Works about SALAMI

Results: 148
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    Sensory Evaluation Techniques of Food.

    Published in:
    Annals of 'Valahia' University of Târgovişte. Agriculture, 2023, v. 15, n. 2, p. 58, doi. 10.2478/agr-2023-0019
    By:
    • Pop, Mihaela Dana
    Publication type:
    Article
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    ITALIAN-TYPE SALAMI WITH PROPOLIS AS ANTIOXIDANT.

    Published in:
    Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2013, v. 25, n. 4, p. 433
    By:
    • BERNARDI, S.;
    • FAVARO-TRINDADE, C. S.;
    • TRINDADE, M. A.;
    • BALIEIRO, J. C. C.;
    • CAVENAGHI, A. D.;
    • CONTRERAS-CASTILLO, C. J.
    Publication type:
    Article
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    Nationwide outbreak of Salmonella Montevideo infections associated with contaminated imported black and red pepper: warehouse membership cards provide critical clues to identify the source.

    Published in:
    Epidemiology & Infection, 2013, v. 141, n. 6, p. 1244, doi. 10.1017/S0950268812001859
    By:
    • GIERALTOWSKI, L.;
    • JULIAN, E.;
    • PRINGLE, J.;
    • MACDONALD, K.;
    • QUILLIAM, D.;
    • MARSDEN-HAUG, N.;
    • SAATHOFF-HUBER, L.;
    • VON STEIN, D.;
    • KISSLER, B.;
    • PARISH, M.;
    • ELDER, D.;
    • HOWARD-KING, V.;
    • BESSER, J.;
    • SODHA, S.;
    • LOHARIKAR, A.;
    • DALTON, S.;
    • WILLIAMS, I.;
    • BEHRAVESH, C. BARTON
    Publication type:
    Article
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    2024 Reviewers.

    Published in:
    Journal of Electronic Testing, 2025, v. 41, n. 1, p. 3, doi. 10.1007/s10836-025-06164-8
    Publication type:
    Article
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    Isolation and Identification of Dry Salami Volatiles.

    Published in:
    Journal of Food Science (Wiley-Blackwell), 1990, v. 55, n. 5, p. 1239, doi. 10.1111/j.1365-2621.1990.tb03906.x
    By:
    • BERGER, RALF G.;
    • MACKU, CARLOS;
    • GERMAN, J. BRUCE;
    • SHIBAMOTO, TAKAYUKI
    Publication type:
    Article
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    Dietary CLA supplementation of pigs confers higher oxidative stability to Ciauscolo and Fabriano salami produced from their meat with no negative impact on the physico-chemical, microbiological and sensorial characteristics.

    Published in:
    European Journal of Lipid Science & Technology, 2016, v. 118, n. 10, p. 1475, doi. 10.1002/ejlt.201500381
    By:
    • Branciari, Raffaella;
    • Balzano, Michele;
    • Pacetti, Deborah;
    • Trabalza‐Marinucci, Massimo;
    • Della Casa, Giacinto;
    • Miraglia, Dino;
    • Capotorti, Andrea;
    • Frega, Natale G.;
    • Ranucci, David
    Publication type:
    Article
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    Cleaning the Label of Cured Meat; Effect of the Replacement of Nitrates/Nitrites on Nutrients Bioaccessibility, Peptides Formation, and Cellular Toxicity of In Vitro Digested Salami.

    Published in:
    International Journal of Molecular Sciences, 2022, v. 23, n. 20, p. 12555, doi. 10.3390/ijms232012555
    By:
    • Di Nunzio, Mattia;
    • Loffi, Cecilia;
    • Montalbano, Serena;
    • Chiarello, Elena;
    • Dellafiora, Luca;
    • Picone, Gianfranco;
    • Antonelli, Giorgia;
    • Tedeschi, Tullia;
    • Buschini, Annamaria;
    • Capozzi, Francesco;
    • Galaverna, Gianni;
    • Bordoni, Alessandra
    Publication type:
    Article
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