Zobrazeno 1 - 10
of 75
pro vyhledávání: '"Graziella, Ziino"'
Autor:
Graziella Ziino, Emanuele Callipo, Luca Nalbone, Filippo Giarratana, Alessandro Giuffrida, Antonio Panebianco
Publikováno v:
Italian Journal of Food Safety (2024)
The aim of this work is the description and characterization of a severe Microsporidia infection in a batch of salted and dried cod. Particularly, the case involves a batch of approximately 800 kg obtained from Gadus macrocephalus (Food and Agricultu
Externí odkaz:
https://doaj.org/article/228929a5fcfe4b8fbae361098506eceb
Autor:
Maria Merlino, Concetta Condurso, Fabrizio Cincotta, Luca Nalbone, Graziella Ziino, Antonella Verzera
Publikováno v:
Antioxidants, Vol 13, Iss 6, p 718 (2024)
This study explored, for the first time, the chemical composition and in vitro antioxidant and antibacterial activities of a caper leaf essential oil (EO) emulsion for possible food applications as a natural preservative. The EO was extracted by hydr
Externí odkaz:
https://doaj.org/article/780e85490b1547dc8c4526ea2b7f81c0
Autor:
Luca Nalbone, Giorgia Sorrentino, Filippo Giarratana, Aurelian Schiopu-Mariean, Graziella Ziino, Alessandro Giuffrida
Publikováno v:
Italian Journal of Food Safety, Vol 12, Iss 1 (2023)
Persistent bacteria are a microbial subpopulation that, exposed to bactericidal treatment, is killed at a slower rate than the rest of the population they are part of. They can be triggered either following stress or stochastically without external s
Externí odkaz:
https://doaj.org/article/d3e823fc919a4746b39a943a85eb74b6
Publikováno v:
Foods, Vol 12, Iss 12, p 2373 (2023)
Vibrio parahaemolyticus is a foodborne pathogen diffusely distributed in the marine environment and often isolated from raw seafood belonging to different species, mostly shellfish. Ingestion of under- or uncooked seafood contaminated by V. parahaemo
Externí odkaz:
https://doaj.org/article/1223daf827a54d0daad5901e2800c63d
Autor:
Nermine Nefzi, Stefania Pagliari, Luca Campone, Wided Megdiche-Ksouri, Filippo Giarratana, Nicola Cicero, Graziella Ziino, Luca Nalbone
Publikováno v:
Antibiotics, Vol 12, Iss 5, p 802 (2023)
In the present study, the chemical composition and the in vitro antimicrobial and antibiofilm activity of an ethanolic extract of propolis (EEP) from Tunisia against different ATCC and wild bacterial strains were evaluated. In situ antimicrobial acti
Externí odkaz:
https://doaj.org/article/d871dddea0344401aa0c23f4325f3ee6
Autor:
Filippo Giarratana, Luca Nalbone, Graziella Ziino, Giorgio Donato, Stefania Maria Marotta, Filippa Lamberta, Alessandro Giuffrida
Publikováno v:
Italian Journal of Food Safety, Vol 11, Iss 1 (2022)
This study aims to evaluate the behaviour of Listeria monocytogenes under fluctuating temperature comparing the efficacy of deterministic and stochastic methods for its prediction. In the first part of the study, a strain of L. monocytogenes was main
Externí odkaz:
https://doaj.org/article/3a79d40c2e6d4908b7f7071ae3366a7e
Autor:
Filippo Giarratana, Felice Panebianco, Luca Nalbone, Graziella Ziino, Davide Valenti, Alessandro Giuffrida
Publikováno v:
Italian Journal of Food Safety, Vol 11, Iss 1 (2022)
Despite its commercial value, the shelflife of the Atlantic mackerel (Scomber scombrus) during refrigerated storage was poorly investigated. In this regard, the Quality Index Method (QIM) was proposed as a suitable scoring system for freshness and qu
Externí odkaz:
https://doaj.org/article/c95cce61b6844e46b4e76ed083172dc9
Autor:
Graziella Ziino, Luca Nalbone, Filippo Giarratana, Beatrice Romano, Fabrizio Cincotta, Antonio Panebianco
Publikováno v:
Italian Journal of Food Safety, Vol 10, Iss 4 (2021)
It is widely accepted that human is exposed to microplastics through food consumption, however data occurrence in foodstuffs are still little and basically limited to seafood. In this study, the presence of microplastics was investigated in icefish (
Externí odkaz:
https://doaj.org/article/7f9b28c8e10647dc9eb823fe57054a94
Autor:
Luca Nalbone, Lisa Vallone, Filippo Giarratana, Gianluca Virgone, Filippa Lamberta, Stefania Maria Marotta, Giorgio Donato, Alessandro Giuffrida, Graziella Ziino
Publikováno v:
Applied Sciences, Vol 12, Iss 4, p 1988 (2022)
Ice cream is a frozen dairy dessert consumed worldwide. The frozen state may give a positive impression regarding microbiological safety; however, transmission of foodborne pathogens can also occur through ice cream consumption. A total of 200 sample
Externí odkaz:
https://doaj.org/article/69fbac1956ee4fcb820105ec662226b1
Publikováno v:
Italian Journal of Food Safety, Vol 9, Iss 1 (2020)
The aim of this work is to study the effect of temperature fluctuations on spoilage microbial flora behaviour of a semi-preserved seafood product in modified atmosphere packaging (MAP) as well as to find correct interpretation criteria for simulating
Externí odkaz:
https://doaj.org/article/5e1bd22e38474a28b8c2a3e04cbe79a5