RICERCA ITALIANA     

Programmi di ricerca simili:

• 1 - Studio comparativo delle proteine della cariosside di frumenti normali e transgenici: caratteristiche qualitative-nutrizionali e sicurezza alimentare
• 2 - Ricerca e valorizzazione di sostanze bioattive in scarti di lavorazione dell'industria di trasformazione di prodotti di origine vegetale
• 3 - Trasferimento di geni in piante di interesse agrario mediante ingegneria genetica e cromosomica: impatto sul genoma e strategie di ottimizzazione
• 4 - Potenziali bersagli molecolari dell'ospite e del patogeno per ottenere piante coltivate resistenti alle malattie
• 5 - Nuovi Strumenti Analitici per la Sicurezza e le Indagini: Determinazione di Tracce di Esplosivi e Composti Correlati.
• 6 - Il ruolo della mioglobina nel muscolo umano: rapporto tra struttura molecolare e funzione delle diverse isoforme
• 7 - IMPIEGO DI SOSTANZE DI AROMA DI ORIGINE VEGETALE PER IL MIGLIORAMENTO DELLA QUALITA' MICROBIOLOGICA DEI PRODOTTI ALIMENTARI
• 8 - Genomica e proteomica dei gliomi cerebrali: un approccio bioinformatico
• 9 - Iperinsulinismo congenito dell'infanzia: valutazione clinica e metabolica; analisi genetica e correlazione fenotipica; creazione registro nazionale.
• 10 - METODOLOGIE ANALITICHE ORIGINALI PER LA VALUTAZIONE DELLE CARATTERISTICHE DI MATRICI LIPIDICHE NATURALI E PER LA SINTESI DI LIPIDI STRUTTURATI

Classificazione scientifico-disciplinare

• Area scientifico disciplinare: Scienze agrarie e veterinarie
  • AGRONOMIA E COLTIVAZIONI ERBACEE
  • GENETICA AGRARIA
  • SCIENZE E TECNOLOGIE ALIMENTARI

Classificazione brevettuale

• CHEMISTRY; METALLURGY
  • BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESIZE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE (fermentation processes to form a food composition A21, A23; compounds in general, see the relevant compound class, e.g. C01, C07; brewing of beer C12C; producing vinegar C12J; processes for producing enzymes C12N9/00; DNA or RNA concerning genetic engineering, vectors, e.g. plasmids, or their isolation, preparation or purification C12N15/00)
    • MEASURING OR TESTING PROCESSES INVOLVING ENZYMES OR MICRO-ORGANISMS (immunoassay G01N33/53); COMPOSITIONS OR TEST PAPERS THEREFOR; PROCESSES OF PREPARING SUCH COMPOSITIONS; CONDITION RESPONSIVE CONTROL IN MICROBIOLOGICAL OR ENZYMOLOGICAL PROCESSES
    • MICRO-ORGANISMS OR ENZYMES; COMPOSITIONS THEREOF (biocides, pest repellants or attractants, or plant growth regulators, containing micro-organisms, viruses, microbial fungi, enzymes, fermentates or substances produced by or extracted from micro-organisms or animal material A01N63/00; food compositions A21, A23; medicinal preparations A61K; chemical aspects of, or use of materials for, bandages, dressings, absorbent pads or surgical articles A61L; fertilisers C05); PROPAGATING, PRESERVING OR MAINTAINING MICRO-ORGANISMS (preservation of living parts of humans or animals A01N1/02); MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA (micro-biological testing media C12Q)

Classificazione geografica

• Regione: Toscana

Bibliografia

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Parole Chiave

FRUMENTO TENERO E DURO, ALIMENTO FUNZIONALE, MOLECOLE BIOLOGICAMENTE ATTIVE, MARCATORI MOLECOLARI - SNP, FATTORI DI RISCHIO CARDIOVASCOLARE, REGRESSIONE MULTIPLA, PROTEINE DI RISERVA, MICRO E MACRO ELEMENTI, PCA