nutritional effects but its successful implementation is challenging and requires a good understanding of the effect of flour functionality, granulometry and substitution level on bread quality. Accordingly, this work studied red lentil flour and its dimensional fractions (coarse, medium, fine, extra-fine), considering compositional, morphological, functional, and thermal properties. Additionally, the effect of substituting wheat flour with lentil flour and its fractions at different levels (0, 10, 15, 20, 25 and 30% [w/w] flour basis) on dough rheology was studied using a Mixolab device, to predict bread quality. Although flour’s properties were significantly affected by particle size, multivariate statistics suggested that the substitution level was the major factor affecting rheological properties of doughs made with blends of wheat and lentil flours. A 10% substitution level of wheat flour by lentil flour provides optimum rheological properties regardless of lentil flour particle size, while at higher substitution level (15-30%), a coarse fraction can provide higher performance compared to unfractionated flour and finer fractions. The results of this study pose an important base to intelligently develop wheat-lentil bread applications in the future.

ACS Style

Mia Marchini; Eleonora Carini; Nicolò Cataldi; Fatma Boukid; Massimo Blandino; Tommaso Ganino; Elena Vittadini; Nicoletta Pellegrini. The use of red lentil flour in bakery products: How do particle size and substitution level affect rheological properties of wheat bread dough? LWT - Food Science and Technology 2020, 136, 110299 .

AMA Style

Mia Marchini, Eleonora Carini, Nicolò Cataldi, Fatma Boukid, Massimo Blandino, Tommaso Ganino, Elena Vittadini, Nicoletta Pellegrini. The use of red lentil flour in bakery products: How do particle size and substitution level affect rheological properties of wheat bread dough? LWT - Food Science and Technology. 2020; 136 ():110299.

Chicago/Turabian Style

Mia Marchini; Eleonora Carini; Nicolò Cataldi; Fatma Boukid; Massimo Blandino; Tommaso Ganino; Elena Vittadini; Nicoletta Pellegrini. 2020. "The use of red lentil flour in bakery products: How do particle size and substitution level affect rheological properties of wheat bread dough?" LWT - Food Science and Technology 136, no. : 110299.

Journal article
Published: 13 September 2020 in LWT
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Pineapple cubes in sugar syrup were treated with high-pressure processing (HPP), conventional (DIM) heating and ohmic heating (OHM). Samples were compared in terms of microstructural, physical (total soluble solids, sieve analysis, texture and colour) and residual pectin methylesterase activity (PME) and total antioxidant capacity. OHM yielded relevant changes in cellular microstructure and electroporation of the cell wall. The HPP treatment favoured the presence of soluble solids in the syrup, and the samples were less damaged in terms of shape and microstructure. in the samples were harder following HPP than they were with OHM and DIM, while HPP showed the highest colorimetric (ΔE) differences compared with RAW samples. The PME residual activity was the lowest in pineapple treated by DIM, while the antioxidant capacity was comparable among treated samples.

ACS Style

Massimiliano Rinaldi; Paola Littardi; Tommaso Ganino; Antonio Aldini; Margherita Rodolfi; Davide Barbanti; Emma Chiavaro. Comparison of physical, microstructural, antioxidant and enzymatic properties of pineapple cubes treated with conventional heating, ohmic heating and high-pressure processing. LWT 2020, 134, 110207 .

AMA Style

Massimiliano Rinaldi, Paola Littardi, Tommaso Ganino, Antonio Aldini, Margherita Rodolfi, Davide Barbanti, Emma Chiavaro. Comparison of physical, microstructural, antioxidant and enzymatic properties of pineapple cubes treated with conventional heating, ohmic heating and high-pressure processing. LWT. 2020; 134 ():110207.

Chicago/Turabian Style

Massimiliano Rinaldi; Paola Littardi; Tommaso Ganino; Antonio Aldini; Margherita Rodolfi; Davide Barbanti; Emma Chiavaro. 2020. "Comparison of physical, microstructural, antioxidant and enzymatic properties of pineapple cubes treated with conventional heating, ohmic heating and high-pressure processing." LWT 134, no. : 110207.

