De-Europeanization in the Balkans. Media freedom in post-Milošević Serbia

While the Europeanization literature has focused extensively on analysing progress towards the adoption of the European model, scant attention has been devoted to cases of resistance and contestation, which may lead to the emergence of a new phenomenon identified as de-Europeanization. In order to inquire on this phenomenon, a case study analysis will be applied to Serbian media freedom. Is this sector undergoing a process of de- Europeanization while the country is progressing toward full EU membership? The analysis demonstrates the recent consolidation of a de-Europeanizing trend, coinciding with the return to power of former Milošević ruling parties.info:eu-repo/semantics/publishedVersio

After competitive authoritarianism. Hybrid regime legacies and the quality of democracy in Croatia

The impact of ‘authoritarian legacies’ on successor democracies has been widely researched with reference to every type of non-democratic regime. However, scant attention has been devoted to hybrid regimes legacies, despite the growing relevance acquired by these regimes in the last decades. This paper deals with the legacies of Levitsky and Way’s Competitive Authoritarian model, evaluating their impact on successor democracies through an analysis of the Croatian case. The research shows that the legacies of the Tuđman’s regime significantly affected the Quality of Democracy in Croatia. The innovative capacity of the former regime and the continuous nature of the transition explain this relevant impact, only partially moderated by the influence of important international actors (EU).info:eu-repo/semantics/publishedVersio

Western Balkan Countries in Transition. EU Democracy Promotion in Croatia.

info:eu-repo/semantics/publishedVersio

Ceria nanoparticles as smart platform for biomedical applications

The present doctoral thesis focuses on the antioxidant activity of cerium oxide nanostructured materials (nanoceria) in biological systems. This goal is obtained through an interdisciplinary approaches spanning from chemistry and physics to biology and medicine. Nanoceria is studied in form of nanoparticles both naked and integrated nanocomposites films. The physicochemical properties are studied by a complete set of characterization techniques such as XRD, FTIR and Raman spectroscopies, DLS, AFM, μ-XRF, SEM and TEM. A specific emphasis is placed on the interactions with cells (PC12, PBMC, oocyte and spermatozoa) as a function of the nanoceria concentration. Different techniques for cell analysis, such as flow cytometry and confocal microscopy, allow monitoring the fate and viability of nanoparticles into the cells. Our results show that nanoceria can be successfully used as antioxidant agent in biomedical field to improve the cells viability both in physiological condition (IVM) and in Parkinson-like diseases. Moreover, the antioxidant activity of nanoceria is also verified in composite materials for prospected applications as ophthalmic medical devices and smart Petri dishes. These results pave the way to the development of an innovative smart "platform" based on the antioxidant properties of functional nanoceria

Influenza di diversi pre-trattamenti sulle cinetiche di disidratazione di olive

In this paper, the drying behaviour of three olive cultivars (Olea europea sativa Hoffm. and Link), was studied. In particular, the influence of different pre-treatments on dehydration kinetics was investigated. Olives were calibrated and subjected to several preliminary treatments, in order to break the peel, before being dehydrated. Dehydration was carried out at 60°C with constant flow rate and humidity. Fruits were placed on trays according to a completely randomised design. Dehydration kinetics were computed by weighing fruits during dehydration. Results show that the dehydration rate was drastically increased by piercing the fruit cuticle, while the others systems did not give appreciable beneficial effects. Dried olives were appreciated by panellists. In questo lavoro è stata studiata la risposta alla disidratazione di tre varietà di olive (Olea europea sativa Hoffm. and Link). In particolare, si è verificata l’influenza di diversi pre-trattamenti sulle cinetiche di disidratazione. Le olive, dopo la calibratura, sono state sottoposte a diversi pre-trattamenti, nell’intento di creare delle microlesioni superficiali, poi disidratate in un armadio con aria a flusso ed umidità costanti alla temperatura di 60°C, disponendo i frutti delle tesi secondo un piano completamente randomizzato. Ad intervalli prestabiliti durante la disidratazione sono stati effettuati dei prelievi di frutti, al fine di determinarne le cinetiche. I risultati mostrano che la tecnica della scarificatura superficiale ha incrementato la velocità di disidratazione, mentre gli altri trattamenti non hanno dato risultati degni di nota. I frutti disidratati sono stati giudicati favorevolmente dagli assaggiatori

