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Page 1
Impact of axenic and mixed starter cultures on metabolomic and sensory profiles of ripened Italian salami.
Food Chem. 2023 Feb 15;402:134182. doi: 10.1016/j.foodchem.2022.134182. Epub 2022 Sep 10.
Food Chem. 2023.
PMID: 36126574
Changes in the chemical and sensory profile of ripened Italian salami following the addition of different microbial starters.
Rocchetti G, Rebecchi A, Dallolio M, Braceschi G, Domínguez R, Dallolio G, Trevisan M, Lorenzo JM, Lucini L.
Rocchetti G, et al. Among authors: dallolio g.
Meat Sci. 2021 Oct;180:108584. doi: 10.1016/j.meatsci.2021.108584. Epub 2021 May 29.
Meat Sci. 2021.
PMID: 34087663
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Strategies for Nitrite Replacement in Fermented Sausages and Effect of High Pressure Processing against Salmonella spp. and Listeria innocua.
Lopez CM, Dallolio G, Bonilauri P, Rebecchi A.
Lopez CM, et al. Among authors: dallolio g.
Foods. 2021 Oct 28;10(11):2617. doi: 10.3390/foods10112617.
Foods. 2021.
PMID: 34828893
Free PMC article.
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In vitro removal of therapeutic drugs with a novel adsorbent system.
Reiter K, Bordoni V, Dall'Olio G, Ricatti MG, Soli M, Ruperti S, Soffiati G, Galloni E, D'Intini V, Bellomo R, Ronco C.
Reiter K, et al.
Blood Purif. 2002;20(4):380-8. doi: 10.1159/000063108.
Blood Purif. 2002.
PMID: 12169849
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Microbial analyses of traditional Italian salami reveal microorganisms transfer from the natural casing to the meat matrix.
Pisacane V, Callegari ML, Puglisi E, Dallolio G, Rebecchi A.
Pisacane V, et al. Among authors: dallolio g.
Int J Food Microbiol. 2015 Aug 17;207:57-65. doi: 10.1016/j.ijfoodmicro.2015.04.029. Epub 2015 Apr 24.
Int J Food Microbiol. 2015.
PMID: 26001060
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Amphetamines and 3,4-methylendioxymetamphetamine (MDMA): evaluation of KIMS (kinetic interaction of microparticles in solution) assay at two cut-off levels.
Marchioro L, Bassetto F, Dall'Olio G, Tedeschi L, Castagna F, Plebani M.
Marchioro L, et al.
Clin Chem Lab Med. 2004 May;42(5):543-8. doi: 10.1515/CCLM.2004.092.
Clin Chem Lab Med. 2004.
PMID: 15202792
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