Publications by authors named "P P Becchi"
Polyethylene nanoplastics (NPs) are widely diffused in terrestrial environments, including soil ecosystems, but the stress mechanisms in plants are not well understood. This study aimed to investigate the effects of two increasing concentrations of NPs (20 and 200 mg kg of soil) in lettuce. To this aim, high-throughput hyperspectral imaging was combined with metabolomics, covering both primary (using NMR) and secondary metabolism (using LC-HRMS), along with lipidomics profiling (using ion-mobility-LC-HRMS) and plant performance.
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- - This study explored how different ratios of chymosin and pepsin in rennet affect the sensory profile of Grana Padano PDO cheese over a ripening period of 10 to 20 months.
- - Results indicated that a rennet composition of 83% chymosin and 17% pepsin led to a more complex sensory profile after 12 months of aging, highlighting the significance of enzyme selection in cheesemaking.
- - Analysis revealed that ripening time was a crucial factor affecting cheese characteristics, with specific compounds like 3-methylbutanoic acid and homoethone increasing in cheeses made with higher pepsin percentages, influencing the sensory experience.
Two untargeted metabolomics approaches (LC-HRMS and H NMR) were combined to classify Amarone wines based on grape withering time and yeast strain. The study employed a multi-omics data integration approach, combining unsupervised data exploration (MCIA) and supervised statistical analysis (sPLS-DA). The results revealed that the multi-omics pseudo-eigenvalue space highlighted a limited correlation between the datasets (RV-score = 16.
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- - The study investigates how factors like ripening, altimetric zone, and rind inclusion affect the chemical makeup of Parmigiano Reggiano cheese, employing an untargeted metabolomics approach combined with machine learning.
- - Ripening was found to be a crucial determinant in the characteristics of Parmigiano Reggiano, with specific amino acids and lipid derivatives identified as key compounds.
- - A random forest classifier showed strong predictive abilities for rind inclusion levels in grated cheeses and the impact of dairy production altitude, providing insights into quality and authenticity markers in cheese.
Background: Nuclear magnetic resonance (NMR) spectroscopy is one of the well-established tools for food metabolomic analysis, as it proved to be very effective in authenticity and quality control of dairy products, as well as to follow product evolution during processing and storage. The analytical assessment of the EU mountain denomination label, specifically for Parmigiano Reggiano "Prodotto di Montagna - Progetto Territorio" (Mountain-CQ) cheese, has received limited attention. Although it was established in 2012 the EU mountain denomination label has not been much studied from an analytical point of view.
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