Technological approach to reduce NaCl content of traditional smoked dry-cured hams: effect on quality properties and stability

Por Martuscelli, Maria, Lupieri, Laura, Chaves-Lopez, Clemencia, Mastrocola, Dino, Pittia, Paola
Publicado no J Food Sci Technol (2015)

Enhanced yield of oleuropein from olive leaves using ultrasound‐assisted extraction

Por Cifá, Domenico, Skrt, Mihaela, Pittia, Paola, Di Mattia, Carla, Poklar Ulrih, Nataša
Publicado no Food Sci Nutr (2018)

Salting by Vacuum Brine Impregnation in Nitrite-Free Lonza: Effect on Enterobacteriaceae

Por Serio, Annalisa, Chaves-López, Clemencia, Rossi, Chiara, Pittia, Paola, Rosa, Marco Dalla, Paparella, Antonello
Publicado no Ital J Food Saf (2017)

Peptide Modified ZnO Nanoparticles as Gas Sensors Array for Volatile Organic Compounds (VOCs)

Por Mascini, Marcello, Gaggiotti, Sara, Della Pelle, Flavio, Di Natale, Corrado, Qakala, Sinazo, Iwuoha, Emmanuel, Pittia, Paola, Compagnone, Dario
Publicado no Front Chem (2018)