48 results on '"Grispoldi, Luca"'
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2. Role of apple pomace in the formulation of a novel healthy mayonnaise
3. Antimicrobial growth promoters approved in food-producing animals in South Africa induce shiga toxin-converting bacteriophages from Escherichia coli O157:H7.
4. Estimating the Rates of Acquisition and loss of Resistance of Enterobacteriaceae to Antimicrobial Drugs in Pre-Weaned Dairy Calves.
5. Quality of traditionally produced Istrian sausage and identification of autochthonous lactic acid bacteria strains as potential functional starter cultures
6. Evaluation of Claw Lesions in Beef Cattle Slaughtered in Northern Portugal: A Preliminary Study
7. Salmonella spp. in Domestic Ruminants, Evaluation of Antimicrobial Resistance Based on the One Health Approach—A Systematic Review and Meta-Analysis.
8. Correlation between Aerosol Particulates, Carcass Dirtiness, and Hygiene Indicators of Bovine Carcasses in the Abattoir Environment: Results of a Study in Italy.
9. Draft genome sequences of two Salmonella Uzaramo isolates from poultry in South Africa
10. Valorization of Pumpkin Byproducts: Antioxidant Activity and Carotenoid Characterization of Extracts from Peel and Filaments
11. Is EU regulation on the use of antioxidants in meat preparation and in meat products still cutting edge?
12. Enterotoxigenic and Antimicrobic Susceptibility Profile of Staphylococcus aureus Isolates from Fresh Cheese in Croatia.
13. The Importance of the Slaughterhouse in Surveilling Animal and Public Health: A Systematic Review
14. Presence, Tissue Localization, and Gene Expression of the Adiponectin Receptor 1 in Testis and Accessory Glands of Male Rams during the Non-Breeding Season
15. Evolution and antimicrobial resistance of enterococci isolated from Pecorino and goat cheese manufactured on-farm in an area facing constraints as per EU Regulation 1305/2013 in Umbria, Italy
16. Delayed First Milking in Unassisted Overnight Calving Did Not Affect the Quality of Colostrum but Influenced Serum Brix Refractometry in Holstein Calves at Two Days of Life
17. Apple Pomace as Valuable Food Ingredient for Enhancing Nutritional and Antioxidant Properties of Italian Salami
18. Effect of packaging and storage conditions on some quality traits of bovine meat
19. Two Screening Assays to Detect Vancomycin-Resistant Enterococcus spp.
20. Occurrence, Serotypes and Virulence Characteristics of Shiga-Toxin-Producing Escherichia coli Isolates from Goats on Communal Rangeland in South Africa
21. A risk assessment model for Salmonella spp. in swine carcasses
22. Occurrence, serotypes and virulence characteristics of shiga-toxin-producing Escherichia coli isolates from goats on communal rangeland in South Africa
23. Effect of Culling Management Practices on the Seroprevalence of Johne’s Disease in Holstein Dairy Cattle in Central Italy
24. Ultrasound-Assisted Extraction and Characterization of Polyphenols from Apple Pomace, Functional Ingredients for Beef Burger Fortification
25. Determining Food Stability to Achieve Food Security
26. Hygienic Characteristics and Detection of Antibiotic Resistance Genes in Crickets (Acheta domesticus) Breed for Flour Production
27. Effect of Delayed Refrigeration on the Microbial Carcass Contamination of Wild Boars (Sus scrofa)
28. Antimicrobial Activity of Myrtus communis L. and Rosmarinus officinalis L. Essential Oils against Listeria monocytogenes in Cheese
29. Chromatographic Characterization and In Vitro Bioactivity Evaluation of Lactobacillus helveticus Hydrolysates upon Fermentation of Different Substrates
30. Evaluation of a nitrite-free commercial preparation in the production of swine and roe deer (Capreolus capreolus) salami
31. Staphylococcus aureus enterotoxin in food of animal origin and staphylococcal food poisoning risk assessment from farm to table
32. New Trends in Meat Packaging
33. Effect of the addition of starter cultures to ground meat for hamburger preparation
34. Characterization and Growth under Different Storage Temperatures of Ropy Slime–Producing Leuconostoc mesenteroides Isolated from Cooked Meat Products
35. How to Assess in vitro Probiotic Viability and the Correct Use of Neutralizing Agents
36. EU Regulation on the Use of Antioxidants in Meat Preparation and in Meat Products
37. Study on the Growth and Enterotoxin Production by Staphylococcus aureus in Canned Meat before Retorting
38. Short communication: Characterization of enterotoxin-producing Staphylococcus aureus isolated from mastitic cows
39. Noise assessment in slaughterhouses by means of a smartphone app
40. Inhibition of Listeria monocytogenes by a formulation of selected dairy starter cultures and probiotics in an in vitro model
41. Analysis of the causes of the seizure and destruction of carcasses and organs in a slaughterhouse in central Italy in the 2010-2016 period
42. Prevalence and characterisation of shigatoxigenic Escherichia coli isolated from beef cattle fed with prebiotics
43. Staphylococcus aureusenterotoxin in food of animal origin and staphylococcal food poisoning risk assessment from farm to table
44. Characterization and Growth under Different Storage Temperatures of Ropy Slime–Producing Leuconostoc mesenteroidesIsolated from Cooked Meat Products
45. Inhibition of Listeria monocytogenesby a formulation of selected dairy starter cultures and probiotics in an in vitromodel
46. Quantitative risk assessment of Listeria monocytogenes in a traditional RTE product.
47. Draft genome sequences of three poultry Salmonella Shamba isolates from South Africa.
48. Draft genome sequences of two Salmonella Uzaramo isolates from poultry in South Africa.
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