Zobrazeno 1 - 10
of 24
pro vyhledávání: '"Rosaria Lucchini"'
Autor:
Rosaria Lucchini, Barbara Cardazzo, Lisa Carraro, Michele Negrinotti, Stefania Balzan, Enrico Novelli, Luca Fasolato, Franco Fasoli, Giovanni Farina
Publikováno v:
Italian Journal of Food Safety, Vol 7, Iss 1 (2018)
Processing of alpine milk in malga farms is carried out under conditions that can favor contamination by coliforms, coagulase-positive staphylococci, or pathogens such as Listeria monocytogenes. With the aim to improve the hygienic characteristics an
Externí odkaz:
https://doaj.org/article/6480086040e549bc9d3a26ed297effb7
Autor:
Nadia Andrea Andreani, Lisa Carraro, Luca Fasolato, Stefania Balzan, Rosaria Lucchini, Enrico Novelli, Barbara Cardazzo
Publikováno v:
Italian Journal of Food Safety, Vol 5, Iss 4 (2016)
Bacterial proteases are involved in food spoilage and shelf-life reduction. Among the bacterial proteases, a predominant role in spoilage of dairy products seems to be played by the thermostable metallo-protease AprX, which is produced by various str
Externí odkaz:
https://doaj.org/article/37657fc4326d499eb18844e979010c75
Autor:
Mariachiara Armani, Michele Civettini, Gabriella Conedera, Michela Favretti, Dorotea Lombardo, Rosaria Lucchini, Sabrina Paternolli, Alessandra Pezzuto, Michela Rabini, Giuseppe Arcangeli
Publikováno v:
Italian Journal of Food Safety, Vol 5, Iss 4 (2016)
Over the past few years, the demand for the introduction of fish products in public canteens (schools, hospitals and nursing-homes) has grown due to their good nutritional proprieties. The particular health conditions and sensitivity of some groups o
Externí odkaz:
https://doaj.org/article/b2d14baf3c9144aa8e30f44cf60a83ff
Autor:
Eleonora Sattin, Nadia Andrea Andreani, Lisa Carraro, Rosaria Lucchini, Luca Fasolato, Andrea Telatin, Stefania Balzan, Enrico Novelli, Barbara Simionati, Barbara Cardazzo
Publikováno v:
Frontiers in Microbiology, Vol 7 (2016)
In the past, milk whey was only a by-product of cheese production, but currently, it has a high commercial value for use in the food industries. However, the regulation of whey management (i.e., storage and hygienic properties) has not been updated,
Externí odkaz:
https://doaj.org/article/7b0eeecb1d0a40738a097d18220c4477
Autor:
Michele Negrinotti, Enrico Novelli, Rosaria Lucchini, Barbara Cardazzo, Lisa Carraro, Stefania Balzan, Franco Fasoli, Giovanni Farina, Luca Fasolato
Publikováno v:
Italian Journal of Food Safety, Vol 7, Iss 1 (2018)
Italian Journal of Food Safety
Italian Journal of Food Safety
Processing of alpine milk in malga farms is carried out under conditions that can favor contamination by coliforms, coagulase-positive staphylococci, or pathogens such as Listeria monocytogenes. With the aim to improve the hygienic characteristics an
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::31fdbf33c7b6ee63fd2d48a6580c3e65
http://www.pagepressjournals.org/index.php/ijfs/article/view/6967
http://www.pagepressjournals.org/index.php/ijfs/article/view/6967
Autor:
M. Civettini, Alessandra Pezzuto, Gabriella Conedera, Mariachiara Armani, Giuseppe Arcangeli, Michela Rabini, Dorotea Lombardo, Sabrina Paternolli, Michela Favretti, Rosaria Lucchini
Publikováno v:
Italian Journal of Food Safety, Vol 5, Iss 4 (2016)
Italian Journal of Food Safety
Italian Journal of Food Safety
Over the past few years, the demand for the introduction of fish products in public canteens (schools, hospitals and nursing-homes) has grown due to their good nutritional proprieties. The particular health conditions and sensitivity of some groups o
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1d1fe052480be87bf9fb631c981fbab5
http://www.pagepressjournals.org/index.php/ijfs/article/view/5723
http://www.pagepressjournals.org/index.php/ijfs/article/view/5723
Autor:
Stefania Balzan, Rosaria Lucchini, Lisa Carraro, Nadia Andrea Andreani, Enrico Novelli, Luca Fasolato, Barbara Cardazzo
Publikováno v:
Italian Journal of Food Safety
Italian Journal of Food Safety, Vol 5, Iss 4 (2016)
Italian Journal of Food Safety, Vol 5, Iss 4 (2016)
Bacterial proteases are involved in food spoilage and shelf-life reduction. Among the bacterial proteases, a predominant role in spoilage of dairy products seems to be played by the thermostable metallo-protease AprX, which is produced by various str
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6dd477d247c546552833c1a12de57310
http://hdl.handle.net/11577/3223183
http://hdl.handle.net/11577/3223183
Autor:
Barbara Simionati, Andrea Telatin, Enrico Novelli, Stefania Balzan, Lisa Carraro, Rosaria Lucchini, Eleonora Sattin, Nadia Andrea Andreani, Luca Fasolato, Barbara Cardazzo
Publikováno v:
Frontiers in Microbiology
Frontiers in Microbiology, Vol 7 (2016)
Frontiers in Microbiology, Vol 7 (2016)
In the past, milk whey was only a by-product of cheese production, but currently, it has a high commercial value for use in the food industries. However, the regulation of whey management (i.e., storage and hygienic properties) has not been updated,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0e93cbbde86ae45a90c7732959a8e98c
http://hdl.handle.net/11577/3200027
http://hdl.handle.net/11577/3200027
Autor:
Antonia Anna Lettini, Antonia Ricci, Rosaria Lucchini, Maria Cristina Dalla Pozza, Lisa Barco, Elena Ramon, Marco Ruffa, Marzia Mancin, Alessandra Longo
Publikováno v:
Food Analytical Methods. 5:988-994
Salmonella remains a major public health concern worldwide. Microbiological methods are the gold standard for Salmonella detection. These methods are highly specific, but their sensitivity is variable. Moreover, they are lengthy, labour intensive and
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::68027ed5985a9cceabc042ad4aab038b
https://doi.org/10.1007/s12161-011-9352-8
https://doi.org/10.1007/s12161-011-9352-8
Autor:
Massimiliano Babbucci, Luca Bargelloni, Rosaria Lucchini, Lisa Carraro, Barbara Cardazzo, Marianna Pauletto
The advent of next-generation sequencing (NGS) has dramatically changed bacterial typing technologies, increasing our ability to differentiate bacterial isolates. Despite it is now possible to sequence a bacterial genome in a few days and at reasonab
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1d5706ab56cf503eb483ad9ac8a16daf
http://hdl.handle.net/11577/3184426
http://hdl.handle.net/11577/3184426