CORDIS fornisce collegamenti ai risultati finali pubblici e alle pubblicazioni dei progetti ORIZZONTE.
I link ai risultati e alle pubblicazioni dei progetti del 7° PQ, così come i link ad alcuni tipi di risultati specifici come dataset e software, sono recuperati dinamicamente da .OpenAIRE .
Risultati finali
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 (si apre in una nuova finestra)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 (si apre in una nuova finestra)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 (si apre in una nuova finestra)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 (si apre in una nuova finestra)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) (si apre in una nuova finestra)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 (si apre in una nuova finestra)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 (si apre in una nuova finestra)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 (si apre in una nuova finestra)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 (si apre in una nuova finestra)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 (si apre in una nuova finestra)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 (si apre in una nuova finestra)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 (si apre in una nuova finestra)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 (si apre in una nuova finestra)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 (si apre in una nuova finestra)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 (si apre in una nuova finestra)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 (si apre in una nuova finestra)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 (si apre in una nuova finestra)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 (si apre in una nuova finestra)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 (si apre in una nuova finestra)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 (si apre in una nuova finestra)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 (si apre in una nuova finestra)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 (si apre in una nuova finestra)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 (si apre in una nuova finestra)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 (si apre in una nuova finestra)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.
Pubblicazioni
Autori:
Garcia-Barreda, Sergi; Navarro-Rocha, Juliana; Gómez-Molina, Eva; Barou, Vasiliki; Sanz, María Ángeles; Sánchez, Sergio; Parladé, Javier
Pubblicato in:
Plant and soil, Numero 1, 2023, ISSN 1573-5036
Editore:
Springer nature
DOI:
10.1007/s11104-023-06106-3
Autori:
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
Pubblicato in:
Global change biology, Numero Volume 28, Numero 21 November 2022, 2022, Pagina/e 1-15, ISSN 1365-2486
Editore:
Wiley Online Library
DOI:
10.1111/gcb.16424
Autori:
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
Pubblicato in:
Food Hydrocolloids, Numero 151, 2025, Pagina/e 109874, ISSN 0268-005X
Editore:
Elsevier BV
DOI:
10.1016/j.foodhyd.2024.109874
Autori:
Eva Tejedor Calvo; Sergi García-Barreda; María Felices-Mayordomo; Domingo Blanco; Sergio Sánchez; Pedro Marco
Pubblicato in:
Food control, Numero 1, 2022, ISSN 0956-7135
Editore:
Elsevier BV
DOI:
10.1016/j.foodcont.2022.109424
Autori:
Eva Tejedor-Calvo, Sergi Garcia-Barreda, José Sebastián Dambolena, David Pelissero, Sergio Sánchez, Pedro Marco, Eduardo Nouhra
Pubblicato in:
Food Research International, Numero 173, 2025, Pagina/e 113300, ISSN 0963-9969
Editore:
Elsevier BV
DOI:
10.1016/j.foodres.2023.113300
Autori:
Eva Tejedor-Calvo; Diego Morales; Laura Morillo; Laura Vega; Mercedes Caro; Fhernanda Ribeiro Smiderle; Marcello Iacomini; Pedro Marco; Cristina Soler-Rivas
Pubblicato in:
Foods; Volume 12; Numero 14; Pages: 2724, Numero 1, 2023, ISSN 2304-8158
Editore:
MDPI
DOI:
10.3390/foods12142724
Autori:
Mara Rondolini, Maurizio Zotti, Gilberto Bragato, Leonardo Baciarelli Falini, Lara Reale, Domizia Donnini
Pubblicato in:
