Publications by authors named "A Lanfranchi"

Article Synopsis
  • Wine lees, a waste product from winemaking, have untapped potential for producing valuable compounds like carboxylic acids, particularly acetate, due to their high ethanol and low carbohydrate levels.
  • In a study, both white and red wine lees were tested for anaerobic acetate production under specific conditions, revealing that white wine lees had similar fermentation success with endogenous microbes as with added inoculum, while red wine lees performed poorly without external help.
  • The research showed that acetate consistently made up a large portion of the end products (58-72%), and when red wine lees were co-fermented with activated sludge, additional fatty acids like caproate and heptanoate were produced, indicating strong potential for integrating this process into bi
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The increasing prevalence and detrimental effects of volatile organic compounds are driving the need for selective on-site sensors that do not require complex sampling or instrumentation. Broadband selective sensors exhibiting selectivity based on their distinct response mechanism is becoming of increasing technological relevance in both industrial and urban settings. In this context, we propose a label-free sensor based on a polymeric planar microcavity embedded with a fluorescent organic dye, designed to detect various pollutants in the vapor phase.

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Mechanochromic materials exhibit color changes upon external mechanical stimuli, finding wide-ranging applications in colorimetric sensing, display technology, and anticounterfeiting measures. Many of these materials rely on fluorescence properties and therefore necessitate external optical or electrical excitation. However, for broader applicability, the detection of color changes by the naked eye only or without complicated detection instrumentation is highly desirable.

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The Argentine shortfin squid is one of the most important commercial species for the Argentine fisheries. The understanding of its stock structure is therefore necessary to ensure fishery sustainability and, given the relevance of squids in the regional food web, for biodiversity conservation. An overlap between parasitology and fisheries lies in the use of parasites as biological tags to identify the stock composition of exploited resources, however, the efficiency of this methodology has been questioned for stock assessment in cephalopods.

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In this study, wine lees and waste activated sludge (WAS) were co-fermented for the first time in a 4:1 ratio (COD basis) at 20, 40, 70 and 100 gCOD/L, in batch at 37 °C and pH 7.0. The substrates were successfully converted to caproate (C6) and heptanoate (C7) with a high selectivity (40.

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