Publications related to Horticulture

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Nanometric scale size oscillations seem to be a fundamental feature of all living organisms on Earth. Their detection usually requires complex and very sensitive devices. However, some recent studies demonstrated that very simple optical microscopes and de ...

In recent years, the recovery of valuable compounds from food waste like grape pomace is an emerging issue in the food sector. Grape pomace or marc can be considered as an important solid waste that is produced from the wine industries after the pressing a ...

Grape pomace is a high quality biodegradable residue of the winery industry. It is comprised of grape seed, skin and stalks, and is blessed with substantial quantities of phenols, flavonoids and anthocyanins with high antioxidant potential. Currently, ther ...

Vine shoots are the viticulture residues generated in high quantities after the grapevine pruning. They are lignocellulosic material poorly exploited as feedstock. These wastes are often dumped in the agriculture fields or burnt. Due to their availability ...

Iron is essential for most living organisms. In addition, its biogeochemical cycling influences important processes in the geosphere (e.g., the mobilization or immobilization of trace elements and contaminants). The reduction of Fe(III) to Fe(II) can be ca ...

Microorganisms catalyze many of the redox transformations driving the iron cycle in the geosphere. For instance, iron cycling includes the reduction of solid-phase and soluble ferric iron (Fe(III)) to ferrous iron (Fe(II)). However, in order to reduce soli ...

Recent advancements in omics measurement technologies have led to an ever-increasing amount of available experimental data that necessitate systems-oriented methodologies for efficient and systematic integration of data into consistent large-scale kinetic ...

Ethanol is produced in large scale from sugarcane in Brazil by fermentation of sugars and distillation. This is currently considered as an efficient biofuel technology, leading to significant reduction on greenhouse gases emissions. However, some improveme ...

Build-up of fermentation products and hydrochloric acid at a contaminated site undergoing enhanced reductive dechlorination can result in groundwater acidification. Sub-optimal pH conditions can inhibit microbial activity and lead to reduced dechlorination ...

Thiol precursor content in Melon B. and Sauvignon blanc grape juices obtained under vacuum was determined by quantifying cysteinylated and glutathionylated conjugates of 3-mercaptohexan-1-ol (3MH) and 4-methyl-4-mercaptopentan-2-one (4MMP). This characteri ...

The objective of this thesis was to evaluate the feasibility for the production of fuel bioethanol from whey permeate. The identification of the limiting factors of the process revealed that the stabilization of the substrate was critical to the use of whe ...

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Mitochondrial nanomotion measured by optical microscopy

Sustainable green processing of grape pomace for the production of value-added products: An overview

Green processing and biotechnological potential of grape pomace: Current trends and opportunities for sustainable biorefinery

Conversion of vine shoots into bioethanol and chemicals: Prospective LCA of biorefinery concept

Impact of iron reduction on the metabolism of Clostridium acetobutylicum

Mechanism(s) of electron transfer and metabolic changes during iron reduction by Clostridium acetobutylicum

A Design-Build-Test cycle using modeling and experiments reveals interdependencies between upper glycolysis and xylose uptake in recombinant S. cerevisiae and improves predictive capabilities of large-scale kinetic models

New alternatives for the fermentation process in the ethanol production from sugarcane: Extractive and low temperature fermentation

Analysis of acidity production during enhanced reductive dechlorination using a simplified reactive transport model

Evolution of S-Cysteinylated and S-Glutathionylated Thiol Precursors during Oxidation of Melon B. and Sauvignon blanc Musts

Fuel bioethanol production from whey permeate