Pioppino mushroom in southern Italy: an undervalued source of nutrients and bioactive compounds.
Identifieur interne : 001260 ( Main/Exploration ); précédent : 001259; suivant : 001261Pioppino mushroom in southern Italy: an undervalued source of nutrients and bioactive compounds.
Auteurs : Nicola Landi [Italie] ; Severina Pacifico [Italie] ; Sara Ragucci [Italie] ; Antonella Ma Di Giuseppe [Italie] ; Federica Iannuzzi [Italie] ; Armando Zarrelli [Italie] ; Simona Piccolella [Italie] ; Antimo Di Maro [Italie]Source :
- Journal of the science of food and agriculture [ 1097-0010 ] ; 2017.
Descripteurs français
- KwdFr :
- MESH :
- analyse : Acides aminés, Acides gras, Antioxydants, Phénols, Protéines.
- composition chimique : Agaricus, Légumes.
- Italie, Valeur nutritive.
English descriptors
- KwdEn :
- MESH :
- chemical , analysis : Amino Acids, Antioxidants, Fatty Acids, Phenols, Proteins.
- chemistry : Agaricus, Vegetables.
- Italy, Nutritive Value.
Abstract
BACKGROUND
Agrocybe aegerita (V. Brig.) Singer, commonly known as Pioppino, is a popular edible mushroom, known in the Campania Region (Italy). Despite its habitual consumption, little nutritional and biochemical information is available. Thus, nutritional values, anti-radical properties and chemical composition of the wild Pioppino were compared to those of the cultivated Agaricus bisporus (J.E. Lange) Imbach (known as Champignon), equally analysed.
RESULTS
Macronutrient components (proteins, carbohydrates and lipids), free and protein amino acids and fatty acid content of poplar mushroom were achieved. Total phenol content of a defatted Pioppino alcoholic extract (PM) was determined, whereas DPPH and ABTS methods were applied to determine the radical scavenging capabilities of the extract. Ferricyanide and ORAC-fluorescein methods were also performed. Finally, LC-HRMS was used to identify and quantify the main metabolites in the extract. PM was mainly constituted of disaccharides, hexitol derivatives and malic acid. Coumaric acid isomers and C
CONCLUSION
All data revealed that wild Pioppino is an excellent functional food, by far exceeding that of the Champignon. Therefore, these data are useful to promote the consumption of this mushroom encouraging thus its biological cultivation, due to wild availability is strongly compromised by the extensive use of fungicides. © 2017 Society of Chemical Industry.
DOI: 10.1002/jsfa.8428
PubMed: 28503801
Affiliations:
Links toward previous steps (curation, corpus...)
Le document en format XML
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Naples</wicri:regionArea><wicri:noRegion>Naples</wicri:noRegion></affiliation></author><author><name sortKey="Piccolella, Simona" sort="Piccolella, Simona" uniqKey="Piccolella S" first="Simona" last="Piccolella">Simona Piccolella</name><affiliation wicri:level="1"><nlm:affiliation>Department of Environmental, Biological and Pharmaceutical Sciences and Technologies (DiSTABiF), University of Campania "Luigi Vanvitelli", Caserta, Italy.</nlm:affiliation><country xml:lang="fr">Italie</country><wicri:regionArea>Department of Environmental, Biological and Pharmaceutical Sciences and Technologies (DiSTABiF), University of Campania "Luigi Vanvitelli", Caserta</wicri:regionArea><wicri:noRegion>Caserta</wicri:noRegion></affiliation></author><author><name sortKey="Di Maro, Antimo" sort="Di Maro, Antimo" uniqKey="Di Maro A" first="Antimo" last="Di Maro">Antimo Di Maro</name><affiliation wicri:level="1"><nlm:affiliation>Department of Environmental, Biological and Pharmaceutical Sciences and Technologies (DiSTABiF), University of Campania "Luigi Vanvitelli", Caserta, Italy.