T. Soteras

发表

Identification of the gamma irradiation dose applied to ground beef that reduces Shiga toxin producing Escherichia coli but has no impact on consumer acceptance.

S. Vaudagna, M. Signorini, M. Mozgovoj, 2020, Meat science.

Development of a welfare assessment protocol for practical application in Argentine feedlots

G. Marcoppido, J. Lloveras, I. Blanco-Penedo, 2022, Applied Animal Behaviour Science.

Antilisterial efficacy of Lactobacillus bacteriocins and organic acids on frankfurters. Impact on sensory characteristics

G. Vignolo, N. Peña, P. Castellano, 2018, Journal of Food Science and Technology.

Comparison of the quality attributes of carrot juice pasteurized by ohmic heating and conventional heat treatment

Nora R. Aimaretti, A. Sancho, L. Rossetti, 2021, LWT.

Effectiveness of short exposure times to electrolyzed water in reducing Salmonella spp and Imidacloprid in lettuce

D. Cristos, A. Rodriguez, M. Mozgovoj, 2020 .

Effects of lactic, malic and fumaric acids on Salmonella spp. counts and on chicken meat quality and sensory characteristics

A. Rodriguez, M. Mozgovoj, M. Cap, 2020, Journal of Food Science and Technology.

Combination of organic acids and low-dose gamma irradiation as antimicrobial treatment to inactivate Shiga toxin-producing Escherichia coli inoculated in beef trimmings: Lack of benefits in relation to single treatments

G. Grigioni, S. Vaudagna, M. Signorini, 2020, PloS one.

Inactivation of Shiga toxin-producing Escherichia coli in fresh beef by electrolytically-generated hypochlorous acid, peroxyacetic acid, lactic acid and caprylic acid.

S. Vaudagna, M. Signorini, M. Mozgovoj, 2019, Meat science.

Meat Quality Traits in Beef from Heifers: Effect of including Distiller Grains in Finishing Pasture-Based Diets

G. Grigioni, D. Pighin, S. Cunzolo, 2023, Agriculture.