37 results on '"Balzan, Stefania"'
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2. Charcoal-based products combustion: Emission profiles, health exposure, and mitigation strategies
3. Cuttlefish Species Authentication: Advancing Label Control through Near-Infrared Spectroscopy as Rapid, Eco-Friendly, and Robust Approach
4. Multivariate and machine learning models to assess the heat effects on honey physicochemical, colour and NIR data
5. Application of near-infrared spectroscopy for frozen-thawed characterization of cuttlefish (Sepia officinalis)
6. Evaluating Escherichia coli contamination in bivalve mollusks using the impedance method: a comparison with most probable number analyses and correlation with environmental parameters
7. Retrospective analysis of Vibrio spp. isolated from marketed crustaceans using multilocus sequence analysis
8. Comprehensive Review on the Interactions of Clay Minerals With Animal Physiology and Production
9. Disseminating Science and Education through Social Media: The Experience of a Students’ Editorial Team at the University of Padova
10. Improved Oxidative Stability and Sensory Quality of Beef Hamburgers Enriched with a Phenolic Extract from Olive Vegetation Water
11. Fast and Green Method to Control Frauds of Geographical Origin in Traded Cuttlefish Using a Portable Infrared Reflective Instrument
12. Employment of Phenolic Compounds from Olive Vegetation Water in Broiler Chickens: Effects on Gut Microbiota and on the Shelf Life of Breast Fillets
13. Assessment of chicken breast shelf life based on bench-top and portable near-infrared spectroscopy tools coupled with chemometrics
14. Effects of honeybush (Cyclopia subternata) extract on physico‐chemical, oxidative and sensory traits of typical Italian salami
15. Contribution of natural milk culture to microbiota, safety and hygiene of raw milk cheese produced in alpine malga
16. Spectrophotometric techniques for the characterization of strains involved in the blue pigmentation of food: Preliminary results
17. Genuine and natural: the opinion of teen consumers
18. Analysis of process factors of dry fermented salami to control Listeria monocytogenes
19. Characterisation of the thermostable protease AprX in strains of Pseudomonas fluorescens and impact on the shelf-life of dairy products: preliminary results
20. A Multi-Omics Approach to Evaluate the Quality of Milk Whey Used in Ricotta Cheese Production
21. Using a concentrate of phenols obtained from olive vegetation water to preserve chilled food: two case studies
22. Constraint Induced Movement Therapy bei erwachsenen Klienten mit Hemiparese nach Schlaganfall : Übertrag der verbesserten Funktion der mehr betroffenen oberen Extremität auf Betätigungen im Alltag
23. Minimum bactericidal concentration of phenols extracted from oil vegetation water on spoilers, starters and food-borne bacteria
24. Constraint Induced Movement Therapy bei erwachsenen Klienten mit Hemiparese nach Schlaganfall : Übertrag der verbesserten Funktion der mehr betroffenen oberen Extremität auf Betätigungen im Alltag
25. Cold chain and consumers’ practices: exploratory results of focus group interviews
26. Alpine farm scale investigations of the relationships between productive system and quality of dairy products
27. Addition of phenols compounds to meat dough intended for salami manufacture and its antioxidant effect
28. Storage test on apple juice after ultrasound treatment
29. Polyphenols from olive mill waste affect biofilm formation and motility inEscherichia coli K ‐12
30. Preliminary findings on the effect of light-oxidation on Asiago d’allevo vecchio protected designation of origin cheese
31. Colour traits in the evaluation of the ripening period of Asiago cheese
32. Colour traits in the evaluation of the ripening period of Asiago cheese
33. Characterisation of the thermostable protease AprX in strains of Pseudomonas fluorescens and impact on the shelf-life of dairy products: preliminary results
34. Agricultural by-products with bioactive effects: A multivariate approach to evaluate microbial and physicochemical changes in a fresh pork sausage enriched with phenolic compounds from olive vegetation water
35. A multi-omics approach to evaluate the quality of milk whey used in Ricotta cheese production
36. Agricultural by-products with bioactive effects: A multivariate approach to evaluate microbial and physicochemical changes in a fresh pork sausage enriched with phenolic compounds from olive vegetation water
37. Polyphenols from olive mill waste affect biofilm formation and motility in Escherichia coli K-12.
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