El derecho societario en la Unión Europea

The article describes the European Union’s main achievements on communitarian regulation of corporate law. Specifically, two basic aspects of EU corporate law will be addressed. On one hand, European companies have the freedom of establishment, which means that they have the right to operate internationally in equal conditions with respect to national companies. On the other, EU law has tried to achieve two objects on corporate regulation: uniformity and harmonization. Uniformity can be reached by Regulations, i.e. the emblematic case of the Societas Europea (SE) or the European Economic Interest Grouping (EEIG). When political compromise didn’t allow European Institution to uniform, they used Directives with the aim of harmonize some pivotal aspects of the regulation of a company, especially if it operates cross-border. An example can be the cross-border mergers, which often could not be set under national legislation before the implementation of the 2005 Directive on the matter. Uniformity in EU corporate law will be highlighted in the article.El artículo describe los principales logros de la Unión Europea en cuanto a la regulación comunitaria del derecho societario. En particular, se hace especial énfasis sobre dos aspectos importantes de la regulación de las empresas por parte del derecho supranacional. Por una parte, las empresas europeas gozan de la libertad de establecimiento, es decir la facultad de operar de forma transnacional, en igualdad de condiciones con las demás empresas nacionales. Por otra, el derecho comunitario ha tratado de lograr dos objetivos en materia de derecho societario: la uniformidad y la armonización. Cuando intervino para uniformar, la Unión Europea se valió de los Reglamentos, como es el caso emblemático de la Societas Europea (SE) o la Agrupación Europea de Interés Económico. Cuando la mediación política no permitió uniformar, las instituciones comunitarias intervinieron con Directivas al fin de armonizar algunos aspectos esenciales de la reglamentación de una empresa, especialmente si esta tiene negocios internacionales. Para hacer un ejemplo, pensamos a las fusiones transfronterizas, que a menudo no tenían reglamentación nacional antes de la Directiva de 2005 que reglamentó la materia. Se examinará con particular atención el tema de la uniformidad del derecho societario

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Studia theodisca – Hölderliniana II (2016): Call for Papers

Call for Papers

Studia theodisca – Hölderliniana III (2018). Call for Paper

Studia theodisca \u2013 H\uf6lderliniana I

A circa un anno di distanza dal convegno \uabFriedrich H\uf6lderlin in Italia: poesia, pensiero, ricerca\ubb, ospitato nei giorni 11 e 12 aprile dall\u2019Istituto Italiano di Studi Germanici (Villa Sciarra), e dalla contestuale fondazione della sezione italiana della H\uf6lderlin-Gesellschaft, raccogliamo in questo volume anzitutto cinque contributi esito di altrettanti interventi tenuti in quell\u2019occasione. Se le relazioni di Gerhard Kurz e di Michael Franz, dedicati alla \uabsoggettivit\ue0\ubb e al \uabpoeta\ubb, direttrici fondamentali dell\u2019opera di H\uf6lderlin e della sua fortuna nella cultura moderna e contemporanea (anche in Italia), le riflessioni di Luigi Reitani sull\u2019immagine dell\u2019Italia nell\u2019opera del poeta svevo aprono nuovi orizzonti di ricerca. Marco Castellari e Giovanna Cordibella, infine, dedicano le loro pagine alla ricezione vuoi critica, vuoi attiva di H\uf6lderlin in Italia \u2013 Cordibella, fra l\u2019altro, discute nella sua ricognizione anche quel saggio finora inedito di Giorgio Vigolo su Quali musiche suon\uf2 H\uf6lderlin? (1966) che, grazie al cordiale assenso dell\u2019erede del poeta romano, ella presenta in prima edizione commentata in questo stesso volume. Ulteriori contributi e materiali qui pubblicati, inoltre, testimoniano in modi differenti i lavori del convegno, in cui tutti i partecipanti hanno intavolato vivaci discussioni e coinvolto il pubblico accorso sul Gianicolo in un \uabdialogo\ubb nel senso h\uf6lderliniano dei versi che aprono questa premessa. Dal workshop \uabLeggere e comprendere H\uf6lderlin\ubb, in cui studiosi italiani e tedeschi hanno ponderato collegialmente interpretazioni della nota lettera di H\uf6lderlin al fratello Karl del I gennaio 1799, \ue8 scaturito il contributo di Elena Polledri, che sottopone la missiva a un\u2019analisi dettagliata. Parallelamente a questo close reading \ue8 nata inoltre la traduzione della lettera: tale prima versione in italiano del documento, importante sia per la biografia intellettuale che per la poetica del Nostro, \ue8 anch\u2019essa raccolta nelle pagine che seguono. Come una prosecuzione su carta dell\u2019intenso scambio di idee fra i partecipanti, non da ultimo in occasione della tavola rotonda organizzata nel primo giorno di convegno, possono infine essere considerate le recensioni, traccia evidente della notevole produttivit\ue0 della \u201cgiovane\u201d ricerca h\uf6lderliniana in Italia, in particolare di matrice filosofica. Da quanto detto deriva la struttura bibliografica di questi primi \u2013 e speriamo non ultimi \u2013 studia hoelderliniana. La prima sezione, \uabTesti\ubb, presenta i due inediti: la traduzione italiana della lettera di H\uf6lderlin al fratello e lo squisito saggio vigoliano su H\uf6lderlin e la musica. Seguono, sotto il titolo \uabStudi\ubb, sei contributi (tre in tedesco e tre in italiano) su H\uf6lderlin e la sua ricezione, e nella terza parte le \uabRecensioni\ubb di cinque volumi italiani su H\uf6lderlin usciti tra il 2011 e il 2013. L\u2019obiettivo dichiarato della sezione italiana della H\uf6lderlin-Gesellschaft \u2013 intensificare la conoscenza dell\u2019opera di H\uf6lderlin e favorire lo studio dei suoi testi, della sua vita e del suo contesto nella cultura italiana \u2013 trova cos\uec una prima concretizzazione. Speriamo, in futuro, di poter dare ulteriore eco a eventi scientifici, didattici e artistico-culturali attorno a H\uf6lderlin in Italia e di proseguire il dialogo con la ricerca internazionale

