Zanardi E - Search Results

1

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.

Ghidini S, Varrà MO, Dall'Asta C, Badiani A, Ianieri A, Zanardi E. Ghidini S, et al. Among authors: zanardi e. Food Chem. 2019 May 15;280:321-327. doi: 10.1016/j.foodchem.2018.12.075. Epub 2018 Dec 21. Food Chem. 2019. PMID: 30642503

2

Solid phase extraction and liquid chromatography-tandem mass spectrometry for the evaluation of 4-hydroxy-2-nonenal in pork products.

Zanardi E, Jagersma CG, Ghidini S, Chizzolini R. Zanardi E, et al. J Agric Food Chem. 2002 Sep 11;50(19):5268-72. doi: 10.1021/jf020201h. J Agric Food Chem. 2002. PMID: 12207460

3

Residues of beta-lactam antibiotics in bovine milk: confirmatory analysis by liquid chromatography tandem mass spectrometry after microbial assay screening.

Ghidini S, Zanardi E, Varisco G, Chizzolini R. Ghidini S, et al. Among authors: zanardi e. Food Addit Contam. 2003 Jun;20(6):528-34. doi: 10.1080/0265203031000098696. Food Addit Contam. 2003. PMID: 12881125

4

Effect of light exposure on lipid and colour stability of Southern and Northern European type sausages.

Zanardi E, Dorigoni V, Chizzolini R, Badiani A. Zanardi E, et al. Vet Res Commun. 2003 Sep;27 Suppl 1:323-5. doi: 10.1023/b:verc.0000014171.70582.83. Vet Res Commun. 2003. PMID: 14535421 No abstract available.

5

Selected nutrient contents, fatty acid composition, including conjugated linoleic acid, and retention values in separable lean from lamb rib loins as affected by external fat and cooking method.

Badiani A, Montellato L, Bochicchio D, Anfossi P, Zanardi E, Maranesi M. Badiani A, et al. Among authors: zanardi e. J Agric Food Chem. 2004 Aug 11;52(16):5187-94. doi: 10.1021/jf030696q. J Agric Food Chem. 2004. PMID: 15291495

6

Comparison of contaminant and residue levels in organic and conventional milk and meat products from northern Italy.

Ghidini S, Zanardi E, Battaglia A, Varisco G, Ferretti E, Campanini G, Chizzolini R. Ghidini S, et al. Among authors: zanardi e. Food Addit Contam. 2005 Jan;22(1):9-14. doi: 10.1080/02652030400027995. Food Addit Contam. 2005. PMID: 15895606

7

Evaluation of 2-alkylcyclobutanones in irradiated cured pork products during vacuum-packed storage.

Zanardi E, Battaglia A, Ghidini S, Conter M, Badiani A, Ianieri A. Zanardi E, et al. J Agric Food Chem. 2007 May 16;55(10):4264-70. doi: 10.1021/jf063704m. Epub 2007 Apr 21. J Agric Food Chem. 2007. PMID: 17447788

8

Residues of aminoglycosides in milk: confirmatory analysis.

Ghidini S, Zanardi E, Conter M, Varisco G, Bolzoni G, Ianieri A. Ghidini S, et al. Among authors: zanardi e. Vet Res Commun. 2007 Aug;31 Suppl 1:365-7. doi: 10.1007/s11259-007-0038-z. Vet Res Commun. 2007. PMID: 17682915 No abstract available.

9

Characterization of antimicrobial resistance of foodborne Listeria monocytogenes.

Conter M, Paludi D, Zanardi E, Ghidini S, Vergara A, Ianieri A. Conter M, et al. Among authors: zanardi e. Int J Food Microbiol. 2009 Jan 15;128(3):497-500. doi: 10.1016/j.ijfoodmicro.2008.10.018. Epub 2008 Oct 28. Int J Food Microbiol. 2009. PMID: 19012982

10

Lipid changes in Italian salami induced by irradiation.

Zanardi E, Conter M, Ghidini S, Ianieri A. Zanardi E, et al. Vet Res Commun. 2009 Sep;33 Suppl 1:269-71. doi: 10.1007/s11259-009-9285-5. Vet Res Commun. 2009. PMID: 19585254 No abstract available.

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