MALDI-TOF as a powerful tool for identifying and differentiating closely related microorganisms: the strange case of three reference strains of Paenibacillus polymyxa.

Accurate identification and typing of microbes are crucial steps in gaining an awareness of the biological heterogeneity and reliability of microbial material within any proprietary or public collection. Paenibacillus polymyxa is a bacterial species of great agricultural and industrial importance due to its plant growth-promoting activities and production of several relevant secondary metabolites. In recent years, matrix-assisted laser desorption ionisation time-of-flight mass spectrometry (MALDI-TOF MS) has been widely used as an alternative rapid tool for identifying, typing, and differentiating closely related strains.

Preliminary Assessment of Parmigiano Reggiano Authenticity by Handheld Raman Spectroscopy.

Raman spectroscopy, and handheld spectrometers in particular, are gaining increasing attention in food quality control as a fast, portable, non-destructive technique. Furthermore, this technology also allows for measuring the intact sample through the packaging and, with respect to near infrared spectroscopy, it is not affected by the water content of the samples. In this work, we evaluate the potential of the methodology to model, by multivariate data analysis, the authenticity of Parmigiano Reggiano cheese, which is one of the most well-known and appreciated hard cheeses worldwide, with protected denomination of origin (PDO).

Aesthetic compatibility assessment of consolidants for wall paintings by means of multivariate analysis of colorimetric data.

Background And Methods: Wall paintings and architectural surfaces in outdoor environments are exposed to several physical, chemical and biological agents, hence they are often treated with different products to prevent or slow down their deterioration. Among the factors that have to be taken into account in the selection of the most suitable treatment for decorated surfaces, the aesthetic compatibility with the substrate is of great importance in the cultural heritage field; minimizing colour variation after treatment application is a crucial issue in particular for painted surfaces. In the framework of the European Project Nanomatch the color variation induced on wall painting mock-ups by the two innovative consolidants (calcium alkoxides) developed was evaluated using colorimetry in comparison with two traditional products.

LC-HRMS for Characterizing Durum Wheat Pasta Production Variability and Consumer Overall Liking.

Semolina pasta represents one of the most important dishes in Italian cuisine worldwide. Italy is the leader in its production and, recently, the worldwide diffusion of its production has begun to grow tremendously. The perceived quality of a food product, such as pasta, is a key feature that allows a company to increase and maintain the competitive advantage of a specific brand.

RP-HPLC and chemometrics for wheat flour protein characterisation in an industrial bread-making process monitoring context.

In the baking industry, a difficult task is to keep the quality perceived by the consumer as constant as possible, given the inner variability of flour, e.g. due to different wheat mixtures, harvesting time, etc.

Near infrared spectroscopy and multivariate analysis to evaluate wheat flour doughs leavening and bread properties.

A mixture design of experiment approach was followed to explore formulation effects on the technological properties of wheat flours optimized for industrial bread-making purposes. Ten different flour mixtures were investigated by means of near infrared spectroscopy (NIRS) to obtain information on flour performance in a critical phase such as dough leavening. For each mixture, a laboratory-scale bread making experiment was carried out according to a standardized recipe and the leavening phase of each dough sample was monitored by means of NIRS at different times.