Simoncini N - Search Results

1

Investigating the Features of PDO Green Hams during Salting: Insights for New Markers and Genomic Regions in Commercial Hybrid Pigs.

Zappaterra M, Zambonelli P, Schivazappa C, Simoncini N, Virgili R, Stefanon B, Davoli R. Zappaterra M, et al. Among authors: simoncini n. Animals (Basel). 2021 Jan 1;11(1):68. doi: 10.3390/ani11010068. Animals (Basel). 2021. PMID: 33401485 Free PMC article.

2

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. 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

3

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: simoncini n. 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

4

Use of Magnetic Resonance Imaging for monitoring Parma dry-cured ham processing.

Fantazzini P, Gombia M, Schembri P, Simoncini N, Virgili R. Fantazzini P, et al. Among authors: simoncini n. Meat Sci. 2009 Jun;82(2):219-27. doi: 10.1016/j.meatsci.2009.01.014. Epub 2009 Jan 18. Meat Sci. 2009. PMID: 20416754

5

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. Among authors: simoncini n. Toxins (Basel). 2012 Feb;4(2):68-82. doi: 10.3390/toxins4020068. Epub 2012 Feb 1. Toxins (Basel). 2012. PMID: 22474567 Free PMC article.

6

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. 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

7

Revision of the cold processing phases to obtain a targeted salt reduction in typical Italian dry-cured ham.

Pinna A, Saccani G, Schivazappa C, Simoncini N, Virgili R. Pinna A, et al. Among authors: simoncini n. Meat Sci. 2020 Mar;161:107994. doi: 10.1016/j.meatsci.2019.107994. Epub 2019 Oct 31. Meat Sci. 2020. PMID: 31809914

8

A simple and portable method for on-line texture measurement of Italian "Speck Alto Adige".

Bianchi F, Gamper G, Lozano L, Simoncini N, Virgili R, Spada L, Venir E. Bianchi F, et al. Among authors: simoncini n. Meat Sci. 2022 Aug;190:108831. doi: 10.1016/j.meatsci.2022.108831. Epub 2022 Apr 27. Meat Sci. 2022. PMID: 35512596 Free article.

9

Application of a non-invasive tool and identification of genetic markers in swine to enhance ham quality: a preliminary study.

Vegni J, Zappaterra M, Davoli R, Virgili R, Simoncini N, Schivazappa C, Cilloni A, Zambonelli P. Vegni J, et al. Among authors: simoncini n. Animal. 2023 Jul;17(7):100864. doi: 10.1016/j.animal.2023.100864. Epub 2023 May 19. Animal. 2023. PMID: 37327525 Free article.

10

Zinc-protoporphyrin formation in nitrite-free Parma Ham and its relationship with intrinsic parameters and red color profile of processed hams.

Schivazappa C, Simoncini N, Pinna A, Faccioli A, Zambonelli P, Virgili R. Schivazappa C, et al. Among authors: simoncini n. Meat Sci. 2024 Jul;213:109477. doi: 10.1016/j.meatsci.2024.109477. Epub 2024 Mar 2. Meat Sci. 2024. PMID: 38492321

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