[Impact of Facebook patient groups in the surgical decision making process: The example of Biocell® macro-textured implants recall]

Autor: M A, Danino, D, Giaccone, M, Abdolraziq, M, Retchkiman, L S, Paek, J S, Bou-Merhi, E, Matetsa, J, Iezzoni

Publikováno v: Annales de chirurgie plastique et esthetique. 66(1)

The use of social media, has been a major upheaval in our lifestyles in the last decade. At the forefront in the crisis of BIA-ALCL, as soon as February 2019, our university centre took steps to identify and contact all patients with macro-textured i

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=pmid________::fe3256b8fd0d3bdb43caedc76f821404
https://pubmed.ncbi.nlm.nih.gov/33483169

Could predicting fatty acid profile by mid-infrared reflectance spectroscopy be used as a method to increase the value added by milk production chains?

Autor: Ernesto Tabacco, Mauro Coppa, D. Giaccone, A. Revello-Chion, Giorgio Borreani

The aims of this work were (1) to develop prediction equations from mid-infrared spectroscopy (MIRS) to establish a detailed fatty acid (FA) composition of milk; (2) to propose a milk FA index, utilizing MIRS-developed equations, in which the precisi

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::90b7c0bb36f1cd419ef20519ae20eac1
http://hdl.handle.net/2318/1687227

Effect of milk thermisation and farming system on cheese sensory profile and fatty acid composition

Autor: Giorgio Borreani, Ernesto Tabacco, Piergiorgio Bianchi, Giovanna Battelli, A. Revello-Chion, Laura Galassi, Mauro Coppa, D. Giaccone

Publikováno v: International dairy journal 59 (2016): 10–19. doi:10.1016/j.idairyj.2016.02.047
info:cnr-pdr/source/autori:Giaccone, Daniele; Revello-Chion, Andrea; Galassi, Laura; Bianchi, Piergiorgio; Battelli, Giovanna; Coppa, Mauro; Tabacco, Ernesto; Borreani, Giorgio/titolo:Effect of milk thermisation and farming system on cheese sensory profile and fatty acid composition/doi:10.1016%2Fj.idairyj.2016.02.047/rivista:International dairy journal/anno:2016/pagina_da:10/pagina_a:19/intervallo_pagine:10–19/volume:59

The effect of milk thermisation and farming system on the sensory profile and fatty acid (FA) composition of a traditional cheese under real production conditions was evaluated. Raschera Protected Designation of Origin (PDO) cheese, which is produced

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2c62a6eb2034aaf8f0a8236242a0025e

Comparison of Hay and Haylage from Permanent Alpine Meadows in Winter Dairy Cow Diets

Autor: Ernesto Tabacco, Antonio Mimosi, D. Giaccone, Giorgio Borreani

Publikováno v: Journal of Dairy Science. 90:5643-5650

In an Alpine environment, diets based on local forage resources are needed to maintain the link with the territory and confer special characteristics to typical cheeses. Harvesting at a late stage of maturity, high mechanical losses, and frequent rai

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1c4c24a2dc58a685f323fc25241e58af
https://doi.org/10.3168/jds.2007-0134

Comparison of near and medium infrared spectroscopy to predict fatty acid composition on fresh and thawed milk

Autor: Anne Ferlay, D. Giaccone, Giorgio Borreani, A. Revello-Chion, Mauro Coppa, Ernesto Tabacco

Publikováno v: Food Chemistry
Food Chemistry, Elsevier, 2014, 150, pp.49-57. ⟨10.1016/j.foodchem.2013.10.087⟩

International audience; Near (NIR) and medium (MIR) infrared reflectance spectroscopy (IR) predictions of fatty acid (FA) composition, expressed as g/kg of milk or g/100 g of FA, on fresh and thawed milk were compared. Two-hundred-and-fifty bulk cow

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0215a74612aec30dc093caa2de4f884f
https://hal.inrae.fr/hal-02631290