Zobrazeno 1 - 10
of 33
pro vyhledávání: '"PATRIZIA CATTANEO"'
Autor:
Erica Tirloni, Vanessa Di Pietro, Giuseppe Rizzi, Francesco Pomilio, Patrizia Cattaneo, Cristian Bernardi, Simone Stella
Publikováno v:
Italian Journal of Food Safety, Vol 8, Iss 3 (2019)
Aim of the present study was the evaluation of the growth potential of Listeria spp. inoculated in the typical North Italian dry fermented sausage “Bergamasco” salami during its production. As it was necessary to carry out the challenge test in t
Externí odkaz:
https://doaj.org/article/59ae972074c341e2876f386895e1a236
Autor:
Cristian Bernardi, Erica Tirloni, Simone Stella, Aniello Anastasio, Patrizia Cattaneo, Fabio Colombo
Publikováno v:
Italian Journal of Food Safety, Vol 8, Iss 3 (2019)
Changes in the β-hydroxyacyl-CoAdehydrogenase (HADH) activity of fresh and frozen-thawed Yellowfin tuna were examined. A statistical approach to HADH activities determined in press juice allowed to set a critical value to differentiate fresh from fr
Externí odkaz:
https://doaj.org/article/9754e666b6a74e2abb40bacd552fd21b
Autor:
Erica Tirloni, Cristian Bernardi, Sandro Drago, Giuseppe Stampone, Francesco Pomilio, Patrizia Cattaneo, Simone Stella
Publikováno v:
Italian Journal of Food Safety, Vol 6, Iss 4 (2017)
Objective of the present study was to test the performances of a loop-mediated isothermal amplification (LAMP)-based method for the detection of Listeria monocytogenes, with particular focus on the dairy products. The specificity of the method was ev
Externí odkaz:
https://doaj.org/article/0e8f95b2e1bd4f78b05e3489e2b0c9c5
Autor:
Erica Tirloni, Simone Stella, Cristian Bernardi, Vittorio Maria Moretti, Carla Bersani, Patrizia Cattaneo
Publikováno v:
Italian Journal of Food Safety, Vol 5, Iss 4 (2016)
This study aimed to evaluate the shelf life of sliced cooked liver mortadella packaged in MAP (70-85% N2, 15-30% CO2) and stored in refrigeration (4°C) or slight thermal abuse (8°C) for up to 49 days (declared best before date 45 days). The proxima
Externí odkaz:
https://doaj.org/article/82b302ad4ad444ccb45441a62d333ef7
Autor:
Simone Stella, Mauro Vasconi, Federica Bellagamba, Erica Tirloni, Patrizia Cattaneo, Cristian Bernardi, Vittorio Maria Moretti
Publikováno v:
International Journal of Dairy Technology. 73:421-428
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d6597f08fccf75489347d72d375e465c
https://doi.org/10.1111/1471-0307.12647
https://doi.org/10.1111/1471-0307.12647
Autor:
Erica Tirloni, Vittorio Maria Moretti, E. Pesenti, A. Ravasio, Mauro Vasconi, Cristian Bernardi, Simone Stella, Federica Bellagamba, Patrizia Cattaneo
Publikováno v:
LWT. 98:124-133
In the present study, Strachitunt, an Italian PDO cheese (PDO), traditionally produced starting from raw milk without addition of starter culture (SC) was compared for chemical, physical and microbiological characteristics to an experimental cheese (
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::166a830ade0c55f47090f42eccfd5d68
https://doi.org/10.1016/j.lwt.2018.08.034
https://doi.org/10.1016/j.lwt.2018.08.034
Autor:
Simone Stella, Cristian Bernardi, Giuseppe Rizzi, Erica Tirloni, Francesco Pomilio, Vanessa Di Pietro, Patrizia Cattaneo
Publikováno v:
Italian Journal of Food Safety, Vol 8, Iss 3 (2019)
Italian Journal of Food Safety
Italian Journal of Food Safety
Aim of the present study was the evaluation of the growth potential of Listeria spp. inoculated in the typical North Italian dry fermented sausage “Bergamasco” salami during its production. As it was necessary to carry out the challenge test in t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::71c3cfb31d526534254ef989aebba603
https://www.pagepressjournals.org/index.php/ijfs/article/view/8112
https://www.pagepressjournals.org/index.php/ijfs/article/view/8112
Publikováno v:
Journal of the Science of Food and Agriculture. 98:2437-2439
Animal food species identification by DNA sequencing has been increasing in recent years. During the last 10 years our species identification laboratory (LIS) produced nearly 1500 sequences from DNA of food species by means of polymerase chain reacti
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::762b7bb8f9360ef66f3f7a707258b1a6
https://doi.org/10.1002/jsfa.8713
https://doi.org/10.1002/jsfa.8713
Publikováno v:
Critical Reviews in Food Science and Nutrition. 56:1405-1416
To assess the prevalence and mean intensity of anisakids in seafood caught in the Mediterranean Sea, focusing on fish species at risk of being raw-consumed.Systematic review and meta-analysis of studies published from 1960-2012.Main criteria for the
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6a6d42df16f498ebec655f27c4bae74c
https://doi.org/10.1080/10408398.2012.755947
https://doi.org/10.1080/10408398.2012.755947
Autor:
Vittorio Maria Moretti, Simone Stella, Erica Tirloni, Patrizia Cattaneo, Luciana Baggiani, Fabio Colombo, Cristian Bernardi
Publikováno v:
Fisheries Research. 161:280-284
Live lobsters are considered a fish product by European laws but no invertebrates welfare reference exists in European legislation. In this work the effect of commercial storage stress considering two different commercial maintenance methods (air exp
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::28c76fb6ed1d286f7cd5191c590ce40a
https://doi.org/10.1016/j.fishres.2014.08.013
https://doi.org/10.1016/j.fishres.2014.08.013