Using a concentrate of phenols obtained from olive vegetation water to preserve chilled food: two case studies

Por Luca Fasolato, Barbara Cardazzo, Stefania Balzan, Lisa Carraro, Nadia Andrea Andreani, Agnese Taticchi, Enrico Novelli
Publicado em 2016-05-01

Analysis of process factors of dry fermented salami to control Listeria monocytogenes

Por Enrico Novelli, Lucia Dal Santo, Stefania Balzan, Barbara Cardazzo, Dino Spolaor, Angiolella Lombardi, Lisa Carraro, Luca Fasolato
Publicado em 2017-01-01

Spectrophotometric techniques for the characterization of strains involved in the blue pigmentation of food: Preliminary results

Por Luca Fasolato, Nadia Andrea Andreani, Roberta De Nardi, Giulia Nalotto, Lorenzo Serva, Stefania Balzan, Barbara Cardazzo, Lisa Carraro, Federico Fontana, Enrico Novelli
Publicado em 2018-04-01