287 results on '"Bertuzzi, Terenzio"'
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2. In planta evaluation of different bacterial consortia for the protection of tomato plants against Alternaria spp. infection and Alternaria toxins presence in fruits.
3. Distribution of moniliformin in industrial maize milling and flaking process
4. Anaerobic Digestion of Mycotoxin-Contaminated Wheat: Effects on Methane Yield and Contamination Level
5. Investigation on the presence of mycotoxins in seed hemp varieties.
6. Enhancing plant defense using rhizobacteria in processing tomatoes: a bioprospecting approach to overcoming Early Blight and Alternaria toxins
7. LC-MS/MS Determination of Mono-Glutamate Folates and Folic Acid in Beer
8. Identification of markers of sensory quality in ground coffee: an untargeted metabolomics approach
9. Enhancement of agri-food by-products: green extractions of bioactive molecules with fungicidal action against mycotoxigenic fungi and their mycotoxins
10. Italian Grape Ale Beers Obtained with Malvasia di Candia Aromatica Grape Variety: Evolution of Phenolic Compounds during Fermentation
11. Untargeted Metabolomics Combined with Sensory Analysis to Evaluate the Chemical Changes in Coppa Piacentina PDO during Different Ripening Times
12. Volatile Compounds in Green and Roasted Arabica Specialty Coffee: Discrimination of Origins, Post-Harvesting Processes, and Roasting Level
13. Phytochemicals Derived from Agricultural Residues and Their Valuable Properties and Applications
14. Enzyme-assisted extraction for the HPLC determination of aflatoxin M1 in cheese
15. Reduction of Mycotoxigenic Fungi Growth and Their Mycotoxin Production by Bacillus subtilis QST 713
16. Dairy Sheep Grazing Management and Pasture Botanical Composition Affect Milk Macro and Micro Components: A Methodological Approach to Assess the Main Managerial Factors at Farm Level
17. Mycotoxin occurrence in maize produced in Northern Italy over the years 2009-2011: focus on the role of crop related factors
18. Trace Monitoring of Goitrin and Thiouracil in Milk and Cheese
19. Influence of water activity and anti-fungal compounds on development and competitiveness of Fusarium verticillioides
20. Cellular stress marker alteration and inflammatory response in pigs fed with an ochratoxin contaminated diet
21. Electronic Nose for the Rapid Detection of Deoxynivalenol in Wheat Using Classification and Regression Trees
22. Hidden Fumonisins: Simple and Innovative Extractions for Their Determination in Maize and Derived Products
23. Acrylamide: impact of precursors concentration, origin, post‐harvesting process and roasting level in high‐quality arabica and Robusta coffee
24. Ochratoxin A and Sterigmatocystin in Long-Ripened Grana Cheese: Occurrence, Wheel Rind Contamination and Effectiveness of Cleaning Techniques on Grated Products
25. Evolution of microbial communities and nutritional content of fermented Amaranthus sp. leaves
26. Sensory profile of Italian Espresso brewed Arabica Specialty Coffee under three roasting profiles with chemical and safety insight on roasted beans
27. Fermentation as a tool for increasing food security and nutritional quality of indigenous African leafy vegetables: the case of Cucurbita sp.
28. Determination of Benzalkonium Homologues and Didecyldimethylammonium in Powdered and Liquid Milk for Infants by Hydrophilic Interaction Liquid Chromatography–Mass Spectrometry
29. Fusarium verticillioides and Aspergillus flavus Co-Occurrence Influences Plant and Fungal Transcriptional Profiles in Maize Kernels and In Vitro
30. Simple Phosphate Buffer Extraction for the Determination of Fumonisins in Masa, Maize, and Derived Products
31. Plasma ochratoxin A levels, food consumption, and risk biomarkers of a representative sample of men and women from the Molise region in Italy
32. Alternaria toxins in tomato products in Northern Italy in the period 2017-2019
33. An electronic nose supported by an artificial neural network for the rapid detection of aflatoxin B1 and fumonisins in maize
34. Evaluation and Improvement of Extraction Methods for the Analysis of Aflatoxins B1, B2, G1 and G2 from Naturally Contaminated Maize
35. LC–MS–MS Determination of Sanguinarine and Chelerythrine Using a HILIC Column
36. Health-promoting substances and heavy metal content in tomatoes grown with different farming techniques
37. Uncovering Patterns of Italian Consumers’ Interest for Gluten-Free Beers
38. Pyridoxine and folates during small and large scale brewing
39. Anaerobic Digestion of Mycotoxin-Contaminated Wheat: Effects on Methane Yield and Contamination Level
40. Co-Occurrence of Moniliformin and Regulated Fusarium Toxins in Maize and Wheat Grown in Italy
41. Monitoring Phenolic Compounds in Rice during the Growing Season in Relation to Fungal and Mycotoxin Contamination
42. Effects of the intake of craft or industrial beer on serum homocysteine
43. Emerging mycotoxins in the food chain
44. Acrylamide determination during an industrial roasting process of coffee and the influence of asparagine and low molecular weight sugars
45. Investigating patterns of millennials' interest in gluten‐free beer in Poland: A question of beer price and alcohol content
46. Maternal dietary habits and mycotoxin occurrence in human mature milk
47. LC-MS/MS and LC-UV Determination of Moniliformin by Adding Lanthanide Ions to the Mobile Phase
48. Impact of Fungi Co-occurrence on Mycotoxin Contamination in Maize During the Growing Season
49. Efficacy of Azoxystrobin on Mycotoxins and Related Fungi in Italian Paddy Rice
50. Mycotoxins and Related Fungi in Italian Paddy Rice During the Growing Season and Storage
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