Search Results - "Belletti, N"

Modelling the impact of water activity and fat content of dry-cured ham on the reduction of Salmonella enterica by high pressure processing by Bover-Cid, S., Belletti, N., Aymerich, T., Garriga, M.

“…This work aimed to quantify the impact of aw and fat content of dry-cured ham on the Log reduction of Salmonella enterica by high pressure (HP). Dry-cured ham…”
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Antimicrobial Efficacy of Citron Essential Oil on Spoilage and Pathogenic Microorganisms in Fruit-Based Salads by Belletti, N., Lanciotti, R., Patrignani, F., Gardini, F.

“…The aim of this study was the evaluation of the effects of pure citral and citron essential oil on microbial spoilage and growth and survival of pathogenic…”
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Model for Listeria monocytogenes inactivation on dry-cured ham by high hydrostatic pressure processing by Bover-Cid, S., Belletti, N., Garriga, M., Aymerich, T.

“…The aim of the work was to develop and validate a model of the inactivation of Listeria monocytogenes on dry-cured ham by high hydrostatic pressure (HHP)…”
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Modeling the protective effect of aw and fat content on the high pressure resistance of Listeria monocytogenes in dry-cured ham by Bover-Cid, S., Belletti, N., Aymerich, T., Garriga, M.

“…High pressure processing (HPP) is a promising food preservation technology as an alternative to thermal processing for microbial inactivation. The…”
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Use of natural aroma compounds to improve shelf-life and safety of minimally processed fruits by Lanciotti, R, Gianotti, A, Patrignani, F, Belletti, N, Guerzoni, M.E, Gardini, F

“…Minimally processed fruits are an important area of potential growth in rapidly expanding fresh cut produce. However, the degree of safety obtained with the…”
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Modeling the protective effect of a w and fat content on the high pressure resistance of Listeria monocytogenes in dry-cured ham by Bover-Cid, S, Belletti, N, Aymerich, T, Garriga, M

“…High pressure processing (HPP) is a promising food preservation technology as an alternative to thermal processing for microbial inactivation. The…”
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Inactivation of Serratia liquefaciens on dry-cured ham by high pressure processing by Belletti, N., Garriga, M., Aymerich, T., Bover-Cid, S.

“…To quantify the inactivation of Serratia liquefaciens exerted by high pressure processing (HPP), slices of dry-cured ham were inoculated and processed…”
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Biogenic amines and ethyl carbamate in primitivo wine: survey of their concentrations in commercial products and relationship with the use of malolactic starter by Patrignani, F, Ndagijimana, M, Belletti, N, Gardini, F, Vernocchi, P, Lanciotti, R

“…This research was conducted to determine the biogenic amine (BA) and ethyl carbamate (EC) concentrations in commercial Primitivo wine samples and the influence…”
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High pressure inactivation of a virulent Enterococcus faecalis on dry-cured ham: Modeling the effect of processing parameters by Belletti, N., Garriga, M., Aymerich, T., Bover-Cid, S.

“…The effect of high pressure processing parameters on the inactivation of a potentially virulent Enterococcus faecalis strain inoculated on sliced dry-cured ham…”
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Characterization of yeasts involved in the ripening of Pecorino Crotonese cheese by Gardini, F., Tofalo, R., Belletti, N., Iucci, L., Suzzi, G., Torriani, S., Guerzoni, M.E., Lanciotti, R.

“…The aims of this work were to identify and characterize for some important technological properties the yeast species present throughout the ripening process…”
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Relationships between microbial population dynamics and putrescine and cadaverine accumulation during dry fermented sausage ripening by Bover-Cid, S, Torriani, S, Gatto, V, Tofalo, R, Suzzi, G, Belletti, N, Gardini, F

“…To evaluate the concomitant effects of three technological variables (fermentation temperature, NaCl and glucose added to the meat batter) on diamines…”
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Depuration of Striped Venus Clam (Chamelea gallina L.): Effects on Microorganisms, Sand Content, and Mortality by Maffei, M, Vernocchi, P, Lanciotti, R, Guerzoni, M.E, Belletti, N, Gardini, F

“…This study was focused on the evaluation of the microbiological indices, defined by European legislation, before and after the depuration of clams (Chamelea…”
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Effect of aroma compounds on the microbial stabilization of orange-based soft drinks by Ndagijimana, M, Belletti, N, Lanciotti, R, Guerzoni, M.E, Gardini, F

“…The aim of this study was to identify and characterize the microorganism responsible for a case of industrial spoilage in a soft drink factory. About 500000…”
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Response surface methodology to investigate the effect of high pressure processing on Salmonella inactivation on dry-cured ham by Bover-Cid, S., Belletti, N., Garriga, M., Aymerich, T.

“…The lethal effect of high pressure on microorganisms is influenced by a number of factors in relation to the technological variables, microorganisms and food…”
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Modeling the protective effect of a sub(w) and fat content on the high pressure resistance of Listeria monocytogenes in dry-cured ham by Bover-Cid, S, Belletti, N, Aymerich, T, Garriga, M

“…High pressure processing (HPP) is a promising food preservation technology as an alternative to thermal processing for microbial inactivation. The…”
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Rapid detection and quantification of tyrosine decarboxylase gene (tdc) and its expression in gram-positive bacteria associated with fermented foods using PCR-based methods by Torriani, Sandra, Gatto, Veronica, Sembeni, Silvia, Tofalo, Rosanna, Suzzi, Giovanna, Belletti, Nicoletta, Gardini, Fausto, Bover-Cid, Sara

“…In this study, PCR-based procedures were developed to detect the occurrence and quantify the expression of the tyrosine decarboxylase gene (tdc) in…”
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Evaluation of the Antimicrobial Activity of Citrus Essences on Saccharomyces cerevisiae by Belletti, Nicoletta, Ndagijimana, Maurice, Sisto, Claudio, Guerzoni, Maria E, Lanciotti, Rosalba, Gardini, Fausto

“…The aim of this research was to assess the antimicrobial activity of nine different industrial essences used in a soft drink factory in relation to their…”
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Application of Hexanal, (E)-2-Hexenal, and Hexyl Acetate To Improve the Safety of Fresh-Sliced Apples by Lanciotti, Rosalba, Belletti, Nicoletta, Patrignani, Francesca, Gianotti, Andrea, Gardini, Fausto, Guerzoni, Maria Elisabetta

“…The aims of this work were to evaluate the effects of different concentrations of hexanal, (E)-2-hexenal, hexyl acetate, and their mixtures on the fate of…”
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Antimicrobial Efficacy of Citron Essential Oil on Spoilage and Pathogenic Microorqanisms in Fruit-Based Salads by BELLETTI, N, LANCIOTTI, R, PATRIGNANI, F, GARDINI, F

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Factors influencing biogenic amine production by a strain of Oenococcus oeni in a model system by Gardini, Fausto, Zaccarelli, Agnese, Belletti, Nicoletta, Faustini, Filippo, Cavazza, Agostino, Martuscelli, Maria, Mastrocola, Dino, Suzzi, Giovanna

“…Biogenic amines are undesirable compounds produced in foods mainly through bacterial decarboxylase activity. No legal limits are given by international…”
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