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Year | Number of Results |
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2007 | 2 |
2009 | 1 |
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2016 | 1 |
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Page 1
Penicillium populations in dry-cured ham manufacturing plants.
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.
Effects of Processing Temperature on Color Properties of Dry-Cured Hams Made without Nitrite.
Parolari G, Aguzzoni A, Toscani T.
Parolari G, et al. Among authors: toscani t.
Foods. 2016 Apr 29;5(2):33. doi: 10.3390/foods5020033.
Foods. 2016.
PMID: 28231128
Free PMC article.
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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. Among authors: toscani t.
Toxins (Basel). 2012 Feb;4(2):68-82. doi: 10.3390/toxins4020068. Epub 2012 Feb 1.
Toxins (Basel). 2012.
PMID: 22474567
Free PMC article.
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Effect of added autochthonous yeasts on the volatile compounds of dry-cured hams.
Simoncini N, Pinna A, Toscani T, Virgili R.
Simoncini N, et al. Among authors: toscani t.
Int J Food Microbiol. 2015 Nov 6;212:25-33. doi: 10.1016/j.ijfoodmicro.2015.06.024. Epub 2015 Jul 2.
Int J Food Microbiol. 2015.
PMID: 26210478
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Sensory and texture properties of Italian typical dry-cured hams as related to maturation time and salt content.
Benedini R, Parolari G, Toscani T, Virgili R.
Benedini R, et al. Among authors: toscani t.
Meat Sci. 2012 Feb;90(2):431-7. doi: 10.1016/j.meatsci.2011.09.001. Epub 2011 Sep 10.
Meat Sci. 2012.
PMID: 21955982
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Determination of ochratoxin A in dry-cured meat products by a HPLC-FLD quantitative method.
Toscani T, Moseriti A, Dossena A, Dall'Asta C, Simoncini N, Virgili R.
Toscani T, et al.
J Chromatogr B Analyt Technol Biomed Life Sci. 2007 Aug 15;855(2):242-8. doi: 10.1016/j.jchromb.2007.05.010. Epub 2007 May 18.
J Chromatogr B Analyt Technol Biomed Life Sci. 2007.
PMID: 17560179
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Color formation in nitrite-free dried hams as related to Zn-protoporphyrin IX and Zn-chelatase activity.
Parolari G, Benedini R, Toscani T.
Parolari G, et al. Among authors: toscani t.
J Food Sci. 2009 Aug;74(6):C413-8. doi: 10.1111/j.1750-3841.2009.01193.x.
J Food Sci. 2009.
PMID: 19723176
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