Journal article
Published: 11 August 2020 in Foods
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Stabilization of ohmic pretreated peach cubes (ohm) in syrup, representative of semifinished fruit products, was finalized by ohmic heating (OHM) and high pressure processing (HPP), proposed respectively as thermal and nonthermal pasteurization, in comparison to a conventional pasteurization treatment (DIM). The samples were then studied in terms of histological, physical (dimensional distribution, tenderometry, texture, viscosity of syrup and colour), chemical (total phenolic and ascorbic acid content), and sensorial (triangle test) properties. Severe modifications of the cell walls were observed in ohm-DIM and ohm-OHM samples, with swelling and electroporation, respectively. From chemical analyses, significant reduction of ascorbic acid and simultaneous increase of total phenolics content were observed for ohm-DIM and ohm-OHM, probably in relation to the cell wall damages. ohm-HPP showed the best preservation of the dimensional characteristics and hardness, followed by ohm-OHM and ohm-DIM. In addition, textural and colour parameters evidenced similar results, with ohm-HPP as the less different from ohm. Finally, the sensorial analysis confirmed ohm-HPP and ohm-OHM samples as the most similar to ohm as well as the most appreciated in terms of colour and consistency.

ACS Style

Massimiliano Rinaldi; Paola Littardi; Maria Paciulli; Tommaso Ganino; Emanuela Cocconi; Davide Barbanti; Margherita Rodolfi; Antonio Aldini; Emma Chiavaro. Impact of Ohmic Heating and High Pressure Processing on Qualitative Attributes of Ohmic Treated Peach Cubes in Syrup. Foods 2020, 9, 1093 .

AMA Style

Massimiliano Rinaldi, Paola Littardi, Maria Paciulli, Tommaso Ganino, Emanuela Cocconi, Davide Barbanti, Margherita Rodolfi, Antonio Aldini, Emma Chiavaro. Impact of Ohmic Heating and High Pressure Processing on Qualitative Attributes of Ohmic Treated Peach Cubes in Syrup. Foods. 2020; 9 (8):1093.

Chicago/Turabian Style

Massimiliano Rinaldi; Paola Littardi; Maria Paciulli; Tommaso Ganino; Emanuela Cocconi; Davide Barbanti; Margherita Rodolfi; Antonio Aldini; Emma Chiavaro. 2020. "Impact of Ohmic Heating and High Pressure Processing on Qualitative Attributes of Ohmic Treated Peach Cubes in Syrup." Foods 9, no. 8: 1093.

Journal article
Published: 27 April 2020 in Scientia Horticulturae
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Due to the increasing interest of growers in hop cultivation, there is a rising demand for hop plants that is not fully satisfied by nursery activity. Biotechnological methods and, specifically, in vitro propagation, could offer new opportunities to overcome these limitations, allowing the production of a great number of plantlets, in reduced space and independently of the season. In this research, organogenesis from two types of explant, petioles and internodes, and, for the first time to our knowledge, unipolar explants encapsulation have been studied to evaluate alternative methods for hop propagation and to try to satisfy hop nursery need. Our results confirmed the possibility of resorting to organogenesis as a propagation method, only if a precise and continuous check of somaclonal variation is carried out, due to the occurrence of a small percentage of tetraploids. Moreover, hop microcuttings were demonstrated to be a suitable starting material for encapsulation; indeed, in less than one month, it was possible to obtain a very high regrowth (up to 100%) and conversion (up to 82%). These results represent a first step towards the application of this technology to hop, also for other purposes, such as short and long term preservation.

ACS Style

Claudia Maria Liberatore; Margherita Rodolfi; Deborah Beghè; Andrea Fabbri; Tommaso Ganino; Benedetta Chiancone. Adventitious shoot organogenesis and encapsulation technology in hop (Humulus lupulus L.). Scientia Horticulturae 2020, 270, 109416 .

AMA Style

Claudia Maria Liberatore, Margherita Rodolfi, Deborah Beghè, Andrea Fabbri, Tommaso Ganino, Benedetta Chiancone. Adventitious shoot organogenesis and encapsulation technology in hop (Humulus lupulus L.). Scientia Horticulturae. 2020; 270 ():109416.

Chicago/Turabian Style

Claudia Maria Liberatore; Margherita Rodolfi; Deborah Beghè; Andrea Fabbri; Tommaso Ganino; Benedetta Chiancone. 2020. "Adventitious shoot organogenesis and encapsulation technology in hop (Humulus lupulus L.)." Scientia Horticulturae 270, no. : 109416.

