CORDIS proporciona enlaces a los documentos públicos y las publicaciones de los proyectos de los programas marco HORIZONTE.
Los enlaces a los documentos y las publicaciones de los proyectos del Séptimo Programa Marco, así como los enlaces a algunos tipos de resultados específicos, como conjuntos de datos y «software», se obtienen dinámicamente de OpenAIRE .
Resultado final
Experiences and results related to truffles and fruit cultivation also aquired during the secondments, will be shared among participants by means of seminars and/or workshops
Seminars and Workshops related to each WP4 secondment (se abrirá en una nueva ventana)Experiences and results related to the management of the wild truffle sites also aquired during the secondments, will be shared among participants by means of seminars and/or workshops
Workshops and seminars related to each WP5 secondment (se abrirá en una nueva ventana)Experiences and results related to truffles pre-treatment, preserving and processing, also aquired during the secondments, will be shared among participants by means of seminars and/or workshops
Summer school (se abrirá en una nueva ventana)A summer school will be organised in Perugia at M 26. The programme headed to the project ESR and University students will be targeted at “Innovation and Knowledge Transfer in the Truffles value chain”.
Seminars and Workshops related to each WP2 secondment (se abrirá en una nueva ventana)Experiences and results related to morfological and molecular identification of truffle species, also aquired during the secondments, will be shared among participants by means of seminars and/or workshops
Workshops, seminars, etc. (to be held at UNIPG, UAC, UM, in correspondence of the WP 7 secondments) (se abrirá en una nueva ventana)Workshop and seminars about juridical, ethical and normative issues will be held at UNIPG, UAC, UM, in correspondence of the legal research unit secondments
Submission of articles (at least 10) on peer reviewed Journals and other dissemination products (se abrirá en una nueva ventana)All project partners will be involved in the Submission of at least 10 open access articles on Peer reviewed Journals and dissemination journals. Targeted journals have been defined for each work package.
Perugia International Conference (se abrirá en una nueva ventana)An international conference will be organised in Perugia in the frame of the project to present the achieved results. (M. 43)
A detailed description of all key morphological features and molecular tools for the identification of each Tuber spp. of interest will be provided as a public database available online
Database on innovations and products available for truffle pre-treatment, preservation and processing (se abrirá en una nueva ventana)Studies on truffle pre-treatment, preservation and processing conducted during this project will provide a database of the innovations gained concerning these practices
This deliverable consists in identifying and evaluating the environmental features such as soil climate vegetation ectomycorrhizae in order to establish clear limits for the truffle growing conditions Moreover cultural practices will be tested and finally the proper management techniques which allow improving the truffle production will be defined
Common protocol for the plantation of inoculated seedlings (se abrirá en una nueva ventana)This protocol will be defined after sharing of information and experiences among the participants and successive selection of the best practices to put inoculated seedlings in the fields
Economic and Institutional aspects (se abrirá en una nueva ventana)A study on the economical and institutional aspects will be elaborated after studying the economic and political structure ruling the private and public markets concerned with truffle production in the Counties where the project takes place.
Selection of methodologies for plant mycorrhization: morphological and molecular (se abrirá en una nueva ventana)Current methodologies for plant mycorrhization with Tuber spp will be reviewed and the best practices will be selected for the future definition of a common protocol
Draft of Code of conduct; Template of agreements (se abrirá en una nueva ventana)Practical instruments to support the local authorities, associations of farmers, manufacturing producers, consumers, for a sustainable exploitation of the truffles, will be provided.These instruments will include, at least: - Draft of laws and regulations for the local authorities; -codes of conducts for associations of stakeholders (producers, farmers, consumers); - template of agreements, such as sell agreements, material transfer agreement, etc.
