Publications by authors named "G Flamini"
Spices and aromatic herbs are important components of everyday nutrition in several countries and cultures, thanks to their capability to enhance the flavor of many dishes and convey significant emotional contributions by themselves. Indeed, spices as well as aromatic herbs are to be considered not only for their important values of antimicrobial agents or flavor enhancers everybody knows, but also, thanks to their olfactory and gustatory spectrum, as drivers to stimulate the consumers' memories and, in a stronger way, emotions. Considering these unique characteristics, spices and aromatic herbs have caught the attention of consumer scientists and experts in sensory analysis for their evaluation using semi-quantitative approaches, with interesting evidence.
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- Microorganisms, especially mycorrhizal fungi, are essential in mitigating the negative impacts of intensive agriculture in vineyards, enhancing soil health, vine vitality, and fermentation processes in wine production.
- The wine industry is transitioning towards organic practices to produce healthier wines, which emphasizes the need for innovative strategies that benefit consumer health and wine quality.
- This study evaluates how treatment with mycorrhizal fungi affects the metabolism of "Sangiovese" grapevines, specifically analyzing chemical parameters and volatile emissions in grapes and must, marking the first exploration of this relationship.
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- Essential oils (EOs) from nine Algerian plant species were hydrodistilled, analyzed, and tested for their antioxidant and antiproliferative properties.
- EOs varied in composition; some had high terpene hydrocarbons while others were rich in oxygenated compounds, with sesquiterpenes being predominant in one EO and oxygenated monoterpenes in another.
- Two EOs demonstrated the strongest antioxidant activity, with IC50 values as low as 0.0002 mg/mL, and one EO exhibited antiproliferative effects against breast and lung cancer cell lines.
Terpenes, volatile compounds known for their aromatic and therapeutic properties, play a pivotal role in shaping the overall chemical profile of Cannabis sativa L. Their biosynthesis in planta occurs in trichomes and involves the 2-C-methyl-D-erythritol 4-phosphate (MEP) and the mevalonic acid (MVA) pathways, responsible for producing the substrates utilized by a family of enzymes, the terpene synthases (TPS), for terpene production. In this work, a comprehensive approach combining chemical analyses of the volatile compounds characterizing the aroma of the inflorescences three C.
View Article and Find Full Text PDFThe biological activities of plant products are extremely correlated to the constituents present in each derivate. The present research aims to obtain by gas chromatography, the chemical profile of Prunus armeniaca L. kernel volatile fractions.
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