Výsledky vyhledávání - "M. Mastromatteo"

VBAC or not VBAC? Improvement of performance and outcome indexes with the promotion of care safety

Autor: A M Mastromatteo, S Ferrazzani, A Triggiani, G Nasi, P Metastasio, F A Distefano, B A Miraglia, U Moscato, C Piscicelli, S Parrocchia

Publikováno v: European Journal of Public Health. 29

Background In a multidisciplinary approach to Quality Management System and humanization of care, we aimed at evaluating the characteristics that influence the request of women to carry out Vaginal Birth after Cesarean (VBAC). Methods Skills have bee

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::618608fb0b12fa135c576ba5279d558a
https://doi.org/10.1093/eurpub/ckz186.184

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Prognostic value of the Diverticular Inflammation and Complication Assessment (DICA) classification

Autor: A. Violi, Antonio Tursi, Giovanni Brandimarte, G Nasi, Marilisa Franceschi, A M Mastromatteo, Walter Elisei, G. Cambiè, F. Di Mario, Antonio Nouvenne

Publikováno v: European Journal of Public Health. 29

Colonic Diverticulosis is one of the most common anatomic alterations found in the clinical practice. This condition has 60% incidence in the population over 60 years old. About 20% of patients with this condition will develop Diverticular Disease, a

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::ad792f6dbb8bc573bec9a159df1fff30
https://doi.org/10.1093/eurpub/ckz186.221

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Packaging solutions to prolong the shelf life of Fiordilatte cheese: Bio-based nanocomposite coating and modified atmosphere packaging

Autor: Giovanna G. Buonocore, Angelo Vittorio Zambrini, M. Mastromatteo, Maria Antonietta Saccotelli, Annalisa Lucera, Matteo Alessandro Del Nobile, Amalia Conte

Publikováno v: Lebensmittel-Wissenschaft + Technologie 60 (2015): 230–237. doi:10.1016/j.lwt.2014.08.013
info:cnr-pdr/source/autori:Mastromatteo, Marianna; Conte, Amalia; Lucera, Annalisa; Saccotelli, Maria Antonietta; Buonocore, Giovanna Giuliana; Zambrini, Angelo Vittorio; Del Nobile, Matteo Alessandro/titolo:Packaging solutions to prolong the shelf life of Fiordilatte cheese: Bio-based nanocomposite coating and modified atmosphere packaging/doi:10.1016%2Fj.lwt.2014.08.013/rivista:Lebensmittel-Wissenschaft + Technologie/anno:2015/pagina_da:230/pagina_a:237/intervallo_pagine:230–237/volume:60

The aim of this work is to evaluate the effect of silver nanoparticles (Ag-NP) incorporated into a bio-based coating in combination with MAP (50% CO2, 50% N-2) to prolong the shelf life of Fiordilatte packaged with and without the traditional coverin

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::69a63f527a8e2f09e1c7a1211f695b79
https://doi.org/10.1016/j.lwt.2014.08.013

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Effect of active coating on microbiological and sensory properties of fresh mozzarella cheese

Autor: M. Mastromatteo, M.A. Del Nobile, Amalia Conte, Annalisa Lucera, Michele Faccia, Angelo Vittorio Zambrini

Publikováno v: Food Packaging and Shelf Life. 1:25-29

The effectiveness of active coating on microbiological and decay of sensory quality in mozzarella cheese was investigated. The work was divided into two subsequent experimental steps: the first one was aimed at selecting the optimal active compound a

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::a31e1029dfd32a5214cbacbc9a6326ed
https://doi.org/10.1016/j.fpsl.2013.10.002

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Anti-yeast activity of natural compounds: In vitro and in vivo tests

Autor: Annalisa Lucera, Amalia Conte, Matteo Alessandro Del Nobile, D. Gammariello, M. Mastromatteo

Publikováno v: Food Packaging and Shelf Life. 1:30-37

The anti-yeast activity of some natural compounds (trans-2-hexanal, cinnamon oil, eugenol and thymol) was addressed by in vitro and in vivo tests. First, their efficacy was tested against some yeasts. By a sensory evaluation the thymol was discarded

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::e04fd47b51fd1cf83de1ae94c71e34d8
https://doi.org/10.1016/j.fpsl.2013.10.003

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Microstructure, textural and sensorial properties of durum wheat bread as affected by yeast content

Autor: Vincenzo Lampignano, J. Laverse, M.A. Del Nobile, M. Mastromatteo

Publikováno v: Food Research International. 50:369-376

In this study, breads varying in yeast content and therefore leading to distinct cellular structures are investigated. Firstly, X-ray microtomography is used to characterize not only the final cellular structure, but also the process of development o

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::0da7c09836c9086a8fd960227ae973cf
https://doi.org/10.1016/j.foodres.2012.10.030

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Modified Atmosphere Packaging

Autor: Matteo Alessandro Del Nobile, M. Mastromatteo, Marcella Mastromatteo, Amalia Conte

Publikováno v: Decontamination of Fresh and Minimally Processed Produce

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::bca74a2f174c71f0b244ebeb30e1b771
https://doi.org/10.1002/9781118229187.ch25

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Packaging strategies to prolong the shelf life of fresh carrots (Daucus carota L.)

Autor: M. Mastromatteo, Matteo Alessandro Del Nobile, Amalia Conte

Publikováno v: Innovative Food Science & Emerging Technologies. 13:215-220

In this work, different strategies aimed to prolong the shelf life of fresh carrots are presented. Dipping into a hydro-alcoholic solution, and its combination before and after coating with sodium alginate, were investigated. Untreated samples were a

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::2559f482d0777f05598f7c09374a9378
https://doi.org/10.1016/j.ifset.2011.10.010

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