Works matching DE "SALAMI"

Results: 150

MIGLIORAMENTO DELLA QUALITÀ DI SALAME IN VASCHETTA: Improvement the quality of salami in tub.

Published in:

Ingredienti Alimentari, 2016, n. 88, p. 4

By:

Vitagliano, M.;
Germani, S.;
Mucciolo, C.

Publication type:

Article

How are drones being flown over the gray zone?

Published in:

Defense & Security Analysis, 2021, v. 37, n. 3, p. 328, doi. 10.1080/14751798.2021.1959734

By:

Hwang, Won-June

Publication type:

Article

Inactivation of Listeria monocytogenes and Salmonella spp. in Milano-Type Salami Made with Alternative Formulations to the Use of Synthetic Nitrates/Nitrites.

Published in:

Microorganisms, 2022, v. 10, n. 3, p. 562, doi. 10.3390/microorganisms10030562

By:

Dalzini, Elena;
Merigo, Daniela;
Caproli, Alessia;
Monastero, Paola;
Cosciani-Cunico, Elena;
Losio, Marina-Nadia;
Daminelli, Paolo

Publication type:

Article

Effect of Starter Culture and Low Concentrations of Sodium Nitrite on Fatty Acids, Color, and Escherichia coli Behavior during Salami Processing.

Published in:

International Journal of Food Science, 2018, p. 1, doi. 10.1155/2018/5934305

By:

Blanco-Lizarazo, Carla María;
Sotelo-Díaz, Indira;
Arjona-Roman, José Luis;
Llorente-Bousquets, Adriana;
Miranda-Ruvalcaba, René

Publication type:

Article

THE OLD CHURCH SLAVONIC VERSION OF EPIPHANIUS OF SALAMIS’ PANARION IN THE EPHRAIM KORMCHAYA (THE 12<sup>TH</sup> CENTURY).

Published in:

Studia Ceranea, 2019, v. 9, p. 39, doi. 10.18778/2084-140X.09.03

By:

Lekova, Tatiana

Publication type:

Article

Effects of honeybush (Cyclopia subternata) extract on physico‐chemical, oxidative and sensory traits of typical Italian salami.

Published in:

Food Science & Nutrition, 2020, v. 8, n. 5, p. 2299, doi. 10.1002/fsn3.1509

By:

Smit, Paula;
Cullere, Marco;
Dalle Zotte, Antonella;
Balzan, Stefania;
Hoffman, Louwrens Christiaan;
Novelli, Enrico

Publication type:

Article

Visual evaluation of sliced Italian salami by image analysis.

Published in:

Food Science & Nutrition, 2018, v. 6, n. 1, p. 153, doi. 10.1002/fsn3.540

By:

Romano, Annalisa;
Masi, Paolo;
Cavella, Silvana

Publication type:

Article

The islands of the Saronic Gulf: connections & cultural histories.

Published in:

Archaeological Reports, 2020, v. 66, p. 161, doi. 10.1017/S0570608420000083

By:

Loy, Michael

Publication type:

Article

Ali Samadi Ahadi’s Cinematic Comedy Salami Aleikum: Humor, Gender, and Muslims in Germany.

Published in:

Colloquia Germanica, 2022, v. 54, n. 3/4, p. 507

By:

Kallin, Britta

Publication type:

Article

The Emerging Tradition of Soppressata Weekend: Sustaining an Italian-American Masculine Identity through Food Rituals.

Published in:

2012

By:

NACCARATO, PETER

Publication type:

Essay

The Dialogue of Timothy and Aquila and Epiphanius of Salamis.

Published in:

Zeitschrift für Antikes Christentum / Journal of Ancient Christianity, 2024, v. 28, n. 2, p. 267, doi. 10.1515/zac-2024-0010

By:

Macé, Caroline

Publication type:

Article

The Coptic Translation of Epiphanius of Salamis'sAncoratus and the Origenist Controversy in Upper Egypt.

Published in:

Zeitschrift für Antikes Christentum / Journal of Ancient Christianity, 2022, v. 26, n. 2, p. 230, doi. 10.1515/zac-2022-0020

By:

Bull, Christian H.

