@article{di Rienzo2018, abstract = {BackgroundThe olive tree is a typical crop of the Mediterranean basin where it shows a wide diversity, accounting for more than 2,600 cultivars. The ability to discriminate olive cultivars and determine their genetic variability is pivotal for an optimal exploitation of olive genetic resources.MethodsWe investigated the genetic diversity within 128 olive accessions belonging to four countries in the Mediterranean Basin (Italy, Algeria, Syria, and Malta), with the purpose of better understanding the origin and spread of the olive genotypes across Mediterranean Basin countries. Eleven highly polymorphic simple sequence repeat (SSR) markers were used and proved to be very informative, producing a total of 179 alleles.ResultsCluster analysis distinguished three main groups according to their geographical origin, with the current sample of Maltese accessions included in the Italian group. Phylogenetic analysis further differentiated Italian and Maltese olive accessions, clarifying the intermediate position of Maltese accessions along thex/y-axes of principal coordinate analysis (PCoA). Model-based and neighbor clustering, PCoA, and migration analysis suggested the existence of two different gene pools (Algerian and Syrian) and that the genetic exchange occurred between the Syrian, Italian and Maltese populations.DiscussionThe close relationship between Syrian and Italian and Maltese olives was consistent with the historical domestication and migration of olive tree from the North Levant to eastern Mediterranean basin. This study lays the foundations for a better understanding of olive genetic diversity in the Mediterranean basin and represents a step toward an optimal conservation and exploitation of olive genetic resources.}, author = {di Rienzo, Valentina and Sion, Sara and Taranto, Francesca and D’Agostino, Nunzio and Montemurro, Cinzia and Fanelli, Valentina and Sabetta, Wilma and Boucheffa, Saliha and Tamendjari, Abderezak and Pasqualone, Antonella and Zammit-Mangion, Marion and Miazzi, Monica Marilena}, doi = {10.7717/peerj.5260}, journal = {PeerJ}, month = {jul}, pages = {e5260}, title = {Genetic flow among olive populations within the Mediterranean basin}, url = {https://doi.org/10.7717/peerj.5260}, volume = {6}, year = {2018} } @article{Giannone2018, author = {Giannone, Virgilio and Giarnetti, Mariagrazia and Spina, Alfio and Todaro, Aldo and Pecorino, Biagio and Summo, Carmine and Caponio, Francesco and Paradiso, Vito Michele and Pasqualone, Antonella}, doi = {10.1016/j.foodchem.2017.08.096}, journal = {Food Chemistry}, month = {feb}, pages = {242-249}, title = {Physico-chemical properties and sensory profile of durum wheat Dittaino PDO (Protected Designation of Origin) bread and quality of re-milled semolina used for its production}, url = {https://oadoi.org/10.1016/j.foodchem.2017.08.096}, volume = {241}, year = {2018} } @article{Pasqualone2017, author = {Pasqualone, Antonella and Punzi, Rossana and Trani, Antonio and Summo, Carmine and Paradiso, Vito Michele and Caponio, Francesco and Gambacorta, Giuseppe}, doi = {10.1111/ijfs.13486}, journal = {International Journal of Food Science + Technology}, month = {jun}, pages = {2078-2087}, title = {Enrichment of fresh pasta with antioxidant extracts obtained from artichoke canning by-products by ultrasound-assisted technology and quality characterisation of the end product}, url = {https://oadoi.org/10.1111/ijfs.13486}, volume = {52}, year = {2017} } @article{Pasqualone2018, author = {Pasqualone, Antonella and Summo, Carmine and Laddomada, Barbara and Mudura, Elena and Coldea, Teodora Emilia}, doi = {10.1016/j.foodchem.2018.05.095}, journal = {Food Chemistry}, month = {nov}, pages = {242-252}, title = {Effect of processing variables on the physico-chemical characteristics and aroma of borş , a traditional beverage derived from wheat bran}, url = {https://oadoi.org/10.1016/j.foodchem.2018.05.095}, volume = {265}, year = {2018} }