TOTARO, MICHELA PIA
TOTARO, MICHELA PIA
DIPARTIMENTO DI SCIENZE DEL SUOLO,DELLA PIANTA E DEGLI ALIMENTI - DISSPA
Application of D-optimal mixture design for the formulation of inulin-based fat replacers
2024-01-01 Miccolis, Mariana; Totaro, MICHELA PIA; DE ANGELIS, Davide; Natrella, Giuseppe; Summo, Carmine
Application of NIR spectroscopy coupled with DD-SIMCA class modelling for the authentication of pork meat
2023-01-01 Totaro, MICHELA PIA; Squeo, Giacomo; DE ANGELIS, Davide; Pasqualone, Antonella; Caponio, Francesco; Summo, Carmine
Applicazione della spettroscopia NIR per l'autenticazione dei prodotti carnei
2024-01-01 Totaro, MICHELA PIA; Squeo, Giacomo; DE ANGELIS, Davide; Pasqualone, Antonella; Caponio, Francesco; Summo, Carmine
Assessment of the evolution in quality attributes of ripened sausages enriched with olive leaf extract (OLE) to replace nitrate and nitrite
2024-01-01 Totaro, MICHELA PIA; Difonzo, Graziana; Ventrella, Gabriele; Caponio, Francesco; Pasqualone, Antonella; Summo, Carmine
Authentication of meat and meat products using near infrared spectroscopy and hyperspectral imaging
2024-01-01 DE ANGELIS, Davide; Squeo, Giacomo; Totaro, MICHELA PIA; Faccia, Michele; Summo, Carmine
Green analytical chemistry approaches for the sustainable assessment of food quality and origin
2022-01-01 Squeo, Giacomo; Grassi, Silvia; Manuel Amigo, Jose; Totaro, MICHELA PIA; DE ANGELIS, Davide; Alamprese, Cristina; Pasqualone, Antonella; Summo, Carmine; Caponio, Francesco
Olive Leaf Extract (OLE) Addition as Tool to Reduce Nitrate and Nitrite in Ripened Sausages
2022-01-01 Difonzo, G.; Totaro, M. P.; Caponio, F.; Pasqualone, A.; Summo, C.
Physicochemical properties and sensory features of ripened, industrially prepared sausages, enriched with olive leaf extract to replace nitrite and nitrate
2024-01-01 Totaro, M. P.; Difonzo, G.; Pasqualone, A.; Summo, C.
REFORMULATION APPROACHES TO REDUCE THE USE OF NITRATES AND NITRITES IN RIPENED SAUSAGES
2023-01-01 Totaro, MICHELA PIA; Difonzo, Graziana; Caponio, Francesco; Pasqualone, Antonella; Summo, Carmine
Technological approaches to improve the quality of meat products
2023-01-01 Totaro, MICHELA PIA
Valutazione dell'evoluzione degli attributi di qualità di salsicce stagionate arricchite con estratto di foglie di olivo (OLE) per la sostituzione di nitrati e nitriti
2024-01-01 Totaro, MICHELA PIA; Difonzo, Graziana; Ventrella, Gabriele; Caponio, Francesco; Pasqualone, Antonella; Summo, Carmine
| Titolo | Data di pubblicazione | Autore(i) | File |
|---|---|---|---|
| Application of D-optimal mixture design for the formulation of inulin-based fat replacers | 1-gen-2024 | Miccolis, Mariana; Totaro, MICHELA PIA; DE ANGELIS, Davide; Natrella, Giuseppe; Summo, Carmine | |
| Application of NIR spectroscopy coupled with DD-SIMCA class modelling for the authentication of pork meat | 1-gen-2023 | Totaro, MICHELA PIA; Squeo, Giacomo; DE ANGELIS, Davide; Pasqualone, Antonella; Caponio, Francesco; Summo, Carmine | |
| Applicazione della spettroscopia NIR per l'autenticazione dei prodotti carnei | 1-gen-2024 | Totaro, MICHELA PIA; Squeo, Giacomo; DE ANGELIS, Davide; Pasqualone, Antonella; Caponio, Francesco; Summo, Carmine | |
| Assessment of the evolution in quality attributes of ripened sausages enriched with olive leaf extract (OLE) to replace nitrate and nitrite | 1-gen-2024 | Totaro, MICHELA PIA; Difonzo, Graziana; Ventrella, Gabriele; Caponio, Francesco; Pasqualone, Antonella; Summo, Carmine | |
| Authentication of meat and meat products using near infrared spectroscopy and hyperspectral imaging | 1-gen-2024 | DE ANGELIS, Davide; Squeo, Giacomo; Totaro, MICHELA PIA; Faccia, Michele; Summo, Carmine | |
| Green analytical chemistry approaches for the sustainable assessment of food quality and origin | 1-gen-2022 | Squeo, Giacomo; Grassi, Silvia; Manuel Amigo, Jose; Totaro, MICHELA PIA; DE ANGELIS, Davide; Alamprese, Cristina; Pasqualone, Antonella; Summo, Carmine; Caponio, Francesco | |
| Olive Leaf Extract (OLE) Addition as Tool to Reduce Nitrate and Nitrite in Ripened Sausages | 1-gen-2022 | Difonzo, G.; Totaro, M. P.; Caponio, F.; Pasqualone, A.; Summo, C. | |
| Physicochemical properties and sensory features of ripened, industrially prepared sausages, enriched with olive leaf extract to replace nitrite and nitrate | 1-gen-2024 | Totaro, M. P.; Difonzo, G.; Pasqualone, A.; Summo, C. | |
| REFORMULATION APPROACHES TO REDUCE THE USE OF NITRATES AND NITRITES IN RIPENED SAUSAGES | 1-gen-2023 | Totaro, MICHELA PIA; Difonzo, Graziana; Caponio, Francesco; Pasqualone, Antonella; Summo, Carmine | |
| Technological approaches to improve the quality of meat products | 1-gen-2023 | Totaro, MICHELA PIA | |
| Valutazione dell'evoluzione degli attributi di qualità di salsicce stagionate arricchite con estratto di foglie di olivo (OLE) per la sostituzione di nitrati e nitriti | 1-gen-2024 | Totaro, MICHELA PIA; Difonzo, Graziana; Ventrella, Gabriele; Caponio, Francesco; Pasqualone, Antonella; Summo, Carmine |