Publication type:

Article

Podmínky pro publikaci v časopisu ČSPZL.

Published in:: Czech Dental Journal / Ceská Stomatologie a Praktické Zubni Lékarstvi, 2023, v. 123, n. 4, p. 115
Publication type:: Article

Anecdote from Editors Desk: Anecdote 2- Salami Slicing of Case Report.

Published in:

Journal of Clinical & Diagnostic Research, 2020, v. 14, n. 2, p. 3, doi. 10.7860/JCDR/2020/13035.13522

By:

JAIN, HEMANT;
DAS, SUNANDA;
GARG, AARTI

Publication type:

Article

Effects of Natural Antioxidants on the Lipid Oxidation, Physicochemical and Sensory Characteristics, and Shelf Life of Sliced Salami.

Published in:

Food & Bioprocess Technology, 2022, v. 15, n. 10, p. 2282, doi. 10.1007/s11947-022-02877-2

By:

Demarco, Fabrício;
Rômio, Ana Paula;
da Trindade Alfaro, Alexandre;
Tonial, Ivane Benedetti

Publication type:

Article

Monitoring of assertive Lactobacillus sakei and Lactobacillus curvatus strains using an industrial ring trial experiment.

Published in:

Journal of Applied Microbiology, 2019, v. 126, n. 2, p. 545, doi. 10.1111/jam.14144

By:

Janßen, D.;
Ehrmann, M.A.;
Vogel, R.F.

Publication type:

Article

Purification and characterization of the bacteriocin produced by Lactobacillus sakei MBSa1 isolated from Brazilian salami.

Published in:

Journal of Applied Microbiology, 2014, v. 116, n. 5, p. 1195, doi. 10.1111/jam.12438

By:

Barbosa, M.S.;
Todorov, S.D.;
Belguesmia, Y.;
Choiset, Y.;
Rabesona, H.;
Ivanova, I.V.;
Chobert, J. ‐ M.;
Haertlé, T.;
Franco, B.D.G.M.

Publication type:

Article

Microbiological and Sensory Characteristics of Mould-Ripened Salami under Different Packaging Conditions.

Published in:

Food Technology & Biotechnology, 2019, v. 57, n. 1, p. 87, doi. 10.17113/ftb.57.01.19.5803

By:

Canel, Romina Soledad;
Guerrissi, Sofìa;
Sanchez, Mariana;
Mónaco, Gabriela;
Laich, Federico;
Wagner, Jorge Ricardo;
Renaud, Viviana;
Ludemann, Vanesa

Publication type:

Article

Control of Penicillium sp. on the Surface of Italian Salami Using Essential Oils.

Published in:

Food Technology & Biotechnology, 2015, v. 53, n. 3, p. 342, doi. 10.17113/ftb.53.03.15.3877

By:

Cenci, Aline Maria;
Ugalde, Mariane Lobo;
Steffens, Juliana;
Valduga, Eunice;
Cansian, Rogério Luis;
Toniazzo, Geciane

Publication type:

Article

An Analysis of Changes in the Physicochemical and Mechanical Properties during the Storage of Smoked and Mould Salamis Made in Poland.

Published in:

Molecules, 2023, v. 28, n. 13, p. 5122, doi. 10.3390/molecules28135122

By:

Stangierski, Jerzy;
Rezler, Ryszard;
Kawecki, Krzysztof

Publication type:

Article

SENSORIAL CHARACTERIZATION OF MUTTON PRODUCTS IN MEMBRANE MADE IN THE MEAT PROCESSING.

Published in:

Scientific Papers. Series D. Animal Science, 2023, v. 66, n. 2, p. 453

By:

CIOBANU, Marius Mihai;
MANOLIU, Diana Remina;
CIOBOTARU, Mihai Cătălin;
FLOCEA, Elena Iuliana;
ANCHIDIN, Bianca Georgiana;
POSTOLACHE, Alina Narcisa;
BOIȘTEANU, Paul Corneliu

Publication type:

Article

IMPACT OF USING DEHYDRATED FRUITS POWDER AS NATURAL ANTIOXIDANT ON SENSORY PROPRIETIES OF NITRITE-FREE SALAMI FORMULAS.

