Zobrazeno 1 - 10
of 13
pro vyhledávání: '"Stefania Maria Marotta"'
Autor:
Filippo Giarratana, Luca Nalbone, Graziella Ziino, Giorgio Donato, Stefania Maria Marotta, Filippa Lamberta, Alessandro Giuffrida
Publikováno v:
Italian Journal of Food Safety, Vol 11, Iss 1 (2022)
This study aims to evaluate the behaviour of Listeria monocytogenes under fluctuating temperature comparing the efficacy of deterministic and stochastic methods for its prediction. In the first part of the study, a strain of L. monocytogenes was main
Externí odkaz:
https://doaj.org/article/3a79d40c2e6d4908b7f7071ae3366a7e
Autor:
Luca Nalbone, Lisa Vallone, Filippo Giarratana, Gianluca Virgone, Filippa Lamberta, Stefania Maria Marotta, Giorgio Donato, Alessandro Giuffrida, Graziella Ziino
Publikováno v:
Applied Sciences, Vol 12, Iss 4, p 1988 (2022)
Ice cream is a frozen dairy dessert consumed worldwide. The frozen state may give a positive impression regarding microbiological safety; however, transmission of foodborne pathogens can also occur through ice cream consumption. A total of 200 sample
Externí odkaz:
https://doaj.org/article/69fbac1956ee4fcb820105ec662226b1
Autor:
Stefania Maria Marotta, Filippo Giarratana, Anastasia Calvagna, Graziella Ziino, Alessandro Giuffrida, Antonio Panebianco
Publikováno v:
Italian Journal of Food Safety, Vol 7, Iss 4 (2019)
Domestic environment, in particular, kitchen setting is a well-established source of microbial contamination. Kitchen sponges represent an important vehicle of microbial transmission and maintenance of spoilage bacteria and pathogenic strains respons
Externí odkaz:
https://doaj.org/article/5ce1452a6bbf40b792fba06763aaf790
Autor:
Luca Nalbone, Najla Trabelsi, Amani Taamali, Filippo Giarratana, Leila Abaza, Stefania Maria Marotta
Publikováno v:
Journal of the Science of Food and Agriculture. 99:4808-4815
Background Anisakidosis is caused by the ingestion of raw or undercooked fish or cephalopods containing viable Anisakis larvae. Several natural extracts, oils, essential oils, and their compounds have been tested against Anisakis. In this study the e
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b1ab2d3d75eca2c33e5dddc401c3fa00
https://doi.org/10.1002/jsfa.9736
https://doi.org/10.1002/jsfa.9736
Autor:
Filippo, Giarratana, Luca, Nalbone, Graziella, Ziino, Giorgio, Donato, Stefania Maria, Marotta, Filippa, Lamberta, Alessandro, Giuffrida
Publikováno v:
Italian journal of food safety. 11(1)
This study aims to evaluate the behaviour of
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::892824f765351fd5642f6fab73f5b6f5
https://pubmed.ncbi.nlm.nih.gov/35284337
https://pubmed.ncbi.nlm.nih.gov/35284337
Autor:
Graziella Ziino, Felice Panebianco, Filippo Giarratana, Stefania Maria Marotta, Alessandro Giuffrida
Publikováno v:
Food Analytical Methods. 12:1128-1132
Thermophilic Campylobacter species represent the most frequent cause of food-borne disease worldwide. Biochemical and serological tests, according to ISO 10272:2017, are routinely used in microbiology laboratories for their detection/identification.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5dc6a7a247d41b38d27cb9ca63677db6
https://doi.org/10.1007/s12161-019-01447-1
https://doi.org/10.1007/s12161-019-01447-1
Autor:
Mokhtar Zarrouk, Graziella Ziino, Filippo Giarratana, Amani Taamali, Alessandro Giuffrida, Stefania Maria Marotta, Najla Trabelsi
Publikováno v:
Journal of the Science of Food and Agriculture. 98:3446-3451
Natural compounds are more frequently used against Anisakis, responsible for the important fish-borne disease anisakidosis. The aim of the study was to evaluate the effectiveness of enriched Tunisian olive oil with different spices (cumin, turmeric,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9e0f6a92e0080ca18d284d91f306efd3
https://doi.org/10.1002/jsfa.8857
https://doi.org/10.1002/jsfa.8857
Autor:
Graziella Ziino, Filippo Giarratana, Anastasia Calvagna, Alessandro Giuffrida, Stefania Maria Marotta, Antonio Panebianco
Publikováno v:
Italian Journal of Food Safety
Italian Journal of Food Safety, Vol 7, Iss 4 (2019)
Italian Journal of Food Safety, Vol 7, Iss 4 (2019)
Domestic environment, in particular, kitchen setting is a well-established source of microbial contamination. Kitchen sponges represent an important vehicle of microbial transmission and maintenance of spoilage bacteria and pathogenic strains respons
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a04ad3b7b8dd821b719af40285916af0
http://europepmc.org/articles/PMC6379783
http://europepmc.org/articles/PMC6379783
Autor:
Alessio Parco, Roberta Parisi, Graziella Ziino, Stefania Maria Marotta, Filippo Giarratana, Alessandro Giufffrida, Antonio Panebianco, Davide Valenti, Daniele Muscolino
Publikováno v:
Italian Journal of Food Safety
Italian Journal of Food Safety, Vol 6, Iss 2 (2017)
Italian Journal of Food Safety, Vol 6, Iss 2 (2017)
Three data sets concerning the behaviour of spoilage flora of fillets treated with natural preservative substances (NPS) were used to construct a new kind of mathematical predictive model. This model, unlike other ones, allows expressing the antibact
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ec2d0b17d6651d17a7872c760c98f363
http://hdl.handle.net/10447/240421
http://hdl.handle.net/10447/240421
Autor:
Antonio Panebianco, Filippo Giarratana, Alessio Parco, Graziella Ziino, Alessandro Giuffrida, Domenico Neri, Stefania Maria Marotta
Publikováno v:
Italian Journal of Food Safety, Vol 5, Iss 4 (2016)
Italian Journal of Food Safety
Italian Journal of Food Safety
Essential oils are aromatic and volatile substances extracted from plants and characterized by antimicrobial activity. The aim of the present study was to evaluate the antibacterial activity (agar disc-diffusion method) of seven different bergamot es
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9c3c905f4082552ef1f36c59dc08b964
http://www.pagepressjournals.org/index.php/ijfs/article/view/6176
http://www.pagepressjournals.org/index.php/ijfs/article/view/6176