Cultural practices suitable for orchards renovation (se abrirá en una nueva ventana)Practices will be defined after sharing of information and experiences among the participants and successive selection of the best cultural practices for orchards renovation
Guideline for collection, commercialisation and search of the truffles (se abrirá en una nueva ventana)The following issues will be taken into major consideration in defining guidelines for collection, commercialisation and search of the truffles:- Problems concerning the collection of the truffles in relation to the rights of the land owners and of the local communities; - Problems related to the legal discipline of property on the truffles; - Questions concerning the circulation of the truffle within the EU internal market and the commerce from/towards the third countries;Protection of the health of the consumers;- Avoiding the fraud in damage of consumers the unfair competition damaging the EU undertakings;- Legal/ethical problems concerning the protection of the environment and of the biodiversity - Elaborating system of the certification of the quality;-Other ethical and legal issues
Best practices to produce new brand of truffle processed food in the Mediterranean area (se abrirá en una nueva ventana)Studies on truffle pre-treatment, preservation and processing conducted during this project will provide guidelines containing the best practices to produce new brand of truffle processed food in the Mediterranean area.
New and appropriate methods for physical and sensorial evaluation of truffles and their processed food (se abrirá en una nueva ventana)Studies regarding sensorial properties to evaluate both fresh and processed truffle, by taking particular care in defining specific descriptors and rheological properties able to characterize truffle products, will be carried-out. Specific descriptors will be identified by using reference data. A group of panellists will be identified and trained
Cultural practices suitable for truffle cultivation (se abrirá en una nueva ventana)Practices will be defined after sharing of information and experiences among the participants and successive selection of the best cultural practices of truffle cultivation
Mild technology processing techniques (lab and/or pilot scale) for new food products containing truffle and shelf-life assessment (se abrirá en una nueva ventana)Shelflife assessment of both fresh and processed truffle the latter obtained by using mild technologies will be carriedout by taking particular care of food safety and quality
Manual for the management of natural sites of the most important truffle species (se abrirá en una nueva ventana)Results and data collected during the project about the management of truffle wild sites will be used to provide a public manual with the best practices to manage and preserve the natural productive sites of most important truffle species
New and appropriate high-performance analytical methods to evaluate truffle and their processed food (se abrirá en una nueva ventana)Specific high-performance analytical methods on both fresh and processed truffle aimed to characterize them will be carried-out. In addition to the ordinary analysis essential addressed to identify the basic chemical as: pH, dry matter, proteins, carbohydrates, lipids, ashes, some instrumental high-performance analysis will be performed.
Cultural practices for fruits and truffle cultivation and propagation (se abrirá en una nueva ventana)Practices will be defined after sharing of information and experiences among the participants and successive selection of the best cultural practices for cultivation and propagation of fruits and truffles
Important steps to check for certification of Tuber inoculated plants (se abrirá en una nueva ventana)The most important aspects and steps for the certification of the inoculated host plants will be defined
Development of a common protocol for pathogen and fraud detection in truffles and truffled products (se abrirá en una nueva ventana)detection of pathogens in truffle and truffled products will be approached by a combination of traditional microbiology analysis, applying ISO standards, and rapid methods for food microbiology, as molecular methods or epifluorescence. For detection of frauds in truffled products, label and ingredients will be studied, then, for the analysis will be used: microscopic identification to determine spores morphology, molecular methods as multiplex PCR to identify truffle species, instrumental methods using Headspace Gas Chromatography/Mass Spectrometry (HS-GC-MS) and semi instrumental methods Gas Chromatography-Olfactometry (GC-O) for detecting artificial (Bis(methylthio)methane) and genuine aromas, and finally, a sensory analysis to complete the hedonic part of the analysis.Finally, a common protocol for pathogen and fraud detection in truffles and truffle products will be published
Ecological features analysis for cultivated truffle species (se abrirá en una nueva ventana)Key ecologial aspects of typical truffle environments will be considered, such as pedological conditions, humidity, temperature, etc. These conditions, different for each Tuber spp. should be reproduced in truffle cultivation sites
The first version of the public website will be functioning by M3, but it will continuously be updated with the public results of the project, and with information directed to the different expected audiences. Appropriate formats will be sought in order to make information useful and accessible.
