377 results on '"Branciari, Raffaella"'
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2. Five-years management of an emerging parasite risk (Eustrongylides sp., Nematoda) in a fishery supply chain located on Trasimeno Lake (Italy)
3. Salmonella in Wild Boar Meat: Prevalence and Risk Assessment in Central Italy (Umbria and Marche Region)
4. Determination of sulfonamides in muscle: a metrological tool for food safety
5. The Effects of Encapsulation on the In Vitro Anti-Clostridial Activity of Olive Mill Wastewater Polyphenolic Extracts: A Promising Strategy to Limit Microbial Growth in Food Systems
6. Olive Mill Wastewater Extract: In Vitro Genotoxicity/Antigenotoxicity Assessment on HepaRG Cells.
7. Estimating fatty acid content and related nutritional indexes in ewe milk using different near infrared instruments
8. Preventing Microbial Growth in Game Meat by Applying Polyphenolic Extracts from Olive Mill Vegetation Water
9. Does hunted wild boar meat meet modern consumer nutritional expectations?
10. Assessment of the Microbiological Safety and Hygiene of Raw and Thermally Treated Milk Cheeses Marketed in Central Italy between 2013 and 2020
11. Dietary essential oil mix improves oxidative stability and hygienic characteristic of lamb meat
12. Wild boar captured in a large corral-style trap or hunted: preliminary comparison of meat quality traits
13. Effect of reusing heat-treated scalding water on carcass hygiene in industrial pig slaughterhouse
14. Occurrence of Hydroxytyrosol, Tyrosol and Their Metabolites in Italian Cheese
15. Eustrongylides spp. parasite risk management in Atherina boyeri from Lake Trasimeno
16. Carassius auratus as a bioindicator of the health status of Lake Trasimeno and risk assessment for consumers
17. Evaluation of β-Lactamase Enzyme Activity in Outer Membrane Vesicles (OMVs) Isolated from Extended Spectrum β-Lactamase (ESBL) Salmonella Infantis Strains
18. Retrospective study on the prevalence of Yersinia enterocolitica in food collected in Umbria region (central Italy)
19. Effect of Reusing Heat-Treated Scalding Water on Carcass Hygiene in Industrial Pig Slaughterhouse
20. Antibacterial Activity of Crocus sativus L. Petals Extracts against Foodborne Pathogenic and Spoilage Microorganisms, with a Special Focus on Clostridia
21. Evaluation of beta-lactamase enzyme activity in outer membrane vesicles (omvs) isolated from extended spectrum beta-lactamase (esbl) Salmonella Infantis strains
22. Studio preliminare sull’impiego di estratti polifenolici da sottoprodotti dell’industria elaiotecnica applicati alle carni di cinghiale
23. Revalorization of agrifood industry by-products: natural extracts as a sustainable strategy to enhance food safety
24. Effects of Spray Application of Lactic Acid Solution and Aromatic Vinegar on the Microbial Loads of Wild Boar Carcasses Obtained under Optimal Harvest Conditions
25. Effect of the Application of a Green Preservative Strategy on Minced Meat Products: Antimicrobial Efficacy of Olive Mill Wastewater Polyphenolic Extract in Improving Beef Burger Shelf-Life
26. Editorial for the Special Issue: Game Meat and Game Meat Products: Safety, Quality and Consumer Perception
27. mcr-1-Mediated Colistin Resistance and Genomic Characterization of Antimicrobial Resistance in ESBL-Producing Salmonella Infantis Strains from a Broiler Meat Production Chain in Italy
28. Effect of time and temperature before chilling on the hygiene of carcasses in wild boar hunted in central Italy
29. Food chain information systems in medium- and smallsized slaughterhouses of central Italy and organ and carcass condemnations: A five-year survey
30. Antibacterial Activity of Crocus sativus L. Petals Extracts against Foodborne Pathogenic and Spoilage Microorganisms, with a Special Focus on Clostridia.
31. Susceptibility of Commensal E. coli Isolated from Conventional, Antibiotic-Free, and Organic Meat Chickens on Farms and at Slaughter toward Antimicrobials with Public Health Relevance
32. Evaluation of the antioxidant properties and oxidative stability of Pecorino cheese made from the raw milk of ewes fed Rosmarinus officinalis L. leaves
33. Salmonella spp. in Pigs Slaughtered in Small and Medium-Sized Abattoirs in Central Italy: Preliminary Results on Occurrence and Control Strategies
34. Risk Characterization and Benefit–Risk Assessment of Brominated Flame Retardant in Commercially Exploited Freshwater Fishes and Crayfish of Lake Trasimeno, Italy
35. Improving Hunted Wild Boar Carcass Hygiene: Roles of Different Factors Involved in the Harvest Phase
36. A Study of the Occurrence of Aflatoxin M1 in Milk Supply Chain over a Seven-Year Period (2014–2020): Human Exposure Assessment and Risk Characterization in the Population of Central Italy
37. Effects of Olive Mill Vegetation Water Phenol Metabolites Transferred to Muscle through Animal Diet on Rabbit Meat Microbial Quality
38. Incidence of ionophore and non-ionophore anticoccidials residues in poultry meat and eggs and their risk characterization
39. Efficacy of Non-thermal Processing Methods to Prevent Fish Spoilage
40. Heavy Metals Contamination in Shellfish: Benefit-Risk Evaluation in Central Italy
41. “Burrata di Andria” PGI Cheese: Physicochemical and Microbiological Features
42. Genetic Profiles and Antimicrobial Resistance Patterns of Salmonella Infantis Strains Isolated in Italy in the Food Chain of Broiler Meat Production
43. Effect of an Olive Vegetation Water Phenolic Extract on the Physico-Chemical, Microbiological and Sensory Traits of Shrimp (Parapenaeus longirostris) during the Shelf-Life
44. Antibacterial Effect of an Active Absorbent Pad on Fresh Beef Meat during the Shelf-Life: Preliminary Results
45. Dietary Supplementation with Olive Mill Wastewater in Dairy Sheep: Evaluation of Cheese Characteristics and Presence of Bioactive Molecules
46. Impact of Dietary Supplementation with Goji Berries (Lycium barbarum) on Microbiological Quality, Physico-Chemical, and Sensory Characteristics of Rabbit Meat
47. Effects of Animal, Climatic, Hunting and Handling Conditions on the Hygienic Characteristics of Hunted Roe Doer (Caprelous capreolus L.)
48. Antimicrobial Susceptibility of Escherichia coli and ESBL-Producing Escherichia coli Diffusion in Conventional, Organic and Antibiotic-Free Meat Chickens at Slaughter
49. The influence of phenolic extract from olive vegetation water and storage temperature on the survival of Salmonella Enteritidis inoculated on mayonnaise
50. Listeria Monocytogenes in Soft Spreadable Salami: Study of the Pathogen Behavior and Growth Prediction During Manufacturing Process and Shelf Life
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