Calorific value and cholesterol content of normal and low-fat meat and meat products

R. Chizzolini, Emanuela Zanardi, V. Dorigoni, +1

Trends in Food Science & Technology

Food ChemistryNutritionFood CompositionLipid NutritionLow-fat Meat +7

Biofilm formation by Staphylococcus aureus on food contact surfaces: Relationship with temperature and cell surface hydrophobicity

Pierluigi Aldo Di Ciccio, Alberto Vergara, Anna Rita Festino, +4

Food Control

BiofilmsSelf-cleaning SurfaceBiofilm FormationMicrobial ContaminationBiointerface +7

Characterization of antimicrobial resistance of foodborne Listeria monocytogenes

Mauro Conter, Domenico Paludi, Emanuela Zanardi, +3

International Journal of Food Microbiology

Foodborne Listeria MonocytogenesFoodborne PathogensFoodborne IllnessFood MicrobiologyMicrobiology +5

Volatile compounds of commercial Milano salami

Anne Meynier, Enrico Novelli, R. Chizzolini, +2

Meat Science

Food ChemistryVolatile CompoundsChemical CompositionAnalytical ChemistryVolatile Element +2

Control of bioflavour and safety in fermented sausages: first results of a European project

Daniël Demeyer, Marc Raemaekers, Aldo Rizzo, +17

Food Research International

Fermented SausagesEngineeringFood FermentationBiochemical EngineeringBiotechnology +11

Biogenic amines in traditional fermented sausages produced in selected European countries

M. Luz Latorre‐Moratalla, T. Veciana‐Nogués, Sara Bover‐Cid, +10

Food Chemistry

Food ChemistryFood FermentationFood AnalysisEuropean CountriesBiotechnology +7

Lipolysis and lipid oxidation in fermented sausages depending on different processing conditions and different antioxidants

Emanuela Zanardi, Sergio Ghidini, A. Battaglia, +1

Meat Science

Food ChemistryFermented SausagesFood FermentationFood AnalysisBiotechnology +7

Mineral composition of Italian salami and effect of NaCl partial replacement on compositional, physico-chemical and sensory parameters

Emanuela Zanardi, Sergio Ghidini, Mauro Conter, +1

Meat Science

Food ChemistryMineral CompositionSoil SalinityItalian SalamiChemical Composition +1

Oxidation in traditional mediterranean meat products

R. Chizzolini, Enrico Novelli, Emanuela Zanardi

Meat Science

Food ChemistryEngineeringEnvironmental EngineeringFood AnalysisAnalytical Chemistry +5

Traditional dry fermented sausages produced in small-scale processing units in Mediterranean countries and Slovakia. 1: Microbial ecosystems of processing environments

Régine Talòn, Isabelle Lebert, A Lebert, +9

Meat Science

Food FermentationMediterranean CountriesTraditional DryFood ProductionAgricultural Economics +8