Nome |
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Caratteristiche reologiche, nutrizionali e sensoriali della carne di Suino Nero Cinghiato, file e3aa200c-7665-ebae-e053-6605fe0a5b79
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24
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Dietary oregano (Origanum vulgare L.) aqueous extract improves oxidative stability and consumer acceptance of meat enriched with CLA and n-3 PUFA in broilers, file e3aa200f-0e5a-ebae-e053-6605fe0a5b79
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10
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Evaluation of an Immunofluorescence Antibody Assay for the Detection of Antibodies Against Toxoplasma gondii in Meat Juice Samples from Finishing Pigs, file e3aa200b-56c9-ebae-e053-6605fe0a5b79
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8
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Frankfurters made with pork meat, emmer wheat (Triticum dicoccum Schübler) and almonds nut (Prunus dulcis Mill.): evaluation during storage of a novel food from an ancient recipe, file e3aa200e-0e10-ebae-e053-6605fe0a5b79
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7
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The influence of phenolic extract from olive vegetation water and storage
temperature on the survival of Salmonella Enteritidis inoculated on
mayonnaise, file e3aa200f-a635-ebae-e053-6605fe0a5b79
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6
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Dietary effects of a mix derived from oregano (Origanum vulgare L.) essential oil and sweet chestnut (Castanea sativa Mill.) wood extract on
pig performance, oxidative status and pork quality traits, file e3aa200b-616a-ebae-e053-6605fe0a5b79
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5
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Impiego di Saccharomyces cerevisiae nell’alimentazione del pollo da carne: 1. effetto su performance e composizione della carne, file e3aa200c-a198-ebae-e053-6605fe0a5b79
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5
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Quality traits of Ciauscolo salami made from meat of pigs fed rosemary extract with enriched diet, file e3aa200b-5ef9-ebae-e053-6605fe0a5b79
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4
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Seroprevalence of Toxoplasma gondii in wild boars (Sus scrofa) from Central Italy, file e3aa200b-5f27-ebae-e053-6605fe0a5b79
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4
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Effect of dietary treatment with olive oil by-product (olive cake) on physicochemical,sensory and microbial characteristics of beef during storage, file e3aa200c-647b-ebae-e053-6605fe0a5b79
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4
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Dietary Administration of Olive Mill Wastewater Extract Reduces Campylobacter spp. Prevalence in Broiler Chickens, file e3aa200c-a35e-ebae-e053-6605fe0a5b79
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4
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Dietary CLA supplementation of pigs confers higher oxidative
stability to Ciauscolo and Fabriano salami produced from their
meat with no negative impact on the physico-chemical,
microbiological and sensorial characteristics, file e3aa200c-a4c3-ebae-e053-6605fe0a5b79
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4
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Dietary integration with oregano (Origanum vulgare L.) essential oil improves growth rate and oxidative status in outdoor-reared, but not indoor-reared, pigs, file e3aa200d-a645-ebae-e053-6605fe0a5b79
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4
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Freshwater Fish Burgers Made from Four Different Fish Species as a Valuable Strategy Appreciated by Consumers for Introducing EPA and DHA into a Human Diet, file e3aa200d-d71d-ebae-e053-6605fe0a5b79
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4
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Punica granatum and Citrus spp. Extract Mix Affects Spoilage Microorganisms Growth Rate in Vacuum-Packaged Cooked Sausages Made from Pork Meat, Emmer Wheat (Triticum dicoccum Schübler), Almond (Prunus dulcis Mill.) and Hazelnut (Corylus avellana L.), file e3aa200e-9de8-ebae-e053-6605fe0a5b79
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4
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Genetic profiles and antimicrobial resistance patterns of Salmonella infantis strains isolated in italy in the food chain of broiler meat production, file e3aa2010-2a72-ebae-e053-6605fe0a5b79
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4
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Effects of Spray Application of Lactic Acid Solution and Aromatic Vinegar on the Microbial Loads of Wild Boar Carcasses Obtained under Optimal Harvest Conditions, file 5bc1dcba-cb33-460a-bbe6-838421a8e905
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3
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Seroprevalence and Risk Factors for Toxoplasma gondii Infection on Finishing Swine Reared in the Umbria Region, Central Italy, file e3aa200b-4908-ebae-e053-6605fe0a5b79
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3
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Volatile organic compounds and free D-amino acids in ewes' milk as affected by temperature treatments and total microbial count, file e3aa200b-56c6-ebae-e053-6605fe0a5b79
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3
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Influence of manufacturing procedure on the compositional and sensory properties of n-3 fatty acid-enriched pecorino cheese, file e3aa200b-6162-ebae-e053-6605fe0a5b79
