F
Franco Famiani
Researcher at University of Perugia
Publications - 155
Citations - 2821
Franco Famiani is an academic researcher from University of Perugia. The author has contributed to research in topics: Ripening & Phosphoenolpyruvate carboxykinase. The author has an hindex of 26, co-authored 141 publications receiving 2206 citations.
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Journal ArticleDOI
An immunohistochemical study of the compartmentation of metabolism during the development of grape (Vitis vinifera L.) berries.
Franco Famiani,Robert P. Walker,László I. Técsi,Zhu Hui Chen,Primo Proietti,Richard C. Leegood +5 more
TL;DR: This study shows that when considering the metabolism of complex structures such as fruit, it is essential to consider how metabolism is compartmentalized between and within different tissues, even when they are apparently structurally homogeneous.
Book ChapterDOI
Factors Affecting Extra‐Virgin Olive Oil Composition
TL;DR: This paper presents a meta-analysis of vegetable oil composition and quality in the context ofOrchard management, which highlights the importance of knowing the genotype of the farmer and the environment for the quality of the fruit.
Journal ArticleDOI
Phosphoenolpyruvate carboxykinase plays a role in interactions of carbon and nitrogen metabolism during grape seed development
Robert P. Walker,Zhu-Hui Chen,László I. Técsi,Franco Famiani,Peter J. Lea,Richard C. Leegood +5 more
TL;DR: It is suggested that, in developing grape seeds, both the chalaza and palisade tissue may distribute imported assimilates from the vasculature to the developing storage tissues and that PEPCK may play a role in the metabolism of nitrogenous assimilates during their delivery from the vascular supply to the storage tissues.
Journal ArticleDOI
The organic acids that are accumulated in the flesh of fruits: occurrence, metabolism and factors affecting their contents - a review
Franco Famiani,Alberto Battistelli,Stefano Moscatello,Juan Guillermo Cruz-Castillo,Robert P. Walker +4 more
TL;DR: This review aims to provide a clear overview of malic and citric acids in the flesh of fruits to help clarify the relationship between these acids and their role in fruit flavour.
Journal ArticleDOI
Phosphoenolpyruvate carboxykinase and its potential role in the catabolism of organic acids in the flesh of soft fruit during ripening
Franco Famiani,Niccolò G. M. Cultrera,Alberto Battistelli,Valeria Casulli,Primo Proietti,Alvaro Standardi,Zhi-hui Chen,Richard C. Leegood,Robert P. Walker +8 more
TL;DR: Results are consistent with PEPCK playing a role in the dissimilation of citrate and/or malate in the flesh of these fruits during ripening and raises the possibility thatPEPCK might have additional functions.