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A New Approach to Predict the Fish Fillet Shelf-Life in Presence of Natural Preservative Agents.Evaluation of the Antibacterial Activity of Bergamot Essential Oils on Different Listeria Monocytogenes Strains.Preliminary Investigation on the Use of Allyi Isothiocyanate to Increase the Shelf-Life of Gilthead Sea Bream (Sparus Aurata) Fillets.Activity of R(+) Limonene Against Anisakis Larvae.Characterisation of Yeasts Isolated from 'Nduja of Spilinga.Hygienic-Sanitary Evaluation of Sushi and Sashimi Sold in Messina and Catania, Italy.Use of Tunisian flavored Olive Oil as anisakicidal agent in industrial anchovy marinating process.Activity of Tagetes minuta Linnaeus (Asteraceae) essential oil against L3 Anisakis larvae type 1.Activity of R(+) limonene on the maximum growth rate of fish spoilage organisms and related effects on shelf-life prolongation of fresh gilthead sea bream fillets.Effect of allyl isothiocyanate against Anisakis larvae during the anchovy marinating processActivity of Thymus vulgaris essential oil against Anisakis larvaeHistology as a Valid Tool To Differentiate Fresh from Frozen-Thawed Marinated FishEffectiveness of five flavored Tunisian olive oils on Anisakis larvae type 1: application of cinnamon and rosemary oil in industrial anchovy marinating process
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description
investigador
@es
researcher
@en
wetenschapper
@nl
name
Filippo Giarratana
@en
Filippo Giarratana
@nl
type
label
Filippo Giarratana
@en
Filippo Giarratana
@nl
prefLabel
Filippo Giarratana
@en
Filippo Giarratana
@nl
P108
P31
P496
0000-0003-0892-4884