27 results on '"Daminelli, Paolo"'
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2. Inactivation of Listeria monocytogenes and Salmonella spp. in Milano-Type Salami Made with Alternative Formulations to the Use of Synthetic Nitrates/Nitrites
3. Corrigendum to “Reduction of Salmonella spp. populations in Italian salami during production process and high pressure processing treatment: Validation of processes to export to the U.S” [Meat Science Volume 157, November 2019, 107869]
4. Modeling the behavior of Listeria innocua in Italian salami during the production and high-pressure validation of processes for exportation to the U.S.
5. Behavior of Listeria innocua during the manufacturing and pit-ripening of Formaggio di Fossa di Sogliano PDO cheese
6. Reduction of Salmonella spp. populations in Italian salami during production process and high pressure processing treatment: Validation of processes to export to the U.S.
7. Preparation of Powdered Infant Formula: Could Product's Safety Be Improved?
8. Listeria monocytogenes in Gorgonzola cheese: Study of the behaviour throughout the process and growth prediction during shelf life
9. A survey study on safety and microbial quality of “gluten-free” products made in Italian pasta factories
10. Seasonal variability of thermophilic Campylobacter spp. in raw milk sold by automatic vending machines in Lombardy
11. Multiple-Strain Approach and Probabilistic Modeling of Consumer Habits in Quantitative Microbial Risk Assessment: A Quantitative Assessment of Exposure to Staphylococcal Enterotoxin A in Raw Milk
12. Survey of prevalence and seasonal variability of Listeria monocytogenes in raw cow milk from Northern Italy
13. Human campylobacteriosis related to the consumption of raw milk sold by vending machines in Italy: Quantitative risk assessment based on official controls over four years
14. Behaviour of Listeria monocytogenes and Escherichia coli O157:H7 during the cheese making of traditional raw-milk cheeses from Italian Alps
15. Behaviour of Escherichia coli O157 (VTEC), Salmonella Typhimurium and Listeria monocytogenes during the manufacture, ripening and shelf life of low fat salami
16. Quantitative Risk Assessment of Human Salmonellosis and Listeriosis Related to the Consumption of Raw Milk in Italy
17. Microbiological and physico-chemical changes during manufacture of an Italian goat cheese made from raw milk
18. Reduction of Escherichia coli O157:H7 during manufacture and ripening of Italian semi-dry salami
19. Growth potential of Listeria monocytogenes in sliced turkey bresaola packed in modified atmosphere
20. Study of growth potential of Listeria monocytogenes in low fat salami: an innovative Italian meat product
21. Behaviour of Escherichia coli O157:H7 during the manufacture and ripening of an Italian traditional raw goat milk cheese
22. Four-Year Monitoring of Foodborne Pathogens in Raw Milk Sold by Vending Machines in Italy
23. Survival of Arcobacter butzleri During Production and Storage of Artisan Water Buffalo Mozzarella Cheese
24. Foodborne Pathogens in In-Line Milk Filters and Associated On-Farm Risk Factors in Dairy Farms Authorized To Produce and Sell Raw Milk in Northern Italy
25. Sale of Raw Milk in Northern Italy: Food Safety Implications and Comparison of Different Analytical Methodologies for Detection of Foodborne Pathogens
26. Field handling conditions of raw milk sold in vending machines: experimental evaluation of the behaviour ofListeria monocytogenes, Escherichia coliO157:H7,Salmonella TyphimuriumandCampylobacter jejuni
27. Behaviour ofSalmonella Typhimuriumduring production and storage of artisan water buffaloMozzarellacheese
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