Search Results - "Haouet, M. Naceur"

Occurrence of Arcobacter spp. and correlation with the bacterial indicator of faecal contamination Escherichia coli in bivalve molluscs from the Central Adriatic, Italy by Leoni, Francesca, Chierichetti, Serena, Santarelli, Sabrina, Talevi, Giulia, Masini, Laura, Bartolini, Chiara, Rocchegiani, Elena, Naceur Haouet, M., Ottaviani, Donatella

“…A total of 162 samples of bivalve molluscs (45 mussels and 117 clams) collected between December 2012 and 2014 from harvesting areas of the Central Adriatic…”
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Microbial dynamics of model Fabriano-like fermented sausages as affected by starter cultures, nitrates and nitrites by Cardinali, Federica, Milanović, Vesna, Osimani, Andrea, Aquilanti, Lucia, Taccari, Manuela, Garofalo, Cristiana, Polverigiani, Serena, Clementi, Francesca, Franciosi, Elena, Tuohy, Kieran, Mercuri, M. Lucia, Altissimi, M. Serena, Haouet, M. Naceur

“…The present study promotes the valorization of Fabriano-like fermented sausages, which are central-Italy salami with an origin that dates to the early 17th…”
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Treatment Optimisation and Sample Preparation for the Evaluation of Lipid Oxidation in Various Meats Through TBARs Assays before Analysis by Grotta, Lisa, Castellani, Federica, Palazzo, Fiorentina, Naceur Haouet, M., Martino, Giuseppe

“…The aim of this work was to evaluate the critical points while using a TBARs test to measure the lipid oxidation in meat samples; this method includes a…”
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A rapid high-performance liquid chromatography-tandem mass spectrometry assay for unambiguous detection of different milk species employed in cheese manufacturing by Bernardi, Nadia, Benetti, Giuseppe, Haouet, Naceur M, Sergi, Manuel, Grotta, Lisa, Marchetti, Sonia, Castellani, Federica, Martino, Giuseppe

“…The aim of the study was to investigate the possibility to differentiate the 4 most important species in Italian dairy industry (cow, buffalo, sheep, and…”
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Does hunted wild boar meat meet modern consumer nutritional expectations? by Di Bella, Sara, Branciari, Raffaella, Haouet, Naceur M, Framboas, Marisa, Mercuri, Maria Lucia, Codini, Michela, Roila, Rossana, Malimpensa, Alessandra, Ranucci, David

“…The present study aimed to evaluate the nutritional characteristics of hunted wild boar (WB) meat and compare them with those of meat from analogous domestic…”
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Contribution of vegetables and cured meat to dietary nitrate and nitrite intake in Italian population: Safe level for cured meat and controversial role of vegetables by Roila, Rossana, Branciari, Raffaella, Staccini, Benedetta, Ranucci, David, Miraglia, Dino, Altissimi, Maria Serena, Mercuri, Maria Lucia, Haouet, Naceur M

“…Nitrate and nitrite content was determined on a total of 900 samples of vegetables and cured meat and the nitrite and nitrate exposure assessment was evaluated…”
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Experimental accelerated shelf life determination of a ready-to-eat processed food by Haouet, M Naceur, Tommasino, Mauro, Mercuri, Maria Lucia, Benedetti, Ferdinando, Bella, Sara Di, Framboas, Marisa, Pelli, Stefania, Altissimi, M Serena

“…The most direct way to estimate the shelf life of a product is to conduct simulation tests which are time consuming and expensive. Conversely, accelerated…”
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Evaluation of the quality of foods for special diets produced in a school catering facility within a HACCP-based approach: a case study by Petruzzelli, Annalisa, Foglini, Martina, Paolini, Francesca, Framboas, Marisa, Serena Altissimi, M., Naceur Haouet, M., Mangili, Piermario, Osimani, Andrea, Clementi, Francesca, Cenci, Telemaco, Tonucci, Franco

“…A study was carried out to verify the appropriateness of the Hazard Analysis and Critical Control Point (HACCP) plan adopted in a school catering facility. To…”
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Discovering microbiota and volatile compounds of surströmming, the traditional Swedish sour herring by Belleggia, Luca, Aquilanti, Lucia, Ferrocino, Ilario, Milanović, Vesna, Garofalo, Cristiana, Clementi, Francesca, Cocolin, Luca, Mozzon, Massimo, Foligni, Roberta, Haouet, M. Naceur, Scuota, Stefania, Framboas, Marisa, Osimani, Andrea

“…In this study, the microbiota of ready-to-eat surströmming from three Swedish producers were studied using a combined approach. The pH values of the samples…”
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Lesser mealworm (Alphitobius diaperinus) powder as a novel baking ingredient for manufacturing high-protein, mineral-dense snacks by Roncolini, Andrea, Milanović, Vesna, Aquilanti, Lucia, Cardinali, Federica, Garofalo, Cristiana, Sabbatini, Riccardo, Clementi, Francesca, Belleggia, Luca, Pasquini, Marina, Mozzon, Massimo, Foligni, Roberta, Federica Trombetta, Maria, Haouet, M. Naceur, Serena Altissimi, M., Di Bella, Sara, Piersanti, Arianna, Griffoni, Francesco, Reale, Anna, Niro, Serena, Osimani, Andrea