Journal article
Published: 01 August 2019 in Foods
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One of the main struggles of the large-scale apple processing industry is pomace disposal. One solution for this problem is to convert this waste into a resource. Apple pomace could be used as a substrate for lactic acid bacteria and could induce the formation of a more complex aroma profile, making this fermented product an innovative aromatizer for alcoholic beverages, such as beer. In this study, for the first time, the effect of lacto-fermented apple pomace addition in beer was evaluated. Three bacterial strains (Lactobacillus rhamnosus 1473 and 1019, and L. casei 2246) were tested for apple pomace fermentation, and L. rhamnosus 1473 was the strain that best modified the aromatic profile. The addition of fermented apple pomace to beer increased the complexity of the aroma profile, demonstrating the potential of this byproduct as an aromatizer in the alcoholic beverage industry.

ACS Style

Annalisa Ricci; Martina Cirlini; Angela Guido; Claudia Maria Liberatore; Tommaso Ganino; Camilla Lazzi; Benedetta Chiancone. From Byproduct to Resource: Fermented Apple Pomace as Beer Flavoring. Foods 2019, 8, 309 .

AMA Style

Annalisa Ricci, Martina Cirlini, Angela Guido, Claudia Maria Liberatore, Tommaso Ganino, Camilla Lazzi, Benedetta Chiancone. From Byproduct to Resource: Fermented Apple Pomace as Beer Flavoring. Foods. 2019; 8 (8):309.

Chicago/Turabian Style

Annalisa Ricci; Martina Cirlini; Angela Guido; Claudia Maria Liberatore; Tommaso Ganino; Camilla Lazzi; Benedetta Chiancone. 2019. "From Byproduct to Resource: Fermented Apple Pomace as Beer Flavoring." Foods 8, no. 8: 309.

Journal article
Published: 21 July 2019 in Foods
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The use of high pressure on fruits and vegetables is today widely studied as an alternative to the traditional thermal preservation techniques, with the aim of better preserving nutritional and organoleptic properties. The use of high hydrostatic pressures (400–600 MPa; 1–5 min; room temperature) was tested on the physicochemical and structural properties of blueberries, in comparison to raw and blanched samples. High hydrostatic pressures led to higher tissue damages than blanching, related to the intensity of the treatment. The cellular damages resulted in leakage of intracellular components, such as bioactive molecules and enzymes. As a consequence, among the high pressure treatments, the resulting antioxidant activity was higher for samples treated for longer times (5 min). Pectinmethyl esterase (PME), deactivated by blanching, but strongly barotolerant, was more active in blueberries treated with the more intense high pressure conditions. Blueberry texture was better retained after high pressure than blanching, probably because of the PME effect. Blueberry color shifted towards purple tones after all of the treatments, which was more affected by blanching. Principal component analysis revealed the mild impact of high pressure treatments on the organoleptic properties of blueberries.

ACS Style

Maria Paciulli; Ilce Gabriela Medina Meza; Massimiliano Rinaldi; Tommaso Ganino; Alessandro Pugliese; Margherita Rodolfi; Davide Barbanti; Michele Morbarigazzi; Emma Chiavaro. Improved Physicochemical and Structural Properties of Blueberries by High Hydrostatic Pressure Processing. Foods 2019, 8, 272 .

AMA Style

Maria Paciulli, Ilce Gabriela Medina Meza, Massimiliano Rinaldi, Tommaso Ganino, Alessandro Pugliese, Margherita Rodolfi, Davide Barbanti, Michele Morbarigazzi, Emma Chiavaro. Improved Physicochemical and Structural Properties of Blueberries by High Hydrostatic Pressure Processing. Foods. 2019; 8 (7):272.

Chicago/Turabian Style

Maria Paciulli; Ilce Gabriela Medina Meza; Massimiliano Rinaldi; Tommaso Ganino; Alessandro Pugliese; Margherita Rodolfi; Davide Barbanti; Michele Morbarigazzi; Emma Chiavaro. 2019. "Improved Physicochemical and Structural Properties of Blueberries by High Hydrostatic Pressure Processing." Foods 8, no. 7: 272.