Published in:

Scientific Papers. Series D. Animal Science, 2022, v. 65, n. 2, p. 343

By:

MORARU MANEA, Adriana-Ioana;
RABA, Diana-Nicoleta;
PETCU, Carmen Daniela;
COCAN, Ileana;
ILAS CADARIU, Andreea;
MOIGRADEAN, Diana;
POIANA, Mariana-Atena

Publication type:

Article

EFFECT OF YEAST AND LACTIC ACID BACTERIA IN CULLED LAYING HENS SALAMI AGAINST ESCHERICHIA COLI, STAPHYLOCOCCUS AUREUS AND SALMONELLA SP.

Published in:

Scientific Papers. Series D. Animal Science, 2019, v. 62, n. 2, p. 275

By:

SEMBOR, Sofi Margritje;
ROOSTITA, Balia;
LENGKEY, Hendronoto;
SURYANINGSIH, Lilis

Publication type:

Article

ASTRONOMICAL CALCULATION OF THE DATING THE HISTORICAL BATTLES OF MARATHON, THERMOPYLAE AND SALAMIS BASED ON HERODOTUS' DESCRIPTION.

Published in:

Scientific Culture, 2021, v. 7, n. 2, p. 81, doi. 10.5281/zenodo.4465552

By:

Gongaki, Konstantina;
Preka-Papadema, Panagiota;
Kalachanis, Konstantinos;
Antonopoulos, Panagiotis

Publication type:

Article

PSEUDO-CONCEPTELE GEOPOLITICE ŞI DILEMELE PENINSULEI COREENE.

Published in:

Infosfera: Journal of Security Studies & Defense Intelligence, 2018, v. 10, n. 1, p. 58

By:

Ancuţ, Isabela

Publication type:

Article

MICROBIAL, PHYSICOCHEMICAL AND SENSORY CHARACTERISTICS OF SALAMI PRODUCED FROM WILD BOAR (SUS SCROFA.

Published in:

Slovak Journal of Food Sciences, 2021, v. 15, p. 475, doi. 10.5219/1551

By:

Roila, Rossana;
Branciari, Raffaella;
Primavilla, Sara;
Miraglia, Dino;
Vercillo, Francesca;
Ranucci, David

Publication type:

Article

Impact of microencapsulated starter culture on the quality characteristics of Italian-type salami during storage.

Published in:

Journal of Food Measurement & Characterization, 2025, v. 19, n. 3, p. 1913, doi. 10.1007/s11694-024-03083-8

By:

Cence, Karine;
Vendruscolo, Marilia Jordana Dequi;
da Silva, Leonardo Meirelles;
Colet, Rosicler;
Junges, Alexander;
Steffens, Clarice;
Zeni, Jamile;
Valduga, Eunice

Publication type:

Article

Effect of Storage Temperature on the Quality of Dry Fermented Sausage Poličan.

Published in:

Czech Journal of Food Sciences, 2012, v. 30, n. 4, p. 293, doi. 10.17221/284/2011-cjfs

By:

Kameník, Josef;
Saláková, Alena;
Bořilová, Gabriela;
Pavlík, Zdeněk;
Standarová, Eva;
Steinhauser, Ladislav

Publication type:

Article

PEPPERONI PITCHES (AND OTHER PROBLEMS).

Published in:

2023

By:

Hibell, Ruqaiyah

Publication type:

Book Review

Partial replacement of sodium chloride in Italian salami and the influence on the sensory properties and texture.

Published in:

Acta Scientiarum: Technology, 2015, v. 37, n. 2, p. 293, doi. 10.4025/actascitechnol.v37i2.24912

By:

Fieira, Claudia;
Marchi, João Francisco;
da Trindade Alfaro, Alexandre

Publication type:

Article

Salam ve Sosislerin Bazı Kimyasal Özelliklerinin İncelenmesi.

Published in:

Kafkas Universitesi Veteriner Fakultesi Dergisi, 2013, v. 19, n. 1, p. 69, doi. 10.9775/kvfd-2013-7200

By:

SEZER, Çiğdem;
ÖĞÜN, Metin;
GÜVEN, Aysel

Publication type:

Article

A Case Study of Salami Slicing: Pooled Analyses of Duloxetine for Depression.