“…[Display omitted] •Protein and mineral fortification of insects-based rusks was assessed.•Compared to control rusks, fortified rusks showed protein enrichment…”
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Is there any still undisclosed biodiversity in Ciauscolo salami? A new glance into the microbiota of an artisan production as revealed by high-throughput sequencing by Belleggia, Luca, Milanović, Vesna, Ferrocino, Ilario, Cocolin, Luca, Haouet, M. Naceur, Scuota, Stefania, Maoloni, Antonietta, Garofalo, Cristiana, Cardinali, Federica, Aquilanti, Lucia, Mozzon, Massimo, Foligni, Roberta, Pasquini, Marina, Trombetta, Maria Federica, Clementi, Francesca, Osimani, Andrea

“…Ciauscolo is a fermented sausage with the Protected Geographical Indication (PGI) status. To disclose the microbial ecology of a model Ciauscolo salami…”
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Foreign Bodies in Dried Mushrooms Marketed in Italy by Schiavo, Maria Rita, Manno, Claudia, Zimmardi, Antonina, Vodret, Bruna, Tilocca, Maria Giovanna, Altissimi, Serena, Haouet, Naceur M

“…The presence of foreign bodies in mushrooms affects their marketability and may result in health risks to consumers. The inspection of fresh or dried mushrooms…”
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Unravelling microbial populations and volatile organic compounds of artisan fermented liver sausages manufactured in Central Italy by Belleggia, Luca, Ferrocino, Ilario, Reale, Anna, Haouet, M. Naceur, Corvaglia, Maria Rita, Milanović, Vesna, Boscaino, Floriana, Di Renzo, Tiziana, Di Bella, Sara, Borghi, Monica, Farneti, Silvana, Cesaro, Cristiana, Garofalo, Cristiana, Cardinali, Federica, Aquilanti, Lucia, Musari, Evan, Cocolin, Luca, Osimani, Andrea

“…[Display omitted] •Fermented liver sausages collected from twenty artisan producers were studied.•The bacterial biota displayed the highest frequency (80%) of…”
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Exploitation of sea fennel (Crithmum maritimum L.) for manufacturing of novel high-value fermented preserves by Maoloni, Antonietta, Milanović, Vesna, Osimani, Andrea, Cardinali, Federica, Garofalo, Cristiana, Belleggia, Luca, Foligni, Roberta, Mannozzi, Cinzia, Mozzon, Massimo, Cirlini, Martina, Spaggiari, Marco, Reale, Anna, Boscaino, Floriana, Di Renzo, Tiziana, Haouet, M. Naceur, Staccini, Benedetta, Di Bella, Sara, Aquilanti, Lucia

“…[Display omitted] •New functional fermented preserves were produced using sea fennel.•A large pool of lactic acid bacteria was screened for key technological…”
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Challenges in the use of natural flavorings and labeling compliance in meat preparations in the Umbria region (central Italy) by Di Bella, Sara, Branciari, Raffaella, Scoppetta, Fausto, Leo, Antonella, Haouet, Naceur M., Scoccia, Eleonora, Framboas, Marisa, Mercuri, Maria Lucia, Roila, Rossana, Ranucci, David, Valiani, Andrea

“…There is an increasing trend among food business operators to use natural flavorings in meat preparation to reduce microbial spoilage and extend the shelf…”
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Evaluation of the shelf life and cooking methods of Ascoli-style olives, an Italian specialty food by Petruzzelli, Annalisa, Haouet, M. Naceur, Paolini, Francesca, Foglini, Martina, Vetrano, Vittorio, Di Lullo, Stefania, Altissimi, M. Serena, Tommasino, Mauro, Favretti, Michela, Pezzuto, Alessandra, Piovesana, Alessia, Mioni, Renzo, Osimani, Andrea, Clementi, Francesca, Tonucci, Franco

“…In recent years, consumers have been increasingly interested in the quality and safety of specialty food products that are perceived as healthy and wholesome…”
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Statistical approach to validate the reduction in Venus gallina sample size for enumeration of E. coli according to ISO/TS 16649-3 by Ottaviani, Donatella, Parmegiani, Sonia, Chierichetti, Serena, Rocchegiani, Elena, Leoni, Francesca, Naceur Haouet, M., Latini, Mario

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Statistical approach to validate the reduction in Venusgallina sample size for enumeration of E. coli according to ISO/TS 16649-3 by Ottaviani, Donatella, Parmegiani, Sonia, Chierichetti, Serena, Rocchegiani, Elena, Leoni, Francesca, Naceur Haouet, M., Latini, Mario

“…Venus gallina is a small species of clam which is widespread in the Adriatic Sea. Because of the size of this shellfish, the preparation of samples in…”
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Journey to the morpho-textural traits, microbiota, and volatilome of Ciauscolo PGI salami by Osimani, Andrea, Belleggia, Luca, Botta, Cristian, Ferrocino, Ilario, Milanović, Vesna, Cardinali, Federica, Haouet, M. Naceur, Garofalo, Cristiana, Mozzon, Massimo, Foligni, Roberta, Aquilanti, Lucia

“…Two independent manufacturing batches of naturally fermented Ciauscolo PGI salami were studied from the day of production to the end of ripening (20 days). The…”
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Assessment of reproducibility and uncertainty of food microbiology methods: statistical approach of a multi-site laboratory by Blasi, Giuliana, Petruzzelli, Annalisa, Ottaviani, Donatella, Fisichella, Stefano, Di Raimo, Enrico, Valiani, Andrea, Capuccella, Marinella, Scuota, Stefania, Haouet, M. Naceur

“…The validation of food microbiology methods and assessment of measurement uncertainty are required for laboratories operating EN ISO/IEC 17025 accreditation…”
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