Publicaciones
Autores:
Garcia-Barreda, Sergi; Navarro-Rocha, Juliana; Gómez-Molina, Eva; Barou, Vasiliki; Sanz, María Ángeles; Sánchez, Sergio; Parladé, Javier
Publicado en:
Plant and soil, Edición 1, 2023, ISSN 1573-5036
Editor:
Springer nature
DOI:
10.1007/s11104-023-06106-3
Autores:
Brian S. Steidinger, Ulf Büntgen, Uli Stobbe, Willy Tegel, Ludger Sproll, Matthias Haeni, Barbara Moserl, István Bagi, José-Antonio Bonet, Marc Buée, Benjamin Dauphin, Virginie Molinier, Roman Zweifel, Fernando Martínez-Peña, Simon Egli, Martina Peter
Publicado en:
Global change biology, Edición Volume 28, Edición 21 November 2022, 2022, Página(s) 1-15, ISSN 1365-2486
Editor:
Wiley Online Library
DOI:
10.1111/gcb.16424
Autores:
Eva Tejedor-Calvo, Víctor Baquero-Aznar, Sara Vega-Diez, María Luisa Salvador, María Ángeles Sanz, Sergio Sánchez, Pedro Marco, Sergi García-Barreda, Jaime González-Buesa
Publicado en:
Food Hydrocolloids, Edición 151, 2025, Página(s) 109874, ISSN 0268-005X
Editor:
Elsevier BV
DOI:
10.1016/j.foodhyd.2024.109874
Autores:
Eva Tejedor Calvo; Sergi García-Barreda; María Felices-Mayordomo; Domingo Blanco; Sergio Sánchez; Pedro Marco
Publicado en:
Food control, Edición 1, 2022, ISSN 0956-7135
Editor:
Elsevier BV
DOI:
10.1016/j.foodcont.2022.109424
Autores:
Eva Tejedor-Calvo, Sergi Garcia-Barreda, José Sebastián Dambolena, David Pelissero, Sergio Sánchez, Pedro Marco, Eduardo Nouhra
Publicado en:
Food Research International, Edición 173, 2025, Página(s) 113300, ISSN 0963-9969
Editor:
Elsevier BV
DOI:
10.1016/j.foodres.2023.113300
Autores:
Eva Tejedor-Calvo; Diego Morales; Laura Morillo; Laura Vega; Mercedes Caro; Fhernanda Ribeiro Smiderle; Marcello Iacomini; Pedro Marco; Cristina Soler-Rivas
Publicado en:
Foods; Volume 12; Edición 14; Pages: 2724, Edición 1, 2023, ISSN 2304-8158
Editor:
MDPI
DOI:
10.3390/foods12142724
Autores:
Mara Rondolini, Maurizio Zotti, Gilberto Bragato, Leonardo Baciarelli Falini, Lara Reale, Domizia Donnini
Publicado en:
Journal of Fungi, Edición 10, 2025, Página(s) 800, ISSN 2309-608X
Editor:
MDPI AG
DOI:
10.3390/jof10110800
Autores:
PABLO PODADERA-RIVERA, FRANCISCO J. CALDERÓN-VÁZQUEZ
Publicado en:
Open Research Europe, Edición 5, 2025, Página(s) 57, ISSN 2732-5121
Editor:
F1000 Research Ltd
DOI:
10.12688/openreseurope.19640.1
Autores:
Eva Gómez-Molina, Sergio Sánchez, Meritxell Puig-Pey, Sergi Garcia-Barreda
Publicado en:
Fungal Biology, Edición Volume 127, Edicións 10–11, October–November 2023, 2023, Página(s) 1328-1335, ISSN 1878-6146
Editor:
Elsevier BV
DOI:
10.1016/j.funbio.2023.07.004
Autores:
Sergio Sánchez, Claude Murat, Domizia Donnini, Eva Gómez-Molina, Mara Rondolini, Pedro Marco, Sergi Garcia-Barreda
Publicado en:
Agronomy for Sustainable Development, Edición 45, 2025, ISSN 1774-0746
Editor:
Springer Verlag
DOI:
10.1007/s13593-025-01071-w
Autores:
Eva Tejedor-Calvo, Sergi García-Barreda, Sergio Sánchez, María Ángeles Sanz and Pedro Marco
Publicado en:
Foods, Edición 13 (6), 2024, Página(s) 837, ISSN 2304-8158
Editor:
MDPI
DOI:
10.3390/foods13060837
Autores:
Francisco Kuhar, Eva Tejedor-Calvo, Alejandro Sequeira, David Pelissero, Mariana Cosse, Domizia Donnini, Eduardo Nouhra
