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Phenolic compounds can limit the nitrosation of secondary amines in a cooked ham model

• Authors : Sirvins, Charlène; Goupy, Pascale; Nassy, Gilles ...

Subjects: [CHIM]Chemical SciencesParma (Italie); Italy

• Source: 3rd Food Bioactives and Health Conference (FBHC)https://hal.inrae.fr/hal-041581093rd Food Bioactives and Health Conference (FBHC), Jun 2022, Parma (Italie),

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Effects of Different Levels of Inclusion of Apulo-Calabrese Pig Meat on Microbiological, Physicochemical and Rheological Parameters of Salami during Ripening.

• Authors : Ambrosio, Rosa Luisa; Smaldone, Giorgio; Di Paolo, Marika

Subjects: FATTY acid analysis; MONOUNSATURATED fatty acids; LOCAL foodsITALY

• Source: Animals (2076-2615); Nov2021, Vol. 11 Issue 11, p3060, 1p

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Increased intake of energy-dense diet and negative energy balance in a mouse model of chronic psychosocial defeat.

• Authors : Coccurello R; Institute of Cell Biology and Neurobiology (IBCN), National Research Council (CNR), Via del Fosso di Fiorano, 64, 00143, Roma, Italy. .; Fondazione Santa Lucia (FSL-IRCCS), Via del Fosso di Fiorano, 64, 00143, Roma, Italy. .

Subjects: Diet, High-Fat*; Energy Intake/Energy Intake/Energy Intake/*physiology ; Energy Metabolism/Energy Metabolism/Energy Metabolism/*physiology

• Source: European journal of nutrition [Eur J Nutr] 2018 Jun; Vol. 57 (4), pp. 1485-1498. Date of Electronic Publication: 2017 Mar 17.Publisher: Steinkopff Country of Publication: Germany NLM ID: 100888704 Publication Model: Print-Electronic Cited Medium: Internet ISSN:

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A possible link between hepatic mitochondrial dysfunction and diet-induced insulin resistance.

• Authors : Crescenzo, Raffaella¹; Bianco, Francesca¹; Mazzoli, Arianna¹

• Source: European Journal of Nutrition. Feb2016, Vol. 55 Issue 1, p1-6. 6p.

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ITALIAN-TYPE SALAMI WITH PROPOLIS AS ANTIOXIDANT.

• Authors : BERNARDI, S.¹; FAVARO-TRINDADE, C. S.²; TRINDADE, M. A.²

• Source: Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti. 2013, Vol. 25 Issue 4, p433-440. 8p.

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STRATEGIES FOR THE EXTENSION OF THE SHELF LIFE OF READY TO EAT PRICKLY PEAR FRUITS.

• Authors : SCALONE, D.¹; STUTO, A.¹; LICCIARDELLO, F.¹

• Source: Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti. 2012, Vol. 24 Issue 4, p174-177. 4p.

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VOLATILE ORGANIC COMPOUNDS OF PARMA DRY-CURED HAM AS MARKERS OF AGEING TIME AND AGED HAM AROMA.

• Authors : PINNA, A.¹; SIMONCINI, N.¹; TOSCANI, T.²

• Source: Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti. 2012, Vol. 24 Issue 4, p321-331. 11p.

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HEADSPACE VOLATILES OF DRY-CURED HAM: A COMPARISON OF DIFFERENT MANUFACTURING STYLES BY SPME AND GC/MS ANALYSIS.

• Authors : LAMMERS, MICHAEL¹; DIETZE, KLAAS¹; TERNES, WALDEMAR¹

• Source: Journal of Food Processing & Preservation. Dec2011, Vol. 35 Issue 6, p850-860. 11p.

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A STEAK TOPPING THAT SAVES.

• Source: Men's Health. Mar2008, Vol. 23 Issue 2, p52-52. 1/9p.

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