Roberta Virgili - Search Results

Year	Number of Results
2003	1
2005	1
2006	1
2007	2
2011	1
2012	2
2015	1
2016	1
2017	2
2020	1
2021	3
2022	1
2024	1

1

A simple and portable method for on-line texture measurement of Italian "Speck Alto Adige".

Bianchi F, Gamper G, Lozano L, Simoncini N, Virgili R, Spada L, Venir E. Bianchi F, et al. Among authors: virgili r. Meat Sci. 2022 Aug;190:108831. doi: 10.1016/j.meatsci.2022.108831. Epub 2022 Apr 27. Meat Sci. 2022. PMID: 35512596 Free article.

2

Impact of salt levels on the sensory profile and consumer acceptance of Italian dry-cured ham.

Schivazappa C, Virgili R. Schivazappa C, et al. Among authors: virgili r. J Sci Food Agric. 2020 Jun;100(8):3370-3377. doi: 10.1002/jsfa.10370. Epub 2020 Mar 24. J Sci Food Agric. 2020. PMID: 32141082

3

Replacement of Nitrite in Meat Products by Natural Bioactive Compounds Results in Reduced Exposure to N-Nitroso Compounds: The PHYTOME Project.

van Breda SG, Mathijs K, Pieters HJ, Sági-Kiss V, Kuhnle GG, Georgiadis P, Saccani G, Parolari G, Virgili R, Sinha R, Hemke G, Hung Y, Verbeke W, Masclee AA, Vleugels-Simon CB, van Bodegraven AA, de Kok TM; PHYTOME consortium. van Breda SG, et al. Among authors: virgili r. Mol Nutr Food Res. 2021 Oct;65(20):e2001214. doi: 10.1002/mnfr.202001214. Epub 2021 Aug 27. Mol Nutr Food Res. 2021. PMID: 34382747 Free PMC article.

4

Penicillium populations in dry-cured ham manufacturing plants.

Battilani P, Pietri VA, Giorni P, Formenti S, Bertuzzi T, Toscani T, Virgili R, Kozakiewicz Z. Battilani P, et al. Among authors: virgili r. J Food Prot. 2007 Apr;70(4):975-80. doi: 10.4315/0362-028x-70.4.975. J Food Prot. 2007. PMID: 17477269 Free article.

5

Zinc-protoporphyrin formation in nitrite-free Parma Ham and its relationship with intrinsic parameters and red color profile of processed hams.

Schivazappa C, Simoncini N, Pinna A, Faccioli A, Zambonelli P, Virgili R. Schivazappa C, et al. Among authors: virgili r. Meat Sci. 2024 Mar 2;213:109477. doi: 10.1016/j.meatsci.2024.109477. Online ahead of print. Meat Sci. 2024. PMID: 38492321

6

Investigating the Features of PDO Green Hams during Salting: Insights for New Markers and Genomic Regions in Commercial Hybrid Pigs.

Zappaterra M, Zambonelli P, Schivazappa C, Simoncini N, Virgili R, Stefanon B, Davoli R. Zappaterra M, et al. Among authors: virgili r. Animals (Basel). 2021 Jan 1;11(1):68. doi: 10.3390/ani11010068. Animals (Basel). 2021. PMID: 33401485 Free PMC article.

7

Proteomics of Parma Dry-Cured Ham: Analysis of Salting Exudates.

Paredi G, Benoni R, Pighini G, Ronda L, Dowle A, Ashford D, Thomas J, Saccani G, Virgili R, Mozzarelli A. Paredi G, et al. Among authors: virgili r. J Agric Food Chem. 2017 Aug 2;65(30):6307-6316. doi: 10.1021/acs.jafc.7b01293. Epub 2017 Jul 18. J Agric Food Chem. 2017. PMID: 28662581

8

Effects of processed meat and drinking water nitrate on oral and fecal microbial populations in a controlled feeding study.

Sinha R, Zhao N, Goedert JJ, Byrd DA, Wan Y, Hua X, Hullings AG, Knight R, Breda SV, Mathijs K, de Kok TM, Ward MH; PHYTOME consortium members. Sinha R, et al. Environ Res. 2021 Jun;197:111084. doi: 10.1016/j.envres.2021.111084. Epub 2021 Mar 27. Environ Res. 2021. PMID: 33785324 Free PMC article.

9

Biocontrol of Penicillium nordicum growth and ochratoxin A production by native yeasts of dry cured ham.

Virgili R, Simoncini N, Toscani T, Camardo Leggieri M, Formenti S, Battilani P. Virgili R, et al. Toxins (Basel). 2012 Feb;4(2):68-82. doi: 10.3390/toxins4020068. Epub 2012 Feb 1. Toxins (Basel). 2012. PMID: 22474567 Free PMC article.

10

Association study between single nucleotide polymorphisms in porcine genes and pork quality traits for fresh consumption and processing into Italian dry-cured ham.

Davoli R, Schivazappa C, Zambonelli P, Braglia S, Rossi A, Virgili R. Davoli R, et al. Among authors: virgili r. Meat Sci. 2017 Apr;126:73-81. doi: 10.1016/j.meatsci.2016.11.018. Epub 2016 Nov 27. Meat Sci. 2017. PMID: 28064046

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