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Charcoal-based products combustion: Emission profiles, health exposure, and mitigation strategies

Environmental advances, 2023-10, Vol.13, p.100420, Article 100420

2023

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Cuttlefish Species Authentication: Advancing Label Control through Near-Infrared Spectroscopy as Rapid, Eco-Friendly, and Robust Approach

Foods, 2023-08, Vol.12 (15), p.2973

2023

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Multivariate and machine learning approaches for honey botanical origin authentication using near infrared spectroscopy

Journal of near infrared spectroscopy (United Kingdom), 2019-02, Vol.27 (1), p.65-74

2019

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Employment of Phenolic Compounds from Olive Vegetation Water in Broiler Chickens: Effects on Gut Microbiota and on the Shelf Life of Breast Fillets

Molecules (Basel, Switzerland), 2021-07, Vol.26 (14), p.4307

2021

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Improved Oxidative Stability and Sensory Quality of Beef Hamburgers Enriched with a Phenolic Extract from Olive Vegetation Water

Antioxidants, 2021-12, Vol.10 (12), p.1969

2021

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DART-HRMS reveals metabolic changes of whey through microparticulation and fermentations

Applied Food Research, 2024-12, Vol.4 (2), p.100443, Article 100443

2024

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Fast and Green Method to Control Frauds of Geographical Origin in Traded Cuttlefish Using a Portable Infrared Reflective Instrument

Foods, 2021-07, Vol.10 (8), p.1678

2021

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Comprehensive Review on the Interactions of Clay Minerals With Animal Physiology and Production

Frontiers in veterinary science, 2022-05, Vol.9, p.889612-889612

2022

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Disseminating Science and Education through Social Media: The Experience of a Students' Editorial Team at the University of Padova

Journal of microbiology & biology education, 2022-04, Vol.23 (1)

2022

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A correlative study on data from pork carcass and processed meat (Bauernspeck) for automatic estimation of chemical parameters by means of near-infrared spectroscopy

Meat science, 2013-11, Vol.95 (3), p.621-628

2013

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A Multi-Omics Approach to Evaluate the Quality of Milk Whey Used in Ricotta Cheese Production

Frontiers in microbiology, 2016-08, Vol.7, p.1272-1272

2016

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Effects of honeybush (Cyclopia subternata) extract on physico‐chemical, oxidative and sensory traits of typical Italian salami

Food science & nutrition, 2020-05, Vol.8 (5), p.2299-2306

2020

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Polyphenols from olive mill waste affect biofilm formation and motility in Escherichia coli K‐12

Microbial biotechnology, 2014-05, Vol.7 (3), p.265-275

2014

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Edible processed insects from e-commerce: Food safety with a focus on the Bacillus cereus group

Food microbiology, 2018-12, Vol.76, p.296-303

2018

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Edible insects and young adults in a north-east Italian city an exploratory study

British food journal (1966), 2016-02, Vol.118 (2), p.318-326

2016

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The globalized fish Industry: Employing DNA-barcoding and NIRS technology to combat counterfeiting and safeguard traditional agro-food products

Food control, 2024-04, Vol.158, p.110246, Article 110246

2024

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Corrigendum to “The globalized fish Industry: Employing DNA-barcoding and NIRS technology to combat counterfeiting and safeguard traditional agro-food products” [Food Control 158 (2024) 110246]

Food control, 2024-06, Vol.160, p.110327, Article 110327

2024

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Proteomic changes involved in tenderization of bovine Longissimus dorsi muscle during prolonged ageing

Food chemistry, 2012-12, Vol.135 (3), p.2052-2069

2012

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Microbial metabarcoding highlights different bacterial and fungal populations in honey samples from local beekeepers and market in north-eastern Italy

International journal of food microbiology, 2020-12, Vol.334, p.108806-108806, Article 108806

2020

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Use of a portable near-infrared tool for rapid on-site inspection of freezing and hydrogen peroxide treatment of cuttlefish (Sepia officinalis)