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3
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Effect of a Phenolic extract from olive vegetation water on fresh salmon steak quality during storage., file e3aa200d-2f26-ebae-e053-6605fe0a5b79
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3
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Microbiological,
chemical-physical and sensory
characteristics of Fabriano
salami from pigs fed Oregano
vulgaris extract, file e3aa200d-bfd4-ebae-e053-6605fe0a5b79
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3
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High microbial loads found in minimally-processed sliced mushrooms from Italian market, file e3aa200d-ed45-ebae-e053-6605fe0a5b79
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3
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Rearing Romagnola geese in vineyard: pasture and antioxidant intake, performance, carcass and meat quality, file e3aa200e-e5c4-ebae-e053-6605fe0a5b79
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3
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Incidence of ionophore and non-ionophore anticoccidials residues in poultry meat and eggs and their risk characterization, file e3aa2010-0b58-ebae-e053-6605fe0a5b79
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3
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Eustrongylides spp. parasite risk management in Atherina boyeri from Lake Trasimeno, file d59f45df-fc8b-4130-b3af-c68994fb0f7e
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2
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Evaluation of the antioxidant properties and oxidative stability of Pecorino cheese made from the raw milk of ewes fed Rosmarinus officinalis L. leaves, file e3aa200b-65ef-ebae-e053-6605fe0a5b79
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2
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Enhancement of Quality of fish product of Trasimeno lake: PSR Umbria project, file e3aa200b-99bd-ebae-e053-6605fe0a5b79
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2
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Role of verocytotoxigenic Escherichia coli in the swine production chain, file e3aa200c-6475-ebae-e053-6605fe0a5b79
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2
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Influence of Maternal and Postweaning Linseed Dietary Supplementation on Growth Rate, Lipid Profile, and Meat Quality Traits of Light Sarda Lambs, file e3aa200c-6e57-ebae-e053-6605fe0a5b79
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2
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Seasonal variations of Italian Mediterranean Buffalo (Bubalus
bubalis) Mozzarella cheese quality, file e3aa200c-c8f2-ebae-e053-6605fe0a5b79
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2
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Comparison of PCR assays targeting the multi-copy targets B1 gene and 529 bp repetitive element for detection of Toxoplasma gondii in swine muscle, file e3aa200d-20c0-ebae-e053-6605fe0a5b79
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2
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Evaluation of the concentration factor of aflatoxin M1 in a semi-hard Pecorino cheese obtained from naturally contaminated milk, file e3aa200d-b2e6-ebae-e053-6605fe0a5b79
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2
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Contribution of street food on dietary acrylamide exposure by youth aged nineteen to thirty in Perugia, Italy, file e3aa200d-b8e8-ebae-e053-6605fe0a5b79
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2
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Sequence variation in the B1 gene among Toxoplasma gondii isolates from swine and cats in Italy, file e3aa200e-3c15-ebae-e053-6605fe0a5b79
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2
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Antimicrobial susceptibility of Escherichia coli and ESBL-producing Escherichia coli diffusion in conventional, organic and antibiotic-free meat chickens at slaughter, file e3aa200f-9208-ebae-e053-6605fe0a5b79
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2
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Risk characterization and benefit–risk assessment of brominated flame retardant in commercially exploited freshwater fishes and crayfish of lake trasimeno, italy, file e3aa200f-f4ef-ebae-e053-6605fe0a5b79
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2
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Effects of olive mill vegetation water phenol metabolites transferred to muscle through animal diet on rabbit meat microbial quality, file e3aa2010-0b5a-ebae-e053-6605fe0a5b79
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2
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Food chain information systems in medium-and small-sized slaughterhouses of central Italy and Organ and carcass condemnations: A five -year survey, file e3aa2010-1757-ebae-e053-6605fe0a5b79
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2
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Editorial for the Special Issue: Game Meat and Game Meat Products: Safety, Quality and Consumer Perception, file 274ef162-8778-4edb-b2b1-a270a176616c
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1
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mcr-1-Mediated Colistin Resistance and Genomic Characterization of Antimicrobial Resistance in ESBL-Producing Salmonella Infantis Strains from a Broiler Meat Production Chain in Italy, file d2e51508-0889-4469-a52b-467d399649ac
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1
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Consumer acceptability of ovine cheese from ewes fed extruded linseed-enriched diets, file e3aa200b-5130-ebae-e053-6605fe0a5b79
