Zobrazeno 1 - 10
of 80
pro vyhledávání: '"Domenico Carminati"'
Autor:
Miriam Zago, Barbara Bonvini, Lia Rossetti, Giorgia Fergonzi, Flavio Tidona, Giorgio Giraffa, Domenico Carminati
Publikováno v:
Dairy, Vol 3, Iss 4, Pp 700-709 (2022)
The raw milk for production of long-ripened, spicy type, Provolone Valpadana (PV) PDO cheese must be stored, refrigerated, and processed within 60 h from the first milking, according to European and Consortium regulations. Low-temperature storage con
Externí odkaz:
https://doaj.org/article/1b8567c05dde43d8b93d4ee77adc0c94
Autor:
Fabio Abeni, Rosanna Marino, Francesca Petrera, Giulia Segati, Andrea Galli, Domenico Carminati
Publikováno v:
Dairy, Vol 2, Iss 3, Pp 500-514 (2021)
At feed-out, aerobic spoilage of silage enables an increase in anaerobic spore-forming bacteria (ANSB) that may enter the total mixed ration (TMR). The aim of our study was to understand whether in hot summers the silage structures and management may
Externí odkaz:
https://doaj.org/article/f1538ca9762e42a3bb1bad4ce6af67fa
Autor:
Domenico Carminati, Barbara Bonvini, Salvatore Francolino, Roberta Ghiglietti, Francesco Locci, Flavio Tidona, Monica Mariut, Fabio Abeni, Miriam Zago, Giorgio Giraffa
Publikováno v:
Foods, Vol 12, Iss 9, p 1880 (2023)
The growth of clostridial spores during ripening leads to late blowing (LB), which is the main cause of spoilage in Grana Padano Protected Designation of Origin (PDO) cheese and other hard, long-ripened cheeses such as Provolone, Comté, and similar
Externí odkaz:
https://doaj.org/article/126d085cc7324c0f938fcc6c968ef3ab
Publikováno v:
Frontiers in Nutrition, Vol 9 (2022)
Public awareness about excessive sodium intake and nutrition claims related to salt content entail the need for food industries to carefully reconsider the composition and processing of high sodium foods. Although in some products the reformulation w
Externí odkaz:
https://doaj.org/article/c0080f3e11884f4ab9cf00846873c2ca
Autor:
Miriam Zago, Lia Rossetti, Tommaso Bardelli, Domenico Carminati, Nelson Nazzicari, Giorgio Giraffa
Publikováno v:
Foods, Vol 10, Iss 8, p 1826 (2021)
The microbiota of Protected Designation of Origin (PDO) cheeses plays an essential role in defining their quality and typicity and could be applied to protect these products from counterfeiting. To study the possible role of cheese microbiota in dist
Externí odkaz:
https://doaj.org/article/14a354a83ad84622ae4d5b46c5339365
Publikováno v:
Dairy, Vol 2, Iss 40, Pp 500-514 (2021)
Dairy
Volume 2
Issue 3
Pages 40-514
Dairy
Volume 2
Issue 3
Pages 40-514
At feed-out, aerobic spoilage of silage enables an increase in anaerobic spore-forming bacteria (ANSB) that may enter the total mixed ration (TMR). The aim of our study was to understand whether in hot summers the silage structures and management may
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::867414fc8b00d2204cf72eb856ec1400
https://doi.org/10.3390/dairy2030040
https://doi.org/10.3390/dairy2030040
Autor:
Silvia Cappellozza, Maria Giovanna Leonardi, Sara Savoldelli, Domenico Carminati, Anna Rizzolo, Giovanna Cortellino, Genciana Terova, Enzo Moretto, Andrea Badaile, Giuseppe Concheri, Alessio Saviane, Daniele Bruno, Marco Bonelli, Silvia Caccia, Morena Casartelli, Gianluca Tettamanti
Publikováno v:
Animals, Vol 9, Iss 5, p 278 (2019)
The worldwide growing consumption of proteins to feed humans and animals has drawn a considerable amount of attention to insect rearing. Insects reared on organic wastes and used as feed for monogastric animals can reduce the environmental impact and
Externí odkaz:
https://doaj.org/article/6188ba6fbb20460d99be2582f218202f
Publikováno v:
Agronomy, Vol 9, Iss 4, p 192 (2019)
Microalgae are attracting the interest of agrochemical industries and farmers, due to their biostimulant and biofertiliser properties. Microalgal biostimulants (MBS) and biofertilisers (MBF) might be used in crop production to increase agricultural s
Externí odkaz:
https://doaj.org/article/be0b46a4f8b7457cada82f416ac8be73
Autor:
Pietro Fusani, Domenico Ronga, Domenico Carminati, Mauro Mandrioli, Gian Carlo Manicardi, Sergio Giannì, Aldo Tava
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::682a28169bdbe68d0555833268830666
https://reader.elsevier.com/reader/sd/pii/S0926669022008007?token=06F84C203219A4431BF402D30DB7D1CFBF3857A916C46DF7DBDBA0A05476C8E92EE4A01C6A5390F8D827887ED75F99AE&originRegion=eu-west-1&originCreation=20220712033622
https://reader.elsevier.com/reader/sd/pii/S0926669022008007?token=06F84C203219A4431BF402D30DB7D1CFBF3857A916C46DF7DBDBA0A05476C8E92EE4A01C6A5390F8D827887ED75F99AE&originRegion=eu-west-1&originCreation=20220712033622
Autor:
Nelson Nazzicari, Miriam Zago, Domenico Carminati, Giorgio Giraffa, Tommaso Bardelli, Lia Rossetti
Publikováno v:
Foods, Vol 10, Iss 1826, p 1826 (2021)
Foods
Volume 10
Issue 8
Foods
Volume 10
Issue 8
The microbiota of Protected Designation of Origin (PDO) cheeses plays an essential role in defining their quality and typicity and could be applied to protect these products from counterfeiting. To study the possible role of cheese microbiota in dist
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c17c049be2a7544a9711d9bb8172bad0
https://www.mdpi.com/2304-8158/10/8/1826
https://www.mdpi.com/2304-8158/10/8/1826