Publicado en:
Journal of Fungi, Edición 10(6), 2024, Página(s) 421, ISSN 2309-6098
Editor:
MDPI
DOI:
10.3390/jof10060421
Autores:
Gimeno Martínez, David; Marco Montori, Pedro; Atarés, Miguel; Navarro Rocha, Juliana
Publicado en:
ITEA-Información Técnica Económica Agraria, Edición 15, 2024
Editor:
Asociación Interprofesional para el Desarrollo Agrario (ASEPA)
DOI:
10.12706/itea.2024.010
Autores:
AndreeaDaniela Dam; Leonardo Baciarelli Falini; Mara Rondolini; Andrea Rubini; Claudia Riccioni; Beatrice Belfiori; Domizia Donnini
Publicado en:
XI International Workshop on Edible Mycorrhizal Mushrooms – Book of Abstracts, Edición 8, 2024
Editor:
XI IWEMM Organizing Committee
Autores:
Belfiori B.; Riccioni C.; Gómez-Molina E.; Sánchez S.; Gallo L.; García-Barreda S.; Henkrar F.; Khabar L.; Marjanović Ž.; Rubini A.
Publicado en:
Truffle Research Union of Europe Conference – Book of Abstracts, Edición 15, 2023
Editor:
15th Truffle Research Union of Europe Conference, Belgrade (Serbia), September 27–30, 2023
Autores:
Marjanović, Zaklina; Bonet, Jose Antonio; Oliach, Daniel; Murat, Claude; Alday, Josu; Kukobat, Lana; Stefanović, Slobodan; Nikolić, Radoslava; Rubini, Andrea; Riccioni, Claudia; Belfiori, Beatrice; Rondolini, Mara; Donnini, Domizia; Bragato, Gilberto; Sánchez Durán, Sergio; Garcia Barreda, Sergi
Publicado en:
2024, conference: 12th International Mycological Congress, Maastricht, Holland, Edición Presented at the 12th International Mycological Congress, Maastricht, Holland, 2024, 2024
Editor:
Institut za multidisciplinarna istraživanja (Institute of Multidisciplinary Research), University of Belgrade
Autores:
Domizia Donnini; Daniele Chiappini; Andrea Rubini; Claudia Riccioni; Beatrice Belfiori; Claude Murat; Daniel Oliach; Pedro Marco Montori; Roberto Cippitani; Marina Bufacchi
Publicado en:
reponame:citaREA. Repositorio Institucional del CITA, Edición 16, 2024
Editor:
XI INTERNATIONAL WORKSHOP ON EDIBLE MYCORRHIZAL MUSHROOMS - BOOK OF ABSTRACTS
Autores:
Fernanda Utrera; Stella M. Romero; Beatrice Belfiori; Claudia Riccioni; Andrea Rubini; Eduardo Nouhra
Publicado en:
Proceedings of the 11th International Workshop on Edible Mycorrhizal Mushrooms (IWEMM 11), Edición 8, 2024
Editor:
IWEMM Organizing Committee
Autores:
María Belén Pildain; Carolina Barroetaveña; Beatrice Belfiori; Claudia Riccioni; Andrea Rubini
Publicado en:
XI International Workshop on Edible Mycorrhizal Mushrooms – Book of Abstracts, Edición 12, 2024
Editor:
XI International Workshop on Edible Mycorrhizal Mushrooms Organizing Committee
Autores:
Zaklina Marjanovic
Publicado en:
Book of abstracts Truffle Research Union of Europe Conference, Edición 1, 2023, ISBN 978-86-80109-25-1
Editor:
University of Belgrade Institute for Multidisciplinary Research
Autores:
Beatrice Belfiori; Claudia Riccioni; Maurizio Cenci; María Belén Pildain; Andrea Rubini
Publicado en:
XI International Workshop on Edible Mycorrhizal Mushrooms – Book of Abstracts, Edición 13, 2024
Editor:
XI International Workshop on Edible Mycorrhizal Mushrooms Organizing Committee
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