Research article
Published: 19 June 2019 in Journal of the Science of Food and Agriculture
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BACKGROUND The growing area has a substantial effect on plants, affecting secondary metabolism. In hops, different authors studied the effect of growing area on the chemical composition of cones with the aim of verifying and understanding the changes in hop characters. Despite the scant literature the subject receives an increasing attention by brewers and hop growers. The present study aimed to characterize with gas chromatography‐mass spectrometry (GC‐MS), and HPLC‐UV, cones of hop (Humulus lupulus L.) cultivar Cascade. Plant material was obtained from 9 different areas of Italy and compared with Cascade samples grown in USA, Germany and Slovenia. RESULTS Differences in bitter acids and xanthohumol content were observed. Nevertheless, no correlation between bitter acids and xanthohumol production, on one side, and rainfall, temperatures and latitude, on the other, were observed in our samples. The Slovenia samples were richer in molecules that confer hoppy, woody and flower notes; USA2 samples were more characterized by woody, earthy, grassy and floral aroma, quite different characters if compared to USA1, which had the lowest presence of grassy aromatic compounds. In the Italian samples, TRENTINO was the genotype most characterized by limonene presence. CONCLUSION The results of this study are indicative of the importance for hop users to know and characterize hops coming from different growing regions. The study pays special attention to the characterization of the differences in chemical characters of Cascade hop in Italy, where hop cultivation has developed only recently, but is in continuous expansion. This article is protected by copyright. All rights reserved.

ACS Style

Margherita Rodolfi; Benedetta Chiancone; Claudia Maria Liberatore; Andrea Fabbri; Martina Cirlini; Tommaso Ganino. Changes in chemical profile of Cascade hop cones according to the growing area. Journal of the Science of Food and Agriculture 2019, 99, 6011 -6019.

AMA Style

Margherita Rodolfi, Benedetta Chiancone, Claudia Maria Liberatore, Andrea Fabbri, Martina Cirlini, Tommaso Ganino. Changes in chemical profile of Cascade hop cones according to the growing area. Journal of the Science of Food and Agriculture. 2019; 99 (13):6011-6019.

Chicago/Turabian Style

Margherita Rodolfi; Benedetta Chiancone; Claudia Maria Liberatore; Andrea Fabbri; Martina Cirlini; Tommaso Ganino. 2019. "Changes in chemical profile of Cascade hop cones according to the growing area." Journal of the Science of Food and Agriculture 99, no. 13: 6011-6019.

Journal article
Published: 01 May 2018 in Scientia Horticulturae
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The most widespread breeding method for hop (Humulus lupulus L.), based on the selection of interesting genotypes within segregating progenies, is a time consuming process, requiring no less than 8–10 years. The process is further slowed down by the very low germination percentage of hop seeds. This study provides an efficient protocol to obtain, in a relatively short time and out of the natural season, a high number of” hop seedlings, cv. “Columbus, evaluating the influence of several pre-treatments (timing of chemical scarification, cold stratification, imbibition in water and in gibberellic acid solutions) on in vitro hop seed germinative power; moreover, the application of a sex-linked molecular marker allowed the precocious individuation of seedling gender. At the end of the study, an efficient protocol to obtain a high in vitro hop seed germination percentage was set up, resorting to a chemical scarification with sulfuric acid and the use of gibberellic acid; moreover, in a relatively short time, it was possible to determine the sex ratio of cv. “Columbus” obtained seedlings, that was around 70% of females and 30% of males. Further studies will be carried out to increase the final germination percentage and to individuate a sex-linked marker, based on morphological or physiological characters.

ACS Style

Claudia Maria Liberatore; Giulia Mattion; Margherita Rodolfi; Tommaso Ganino; Andrea Fabbri; Benedetta Chiancone. Chemical and physical pre-treatments to improve in vitro seed germination of Humulus lupulus L., cv. Columbus. Scientia Horticulturae 2018, 235, 86 -94.

AMA Style

Claudia Maria Liberatore, Giulia Mattion, Margherita Rodolfi, Tommaso Ganino, Andrea Fabbri, Benedetta Chiancone. Chemical and physical pre-treatments to improve in vitro seed germination of Humulus lupulus L., cv. Columbus. Scientia Horticulturae. 2018; 235 ():86-94.

Chicago/Turabian Style

Claudia Maria Liberatore; Giulia Mattion; Margherita Rodolfi; Tommaso Ganino; Andrea Fabbri; Benedetta Chiancone. 2018. "Chemical and physical pre-treatments to improve in vitro seed germination of Humulus lupulus L., cv. Columbus." Scientia Horticulturae 235, no. : 86-94.

