يعرض 1 - 19 نتائج من 19 نتيجة بحث عن '"Barbagallo, R. N."', وقت الاستعلام: 0.46s تنقيح النتائج
  1. 1
    Academic Journal
    Side effects of two citrus essential oil formulations on a generalist insect predator, plant and soil enzymatic activities

    المؤلفون: Campolo, O., Puglisi, I., Barbagallo, R. N., Cherif, Asma, Ricupero, M., Biondi, A., Palmeri, V., Baglieri, A., Zappalà, L.

    المصدر: Chemosphere, 257 (2020)

    مصطلحات موضوعية: Botanicals, Enzymatic activity, Integrated pest management, Nanoinsecticides, Nesidiocoris tenuis, Selectivity, Alkalinity, Antioxidants, Cell proliferation, Chemical contamination, Citrus fruits, Crops, Emulsification, Enzymes, Food supply, Insecticides, Pest control, Plants (botany), Soils, Acid phosphomonoesterase, Anti-oxidant activities, Ascorbate peroxidase, Dehydrogenase activity, Essential oil formulations, Generalist predators, Soil enzymatic activities, Super oxide dismutase, Essential oils, Article, Citrus

    Relation: urn:issn:0045-6535; urn:issn:1879-1298; https://orbi.uliege.be/handle/2268/262185; info:hdl:2268/262185; info:pmid:32526470

    الاتاحة: https://orbi.uliege.be/handle/2268/262185
    https://doi.org/10.1016/j.chemosphere.2020.127252

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  2. 2
    Conference
    Chemical characterization, in vitro antioxidant actuvuty and in vivo photoprotective effect of an extract of must from Jaquez grapes

    المؤلفون: TOMAINO, Antonio, CIMINO, Francesco, SPAGNA G., BARBAGALLO R. N., VENTURA D., BONINA F., SAIJA, Antonina

    المساهمون: Tomaino, Antonio, Spagna, G., Barbagallo, R. N., Cimino, Francesco, Ventura, D., Bonina, F., Saija, Antonina

    Relation: Food and nutrition for better health, European conference; http://hdl.handle.net/11570/1583492

    الاتاحة: http://hdl.handle.net/11570/1583492

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  3. 3
    Academic Journal
    Recovery of anthocyanins from eggplant peel

    المؤلفون: TODARO A, RAPISARDA P, CATALANO A. E, BARBAGALLO R. N, SPAGNA G., CIMINO, Francesco

    المساهمون: TODARO A, CIMINO F., RAPISARDA P, CATALANO A.E, BARBAGALLO R.N, SPAGNA G

    مصطلحات موضوعية: Anthocyanin, Eggplant peel, Extraction, Organic acids

    Relation: info:eu-repo/semantics/altIdentifier/wos/WOS:000263662400009; volume:114; firstpage:434; lastpage:439; numberofpages:6; journal:FOOD CHEMISTRY; http://hdl.handle.net/11570/1874647; info:eu-repo/semantics/altIdentifier/scopus/2-s2.0-58749097221

    الاتاحة: http://hdl.handle.net/11570/1874647

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  4. 4
    Academic Journal
    Produzione di urea nei lieviti da vino.

    المؤلفون: TORRICELLI L., BARBAGALLO R. N., M. G. FOTI, GIUDICI, Paolo

    المساهمون: Torricelli, L., Barbagallo, R. N., M. G., Foti, Giudici, Paolo

    مصطلحات موضوعية: yeast, urea, wine

    وصف الملف: STAMPA

    Relation: volume:XXIV; firstpage:484; lastpage:488; journal:INDUSTRIE DELLE BEVANDE; http://hdl.handle.net/11380/452727

    الاتاحة: http://hdl.handle.net/11380/452727

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  5. 5
    Produzione di urea nei lieviti da vino

    المؤلفون: Torricelli, L., Barbagallo, R. N., Foti, M. G., Giudici, Paolo

    مصطلحات موضوعية: urea, yeast, wine

    URL الوصول: https://explore.openaire.eu/search/publication?articleId=od______3674::3eccfa420fabd1f5656dcd566755465a
    https://hdl.handle.net/11380/452727

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  6. 6
    Origine ed evoluzione degli acidi organici durante l'invecchiamento dell'aceto Balsamico Tradizionale

    المؤلفون: Giudici, Paolo, Altieri, A., Masini, G., Barbagallo, R. N.

    مصطلحات موضوعية: vinegar, acids

    URL الوصول: https://explore.openaire.eu/search/publication?articleId=od______3674::60a95e51d6a2e818c0190c1408a81ad6
    https://hdl.handle.net/11380/452728

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  7. 7
    Academic Journal
    POLYPHENOL OXIDASE CHANGE IN READY-TO-USE MARINATES ANCHOVIES AND SARDINES.