A study of the interannual variability of ECMWF surface re-analysisis meteorological fields over the Mediterranean basin for the period 1979-1993

The analysis of the ECMWF re-analysis surface meteorological fields (wind velocity, air temperature, relative humidity and cloud cover) is conducted on the Mediterranean basin and in its four small areas, mainly focusing on the interannual fluctuations of these data. This analysis (times series of surface integrals and EOF) shows an outstanding interannual signal in all data. In general, sporadic anomalous events in wind speed can occur during the winter months, while those in air temperature can occur during the summer months. Then, by comparing to COADS, a general underestimation of the wind speed and a good agreement in the air temperature are found

Veggie burgers in the EU market: a nutritional challenge?

Nutritional information of burgers launched in the EU market during 2020 was retrieved from their labels. Products were initially classified into four types: i.e., veggie, red meat-, fish- and poultry-based. Gluten, wheat, and soy were the most declared allergens regardless of the burgers type. Veggie burgers showed levels of energy, fat, and saturate fatty acids (SFA) similar to fish- and poultry-based burgers, but lower than red meat burgers. Compared to conventional burgers, veggie had higher amounts of carbohydrates and sugars and a lower content of proteins, but no difference in salt. Due to the high compositional intra-variability in the veggie burgers, vegetarian and vegan burgers were further analyzed separately. Vegan burgers had higher levels of energy, fat, SFA and protein than vegetarian burgers, but lower carbohydrates and sugars. Once again large differences in the nutritional parameters were observed in both vegan and vegetarian burger categories due to the wide range of ingredients and formulations employed in these types of products. A clear and comprehensive informative labeling is especially needed for vegan and vegetarian burgers to allow the consumer to make a rational decision based on the nutritional facts of these products.info:eu-repo/semantics/acceptedVersio

Algae as Nutritional and Functional Food Sources

Algae are a large and diverse group of autotrophic eukaryotic and photosynthetic aquatic organisms [1]. They can be divided into multi-cellular seaweeds, and unicellular microalgae (including cyanobacteria) [2]. In the last years, there has been a growing interest in algae as an essential part of the food of the future. Using the Scopus database (Elsevier’s abstract and citation database), a search was performed from 1990 to 2022, selecting “algae and foods” as keywords; a total of 17216 publications were obtained. Figure 1 shows that the literature growth rate is steadily increasing and follows an exponential model.info:eu-repo/semantics/publishedVersio

