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Effect of Wholemeal Durum Wheat Varieties on Bread Quality

Food and Nutrition Sciences 2014年第11期5卷 977-988页

作者： Alessandra Danza Marcella Mastromatteo lucia lecce Sara Spinelli Janine Laverse Vincenzo Lampignano Francesco Contò Matteo Alessandro Del Nobile Department of Agriculture Food and Environment Science University of Foggia Foggia Italy Department of Economics University of Foggia Foggia Italy

In this work the effect of six varieties of durum wheat semolina on the bread physico-chemical and sensorial properties was addressed. In particular, whole grains of durum wheat (Anco Marzio, Claudio, Core, Iride, Saragolla and Cappelli) were finely milled by using an ancient stone milling system. Texture?analysis was carried out on both dough and bread samples to evaluate their firmness. Furthermore, tomographic analysis was performed on the bread samples in order to provide a more detailed view of their texture. The Glucose Equivalent, the chemical and the sensory analyses of the bread were also determined. Results highlighted that the lowest Glucose Equivalent valuewas achieved in bread produced with the Anco Marzio cultivar, which appeared instead the worst in terms of texture. Among the investigated samples, bread from the Cappelli variety showed good structural characteristic, a moderate Glucose Equivalent compared to the reference sample (CTRL) and the highest sensory quality.

关键词： Bread Nutritional Properties Physicochemical Properties Sensory Analysis Texture

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Post-synthesis phase and shape evolution of CsPbBr3 colloidal nanocrystals: The role of ligands

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Nano Research 2019年第5期12卷 1155-1166页

作者： Elisabetta Fanizza Francesca Cascella Davide Altamura Cinzia Giannini Annamaria Panniello Leonardo Triggiani Francesca Panzarea Nicoletta Depalo Roberto Grisorio Gian Paolo Suranna Angela Agostiano M.lucia Curri Marinella Striccoli Dipartimento di Chimica Università degli Studi di Bari "A.Moro"Via Orabona 470126 BariItaly CNR-Istituto per i Processi Chimico Fisici S.S.BariVia Orabona470126 BariItaly CNR-Istituto di Cristallografia Via Amendola122/O70126 BariItaly yDipartimento di Ingegneria Civile Ambientaledel TerritorioEdile e di Chimica(DICATECh)Politecnico di BariVia Orabona 470125Italy CNR-NANOTEC-Istituto di Nanotecnologia Via Monteroni 73100 LecceItaly

The surface chemistry of colloidal cesium lead bromide (CsPbBr3) nanocrystals is decisive in determining the stability and the final morphology of this class of materials,characterized by ionic structure and a high defect tolerance ***,the high sensitivity of purified colloidal nanocubes of CsPbBr3 to diverse environmental condition (solvent dilution,ageing,ligands post synthetic treatment) in ambient atmosphere is investigated by means of a comprehensive morphological (electron microscopy),structural (θ/2θ X-ray diffraction (XRD) and grazing incidence wide angle scattering (GIWAXS)),and spectroscopic chemical (1H nuclear magnetic resonance (NMR),nuclear Overhauser effect spectroscopy (NOESY),absorption and emission spectroscopy) *** aging and solvent dilution contribute to modify the nanocrystal morphology,due to a modification of the ligand ***,we establish the ability of aliphatic carboxylic acids and aikyl amines ligands to induce,even in a post preparative process at room temperature,structural,morphological and spectroscopic *** post synthesis alkyl amine addition,in particular of oleyl amine and octyl amine,the highly green emitting CsPbBr3 nanocubes effectively tum into one-dimensional (1 D) thin tetragonal nanowires or lead halide deficient rhombohedral zero-dimensional (0D) Cs4PbBr6 structures with a complete loss of *** addition of an alkyl carboxylic acid,as oleic and nonanoic acid,produces the transformation of nanocubes into still emitting orthorombic two-dimensional (2D) *** acid/base equilibrium between the native and added ligands,the edsorbed/free ligands dynamic in solution and the ligand solubility in non-polar solvent contribute to render CsPbBr3 particularly sensitive to environmental and processing conditions and,therefore prone to undergo to structural,morphological and,hence spectroscopic,transformations.

关键词： lead halide perovskite nanocrystals surface chemistry ligands equilibria long term stability

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Can ICT Help to Solve the Clinical Appropriateness Problem？nAn Experience in the Italian Public Health

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通讯和计算机（中英文版） 2015年第6期12卷 303-310页

作者： lucia Vaira Department of Engineering for Innovation University of Salento Lecce Italy Laboratorio Diffuso di Ricerca Interdisciplinare Applicata alia Medicina (DREAM) Leece Italy

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