Zobrazeno 1 - 10
of 31
pro vyhledávání: '"Giuliana Siddi"'
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:
Carlo Impagliazzo, Muriel Cabianca, Maria Laura Clemente, Giuliana Siddi Moreau, Matteo Vocale, Lidia Leoni
Publikováno v:
IoT, Vol 5, Iss 1, Pp 35-57 (2024)
This paper describes the development activity that has been carried out for a living laboratory for the city of Cagliari aimed at functioning as a learning center for local SMEs willing to improve their skills in IoT and create applications that will
Externí odkaz:
https://doaj.org/article/fb3b3abe4f2a492d92e2db3884e7a609
Autor:
Maria Pina Meloni, Francesca Piras, Giuliana Siddi, Rita Sanna, Roberta Lai, Fabrizio Simbula, Daniela Cabras, Maria Maurichi, Giovanna Asara, Enrico Pietro Luigi De Santis, Christian Scarano
Publikováno v:
Italian Journal of Food Safety, Vol 12, Iss 2 (2023)
This study aimed to evaluate the influence of dry and wet aging on microbial profile and physicochemical characteristics of bovine loins obtained from four animals of two different breeds, namely two Friesian cull cows and two Sardo-Bruna bovines. Du
Externí odkaz:
https://doaj.org/article/b7b22c0716e04587a25f7462e1aeccb9
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:
Giuliana Siddi, Francesca Piras, Maria Pina Meloni, Pernille Gymoese, Mia Torpdahl, Maria Fredriksson-Ahomaa, Mattia Migoni, Daniela Cabras, Mario Cuccu, Enrico Pietro Luigi De Santis, Christian Scarano
Publikováno v:
Foods, Vol 13, Iss 1, p 65 (2023)
The objective of this investigation was to evaluate Salmonella and Yersinia enterocolitica prevalence in wild boars hunted in Sardinia and further characterize the isolates and analyse antimicrobial resistance (AMR) patterns. In order to assess slaug
Externí odkaz:
https://doaj.org/article/97a3034ede8d40668b79081c45caa300
Autor:
Maria Pina Meloni, Francesca Piras, Giuliana Siddi, Mattia Migoni, Daniela Cabras, Mario Cuccu, Gavino Nieddu, Olivia McAuliffe, Enrico Pietro Luigi De Santis, Christian Scarano
Publikováno v:
Foods, Vol 12, Iss 20, p 3797 (2023)
The composition and physicochemical characteristics of short-aged Pecorino Sardo PDO (Protected Designation of Origin) cheese makes it permissive to Listeria monocytogenes growth. The PDO product specification stipulates that this cheese is produced
Externí odkaz:
https://doaj.org/article/7305b1e0370a46b889ba88dc5bbf4cac
Autor:
Rita Sanna, Francesca Piras, Giuliana Siddi, Maria Pina Meloni, Mariella Demontis, Vincenzo Spanu, Gavino Nieddu, Mario Cuccu, Enrico Pietro Luigi De Santis, Christian Scarano
Publikováno v:
Italian Journal of Food Safety, Vol 12, Iss 1 (2023)
The main objective of this study was to innovate soft and semi-cooked sheep milk cheese production processes with the use of a commercial protective culture able to control Listeria monocytogenes growth. A freeze-dried commercial culture of Lactobaci
Externí odkaz:
https://doaj.org/article/e688abdbb41d4817a6ad929fa08bd8ae
Autor:
Giuliana Siddi, Francesca Piras, Vincenzo Spanu, Maria Pina Meloni, Rita Sanna, Nadia Carta, Marco Errico, Mario Cuccu, Enrico Pietro Luigi De Santis, Christian Scarano
Publikováno v:
Italian Journal of Food Safety, Vol 11, Iss 2 (2022)
Sardinian fermented sausage “Salsiccia Sarda” is a Mediterranean-style, semi-dry, fermented, RTE product, representing the main pork meat product in Sardinia (Italy). The high variability that characterizes the technological processes applied in
Externí odkaz:
https://doaj.org/article/82b291584cd74ff08fbb2c18485beb25
Autor:
Maria Pina Meloni, Francesca Piras, Giuliana Siddi, Daniela Cabras, Eleonora Comassi, Roberta Lai, Olivia McAuliffe, Enrico Pietro Luigi De Santis, Christian Scarano
Publikováno v:
Foods, Vol 12, Iss 6, p 1182 (2023)
Listeria monocytogenes contamination that occurs during and post-processing of dairy products is a serious concern for consumers, and bioprotective cultures can be applied to control the growth of the pathogen in sheep milk cheeses. However, to respe
Externí odkaz:
https://doaj.org/article/9e4a1eae3c2e4d7582cb4d8da753c3f6
Autor:
Giuliana Siddi, Francesca Piras, Vincenzo Spanu, Mariella Demontis, Maria Pina Meloni, Rita Sanna, Veronica Cibin, Enrico Pietro Luigi De Santis, Christian Scarano
Publikováno v:
Italian Journal of Food Safety, Vol 10, Iss 2 (2021)
The aim of this study was to evaluate Salmonella prevalence and serotypes in four Sardinian pig slaughterhouses. Moreover, a population study was conducted with pulsed field gel electrophoresis (PFGE). The results were compared with previous investig
Externí odkaz:
https://doaj.org/article/0ed9120cd9d443ef8cdcf2560c0d8125