Food and Beverages Containing Algae and Derived Ingredients Launched in the Market from 2015 to 2019: A Front-of-Pack Labeling Perspective with a Special Focus on Spain

Algae are a source of functional ingredients, with a large spectrum of healthy and functional compounds. Therefore, this study aimed to provide an overview on commercialized food and beverages made from algae and derived ingredients, with emphasis on the Spanish market, relying on the front-of-pack labeling. For this reason, the Mintel Global New Products Database was searched for foods and beverages containing “algae” ingredients, launched during the period 2015–2019. A total of 13,090 items were found worldwide, including 5720 items in Europe, in which 436 items were in Spain. Regardless of the market (global, European, and Spanish), a similar number of products categories (n = 20), dominant categories (dairy and desserts and ice cream) and dominant algal ingredient (carrageenans) were found. Nutritional information retrieved from Spanish products underlined that algae-based snacks had significantly lower energy, fat, and salt content compared to algae-free counterparts. On the contrary, spirulina- enriched ready to drink beverages had significantly higher energy and salt than algae-free. As such, reading the nutritional labeling is crucial to selecting products that suit consumer needs or/and expectations. Furthermore, only 8% of products reported the algal species and the level of inclusion, so this study emphasizes the importance of labeling legislation to provide complete product information to consumers.info:eu-repo/semantics/publishedVersio

Physical and chemical methods for eliminating propagules of indigenous mycorrhizal fungi from soil samples

El objetivo de este trabajo fue evaluar métodos para eliminar hongos nativos formadores de micorrizas arbusculares (HMA) o reducir su número en muestras de suelo, sin afectar sus propiedades edáficas y microbiológicas. Se estudió la aplicación de calor húmedo (autoclave), de calor seco (estufa), de hipoclorito de sodio (NaClO) y de formaldehído, en concentraciones entre 100,0 y 3,3 μl/g y 16,7 y 3,3 μl/g, respectivamente. Las semillas de raigrás (Lolium multiflorum Lam.) sembradas en sustratos que recibieron NaClO (100,0-33,3 μl/g) no germinaron y el autoclave incrementó el contenido de fósforo en el sustrato. Estos tratamientos no eliminaron la micorrización por HMA y ambos fueron descartados. En un segundo ensayo se analizaron los tratamientos estufa y formaldehído (10,0 μl/g), asociados o no a la descontaminación de las semillas y a la reinoculación con HMA. Ambos procedimientos redujeron o eliminaron la micorrización por HMA nativos en suelos con 12 a 29 mg/kg de fósforo y permitieron la multiplicación de inóculos de HMA. El tiempo de ventilación de las muestras y los requisitos de seguridad fueron mayores con la aplicación de formaldehído.Fil: Covacevich, Fernanda. Instituto Nacional de Tecnología Agropecuaria. Centro Regional Buenos Aires. Estación Experimental Agropecuaria Balcarce; Argentina. Universidad Nacional de Mar del Plata. Facultad de Ciencias Agrarias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Mar del Plata. Instituto de Investigaciones en Biodiversidad y Biotecnología; ArgentinaFil: Castellari, Claudia. Instituto Nacional de Tecnología Agropecuaria. Centro Regional Buenos Aires. Estación Experimental Agropecuaria Balcarce; Argentina. Universidad Nacional de Mar del Plata. Facultad de Ciencias Agrarias; ArgentinaFil: Echeverria, Hernán E.. Instituto Nacional de Tecnología Agropecuaria. Centro Regional Buenos Aires. Estación Experimental Agropecuaria Balcarce; Argentina. Universidad Nacional de Mar del Plata. Facultad de Ciencias Agrarias; Argentin

Preliminary studies on the effect of Oidium tuckeri on the phenolic composition of grapes and wines

Research NoteA study of the influence of Oidium tuckeri on anthocyanins and the hydroxycinnamic tartaric esters of grapes and red wines was carried out during the 1993 harvest. After infection the level of anthocyanins in the skins of berries and in wines was lower than in healthy grapes and their wines. It is of particular interest that two bisubstituted anthocyanins reacted less sensitive to the pathogen. Wines from infected grapes contained more hydroxycinnamic tartaric esters