Zobrazeno 1 - 10
of 98
pro vyhledávání: '"R Rosmini"'
Autor:
R Rosmini, A. Coccollone, R Riu, R Matera, T Gazzotti, A. Serraino, B. Lugoboni, F Giacometti
Publikováno v:
Italian Journal of Food Safety, Vol 1, Iss 1, Pp 25-30 (2013)
Electrolyzed oxidizing water (EOW) has potential application as a residue free sanitizing agent for food of animal origin. Meat and poultry were contaminated with microorganism, pathogens or not, and different types of electrolyzed oxidizing water tr
Externí odkaz:
https://doaj.org/article/60fc6ada18c24cfe8530c9582a8d25ca
Publikováno v:
Foods, Vol 9, Iss 5, p 596 (2020)
The objective of this study was to investigate probiotic microorganisms for use as starter cultures in dry fermented sausages production. A total of eight strains were studied evaluating technological and safety characteristics including the ability
Externí odkaz:
https://doaj.org/article/ccac32310c614384b8c5bfe3e03abde5
Autor:
Lorena P. Soto, Noelí E. Sirini, Laureano S. Frizzo, María V. Zbrun, Jorge A. Zimmermann, María J. Ruiz, Marcelo R. Rosmini, Gabriel J. Sequeira, Camila Miotti, Marcelo L. Signorini
Publikováno v:
Critical reviews in food science and nutrition.
The aim of this systematic review and meta-analysis was to determine which variables affect the viability of lactic acid bacteria (LAB) added to different types of refrigerated foods during the first 28 days. Scopus, ScienceDirect, PubMed and Cochran
Akademický článek
Tento výsledek nelze pro nepřihlášené uživatele zobrazit.
K zobrazení výsledku je třeba se přihlásit.
K zobrazení výsledku je třeba se přihlásit.
Autor:
Leonardo Thielo de la Vega, Julio Martínez-Burnes, Fabio Napolitano, Isabel Guerrero-Legarreta, Daniel Mota-Rojas, Marcelo Daniel Ghezzi, Karina Lezama-García, Patricia Mora-Medina, Ismael Hernández-Ávalos, Agatha Miranda-Cortés, Marcelo R. Rosmini
Publikováno v:
Journal of Animal Behaviour and Biometeorology. 9:1-10
Autor:
A. Serraino, F Giacometti, A. Coccollone, G. Galletti, G Liuzzo, G Merialdi, L. Bardasi, R. Riu, R. Rosmini
Publikováno v:
Italian Journal of Food Safety, Vol 1, Iss 6, Pp 37-42 (2013)
The hide and viscera of cattle entering a slaughter facility are potential sources of contamination of carcasses including significant pathogens such as Escherichia coli O157:H7, Campylobacter spp. and Salmonella spp. If evisceration is correctly per
Externí odkaz:
https://doaj.org/article/8943757ab3fb4b6aac6b7067058320f0
Autor:
Rubén Agregán, Gonzalo Aleu, Susana P. Alves, Gonzalo Astray, Francisco J. Barba, Houda Berrada, Benjamin M. Bohrer, Paulo Cezar Bastianello Campagnol, Jesús Cantalapiedra, Alejandra Cardelle-Cobas, Alberto Cepeda, Alexandre José Cichoski, Aurora Cittadini, Carlos A. Conte-Junior, Patricia Costa, Cristiano Ragagnin de Menezes, Pablo G. del Río, Dorota Derewiaka, Rubén Domínguez, Noemí Echegaray, Emilia Ferrer, Daniel Franco, Gil Garrote, Beatriz Gullón, Rosane Teresinha Heck, Eliana Jerónimo, María López-Pedrouso, José M. Lorenzo, Paulo Eduardo Sichetti Munekata, Asad Nawaz, Carolina Nebot, Gema Nieto, Diana Oliveira, Noelia Pallarés, Mirian Pateiro, José Ángel Pérez-Álvarez, Teodora Popova, Laura Purriños, Marcelo R. Rosmini, Claudia Ruiz-Capillas, Bibiana Alves Dos Santos, Eva M. Santos, María V. Sarriés, María Elena Sosa-Morales, Alfredo Teixeira, Beatriz Vázquez, Noman Walayat, Min Wang, Sol Zamuz, Jianjun Zhou
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6b285618c331fb0434ffc90bf10b0c2e
https://doi.org/10.1016/b978-0-12-823371-9.09993-7
https://doi.org/10.1016/b978-0-12-823371-9.09993-7
Autor:
Daniel Mota-Rojas, Fabio Napolitano, Ana Strappini, Marcelo Daniel Ghezzi, Marcelo R. Rosmini, Ismael Hernández-Ávalos, Isabel Guerrero-Legarreta
Publikováno v:
Biotechnological Applications in Buffalo Research ISBN: 9789811675300
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f7f01a2ad023c268620db4d0f89ba44f
https://doi.org/10.1007/978-981-16-7531-7_7
https://doi.org/10.1007/978-981-16-7531-7_7
Autor:
Noemí Echegaray, Mirian Pateiro, Gema Nieto, Marcelo R. Rosmini, Paulo Eduardo Sichetti Munekata, María Elena Sosa-Morales, José M. Lorenzo
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8618330999a5d4c23320938d9babbf53
https://doi.org/10.1016/b978-0-12-823371-9.00009-5
https://doi.org/10.1016/b978-0-12-823371-9.00009-5
Autor:
G. Liuzzo, R. Riu, G. Merialdi, L. Bardasi, G. Galletti, E. Carra, R. Rosmini, F. Giacometti, V. Pizzamiglio, A. Serraino
Publikováno v:
Italian Journal of Food Safety, Vol 1, Iss 1zero, Pp 121-28 (2011)
Foodborne pathogens including Escherichia coli O157:H7, Salmonella spp. and Campylobacter spp., can enter the meat chain at multiple points. Animals with excessively dirty hides will represent a risk of cross-contaminations during transport, in the s
Externí odkaz:
https://doaj.org/article/a94c03a04cfd4b599f1a6a1194e0f4f5