Utilizza questo identificativo per citare o creare un link a questo documento:
http://hdl.handle.net/2067/38102
Campo DC | Valore | Lingua |
---|---|---|
dc.contributor.author | Cirilli, Marco | it |
dc.contributor.author | Bellincontro, Andrea | it |
dc.contributor.author | Urbani, Stefania | it |
dc.contributor.author | Servili, Maurizio | it |
dc.contributor.author | Esposto, Sonia | it |
dc.contributor.author | Mencarelli, Fabio | it |
dc.contributor.author | Muleo, Rosario | it |
dc.date.accessioned | 2020-10-20T23:00:54Z | - |
dc.date.available | 2020-10-20T23:00:54Z | - |
dc.date.issued | 2016 | it |
dc.identifier.issn | 0308-8146 | it |
dc.identifier.uri | http://hdl.handle.net/2067/38102 | - |
dc.description.abstract | This study optimizes the application of portable Near Infrared-Acousto Optically Tunable Filter (NIR) device to meet the increasing demand for cost-effective, non-invasive and easy-to-use methods for measuring physical and chemical properties during olive fruit development. Fruits from different phenotypically cultivars were sampled for firmness, total and specific phenols detection by HPLC, total anthocyanins, chlorophyll and carotenoids detection by spectrophotometry. On the same fruits, a portable NIR device in diffuse reflectance mode was employed for spectral detections. Predictive models for firmness, chlorophyll, anthocyanins, carotenoids and rutin were developed by Partial Least Square analysis. Oleuropein, verbascoside, 3,4-DHPEA-EDA, and total phenols were used to develop a validation model. Internal cross-validation was applied for calibration and predictive models. The standard errors for calibration, cross-validation, prediction, and RPD ratios (SD/SECV) were calculated as references for the model effectiveness. The determination of the optimal harvesting time facilitates the production of high quality extra virgin olive oil and table olives. | it |
dc.format.medium | STAMPA | it |
dc.language.iso | eng | it |
dc.title | On-field monitoring of fruit ripening evolution and quality parameters in olive mutants using a portable NIR-AOTF device | it |
dc.type | article | en |
dc.identifier.doi | 10.1016/j.foodchem.2015.11.129 | it |
dc.identifier.scopus | 2-s2-84949057539 | it |
dc.identifier.isi | 369078600013 | it |
dc.identifier.url | https://www.sciencedirect.com/science/article/pii/S0308814615302697 | it |
dc.relation.issn | 3088146 | en |
dc.relation.issn | 18737072 | en |
dc.relation.journal | FOOD CHEMISTRY | it |
dc.relation.firstpage | 96 | it |
dc.relation.lastpage | 104 | it |
dc.relation.numberofpages | 9 | it |
dc.relation.conferencename | FOOD CHEMISTRY | en |
dc.relation.volume | 199 | it |
dc.description.numberofauthors | 7 | it |
dc.description.international | no | it |
dc.contributor.country | ITA | it |
dc.type.referee | REF_1 | it |
dc.type.miur | 262 | en |
item.fulltext | With Fulltext | - |
item.openairetype | article | - |
item.cerifentitytype | Publications | - |
item.grantfulltext | open | - |
item.languageiso639-1 | en | - |
item.openairecristype | http://purl.org/coar/resource_type/c_18cf | - |
crisitem.journal.journalissn | 0308-8146 | - |
crisitem.journal.ance | E066369 | - |
È visualizzato nelle collezioni: | A1. Articolo in rivista |
File in questo documento:
File | Descrizione | Dimensioni | Formato | |
---|---|---|---|---|
FOODCHEM-D-15-03678.pdf | Submitted version | 1.02 MB | Adobe PDF | Visualizza/apri |
FoodChemistry_2016.pdf | 843.12 kB | Adobe PDF | Richiedi una copia |
SCOPUSTM
Citations
5
42
Last Week
0
0
Last month
1
1
controllato il 17-apr-2024
Page view(s)
95
Last Week
2
2
Last month
0
0
controllato il 17-apr-2024
Download(s)
23
controllato il 17-apr-2024
Google ScholarTM
Check
Altmetric
Tutti i documenti nella community "Unitus Open Access" sono pubblicati ad accesso aperto.
Tutti i documenti nella community Prodotti della Ricerca" sono ad accesso riservato salvo diversa indicazione per alcuni documenti specifici