Zobrazeno 1 - 10
of 42
pro vyhledávání: '"Michele Mangiacotti"'
Autor:
Marco Iammarino, Annalisa Mentana, Diego Centonze, Carmen Palermo, Michele Mangiacotti, Antonio Eugenio Chiaravalle
Publikováno v:
MethodsX, Vol 6, Iss , Pp 856-861 (2019)
The use of food dyes in meat is regulated by the current European and non-European legislation, due to several food safety concerns. A reliable method for the quali-quantitative determination of 12 food dyes (Amaranth, Ponceau 4R, Carmine, Ponceau SX
Externí odkaz:
https://doaj.org/article/c395e8c36f734675b76f0713f65a1820
Autor:
Elisa Beccia, Valeria Daniello, Onofrio Laselva, Giorgia Leccese, Michele Mangiacotti, Sante Di Gioia, Gianfranco La Bella, Lorenzo Guerra, Maria Matteo, Antonella Angiolillo, Massimo Conese
Publikováno v:
Life, Vol 12, Iss 5, p 756 (2022)
Cystic fibrosis (CF) airways are affected by a deranged repair of the damaged epithelium resulting in altered regeneration and differentiation. Previously, we showed that human amniotic mesenchymal stem cells (hAMSCs) corrected base defects of CF air
Externí odkaz:
https://doaj.org/article/f8119efc5f7b48b4bf3af1246e8b8cf1
Autor:
Marilena D'Amato, Aida Turrini, Federica Aureli, Gabriele Moracci, Andrea Raggi, Eugenio Chiaravalle, Michele Mangiacotti, Telemaco Cenci, Roberta Orletti, Loredana Candela, Alessandra di Sandro, Francesco Cubadda
Publikováno v:
Annali dell'Istituto Superiore di Sanità, Vol 49, Iss 3, Pp 272-280 (2013)
This article presents the methodology of the Italian Total Diet Study 2012-2014 aimed at assessing the dietary exposure of the general Italian population to selected non-essential trace elements (Al, inorganic As, Cd, Pb, methyl-Hg, inorganic Hg, U)
Externí odkaz:
https://doaj.org/article/14c7c61404524e7f8998c2362778ee69
Autor:
Raffaele Marrone, Leonardo Carosielli, Michele Mangiacotti, Eugenio Chiaravalle, Giorgio Smaldone, Aniello Anastasio
Publikováno v:
Italian Journal of Food Safety, Vol 3, Iss 2 (2014)
Many countries, in order to authorise the use of food irradiation, claim the availability of methods to detect the occurred treatment in addition to the respect of safe use of this technology. Among physical methods, the electron spin resonance (ESR)
Externí odkaz:
https://doaj.org/article/d08114cfbdb646e59a829e618f821c22
Autor:
Selene Marozzi, Roberto Condoleo, Stefano Saccares, Maria Concetta Campagna, Michele Mangiacotti, Eugenio Chiaravalle
Publikováno v:
Italian Journal of Food Safety, Vol 2, Iss 2, Pp e17-e17 (2013)
Irradiation is a method of food preservation regulated in the European Union (EU) by Directives 1999/2/EC and 1999/3/EC, and adopted in Italy with Legislative Decree 94, 30/01/2001. The aim of this paper is to present the results of control in Lazio
Externí odkaz:
https://doaj.org/article/d230b00a70b64deab5442e48f0885815
Autor:
Eugenio Chiaravalle, Michele Tomaiuolo, Radmila Pavlovic, Sara Panseri, Federica Di Cesare, Michele Mangiacotti, Giacomo Mosconi, Luca Maria Chiesa, Maria Campaniello
Publikováno v:
Food chemistry. 375
Meat irradiation is considered as an effective treatment that expose the advantageous effects on meat preservation. This research, based on untargeted LC-HR orbitrap MS-based lipidomics strategy was meant to estimate the alterations in lipid profile
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::31c6f2d093c3be8bf3c3f3bacc204066
https://pubmed.ncbi.nlm.nih.gov/34895943
https://pubmed.ncbi.nlm.nih.gov/34895943
Autor:
C. Boniglia, R. Gargiulo, Emanuela Bortolin, Giuliana Marchesani, Antonio Eugenio Chiaravalle, Michele Tomaiuolo, Michele Mangiacotti, M.C. Quattrini, Brunella Carratù, M.T. Di Schiavi
Publikováno v:
Food Control. 105:113-122
The aim of this work was to verify the applicability of the European Standard EN 13751, based on Photo-Stimulated Luminescence (PSL) and the European Standard EN 1788, based on Thermoluminescence (TL), for the detection of irradiation in plant food s
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::bcbe7379a65510d3c7843033293955e9
https://doi.org/10.1016/j.foodcont.2019.05.027
https://doi.org/10.1016/j.foodcont.2019.05.027
Publikováno v:
International Journal of Food Science & Technology. 55:1097-1109
Among mechanisms and molecules presumably involved in the carcinogenicity induced by meat consumption, the N‐nitrosamines (N‐NAs) are a class of compounds characteristic of processed meats. In this work, an analytical method for the determination
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d5bde6b3268c17f0c9ce996711d44db4
https://doi.org/10.1111/ijfs.14410
https://doi.org/10.1111/ijfs.14410
Autor:
Maria Campaniello, Rosalia Zianni, Giuliana Marchesani, Marina Tarallo, Michele Mangiacotti, A. Eugenio Chiaravalle
Publikováno v:
International Journal of Food Science & Technology. 55:961-969
A rapid and simple procedure to detect irradiated food containing fat is proposed. This method is based on HS‐SPME coupled with GC‐MS to determine the presence of a radiolytic product in irradiated meats: 2‐dodecylcyclobutanone (2‐DCB) and is
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::23040b09bf3047b653bd49c3f0c97c8d
https://doi.org/10.1111/ijfs.14353
https://doi.org/10.1111/ijfs.14353
Autor:
Antonio Eugenio Chiaravalle, Marco Iammarino, Michele Mangiacotti, Michele Tomaiuolo, Aurelia Di Taranto, Antonio Petrella
Publikováno v:
European Food Research and Technology. 245:2331-2341
As reported by European Food Safety Authority, the identification of a meat product obtained from mechanically separated meat (MSM) has significance from a point of view both of food quality and safety. As a consequence, it recommended the developmen
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3a070e209acf67b9bed9a09abd20ddd7
https://doi.org/10.1007/s00217-019-03340-x
https://doi.org/10.1007/s00217-019-03340-x