Zobrazeno 1 - 10
of 52
pro vyhledávání: '"Carlo Piga"'
Autor:
Giuliana Siddi, Francesca Piras, Maria Pina Meloni, Vincenzo Spanu, Nadia Carta, Mario Cuccu, Carlo Spanu, Riccardo Di Salvo, Carlo Piga, Enrico Pietro Luigi De Santis, Christian Scarano
Publikováno v:
Italian Journal of Food Safety (2024)
This study aimed to conduct a preliminary investigation in eight Sardinian fermented sausage (SFS) production plants to acquire knowledge about the differences in the applied technological process and their influence on the safety and sensory charact
Externí odkaz:
https://doaj.org/article/f42a61a47f8148aca8afe2e65308c074
Autor:
Giuliana Siddi, Francesca Piras, Maria Pina Meloni, Daniele Casti, Carlo Spanu, Carlo Pala, Anna Maria Mocci, Carlo Piga, Riccardo Di Salvo, Enrico De Santis, Christian Scarano
Publikováno v:
Italian Journal of Food Safety, Vol 12, Iss 2 (2023)
Salsiccia sarda or Sardinian fermented sausage is a traditional dry-fermented sausage included in the list of traditional food products of Sardinia (Italy). At the request of some producing plants, the possibility of extending the shelf life of the v
Externí odkaz:
https://doaj.org/article/45865df0684f4c4d9136d0ea1cde3a2c
Autor:
Rosanna Floris, Gabriele Sanna, Cecilia Teodora Satta, Carlo Piga, Francesco Sanna, Antonella Lugliè, Nicola Fois
Publikováno v:
Water, Vol 13, Iss 6, p 879 (2021)
Fish populations play an active role in the maintenance of aquatic ecosystems biodiversity. Their intestinal microbiota and fillet chemistry depend on abiotic and biotic factors of the water environments that they inhabit. The present study investiga
Externí odkaz:
https://doaj.org/article/79c700b24c954aceaf0a10a3daa0f1dc
Publikováno v:
Remote Sensing, Vol 6, Iss 11, Pp 10986-11012 (2014)
In this paper, the authors present a recent integrated survey carried out on an archaeological urban site, generally free of buildings, except some temporary structures related to excavated areas where multi-chamber tombs were found. The two methods
Externí odkaz:
https://doaj.org/article/1c507d00de464db7969d4554258dc124
Autor:
Francesco Sanna, Antonella Gesuina Laura Lugliè, Rosanna Floris, Gabriele Sanna, N. Fois, Cecilia Teodora Satta, Carlo Piga
Publikováno v:
Water
Volume 13
Issue 6
Water, Vol 13, Iss 879, p 879 (2021)
Volume 13
Issue 6
Water, Vol 13, Iss 879, p 879 (2021)
Fish populations play an active role in the maintenance of aquatic ecosystems biodiversity. Their intestinal microbiota and fillet chemistry depend on abiotic and biotic factors of the water environments that they inhabit. The present study investiga
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::64cd9b25e3a9f00b79ed5a89fbd700c5
Autor:
Martino Mura, Elisabetta Daga, Margherita Addis, Ilaria Duprè, Roberta Comunian, Luigi Chessa, Riccardo Di Salvo, Antonio Paba, Carlo Piga
Publikováno v:
Sustainability, Vol 13, Iss 8214, p 8214 (2021)
Sustainability
Volume 13
Issue 15
Sustainability
Volume 13
Issue 15
During Pecorino Romano PDO cheese production, scotta (residual whey from ricotta cheese manufacturing) or siero (whey) can be integrated with autochthonous starters, natural and composed of an indefinite number of species and strains, or commercial s
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f40e46115d90f48b937575d56ae31175
https://doi.org/10.3390/su13158214
https://doi.org/10.3390/su13158214
Autor:
Antonio Ullu, Sonia Lamon, Michela Ibba, Carlo Pala, Francesca Cossu, Christian Scarano, Daniele Casti, Enrico Pietro Luigi De Santis, Carlo Spanu, Carlo Piga, Vincenzo Spanu, Riccardo Di Salvo
Publikováno v:
Journal of Food Science. 80:M1549-M1556
UNLABELLED Ricotta salata cheese is frequently contaminated on the surface with Listeria monocytogenes. Water bath heat treatment in vacuum packed whole ricotta salata cheese wheels demonstrated to be effective in inactivating L. monocytogenes. Howev
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1f1263790129d50c6e3d90ddb6c77ae7
https://doi.org/10.1111/1750-3841.12924
https://doi.org/10.1111/1750-3841.12924
Autor:
Christian Scarano, R. Di Salvo, Daniele Casti, Carlo Piga, Vincenzo Spanu, Sonia Lamon, Michela Ibba, L. Buschettu, Carlo Pala, Francesca Cossu, Carlo Spanu, E.P.L. De Santis
Publikováno v:
Food Control. 50:740-747
Ricotta salata is a whey protein cheese produced in Sardinia that in the last decades has been linked to several recalls and in 2012 to a severe human listeriosis outbreak. Contamination of ricotta salata with Listeria monocytogenes mainly occurs dur
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e97ab00dfb87700bedac99606338f162
https://doi.org/10.1016/j.foodcont.2014.10.022
https://doi.org/10.1016/j.foodcont.2014.10.022
Publikováno v:
Remote Sensing, Vol 6, Iss 11, Pp 10986-11012 (2014)
Remote Sensing
Volume 6
Issue 11
Pages 10986-11012
Remote Sensing
Volume 6
Issue 11
Pages 10986-11012
In this paper, the authors present a recent integrated survey carried out on an archaeological urban site, generally free of buildings, except some temporary structures related to excavated areas where multi-chamber tombs were found. The two methods
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ea4aa09d253abe92a04c45735a045638
https://doi.org/10.3390/rs61110986
https://doi.org/10.3390/rs61110986
Autor:
G. Piredda, Carlo Piga, Riccardo Di Salvo, Maria Francesca Scintu, Pietro Paolo Urgeghe, Gavino Sanna
Publikováno v:
LWT - Food Science and Technology. 54:152-156
We present a study of the thermal inactivation and variation of activity of two enzymes in sheep milk: γ-glutamyltransferase and α- l -fucosidase. We find that the thermal treatment of milk causes inactivation of α- l -fucosidase between 57 °C an
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::621af65c70dedf0c524189882553958e
https://doi.org/10.1016/j.lwt.2013.05.018
https://doi.org/10.1016/j.lwt.2013.05.018