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Pontine Tegmental Cap Dysplasia (PTCD) is a recently described, rare disorder characterized by a peculiar cerebellar and brainstem malformation. Nineteen patients have been reported to date, of which only one in the adolescent age, and data on the clinical, cognitive and behavioural outcome of this syndrome are scarce. Here we describe three adolescent patients with PTCD. All presented bilateral deafness and multiple cranial neuropathies, variably associated with skeletal, cardiac and gastro-intestinal malformations. Feeding and swallowing difficulties, that are often causative of recurrent aspiration pneumonias and death in the first years of life, completely resolved with age in all three patients. Neuropsychological assessment showed borderline to moderate cognitive impairment, with delay in adaptive functioning, visual-spatial and language deficits. Two of three patients also showed mild behavioural problems, although their overall socialization abilities were well preserved. Cochlear implantation in two patients significantly improved their relational and learning abilities. Fibre tractography confirmed the abnormal bundle of transversely oriented fibres forming the typical pontine "tegmental cap" and absence of decussation of the superior cerebellar peduncles, supporting the hypothesis that PTCD results from abnormal axonal guidance and/or migration. These data indicate that PTCD may have a favourable long-term outcome, with borderline cognitive deficit or even normal cognition and partially preserved speech.

The characterisation of traditional Italian pasta obtained by mixing amounts of toasted whole meal with re-milled semolina and other ingredients was obtained by means of physico-chemical, rheological, mechanical, sensory and image analyses. The toasted meal showed higher ash, fibre and protein contents than re-milled semolina. The replacement of percentages of re-milled semolina with the toasted meal and soft flour increased tenacity and decreased extensibility and strength, making the dough less suitable for pasta-making. The P/L values were indices of high starch damage. The replacement of part of re-milled semolina and water with toasted whole wheat meal, soft flour and eggs increased the optimal cooking time and the amount of water absorbed during cooking but made the other cooking parameters worse. The image analysis provided evidence of the changes induced by the use of toasted wholemeal, soft flour and eggs in the microscopic structure of pasta protein and starch.

The present work deals with industrial scale trials aimed to investigate on rheological properties, energy consumption, oil yield and olive oil quality when the calcium carbonate was used during the extraction process. No statistical differences were found in terms of extraction yields. Regarding analytical results of oils, no significant differences were found when comparing oils obtained with or without carbonate and all of them could be classified as “extra virgin olive oil” according to European rules. The use of calcium carbonate does increase the apparent viscosity of the olive paste without, for this, affecting the performance of the machines. The use, as a technological coadjuvant, of calcium carbonate, can bring towards a reduction of the malaxation time. This can have an advantage in terms of the increasing of work capacity of the plant and the reduction of the total energy employed for the extraction process.