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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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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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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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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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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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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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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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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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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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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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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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Production of pectin-degrading enzymes by ericoid mycorrhizal fungi

The New phytologist, 1997-01, Vol.135 (1), p.151-162

1997

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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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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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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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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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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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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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Chemometrical Characterization of Four Italian Rice Varieties Based on Genetic and Chemical Analyses

Journal of agricultural and food chemistry, 2006-12, Vol.54 (26), p.9985-9991

2006

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Anti-S. aureus and anti-List. monocytogenes molecules produced by cheese-isolated lactic acid bacteria

Czech Journal of Food Sciences, 2014-02, Vol.32 (1), p.54-60

2014

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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, 2000, Vol.52 (9-10), p.579-583

2000

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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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Chemical Composition, Plant Genetic Differences, and Antifungal Activity of the Essential Oil of Helichrysum italicum G. Don ssp. microphyllum (Willd) Nym

Journal of agricultural and food chemistry, 2003-02, Vol.51 (4), p.1030-1034

2003

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Influence of heavy metals on production and activity of pectinolytic enzymes in ericoid mycorrhizal fungi

Mycological research, 2000-07, Vol.104 (7), p.825-833

2000

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

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

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

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

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

Characterization of Pectins and Some Secondary Compounds from Theobroma cacao Hulls

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

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

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

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

Euterpe oleracea juice as a functional pigment for yogurt

Production of pectin-degrading enzymes by ericoid mycorrhizal fungi

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

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

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

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

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

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

Chemometrical Characterization of Four Italian Rice Varieties Based on Genetic and Chemical Analyses

Anti-S. aureus and anti-List. monocytogenes molecules produced by cheese-isolated lactic acid bacteria

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

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

Chemical Composition, Plant Genetic Differences, and Antifungal Activity of the Essential Oil of Helichrysum italicum G. Don ssp. microphyllum (Willd) Nym

Influence of heavy metals on production and activity of pectinolytic enzymes in ericoid mycorrhizal fungi

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