Journal article
Published: 01 April 2018 in Acta Horticulturae
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ACS Style

T. Ganino; B. Chiancone; Deborah Beghè; M. Rodolfi; A. Fabbri; R. Petruccelli; V. Ughini. Influence of (22S,23S)-homobrassinolide on olive rooting. Acta Horticulturae 2018, 333 -338.

AMA Style

T. Ganino, B. Chiancone, Deborah Beghè, M. Rodolfi, A. Fabbri, R. Petruccelli, V. Ughini. Influence of (22S,23S)-homobrassinolide on olive rooting. Acta Horticulturae. 2018; (1199):333-338.

Chicago/Turabian Style

T. Ganino; B. Chiancone; Deborah Beghè; M. Rodolfi; A. Fabbri; R. Petruccelli; V. Ughini. 2018. "Influence of (22S,23S)-homobrassinolide on olive rooting." Acta Horticulturae , no. 1199: 333-338.

Research article
Published: 07 March 2018 in Genetic Resources and Crop Evolution
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Nine genic SSR loci were used to evaluate the genetic diversity and identify accessions in wild Italian Humulus lupulus L., in comparison with widely cultivated European and U.S. commercial cultivars. A collection of 80 wild hop samples from Italy and 43 hop cultivars from Europe and U.S., were characterized. Allelic frequency analysis revealed 65 distinct Italian genotypes and differentiated all the commercial cultivars; moreover, specific alleles were observed for wild and cultivated hops. The number of alleles identified in the wild population were 104 and 123 within all the accessions. The maximum polymorphic information content was evidenced for locus HlGA23 in the Italian wild population and in the whole set of accessions (0.905 and 0.902 respectively). The dendrogram constructed from Euclidean distance with the UPGMA method showed two main clusters, one including commercial American and European accessions and one mostly composed by wild Italian accessions. Model-based clustering (Bayesian method) placed the accessions into five germplasm groups, one of which was characterized by Italian genotypes only. The study showed for the first time the great biodiversity present in Italy, and the remarkable differences with European and American hops. It was also found that within the population of north-central Italy a large genetic variability is present, suited to be studied and exploited; this genetic wealth could be used in future breeding programs in order to develop new hop varieties carrying characteristics useful for brewers.

ACS Style

Margherita Rodolfi; Annalisa Silvanini; Benedetta Chiancone; Matteo Marieschi; Andrea Fabbri; Renato Bruni; Tommaso Ganino. Identification and genetic structure of wild Italian Humulus lupulus L. and comparison with European and American hop cultivars using nuclear microsatellite markers. Genetic Resources and Crop Evolution 2018, 65, 1405 -1422.

AMA Style

Margherita Rodolfi, Annalisa Silvanini, Benedetta Chiancone, Matteo Marieschi, Andrea Fabbri, Renato Bruni, Tommaso Ganino. Identification and genetic structure of wild Italian Humulus lupulus L. and comparison with European and American hop cultivars using nuclear microsatellite markers. Genetic Resources and Crop Evolution. 2018; 65 (5):1405-1422.

Chicago/Turabian Style

Margherita Rodolfi; Annalisa Silvanini; Benedetta Chiancone; Matteo Marieschi; Andrea Fabbri; Renato Bruni; Tommaso Ganino. 2018. "Identification and genetic structure of wild Italian Humulus lupulus L. and comparison with European and American hop cultivars using nuclear microsatellite markers." Genetic Resources and Crop Evolution 65, no. 5: 1405-1422.

Research article
Published: 27 February 2018 in Genetic Resources and Crop Evolution
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Common fig (Ficus carica L.) is one of the most ancient domesticated species, originated, supposedly in Arabia, from where it diffused to the Middle East and Asia, and to the Mediterranean basin, where it greatly diffused. More than 600 fig varieties have been described, but it is conceivable that this number is underestimated. Along all the Italian territory, there is a rich germplasm of fig composed of a large number of varieties (approximately 300) of very not well defined origin. Effectively, during several centuries of cultivation and propagation by seed, a large number of genotypes appeared and were selected, leading to the generation of an uncountable number of genotypes, different in numerous traits, particularly in those related to leaves and fruits features. Unfortunately, the extensive existing fig genetic patrimony is facing genetic erosion; for this reason, it is extremely important to study and valorised it, in order to preserve the remaining biodiversity. The purpose of this study was to genetically characterize, with nSSR markers, 79 fig accessions, collected in several areas in Italy. The set of chosen markers resulted highly polymorphic, and allowed the characterization of all the studied accessions. Data were analysed by cluster analysis, and the results demonstrated a great genetic variability within the population. The nSSR used, moreover, allowed us to identify all accessions and to recognised possible homonyms and synonyms, and cases of intravarietal clones.

