Results 31 to 40 of about 1,689 (188)
Foods, 2020 Serra da Estrela (SE) cheese is one of the most appreciated Portuguese cheeses, being produced only from raw ewe’s milk, cardoon flower and salt. Cardoon takes part in two important processes in cheese production—coagulation and proteolysis ...
Élia Fogeiro +3 more
doaj +1 more source
, 2021 Industries currently rely on chicory and Jerusalem artichoke for inulin extraction but also cardoon is proved to synthetize and store high quantity of inulin in roots as well.
Luigi Pari +15 more
core +3 more sources
Agronomy, 2023 Living mulch (LM) provides many beneficial agro-ecological services by reducing soil evaporation, conserving moisture, controlling soil temperature, reducing weed growth, increasing organic matter and nutrient availability, and improving microbial ...
Andrzej Sałata +4 more
doaj +1 more source
Frontiers in Plant Science, 2020 Cardoon (Cynara cardunculus L.) is a Mediterranean crop, member of the Asteraceae family, characterized by high production of biomass and secondary metabolites and by a good adaptation to climate change, usable in green chemistry, nutraceutical, and ...
Helena Domenica Pappalardo +4 more
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Horticulturae, 2022 Physiological dormancy in wild cardoon (Cynara cardunculus var. sylvestris) can be terminated by achenes exposure to alternating temperatures, likely with the participation of reactive oxygen species (ROS).
Giuseppe Diego Puglia +3 more
doaj +1 more source
Energies, 2022 Lignocellulosic biomass is a nonedible matrix that can be efficiently exploited as feedstock in an integrated biorefinery after a proper pretreatment.
Giacomo Fabbrizi +7 more
doaj +1 more source
, 2021 This study aims to evaluate whether sous-vide cooking better preserves the (poly)phenol content and profile of red and white cardoon stalks versus traditional boiling, both before and after simulated oral-gastro-intestinal digestion.
Maite Domínguez-Fernández (6267620) +4 more
core +1 more source
Microbiological and chemical characterization of traditional cheese made from milk produced by the Algarvian goat breed [PDF]
, 2010 This study was concerned with a chemical and microbiological characterisation of cheese made using milk from Algarvian goat breed. Seasonal variation of the microbiota and the gross chemical composition of the raw and boiled milk and cheese during the
Ratao, Isabel Maria Carneiro
core +2 more sources
Italian Journal of Agronomy, 2019 The search for sustainable alternatives to synthetic herbicides for weed control, has led the scientific community to an increased interest for plant allelopathic mechanisms.
Aurelio Scavo +5 more
doaj +1 more source
Cardoon Hydrolysate Detoxification by Activated Carbon or Membranes System for Bioethanol Production
Energies, 2022 Advanced biofuels incorporation into the transportation sector, particularly cellulosic bioethanol, is crucial for attaining carbon neutrality by 2050, contributing to climate changes mitigation and wastes minimization.
Ana P. M. Tavares +5 more
doaj +1 more source