Search Results - "Smaldone, Giorgio"

Metal Concentration in Muscle and Digestive Gland of Common Octopus ( Octopus vulgaris ) from Two Coastal Site in Southern Tyrrhenian Sea (Italy) by Ariano, Andrea, Marrone, Raffaele, Andreini, Rebecca, Smaldone, Giorgio, Velotto, Salvatore, Montagnaro, Serena, Anastasio, Aniello, Severino, Lorella

“…constitute an important part of most suitable marine resources for human consumption, however, they can represent a source in chemical contaminants intake such…”
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Extending the Shelf-Life of Meat and Dairy Products via PET-Modified Packaging Activated With the Antimicrobial Peptide MTP1 by Gogliettino, Marta, Balestrieri, Marco, Ambrosio, Rosa Luisa, Anastasio, Aniello, Smaldone, Giorgio, Proroga, Yolande T R, Moretta, Rosalba, Rea, Ilaria, De Stefano, Luca, Agrillo, Bruna, Palmieri, Gianna

“…Fresh products are characterized by reduced shelf-life because they are an excellent growth medium for a lot of microorganisms. Therefore, the microbial…”
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Functionalized Polymeric Materials with Bio-Derived Antimicrobial Peptides for "Active" Packaging by Agrillo, Bruna, Balestrieri, Marco, Gogliettino, Marta, Palmieri, Gianna, Moretta, Rosalba, Proroga, Yolande T R, Rea, Ilaria, Cornacchia, Alessandra, Capuano, Federico, Smaldone, Giorgio, De Stefano, Luca

“…Food packaging is not only a simple protective barrier, but a real "active" component, which is expected to preserve food quality, safety and shelf-life…”
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Effect of beetroot ( Beta vulgaris ) extract on Black Angus burgers shelf life by Marrone, Raffaele, Smaldone, Giorgio, Ambrosio, Rosa Luisa, Festa, Rossella, Ceruso, Marina, Chianese, Antonio, Anastasio, Aniello

“…Beef burgers are meat preparations with easy perishability. To ensure a longer shelflife, the Regulation EU 1129/11 allows the use of some additives. However,…”
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Effects of Different Levels of Inclusion of Apulo-Calabrese Pig Meat on Microbiological, Physicochemical and Rheological Parameters of Salami during Ripening by Ambrosio, Rosa Luisa, Smaldone, Giorgio, Di Paolo, Marika, Vollano, Lucia, Ceruso, Marina, Anastasio, Aniello, Marrone, Raffaele

“…This study focused on the characterization of salami produced with meat from different pig breeds. The aim consisted in evaluating the added value of the…”
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DNA barcoding and nutritional analysis as a tool for promoting the market of inland fish species by Venuti, Iolanda, Ceruso, Marina, Palma, Giuseppe, Smaldone, Giorgio, Pepe, Tiziana

“…The increasing world market demand for seafood requires an expansion of product categories available to consumers. Inland fish are usually considered having…”
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Deltamethrin Residues in Milk and Cheese of Lactating Goats ( Capra hircus ) by Marrone, Raffaele, Ramkumar, Abilasha, Smaldone, Giorgio, Rufrano, Domenico, Chirollo, Claudia, Veneziano, Vincenzo, Danaher, Martin, Anastasio, Aniello

“…The distribution of pyrethroid insecticide deltamethrin (DLM) in goat milk and cheese (caciotta) following pour-on administration at the sheep dosage (DLMS-10…”
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Anisakis spp. Larvae in Deboned, in-Oil Fillets Made of Anchovies ( Engraulis encrasicolus ) and Sardines ( Sardina pilchardus ) Sold in EU Retailers by Smaldone, Giorgio, Ambrosio, Rosa Luisa, Marrone, Raffaele, Ceruso, Marina, Anastasio, Aniello

“…and are considered the principal target species for commercial fishing in Europe and are widely consumed as semipreserved products. Although they are…”
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Risk-based scoring and genetic identification for anisakids in frozen fish products from Atlantic FAO areas by Smaldone, Giorgio, Abollo, Elvira, Marrone, Raffaele, Bernardi, Cristian E M, Chirollo, Claudia, Anastasio, Aniello, Del Hierro, Santiago P

“…The presence of Anisakis larvae in fish represents a major public health concern. Effective risk management procedures should be applied to prevent heavily…”
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Microbiological, rheological and physical-chemical characteristics of bovine meat subjected to a prolonged ageing period by Smaldone, Giorgio, Marrone, Raffaele, Vollano, Lucia, Peruzy, Maria Francesca, Barone, Carmela Maria Assunta, Ambrosio, Rosa Luisa, Anastasio, Aniello

