262 results on '"Balzan, Stefania"'
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2. The globalized fish Industry: Employing DNA-barcoding and NIRS technology to combat counterfeiting and safeguard traditional agro-food products
3. Charcoal-based products combustion: Emission profiles, health exposure, and mitigation strategies
4. Corrigendum to “The globalized fish Industry: Employing DNA-barcoding and NIRS technology to combat counterfeiting and safeguard traditional agro-food products” [Food Control 158 (2024) 110246]
5. The globalized fish Industry: Employing DNA-barcoding and NIRS technology to combat counterfeiting and safeguard traditional agro-food products
6. Cuttlefish Species Authentication: Advancing Label Control through Near-Infrared Spectroscopy as Rapid, Eco-Friendly, and Robust Approach
7. Multivariate and machine learning models to assess the heat effects on honey physicochemical, colour and NIR data
8. Application of near-infrared spectroscopy for frozen-thawed characterization of cuttlefish (Sepia officinalis)
9. Evaluating Escherichia coli contamination in bivalve mollusks using the impedance method: a comparison with most probable number analyses and correlation with environmental parameters
10. Retrospective analysis of Vibrio spp. isolated from marketed crustaceans using multilocus sequence analysis
11. Comprehensive Review on the Interactions of Clay Minerals With Animal Physiology and Production
12. Proteomic changes involved in tenderization of bovine Longissimus dorsi muscle during prolonged ageing
13. Near-infrared spectroscopy to assist authentication and labeling of Asiago d’allevo cheese
14. Disseminating Science and Education through Social Media: The Experience of a Students’ Editorial Team at the University of Padova
15. Use of a portable near-infrared tool for rapid on-site inspection of freezing and hydrogen peroxide treatment of cuttlefish (Sepia officinalis)
16. Improved Oxidative Stability and Sensory Quality of Beef Hamburgers Enriched with a Phenolic Extract from Olive Vegetation Water
17. Fast and Green Method to Control Frauds of Geographical Origin in Traded Cuttlefish Using a Portable Infrared Reflective Instrument
18. Employment of Phenolic Compounds from Olive Vegetation Water in Broiler Chickens: Effects on Gut Microbiota and on the Shelf Life of Breast Fillets
19. Preliminary investigation on the presence of peptides inhibiting the growth of Listeria innocua and Listeria monocytogenes in Asiago d’Allevo cheese
20. Assessment of chicken breast shelf life based on bench-top and portable near-infrared spectroscopy tools coupled with chemometrics
21. Microbial metabarcoding highlights different bacterial and fungal populations in honey samples from local beekeepers and market in north-eastern Italy
22. Effects of honeybush (Cyclopia subternata) extract on physico‐chemical, oxidative and sensory traits of typical Italian salami
23. Supplemental Material1 - Supplemental material for Use of near infrared spectroscopy and chemometrics to evaluate the shelf-life of cloudy sonicated apple juice
24. OLIVE MILL WASTEWATER PHENOLS AS NATURAL ANTIOXIDANT AGAINST PROTEIN OXIDATIVE DETERIORATION IN BEEF HAMBURGER
25. Etichette ingannevoli? Alcune riflessioni
26. Valutazione del rischio Bacillus cereus nella preparazione domestica dell’insalata di riso. Risultati preliminari
27. Kompensation ist das A und O – Ältere Klienten mit Sehbeeinträchtigung
28. Multivariate and machine learning approaches for honey botanical origin authentication using near infrared spectroscopy
29. Use of near infrared spectroscopy and chemometrics to evaluate the shelf-life of cloudy sonicated apple juice
30. Edible processed insects from e-commerce: Food safety with a focus on the Bacillus cereus group
31. BLUE DISCOLORATION OF MEAT AND MEAT PRODUCTS
32. Contribution of natural milk culture to microbiota, safety and hygiene of raw milk cheese produced in alpine malga
33. Spectrophotometric techniques for the characterization of strains involved in the blue pigmentation of food: Preliminary results
34. Effect of phenols extracted from a by-product of the oil mill on the shelf-life of raw and cooked fresh pork sausages in the absence of chemical additives
35. XXV CONGRESSO NAZIONALE ITALIANO DI ENTOMOLOGIA
36. Genuino e naturale: l’opinione dei giovani consumatori
37. Using a concentrate of phenols obtained from olive vegetation water to preserve chilled food: Two case studies - ITALIAN JOURNAL OF FOOD SAFETY
38. Analisi dei fattori di processo di un insaccato da stagionare per il controllo di Listeria monocytogenes
39. Caratterizzazione della proteasi termostabile AprX in ceppi di Pseudomonas fluorescens e impatto sulla shelf-life dei prodotti lattiero-caseari: risultati preliminari
40. XXVI Convegno Nazionale Associazione Italiana Veterinari Igienisti
41. Molecular Typing ofVibrio parahaemolyticusStrains Isolated from Mollusks in the North Adriatic Sea
42. Genuine and natural: the opinion of teen consumers
43. Analysis of process factors of dry fermented salami to control Listeria monocytogenes
44. Characterisation of the thermostable protease AprX in strains of Pseudomonas fluorescens and impact on the shelf-life of dairy products: preliminary results
45. Impiego di un concentrato di fenoli ottenuto dall’acqua di vegetazione del frantoio nella conservazione di prodotti freschi
46. Following food microbiome development during shelf-life in the Nextgen era
47. Phenols extract from olive vegetation water (PEOW) as ingredient in raw sausages and salami
48. Recycling of waste: effect of polyphenols extract from olive oil water waste on Listeria monocytogenes and possible use as natural preservative in food
49. A Multi-Omics Approach to Evaluate the Quality of Milk Whey Used in Ricotta Cheese Production
50. 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
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