Zobrazeno 1 - 5
of 5
pro vyhledávání: '"Mario Cuccu"'
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:
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