Search Results - "Ziino, Graziella"

Quantitative Detection of Viable but Nonculturable Vibrio parahaemolyticus in Frozen Bivalve Molluscs by Di Salvo, Eleonora, Panebianco, Felice, Panebianco, Antonio, Ziino, Graziella

“…is a foodborne pathogen diffusely distributed in the marine environment and often isolated from raw seafood belonging to different species, mostly shellfish…”
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Essential Oil Emulsion from Caper ( Capparis spinosa L.) Leaves: Exploration of Its Antibacterial and Antioxidant Properties for Possible Application as a Natural Food Preservative by Merlino, Maria, Condurso, Concetta, Cincotta, Fabrizio, Nalbone, Luca, Ziino, Graziella, Verzera, Antonella

“…This study explored, for the first time, the chemical composition and in vitro antioxidant and antibacterial activities of a caper leaf essential oil (EO)…”
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Microsporidian heavy infection in a batch of salted and dried cod by Ziino, Graziella, Callipo, Emanuele, Nalbone, Luca, Giarratana, Filippo, Giuffrida, Alessandro, Panebianco, Antonio

“…The aim of this work is the description and characterization of a severe microsporidian infection in a batch of salted and dried cod. Particularly, the case…”
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Microplastics in vacuum packages of frozen and glazed icefish ( Neosalanx spp.): A freshwater fish intended for human consumption by Ziino, Graziella, Nalbone, Luca, Giarratana, Filippo, Romano, Beatrice, Cincotta, Fabrizio, Panebianco, Antonio

“…It is widely accepted that human is exposed to microplastics through food consumption, however data occurrence in foodstuffs are still little and basically…”
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Characterization of the temperature fluctuation effect on shelf life of an octopus semi-preserved product by Giarratana, Filippo, Nalbone, Luca, Ziino, Graziella, Giuffrida, Alessandro, Panebianco, Felice

“…The aim of this work is to study the effect of temperature fluctuations on spoilage microbial flora behaviour of a semi-preserved seafood product in modified…”
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Chemical Composition and Comprehensive Antimicrobial Activity of an Ethanolic Extract of Propolis from Tunisia by Nefzi, Nermine, Pagliari, Stefania, Campone, Luca, Megdiche-Ksouri, Wided, Giarratana, Filippo, Cicero, Nicola, Ziino, Graziella, Nalbone, Luca

“…In the present study, the chemical composition and the in vitro antimicrobial and antibiofilm activity of an ethanolic extract of propolis (EEP) from Tunisia…”
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Microbial Risk Assessment of Industrial Ice Cream Marketed in Italy by Nalbone, Luca, Vallone, Lisa, Giarratana, Filippo, Virgone, Gianluca, Lamberta, Filippa, Marotta, Stefania Maria, Donato, Giorgio, Giuffrida, Alessandro, Ziino, Graziella

“…Ice cream is a frozen dairy dessert consumed worldwide. The frozen state may give a positive impression regarding microbiological safety; however, transmission…”
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Development of a predictive model for the shelf-life of Atlantic mackerel ( Scomber scombrus ) by Giarratana, Filippo, Panebianco, Felice, Nalbone, Luca, Ziino, Graziella, Valenti, Davide, Giuffrida, Alessandro

“…Despite its commercial value, the shelflife of the Atlantic mackerel ( ) during refrigerated storage was poorly investigated. In this regard, the Quality Index…”
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Effects of osmotic stress on Listeria monocytogenes ATCC 7644: persistent cells and heat resistance by Nalbone, Luca, Sorrentino, Giorgia, Giarratana, Filippo, Schiopu-Mariean, Aurelian, Ziino, Graziella, Giuffrida, Alessandro

“…Persistent bacteria are a microbial subpopulation that, exposed to bactericidal treatment, is killed at a slower rate than the rest of the population they are…”
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Temperature fluctuations along food supply chain: A dynamic and stochastic predictive approach to establish the best temperature value in challenge tests for Listeria monocytogenes by Giarratana, Filippo, Nalbone, Luca, Ziino, Graziella, Donato, Giorgio, Marotta, Stefania Maria, Lamberta, Filippa, Giuffrida, Alessandro

