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International
Congress:
Food Production
and the Quality of Life
Sassari, 4-8 Settembre
2000
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Programme
A dynamic control
system to ensure an high quality to horticultural products stored in
refrigerated and controlled atmospheres
Andrich, G.; Balzini,
S.; Fiorentini, R.; Silvestri,
S.;Venturi, F. and Zinnai,
A.
Agricultural
mechanization throughout the world
Hossary, M.
Alimentary
milk of sardinian goat breed: industrial exploitation prospects
Campus, R.L.
Amaranth (amaranthus
spp.) and its potentiality for celiac diet
Alba, E. and Polignano,
G.B.
An integrated
and transportable system for milking and dairy processing in sheep and
goat farms
Manetto, G. and Blandini,
G.
Antioydants in
organic and traditional sunflower seed oils
Favati, F.; Perretti,
G.; Galgano, F.; Pietrafesa,
A. and Montanari, L.
Biodynamic
agriculture – a paradigm for quality food production
Thimmaiah, A.; Santos,
H.
Biological
and integrated control of postharvest diseases of washington navel oranges
in a packinghouse
Arras, A.; Agabbio,
M. and Fiori, G.M.
Biological
control of Planococcus citri (Risso) with Leptomastix dactylopii
(How.) for reducing insecticide use in citrus production in sardinian
Ortu, S. and Marras,
P.
Cheeses: a
proposal for an up to date classification based on scientific and practical
criteria
Ottogalli, G.
Chemical and
biochemical properties of bioactive peptides derived from milk and food
proteins
Fenude, E. and Monielo,
G.
Cognitive inquiry
on the moscato bianco vine cultivated in the north sardinia
Tedde, M.; Nuvoli,
F.; Deidda, P.; Nieddu,
G. and Petta, P.
Comparative study
on morpho-qualitative characteristcs of ten navel cultivars
Russo, G.
Comparison among
clementine cultivars grown in province of Taranto
Russo, G.
Contribution
to knowledge of hygienic-sanitary risks related to "street vended
foods"
Ziino, G.; Giufrida,
A.; Minniti, A.; Pagano,
N.E. and Panebianco, A.
Control methods
for capnodis tenebrionis l. in the nursery and orchards
Nuvoli, F.
Detection of
Insulin-like Growth Factor-1 (IGF-1) in commercial dairy products
Guidi, A.; Laricchia-Robbio,
L.; Anichini, L. and Gianfaldoni,
D.
Double aptitude
lemon
Pilone, N
Durum wheat
quality and productivity in relation to cropping system and fertilization
Poma, I.
Evolution of
quality features of palazzelli and malvasio mandarin fruits over the
maturity phase
D'aquino,S.; Agabbio,
M.; Angioni, M.; Schirru,
S. and Nuvoli, F.
Effectiveness
of some preliminary treatments on dehydration kinetics of olive fruits
Piga, A.; Gambella,
F.; Agabbio, M; Nieddu,
G.; Conti, L. and Paschino,
F.
Effect
of blanching time on biochemical parameters and quality of artichoke
‘hearts’ for freezing
Di Venere, D.; Linsalata,
V.; Calabrese, N.; Cardinali,
A. and Sergio, L.
Effects of
dietary vitamin E supplementation on the performances and the quality
of meat of heavy lambs
Vignola, G.; Lambertini,
L.;Martino, G. and Zaghini,
G.
Effects of
different dietary oils and vitamin E on fatty acid composition and oxidative
stability of Muscovy duck's meat (Cairina moschata domestica L.)
Romboli, I.;
Schiavone, A. and Marzoni, M.
Effects of
physical pretreatments on the quality of dried plums
Di Matteo, M.; Cinquanta,
L.; Morano, A. and Brunetti,
O.
Effects on the
production and quality of satsuma fruit of 3,5,6-tpa and cultural managmets
Pilone, N.
Ethical, legal
and social aspects of biotechnology in Latin America: a search for solutions
Boccardo, P. and Muñoz,
G.
Evaluation of
vertical pattern distribution of sprayers by means of new patternators
Biocca, M.
Food and health
plan: characterization of Sardinian animal foods
Mura, I.; Muresu,
E.; Piana, A.; Azara,
A.; Maida, A.; Piana,
A. and Castiglia, P.
Food and nutrition
security in the sahel: current situation and policy implication for
the future
Salimata, W. and Guiro,
A.T.