ACS Style

Margherita Rodolfi; Tommaso Ganino; Benedetta Chiancone; Raffaella Petruccelli. Identification and characterization of Italian common figs (Ficus carica) using nuclear microsatellite markers. Genetic Resources and Crop Evolution 2018, 65, 1337 -1348.

AMA Style

Margherita Rodolfi, Tommaso Ganino, Benedetta Chiancone, Raffaella Petruccelli. Identification and characterization of Italian common figs (Ficus carica) using nuclear microsatellite markers. Genetic Resources and Crop Evolution. 2018; 65 (5):1337-1348.

Chicago/Turabian Style

Margherita Rodolfi; Tommaso Ganino; Benedetta Chiancone; Raffaella Petruccelli. 2018. "Identification and characterization of Italian common figs (Ficus carica) using nuclear microsatellite markers." Genetic Resources and Crop Evolution 65, no. 5: 1337-1348.

Articles
Published: 16 January 2018 in Plant Biosystems - An International Journal Dealing with all Aspects of Plant Biology
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Several ancient olive plants with different genetic, agronomic and morphological characteristics are widespread in the Emilia-Romagna region. In this study, details of 206 trees located in four provinces were collected and their phytometric traits were recorded. Easily recognizable varieties were identified, while plants of uncertain genetic identity were submitted for molecular analysis with SSR markers and compared with cultivars widespread in central Italy and Emilia-Romagna. The genetic analyses showed that most of the ancient olive trees belonged to 10 cultivars that are already characterized, with different cases of intra-varietal clones. The remaining accessions belonged to 19 different genotypes of unknown origin. The highest percentage of policormic trees was found in the Bologna and Rimini provinces. A high percentage of plants located under unfavourable aspects (west to east) was found only in the Rimini territory, which presents peculiar and milder climatic conditions compared to the other provinces. Slope appeared not to be a limiting factor for tree survival. The information obtained could help the rational reintroduction of olive growing in suitable areas of Emilia-Romagna, with the subsequent economic advantages, erosion preservation and germplasm enrichment.

ACS Style

Annalisa Rotondi; Tommaso Ganino; Deborah Beghè; N. Di Virgilio; L. Morrone; A. Fabbri; L. Neri. Genetic and landscape characterization of ancient autochthonous olive trees in northern Italy. Plant Biosystems - An International Journal Dealing with all Aspects of Plant Biology 2018, 152, 1067 -1074.

AMA Style

Annalisa Rotondi, Tommaso Ganino, Deborah Beghè, N. Di Virgilio, L. Morrone, A. Fabbri, L. Neri. Genetic and landscape characterization of ancient autochthonous olive trees in northern Italy. Plant Biosystems - An International Journal Dealing with all Aspects of Plant Biology. 2018; 152 (5):1067-1074.

Chicago/Turabian Style

Annalisa Rotondi; Tommaso Ganino; Deborah Beghè; N. Di Virgilio; L. Morrone; A. Fabbri; L. Neri. 2018. "Genetic and landscape characterization of ancient autochthonous olive trees in northern Italy." Plant Biosystems - An International Journal Dealing with all Aspects of Plant Biology 152, no. 5: 1067-1074.

Journal article
Published: 01 May 2016 in Journal of Food Science and Technology
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The effect of boiling, steaming and microwaving on microstructure, texture and colour of raw and industrially frozen carrots was investigated. The raw carrots, after cooking, showed dehydrated and separated cells with swollen walls. The carrots subjected to blanching, freezing and followed by frozen storage exhibited marked tissue damages indicating deep oriented fissures. Cooking caused cellular dehydration and separation in the tissue, with the same intensity between raw and frozen carrots and independently from the cooking treatment applied. Among different cooking methods, microwaving showed better retention of the initial texture and colour quality for both raw and frozen carrots. On the other hand, the steamed carrots revealed the highest degree of softening and colour differences from the control for both raw and frozen carrots, despite the worst tissue conditions were observed for the boiled carrots.

