Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Giovanni Dell'Orfano"'
Autor:
Monica Cangini, Sonia Dall’Ara, Silva Rubini, Barbara Bertasi, Paolo Rizzi, Giovanni Dell’Orfano, Stefania Milandri, Stefano Manfredini, Erika Baldini, Silvia Vertuani
Publikováno v:
Marine Drugs, Vol 22, Iss 3, p 122 (2024)
This study reports the first detection of the marine neurotoxin pinnatoxin-G (PnTX-G) in clams collected in the northwestern Adriatic Sea (Italy). It also represents the first report of the potential toxin-producing dinoflagellate, Vulcanodinium rugo
Externí odkaz:
https://doaj.org/article/f3606f3089f348258aea1d6995209442
Autor:
Federica Giacometti, Paolo Daminelli, Laura Fiorentini, Elena Cosciani-Cunico, Paola Monastero, Elena Dalzini, Marina Nadia Losio, Giovanni Dell'Orfano, Rachele Rossini, Silvia Piva, Andrea Serraino
Publikováno v:
Italian Journal of Food Safety, Vol 9, Iss 2 (2020)
Formaggio di Fossa di Sogliano is a traditional Italian Protected Designation of Origin (PDO) cheese ripened for a minimum of 5 months, with the feature of a ripening of at least 80 to at most 100 days in pits, digged into tuffaceous rocks according
Externí odkaz:
https://doaj.org/article/efada7dfbce648148c45259d314e90c8
Autor:
Paola Monastero, Rachele Rossini, Andrea Serraino, Federica Giacometti, Paolo Daminelli, Elena Cosciani-Cunico, Marina Nadia Losio, Giovanni Dell'Orfano, Elena Dalzini, L. Fiorentini, Silvia Piva
Publikováno v:
Italian Journal of Food Safety. 9
Formaggio di Fossa di Sogliano is a traditional Italian Protected Designation of Origin (PDO) cheese ripened for a minimum of 5 months, with the feature of a ripening of at least 80 to at most 100 days in pits, digged into tuffaceous rocks according
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4559854c5627a78f34839689193a664d
https://doi.org/10.4081/ijfs.2020.8552
https://doi.org/10.4081/ijfs.2020.8552
Autor:
Federica, Giacometti, Paolo, Daminelli, Laura, Fiorentini, Elena, Cosciani-Cunico, Paola, Monastero, Elena, Dalzini, Marina-Nadia, Losio, Giovanni, Dell'Orfano, Rachele, Rossini, Silvia, Piva, Andrea, Serraino
Publikováno v:
Italian Journal of Food Safety
Formaggio di Fossa di Sogliano is a traditional Italian Protected Designation of Origin (PDO) cheese ripened for a minimum of 5 months, with the feature of a ripening of at least 80 to at most 100 days in pits, digged into tuffaceous rocks according
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::546edc79021735c0b250fa5188a76f14
https://pubmed.ncbi.nlm.nih.gov/32913723
https://pubmed.ncbi.nlm.nih.gov/32913723