</nlm:affiliation><country xml:lang="fr">Italie</country><wicri:regionArea>Department of Environmental, Biological and Pharmaceutical Sciences and Technologies (DiSTABiF), University of Campania "Luigi Vanvitelli", Caserta</wicri:regionArea><wicri:noRegion>Caserta</wicri:noRegion></affiliation></author></titleStmt><publicationStmt><idno type="wicri:source">PubMed</idno><date when="2017">2017</date><idno type="RBID">pubmed:28503801</idno><idno type="pmid">28503801</idno><idno type="doi">10.1002/jsfa.8428</idno><idno type="wicri:Area/Main/Corpus">001319</idno><idno type="wicri:explorRef" wicri:stream="Main" wicri:step="Corpus" wicri:corpus="PubMed">001319</idno><idno type="wicri:Area/Main/Curation">001319</idno><idno type="wicri:explorRef" wicri:stream="Main" wicri:step="Curation">001319</idno><idno type="wicri:Area/Main/Exploration">001319</idno></publicationStmt><sourceDesc><biblStruct><analytic><title xml:lang="en">Pioppino mushroom in southern Italy: an undervalued source of nutrients and bioactive compounds.</title><author><name sortKey="Landi, Nicola" sort="Landi, Nicola" uniqKey="Landi N" first="Nicola" last="Landi">Nicola Landi</name><affiliation wicri:level="1"><nlm:affiliation>Department of Environmental, Biological and Pharmaceutical Sciences and Technologies (DiSTABiF), University of Campania "Luigi Vanvitelli", Caserta, Italy.</nlm:affiliation><country xml:lang="fr">Italie</country><wicri:regionArea>Department of Environmental, Biological and Pharmaceutical Sciences and Technologies (DiSTABiF), University of Campania "Luigi Vanvitelli", Caserta</wicri:regionArea><wicri:noRegion>Caserta</wicri:noRegion></affiliation></author><author><name sortKey="Pacifico, Severina" sort="Pacifico, Severina" uniqKey="Pacifico S" first="Severina" last="Pacifico">Severina Pacifico</name><affiliation wicri:level="1"><nlm:affiliation>Department of Environmental, Biological and Pharmaceutical Sciences and Technologies (DiSTABiF), University of Campania "Luigi Vanvitelli", Caserta, Italy.</nlm:affiliation><country xml:lang="fr">Italie</country><wicri:regionArea>Department of Environmental, Biological and Pharmaceutical Sciences and Technologies (DiSTABiF), University of Campania "Luigi Vanvitelli", Caserta</wicri:regionArea><wicri:noRegion>Caserta</wicri:noRegion></affiliation></author><author><name sortKey="Ragucci, Sara" sort="Ragucci, Sara" uniqKey="Ragucci S" first="Sara" last="Ragucci">Sara Ragucci</name><affiliation wicri:level="1"><nlm:affiliation>Department of Environmental, Biological and Pharmaceutical Sciences and Technologies (DiSTABiF), University of Campania "Luigi Vanvitelli", Caserta, Italy.</nlm:affiliation><country xml:lang="fr">Italie</country><wicri:regionArea>Department of Environmental, Biological and Pharmaceutical Sciences and Technologies (DiSTABiF), University of Campania "Luigi Vanvitelli", Caserta</wicri:regionArea><wicri:noRegion>Caserta</wicri:noRegion></affiliation></author><author><name sortKey="Di Giuseppe, Antonella Ma" sort="Di Giuseppe, Antonella Ma" uniqKey="Di Giuseppe A" first="Antonella Ma" last="Di Giuseppe">Antonella Ma Di Giuseppe</name><affiliation wicri:level="1"><nlm:affiliation>Department of Environmental, Biological and Pharmaceutical Sciences and Technologies (DiSTABiF), University of Campania "Luigi Vanvitelli", Caserta, Italy.</nlm:affiliation><country xml:lang="fr">Italie</country><wicri:regionArea>Department of Environmental, Biological and Pharmaceutical Sciences and Technologies (DiSTABiF), University of Campania "Luigi Vanvitelli", Caserta</wicri:regionArea><wicri:noRegion>Caserta</wicri:noRegion></affiliation></author><author><name sortKey="Iannuzzi, Federica" sort="Iannuzzi, Federica" uniqKey="Iannuzzi F" first="Federica" last="Iannuzzi">Federica Iannuzzi</name><affiliation wicri:level="1"><nlm:affiliation>Department of Environmental, Biological and Pharmaceutical Sciences and Technologies (DiSTABiF), University of Campania "Luigi Vanvitelli", Caserta, Italy.