9 results match your criteria: "Food and Environment- University of Pisa[Affiliation]"
Insects
February 2023
Department of Agriculture, Food and Environment University of Pisa, 80 Via del Borghetto, 56124 Pisa, Italy.
The fig weevil Kȏno, 1933 (Coleoptera: ) is an invasive fig tree pest recently introduced in southern Europe. Reported for the first time in France in 1997 as , and then in Italy in 2005 as sp. cf.
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February 2023
Department of Agriculture, Food and Environment University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy.
Plant Cell Rep
August 2021
Department of Agriculture, Food and Environment - University of Pisa, 56124, Pisa, Italy.
Recent updates in JA biosynthesis, signaling pathways and the crosstalk between JA and others phytohormones in relation with plant responses to different stresses. In plants, the roles of phytohormone jasmonic acid (JA), amino acid conjugate (e.g.
View Article and Find Full Text PDFJ Agric Food Chem
February 2021
Department of Agriculture, Food and Environment. University of Pisa, I-56124 Pisa, Italy.
The occurrence of anthocyanin (ACN) and metal (Me) complexes has been widely supported by many research works while the possibility that ACNs bind to metalloids (Mds) is yet to be proven. Here, metalloids (HBO for B; GeO for Ge) were added to cyanidin-based solutions at pH 5, 6, and 7 and ACN-Md stoichiometric ratios of 1:1, 1:10, 1:100, and 1:500, and UV-vis transmittance spectroscopy as well as density functional theory (DFT) calculations were performed to test this hypothesis. Ge and B addition caused bathochromic and hyperchromic shifts on ACN UV-vis spectra, particularly pronounced at pH 5 and a 1:500 (ACN:Md) ratio.
View Article and Find Full Text PDFInsects
February 2020
Department of Agriculture, Food and Environment- University of Pisa, via del Borghetto 80, 56126 Pisa, Italy.
Blowflies are known vectors of many foodborne pathogens and unintentional human ingestion of maggots by meat consumption may lead to intestinal myiasis. In fact, the control of insect pests is an important aspect of industrial and home-made food processing and blowflies (Diptera: Calliphoridae), which are among the most important pests involved in the damage of meat products. Most spices, largely used in food preparations and industry, contain essential oils that are toxic and repellent against insects and exert antimicrobial activity.
View Article and Find Full Text PDFSci Rep
April 2019
Department of Agriculture, Food and Environment - University of Pisa, Pisa, Italy.
A correction to this article has been published and is linked from the HTML and PDF versions of this paper. The error has not been fixed in the paper.
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December 2018
Department of Agriculture, Food and Environment - University of Pisa, Pisa, Italy.
Repellents are a main tool to prevent the outbreak of mosquito-borne diseases that represents a threat for millions of people worldwide. Plant-based products are very promising, low-toxic and eco-friendly alternative to synthetic repellents. Here, we performed an olfactory screening of the essential oils (EOs) of Artemisia verlotiorum Lamotte (Asteraceae), Lavandula dentata L.
View Article and Find Full Text PDFis a necrotrophic mycoparasitic fungus, used for biological control of plant pathogenic fungi. A better understanding of the underlying mechanisms resulting in successful biocontrol is important for knowledge-based improvements of the application and use of biocontrol in agricultural production systems. Transcriptomic analyses revealed that responded with both common and specific gene expression during interactions with the fungal prey species and .
View Article and Find Full Text PDFFood Chem
May 2015
Department of Agriculture, Food and Environment - University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy.
Since organic food is widely assumed to have a better nutritional quality than conventional food, our aim was to study the effects of organic vs conventional cropping systems on yield and the phenolic composition of winter wheat cv. 'Bologna'. Although organic wheat yielded less than conventional wheat, mainly due to the nitrogen shortage, and its bread-making quality was lower, the cultivation system did not affect the total amounts of phenolics and phenolic acids.
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