Search results for "URI"
showing 10 items of 25484 documents
Planktonic stages of small pelagic fishes (Sardinella aurita and Engraulis encrasicolus) in the central Mediterranean Sea: The key role of physical f…
2018
Abstract Multidisciplinary studies are recently aiming to define diagnostic tools for fishery sustainability by coupling ichthyoplanktonic datasets, physical and bio-geochemical oceanographic measurements, and ocean modelling. The main goal of these efforts is to understand those processes that control the dispersion and fate of fish larvae and eggs, and thus tuning the inter-annual variability of the biomass of small pelagic fish species. In this paper we analyse the distribution of eggs and larvae as well as the biological features of the two species of pelagic fish, Engraulis encrasicolus and Sardinella aurita in the north-eastern sector of the Sicily Channel (Mediterranean Sea) from ich…
Tackling invasive alien species in Europe II: threats and opportunities until 2020
2017
2nd Freshwater Invasives - Networking for Strategy II (FINS-II) Conference -- JUL 11-14, 2016 -- Zagreb, CROATIA Skora, Michal Edward/0000-0002-9121-1318; Groom, Quentin/0000-0002-0596-5376; Lukas, Juliane/0000-0003-3336-847X; Skora, Michal/0000-0002-9121-1318; Piria, Marina/0000-0001-6324-9282; Smith, Emily/0000-0003-2767-9933; Simonovic, Predrag/0000-0002-4819-4962; Pastorino, Paolo/0000-0002-0585-1168; Koutsikos, Nicholas/0000-0003-0680-4504; Vilizzi, Lorenzo/0000-0001-8103-885X; Dobrzycka-Krahel, Aldona/0000-0002-4252-895X; Tarkan, Ali Serhan/0000-0001-8628-0514 WOS: 000412582000002 Invasive alien species (IAS) are a significant and growing problem worldwide. In Europe, some aspects of …
Updated distribution and first description of Scyllarus subarctus (Crustacea: Scyllaridae) decapodid stage
2019
Este artículo contiene 8 páginas, 4 figuras, 2 tablas.
Effect of pH on malolactic fermentation in southern Italian wines
2018
This study investigated the influence of pH on malolactic fermentation (MLF) in white wines (adjusted to pH 3.2, 3.4 and 3.8, respectively) from Falanghina grapes and red wines (adjusted to pH 3.4 and 3.8, respectively) from Tintilia grapes. The wines were inoculated with Oenococcus oeni and Lactobacillus plantarum strains, and a mix of them (50:50), in red Tintilia only. The time required to complete MLF in wines from white Falanghina grapes at pH 3.4 and 3.8 was lower with O. oeni, while MLF did not occur at pH 3.2. In red Tintilia, MLF was always completed within 35 days; at high pH (3.8) a significant increase in histamine was detected, while the decrease in citric acid concentration ca…
Microbiological, chemical and sensory aspects of bread supplemented with different percentages of the culinary mushroom Pleurotus eryngii in powder f…
2018
Pleurotus eryngii (DC.) Quél. powder was used in bread production. Three dough trials (0, 5 and 10% of mushroom) were obtained with commercial baker's yeast. P. eryngii powder was first tested against several yeast species; 10% P. eryngii trial was characterised by the highest pH and total titratable acidity. P. eryngii did not influence negatively the fermentation process, since all trials reached yeast levels of 10 8 CFU g −1 . Mushroom powder decreased bread height and softness, increased crust redness and crumb void fraction and cell density and, although the breads were scored diverse, the overall assessment was comparable. The final breads provided higher concentrations of thiamin, ri…
Effect on the Antioxidant, Lipoperoxyl Radical Scavenger Capacity, Nutritional, Sensory and Microbiological Traits of an Ovine Stretched Cheese Produ…
2021
An innovative ovine cheese enriched with red grape pomace powder (GPP) was produced to improve the functional properties of Vastedda cheese typology. Vastedda cheese making was performed adding GPP and four selected Lactococcus lactis strains (Mise36, Mise94, Mise169 and Mise190). For each strain, 40 L of pasteurized ewe’s milk was divided into two aliquots representing control and experimental trials. Control cheese (CC) production did not contain GPP, while the experimental cheese (EC) production was enriched with 1% (w/w) GPP. GPP did not slow down starter development and acid generation. Plate counts and randomly amplified polymorphic DNA (RAPD)-PCR analysis confirmed the dominance of t…
Alkaline phosphatase survey in pecorino siciliano PDO cheese
2021
The determination of alkaline phosphatase (ALP) in cheeses has become an official method for controlling cheeses with a protected designation of origin (PDO), all of which use raw milk. PDO cheeses, characterized by high craftsmanship, usually have an uneven quality. However, for these cheeses, it is necessary to establish ALP values so that they can be defined as a raw milk product. In this study, a dataset with Pecorino Siciliano PDO samples was analyzed to determine ALP both at the core and under the rind. The results showed that there was no significant difference between the different zones in Pecorino cheese. A second dataset of 100 pecorino cheese samples determined that ALP was only…
The Use of Winery by-Products to Enhance the Functional Aspects of the Fresh Ovine “Primosale” Cheese
2021
Fresh ovine “primosale” cheese was processed with the addition of grape pomace powder (GPP). Cheese making was performed using pasteurized ewes’ milk and four selected Lactococcus lactis strains (Mise36, Mise94, Mise169 and Mise190) inoculated individually. For each strain the control cheese (CCP) was not added with GPP, while the experimental cheese (ECP) was enriched with 1% (w/w) GPP. GPP did not influence the starter development that reached levels of 109 CFU/g in all final cheeses. The comparison of the bacterial isolates by randomly amplified polymorphic DNA (RAPD)-PCR showed the dominance of the added strains over indigenous milk bacteria resistant to pasteurization. GPP addition red…
δ15N in deployed macroalgae as a tool to monitor nutrient input driven by tourism activities in Mediterranean islands
2020
Abstract Mediterranean Sea is among the world's leading tourist destinations; however, the sharp increase in tourists during the high season may affect coastal seawater. The main aim of this study was to evaluate the occurrence and temporal variation of anthropogenic nutrients in coastal seawater in relation to tourist flows in three Mediterranean islands (Cyprus, Sicily and Rhodes), through short-term macroalgae deployments, coupled with δ15N analysis and GIS mapping. In all islands, an overall increase in macroalgae δ15N occurred over the deployment carried out in August in the tourist sites, suggesting the presence of anthropogenic nutrients. Decreasing δ15N values occurred at increasing…
Preferential assimilation of seagrass detritus by two coexisting Mediterranean sea cucumbers: Holothuria polii and Holothuria tubulosa
2019
Abstract Holothuria polii and Holothuria tubulosa are two of the most commercially exploited sea cucumbers of the Mediterranean Sea. As deposit-feeders, they represent an important component of the benthic community. Hence, knowledge of their feeding behaviour is crucial for understanding their function in terms of benthic ecology and sediment dynamics. Using information obtained from stable isotope analysis, the food selectivity/assimilation, temporal variations in diet and trophic niche of H. polii and H. tubulosa were investigated. Analysis of carbon and nitrogen isotopic ratios in body wall tissue showed a preferential assimilation of seagrass detritus among multiple food sources, with …