Zobrazeno 1 - 10
of 15
pro vyhledávání: '"Ignazio Ibba"'
Publikováno v:
Applied Sciences, Vol 13, Iss 6, p 3535 (2023)
In this work, we report an analytical procedure to investigate the lipid compositions of sheep and goat milk. This approach is based on an ion mobility–high-resolution mass spectrometric method to facilitate the identification of complex lipid spec
Externí odkaz:
https://doaj.org/article/c47dde24fe71416fa3ecd3e72912f41e
Autor:
Giuseppe Pulina, Alberto Stanislao Atzori, Corrado Dimauro, Ignazio Ibba, Gian Franco Gaias, Fabio Correddu, Anna Nudda
Publikováno v:
Italian Journal of Animal Science, Vol 20, Iss 1, Pp 171-180 (2021)
The Pecorino Romano P.D.O. is the main sheep cheese produced in Italy and the first one among the sheep cheeses, in terms of quality and value, exported from the European Union. About half of the sheep milk produced in Italy is processed into this ty
Externí odkaz:
https://doaj.org/article/d4384759ae9d4989944b0432a28700ca
Autor:
Giovanni Molle, Andrea Cabiddu, Mauro Decandia, Maria Sitzia, Ignazio Ibba, Valeria Giovanetti, Giuseppe Scanu, Margherita Addis, Marco Caredda
Publikováno v:
Frontiers in Veterinary Science, Vol 8 (2021)
Milk obtained from sheep grazing natural pastures and some forage crops may be worth a plus value as compared to milk obtained from stall-fed sheep, due to their apparently higher content of beneficial fatty acids (FAs). Fourier transformed mid-infra
Externí odkaz:
https://doaj.org/article/70cf3abb4577460baf7012b3e1fec155
Autor:
Luisa Pulinas, Carlo Spanu, Ilenia Idda, Ignazio Ibba, Gavino Nieddu, Salvatore Virdis, Christian Scarano, Francesca Piras, Nadia Spano, Gavino Sanna, Enrico Pietro Luigi De Santis
Publikováno v:
Italian Journal of Food Safety, Vol 6, Iss 1 (2017)
The present work was aimed to define and validate farmstead production of lactose- free Pecorino di Osilo cheese, fresh ricotta cheese, and salted and smoked ricotta cheese (Ricotta mustia). The enzymatic activity of the commercial preparation contai
Externí odkaz:
https://doaj.org/article/1062e82dc92043299edbd939dfb3a0a8
Autor:
Salvatore Virdis, Christian Scarano, Vincenzo Spanu, Gavino Murittu, Carlo Spanu, Ignazio Ibba, Enrico Pietro Luigi De Santis
Publikováno v:
Italian Journal of Food Safety, Vol 3, Iss 4 (2014)
In the present work the results of a survey conducted in Sardinia Region on Aflatoxin M1 (AFM1) contamination in milk of small ruminants from 2005 to 2013 are reported. A total of 517 sheep and 88 goat milk samples from bulk tank, tank trucks and sil
Externí odkaz:
https://doaj.org/article/2ffd66d92fbf4d57848d0e5e25a26f7c
Autor:
Ignazio Ibba, Gian Franco Gaias, Corrado Dimauro, Alberto Stanislao Atzori, Fabio Correddu, Giuseppe Pulina, Anna Nudda
Publikováno v:
Italian Journal of Animal Science, Vol 20, Iss 1, Pp 171-180 (2021)
The Pecorino Romano P.D.O. is the main sheep cheese produced in Italy and the first one among the sheep cheeses, in terms of quality and value, exported from the European Union. About half of the sheep milk produced in Italy is processed into this ty
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7cc3196c126d9dc757aaa5b7963a18da
https://doaj.org/article/d4384759ae9d4989944b0432a28700ca
https://doaj.org/article/d4384759ae9d4989944b0432a28700ca
Publikováno v:
Dairy; Volume 1; Issue 1; Pages: 30-41
This study aimed to evaluate the effects of different feedings on main traits and polar and semi-polar metabolite profiles of ovine milk. The milk metabolome of two groups of Sarda sheep kept under different grazing systems were analyzed by gas chrom
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3345461b76b12b04df2df4a0ec57451d
https://doi.org/10.3390/dairy1010004
https://doi.org/10.3390/dairy1010004
Autor:
G. Piredda, Giovanni Galistu, Maria Francesca Scintu, Ignazio Ibba, Nadia Spano, Maria Itria Pilo, Ilenia Idda, Gavino Sanna, Margherita Addis, Valeria Marina Nurchi
Publikováno v:
Journal of Food Composition and Analysis. 74:89-94
In this work, we present and validate new gas-chromatographic with flame injection detector method to measure traces of lactose and galactose in cheese. Analytes are first extracted from the matrix by repeated treatments with a 40% (v/v) methanol/wat
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3eb1d243aa65518f84963dc16bfbe3bf
https://doi.org/10.1016/j.jfca.2018.09.006
https://doi.org/10.1016/j.jfca.2018.09.006
Autor:
Mauro Decandia, Giovanni Molle, Ignazio Ibba, Valeria Giovanetti, Marco Caredda, Maria Sitzia, Andrea Cabiddu, Margherita Addis, Giuseppe Scanu
Publikováno v:
Frontiers in Veterinary Science
Frontiers in Veterinary Science, Vol 8 (2021)
Frontiers in Veterinary Science, Vol 8 (2021)
Milks obtained from ruminants grazing natural pastures and some forage crops may worth a plus value as compared to milks obtained to stall fed ruminants, due to their putative higher content of beneficial fatty acids (FA). Fourier Transformed Mid-inf
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::be1fb903dc1300dffac9d38bcacfe029
https://doi.org/10.3389/fvets.2021.623823
https://doi.org/10.3389/fvets.2021.623823
Publikováno v:
International Dairy Journal. 69:33-39
Ovine milk (Sarda breed) with high somatic cell count (SCC) (>1 × 106 cell mL−1) was compared with similar milk of low SCC (
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5dc8e78599e01c982bb39f6656a02915
https://doi.org/10.1016/j.idairyj.2017.02.001
https://doi.org/10.1016/j.idairyj.2017.02.001