</nlm:affiliation><country xml:lang="fr">Italie</country><wicri:regionArea>Department of Environmental, Biological and Pharmaceutical Sciences and Technologies (DiSTABiF), University of Campania "Luigi Vanvitelli", Caserta</wicri:regionArea><wicri:noRegion>Caserta</wicri:noRegion></affiliation></author><author><name sortKey="Zarrelli, Armando" sort="Zarrelli, Armando" uniqKey="Zarrelli A" first="Armando" last="Zarrelli">Armando Zarrelli</name><affiliation wicri:level="1"><nlm:affiliation>Department of Organic Chemistry and Biochemistry, University of Naples 'Federico II', Naples, Italy.</nlm:affiliation><country xml:lang="fr">Italie</country><wicri:regionArea>Department of Organic Chemistry and Biochemistry, University of Naples 'Federico II', Naples</wicri:regionArea><wicri:noRegion>Naples</wicri:noRegion></affiliation></author><author><name sortKey="Piccolella, Simona" sort="Piccolella, Simona" uniqKey="Piccolella S" first="Simona" last="Piccolella">Simona Piccolella</name><affiliation wicri:level="1"><nlm:affiliation>Department of Environmental, Biological and Pharmaceutical Sciences and Technologies (DiSTABiF), University of Campania "Luigi Vanvitelli", Caserta, Italy.</nlm:affiliation><country xml:lang="fr">Italie</country><wicri:regionArea>Department of Environmental, Biological and Pharmaceutical Sciences and Technologies (DiSTABiF), University of Campania "Luigi Vanvitelli", Caserta</wicri:regionArea><wicri:noRegion>Caserta</wicri:noRegion></affiliation></author><author><name sortKey="Di Maro, Antimo" sort="Di Maro, Antimo" uniqKey="Di Maro A" first="Antimo" last="Di Maro">Antimo Di Maro</name><affiliation wicri:level="1"><nlm:affiliation>Department of Environmental, Biological and Pharmaceutical Sciences and Technologies (DiSTABiF), University of Campania "Luigi Vanvitelli", Caserta, Italy.</nlm:affiliation><country xml:lang="fr">Italie</country><wicri:regionArea>Department of Environmental, Biological and Pharmaceutical Sciences and Technologies (DiSTABiF), University of Campania "Luigi Vanvitelli", Caserta</wicri:regionArea><wicri:noRegion>Caserta</wicri:noRegion></affiliation></author></analytic><series><title level="j">Journal of the science of food and agriculture</title><idno type="eISSN">1097-0010</idno><imprint><date when="2017" type="published">2017</date></imprint></series></biblStruct></sourceDesc></fileDesc><profileDesc><textClass><keywords scheme="KwdEn" xml:lang="en"><term>Agaricus (chemistry)</term><term>Amino Acids (analysis)</term><term>Antioxidants (analysis)</term><term>Fatty Acids (analysis)</term><term>Italy (MeSH)</term><term>Nutritive Value (MeSH)</term><term>Phenols (analysis)</term><term>Proteins (analysis)</term><term>Vegetables (chemistry)</term></keywords><keywords scheme="KwdFr" xml:lang="fr"><term>Acides aminés (analyse)</term><term>Acides gras (analyse)</term><term>Agaricus (composition chimique)</term><term>Antioxydants (analyse)</term><term>Italie (MeSH)</term><term>Légumes (composition chimique)</term><term>Phénols (analyse)</term><term>Protéines (analyse)</term><term>Valeur nutritive (MeSH)</term></keywords><keywords scheme="MESH" type="chemical" qualifier="analysis" xml:lang="en"><term>Amino Acids</term><term>Antioxidants</term><term>Fatty Acids</term><term>Phenols</term><term>Proteins</term></keywords><keywords scheme="MESH" qualifier="analyse" xml:lang="fr"><term>Acides aminés</term><term>Acides gras</term><term>Antioxydants</term><term>Phénols</term><term>Protéines</term></keywords><keywords scheme="MESH" qualifier="chemistry" xml:lang="en"><term>Agaricus</term><term>Vegetables</term></keywords><keywords scheme="MESH" qualifier="composition chimique" xml:lang="fr"><term>Agaricus</term><term>Légumes</term></keywords><keywords scheme="MESH" xml:lang="en"><term>Italy</term><term>Nutritive Value</term></keywords><keywords scheme="MESH" xml:lang="fr"><term>Italie</term><term>Valeur nutritive</term></keywords></textClass></profileDesc></teiHeader><front><div type="abstract" xml:lang="en"><p><b>BACKGROUND</b></p><p>Agrocybe aegerita (V. Brig.) Singer, commonly known as Pioppino, is a popular edible mushroom, known in the Campania Region (Italy). Despite its habitual consumption, little nutritional and biochemical information is available. Thus, nutritional values, anti-radical properties and chemical composition of the wild Pioppino were compared to those of the cultivated Agaricus bisporus (J.E. Lange) Imbach (known as Champignon), equally analysed.