Zobrazeno 1 - 8
of 8
pro vyhledávání: '"Viviana Miraglia"'
Autor:
Alfonso Rosamilia, Stefano Benedetti, Delia Cotugno, Chiara Guarnieri, Viviana Miraglia, Andrea Riponi, Stefano Capezzuto, Giulia Siragusa, Nicola Santini, Marco Pierantoni
Publikováno v:
Italian Journal of Food Safety (2024)
In early 2022, the confirmed presence of African swine fever (ASF) circulating in wild boars in mainland Italy and subsequently found in domestic pigs led to several changes regarding the export of pork and pork products to countries outside the Euro
Externí odkaz:
https://doaj.org/article/49db7544826f4d3181fefab5a6fdf632
Autor:
Maria Luisa Scatassa, Cinzia Cardamone, Viviana Miraglia, Fabrizio Lazzara, Gerlando Fiorenza, Giusi Macaluso, Luigi Arcuri, Luca Settanni, Isabella Mancuso
Publikováno v:
Italian Journal of Food Safety, Vol 4, Iss 1 (2015)
Traditional Sicilian cheese productions are carried out employing traditional wooden vats, called tina. Many studies have highlighted the beneficial role of wooden dairy equipment by contributing to enriching the milk microflora and improving the aci
Externí odkaz:
https://doaj.org/article/1d24f6ab75d14ed3855f4c1189b0edbd
Autor:
Isabella Mancuso, Cinzia Cardamone, Gerlando Fiorenza, Giusi Macaluso, Luigi Arcuri, Viviana Miraglia, Maria Luisa Scatassa
Publikováno v:
Italian Journal of Food Safety, Vol 3, Iss 2 (2014)
Ovine ricotta cheese is a traditional Sicilian dairy product characterised by high humidity and a short shelf life (2-4 days when refrigerated). The increasing demand for fresh food has prompted manufacturers to develop special packaging techniques,
Externí odkaz:
https://doaj.org/article/3c4d69aa7cb1497d881f4cb751d12ee6
Autor:
Andrea Barbarossa, Julie Rambaldi, Massimo Giunti, Anna Zaghini, Viviana Miraglia, Giuseppe Diegoli
This investigation provides for the first time a general view of the prescribing patterns of antimicrobials in small animal practice in Emilia Romagna, Italy. In the context of a project on antimicrobial resistance managed by the Regional Veterinary
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0275f8855bb2dee4efd2cfcf89ca62b9
http://hdl.handle.net/11585/607874
http://hdl.handle.net/11585/607874
Autor:
C. Giosuè, Viviana Miraglia, Isabella Mancuso, A. Carrozzo, B. Ducato, Luigi Arcuri, Maria Luisa Scatassa
Publikováno v:
Italian Journal of Food Safety, Vol 1, Iss 1zero, Pp 243-246 (2011)
Jennet milk as human food is hypoallergenic for patients affected by Cow Milk Protein Allergy and multiple food allergies. For these pathologies, jennet milk represents the best alternative to other types of milk. Therefore, jennet milk consumers are
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d7d623803a1d50aae0a23ed66376fd2b
http://www.pagepressjournals.org/index.php/ijfs/article/view/872
http://www.pagepressjournals.org/index.php/ijfs/article/view/872
Autor:
Luigi Arcuri, Gerlando Fiorenza, Giusi Macaluso, Luca Settanni, Maria Luisa Scatassa, C. Cardamone, Viviana Miraglia, Isabella Mancuso, Fabrizio Lazzara
Publikováno v:
Italian Journal of Food Safety, Vol 4, Iss 1 (2015)
Italian Journal of Food Safety
Italian Journal of Food Safety
Traditional Sicilian cheese productions are carried out employing traditional wooden vats, called tina. Many studies have highlighted the beneficial role of wooden dairy equipment by contributing to enriching the milk microflora and improving the aci
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5071e51446233f4f9f07a14b14d750ee
https://doi.org/10.4081/ijfs.2015.4509
https://doi.org/10.4081/ijfs.2015.4509
Autor:
Viviana Miraglia, Gerlando Fiorenza, C. Cardamone, Giusi Macaluso, Maria Luisa Scatassa, Luigi Arcuri, Isabella Mancuso
Publikováno v:
Italian Journal of Food Safety
ResearcherID
Italian Journal of Food Safety, Vol 3, Iss 2 (2014)
ResearcherID
Italian Journal of Food Safety, Vol 3, Iss 2 (2014)
Ovine ricotta cheese is a traditional Sicilian dairy product characterised by high humidity and a short shelf life (2-4 days when refrigerated). The increasing demand for fresh food has prompted manufacturers to develop special packaging techniques,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::10191f146845afffb9ae036c81bad98d
https://doi.org/10.4081/ijfs.2014.1725
https://doi.org/10.4081/ijfs.2014.1725
Autor:
Onofrio Corona, Maria Luisa Scatassa, Giancarlo Moschetti, Baldassare Portolano, Raimondo Gaglio, Rosalia Di Gerlando, Margherita Cruciata, Luca Settanni, Viviana Miraglia
article Twelve lactic acid bacteria (LAB), previously selected in vitro (Gaglio et al., 2014), were evaluated in situ for their potential to act as starter cultures for the continuous four-season production of Vastedda-like cheese, made with raw ewes
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4b1d0f30a1990288ed228a2916d9b4db
http://hdl.handle.net/10447/94535
http://hdl.handle.net/10447/94535