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51. Metagenomics-Based Proficiency Test of Smoked Salmon Spiked with a Mock Community

54. Effects of Vitamin B2 Supplementation in Broilers Microbiota and Metabolome

56. ERRATUM TO: Application of shotgun metagenomics to smoked salmon experimentally spiked: comparison between sequencing and microbiological data using different bioinformatic approaches

57. Effects of Alternative Administration Programs of a Synbiotic Supplement on Broiler Performance, Foot Pad Dermatitis, Caecal Microbiota, and Blood Metabolites

69. Uova e salute umana

70. Genomic methods for enhanced surveillance and persistence investigations of foodborne pathogens

71. Microbiological and Modeling Approach to Derive Performance Objectives for Bacillus cereus Group in Ready-to-Eat Salads

74. Corrigendum to “The STARTEC Decision Support Tool for Better Tradeoffs between Food Safety, Quality, Nutrition, and Costs in Production of Advanced Ready-to-Eat Foods”

77. Assessment of the Impact of Different Feeding Strategies on Chicken Gastrointestinal Tract by Shotgun Metagenomic Sequencing to Fight Colonization by Potential Foodborne Pathogens

78. Impact of Cooking Procedures and Storage Practices at Home on Consumer Exposure to Listeria Monocytogenes and Salmonella Due to the Consumption of Pork Meat

84. The STARTEC Decision Support Tool for Better Tradeoffs between Food Safety, Quality, Nutrition, and Costs in Production of Advanced Ready-to-Eat Foods

86. Evaluation of Real-Time PCR to complement ISO 6579:2004 method for the detection of Salmonella in pork cuts

87. Quality of ground pork meat obtained using mechanical desinewing

90. Definition of Food Safety Criteria for Bacteria Food-Borne Pathogens in Ready to Eat products

91. Isolation of Arcobacter species in water buffaloes (Bubalus bubalis). Foodborne Pathogens and Disease

92. Microbiota analysis and microbiological hazard assessment in poultry carcasses from conventional and antibiotic free farms.

93. Whole genome sequencing based typing and characterisation of Shiga-toxin producing Escherichia coli strains belonging to O157 and O26 serotypes and isolated in dairy farms.

94. Impact of Cooking Procedures and Storage Practices at Home on Consumer Exposure to <italic>Listeria Monocytogenes</italic> and <italic>Salmonella</italic> Due to the Consumption of Pork Meat.

95. Growth Potential of Listeria monocytogenesin Chef-Crafted Ready-to-Eat Fresh Cheese-Filled Pasta Meal Stored in Modified Atmosphere Packaging

96. Enteric bacteria enumeration in free range chickens

97. Meat quality characteristics of free range chickens

98. Effect of free range production system on safety and microbiological parameters of poultry carcasses

99. Effect of free range production system on chicken carcass and meat quality traits

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