</p></div><div type="abstract" xml:lang="en"><p><b>RESULTS</b></p><p>Macronutrient components (proteins, carbohydrates and lipids), free and protein amino acids and fatty acid content of poplar mushroom were achieved. Total phenol content of a defatted Pioppino alcoholic extract (PM) was determined, whereas DPPH and ABTS methods were applied to determine the radical scavenging capabilities of the extract. Ferricyanide and ORAC-fluorescein methods were also performed. Finally, LC-HRMS was used to identify and quantify the main metabolites in the extract. PM was mainly constituted of disaccharides, hexitol derivatives and malic acid. Coumaric acid isomers and C</p></div><div type="abstract" xml:lang="en"><p><b>CONCLUSION</b></p><p>All data revealed that wild Pioppino is an excellent functional food, by far exceeding that of the Champignon. Therefore, these data are useful to promote the consumption of this mushroom encouraging thus its biological cultivation, due to wild availability is strongly compromised by the extensive use of fungicides. © 2017 Society of Chemical Industry.</p></div></front></TEI><pubmed><MedlineCitation Status="MEDLINE" Owner="NLM"><PMID Version="1">28503801</PMID><DateCompleted><Year>2017</Year><Month>12</Month><Day>15</Day></DateCompleted><DateRevised><Year>2017</Year><Month>12</Month><Day>15</Day></DateRevised><Article PubModel="Print-Electronic"><Journal><ISSN IssnType="Electronic">1097-0010</ISSN><JournalIssue CitedMedium="Internet"><Volume>97</Volume><Issue>15</Issue><PubDate><Year>2017</Year><Month>Dec</Month></PubDate></JournalIssue><Title>Journal of the science of food and agriculture</Title><ISOAbbreviation>J Sci Food Agric</ISOAbbreviation></Journal><ArticleTitle>Pioppino mushroom in southern Italy: an undervalued source of nutrients and bioactive compounds.</ArticleTitle><Pagination><MedlinePgn>5388-5397</MedlinePgn></Pagination><ELocationID EIdType="doi" ValidYN="Y">10.1002/jsfa.8428</ELocationID><Abstract><AbstractText Label="BACKGROUND" NlmCategory="BACKGROUND">Agrocybe aegerita (V. Brig.) Singer, commonly known as Pioppino, is a popular edible mushroom, known in the Campania Region (Italy). Despite its habitual consumption, little nutritional and biochemical information is available. Thus, nutritional values, anti-radical properties and chemical composition of the wild Pioppino were compared to those of the cultivated Agaricus bisporus (J.E. Lange) Imbach (known as Champignon), equally analysed.</AbstractText><AbstractText Label="RESULTS" NlmCategory="RESULTS">Macronutrient components (proteins, carbohydrates and lipids), free and protein amino acids and fatty acid content of poplar mushroom were achieved. Total phenol content of a defatted Pioppino alcoholic extract (PM) was determined, whereas DPPH and ABTS methods were applied to determine the radical scavenging capabilities of the extract. Ferricyanide and ORAC-fluorescein methods were also performed. Finally, LC-HRMS was used to identify and quantify the main metabolites in the extract. PM was mainly constituted of disaccharides, hexitol derivatives and malic acid. Coumaric acid isomers and C<sub>6</sub> C<sub>1</sub> compounds were also detected.</AbstractText><AbstractText Label="CONCLUSION" NlmCategory="CONCLUSIONS">All data revealed that wild Pioppino is an excellent functional food, by far exceeding that of the Champignon. Therefore, these data are useful to promote the consumption of this mushroom encouraging thus its biological cultivation, due to wild availability is strongly compromised by the extensive use of fungicides. © 2017 Society of Chemical Industry.