Published in:: Psychotherapy & Psychosomatics, 2010, v. 79, n. 2, p. 97, doi. 10.1159/000270917
Publication type:: Article

Comparative Analysis of Ventilation Systems for Aging Salami.

Published in:

Sci (2413-4155), 2024, v. 6, n. 3, p. 53, doi. 10.3390/sci6030053

By:

Giametta, Ferruccio;
Catalano, Filippo;
La Fianza, Giovanna;
Bianchi, Biagio

Publication type:

Article

Montanizm Tertuliana wobec montanizmu w ujęciu Euzebiusza z Cezarei, Cyryla Jerozolimskiego oraz Epifaniusza z Salaminy – studium rozbieżności.

Published in:

Christian Philosophy / Filozofia Chrześcijańska, 2023, v. 20, p. 135, doi. 10.14746/fc.2023.20.6

By:

DOMAGAŁA, MARCIN

Publication type:

Article

Effect of Fruit Powders as Natural Alternatives to Sodium Nitrite on Lipid Oxidation in Clean-Label Salami.

Published in:

Foods, 2025, v. 14, n. 13, p. 2262, doi. 10.3390/foods14132262

By:

Moraru Manea, Adriana-Ioana;
Cocan, Ileana;
Dumbrava, Delia-Gabriela;
Poiana, Mariana-Atena

Publication type:

Article

Variability in Physicochemical Parameters and Its Impact on Microbiological Quality and Occurrence of Foodborne Pathogens in Artisanal Italian Organic Salami.

Published in:

Foods, 2023, v. 12, n. 22, p. 4086, doi. 10.3390/foods12224086

By:

Pasquali, Frédérique;
Valero, Antonio;
Possas, Arícia;
Lucchi, Alex;
Crippa, Cecilia;
Gambi, Lucia;
Manfreda, Gerardo;
De Cesare, Alessandra

Publication type:

Article

Prevalence of Listeria monocytogenes in RTE Meat Products of Quevedo (Ecuador).

Published in:

Foods, 2023, v. 12, n. 15, p. 2956, doi. 10.3390/foods12152956

By:

Meza-Bone, Gary Alex;
Meza Bone, Jessica Sayonara;
Cedeño, Ángel;
Martín, Irene;
Martín, Alberto;
Maddela, Naga Raju;
Córdoba, Juan J.

Publication type:

Article

Replacing Animal Fat with Gels of Psyllium Fiber and Combined Linseed Oil–Psyllium Fiber in Salamis: Impacts on Technological, Nutritional, Oxidative, and Sensory Properties.

Published in:

Foods, 2023, v. 12, n. 13, p. 2439, doi. 10.3390/foods12132439

By:

Jovanovichs, Marcos Roberto Casarin;
Pinton, Mariana Basso;
Correa, Leticia Pereira;
Pedro, Douglas;
Mallmann, Carlos Augusto;
Wagner, Roger;
Cichoski, Alexandre José;
Lorenzo, José Manuel;
Teixeira, Alfredo Jorge Costa;
Campagnol, Paulo Cezar Bastianello;
dos Santos, Bibiana Alves

Publication type:

Article

Fate of Listeria monocytogenes , Salmonella spp., and Shiga Toxin-Producing Escherichia coli on Slices of an All-Beef Soppressata during Storage.

Published in:

Foods, 2023, v. 12, n. 10, p. 1954, doi. 10.3390/foods12101954

By:

Luchansky, John B.;
Shane, Laura E.;
Osoria, Manuela;
Vinyard, Bryan T.;
Shoyer, Bradley A.;
Campano, Stephen G.;
Porto-Fett, Anna C. S.

Publication type:

Article

Sensory Profile and Consumer Liking of Sustainable Salamis Differing in Wild Boar Meat and Seasoning Ingredients Addition.

Published in:

Foods, 2023, v. 12, n. 5, p. 1089, doi. 10.3390/foods12051089

By:

Freschi, Pierangelo;
Braghieri, Ada;
Pacelli, Corrado;
Langella, Emilia;
Riviezzi, Amelia Maria;
Paolino, Rosanna;
Cosentino, Carlo

Publication type:

Article

Freeze-Dried Powder of Fermented Chili Paste—New Approach to Cured Salami Production.

