Publications by authors named "Luigi Di Cesare"
Background: A validated endoscopic classification of diverticular disease (DD) of the colon is lacking at present. Our aim was to develop a simple endoscopic score of DD: the Diverticular Inflammation and Complication Assessment (DICA) score.
Methods: The DICA score for DD resulted in the sum of the scores for the extension of diverticulosis, the number of diverticula per region, the presence and type of inflammation, and the presence and type of complications: DICA 1 (≤ 3), DICA 2 (4-7) and DICA 3 (>7).
Variations in the phytochemical contents and antioxidant capacity of organically and conventionally grown Italian cauliflower (Brassica oleracea L. subsp. botrytis): results from a three-year field study.
J Agric Food Chem
October 2013
Article Synopsis
- A three-year study (2009-2011) evaluated the phytochemicals and antioxidant capacities of two green cauliflower varieties, HF1 Emeraude and Velox, grown organically versus conventionally.
- While conventional farming boosted yield, organic farming led to higher soluble solids and the organic plants showed better resilience to drought in the third year.
- Velox consistently outperformed Emeraude in phytochemical content and antioxidant capacity under organic conditions, indicating that organic farming can be beneficial for specific cauliflower genotypes.
Background: In recent years there has been growing interest in the influence of sustainable cultivation systems on the biochemical quality of vegetables. In this study, two genotypes of tomato, Giulianova and Perbruzzo, were grown in both organic (Or) and conventional (Conv) systems for three years and harvested at commercial ripening in each year. The Conv system was established according to traditional techniques and the Or system according to current EU regulations.
View Article and Find Full Text PDFBasil (Ocimum basilicum L.) leaves were dried using a microwave oven at atmospheric pressure or two traditional methods: air-drying at 50 degrees C and freeze-drying. The microwave-drying was carried out at different powers and times on raw basil leaves, while for air and freeze-drying techniques, both raw and blanched leaves were used.
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