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Beef carcass microbiota after slaughtering and primary cooling: A metataxonomic assessment to infer contamination drivers

Food research international, 2023-12, Vol.174 (Pt 1), p.113466-113466, Article 113466

2023

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Monitoring of ochratoxin A and ochratoxin-producing fungi in traditional salami manufactured in Northern Italy

Mycotoxin research, 2018-05, Vol.34 (2), p.107-116

2018

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Factors influencing the formation of histaminol, hydroxytyrosol, tyrosol, and tryptophol in wine: Temperature, alcoholic degree, and amino acids concentration

Food chemistry, 2016-04, Vol.197, p.1038-1045

2016

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The impacts of temperature, alcoholic degree and amino acids content on biogenic amines and their precursor amino acids content in red wine

Food research international, 2017-09, Vol.99 (Pt 1), p.328-335

2017

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Impact of Electrolyzed Water on the Microbial Spoilage Profile of Piedmontese Steak Tartare

Microbiology spectrum, 2021-12, Vol.9 (3), p.e0175121

2021

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Antioxidant and biological activity of phenolic pigments from Theobroma cacao hulls extracted with supercritical CO2

Food research international, 2005-10, Vol.38 (8-9), p.1009-1014

2005

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Olive oil adulterated with hazelnut oils: simulation to identify possible risks to allergic consumers

Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment, 2010-01, Vol.27 (1), p.11-18

2010

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Euterpe oleracea juice as a functional pigment for yogurt

Food research international, 2005-10, Vol.38 (8), p.893-897

2005

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Detection of hazelnut ( Corylus spp.) in processed foods using real-time PCR

Food control, 2007-02, Vol.18 (2), p.140-148

2007

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Chemotype and genotype combined analysis applied to tomato ( Lycopersicon esculentum Mill.) analytical traceability

Journal of food composition and analysis, 2011-03, Vol.24 (2), p.131-139

2011

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Microchip capillary electrophoresis (Lab-on-chip®) improves detection of celery ( Apium graveolens L.) and sesame ( Sesamum indicum L.) in foods

Food research international, 2010-06, Vol.43 (5), p.1237-1243

2010

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Influence of ethanol, malate and arginine on histamine production of Lactobacillus hilgardii isolated from an Italian red wine

Amino acids, 2009, Vol.36 (1), p.81-89

2009

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Identification of production area of Ossolano Italian cheese with chemometric complex approach

Food control, 2006-03, Vol.17 (3), p.197-206

2006

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Chemical Composition, Plant Genetic Differences, Antimicrobial and Antifungal Activity Investigation of the Essential Oil of Rosmarinus officinalis L

Journal of agricultural and food chemistry, 2004-06, Vol.52 (11), p.3530-3535

2004

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HS-SPME/GCxGC/TOF-MS: A Powerful Tool for Off-flavors Identification in Italian Muscat-based Wines

Czech Journal of Food Sciences, 2009-01, Vol.27 (Special Issue 1), p.S227-S227

2009

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Roasting impact on the contents of clovamide ( N-caffeoyl- L-DOPA) and the antioxidant activity of cocoa beans ( Theobroma cacao L.)

Food chemistry, 2008-02, Vol.106 (3), p.967-975

2008

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D-Amino Acids and Computer Vision Image Analysis: A New Tool to Monitor Hazelnuts Roasting?

Czech Journal of Food Sciences, 2009-01, Vol.27 (Special Issue 1), p.S30-S30

2009

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Characterization of Pectins and Some Secondary Compounds from Theobroma cacao Hulls

Journal of food science, 2001-06, Vol.66 (5), p.653-656

2001

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Improving the Quality of Roasted Hazelnuts during their Shelf-life using Film Coating Starch-Based

Czech Journal of Food Sciences, 2009-01, Vol.27 (Special Issue 1), p.S346-S346

2009

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QUALITY AND NUTRITIONAL PROPERTIES OF HAZELNUT (CORYLUS AVELLANA L.) OIL AND DEFATTED FLOURS