</AbstractText><CopyrightInformation>© 2017 Society of Chemical Industry.</CopyrightInformation></Abstract><AuthorList CompleteYN="Y"><Author ValidYN="Y"><LastName>Landi</LastName><ForeName>Nicola</ForeName><Initials>N</Initials><AffiliationInfo><Affiliation>Department of Environmental, Biological and Pharmaceutical Sciences and Technologies (DiSTABiF), University of Campania "Luigi Vanvitelli", Caserta, Italy.</Affiliation></AffiliationInfo></Author><Author ValidYN="Y"><LastName>Pacifico</LastName><ForeName>Severina</ForeName><Initials>S</Initials><AffiliationInfo><Affiliation>Department of Environmental, Biological and Pharmaceutical Sciences and Technologies (DiSTABiF), University of Campania "Luigi Vanvitelli", Caserta, Italy.</Affiliation></AffiliationInfo></Author><Author ValidYN="Y"><LastName>Ragucci</LastName><ForeName>Sara</ForeName><Initials>S</Initials><AffiliationInfo><Affiliation>Department of Environmental, Biological and Pharmaceutical Sciences and Technologies (DiSTABiF), University of Campania "Luigi Vanvitelli", Caserta, Italy.</Affiliation></AffiliationInfo></Author><Author ValidYN="Y"><LastName>Di Giuseppe</LastName><ForeName>Antonella Ma</ForeName><Initials>AM</Initials><AffiliationInfo><Affiliation>Department of Environmental, Biological and Pharmaceutical Sciences and Technologies (DiSTABiF), University of Campania "Luigi Vanvitelli", Caserta, Italy.</Affiliation></AffiliationInfo></Author><Author ValidYN="Y"><LastName>Iannuzzi</LastName><ForeName>Federica</ForeName><Initials>F</Initials><AffiliationInfo><Affiliation>Department of Environmental, Biological and Pharmaceutical Sciences and Technologies (DiSTABiF), University of Campania "Luigi Vanvitelli", Caserta, Italy.</Affiliation></AffiliationInfo></Author><Author ValidYN="Y"><LastName>Zarrelli</LastName><ForeName>Armando</ForeName><Initials>A</Initials><AffiliationInfo><Affiliation>Department of Organic Chemistry and Biochemistry, University of Naples 'Federico II', Naples, Italy.</Affiliation></AffiliationInfo></Author><Author ValidYN="Y"><LastName>Piccolella</LastName><ForeName>Simona</ForeName><Initials>S</Initials><AffiliationInfo><Affiliation>Department of Environmental, Biological and Pharmaceutical Sciences and Technologies (DiSTABiF), University of Campania "Luigi Vanvitelli", Caserta, Italy.</Affiliation></AffiliationInfo></Author><Author ValidYN="Y"><LastName>Di Maro</LastName><ForeName>Antimo</ForeName><Initials>A</Initials><Identifier Source="ORCID">http://orcid.org/0000-0002-9595-9665</Identifier><AffiliationInfo><Affiliation>Department of Environmental, Biological and Pharmaceutical Sciences and Technologies (DiSTABiF), University of Campania "Luigi Vanvitelli", Caserta, Italy.</Affiliation></AffiliationInfo></Author></AuthorList><Language>eng</Language><PublicationTypeList><PublicationType UI="D016428">Journal Article</PublicationType></PublicationTypeList><ArticleDate DateType="Electronic"><Year>2017</Year><Month>06</Month><Day>13</Day></ArticleDate></Article><MedlineJournalInfo><Country>England</Country><MedlineTA>J Sci Food Agric</MedlineTA><NlmUniqueID>0376334</NlmUniqueID><ISSNLinking>0022-5142</ISSNLinking></MedlineJournalInfo><ChemicalList><Chemical><RegistryNumber>0</RegistryNumber><NameOfSubstance UI="D000596">Amino Acids</NameOfSubstance></Chemical><Chemical><RegistryNumber>0</RegistryNumber><NameOfSubstance UI="D000975">Antioxidants</NameOfSubstance></Chemical><Chemical><RegistryNumber>0</RegistryNumber><NameOfSubstance UI="D005227">Fatty Acids</NameOfSubstance></Chemical><Chemical><RegistryNumber>0</RegistryNumber><NameOfSubstance UI="D010636">Phenols</NameOfSubstance></Chemical><Chemical><RegistryNumber>0</RegistryNumber><NameOfSubstance UI="D011506">Proteins</NameOfSubstance></Chemical></ChemicalList><CitationSubset>IM</CitationSubset><MeshHeadingList><MeshHeading><DescriptorName UI="D000364" MajorTopicYN="N">Agaricus</DescriptorName><QualifierName