Food colorants
from plants
Carrubba, A.; Calabrese,
I. and Matranga, A.
Fruit crop
genetic variability as a resource for food diversification
Chessa, I.; Deidda,
P. and Nieddu, G.
Food flavouring
substances from herbaceous plants
Carrubba, A.; Matranga,
A. and La Torre, R.
Food preservation
and food quality
Chirife, J.
Food quality
and food safety in the framework of globalization
Di Camerana, M.I.
Genomes, genes
and transgenes: promises, uncertainties and reality
Morgante, M.
Globalization
of markets and economic unbalances in the agri-food sector
De Castro, P.
Identification
of risk zones for food security in developing countries operational
tools in sahelian Africa
De Filippis, T.
Il controllo
del rischio sanitario di interesse veterinario
Fruganti
Il dramma dei
bambini nei dati dell’UNICEF
Micali, G.
Il ruolo del
Rotary International a sostegno dei paesi sottosviluppati
Ferretti, A.
Imaging applications
for product and environment quality
Menesatti, P. ; Paglia,
G.; Sperduti, M. and Uniformi,
M.
Improvement
factors of hygienic milk quality
De
Santis, E.
Improving dehydration
of plums of Sardinian germplasm by dewaxing treatments
Gambella, F.; Piga,
A.; Nieddu, A.; Milella,
G. and Agabbio, M.
Improving human
health and food safety by reducing postharvest pesticide use
Droby, S.
Influence of
harvest time on fruit quality and development of "hayward" kiwifruit
in apulia
Russo, G.
Influence of
physical – chemical characteristics of the farming substrate on the
quality of agricultural products
Melis, P. and Castaldi,
P.
Influence of temperature
on storage of minimally processed cactus pear fruits
Piga, A.; D’Aquino,
S.; Agabbio, M.; Cicu,
I. and Fenu, P.
Innovative
methods for fish products preservation
Di Matteo, M.; Albanese,
D.; Cinquanta, L.; Galgano,
F. and Orilio, P.
Mechanical milking
and quality of sheep milk
Pazzona, A. and Murgia, L.
Mechanized
food distribution in intensive aquaculture
Fedrizzi, M.; Uniformi,
M. and Sperduti, M.
Morphological
and qualitative characteristics of four grapefruit cultivars in the
jonic apulia area
Russo, G.
Mucilages and
fiber from plants as food additives and dietary supplements
Carrubba, A.; Matranga,
A. and La Torre, R.
Natural microflora
and quality of fermented foods
Morea, M.
Non-destructive
studies of fruit by NMR Imaging
Culeddu, N.; Chessa,
M.; D’hallewin, G. and Sanna,
P.
Nutraceuticals
and functional foods: the role of herbaceous plants
Carrubba, A.; Matranga,
A. and La Torre, R.
Nutritional
quality of vegetables: effect of chilling on the ascorbic acid content
of fennel
Galgano, F.; Favati,
F.; Lapelosa, L.; Albanese,
D. and Montanari, L
On the susceptibility
of some grapevine rootstocks to Xylophilus ampelinus (Panag.) Willems
et al. artificially inoculated
Fiori, M.; Garau,
R. and Prota, V.A.
Optimisation
of a rapid and reliable method for Salmonella spp. detection
Ferretti, R.; Cocolin,
L.; Mannazzu, I.; Clementi,
F.
Platelet-Activating
Factor (PAF) antagonists in fresh and fried cod (Gadus morhua)
Panayiotou, A.; Samartzis,
D.; Nomikos, T.; Fragopoulou,
E.; Karantonis, H.; Demopoulos,
C. and Zabetakis, I.
Pre- and postharvest
factors affecting fresh produce quality, nutritional value, and implications
for human health
Kader, A.A.
Preservative
and antioxidant food additives of vegetable origin
Carrubba, A.; Calabrese,
I. and Matranga, A.
Production
of fruit derivatives with reduced allergenicity
Brenna, O.V.
Protein allergens
in almond seeds
Poltronieri, P.; Cappello,
M.S. and Zacheo, G.
Proteome research:
a new tool for the investigation of milk quality
Roncada, P.; Greppi, G. and Enne, G.
Qualitative
aspects of trasformed chestnuts
Di Matteo, M.; Albanese,
D.; Attanasio, G.; Cinquanta,
L. and Naddeo, C.
Quantitative
determination of tocopherols in different cultivars of prunus amigdalus
l.
