Showing results (11-20 of 62) with videos related to
Sort By:
Pageof 7
Italian Journal of Food Safety|December 17, 2024
Behind the scenes of taste: an exploratory study of non-compliance in Italian artisanal bakery and pastry laboratoriesSarah Currò, Stefania Balzan, Valentina Saccarola, et al.Food Microbiology|September 1, 2018
Edible processed insects from e-commerce: Food safety with a focus on the Bacillus cereus groupLuca Fasolato, Barbara Cardazzo, Lisa Carraro, et al.Journal of Food Science and Technology|November 6, 2019
Application of near-infrared spectroscopy for frozen-thawed characterization of cuttlefish (<i>Sepia officinalis</i>)Michele Sannia, Lorenzo Serva, Stefania Balzan, et al.Foods (Basel, Switzerland)|November 11, 2022
Authenticity and Typicity of Traditional Cheeses: A Review on Geographical Origin Authentication MethodsMarco Cardin, Barbara Cardazzo, Jérôme Mounier, et al.Italian Journal of Food Safety|August 28, 2014
Addition of Phenols Compounds to Meat Dough Intended for Salami Manufacture and its Antioxidant EffectEnrico Novelli, Luca Fasolato, Barbara Cardazzo, et al.Frontiers in Veterinary Science|May 27, 2022
Comprehensive Review on the Interactions of Clay Minerals With Animal Physiology and ProductionAnna Damato, Fabio Vianello, Enrico Novelli, et al.Food Science & Nutrition|May 15, 2020
Effects of honeybush (<i>Cyclopia subternata</i>) extract on physico-chemical, oxidative and sensory traits of typical Italian salamiPaula Smit, Marco Cullere, Antonella Dalle Zotte, et al.Journal of Agricultural and Food Chemistry|January 10, 2012
Use of near-infrared spectroscopy for fast fraud detection in seafood: application to the authentication of wild European sea bass (Dicentrarchus labrax)Matteo Ottavian, Pierantonio Facco, Luca Fasolato, et al.Journal of Agricultural and Food Chemistry|September 15, 2021
Kohonen Artificial Neural Network and Multivariate Analysis in the Identification of Proteome Changes during Early and Long Aging of Bovine <i>Longissimus dorsi</i> Muscle Using SWATH Mass SpectrometryJessica Brandi, Elisa Robotti, Marcello Manfredi, et al.Meat Science|July 2, 2013
A correlative study on data from pork carcass and processed meat (Bauernspeck) for automatic estimation of chemical parameters by means of near-infrared spectroscopyLucio Boschetti, Matteo Ottavian, Pierantonio Facco, et al.Pageof 7