Zobrazeno 1 - 10
of 421
pro vyhledávání: '"P. Osimani"'
Autor:
Giorgia Rampanti, Daniela Nikolovska Nedelkoska, Tatjana Kalevska, Tanja Stojanovska, Joanna Harasym, Federica Cardinali, Agnieszka Orkusz, Vesna Milanović, Cristiana Garofalo, Alessio Bonifazi, Lucia Aquilanti, Andrea Osimani
Publikováno v:
Heliyon, Vol 10, Iss 17, Pp e37548- (2024)
Smoked bovine sausages, traditional meat products from the Balkan Peninsula, are rich in microbial diversity and represent potential sources of pro-technological microorganisms. This study aimed to characterize these sausages from three different pro
Externí odkaz:
https://doaj.org/article/dd154334afb2410c88657d633bee0242
Despite the tremendous successes of science in providing knowledge and technologies, the Replication Crisis has highlighted that scientific institutions have much room for improvement. Peer-review is one target of criticism and suggested reforms. How
Externí odkaz:
http://arxiv.org/abs/2011.07797
Autor:
Cristiana Garofalo, Cristiana Cesaro, Vesna Milanović, Luca Belleggia, Tullia Matricardi, Andrea Osimani, Lucia Aquilanti, Federica Cardinali, Giorgia Rampanti, Serena Simoni, Carla Vignaroli, Andrea Brenciani, Marina Pasquini, Maria Federica Trombetta
Publikováno v:
PLoS ONE, Vol 19, Iss 1, p e0296098 (2024)
The presence of carbapenem-resistant bacteria and carbapenem resistance genes (CRGs) in livestock is increasing. To evaluate the presence of carbapenemase-producing Enterobacteriaceae (CPE) and the main CRGs along swine food chains of the Marche Regi
Externí odkaz:
https://doaj.org/article/735b2668c7cb49f38da6fca95983f9cb
Autor:
Parisi, Daniel R., Patterson, Germán A., Pagni, Lucio, Osimani, Agustina, Bacigalupo, Tomas, Godfrid, Juan, Bergagna, Federico M., Brizi, Manuel Rodriguez, Momesso, Pedro, Gomez, Fermin L., Lozano, Jimena, Baader, Juan Martin, Ribas, Ignacio, Meyer, Facundo P. Astiz, Di Luca, Miguel, Barrera, Nicolás E., Álvarez, Ezequiel M. Keimel, Oyhanarte, Maite M. Herran, Pingarilho, Pedro R., Zuberbuhler, Ximena, Gorostiaga, Felipe
In the present work, we study how the number of simulated clients (occupancy) affects the social distance in an ideal supermarket. For this, we account for realistic typical dimensions and process time (picking products and checkout). From the simula
Externí odkaz:
http://arxiv.org/abs/2009.04019
Akademický článek
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Akademický článek
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Akademický článek
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Autor:
Marco Salvatore, Paola Torreri, Graziano Grugni, Adele Rocchetti, Mohamad Maghnie, Giuseppa Patti, Antonino Crinò, Maurizio Elia, Donatella Greco, Corrado Romano, Adriana Franzese, Enza Mozzillo, Annamaria Colao, Gabriella Pugliese, Uberto Pagotto, Valentina Lo Preiato, Emanuela Scarano, Concetta Schiavariello, Gianluca Tornese, Danilo Fintini, Sarah Bocchini, Sara Osimani, Luisa De Sanctis, Michele Sacco, Irene Rutigliano, Maurizio Delvecchio, Maria Felicia Faienza, Malgorzata Wasniewska, Domenico Corica, Stefano Stagi, Laura Guazzarotti, Pietro Maffei, Francesca Dassie, Domenica Taruscio
Publikováno v:
Orphanet Journal of Rare Diseases, Vol 18, Iss 1, Pp 1-9 (2023)
Abstract Background Prader–Willi syndrome (PWS) is a rare and complex genetic disease, with numerous implications on metabolic, endocrine, neuropsychomotor systems, and with behavioural and intellectual disorders. Rare disease patient registries ar
Externí odkaz:
https://doaj.org/article/e788ecaab80a41e2a602680820cf9f57
Autor:
Giorgia Rampanti, Andrea Cantarini, Federica Cardinali, Vesna Milanović, Cristiana Garofalo, Lucia Aquilanti, Andrea Osimani
Publikováno v:
Foods, Vol 13, Iss 7, p 1115 (2024)
Viili, a Finnish ropy fermented milk, is traditionally manufactured through spontaneous fermentation, by mesophilic lactic acid bacteria and yeast-like fungi, or back-slopping. This study evaluated four natural viili starters as sources of lactic aci
Externí odkaz:
https://doaj.org/article/b3a8166f5f98483aa60250347ac7ce88
Autor:
Federica Cardinali, Luca Belleggia, Anna Reale, Martina Cirlini, Floriana Boscaino, Tiziana Di Renzo, Lorenzo Del Vecchio, Natascia Cavalca, Vesna Milanović, Cristiana Garofalo, Cristiana Cesaro, Giorgia Rampanti, Andrea Osimani, Lucia Aquilanti
Publikováno v:
Foods, Vol 13, Iss 3, p 460 (2024)
In this study, the morpho-textural features, total phenolic content (TPC), and antioxidant capacity (AOC) of bread fortified with olive (Olea europaea L.) pomace were evaluated. Fresh olive pomace was subjected to microbiological and chemical (TPC, A
Externí odkaz:
https://doaj.org/article/04c0c6aebe784cc1aa1dd87fa249940f