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LVI SIGA Annual Congress

Perugia,  17-20 September 2012

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Session 6 - Functional foods

 

INVITED LECTURE
 
6.01 Ferguson L.R. - Functional foods to reduce inflammation


ORAL COMMUNICATIONS
 
6.02 Ficco D.B.M., De Vita P., Luciani A., Vincentini O., Pettoello-Mantovani M., Silano M., Maiuri L., Cattivelli L. - A decapeptide from Ω-secalin prevents the pathogenic inflammatory immune response of celiac disease
6.03 Baima S., Maldini M., Natella F., Giusti A., Scaccini C., Morelli G. - Improvement of broccoli sprouts nutritional value through manipulation of growth conditions
6.04 Lago C., Landoni M., Doria E., Nielsen E., Pilu R. - Constitution and study of a novel functional food: purple popcorn
6.05 Stanca A.M., Tumino G., Baronchelli M., Pagani D., Reggiani F., Morcia C., Finocchiaro F., Ferrari B., Gianinetti A., Terzi V., Rizza F., Dimberg L., Germeier C. - Genetic analysis of functional compounds in small grain cereals


POSTERS
 
6.07 Giancaspro A., Nigro D., Marcotuli I., Lamanna L., Gadaleta A., Blanco A. - Isolation and characterization of cytosolic glutamine synthetase (GSe) genes in durum wheat
6.08 Marcotuli I., Giancaspro A., Gadaleta A., Blanco A. - Expression of glutamine synthetase (GS) genes in durum wheat cultivars characterized by a different grain protein content
6.09 Gadaleta A., Giancaspro A., Giove S.L., Marcotuli I., Zacheo S., Ferrara G., Blanco A. - Molecular and phenotypic characterization of pomegranate (Punica granatum L.) genotypes from Southern Italy
6.10 Mangini G., Signorile M.A., Ravaglia S., Blanco A. - Marker assisted selection for grain protein content in durum wheat
6.11 Bianco A.M., Paradiso V.M., Signorile M.A., Blanco A., Pasqualone A. - Assessment of the variability of anthocyanin content in durum wheat and production of anthocyanin enriched biscuits
6.12 Laddomada B., Delvecchio L.N., Durante M., Mangini G., Mita G., Blanco A., Pasqualone A. - Variability of phenolic substances content in Italian durum wheat
6.13 Finocchiaro F., Gianinetti A., Baronchelli M., Tumino G., Grausgruber H., Cattivelli L., De Santis G., Platani C., De Vita P. - Wheat as functional food: the importance of pigmented wheats
6.14 Barbante A., Cesari V., Cerino Badone F., Sirizzotti A., Toschi I., Pilu R. - Low phytic acid maize mutant in poultry layer diets
6.15 Cassani E., Lago C., Jeyaseelan B.R.J., Atanassiu S., Petroni K., Fornari M., Tonelli C., Pilu R. - Study of the parameters involved in the accumulation of anthocyanin in maize: constitution of an Italian black corn
6.16 Alfieri M., Torri A., Balconi C., Lanzanova C., Locatelli S., Berardo N., Redaelli R. - Analysis of Italian maize genotypes for improving nutritional quality and safety
6.17 Molinari R., Bonafaccia G., Mazzucato A., Pucci A., Costantini L., Bonafaccia F., Merendino N. - Buckwheat sprouts as raw material for new functional food formulations
6.18 Passeri V., Escaray F.J., Antonelli C., Damiani F., Ruiz O.A., Paolocci F. - Interspecific hybridization in the Lotus genus to build forage varieties with enhanced nutritional value: molecular and functional evidences
6.19 Biselli C., Cavalluzzo D., Perrini R., Bruschi G., Piffanelli P., Cattivelli L., Valè G. - Allele mining analysis of the granule bond starch synthase (GBSS) gene in rice
6.20 Zarrillo A., Gazzillo E., Minutolo M., Errico A. - Ascorbic acid and polyphenol accumulation in pepper
6.21 Gazzillo E., Zarrillo A., Minutolo M., Errico A. - Antioxidant accumulation in tomato fruits
6.22 Francese G., D’Alessandro A., Parisi M., Milone M., Senatore A., Ruggieri V., Molisso M., Cardi T., Mennella G. - Biochemical characterization of a tomato (Solanum lycopersicum L.) population for association mapping studies
6.23 Ruotolo G., De Biasi M.G., Chiaiese P., Marino M., Di Palma A., Palomba F., Lanzillo C., Salluzzo A., Filippone E. - Ionome variations in tomato introgressed lines (Solanum pennellii x S. lycopersicum cv. M82) following metal treatements shed new light on food health
6.25 Rigano M.M., Romanelli A., Fulgione A., Nocerino N., D’Agostino N., Avitabile C., Barone A., Capparelli R. - A novel antimicrobial peptide from a tomato defensin exhibits antibacterial activities
6.26 Blanco E., Negro D., Sabetta W., De Lisi A., Sarli G., Sonnante G. - Polyphenolic compounds in artichoke varieties and regulation of their synthesis in artichoke
6.27 Ciancolini A., Rey N.A., Alignan M., Vilarem G., Pagnotta M.A., Crinò P. - Biochemical and molecular responses to salinity stress in globe artichoke and cardoon plants
6.28 Salimonti A., Zelasco S., Perri E., Micali S. - Genomic cloning of two oleate desaturases in olive (Olea europaea L.)