UI="Q000737" MajorTopicYN="Y">chemistry</QualifierName></MeshHeading><MeshHeading><DescriptorName UI="D000596" MajorTopicYN="N">Amino Acids</DescriptorName><QualifierName UI="Q000032" MajorTopicYN="N">analysis</QualifierName></MeshHeading><MeshHeading><DescriptorName UI="D000975" MajorTopicYN="N">Antioxidants</DescriptorName><QualifierName UI="Q000032" MajorTopicYN="N">analysis</QualifierName></MeshHeading><MeshHeading><DescriptorName UI="D005227" MajorTopicYN="N">Fatty Acids</DescriptorName><QualifierName UI="Q000032" MajorTopicYN="N">analysis</QualifierName></MeshHeading><MeshHeading><DescriptorName UI="D007558" MajorTopicYN="N">Italy</DescriptorName></MeshHeading><MeshHeading><DescriptorName UI="D009753" MajorTopicYN="N">Nutritive Value</DescriptorName></MeshHeading><MeshHeading><DescriptorName UI="D010636" MajorTopicYN="N">Phenols</DescriptorName><QualifierName UI="Q000032" MajorTopicYN="N">analysis</QualifierName></MeshHeading><MeshHeading><DescriptorName UI="D011506" MajorTopicYN="N">Proteins</DescriptorName><QualifierName UI="Q000032" MajorTopicYN="N">analysis</QualifierName></MeshHeading><MeshHeading><DescriptorName UI="D014675" MajorTopicYN="N">Vegetables</DescriptorName><QualifierName UI="Q000737" MajorTopicYN="Y">chemistry</QualifierName></MeshHeading></MeshHeadingList><KeywordList Owner="NOTNLM"><Keyword MajorTopicYN="N">Agrocybe aegerita (V. Brig.) Singer</Keyword><Keyword MajorTopicYN="N">amino acid content</Keyword><Keyword MajorTopicYN="N">anti-radical properties</Keyword><Keyword MajorTopicYN="N">metabolic profiling</Keyword><Keyword MajorTopicYN="N">nutritional value</Keyword></KeywordList></MedlineCitation><PubmedData><History><PubMedPubDate PubStatus="received"><Year>2017</Year><Month>02</Month><Day>03</Day></PubMedPubDate><PubMedPubDate PubStatus="revised"><Year>2017</Year><Month>04</Month><Day>07</Day></PubMedPubDate><PubMedPubDate PubStatus="accepted"><Year>2017</Year><Month>05</Month><Day>10</Day></PubMedPubDate><PubMedPubDate PubStatus="pubmed"><Year>2017</Year><Month>5</Month><Day>16</Day><Hour>6</Hour><Minute>0</Minute></PubMedPubDate><PubMedPubDate PubStatus="medline"><Year>2017</Year><Month>12</Month><Day>16</Day><Hour>6</Hour><Minute>0</Minute></PubMedPubDate><PubMedPubDate PubStatus="entrez"><Year>2017</Year><Month>5</Month><Day>16</Day><Hour>6</Hour><Minute>0</Minute></PubMedPubDate></History><PublicationStatus>ppublish</PublicationStatus><ArticleIdList><ArticleId IdType="pubmed">28503801</ArticleId><ArticleId IdType="doi">10.1002/jsfa.8428</ArticleId></ArticleIdList></PubmedData></pubmed><affiliations><list><country><li>Italie</li></country></list><tree><country name="Italie"><noRegion><name sortKey="Landi, Nicola" sort="Landi, Nicola" uniqKey="Landi N" first="Nicola" last="Landi">Nicola Landi</name></noRegion><name sortKey="Di Giuseppe, Antonella Ma" sort="Di Giuseppe, Antonella Ma" uniqKey="Di Giuseppe A" first="Antonella Ma" last="Di Giuseppe">Antonella Ma Di Giuseppe</name><name sortKey="Di Maro, Antimo" sort="Di Maro, Antimo" uniqKey="Di Maro A" first="Antimo" last="Di Maro">Antimo Di Maro</name><name sortKey="Iannuzzi, Federica" sort="Iannuzzi, Federica" uniqKey="Iannuzzi F" first="Federica" last="Iannuzzi">Federica Iannuzzi</name><name sortKey="Pacifico, Severina" sort="Pacifico, Severina" uniqKey="Pacifico S" first="Severina" last="Pacifico">Severina Pacifico</name><name sortKey="Piccolella, Simona" sort="Piccolella, Simona" uniqKey="Piccolella S" first="Simona" last="Piccolella">Simona Piccolella</name><name sortKey="Ragucci, Sara" sort="Ragucci, Sara" uniqKey="Ragucci S" first="Sara" last="Ragucci">Sara Ragucci</name><name sortKey="Zarrelli, Armando" sort="Zarrelli, Armando" uniqKey="Zarrelli A" first="Armando" last="Zarrelli">Armando Zarrelli</name></country></tree></affiliations></record>Pour manipuler ce document sous Unix (Dilib)
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