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Page 1
Use of Cold Atmospheric Plasma to Detoxify Hazelnuts from Aflatoxins.
Toxins (Basel). 2016 Apr 26;8(5):125. doi: 10.3390/toxins8050125.
Toxins (Basel). 2016.
PMID: 27128939
Free PMC article.
Effect of Atmospheric Pressure Plasma on Listeria monocytogenes Attached to Abiotic Surfaces.
Alessandria V, Rantsiou K, Cavallero MC, Cocolin LS.
Alessandria V, et al. Among authors: cavallero mc.
J Food Prot. 2019 Feb;82(2):233-237. doi: 10.4315/0362-028X.JFP-18-228.
J Food Prot. 2019.
PMID: 30667294
Free article.
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Chemical modifications of Tonda Gentile Trilobata hazelnut and derived processing products under different infrared and hot-air roasting conditions: a combined analytical study.
Binello A, Giorgis M, Cena C, Cravotto G, Rotolo L, Oliveri P, Malegori C, Cavallero MC, Buso S, Casale M.
Binello A, et al. Among authors: cavallero mc.
J Sci Food Agric. 2018 Sep;98(12):4561-4569. doi: 10.1002/jsfa.8984. Epub 2018 Apr 15.
J Sci Food Agric. 2018.
PMID: 29505171
Free article.
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Responses to "Comments on Botta et al. (2018). Potentially active spoilage bacteria community during the storage of vacuum packaged beefsteaks treated with aqueous ozone and electrolysed water. International Journal of Food Microbiology, 266, 337-345".
Botta C, Ferrocino I, Cavallero MC, Riva S, Giordano M, Cocolin L.
Botta C, et al. Among authors: cavallero mc.
Int J Food Microbiol. 2019 Feb 16;291:207-209. doi: 10.1016/j.ijfoodmicro.2018.10.017. Epub 2018 Oct 25.
Int J Food Microbiol. 2019.
PMID: 30392740
Free article.
No abstract available.
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Potentially active spoilage bacteria community during the storage of vacuum packaged beefsteaks treated with aqueous ozone and electrolyzed water.
Botta C, Ferrocino I, Cavallero MC, Riva S, Giordano M, Cocolin L.
Botta C, et al. Among authors: cavallero mc.
Int J Food Microbiol. 2018 Feb 2;266:337-345. doi: 10.1016/j.ijfoodmicro.2017.10.012. Epub 2017 Oct 7.
Int J Food Microbiol. 2018.
PMID: 29033074
Free article.
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The effect of hazelnut roasted skin from different cultivars on the quality attributes, polyphenol content and texture of fresh egg pasta.
Zeppa G, Belviso S, Bertolino M, Cavallero MC, Dal Bello B, Ghirardello D, Giordano M, Giorgis M, Grosso A, Rolle L, Gerbi V.
Zeppa G, et al. Among authors: cavallero mc.
J Sci Food Agric. 2015 Jun;95(8):1678-88. doi: 10.1002/jsfa.6871. Epub 2014 Sep 10.
J Sci Food Agric. 2015.
PMID: 25123494
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