Tania Toscani

Penicillium Populations in Dry-Cured Ham Manufacturing Plants

Paola Battilani, Amedeo Pietri, Paola Giorni et al. · Journal of Food Protection · 2007 · 122 citations · Full text

Biomanufacturing, Plant Production, Plant Pathology +3

Sensory and texture properties of Italian typical dry-cured hams as related to maturation time and salt content

Riccardo Benedini, G. Parolari, Tania Toscani et al. · Meat Science · 2011 · 78 citations

Texture Properties, Maturation Time, Food Analysis +5

Biocontrol of Penicillium nordicum Growth and Ochratoxin A Production by Native Yeasts of Dry Cured Ham

Roberta Virgili, Nicoletta Simoncini, Tania Toscani et al. · Toxins · 2012 · 68 citations · Full text

Engineering, Dry Cured Ham, Biosynthesis +16

Determination of ochratoxin A in dry-cured meat products by a HPLC–FLD quantitative method

Tania Toscani, Alessandra Moseriti, Arnaldo Dossena et al. · Journal of Chromatography B · 2007 · 65 citations

Food Chemistry, Medicine, Food Analysis +12

Color Formation in Nitrite‐Free Dried Hams as Related to Zn‐Protoporphyrin IX and Zn‐Chelatase Activity

G. Parolari, Riccardo Benedini, Tania Toscani · Journal of Food Science · 2009 · 42 citations

Zpp Formation, Green Chemistry, Chemistry +17