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List of works by Emanuela Zanardi

An Overview on Cyclic Fatty Acids as Biomarkers of Quality and Authenticity in the Meat Sector

scientific article published on 27 November 2020

Approaching Authenticity Issues in Fish and Seafood Products by Qualitative Spectroscopy and Chemometrics.

scientific article

Biofilm Formation and Its Relationship with the Molecular Characteristics of Food-Related Methicillin-Resistant Staphylococcus aureus (MRSA).

scientific article published on 11 September 2017

Biofilm formation of Staphylococcus aureus dairy isolates representing different genotypes.

scientific article

Control of bioflavour and safety in fermented sausages: first results of a European project

Determination of Cyclopropane Fatty Acids in Food of Animal Origin by 1H NMR.

scientific article published in April 2018

Development and test of a visual-only meat inspection system for heavy pigs in Northern Italy.

scientific article

Effect of Light Exposure on Lipid and Colour Stability of Southern and Northern European Type Sausages

scientific article published on September 1, 2003

Food risk characterization from exposure to persistent organic pollutants and metals contaminating eels from an Italian lake

scientific article published on 08 April 2019

Lean colour of green and matured Parma hams: Comparative evaluation and technological relevance of sensory and objective data ⬇️

scientific article published on November 1, 1996

Lipid and cholesterol oxidation in frozen stored pork, salame Milano and mortadella ⬇️

scientific article published on 01 January 1998

Lipid and colour stability of Milano-type sausages: effect of packing conditions ⬇️

scientific article published on May 1, 2002

Lipid changes in Italian salami induced by irradiation

scientific article published on 01 September 2009

Listeria monocytogenes Biofilms in the Wonderland of Food Industry

scientific article published on 4 September 2017

Longitudinal study on the sources of Listeria monocytogenes contamination in cold-smoked salmon and its processing environment in Italy

scientific article published on 04 July 2012

Metabolic profiling by (1)H NMR of ground beef irradiated at different irradiation doses.

scientific article published on 15 January 2015

Metal Concentrations in Samples of Frozen Cephalopods (Cuttlefish, Octopus, Squid, and Shortfin Squid): An Evaluation of Dietary Intake

scientific article published on 10 October 2017

Microbiological contamination in Three Large-Scale Pig Slaughterhouses in Northern Italy.

scientific article published on September 2016

Mineral composition of Italian salami and effect of NaCl partial replacement on compositional, physico-chemical and sensory parameters

scientific article published on 28 June 2010

Occurrence of Toxoplasma gondii in Carcasses of Pigs Reared in Intensive Systems in Northern Italy.

scientific article published on 16 February 2017

Oxidative stability and dietary treatment with vitamin E, oleic acid and copper of fresh and cooked pork chops ⬇️

scientific article published on 01 July 1998

Oxidative stability of lipids and cholesterol in salame Milano, coppa and Parma ham: dietary supplementation with vitamin E and oleic acid ⬇️

scientific article published on 01 June 2000

Rapid authentication of European sea bass (Dicentrarchus labrax L.) according to production method, farming system, and geographical origin by near infrared spectroscopy coupled with chemometrics

scientific article published on 21 December 2018

Toward the Authentication of European Sea Bass Origin through a Combination of Biometric Measurements and Multiple Analytical Techniques

scientific article published on 25 June 2018

Volatile compounds of commercial Milano salami ⬇️

scientific article published on 01 February 1999

Volatile compounds released during ripening in Italian dried sausage ⬇️

scientific article published on May 1, 2001

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