Journal of Fungi, Numero 10, 2025, Pagina/e 800, ISSN 2309-608X
Editore:
MDPI AG
DOI:
10.3390/jof10110800
Autori:
PABLO PODADERA-RIVERA, FRANCISCO J. CALDERÓN-VÁZQUEZ
Pubblicato in:
Open Research Europe, Numero 5, 2025, Pagina/e 57, ISSN 2732-5121
Editore:
F1000 Research Ltd
DOI:
10.12688/openreseurope.19640.1
Autori:
Eva Gómez-Molina, Sergio Sánchez, Meritxell Puig-Pey, Sergi Garcia-Barreda
Pubblicato in:
Fungal Biology, Numero Volume 127, Numeros 10–11, October–November 2023, 2023, Pagina/e 1328-1335, ISSN 1878-6146
Editore:
Elsevier BV
DOI:
10.1016/j.funbio.2023.07.004
Autori:
Sergio Sánchez, Claude Murat, Domizia Donnini, Eva Gómez-Molina, Mara Rondolini, Pedro Marco, Sergi Garcia-Barreda
Pubblicato in:
Agronomy for Sustainable Development, Numero 45, 2025, ISSN 1774-0746
Editore:
Springer Verlag
DOI:
10.1007/s13593-025-01071-w
Autori:
Eva Tejedor-Calvo, Sergi García-Barreda, Sergio Sánchez, María Ángeles Sanz and Pedro Marco
Pubblicato in:
Foods, Numero 13 (6), 2024, Pagina/e 837, ISSN 2304-8158
Editore:
MDPI
DOI:
10.3390/foods13060837
Autori:
Francisco Kuhar, Eva Tejedor-Calvo, Alejandro Sequeira, David Pelissero, Mariana Cosse, Domizia Donnini, Eduardo Nouhra
Pubblicato in:
Journal of Fungi, Numero 10(6), 2024, Pagina/e 421, ISSN 2309-6098
Editore:
MDPI
DOI:
10.3390/jof10060421
Autori:
Gimeno Martínez, David; Marco Montori, Pedro; Atarés, Miguel; Navarro Rocha, Juliana
Pubblicato in:
ITEA-Información Técnica Económica Agraria, Numero 15, 2024
Editore:
Asociación Interprofesional para el Desarrollo Agrario (ASEPA)
DOI:
10.12706/itea.2024.010
Autori:
AndreeaDaniela Dam; Leonardo Baciarelli Falini; Mara Rondolini; Andrea Rubini; Claudia Riccioni; Beatrice Belfiori; Domizia Donnini
Pubblicato in:
XI International Workshop on Edible Mycorrhizal Mushrooms – Book of Abstracts, Numero 8, 2024
Editore:
XI IWEMM Organizing Committee
Autori:
Belfiori B.; Riccioni C.; Gómez-Molina E.; Sánchez S.; Gallo L.; García-Barreda S.; Henkrar F.; Khabar L.; Marjanović Ž.; Rubini A.
Pubblicato in:
Truffle Research Union of Europe Conference – Book of Abstracts, Numero 15, 2023
Editore:
15th Truffle Research Union of Europe Conference, Belgrade (Serbia), September 27–30, 2023
Autori:
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
Pubblicato in:
2024, conference: 12th International Mycological Congress, Maastricht, Holland, Numero Presented at the 12th International Mycological Congress, Maastricht, Holland, 2024, 2024
Editore:
Institut za multidisciplinarna istraživanja (Institute of Multidisciplinary Research), University of Belgrade
Autori:
Domizia Donnini; Daniele Chiappini; Andrea Rubini; Claudia Riccioni; Beatrice Belfiori; Claude Murat; Daniel Oliach; Pedro Marco Montori; Roberto Cippitani; Marina Bufacchi
Pubblicato in:
reponame:citaREA. Repositorio Institucional del CITA, Numero 16, 2024
Editore:
XI INTERNATIONAL WORKSHOP ON EDIBLE MYCORRHIZAL MUSHROOMS - BOOK OF ABSTRACTS
Autori:
Fernanda Utrera; Stella M. Romero; Beatrice Belfiori; Claudia Riccioni; Andrea Rubini; Eduardo Nouhra
Pubblicato in:
Proceedings of the 11th International Workshop on Edible Mycorrhizal Mushrooms (IWEMM 11), Numero 8, 2024
Editore:
IWEMM Organizing Committee
Autori:
María Belén Pildain; Carolina Barroetaveña; Beatrice Belfiori; Claudia Riccioni; Andrea Rubini
Pubblicato in:
XI International Workshop on Edible Mycorrhizal Mushrooms – Book of Abstracts, Numero 12, 2024
Editore:
XI International Workshop on Edible Mycorrhizal Mushrooms Organizing Committee
Autori:
Zaklina Marjanovic
Pubblicato in:
Book of abstracts Truffle Research Union of Europe Conference, Numero 1, 2023, ISBN 978-86-80109-25-1
Editore:
University of Belgrade Institute for Multidisciplinary Research
Autori:
Beatrice Belfiori; Claudia Riccioni; Maurizio Cenci; María Belén Pildain; Andrea Rubini
Pubblicato in:
XI International Workshop on Edible Mycorrhizal Mushrooms – Book of Abstracts, Numero 13, 2024
Editore:
XI International Workshop on Edible Mycorrhizal Mushrooms Organizing Committee
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