Zobrazeno 1 - 10
of 36
pro vyhledávání: '"Lisa, Vallone"'
Publikováno v:
Italian Journal of Food Safety, Vol 11, Iss 4 (2022)
Antibacterial activity of atmosferic pressure non-thermal plasma (APNTP) was assessed for bacterial, yeast and mold strains. This investigation is to be considered preliminary: a second step is envisaged in which the efficacy of the technique and the
Externí odkaz:
https://doaj.org/article/c7535897f6804b339dc9c82d0c49475b
Autor:
Ziba Najmi, Alessandro Calogero Scalia, Elvira De Giglio, Stefania Cometa, Andrea Cochis, Antonio Colasanto, Monica Locatelli, Jean Daniel Coisson, Marcello Iriti, Lisa Vallone, Lia Rimondini
Publikováno v:
Foods, Vol 12, Iss 2, p 332 (2023)
Strawberries and raspberries are susceptible to physiological and biological damage. Due to the consumer concern about using pesticides to control fruit rot, recent attention has been drawn to essential oils. Microbiological activity evaluations of d
Externí odkaz:
https://doaj.org/article/51cabc7fcc8044d5889e4f874a1ac46e
Publikováno v:
Italian Journal of Food Safety, Vol 10, Iss 1 (2021)
Stilbenoids (resveratrol and its derivatives) are secondary metabolites produced by plants as defence mechanism to microbial infection. These compounds are known for their anti-inflammatory action and health benefits in preventing a wide range of dis
Externí odkaz:
https://doaj.org/article/ec1c779573df48e188e601fa7dbae6d5
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 2 (2020)
Nitrates are chemicals found naturally in some foods such as fruit and vegetables or added to others, especially meats, as a preservative. Their use as additives is regulated by European Commission to avoid any risk for human health. In order to redu
Externí odkaz:
https://doaj.org/article/bea9dd08d9344d968bfb4b4f06ac8241
Antibacterial activity of atmosferic pressure non-thermal plasma (APNTP) was assessed for bacterial, yeast and mold strains. This investigation is to be considered preliminary: a second step is envisaged in which the efficacy of the technique and the
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid_dedup__::38f51514ac1c4c4bf07c32f3f1812703
https://hdl.handle.net/2434/947594
https://hdl.handle.net/2434/947594
Autor:
Ilaria Varotto Boccazzi, Matteo Ottoboni, Elena Martin, Francesco Comandatore, Lisa Vallone, Thomas Spranghers, Mia Eeckhout, Valeria Mereghetti, Luciano Pinotti, Sara Epis
Publikováno v:
PLoS ONE, Vol 12, Iss 8, p e0182533 (2017)
Feed security, feed quality and issues surrounding the safety of raw materials are always of interest to all livestock farmers, feed manufacturers and competent authorities. These concerns are even more important when alternative feed ingredients, ne
Externí odkaz:
https://doaj.org/article/75e13359c676484c8eafa3cd1f438729
Autor:
Sara Vitalini, Luca Nalbone, Cristian Bernardi, Marcello Iriti, Rosaria Costa, Nicola Cicero, Filippo Giarratana, Lisa Vallone
Chemical composition and in vitro antimicrobial activity of parsley [Petroselinum crispum (Mill.) Fuss] and ginger (Zingiber officinale Roscoe) essential oils from store-bought parsley plants and ginger rhizomes were evaluated. A sensory analysis was
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::766aea4f00177c12a3e5c94848a7eff7
Secondary metabolites from Penicillium roqueforti, a starter for the production of Gorgonzola cheese
Publikováno v:
Italian Journal of Food Safety, Vol 3, Iss 3 (2014)
The presence of mold in food, although necessary for production, can involve the presence of secondary metabolites, which are sometimes toxic. Penicillium roqueforti is a common saprophytic fungus but it is also the essential fungus used in the produ
Externí odkaz:
https://doaj.org/article/adad245b89294874a47ca65b285d62da
Autor:
Lisa Vallone, Simone Stella
Publikováno v:
Italian Journal of Food Safety, Vol 3, Iss 2 (2014)
Ozone is already known as effective food/environmental disinfection agent, thanks to its oxidative action towards microbial cell components. Bactericidal effect of ozone is well documented, while data concerning its inhibitory activity towards fungi
Externí odkaz:
https://doaj.org/article/710b68ce040d43b784232b4e5777eb0f