Sfoglia per Autore
Calorific value and cholesterol content of normal and low-fat meat and meat products
1999 R. Chizzolini, E. Zanardi, V. Dorigoni, S. Ghidini
Solid phase extraction and liquid chromatography-tandem mass spectrometry for the evaluation of 4-hydroxy-2-nonenal in pork products
2002 E. Zanardi, C. Jagersma, S. Ghidini, R. Chizzolini
Residues of ß-lactam antibiotics in bovine milk: confirmatory analysis by liquid chromatography tandem mass spectrometry after microbial assay screening
2003 S. Ghidini, E. Zanardi, G. Varisco, R. Chizzolini
Cd, Hg and As concentrations in fish caught in theNorth Adriatic Sea
2003 S. Ghidini, G. Delbono, G. Campanini
Heavy metals exposure from bovine meat consumption in the North of Italy
2004 S. Ghidini, R. Chizzolini, G. Campanini
Lipolysis and lipid oxidation in fermented sausages depending on different processing conditions and different antioxidants
2004 E. Zanardi, S. Ghidini, A. Battaglia, R. Chizzolini
Heavy metal contamination in little owl (Athene noctua) and common buzzard (Buteo buteo) from northern Italy
2005 A. Battaglia, S. Ghidini, G. Campanini, R. Spaggiari
Comparison of contaminant and residue levels in organic and conventional milk and meat products from Northern Italy
2005 S. Ghidini, E. Zanardi, A. Battaglia, G. Varisco, E. Ferretti, G. Campanini, R. Chizzolini
Predictive models of heavy metals and toxic elements distribution during Parmigiano Reggiano cheese production
2005 S. Ghidini, E. Zanardi, M. Conter, C. Malpeli, A. Ianieri, G. Campanini
Microbiological condition of carcasses and equipment and evaluation of a steam decontamination system in a pig slaughterhouse
2006 M. Conter, E. Zanardi, S. Ghidini, E. Guidi, G. Campanini
Residues of aminoglycosides in milk: confirmatory analysis
2007 S. Ghidini, E. Zanardi, M. Conter, G. Varisco, G. Bolzoni, A. Ianieri
Evaluation of 2-alkylcyclobutanones in irradiated cured pork products during vacuum-packed storage
2007 E. Zanardi, A. Battaglia, S. Ghidini, M. Conter, A. Badiani, A. Ianieri
Survey on typology, PRPs and HACCP plan in dry fermented sausage sector of Northern Italy
2007 M. Conter, E. Zanardi, S. Ghidini, L. Pennisi, A. Vergara, G. Campanini, A. Ianieri
Consumers' behaviour toward typical Italian dry sausages
2008 M. Conter, E. Zanardi, S. Ghidini, L. Pennisi, A. Vergara, G. Campanini, A. Ianieri
Lipid oxidation of irradiated pork products
2009 E. Zanardi, A. Battaglia, S. Ghidini, M. Conter, A. Badiani, A. Ianieri
L’utilizzo di caldaie di rame o di acciaio : effetti sulla tecnologia e sulle caratteristiche qualitative del Parmigiano-Reggiano
2009 M. Pecorari, G. Gambini, A. Pecorari, F. Masotti, J.A. Hogenboom, L. Pellegrino, S. Ghidini, M. Malacarne, P. Mariani
Lipid changes in Italian salami induced by irradiation
2009 E. Zanardi, M. Conter, S. Ghidini, A. Ianieri
Characterization of antimicrobial resistance of foodborne Listeria monocytogenes
2009 M. Conter, D. Paludi, E. Zanardi, S. Ghidini, A. Vergara, A. Ianieri
Mineral composition of Italian salami and effect of NaCl partial replacement on compositional, physico-chemical and sensory parameters
2010 E. Zanardi, S. Ghidini, M. Conter, A. Ianieri
Polymorphism of actA gene is not related to in vitro virulence of Listeria monocytogenes
2010 M. Conter, A. Vergara, P.A. DI CICCIO, E. Zanardi, S. Ghidini, A. Ianieri
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