Preserve encephalus in surgery of trauma: online survey. (P.E.S.T.O) by Edoardo Picetti, Ronald V. Maier, Sandra Rossi, Andrew W. Kirkpatrick, Walter L. Biffl, Philip F. Stahel, Ernest E. Moore, Yoram Kluger, Gian Luca Baiocchi, Luca Ansaloni, Vanni Agnoletti, Fausto Catena

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“Pesto” Mutation: Phenotypic and Genotypic Characteristics of Eight GCK/MODY Ligurian Patients by Alessandro Salina, Marta Bassi, Concetta Aloi, Marina Francesca Strati, Renata Bocciardi, Giuseppe d’Annunzio, Mohamad Maghnie, Nicola Minuto

“…Moreover, as all the patients carrying this variant share an origin from the same geographic area (Liguria), we postulate a possible founder effect and we propose to name it the “pesto” mutation.…”
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Successive Harvests Modulate the Productive and Physiological Behavior of Three Genovese Pesto Basil Cultivars by Luigi Formisano, Michele Ciriello, Christophe El-Nakhel, Marios C. Kyriacou, Youssef Rouphael

“…In the Italian culinary tradition, young and tender leaves of Genovese basil (<i>Ocimum basilicum</i> L.) are used to prepare pesto sauce, a tasty condiment that attracts the interest of the food processing industry. …”
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Evaluation of the Effect of an Olive Phenolic Extract on the Secondary Shelf Life of a Fresh Pesto by Beatrice Sordini, Stefania Urbani, Sonia Esposto, Roberto Selvaggini, Luigi Daidone, Gianluca Veneziani, Maurizio Servili, Agnese Taticchi

“…For that, the PE was mixed with the oily phase of fresh pesto in two different concentrations and compared to a control pesto (CTRL) made with the addition of common additives (ascorbic acid (E300) and sorbic acid (E200)). …”
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PeSTo: parameter-free geometric deep learning for accurate prediction of protein binding interfaces by Lucien F. Krapp, Luciano A. Abriata, Fabio Cortés Rodriguez, Matteo Dal Peraro

“…The resulting model—the Protein Structure Transformer, PeSTo—surpasses the current state of the art in predicting protein-protein interfaces and can also predict and differentiate between interfaces involving nucleic acids, lipids, ions, and small molecules with high confidence. …”
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Influence of an innovative, biodegradable active packaging on the quality of sunflower oil and “pesto” sauce during storage by Virginia Glicerina, Lorenzo Siroli, Davide Gottardi, Nicole Ticchi, Filippo Capelli, Riccardo Accorsi, Matteo Gherardi, Matteo Minelli, Maurizio Fiorini, Vincenza Andrisano, Vittorio Colombo, Riccardo Manzini, Rosalba Lanciotti, Santina Romani

“…After that, different samples of “Genovese pesto”, were tested as real food, stored at 25 and 45 °C and analysed for PV, water activity, rheological parameters and microbiological loads during 41 days of storage. …”
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A Feasibility Study towards the On-Line Quality Assessment of Pesto Sauce Production by NIR and Chemometrics by Daniele Tanzilli, Alessandro D’Alessandro, Samuele Tamelli, Caterina Durante, Marina Cocchi, Lorenzo Strani

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Determination and risk assessment of naturally occurring genotoxic and carcinogenic alkenylbenzenes in basil-containing sauce of pesto by Amer J. Al-Malahmeh, Abdalmajeed M. Al-ajlouni, Sebastiaan Wesseling, Jacques Vervoort, Ivonne M.C.M. Rietjens

“…A risk assessment of basil-based pesto sauces containing methyleugenol and related alkenylbenzenes was performed based on their levels detected in a series of pesto sauces available on the Dutch market. …”
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Domestic Use Simulation and Secondary Shelf Life Assessment of Industrial <i>Pesto alla genovese</i> by Carola Nicosia, Patrizia Fava, Andrea Pulvirenti, Andrea Antonelli, Fabio Licciardello

“…For both pesto sauces tested, a SSL ≥ 20 days was proven. …”
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Genotype and Successive Harvests Interaction Affects Phenolic Acids and Aroma Profile of Genovese Basil for Pesto Sauce Production by Michele Ciriello, Luigi Formisano, Christophe El-Nakhel, Marios C. Kyriacou, Georgios A. Soteriou, Fabiana Pizzolongo, Raffaele Romano, Stefania De Pascale, Youssef Rouphael

“…Genovese basil leaves are used to prepare “pesto”, a condiment that has always caught the interest of consumers and producers. …”
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Functional and Sustainable Application of Natural Antioxidant Extract Recovered from Olive Mill Wastewater on Shelf-Life Extension of “Basil Pesto” by Alessandra De Bruno, Antonio Gattuso, Rosa Romeo, Simone Santacaterina, Amalia Piscopo

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Oxalate Contents of Raw, Boiled, Wok-Fried and Pesto and Juice Made from Fat Hen (<i>Chenopodium album</i>) Leaves by Geoffrey Savage, Leo Vanhanen

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A geographically-registered Arapgir purple basil pesto sauce prepared with four different cheese varieties: Comparison of physical, bioactive and rheological properties by K. Altay, D. Sahingil, A.A. Hayaloglu

Subjects: “…Pesto sauce…”
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Are (All) Consumers Averse to Bitter Taste? by Riccardo Vecchio, Carla Cavallo, Gianni Cicia, Teresa Del Giudice

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An Optimized Protocol for In Vitro Regeneration of <i>Ocimum basilicum</i> cv. FT Italiko by Sara Barberini, Chiara Forti, Marina Laura, Roberto Ciorba, Carlo Mascarello, Annalisa Giovannini, Barbara Ruffoni, Marco Savona

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Oxalate Content of the Herb Good-King-Henry, Blitum Bonus-Henricus by Wanying Li, Geoffrey P. Savage

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GEODETIC WORKS IN THE CONSTRUCTION OF THE PILLAR OF ''BRIJEŠĆE'' VIADUCT by Nedim Pešto, Muamer Đidelija

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Listeria monocytogenes growth kinetics in refrigerated ready-to-eat dips and dip components. by Joelle K Salazar, Vidya Natarajan, Diana Stewart, Megan Fay, Lauren J Gonsalves, Tanvi Mhetras, Chinmyee Sule, Mary Lou Tortorello

“…This study conducted product assessments of five refrigerated RTE dips: baba ghanoush, guacamole, hummus, pesto, and tahini, along with individual dip components including avocado, basil, chickpeas, cilantro, eggplant, garlic, and jalapeno pepper. …”
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A Preliminary Color Study of Different Basil-Based Semi-Finished Products during Their Storage by Federica Turrini, Emanuele Farinini, Riccardo Leardi, Federica Grasso, Valentina Orlandi, Raffaella Boggia

“…Basil-based semi-finished products, which are mainly used as an intermediate to produce the typical pesto sauce, are prepared and exported all over the world. …”
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Morpho-Physiological Responses and Secondary Metabolites Modulation by Preharvest Factors of Three Hydroponically Grown Genovese Basil Cultivars by Michele Ciriello, Luigi Formisano, Christophe El-Nakhel, Giandomenico Corrado, Antonio Pannico, Stefania De Pascale, Youssef Rouphael

“…In Italian gastronomy, the large elliptical leaves of the Genovese type are mostly used for the well-known pesto sauce, and almost all (&gt;90%) professional production is for the food industry. …”
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