Food control, 2022-02, Vol.132, p.108524, Article 108524

2022

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Colour traits in the evaluation of the ripening period of Asiago cheese

Italian journal of animal science, 2010-01, Vol.8 (2s), p.412-413

2010

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Effect of phenols extracted from a by-product of the oil mill on the shelf-life of raw and cooked fresh pork sausages in the absence of chemical additives

Food science & technology, 2017-11, Vol.85, p.89-95

2017

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Ultrasonic inactivation of microorganisms: A compromise between lethal capacity and sensory quality of milk

Innovative food science & emerging technologies, 2015-05, Vol.29, p.215-221

2015

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Application of near-infrared spectroscopy for frozen-thawed characterization of cuttlefish (Sepia officinalis)

Journal of food science and technology, 2019-10, Vol.56 (10), p.4437-4447

2019

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Multivariate and machine learning models to assess the heat effects on honey physicochemical, colour and NIR data

European food research & technology, 2019-10, Vol.245 (10), p.2269-2278

2019

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Charcoal-based products combustion: Emission profiles, health exposure, and mitigation strategies

Cuttlefish Species Authentication: Advancing Label Control through Near-Infrared Spectroscopy as Rapid, Eco-Friendly, and Robust Approach

Multivariate and machine learning approaches for honey botanical origin authentication using near infrared spectroscopy

Employment of Phenolic Compounds from Olive Vegetation Water in Broiler Chickens: Effects on Gut Microbiota and on the Shelf Life of Breast Fillets

Improved Oxidative Stability and Sensory Quality of Beef Hamburgers Enriched with a Phenolic Extract from Olive Vegetation Water

DART-HRMS reveals metabolic changes of whey through microparticulation and fermentations

Fast and Green Method to Control Frauds of Geographical Origin in Traded Cuttlefish Using a Portable Infrared Reflective Instrument

Comprehensive Review on the Interactions of Clay Minerals With Animal Physiology and Production

Disseminating Science and Education through Social Media: The Experience of a Students' Editorial Team at the University of Padova

A correlative study on data from pork carcass and processed meat (Bauernspeck) for automatic estimation of chemical parameters by means of near-infrared spectroscopy

A Multi-Omics Approach to Evaluate the Quality of Milk Whey Used in Ricotta Cheese Production

Effects of honeybush (Cyclopia subternata) extract on physico‐chemical, oxidative and sensory traits of typical Italian salami

Polyphenols from olive mill waste affect biofilm formation and motility in Escherichia coli K‐12

Edible processed insects from e-commerce: Food safety with a focus on the Bacillus cereus group

Edible insects and young adults in a north-east Italian city an exploratory study

The globalized fish Industry: Employing DNA-barcoding and NIRS technology to combat counterfeiting and safeguard traditional agro-food products

Corrigendum to “The globalized fish Industry: Employing DNA-barcoding and NIRS technology to combat counterfeiting and safeguard traditional agro-food products” [Food Control 158 (2024) 110246]

Proteomic changes involved in tenderization of bovine Longissimus dorsi muscle during prolonged ageing

Microbial metabarcoding highlights different bacterial and fungal populations in honey samples from local beekeepers and market in north-eastern Italy

Use of a portable near-infrared tool for rapid on-site inspection of freezing and hydrogen peroxide treatment of cuttlefish (Sepia officinalis)

Colour traits in the evaluation of the ripening period of Asiago cheese

Effect of phenols extracted from a by-product of the oil mill on the shelf-life of raw and cooked fresh pork sausages in the absence of chemical additives

Ultrasonic inactivation of microorganisms: A compromise between lethal capacity and sensory quality of milk

Application of near-infrared spectroscopy for frozen-thawed characterization of cuttlefish (Sepia officinalis)

Multivariate and machine learning models to assess the heat effects on honey physicochemical, colour and NIR data

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