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Cherubino Leonardi

Researcher at University of Catania

Publications -  93
Citations -  3170

Cherubino Leonardi is an academic researcher from University of Catania. The author has contributed to research in topics: Rootstock & Salinity. The author has an hindex of 23, co-authored 85 publications receiving 2670 citations. Previous affiliations of Cherubino Leonardi include Institut national de la recherche agronomique & Mediterranean University.

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Nutritional value of cherry tomatoes (Lycopersicon esculentum Cv. Naomi F1) harvested at different ripening stages.

Antonio Raffo, +8 more
- 24 Sep 2002 - 
TL;DR: Assessment of the nutritional value of cherry tomato by investigating the compositional pattern of berries harvested at different ripening stages and evaluating the main antioxidants and the antioxidant activity of the water-soluble and water-insoluble fractions confirmed the relatively high level of carotenoids in cherry tomato.
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Antioxidative Activity and Carotenoid and Tomatine Contents in Different Typologies of Fresh Consumption Tomatoes

Cherubino Leonardi, +3 more
- 07 Sep 2000 - 
TL;DR: Analysis of the same cultivar of cherry tomato produced under the influence of moderate salt stress showed increases in the lipophilic antioxidative ability and the amount of carotenoid, whereas the level of glycoalkaloid decreased.
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Role of grafting in vegetable crops grown under saline conditions

Giuseppe Colla, +3 more
- 08 Dec 2010 - 
TL;DR: An overview of the recent literature on the salinity response of grafted plants and the mechanisms of salt tolerance in grafted Plants related to the morphological root characteristics and the physiological and biochemical processes is given.
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Tomato fruit quality in relation to water and carbon fluxes

Soraya Guichard, +3 more
- 01 May 2001 - 
TL;DR: In this article, a synthese sinteresse aux roles des flux d'eau and de carbone dans la formation de la qualite du fruit de tomate.
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Flavonoid and carbohydrate contents in Tropea red onions: effects of homelike peeling and storage.

Laura Gennaro, +6 more
- 16 Feb 2002 - 
TL;DR: Storage at low temperature seems to better preserve the onion anthocyanin degradation, as a decrease in glucose and fructose content correlated with anthocianin degradation was observed.