Virgili R - Search Results

1

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.

2

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.

3

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: virgili r. 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

4

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: virgili r. 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

5

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: virgili r. 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

6

Dynamics and characterization of yeasts during ripening of typical Italian dry-cured ham.

Simoncini N, Rotelli D, Virgili R, Quintavalla S. Simoncini N, et al. Among authors: virgili r. Food Microbiol. 2007 Sep;24(6):577-84. doi: 10.1016/j.fm.2007.01.003. Epub 2007 Jan 14. Food Microbiol. 2007. PMID: 17418308

7

Effect of extended aging of parma dry-cured ham on the content of oligopeptides and free amino acids.

Sforza S, Galaverna G, Schivazappa C, Marchelli R, Dossena A, Virgili R. Sforza S, et al. Among authors: virgili r. J Agric Food Chem. 2006 Dec 13;54(25):9422-9. doi: 10.1021/jf061312+. J Agric Food Chem. 2006. PMID: 17147428

8

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

9

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

10

Magnetic resonance imaging and relaxation analysis to predict noninvasively and nondestructively salt-to-moisture ratios in dry-cured meat.

Fantazzini P, Bortolotti V, Garavaglia C, Gombia M, Riccardi S, Schembri P, Virgili R, Soresi Bordini C. Fantazzini P, et al. Among authors: virgili r. Magn Reson Imaging. 2005 Feb;23(2):359-61. doi: 10.1016/j.mri.2004.11.064. Magn Reson Imaging. 2005. PMID: 15833647

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