Publications by authors named "Mike F Quartacci"

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A New Approach in Meat Bio-Preservation through the Incorporation of a Heteropolysaccharide Isolated from L.
Boutheina Ben Akacha, Basma Najar, Francesca Venturi, Mike Frank Quartacci, Rania Ben Saad

Foods· December 2022

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Short daily ultraviolet exposure enhances intrinsic water-use efficiency and delays senescence in Micro-Tom tomato plants.
Alessia Mannucci, Andrea Scartazza, Antonietta Santaniello, Antonella Castagna, Marco Santin, Mike Frank Quartacci

Funct Plant Biol· August 2022

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Foliar and Root Comparative Metabolomics and Phenolic Profiling of Micro-Tom Tomato ( L.) Plants Associated with a Gene Expression Analysis in Response to Short Daily UV Treatments.
Alessia Mannucci, Marco Santin, Lucas Vanhaelewyn, Maria Calogera Sciampagna, Maria Begoña Miras-Moreno, Mike Frank Quartacci

Plants (Basel)· July 2022

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Impact of Leaf Removal on Phenolics and Antioxidant Activity of Trebbiano Berries ( L.).
Mike Frank Quartacci, Cristina Sgherri, Calogero Pinzino

Plants (Basel)· May 2022

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Bread Fortified with Cooked Purple Potato Flour and Albedo: An Evaluation of Its Compositional and Sensorial Properties.
Isabella Taglieri, Chiara Sanmartin, Francesca Venturi, Monica Macaluso, Alessandro Bianchi, Mike Frank Quartacci

Foods· April 2021

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Overcoming bread quality decay concerns: main issues for bread shelf life as a function of biological leavening agents and different extra ingredients used in formulation. A review.
Isabella Taglieri, Monica Macaluso, Alessandro Bianchi, Chiara Sanmartin, Mike Frank Quartacci

J Sci Food Agric· March 2021

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Characterization and selection of functional yeast strains during sourdough fermentation of different cereal wholegrain flours.
Michela Palla, Massimo Blandino, Arianna Grassi, Debora Giordano, Cristina Sgherri, Mike Frank Quartacci

Sci Rep· July 2020

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Hormone profile changes occur in roots and leaves of Micro-Tom tomato plants when exposing the aerial part to low doses of UV-B radiation.
Alessia Mannucci, Lorenzo Mariotti, Antonella Castagna, Marco Santin, Alice Trivellini, Mike Frank Quartacci

Plant Physiol Biochem· March 2020

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Cold-Pressing Olive Oil in the Presence of Cryomacerated Leaves of or : Nutraceutical and Sensorial Features.
Chiara Sanmartin, Isabella Taglieri, Monica Macaluso, Cristina Sgherri, Roberta Ascrizzi, Mike Frank Quartacci

Molecules· July 2019

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Olive Leaf Addition Increases Olive Oil Nutraceutical Properties.
Imen Tarchoune, Cristina Sgherri, Jamel Eddouzi, Angela Zinnai, Mike Frank Quartacci

Molecules· February 2019

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Nutraceutical Oils Produced by Olives and Peel of Tuscany Varieties as Sources of Functional Ingredients.
Roberta Ascrizzi, Isabella Taglieri, Cristina Sgherri, Guido Flamini, Monica Macaluso, Mike Frank Quartacci

Molecules· December 2018

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The effects of packaging and storage temperature on the shelf-life of extra virgin olive oil.
Chiara Sanmartin, Francesca Venturi, Cristina Sgherri, Anita Nari, Monica Macaluso, Mike Frank Quartacci

Heliyon· November 2018

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Concentration of phenolic compounds is increased in lettuce grown under high light intensity and elevated CO.
Usue Pérez-López, Cristina Sgherri, Jon Miranda-Apodaca, Francesco Micaelli, Maite Lacuesta, Mike Frank Quartacci

Plant Physiol Biochem· February 2018

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Cultivar-specific transcriptome prediction and annotation in L.
Liceth Solorzano Zambrano, Gabriele Usai, Alberto Vangelisti, Flavia Mascagni, Tommaso Giordani, Mike Frank Quartacci

Genom Data· September 2017

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Biofortification with Iron and Zinc Improves Nutritional and Nutraceutical Properties of Common Wheat Flour and Bread.
Valentina Ciccolini, Elisa Pellegrino, Antonio Coccina, Anna Ida Fiaschi, Daniela Cerretani, Mike Frank Quartacci

J Agric Food Chem· July 2017

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Elevated CO and salinity are responsible for phenolics-enrichment in two differently pigmented lettuces.
Cristina Sgherri, Usue Pérez-López, Francesco Micaelli, Jon Miranda-Apodaca, Amaia Mena-Petite, Mike Frank Quartacci

Plant Physiol Biochem· June 2017

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Phenolic composition and related antioxidant properties in differently colored lettuces: a study by electron paramagnetic resonance (EPR) kinetics.
Usue Pérez-López, Calogero Pinzino, Mike Frank Quartacci, Annamaria Ranieri, Cristina Sgherri

J Agric Food Chem· December 2014

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Effects of azole treatments on the physical properties of Candida albicans plasma membrane: a spin probe EPR study.
Cristina Sgherri, Amalia Porta, Sabrina Castellano, Calogero Pinzino, Mike F Quartacci

Biochim Biophys Acta· January 2014

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Antifungal activity of azole compounds CPA18 and CPA109 against azole-susceptible and -resistant strains of Candida albicans.
Elena C Calabrese, Sabrina Castellano, Marisabella Santoriello, Cristina Sgherri, Mike F Quartacci

J Antimicrob Chemother· May 2013

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Kinetics of D-glucose and D-fructose conversion during the alcoholic fermentation promoted by Saccharomyces cerevisiae.
Angela Zinnai, Francesca Venturi, Chiara Sanmartin, Mike F Quartacci, Gianpaolo Andrich

J Biosci Bioeng· January 2013

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Antioxidative responses in Vitis vinifera infected by grapevine fanleaf virus.
Cristina Sgherri, Annamaria Ranieri, Mike F Quartacci

J Plant Physiol· January 2013

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Use of micro-PIXE to determine spatial distributions of copper in Brassica carinata plants exposed to CuSO4 or CuEDDS.
Benedetta Cestone, Katarina Vogel-Mikuš, Mike Frank Quartacci, Nicoletta Rascio, Paula Pongrac

Sci Total Environ· June 2012

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Uptake and translocation of CuEDDS complexes by Brassica carinata.
Benedetta Cestone, Mike F Quartacci, Flavia Navari-Izzo

Environ Sci Technol· August 2010

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Naturally-assisted metal phytoextraction by Brassica carinata: role of root exudates.
Mike F Quartacci, Barbara Irtelli, Cristina Gonnelli, Roberto Gabbrielli, Flavia Navari-Izzo

Environ Pollut· October 2009

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Long- and short-term phosphate deprivation in bean roots: plasma membrane lipid alterations and transient stimulation of phospholipases.
Marco Antonio Russo, Mike F Quartacci, Riccardo Izzo, Adalgisa Belligno, Flavia Navari-Izzo

Phytochemistry· June 2007

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