β-hydroxyacyl-CoA-dehydrogenase activity differentiates unfrozen from frozen-thawed Yellowfin tuna (Thunnus albacares)

Por Cristian Bernardi, Erica Tirloni, Simone Stella, Aniello Anastasio, Patrizia Cattaneo, Fabio Colombo
Publicado em 2019-10-01

Carbon monoxide residues in vacuum-packed yellowfin tuna loins (Thunnus Albacares)

Por Raffaele Marrone, Celestina Mascolo, Giuseppe Palma, Giorgio Smaldone, Mariagrazia Girasole, Aniello Anastasio
Publicado em 2015-09-01

Polycyclic aromatic hydrocarbons residues in Gentile di maiale, a smoked meat product typical of some mountain areas in Latina province (Central Italy)

Por Giuseppe Carrabs, Raffaele Marrone, Raffaelina Mercogliano, Leonardo Carosielli, Lucia Vollano, Aniello Anastasio
Publicado em 2014-05-01

Determination of cholesterol oxides in anchovies (Engraulis encrasicolus) treated with a commercial mixture of citric acid, trisodium acid and hydrogen peroxide

Por Aniello Anastasio, Domenico Bortone, Giuseppe Palma, Raffaele Romano, Giorgio Smaldone, Raffaele Marrone
Publicado em 2013-02-01

Alphacypermethrin residues in milk following a pour-on treatment in buffaloes

Por Giorgio Smaldone, Raffaele Marrone, Claudia Chirollo, Lucia Vollano, Raffaella Mercogliano, Aniello Anastasio
Publicado em 2013-06-01

Extending the Shelf-Life of Meat and Dairy Products via PET-Modified Packaging Activated With the Antimicrobial Peptide MTP1

Por Marta Gogliettino, Marco Balestrieri, Rosa Luisa Ambrosio, Aniello Anastasio, Giorgio Smaldone, Yolande T. R. Proroga, Rosalba Moretta, Ilaria Rea, Luca De Stefano, Bruna Agrillo, Bruna Agrillo, Gianna Palmieri, Gianna Palmieri
Publicado em 2020-01-01