Acta horticulturae, 2009 (845), p.671-676

2009

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Detection of Biogenic Amine Producer Bacteria in a Typical Italian Goat Cheese

Journal of food protection, 2008, Vol.71 (1), p.205-209

2008

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Ion-pair HPLC determination of biogenic amines and precursor aminoacids. Application of a method based on simultaneous use of heptanesulphonate and octylamine to some foods

Chromatographia, 1998-12, Vol.48 (11-12), p.763-769

1998

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Inhibition of fungal growth by plant chitinases and beta-1,3-glucanases: a morphological study

Protoplasma, 1992-01, Vol.171 (1/2), p.34-43

1992

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Validation of an isocratic HPLC method based on the use of ABZ+ plus phase for the simultaneous determination of methylxantines, chlorogenic acid, some hydroxy-benzoic and hydroxy-cinnamic acids. Application to cocoa, coffee, tea and cola-drinks

Chromatographia, 2001-01, Vol.53 (1-2), p.104-104

2001

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Production of biogenic amines in “Salamini italiani alla cacciatora PDO”

Meat science, 2004-06, Vol.67 (2), p.343-349

2004

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Beef carcass microbiota after slaughtering and primary cooling: A metataxonomic assessment to infer contamination drivers

Monitoring of ochratoxin A and ochratoxin-producing fungi in traditional salami manufactured in Northern Italy

Factors influencing the formation of histaminol, hydroxytyrosol, tyrosol, and tryptophol in wine: Temperature, alcoholic degree, and amino acids concentration

The impacts of temperature, alcoholic degree and amino acids content on biogenic amines and their precursor amino acids content in red wine

Impact of Electrolyzed Water on the Microbial Spoilage Profile of Piedmontese Steak Tartare

Antioxidant and biological activity of phenolic pigments from Theobroma cacao hulls extracted with supercritical CO2

Olive oil adulterated with hazelnut oils: simulation to identify possible risks to allergic consumers

Euterpe oleracea juice as a functional pigment for yogurt

Detection of hazelnut ( Corylus spp.) in processed foods using real-time PCR

Chemotype and genotype combined analysis applied to tomato ( Lycopersicon esculentum Mill.) analytical traceability

Microchip capillary electrophoresis (Lab-on-chip®) improves detection of celery ( Apium graveolens L.) and sesame ( Sesamum indicum L.) in foods

Influence of ethanol, malate and arginine on histamine production of Lactobacillus hilgardii isolated from an Italian red wine

Identification of production area of Ossolano Italian cheese with chemometric complex approach

Chemical Composition, Plant Genetic Differences, Antimicrobial and Antifungal Activity Investigation of the Essential Oil of Rosmarinus officinalis L

HS-SPME/GCxGC/TOF-MS: A Powerful Tool for Off-flavors Identification in Italian Muscat-based Wines

Roasting impact on the contents of clovamide ( N-caffeoyl- L-DOPA) and the antioxidant activity of cocoa beans ( Theobroma cacao L.)

D-Amino Acids and Computer Vision Image Analysis: A New Tool to Monitor Hazelnuts Roasting?

Characterization of Pectins and Some Secondary Compounds from Theobroma cacao Hulls

Improving the Quality of Roasted Hazelnuts during their Shelf-life using Film Coating Starch-Based

QUALITY AND NUTRITIONAL PROPERTIES OF HAZELNUT (CORYLUS AVELLANA L.) OIL AND DEFATTED FLOURS

Detection of Biogenic Amine Producer Bacteria in a Typical Italian Goat Cheese

Ion-pair HPLC determination of biogenic amines and precursor aminoacids. Application of a method based on simultaneous use of heptanesulphonate and octylamine to some foods

Inhibition of fungal growth by plant chitinases and beta-1,3-glucanases: a morphological study

Validation of an isocratic HPLC method based on the use of ABZ+ plus phase for the simultaneous determination of methylxantines, chlorogenic acid, some hydroxy-benzoic and hydroxy-cinnamic acids. Application to cocoa, coffee, tea and cola-drinks

Production of biogenic amines in “Salamini italiani alla cacciatora PDO”

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