Leo, L.; Cappello,
M.S.; Russo, G. and Zacheo,
G.
Qualitative
improvement of the Sardinian Moscato and Cannonau wines through the
use of selected yeasts
Tedde, M.; Nuvoli,
F.; Petta, P. and Farris,G.
Quality and food
market: some theoretical aspects on the role of information
Benedetto, G. and Furesi,
R.
Quality characteristics
of some plum cultivars of the local germplasm
D'aquino, S.; Agabbio,
M.; Rosas, G. and Mura,
D.
Quality information
of food products: strategic implications and social well-being
Pulina, P. and Rubino,
C.
Quality of
prenatal life: what the role of the placental barrier in its definition?
Piras, T.; Pirino,
A.; Virdis, S.; Bandiera,
P.; Fenu, G. and Mazzarello,
V.
Reducing alterations
of minimally processed fruits and vegetables
Piga, A. and Agabbio,
M.
Research in
the Service of Humanity and the Ethics of Food
Macer, D. and Bhardwaj,
M.
Response of high
temperature conditioned "buttiu de austu" pears held in shelf-life conditions
D'aquino, S.; Angioni, M. and Aggabio,
M.
Rheological
analysis to monitor the leavening process of pizza dough prepared in
different conditions
Formato, A.
"San Giovanni",
"San Giovanni Arrubia" e "Di Luglio": three very early ripening apple
cultivar from local germplasm
D'aquino, S. and Aggabio, M.
Scarcity and
surplus of the animal production: possible strategies for a better worldly
balance
Bosticco, A.
Selection and
practical utilization of autochthonous yeast
Moretti, G.
Self-control
and security in the planning of buildings
Pisanu, M. and Denti,
M.
Selfcontrol
for food hygiene and traditional products: a possible coexistence
Perretti, G.; Favati,
F.; Galgano, F. and Montanari,
L.
Stevia rebaudiana
(bertoni) bertoni as an alternative sweetener of vegetable origin
Carrubba, A.; Matranga,
A. and La Torre, R.
"Sweet/snacks
how lovely !but…."
Dettorri, S.
Technological
and ethical issues in food process and food product innovation
Peri, C.
Technological
and nutritional aspects of sardinian gioddu
Sanna, M. G.; Caredda,
M.; Usai, S.; Mangia,
N. P.; Murgia, M. A.; Leccis,
L. and Deiana, P.
Technologies
for typical products: the case of landscape olive-growing
Vieri, M.
The control
of bactrocera oleae by natural product compatible with organic
production
Iannotta, N.
The flor yeasts:
a model for the study of wine yeasts biodiversity
Budroni, M.
The sprayer
efficiency: from the auto-testing to the calibration
Biocca, M.
Training for
"agriturismo" operators about the application of a food control
system, or specifically the HACCP system
Dettorri, S.
Tree and shrub
growth promotion for the development of the agriculture in an arid area
of the Central Morocco
Mulas, M.
Typical breads:
some prospect to improve it using microrganisms isolated from sour dough
Catzeddu, P.
Use of a probiotic
starter in fiore sardo production
Mangia, N. P.; Caredda,
M.; Usai, S.; Sanna,
M. G.; Murgia, M. A. and Pietrino,
Deiana
Use of Opius
concolor Szepl. (Hym.: Braconidae) for the biological control
of Bactrocera oleae (Gmelin) (Dipt.: Tephritidae): description
and evaluation of a release method
Giovanni, M.
Use of some
natural enemies of the greenhouse whitefly in protected tomato crops
Nannini, M.
Valorization
of sheep meat: used in meat products processing
Mazzette, R.
Valorization
of the fruit-trees local germplasm: early ripening varieties of pome-fruit
and drupe-fruit
Nuvoli, F.; Deidda,
P.; Fiori, P.P.; Chessa,
I. and Ruiu, M.
Valorizzazione
della crusca come integratore per uso alimentare
Ventura, G.
Variable-intensity
conservation tillage
Sartori, L.
Visual and internal
quality evolution of "di massa" lemond held in retail conditions
D'aquino, S.; Agabbio,
M.; Angioni, M.; Delogu,
M. and Tedde, M.
Water supply
in the alimentary industry and its influence on finished products quality
Cosentino, S.; Palmas,
F.; Pisano, B. and Deplano,
M.
Yield evaluation
and suitability to freezing of asparagus grown in southern Italy
Calabrese, N.; Sarli,
G. and Vito, V.B.
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