“…This study aims to evaluate the behaviour of under fluctuating temperature comparing the efficacy of deterministic and stochastic methods for its prediction…”
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Study on microbial communities in domestic kitchen sponges: Evidence of Cronobacter sakazakii and Extended Spectrum Beta Lactamase (ESBL) producing bacteria by Marotta, Stefania Maria, Giarratana, Filippo, Calvagna, Anastasia, Ziino, Graziella, Giuffrida, Alessandro, Panebianco, Antonio

“…Domestic environment, in particular, kitchen setting is a well-established source of microbial contamination. Kitchen sponges represent an important vehicle of…”
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Activity of R(+) Limonene Against Anisakis Larvae by Giarratana, Filippo, Muscolino, Daniele, Panebianco, Felice, Patania, Andrea, Benianti, Chiara, Ziino, Graziella, Giuffrida, Alessandro

“…The aim of this work is to evaluate the activity of R(+) limonene of against larvae. Its effectiveness was tested . The results obtained showed a significant…”
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Evaluation of the Antibacterial Activity of Bergamot Essential Oils on Different Listeria Monocytogenes Strains by Marotta, Stefania M, Giarratana, Filippo, Parco, Alessio, Neri, Domenico, Ziino, Graziella, Giuffrida, Alessandro, Panebianco, Antonio

“…Essential oils are aromatic and volatile substances extracted from plants and characterized by antimicrobial activity. The aim of the present study was to…”
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Effects of allyl isothiocyanate on the shelf-life of gilthead sea bream (Sparus aurata) fillets by Muscolino, Daniele, Giarratana, Filippo, Beninati, Chiara, Ziino, Graziella, Giuffrida, Alessandro, Panebianco, Antonio

“…The effect of allyl isothiocyanate (AITC), a natural compound found in plants belonging to the family Cruciferae, on the shelf-life of fish fillets was…”
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Hygienic-Sanitary Evaluation of Sushi and Sashimi Sold in Messina and Catania, Italy by Muscolino, Daniele, Giarratana, Filippo, Beninati, Chiara, Tornambene, Agata, Panebianco, Antonio, Ziino, Graziella

“…Sushi and sashimi are traditional Japanese food, mostly consisting of raw seafood alone or in combination with rice. Eating sushi and sashimi has become…”
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Quality assessment of Zeus faber (Peter's fish) ovaries regularly commercialized for human consumption by Giarratana, Filippo, Ziino, Graziella, D'Andrea, Valerio, Panebianco, Antonio, Giuffrida, Alessandro

“…In the last few years, the consumption of fish eggs has increased rapidly, finding widespread use also in mass catering. This increase has involved also those…”
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A New Approach to Predict the Fish Fillet Shelf-Life in Presence of Natural Preservative Agents by Giuffrida, Alessandro, Giarratana, Filippo, Valenti, Davide, Muscolino, Daniele, Parisi, Roberta, Parco, Alessio, Marotta, Stefania, Ziino, Graziella, Panebianco, Antonio

“…Three data sets concerning the behaviour of spoilage flora of fillets treated with natural preservative substances (NPS) were used to construct a new kind of…”
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Preliminary investigation on the use of allyl isothiocyanate to increase the shelf-life of gilthead sea bream (Sparus aurata) fillets by Giarratana, Filippo, Crinò, Chiara, Muscolino, Daniele, Beninati, Chiara, Ziino, Graziella, Giuffrida, Alessandro, Panebianco, Antonio

“…The aim of this work is to evaluate the activity of allyl isothiocyanate (AITC) against fish spoilage bacteria (specific spoilage organisms; SSOs) as well as…”
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Microbiological quality of kebabs sold in Palermo and Messina by Ziino, Graziella, Gurrera, Giuseppe, Beninati, Chiara

“…Aim of this study was to evaluate the microbiological quality of kebabs retailed in Palermo and Messina. Twenty raw and 22 cooked kebab samples were analysed…”
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Characterisation of Yeasts Isolated from 'Nduja of Spilinga by Giarratana, Filippo, Muscolino, Daniele, Beninati, Chiara, Giuffrida, Alessandro, Ziino, Graziella, Panebianco, Antonio

“…The 'Nduja of Spilinga protected geographical indication (PGI) is a spreadable italian salami, obtained by using fat (50%), lean of pork (25%), chili pepper…”
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