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Year | Number of Results |
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Zinc-protoporphyrin formation in nitrite-free Parma Ham and its relationship with intrinsic parameters and red color profile of processed hams.
Meat Sci. 2024 Mar 2;213:109477. doi: 10.1016/j.meatsci.2024.109477. Online ahead of print.
Meat Sci. 2024.
PMID: 38492321
Antioxidant and Sensory Properties of Raw and Cooked Pork Meat Burgers Formulated with Extract from Non-Compliant Green Coffee Beans.
Bergamaschi M, Simoncini N, Spezzano VM, Ferri M, Tassoni A.
Bergamaschi M, et al. Among authors: simoncini n.
Foods. 2023 Mar 16;12(6):1264. doi: 10.3390/foods12061264.
Foods. 2023.
PMID: 36981190
Free PMC article.
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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: simoncini n.
Meat Sci. 2022 Aug;190:108831. doi: 10.1016/j.meatsci.2022.108831. Epub 2022 Apr 27.
Meat Sci. 2022.
PMID: 35512596
Free article.
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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: simoncini n.
Animals (Basel). 2021 Jan 1;11(1):68. doi: 10.3390/ani11010068.
Animals (Basel). 2021.
PMID: 33401485
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.
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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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: simoncini n.
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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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. Among authors: simoncini n.
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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