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1
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COMPARAZIONE DI SIERO E SUCCO CARNEO PER LA RILEVAZIONE DIANTICORPI ANTI-TOXOPLASMA GONDII IN CINGHIALI CACCIATI (SUSSCROFA), file e3aa200b-56ca-ebae-e053-6605fe0a5b79
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1
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The occurrence of giant fibres in different muscles of two chicken genotypes, file e3aa200b-5ccd-ebae-e053-6605fe0a5b79
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1
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Behaviour of listeria monocytogenes in artisanal raw milk pecorino Umbro cheese: A microbiological challenge test, file e3aa200c-6477-ebae-e053-6605fe0a5b79
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1
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Fatty acids profile and sensory properties of a Trasimeno Lake fish product, file e3aa200c-67d0-ebae-e053-6605fe0a5b79
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1
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Differences in chemical, physical and microbiologicalcharacteristics of Italian burrata cheeses made in artisanal and industrial plantsof Apulia Region, file e3aa200c-a4bf-ebae-e053-6605fe0a5b79
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1
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Occurrence of parasites of the genus Eustrongylides spp. (Nematoda: Dioctophymatidae) in fish caught in Trasimeno lake, Italy, file e3aa200d-897a-ebae-e053-6605fe0a5b79
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1
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Oxidative status and presence of bioactive compounds in meat from chickens fed polyphenols extracted from olive oil industry waste, file e3aa200d-b102-ebae-e053-6605fe0a5b79
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1
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Contribution of vegetables
and cured meat to dietary
nitrate and nitrite intake in
Italian population: Safe level
for cured meat and
controversial role of vegetables, file e3aa200e-2522-ebae-e053-6605fe0a5b79
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1
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Antimicrobial efficacy of a polyphenolic extract from olive oil by-product
against “Fior di latte” cheese spoilage bacteria, file e3aa200e-8aba-ebae-e053-6605fe0a5b79
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1
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Estimation of acrylamide exposure in Italian schoolchildren consuming a canteen menu: health concern in three age groups, file e3aa200e-a881-ebae-e053-6605fe0a5b79
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1
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Estimating fatty acid content and related nutritional indexes in ewe milk using different near infrared instruments, file e3aa200e-ab9f-ebae-e053-6605fe0a5b79
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1
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Absence of viable Toxoplasma gondii in artisanal raw-milk ewe cheese derived from naturally infected animals, file e3aa200e-c808-ebae-e053-6605fe0a5b79
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1
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Dietary supplementation with olive mill wastewater in dairy sheep: Evaluation of cheese characteristics and presence of bioactive molecules, file e3aa200f-579e-ebae-e053-6605fe0a5b79
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1
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Effect of an Olive Vegetation Water Phenolic Extract on the Physico-Chemical, Microbiological and Sensory Traits of Shrimp (Parapenaeus longirostris) during the Shelf-Life, file e3aa200f-7734-ebae-e053-6605fe0a5b79
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1
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Antibacterial Effect of an Active Absorbent Pad on
Fresh Beef Meat during the Shelf-Life: Preliminary
Results, file e3aa200f-82f9-ebae-e053-6605fe0a5b79
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1
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Impact of dietary supplementation with goji berries (lycium barbarum) on microbiological quality, physico-chemical, and sensory characteristics of rabbit meat, file e3aa200f-a487-ebae-e053-6605fe0a5b79
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1
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Listeria Monocytogenes in Soft Spreadable Salami:
Study of the Pathogen Behavior and Growth
Prediction During Manufacturing Process and
Shelf Life, file e3aa200f-a638-ebae-e053-6605fe0a5b79
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1
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“Burrata di Andria” PGI Cheese: Physicochemical and Microbiological Features, file e3aa200f-f4e9-ebae-e053-6605fe0a5b79
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1
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Efficacy of Non-thermal Processing Methods to Prevent Fish Spoilage, file e3aa200f-f4ed-ebae-e053-6605fe0a5b79
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1
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Effect of time and temperaturebefore chilling on the hygieneof carcasses in wild boar hunted in central Italy, file e3aa2010-95e7-ebae-e053-6605fe0a5b79
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1
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Effect of the Application of a Green Preservative Strategy on Minced Meat Products: Antimicrobial Efficacy of Olive Mill Wastewater Polyphenolic Extract in Improving Beef Burger Shelf-Life, file fa34b2c3-1276-4c4a-9405-58bc31bd5335
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1
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Totale |
180 |