ACS Style

Maria Paciulli; Tommaso Ganino; Eleonora Carini; Nicoletta Pellegrini; Alessandro Pugliese; Emma Chiavaro. Effect of different cooking methods on structure and quality of industrially frozen carrots. Journal of Food Science and Technology 2016, 53, 2443 -2451.

AMA Style

Maria Paciulli, Tommaso Ganino, Eleonora Carini, Nicoletta Pellegrini, Alessandro Pugliese, Emma Chiavaro. Effect of different cooking methods on structure and quality of industrially frozen carrots. Journal of Food Science and Technology. 2016; 53 (5):2443-2451.

Chicago/Turabian Style

Maria Paciulli; Tommaso Ganino; Eleonora Carini; Nicoletta Pellegrini; Alessandro Pugliese; Emma Chiavaro. 2016. "Effect of different cooking methods on structure and quality of industrially frozen carrots." Journal of Food Science and Technology 53, no. 5: 2443-2451.

Journal article
Published: 01 May 2016 in Industrial Crops and Products
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Breeding programs are increasingly interested in the introduction of traits from wild hops and in the detection of the cultivars most suitable under different climatic conditions. Eleven Humulus lupulus ecotypes were selected from distinct populations in Northern Italy, grown in a collection field and evaluated for their yield and cone aromatic profiles after a three-year acclimatization. At the same time, the performance of 10 H. lupulus cultivars (Bramling Cross, Cascade, Challenger, Fuggle, Magnum, Marynka, Nugget, Target, Tettnanger, Willamette) grown under the same conditions was investigated by comparing them to commercially available material. Estimated gross yield for ecotypes ranged between 636 and 2491 kg/ha, largely exceeding hop production for commercial cultivars (277–1442 kg/ha), while essential oil accumulation was inverted. Essential oils obtained from mature cones were characterized by GC–MS. In the volatile fraction of most ecotypes, selinene isomers were extremely abundant and myrcene was low, while α–humulene/β–caryophyllene ratio was comprised between 0.15 (Pasqui 1) and 1.68 (Tavernelle and Roggino 2). The phytochemical variability among the genetic pool screened suggests its potential use for breeding and improvement of cultivated varieties, in particular for plant material aimed to be used in the dry hopping stage of brewing. Northern Italy seem to be particularly suitable for the cultivation of finishing, aromatic hops like Bramling Cross, Magnum, Marynka and Tettnanger.

ACS Style

Andrea Mongelli; Margherita Rodolfi; Tommaso Ganino; Matteo Marieschi; Augusta Caligiani; Chiara Dall’Asta; Renato Bruni. Are Humulus lupulus L. ecotypes and cultivars suitable for the cultivation of aromatic hop in Italy? A phytochemical approach. Industrial Crops and Products 2016, 83, 693 -700.

AMA Style

Andrea Mongelli, Margherita Rodolfi, Tommaso Ganino, Matteo Marieschi, Augusta Caligiani, Chiara Dall’Asta, Renato Bruni. Are Humulus lupulus L. ecotypes and cultivars suitable for the cultivation of aromatic hop in Italy? A phytochemical approach. Industrial Crops and Products. 2016; 83 ():693-700.

Chicago/Turabian Style

Andrea Mongelli; Margherita Rodolfi; Tommaso Ganino; Matteo Marieschi; Augusta Caligiani; Chiara Dall’Asta; Renato Bruni. 2016. "Are Humulus lupulus L. ecotypes and cultivars suitable for the cultivation of aromatic hop in Italy? A phytochemical approach." Industrial Crops and Products 83, no. : 693-700.

Journal article
Published: 01 January 2016 in Food Structure
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ACS Style

Maria Zaupa; Tommaso Ganino; Lucia Dramis; Nicoletta Pellegrini. Anatomical study of the effect of cooking on differently pigmented rice varieties. Food Structure 2016, 7, 6 -12.

AMA Style

Maria Zaupa, Tommaso Ganino, Lucia Dramis, Nicoletta Pellegrini. Anatomical study of the effect of cooking on differently pigmented rice varieties. Food Structure. 2016; 7 ():6-12.

Chicago/Turabian Style

Maria Zaupa; Tommaso Ganino; Lucia Dramis; Nicoletta Pellegrini. 2016. "Anatomical study of the effect of cooking on differently pigmented rice varieties." Food Structure 7, no. : 6-12.