    المؤلفون: BARBAGALLO, R. N.1 rbarbaga@unict.it, ALBERIO, G. R. A.1, SPAGNA, G.1

    المصدر: Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti. 2012, Vol. 24 Issue 4, p76-79. 4p.

    مصطلحات موضوعية: *POLYPHENOL oxidase, *SARDINES, *ANCHOVIES, *FOOD consumption, *FOOD storage, *SUNFLOWER seed oil


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  8. 8
    Academic Journal
    PRESERVATION OF PARAPENAEUS LONGIROSTRIS FROM POLYPHENOL OXIDASE ACTIVITY ASSAYED IN VITRO WITH SOME MELANOSIS INHIBITORS.

    المؤلفون: BARBAGALLO, R. N.1 rbarbaga@unict.it, ALBERIO, G. R. A.1, SPAGNA, G.1

    المصدر: Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti. 2012, Vol. 24 Issue 4, p72-75. 4p.

    مصطلحات موضوعية: *FOOD preservation, *FOOD industry, *MELANOSIS, *POLYPHENOL oxidase, *FOOD allergy, *SHRIMPS, *COOKING


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  9. 9
    Academic Journal
    ENZYMATIC BROWNING AND SOFTENING IN VEGETABLE CROPS: STUDIES AND EXPERIENCES.

    Alternate Title: IMBRUNIMENTO ENZIMATICO E PERDITA DI CONSISTENZA DEGLI ORTAGGI: STUDI ED ESPERIENZE.

    المؤلفون: BARBAGALLO, R. N. rbarbaga@unict.it, CHISARI, M., SPAGNA, G. gspagna@unict.it

    المصدر: Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti. 2009, Vol. 21 Issue 1, p3-16. 14p. 3 Diagrams.

    مصطلحات موضوعية: *ENZYMES, *FOOD industry, *BIOTECHNOLOGY, *CHEMICAL reactions

    مصطلحات جغرافية: CATANIA (Italy), ITALY


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  10. 10
    Academic Journal
    A METHOD FOR ANTHOCYANIN EXTRACTION FROM FRESH GRAPE SKIN.

    المؤلفون: Spagna, G.1 spggnn@iol.it, Barbagallo, R. N.1 guiding@tiscalinet.it, Todaro, A.1, Durante, M. J.1,2, Pifferi, P. G.1,3

    المصدر: Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti. 2003, Vol. 15 Issue 3, p337-346. 10p. 4 Graphs.

    مصطلحات موضوعية: *ANTHOCYANINS, *GRAPES, *EXTRACTION (Chemistry), *CITRIC acid, *TARTARIC acid, *SULFUR dioxide, *ALCOHOL


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  11. 11
    Periodical
    A mixture of purified glycosidases from Aspergillus niger for oenological application immobilised by inclusion in chitosan gels

    المؤلفون: Spagna, G., Barbagallo, R. N., Greco, E., Manenti, I., Pifferi, P. G.

    المصدر: Enzyme and Microbial Technology; 2002, Vol. 30 Issue: 1 p80-89, 10p


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  12. 12
    Periodical
    A novel chitosan derivative to immobilize a-L-rhamnopyranosidase from Aspergillus niger for application in beverage technologies

    المؤلفون: Spagna, G., Barbagallo, R. N., Casarini, D., Pifferi, P. G.

    المصدر: Enzyme and Microbial Technology; 2001, Vol. 28 Issue: 4-5 p427-438, 12p


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  13. 13
    Periodical
    Stabilization of a b-glucosidase from Aspergillus niger by binding to an amine agarose gel

    المؤلفون: Spagna, G., Barbagallo, R. N., Pifferi, P. G., Blanco, R. M., Guisan, J. M.

    المصدر: Journal of Molecular Catalysis B: Enzymatic; 2000, Vol. 11 Issue: 2 p63-69, 7p


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  14. 14
    Periodical
    A simple method for purifying glycosidases: a-l-rhamnopyranosidase from Aspergillus niger to increase the aroma of Moscato wine

    المؤلفون: Spagna, G., Barbagallo, R. N., Martino, A., Pifferi, P. G.

    المصدر: Enzyme and Microbial Technology; 2000, Vol. 27 Issue: 7 p522-530, 9p


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  15. 15
    A method for anthocyanin extraction from fresh grape skin

    المؤلفون: Spagna, G., Barbagallo, R. N., Aldo Todaro, Durante, M. J., Pifferi, P. G.

