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List of works by Massimiliano D'Imperio

Barattiere: An Italian Local Variety of Cucumis melo L. with Quality Traits between Melon and Cucumber

scientific article published on 01 May 2020

Calcium biofortification and bioaccessibility in soilless "baby leaf" vegetable production

scientific article published on 22 June 2016

Certification of nitrate in spinach powder reference material SPIN-1 by high-precision isotope dilution GC-MS

scientific article published on 15 May 2019

Characterization of Micronutrients, Bioaccessibility and Antioxidant Activity of Prickly Pear Cladodes as Functional Ingredient

scientific article published on 06 May 2020

Green bean biofortification for Si through soilless cultivation: plant response and Si bioaccessibility in pods.

scientific article published on 17 August 2016

Integrated in vitro approaches to assess the bioaccessibility and bioavailability of silicon-biofortified leafy vegetables and preliminary effects on bone

scientific article published on 03 October 2016

Iodine Biofortification of Four Genotypes is Effective Already at Low Rates of Potassium Iodate

scientific article published on 21 February 2019

Living Mulch and Organic Fertilization to Improve Weed Management, Yield and Quality of Broccoli Raab in Organic Farming

scientific article published on 01 February 2020

Morphological and Chemical Profile of Three Tomato (Solanum lycopersicum L.) Landraces of A Semi-Arid Mediterranean Environment

scientific article published on 08 August 2019

Preliminary Evidences of Biofortification with Iodine of “Carota di Polignano”, An Italian Carrot Landrace.

scientific article published on 12 February 2018

Sensor-Based Fertigation Management Enhances Resource Utilization and Crop Performance in Soilless Strawberry Cultivation

scientific article published in 2024

Sensor-Based Irrigation Reduces Water Consumption without Compromising Yield and Postharvest Quality of Soilless Green Bean

scientific article published in 2021

Silicon biofortification of leafy vegetables and its bioaccessibility in the edible parts.

scientific article published on 17 February 2015

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