Pierfrancesco Deiana

Dr. Pierfrancesco Deiana

orcid

Research Focus & Metrics

Academic Career Length

9Years (2018-Present)

(Calculated once Scilit publication data is synced: current year − year of first publication + 1)

Representative Publications

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1 December 2019 in Food Chemistry
Verified
Journal Article
Closed access
PDPierfrancesco Deiana
Pierfrancesco Deiana
MSMario Santona
Mario Santona
SDSandro Dettori
Sandro Dettori
NCNicola Culeddu
Nicola Culeddu
ADAntonio Dore
Antonio Dore
MMMaria Giovanna Molinu
Maria Giovanna Molinu

10 January 2020 in Microorganisms
Verified
Journal Article
Open access
PDF file
FFFRANCESCO FANCELLO
FRANCESCO FANCELLO
CMChiara Multineddu
Chiara Multineddu
MSMario Santona
Mario Santona
PDPierfrancesco Deiana
Pierfrancesco Deiana
Giacomo ZaraGiacomo Zara
Giacomo Zara
Severino ZaraSeverino Zara
Severino Zara
Bacterial diversity of 15 extra virgin olive oils, obtained from different Italian varieties, including Frantoio, Coratina, Bosana, and Semidana, was analyzed in this study. All bacterial isolates were genotyped using RAPD and REP-PCR method and grouped by means of cluster analyses. Sequencing of 16S rDNA of 51 isolates, representative of 36 clusters, led to the identification of Bacillus spp., Brevibacillus spp., Micrococcus spp., Staphylococcus spp., Pantoea spp., Kocuria spp., Lysinbacillus spp., and Lactobacillus spp., most of which reported for first time in olive oils. Phenotypic characterization of the 51 isolates, some of which ascribed to potentially probiotic species, indicate that two of them have beta-glucosidase activity while 37% present lipolytic activity. Preliminary evaluation of probiotic potential indicates that 31% of the isolates show biofilm formation ability, 29% acidic pH resistance, and 25% bile salt resistance. Finally, 29% of the isolates were sensitive to antibiotics while the remaining 71%, that include bacterial species well-recognized for their ability to disseminate resistance genes in the environment, showed a variable pattern of antibiotic resistance. The results obtained underline that microbial diversity of extra virgin olive oils represents an unexpected sink of microbial diversity and poses safety issues on the possible biotechnological exploitation of this microbial biodiversity.

5 September 2023 in Plants
Verified
Journal Article
Open access
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Ali DidevaraslAli Didevarasl
Ali Didevarasl
JSJose Maria Costa Saura
Jose Maria Costa Saura
DSDonatella Spano
Donatella Spano
PDPierfrancesco Deiana
Pierfrancesco Deiana
RSRichard Snyder
Richard Snyder
ATANTONIO TRABUCCO
ANTONIO TRABUCCO
Modeling phenological phases in a Mediterranean environment often implies tangible challenges to reconstructing regional trends over heterogenous areas using limited and scattered observations. The present investigation aimed to project phenological phases (i.e., sprouting, blooming, and pit hardening) for early and mid–late olive cultivars in the Mediterranean, comparing two phenological modeling approaches. Phenoflex is a rather integrated but data-demanding model, while a combined model of chill and anti-chill days and growing degree days (CAC_GDD) offers a more parsimonious and general approach in terms of data requirements for parameterization. We gathered phenological observations from nine experimental sites in Italy and temperature timeseries from the European Centre for Medium-Range Weather Forecasts, Reanalysis v5. The best performances of the CAC_GDD (RMSE: 4 days) and PhenoFlex models (RMSE: 5–9.5 days) were identified for the blooming and sprouting phases of mid–late cultivars, respectively. The CAC_GDD model was better suited to our experimental conditions for projecting pit hardening and blooming dates (correlation: 0.80 and 0.70, normalized RMSE: 0.6 and 0.8, normalized standard deviation: 0.9 and 1.0). The optimization of the principal parameters confirmed that the mid–late cultivars were more adaptable to thermal variability. The spatial distribution illustrated the near synchrony of blooming dates between the early and mid–late cultivars compared to other phases.

18 May 2023 in European Journal of Agronomy
Verified
Journal Article
Open access
PDPierfrancesco Deiana
Pierfrancesco Deiana
AMAndrea Motroni
Andrea Motroni
MFMaria Rosaria Filigheddu
Maria Rosaria Filigheddu
SDSandro Dettori
Sandro Dettori
GNGiovanni Nieddu
Giovanni Nieddu
MSMario Santona
Mario Santona

1 March 2022 in Food Control
Verified
Journal Article
Closed access
FFFRANCESCO FANCELLO
FRANCESCO FANCELLO
CMChiara Multineddu
Chiara Multineddu
MSMario Santona
Mario Santona
MMMaria Giovanna Molinu
Maria Giovanna Molinu
Giacomo ZaraGiacomo Zara
Giacomo Zara
Severino ZaraSeverino Zara
Severino Zara

21 October 2018 in European Journal of Lipid Science and Technology
Verified
Journal Article
Closed access
PDF file
PDPierfrancesco Deiana
Pierfrancesco Deiana
MSMario Santona
Mario Santona
SDSandro Dettori
Sandro Dettori
MMMaria Giovanna Molinu
Maria Giovanna Molinu
ADAntonio Dore
Antonio Dore
MTMaria Z. Tsimidou
Maria Z. Tsimidou