183 results on '"Nuvoloni, Roberta"'
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2. Assessment of the information to consumers on insects-based products (Novel Food) sold by e-commerce in the light of the EU legislation: when labelling compliance becomes a matter of accuracy.
3. Heavy metals (Pb, Cd, Ni) in insect-based products for human consumption sold by e-commerce in the EU market: Occurrence and potential health risk associated with dietary exposure
4. Novel foods, old issues: Metabarcoding revealed mislabeling in insect-based products sold by e-commerce on the EU market
5. Antibiotic Resistance in Enterococci and Enterobacteriaceae from Laboratory-Reared Fresh Mealworm Larvae (Tenebrio molitor L.) and Their Frass
6. Genetic resistance to Campylobacter coli and Campylobacter jejuni in wild boar (Sus scrofa L.)
7. Implementation of a pilot checklist for control standardization on fishery goods consignments at the Livorno border control post
8. Analysis of two cross-contamination cases of Campylobacter jejuni foodborne disease in fragile subjects in the territory of a Local Health Authority in Tuscany, Italy.
9. Food safety culture in food companies: evaluation of the perception of food safety culture in three Tuscan food companies
10. Serological, culture and molecular survey of Mycobacterium avium paratuberculosis in a goat flock in Tuscany
11. Is Leptospira able to survive in raw milk? Study on the inactivation at different storage times and temperatures
12. Does the addition of donkey milk inhibit the replication of pathogen microorganisms in goat milk at refrigerated condition?
13. Detection of Mycobacterium avium subsp. paratuberculosis in a sheep flock in Tuscany
14. Antimicrobial and anti-biofilm activity of manuka essential oil against Listeria monocytogenes and Staphylococcus aureus of food origin
15. Preliminary evaluation of probiotic potential of Lactobacillus plantarum strains isolated from Italian food products
16. Bee-pollen retailed in Tuscany (Italy): Labelling, palynological, microbiological, and mycotoxicological profile
17. Strengthening food safety through international training in Uzbekistan
18. Effect of a Lactobacillus sakei and Staphylococcus xylosus protective culture on Listeria monocytogenes growth and quality traits of Italian fresh sausage (salsiccia) stored at abusive temperature
19. Effects of garlic powder and salt additions on fatty acids profile, oxidative status, antioxidant potential and sensory properties of raw and cooked rabbit meat burgers
20. Genotyping and Antibiotic Resistance Traits in Campylobacter jejuni and coli From Pigs and Wild Boars in Italy
21. Effects of Garlic Powder and Salt on Meat Quality and Microbial Loads of Rabbit Burgers
22. Pathotypes and Antimicrobial Susceptibility of Escherichia Coli Isolated from Wild Boar (Sus scrofa) in Tuscany
23. Prevalence, Population Diversity and Antimicrobial Resistance of Campylobacter coli Isolated in Italian Swine at Slaughterhouse
24. Thermotolerant Campylobacter spp. in chicken and bovine meat in Italy: Prevalence, level of contamination and molecular characterization of isolates
25. Effect of an Italian propolis on the growth of Listeria monocytogenes, Staphylococcus aureus and Bacillus cereus in milk and whey cheese
26. Correction: Antimicrobial resistance genotypes and phenotypes of Campylobacter jejuni isolated in Italy from humans, birds from wild and urban habitats, and poultry
27. Qualitative and quantitative evaluation of biogenic amines in vitro production by bacteria isolated from ewes' milk cheeses
28. Effetto di propoli prodotta in Toscana sullo sviluppo di Listeria monocytogenes, Staphylococcus aureus e Bacillus cereus in latte e ricotta
29. Antimicrobial resistance genotypes and phenotypes of Campylobacter jejuni isolated in Italy from humans, birds from wild and urban habitats, and poultry
30. Factors Predicting the Intention of Eating an Insect-Based Product
31. Distribution of Brucella field strains isolated from livestock, wildlife populations, and humans in Italy from 2007 to 2015
32. Effects of garlic powder and salt additions in rabbit meat burgers: Preliminary evaluation
33. Genetic resistance to Campylobacter coliand Campylobacter jejuniin wild boar (Sus scrofaL.)
34. Seafood products notifications in the EU Rapid Alert System for Food and Feed (RASFF) database: Data analysis during the period 2011–2015
35. Biofilm Formation and Its Relationship with the Molecular Characteristics of Food-Related Methicillin-Resistant Staphylococcus aureus (MRSA)
36. Profilo igienico di chiocciole (Helix spp.) provenienti da due allevamenti italiani
37. Proteinase pattern of honeybee prepupae from healthy and American Foulbrood infected bees investigated by zymography
38. Antimicrobial activity of four essential oils against pigmenting Pseudomonas fluorescens and biofilmproducing Staphylococcus aureus of dairy origin
39. Effect of a Lactobacillus sakeiand Staphylococcus xylosusprotective culture on Listeria monocytogenesgrowth and quality traits of Italian fresh sausage (salsiccia) stored at abusive temperature
40. Water activity of fresh bee pollen and mixtures of bee pollen-honey of different botanical origin
41. Biofilm Formation and Its Relationship with the Molecular Characteristics of Food-Related Methicillin-ResistantStaphylococcus aureus(MRSA)
42. Lactobacillus plantarum and Streptococcus thermophilus as starter cultures for a donkey milk fermented beverage
43. Improving pork burgers quality using Zingiber officinale Roscoe powder (ginger)
44. Prevalence and quantification of thermophilic Campylobacter spp. in Italian retail poultry meat: Analysis of influencing factors
45. Rutin and quercetin content in the forage of common buckwheat as affected by maturity and conservation method
46. Fatty acid and microbiological profile of the meat (longissimus dorsi muscle) of wild boar (Sus scropha scropha) hunted in Tuscany
47. EFFECT OF A PROTECTIVE CULTURE ON THE EVOLUTION OF MICROBIOLOGICAL AND PHYSICO-CHEMICAL PARAMETERS OF FRESH SAUSAGES STORED IN THERMAL ABUSE: PRELIMINARY DATA
48. Effect of milk pasteurisation and of ripening in a cave on biogenic amine content and sensory properties of a pecorino cheese
49. Detection of mycobacterium avium subsp. paratuberculosis in cheeses from small ruminants in Tuscany
50. Phenotypic and genetic diversity of wild Lactococcus lactis isolated from traditional pecorino cheeses of Tuscany
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