Search results for "Senso"
showing 10 items of 4750 documents
Estimating Gravimetric Moisture of Vegetation Using an Attenuation-Based Multi-Sensor Approach
2018
Estimating parameters for global climate models via combined active and passive microwave remote sensing data has been a subject of intensive research in recent years. A variety of retrieval algorithms has been proposed for the estimation of soil moisture, vegetation optical depth and other parameters. A novel attenuation-based retrieval approach is proposed here to globally estimate the gravimetric moisture of vegetation (m g ) and retrieve information about the amount of water [kg] per amount of wet vegetation [kg]. The parameter m g is particularly interesting for agro-ecosystems, to assess the status of growing vegetation. The key feature of the proposed approach is that it relies on mu…
Antropologia come "general Weltkenntniß" Kant e la concezione cosmica dell'umano
2018
Il progetto antropologico di un mondo-ambiente nel quale l'uomo, grazie allo sviluppo delle proprie capacità, trova la sua posizione e conquista un ruolo centrale, si inserisce, in Kant, all'interno in un disegno più ampio che pone l'uomo al cospetto di scopi la cui realizzazione va ben al di là di quel che egli può fare; va ben al di là dell'immagine pragmatica di un mondo pensato e progettato a misura d'uomo. Come risulta insufficiente, dunque, ogni antropologia fisiologica che rimanga limitata al punto di vista dell'uomo in quanto prodotto del gioco della natura, altrettanto insufficiente risulterebbe un'antropologia pragmatica che si legasse unicamente alla rappresentazione antropocentr…
Effect of addition of Opuntia ficus-indica mucilage on the biological leavening, physical, nutritional, antioxidant and sensory aspects of bread
2019
The addition of active compounds to enhance the functional properties of foods is a quite common practice. Recently, bread became one of the target foods to incorporate functional ingredients such as those deriving from Opuntia spp. So far, only Opuntia ficus-indica cladodes in powder has been tested. The addition of fresh O. ficus-indica mucilage (in substitution to water) did not influence the biological leavening of the doughs. The resulting breads showed a biological role of the cactus mucilage, because their antioxidant activity was higher than that of control wheat bread. The sensory analysis indicated a general appreciation of the breads enriched with O. ficus-indica mucilage by the …
When Choice Makes Sense: Menthol Influence on Mating, Oviposition and Fecundity in Drosophila melanogaster
2016
International audience; The environment to which insects have been exposed as larvae and adults can affect subsequent behaviors, such as mating, oviposition, food preference or fitness. Experience can change female preference for oviposition, particularly in phytophagous insects. In Drosophila melanogaster, females avoid laying eggs on menthol rich-food when given the choice. Exposure to menthol during larval development reduces this aversion. However, this observation was not reproduced in the following generation. Recently, we have shown that oviposition-site preference (OSP) differs between wild type D. melanogaster lines freely or forcibly exposed to menthol. After 12 generations, menth…
Quality Factors Influencing Consumer Demand for Small Fruit by Focus Group and Sensory Test
2017
ABSTRACTThe market of berries is a niche of high value in Italy. Small fruit’s healthy properties are well known in the international market, but little is known about the reason for a low commercialization rate of fresh small fruit in Italy. The objective of this study was to assess consumer preferences in Italy for selected berry species. Moreover, the study aims to identify the relevant attributes of berries that affect the demand for this produce according to consumers and to compare these attributes. We assessed relevant attributes affecting the demand for fresh berries for different consumers’ profiles and compared berries’ attributes rankings. The results reveal high concordance betw…
Deimatism: a neglected component of antipredator defence
2017
Deimatic or ‘startle’ displays cause a receiver to recoil reflexively in response to a sudden change in sensory input. Deimatism is sometimes implicitly treated as a form of aposematism (unprofitability associated with a signal). However, the fundamental difference is, in order to provide protection, deimatism does not require a predator to have any learned or innate aversion. Instead, deimatism can confer a survival advantage by exploiting existing neural mechanisms in a way that releases a reflexive response in the predator. We discuss the differences among deimatism, aposematism, and forms of mimicry, and their ecological and evolutionary implications. We highlight outstanding questions …
Structural and transcriptional evidence of mechanotransduction in the Drosophila suzukii ovipositor
2020
Drosophila suzukii is an invasive pest that prefers to lay eggs in ripening fruits, whereas most closely related Drosophila species exclusively use rotten fruit as oviposition site. This behaviour is allowed by an enlarged and serrated ovipositor that can pierce intact fruit skin, and by multiple contact sensory systems (mechanosensation and taste) that detect the optimal egg-laying substrates. Here, we tested the hypothesis that bristles present in the D. suzukii ovipositor tip contribute to these sensory modalities. Analysis of the bristle ultrastructure revealed that four different types of cuticular elements (conical pegs type 1 and 2, chaetic and trichoid sensilla) are present on the t…
Influence of salt of different origin on the microbiological characteristics, histamine generation and volatile profile of salted anchovies (Engrauli…
2018
Abstract The effect of six salts of different geographical areas on the quality of salted anchovies was evaluated. The crude salts were chemically characterized by determination of inorganic and volatile organic compounds (VOCs). Salted anchovies, corresponding to six experimental trials, were subjected to microbiological, chemical (including histamine content) and sensory analysis during the entire period of ripening (150 days). The salts were characterized by marked differences in terms of major cations and trace element amounts. Among the 27 VOCs detected, octadecane was the most abundant compound and the main differences of the salts were registered for alkanes and alcohols. During matu…
Characterization of taste compounds: chemical structures and sensory properties
2016
Characterization of taste compounds: chemical structures and sensory properties
Use of fortified pied de cuve as an innovative method to start spontaneous alcoholic fermentation for red winemaking
2015
Background and Aims Some wineries, in order to promote the growth of yeasts able to ferment grape musts, traditionally produce wines using the ‘pied de cuve’ method. The aim of the present work was to study the performance of fortified pied de cuve (FPdC) prepared by addition of wine. Method and Results Two FPdCs were prepared with the addition of wine at 1.5 and 3% (v/v) of ethanol to the musts and allowed to spontaneously ferment. The FPdCs were then added to fresh bulk musts in order to accelerate the spontaneous alcoholic fermentation (AF). Interestingly, several Saccharomyces cerevisiae strains isolated during the pied de cuve preparation were detected at the highest concentration thro…