User:Valentina Fanelli: Difference between revisions
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==Publications== | ==Publications== | ||
Montemurro C., Miazzi M. M., Pasqualone A., FANELLI V., Sabetta W., di Rienzo V. (2015), “Traceability of PDO Olive Oil “Terra di Bari” Using High Resolution Melting.” Journal of Chemistry, vol. 2015, Article ID 496986, 7 pages, 2015. doi:10.1155/2015/496986 | |||
Pasqualone A., di Rienzo V., Miazzi M. M., FANELLI V., Caponio F., Montemurro C. (2015), "High resolution melting analysis of DNA microsatellites in olive pastes and virgin olive oils obtained by talc addition." Eur. J. Lipid Sci. Technol.. doi: 10.1002/ejlt.201400654 | |||
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==Useful links== | ==Useful links== | ||
*[[OpenWetWare:Welcome|Introductory tutorial]] | *[[OpenWetWare:Welcome|Introductory tutorial]] | ||
*[[Help|OpenWetWare help pages]] | *[[Help|OpenWetWare help pages]] | ||
Latest revision as of 16:24, 14 April 2015
I am a new member of OpenWetWare!
Contact Info
- Valentina Fanelli
- UC Davis - Department of Plant Biology
- One Shields Ave
- Davis, CA 95616
- valentina.fanelli87@libero.it
I am a Cellular and Molecular Biology graduate student in the Harmer Lab at UC Davis as Visiting Scholar.
Education
- M.S. (equivalent), Cellular and Molecular Biology, University of Bari, Italy, 2011
- B.S. (equivalent), Cellular and Molecular Biology, University of Bari, Italy, 2009
Research interests
- gene identification and functional characterization
- mechanisms underlying the circadian clock and the solar tracking
- varietal characterization in olive and grapevine
- traceability and adulteration detection in olive oil and wine
Publications
Montemurro C., Miazzi M. M., Pasqualone A., FANELLI V., Sabetta W., di Rienzo V. (2015), “Traceability of PDO Olive Oil “Terra di Bari” Using High Resolution Melting.” Journal of Chemistry, vol. 2015, Article ID 496986, 7 pages, 2015. doi:10.1155/2015/496986
Pasqualone A., di Rienzo V., Miazzi M. M., FANELLI V., Caponio F., Montemurro C. (2015), "High resolution melting analysis of DNA microsatellites in olive pastes and virgin olive oils obtained by talc addition." Eur. J. Lipid Sci. Technol.. doi: 10.1002/ejlt.201400654
