Antonio Calvi's research while affiliated with Mediterranean University of Reggio Calabria and other places

Publications (6)

Article
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Rye is used in some applications in the food and beverage industry and for the preparation of functional foods. It is an interesting raw material in malting and brewing due to its characteristic contribution to the beer’s color, turbidity, foam and aroma. The aim of this work was to optimize the micro-malting process of a rye landrace. The response...
Article
Local and alternative raw materials are of growing interest to the malting and brewing industry. These include wheat landraces, old varieties characterized by high protein content and resistance to biotic and abiotic stress. One of the basic ingredients of beer is malt, i.e., a grain that have been subjected to germination under controlled conditio...
Article
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The cultivation of wheat has been part of the evolution of human civilisation since ancient times. Wheat breeding has modified some of its characteristics to obtain improved varieties with high production potential that better meet the demands of the bread and pasta industry. Even today, there are still old varieties, landraces, adapted to particul...
Article
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Over two cropping seasons, 2017/18 and 2018/19, an experimental trial was conducted in a typical cereal-growing environment of the Calabrian hills (southern Italy) to study seeding rate (D) and nitrogen fertilization (N) effects on two barley F1 hybrids (Zoo and Jallon) compared to those of a traditional variety (Lutece), assessing the bio-agronomi...
Article
Full-text available
The crop yield and quality of seven annual forages (four grasses and three legumes) in sole crop and in mixtures (ratio 50:50) for oat (Avena sativa L.), Italian ryegrass (Lolium multiflorum Lam.), triticale (x Triticosecale Wittmack), barley (Hordeum vulgare L.), pea (Pisum sativum L.), berseem (Trifolium alexandrinum L.) and common vetch (Vicia s...

Citations

... Interestingly, a strongly negative correlation was found between wet gluten and GI for both emmer and einkorn (Table 5), confirming the suggestion that higher protein quantity is not related to the quality. Preiti et al. [42] also confirmed a negative correlation between WG and GI for common wheat. The impact of the growing year on total variation was the lowest (4.9%) of all the quality evaluation parameters, while the impact of the cultivar × growing year interaction was the highest (35.1%), indicating the different responses of cultivars to the growing conditions. ...
... In addition, forage for silage is commonly harvested at the early to mid dough stage of maturity, as this stage is considered as optimal from the point of view of balancing the DM yield with acceptable nutrient quality [39]. In Mediterranean environments, hybrid barley genotypes have shown high yield potential as well as great tolerance to abiotic stress and disease resistance due to a higher vegetative vigor and their ability to stay green for longer [40]. Furthermore, they showed a high nitrogen-use efficiency, allowing the reduction in the N inputs in their cultivation. ...
... Whereas, intercropped lima bean has showed greater advantage (5%− 24%) as against lablab (12% − 17%). Bacchi et al. (2021) reported that the fodder yield in cereal-legume intercropping showed a total LER was greater than one with a considerable advantage of 16%. The greater LER implies an overall improvement in crop and land productivity and environmental resource use compared with sole cropping of each species. ...