Giampiero Scortichini

Ochratoxin A in traditional dry-cured meat products produced from sub-chronic-exposed pigs

Nina Perši, Dragan Kovačević, Nada Vahčić, 2013, Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment.

Ochratoxin A in raw materials and cooked meat products made from OTA-treated pigs.

Nina Perši, Dragan Kovačević, Salvatore Milone, 2014, Meat science.

Biomimetic sensors for dioxins detection in food samples

Antonella Macagnano, C. Di Natale, Arnaldo D'Amico, 2005 .

Quality of surface fresh waters needing protection or improvement in order to be support fish life: 12 years of monitoring pursuant to European Union Directive 78/659/EEC.

Nicola Ferri, Carla Giansante, Sandro Pelini, 2011, Veterinaria italiana.