Published in:

Foods, 2022, v. 11, n. 22, p. 3716, doi. 10.3390/foods11223716

By:

Păucean, Adriana;
Kádár, Csaba Balázs;
Simon, Elemér;
Vodnar, Dan Cristian;
Ranga, Floricuța;
Rusu, Iulian Eugen;
Vișan, Vasile-Gheorghe;
Socaci, Sonia-Ancuța;
Man, Simona;
Chiș, Maria Simona;
Pop, Anamaria;
Tanislav, Anda E.;
Mureșan, Vlad

Publication type:

Article

Instrumental and Sensory Analyses of Salami from Autochthonous and Conventional Pig Breeds.

Published in:

Foods, 2022, v. 11, n. 14, p. 2060, doi. 10.3390/foods11142060

By:

Valli, Enrico;
Tesini, Federica;
Tura, Matilde;
Soglia, Francesca;
Petracci, Massimiliano;
Bendini, Alessandra;
Gallina Toschi, Tullia

Publication type:

Article

Competition between Starter Cultures and Wild Microbial Population in Sausage Fermentation: A Case Study Regarding a Typical Italian Salami (Ventricina).

Published in:

Foods, 2021, v. 10, n. 9, p. 2138, doi. 10.3390/foods10092138

By:

Montanari, Chiara;
Barbieri, Federica;
Gardini, Fausto;
Tabanelli, Giulia

Publication type:

Article

Objective Measurements Associated with the Preferred Eating Qualities of Fermented Salamis.

Published in:

Foods, 2021, v. 10, n. 9, p. 2003, doi. 10.3390/foods10092003

By:

Kim, Jihan;
Knowles, Scott;
Ahmad, Raise;
Day, Li

Publication type:

Article

Potassium Lactate as a Strategy for Sodium Content Reduction without Compromising Salt-Associated Antimicrobial Activity in Salami.

Published in:

Foods, 2021, v. 10, n. 1, p. 114, doi. 10.3390/foods10010114

By:

Muchaamba, Francis;
Stoffers, Helena;
Blase, Ralf;
Ah, Ueli von;
Tasara, Taurai

Publication type:

Article

Safety, Quality and Analytical Authentication of ḥalāl Meat Products, with Particular Emphasis on Salami: A Review.

Published in:

Foods, 2020, v. 9, n. 8, p. 1111, doi. 10.3390/foods9081111

By:

Martuscelli, Maria;
Serio, Annalisa;
Capezio, Oriana;
Mastrocola, Dino

Publication type:

Article

Fat Inclusion Level, NaCl Content and LAB Starter Cultures in the Manufacturing of Italian-Type Ostrich Salami: Weight Loss and Nutritional Traits †.

Published in:

Foods, 2020, v. 9, n. 4, p. 476, doi. 10.3390/foods9040476

By:

Cullere, Marco;
Novelli, Enrico;
Dalle Zotte, Antonella

Publication type:

Article

Evaluation of the Oxidative Status of Salami Packaged with an Active Whey Protein Film.

Published in:

Foods, 2019, v. 8, n. 9, p. 387, doi. 10.3390/foods8090387

By:

Andrade, Mariana A.;
Ribeiro-Santos, Regiane;
Guerra, Manuela;
Sanches-Silva, Ana

Publication type:

Article

THE CYPRIOT KINGDOMS BETWEEN ATHENS AND PERSIA: CYPRUS IN THE CONFLICTS OF THE 5TH CENTURY BC (497–411 BC).

Published in:

Electrum, 2020, v. 27, p. 67, doi. 10.4467/20800909EL.20.004.12794

By:

Körner, Christian

Publication type:

Article

Kirchberg Salami Lost in Bosphorus: The Multiplication of Judicial Independence Standards and the Future of the Rule of Law in Europe.

Published in:

Journal of Common Market Studies, 2022, v. 60, p. 150, doi. 10.1111/jcms.13418

By:

Kochenov, Dimitry V.;
Bárd, Petra

Publication type:

Article