Zobrazeno 1 - 7
of 7
pro vyhledávání: '"Lorenzo Serva"'
Autor:
Ilaria Lanza, Sarah Currò, Severino Segato, Lorenzo Serva, Marco Cullere, Paolo Catellani, Luca Fasolato, Daniela Pasotto, Antonella Dalle Zotte
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c38e61d4497a0c852a623b37d58f77f3
https://hdl.handle.net/11577/3464656
https://hdl.handle.net/11577/3464656
Autor:
Enrico Novelli, Jacopo Carlo Ferlito, Luciano Boffo, Lorenzo Serva, Luca Fasolato, Stefania Balzan, Sarah Currò
Seafood is the product most susceptible to fraudulent activities. In particular, the cephalopod sector is affected mainly by the replacement of fresh by frozen-thawed product either immediately or after bleaching with hydrogen peroxide. Such activiti
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f718097c9eea0c1da09291d6b8ece5cc
http://hdl.handle.net/11577/3399457
http://hdl.handle.net/11577/3399457
Autor:
Lorena Lucatello, Severino Segato, Lorenzo Serva, Sandro Tenti, Massimo Mirisola, Roberta Merlanti, Francesca Capolongo, Barbara Contiero, Luciana De Jesus Inacio, Ilaria Lanza, Vittoria Bisutti
Publikováno v:
European Food Research and Technology. 246:2471-2483
Bee pollen may be contaminated with pyrrolizidine alkaloids (PAs) and their N-oxides (PANOs), which are mainly detected by liquid chromatography coupled to tandem mass spectrometry (LC–MS/MS), even though the use of fast near-infrared (NIR) spectro
Autor:
Francesca Capolongo, Daniele Conficoni, Lorenzo Serva, Roberta Merlanti, Massimo Mirisola, Lorena Lucatello, Severino Segato, Vittoria Bisutti, Ludovica Montanucci, Stefania Balzan, Barbara Contiero, Giorgio Marchesini
Publikováno v:
European Food Research and Technology. 245:2269-2278
We evaluated the effects of pre-processing thermal treatments on the physicochemical, colour and near-infrared (NIR) spectral data of 30 honey samples. The trial was settled as a bi-factorial experimental design that considered nine experimental grou
Autor:
Sergio Ghidini, Maria Olga Varrà, Lorenzo Serva, Enrico Novelli, Emanuela Zanardi, Luca Fasolato
Chemometric analysis of near infrared (NIR) spectroscopy data was applied to investigate the possibility to rapidly detect dry fermented sausages treated with ionizing radiation at 0; 0,5; 1; 2 and 3 kGy. NIR spectra from 1000 to 2500 nm were subject
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0eb7c77174e74ce5abdf3db2ec3d42ff
http://hdl.handle.net/11577/3316261
http://hdl.handle.net/11577/3316261