Evoluzione dei principali acidi organici in salamoie di olive da mensa preparate al naturale

In this study, the changes in organic acids and ethanol on brines of naturally fermented green olives “Nocellara del Belice” cv have been monitored. The olives were processed with acidified to pH 4 or not brines. Results clearly indicate that the fermentation was carried out by yeasts. We detected three organic acids and ethanol, which were in significantly higher amounts in the acidified brines, with respect to control ones. Both acids and ethanol increased significantly during the fermentation. Nel presente studio è stato monitorato, tramite analisi HPLC, il profilo degli acidi organici e dell’etanolo, oltre che le variazioni di tutti gli altri parametri chimico-fisici, durante la fermentazione al naturale di olive verdi della varietà “Nocellara del Belice”. Il piano sperimentale prevedeva una tesi acidificata a pH 4 ed una tesi di controllo. I risultati ottenuti evidenziano una fermentazione condotta da lieviti. Sono stati riscontrati tre acidi organici (citrico, acetico e malico) e l’alcol etilico, in concentrazioni significativamente superiori nella tesi acidificata. Tali composti hanno mostrato una tendenza all’incremento durante la fermentazione

Eredità dei Regimi Ibridi e Qualità Democratica. Il Caso della Serbia

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An Ascorbate Bluetooth© Analyzer for Quality Control of Fresh-Cut Parsley Supply Chain

This work provides companies in the fresh-cut produce sector with an Ascorbate Bluetooth© Analyzer (ABA), a screen-printed sensor-based device for ascorbic acid (AA) detection, for quality control all along the supply chain. The amperometric detection of AA on fresh and fresh-cut parsley, under correct and incorrect storage temperature, allowed us to investigate the kinetics of AA decay in response to oxidative stress. The role of ascorbate oxidase (AOx) and ascorbate peroxidase (APx) was studied. ABA was used in situ by unskilled personnel. Treatments influenced AA decay kinetics, which were linear in fresh parsley, and non-linear in fresh-cut. Two hours at 28◦C immediately after chopping, the resilience of the fresh-cut parsley was reduced, even though the cold chain was restored. Two hours at −2◦C caused a rapid loss of AA until its complete decay after 72 h. Significant differences between treatments were observed in both the expression and activity of AOx and APx. ABA registered sudden changes of parsley AA following unpredicted variations of temperature during processing or transport. It was useful to remedy the effects of unexpected flaws in the cold chain, which can be proposed for quality preservation of different fresh-cut produce

Fulleropyrrolidine-functionalized ceria nanoparticles as a tethered dual nanosystem with improved antioxidant properties

Combining nanoceria and fulleropyrrolidine in a tethered nanosystem allows for efficient scavenging of reactive oxygen species and improved protection of mouse fibroblast cells exposed to a UV insult

Influenza dei parametri di processo sulla composizione fenolica e sulla capacità antiossidante delle prugne durante lo stoccaggio

Changes in phenolic content, antioxidtmt capacity and ascorbic acid in prunes dried at 85° and 60°C, during eight months of storage at 20°C, were studied. Results obtained showed a significant decrease for ascorbic acid and phenolic content in both prune samples during storage. Antioxidant capacity underwent a significant decrease at fourth month of storage in both prunes while it increased, up to reach and go over the initial value, at the eight month of storage. Lo studio ha riguardato l'evoluzione dei composti fenolici e dell'attività antiossidante durante la conservazione, di una varietà di susino europeo, la President, sottoposta a due diverse temperature di disidratazione. Sui frutti appena essiccati e durante 10 stoccaggio alla temperatura di 20°C sono stati analizzati i composti fenolici (catechine, acidi idrossicinnamici, antociani e flavonoli), l'acido ascorbico e la capacità antiossidante. I risultati ottenuti hanno evidenziato, per i campioni sottoposti alle due diverse temperature, un decremento significativo sia dell'acido ascorbico sia dei polifenoli totali, soprattutto a carico del campione a 60°C, durante lo stoccaggio. La capacità antiossidante, in entrambi i casi, ha subito una diminuzione ai 4 mesi di conservazione per poi aumentare portandosi ad un livello uguale o addirittura superiore al valore iniziale dopo 8 mesi di conservazione