    المساهمون: SPAGNA, G, BARBAGALLO, RN, TODARO, A, DURANTE, MJ, PIFFERI, PG

    المصدر: Scopus-Elsevier

    مصطلحات موضوعية: tartaric and citric acids, storage temperatures, atmosheric conditions, CITRIC ACID, TARTARIC ACID, STORAGE TEMPERATURES

    URL الوصول: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::621bc19ce8c47c42e0fc5e7d018770a3
    http://www.scopus.com/inward/record.url?eid=2-s2.0-0347531932&partnerID=MN8TOARS

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  16. 16
    Effects of drying process on polyphenol oxidase activity and antioxidant pattern changes of Sicilian cherry tomato | Effetti dell'essiccamento sull'attività polifenolossidasica e pattern antiossidante di pomodoro ciliegino

    المؤلفون: Spagna, G., Aldo Todaro, Peluso, O., Catalano, A. E., Barbagallo, R. N.

    المصدر: Scopus-Elsevier

    URL الوصول: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::668c467c7d090edfbc89ea663e575401
    http://www.scopus.com/inward/record.url?eid=2-s2.0-77953967763&partnerID=MN8TOARS

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  17. 17
    Academic Journal
    Quality traits of ready-to-use globe artichoke slices as affected by genotype, harvest time and storage time. Part I: Biochemical and physical aspects

    المؤلفون: PANDINO G., BARBAGALLO R.N., LOMBARDO S., RESTUCCIA C., MURATORE G., LICCIARDELLO F., MAZZAGLIA A., RICCERI J., PESCE G.R., MAUROMICALE G.

    المساهمون: Pandino, G., Barbagallo, R. N., Lombardo, S., Restuccia, C., Muratore, G., Licciardello, F., Mazzaglia, A., Ricceri, J., Pesce, G. R., Mauromicale, G.

    مصطلحات موضوعية: Globe artichoke slice, Phytochemical, Polyphenol oxidase

    Relation: info:eu-repo/semantics/altIdentifier/wos/WOS:000390726400023; volume:76; issue:1; firstpage:181; lastpage:189; numberofpages:9; journal:LEBENSMITTEL-WISSENSCHAFT + TECHNOLOGIE; http://hdl.handle.net/11380/1164052; info:eu-repo/semantics/altIdentifier/scopus/2-s2.0-84999837739

    الاتاحة: http://hdl.handle.net/11380/1164052
    https://doi.org/10.1016/j.lwt.2016.10.056

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  18. 18
    Academic Journal
    Quality traits of ready-to-use globe artichoke slices as affected by genotype, harvest time and storage time. Part II: Physiological, microbiological and sensory aspects

    المؤلفون: LICCIARDELLO F., PANDINO G., BARBAGALLO R.N., LOMBARDO S., RESTUCCIA C., MURATORE G., MAZZAGLIA A., STRANO M.G., MAUROMICALE G.

    المساهمون: Licciardello, F., Pandino, G., Barbagallo, R. N., Lombardo, S., Restuccia, C., Muratore, G., Mazzaglia, A., Strano, M. G., Mauromicale, G.

    مصطلحات موضوعية: Minimally processed globe artichoke, Physiological response, Sensory evaluation

    Relation: info:eu-repo/semantics/altIdentifier/wos/WOS:000395603100068; volume:79; issue:1; firstpage:554; lastpage:560; numberofpages:7; journal:LEBENSMITTEL-WISSENSCHAFT + TECHNOLOGIE; http://hdl.handle.net/11380/1164070; info:eu-repo/semantics/altIdentifier/scopus/2-s2.0-85006757994

    الاتاحة: http://hdl.handle.net/11380/1164070
    https://doi.org/10.1016/j.lwt.2016.11.003

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  19. 19
    Academic Journal
    Effect of nitrogen fertilisation on the overall quality of minimally processed globe artichoke heads

    المؤلفون: LOMBARDO S., RESTUCCIA C., MURATORE G., BARBAGALLO R.N., LICCIARDELLO F., PANDINO G., SCIFO' G.O., MAZZAGLIA A., RAGONESE F., MAUROMICALE G.

    المساهمون: Lombardo, S., Restuccia, C., Muratore, G., Barbagallo, R. N., Licciardello, F., Pandino, G., Scifo', G. O., Mazzaglia, A., Ragonese, F., Mauromicale, G.

    مصطلحات موضوعية: Minimal Processing, Nitrogen Fertiliser Rate, Nutritional Quality

    Relation: info:eu-repo/semantics/altIdentifier/pmid/27144811; info:eu-repo/semantics/altIdentifier/wos/WOS:000390708500035; volume:97; issue:2; firstpage:650; lastpage:658; numberofpages:9; journal:JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE; http://hdl.handle.net/11380/1164068; info:eu-repo/semantics/altIdentifier/scopus/2-s2.0-84973462544

    الاتاحة: http://hdl.handle.net/11380/1164068
    https://doi.org/10.1002/jsfa.7784

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