Evaluating the environmental impacts of smart vineyards through the Life Cycle Assessment.

This study aimed to assess the environmental effectiveness of vineyards utilising on-site weather stations integrated with a decision support system (DSS), and to identify the critical hotspots in smart farms that have already obtained integrated or organic certification. For this purpose, Life Cycle Assessment (LCA) methodology was applied. The research comprised three smart farms employing on-site weather stations and a traditional farm without advanced technologies, which served as a benchmark.

Biogenic amines content in Fiore Sardo cheese in relation to free amino acids and physicochemical characteristics.

Fiore Sardo is a Protected Designation of Origin (PDO) cheese produced in Sardinia (Italy) from raw sheep's milk, presenting risk factors due to an accumulation of Biogenic Amines (BA). A total of 37 Fiore Sardo cheese samples produced in 19 dairy farms were collected from local retail stores to evaluate BA content and its relationship with free amino acids (FAA) and composition. The following were determined for each sample: pH, water activity, composition (moisture, dry matter, NaCl, protein and fat content).

Myrtle Seeds ( L.) as a Rich Source of the Bioactive Ellagitannins Oenothein B and Eugeniflorin D.

The increasing popularity of "Mirto" liqueur, produced from berries, has led to the planting of domesticated cultivars, expanding myrtle berry production. To promote the use of cultivated berries, the content in the nutraceutical compounds ellagitannins has been investigated both in spontaneous and cultivated fruits. Oenothein B and eugeniflorin D, characterized by H and C NMR, were isolated and quantified using ultrahigh-performance liquid chromatography-diode array detector-tandem mass spectrometry (UPLC-DAD-MS/MS).

Comparison of γ-Aminobutyric Acid and Biogenic Amine Content of Different types of Ewe's Milk Cheese Produced in Sardinia, Italy.

The bioactive compounds γ-aminobutyric acid (GABA) and biogenic amines (BA), together with protein-free amino acids, were measured by high-performance liquid chromatography in ewe's milk cheeses produced in Sardinia with different technological traits. The study included three types of cheese: PDO, and . Farmhouse Casu Marzu and Pecorino showed GABA content (maximum levels: 1001.