“…The aim of this study was to evaluate the effects of a long ageing period on the microbiological, rheological and physicalchemical characteristics of bovine…”
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The Sous Vide Cooking of Mediterranean Mussel ( Mytilus galloprovincialis ): Safety and Quality Assessment by Russo, Giovanni Luca, Langellotti, Antonio Luca, Buonocunto, Gabriele, Puleo, Sharon, Di Monaco, Rossella, Anastasio, Aniello, Vuoso, Valeria, Smaldone, Giorgio, Baselice, Marco, Capuano, Federico, Garofalo, Francesca, Masi, Paolo

“…This study involves an investigation of the effects of various cooking temperatures, freeze-thaw processes, and food preservatives on the quality and…”
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The Influence of Broilers’ Body Weight on the Efficiency of Electrical Stunning and Meat Quality under Field Conditions by Smaldone, Giorgio, Capezzuto, Stefano, Ambrosio, Rosa Luisa, Peruzy, Maria Francesca, Marrone, Raffaele, Peres, Giacomo, Anastasio, Aniello

“…Water-bath stunning represents the most-applied stunning system in poultry slaughtering, but within the European Union, specific indications on electric…”
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Dentex dentex Frauds: Establishment of a New DNA Barcoding Marker by Ceruso, Marina, Mascolo, Celestina, De Luca, Pasquale, Venuti, Iolanda, Biffali, Elio, Ambrosio, Rosa Luisa, Smaldone, Giorgio, Sordino, Paolo, Pepe, Tiziana

“…The common dentex ( (Linnaeus, 1758)) is an iconic fish in the Mediterranean diet. Due to its commercial and organoleptic importance, this sparid is highly…”
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A Rapid Method for the Identification of Fresh and Processed Pagellus erythrinus Species against Frauds by Ceruso, Marina, Mascolo, Celestina, De Luca, Pasquale, Venuti, Iolanda, Smaldone, Giorgio, Biffali, Elio, Anastasio, Aniello, Pepe, Tiziana, Sordino, Paolo

“…The commercialization of porgies or seabreams of the family has greatly increased in the last decade, and some valuable species have become subject to seafood…”
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Preliminary study on the inactivation of anisakid larvae in baccalà prepared according to traditional methods by Smaldone, Giorgio, Marrone, Raffaele, Palma, Giuseppe, Sarnelli, Paolo, Anastasio, Aniello

“…The European Food Safety Authority stated that A. simplex and asked to . Baccalà is a well-liked traditional product. The aim of study was to evaluate the…”
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Detection of Sulfites in Fresh Meat Preparation Commercialised at Retail in Lazio Region by Carrabs, Giuseppe, Smaldone, Giorgio, Carosielli, Leonardo, Girasole, Mariagrazia, Iammarino, Marco, Chiaravalle, Eugenio

“…In Europe sulfur dioxide (SO ) and sulfites in foods and beverages at concentrations of more than 10 mg kg or 10 mg L expressed as SO equivalents are subject…”
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Soybean and Lactose in Meat Products and Preparations Sampled at Retail by Piccolo, Filomena, Vollano, Lucia, Base, Giuseppe, Girasole, Mariagrazia, Smaldone, Giorgio, Cortesi, Maria Luisa

“…Food allergies and intolerances have increased during the last decades and regulatory authorities have taken different measures to prevent and manage…”
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Formulation and Shelf-life of Fish Burgers Served to Preschool Children by Smaldone, Giorgio, Marrone, Raffaele, Zottola, Tiziana, Vollano, Lucia, Grossi, Giulio, Cortesi, Maria Luisa

“…Consumer is very careful about healthiness; in this context nutritionists often highlight the importance of fish for human nutrition because of their protein…”
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Evaluation and Comparison of Four Protein Extraction Protocols for Mono- and Two-Dimensional Electrophoresis in Mytilus Galloprovincialis by Ceruso, Marina, Chirollo, Claudia, Boccia, Federica, Smaldone, Giorgio, Marrone, Raffaele, Pepe, Tiziana

“…In this study, four protein extraction protocols from were evaluated with the aim to identify the most practical, efficient and reproducible method. Four…”
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Carbon Monoxide Residues in Vacuum-Packed Yellowfin Tuna Loins ( Thunnus Albacares ) by Marrone, Raffaele, Mascolo, Celestina, Palma, Giuseppe, Smaldone, Giorgio, Girasole, Mariagrazia, Anastasio, Aniello

“…The use of carbon monoxide (CO) in fresh fish has generated considerable debate. Carbon monoxide is used to treat fresh fish in order to retain its red…”
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