Zobrazeno 1 - 10
of 161
pro vyhledávání: '"Alberto, Angioni"'
Publikováno v:
Chemistry, Vol 4, Iss 4, Pp 1498-1514 (2022)
Mycotoxins are toxic secondary metabolites produced by filamentous microfungi on almost every agricultural commodity worldwide. After the infection of crop plants, mycotoxins are modified by plant enzymes or other fungi and often conjugated to more p
Externí odkaz:
https://doaj.org/article/3bc1470962a746348439aeb09763974d
Autor:
Francesco Corrias, Nicola Arru, Alessandro Atzei, Massimo Milia, Efisio Scano, Alberto Angioni
Publikováno v:
Foods, Vol 12, Iss 9, p 1807 (2023)
Fourth-range products are those types of fresh fruit and vegetables that are ready for raw consumption or after cooking, and belong to organic or integrated cultivations. These products are subject to mild post-harvesting processing procedures (selec
Externí odkaz:
https://doaj.org/article/7f1877bf105644219d7cd58ac77b37ee
Autor:
Pierantonio Addis, Viviana Pasquini, Alberto Angioni, Veronica Malavasi, Davide Moccia, Paolo Solari
Publikováno v:
Journal of Applied Phycology. 35:1407-1415
The green seaweed Ulva is close to becoming popular due to its suitability as potential feedstock production and for food items. However, there is a general lack of studies on the aversion or acceptability of this alga by marine organisms, particular
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d87f4ef71b69944b16b0a68ab8c9a0a6
https://doi.org/10.1007/s10811-023-02925-0
https://doi.org/10.1007/s10811-023-02925-0
Publikováno v:
Foods, Vol 11, Iss 2, p 164 (2022)
Swordfish is the most widespread billfish in the aquatic environment. The industrial processing of swordfish fillets involves salting, drying, and smoking steps. Salting techniques, dry or wet, are the most common method of fish preservation. This wo
Externí odkaz:
https://doaj.org/article/cf7128fe66014bd6ac3f69cea0e30e08
Autor:
Valentina Coroneo, Francesco Corrias, Andrea Brutti, Piero Addis, Efisio Scano, Alberto Angioni
Publikováno v:
Foods, Vol 11, Iss 3, p 260 (2022)
Paracentrotus lividus is a widespread sea urchin species appreciated worldwide for the taste of its fresh gonads. High-pressure processing (HPP) can provide a thermal equivalent to pasteurization, maintaining the organoleptic properties of the raw go
Externí odkaz:
https://doaj.org/article/7bec01eeec0c4a8e9b4e055aaa613f8f
Autor:
Massimo Milia, Francesco Corrias, Piero Addis, Graziella Chini Zitelli, Bernardo Cicchi, Giuseppe Torzillo, Valeria Andreotti, Alberto Angioni
Publikováno v:
Foods, Vol 11, Iss 3, p 399 (2022)
Arthrospira platensis and Arthrospira maxima are prokaryotic microalgae commercially marketed as spirulina. The pigments extracted from these algae are widely used for cosmetic and nutraceutical applications. This work aimed to evaluate the influence
Externí odkaz:
https://doaj.org/article/0c12114450f8491fa50be51b73c121e1
Autor:
Francesco Corrias, Alessandro Atzei, Riccardo Taddeo, Nicola Arru, Mattia Casula, Rachid Salghi, Mariateresa Russo, Alberto Angioni
Publikováno v:
Foods, Vol 10, Iss 12, p 3077 (2021)
This work aimed to investigate the bio-distribution and the persistence of fipronil and its primary metabolite fipronil sulfone after oral and dermal administration by simulating natural farming conditions. Fipronil and fipronil sulfone detection and
Externí odkaz:
https://doaj.org/article/f0636f5e8ce64059a3228640c03eb194
Publikováno v:
Foods, Vol 10, Iss 6, p 1295 (2021)
Vernaccia is a white grape mostly used to produce a distinct wine protected by the controlled designation of origin (DOC) recognition. It is very susceptible to fungal disease, and it is subjected to a defined management protocol in the field. Winema
Externí odkaz:
https://doaj.org/article/57b2ecf014414deb9768ca3a16d866f4
Publikováno v:
Veterinary Sciences, Vol 8, Iss 5, p 80 (2021)
The use of natural substances such as essentials oils against bee pathogens is of great interest as an alternative to traditional methods based on synthetic compounds like antibiotics and fungicides, in order to minimize the risk of having toxic resi
Externí odkaz:
https://doaj.org/article/df2228b3da8f40d59670d92ff1e5f055
Autor:
Francesco Corrias, Alessandro Atzei, Angelica Giglioli, Viviana Pasquini, Alessandro Cau, Piero Addis, Giorga Sarais, Alberto Angioni
Publikováno v:
Foods, Vol 9, Iss 10, p 1408 (2020)
Bottarga is a high-priced delicacy with high nutritional value, and, in Italy, bottarga from mullets has been recognized to be a traditional food product. The flathead grey mullet Mugil cephalus and the thinlip grey mullet Liza ramada are the main cu
Externí odkaz:
https://doaj.org/article/30984412eb9b4bc480659dd46ace16a8