Comprehensive Review on the Interactions of Clay Minerals With Animal Physiology and Production

Por Anna Damato, Fabio Vianello, Enrico Novelli, Stefania Balzan, Matteo Gianesella, Elisa Giaretta, Gianfranco Gabai
Publicado em 2022-05-01

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

Disseminating Science and Education through Social Media: The Experience of a Students’ Editorial Team at the University of Padova

Por Stefania Balzan, Chiara Di Benedetto, Laura Cavicchioli, Roberta Merlanti, Maria Elena Gelain, Rossella Zanetti, Anna Cortelazzo, Lieta Marinelli, Barbara Cardazzo
Publicado em 2022-04-01

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