Descalzo A - Search Results

1

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.

Cap M, Cingolani C, Lires C, Mozgovoj M, Soteras T, Sucari A, Gentiluomo J, Descalzo A, Grigioni G, Signorini M, Horak C, Vaudagna S, Leotta G. Cap M, et al. Among authors: descalzo a. PLoS One. 2020 Mar 26;15(3):e0230812. doi: 10.1371/journal.pone.0230812. eCollection 2020. PLoS One. 2020. PMID: 32214399 Free PMC article.

2

Plum (Prunus salicina) peel and pulp microparticles as natural antioxidant additives in breast chicken patties.

Basanta MF, Rizzo SA, Szerman N, Vaudagna SR, Descalzo AM, Gerschenson LN, Pérez CD, Rojas AM. Basanta MF, et al. Food Res Int. 2018 Apr;106:1086-1094. doi: 10.1016/j.foodres.2017.12.011. Epub 2017 Dec 14. Food Res Int. 2018. PMID: 29579902

3

Oxidative stability and its relationship with natural antioxidants during refrigerated retail display of beef produced in Argentina.

Insani EM, Eyherabide A, Grigioni G, Sancho AM, Pensel NA, Descalzo AM. Insani EM, et al. Among authors: descalzo am. Meat Sci. 2008 Jul;79(3):444-52. doi: 10.1016/j.meatsci.2007.10.017. Epub 2007 Oct 24. Meat Sci. 2008. PMID: 22062904

4

Antioxidant status and odour profile in fresh beef from pasture or grain-fed cattle.

Descalzo AM, Rossetti L, Grigioni G, Irurueta M, Sancho AM, Carrete J, Pensel NA. Descalzo AM, et al. Meat Sci. 2007 Feb;75(2):299-307. doi: 10.1016/j.meatsci.2006.07.015. Epub 2006 Sep 28. Meat Sci. 2007. PMID: 22063662

5

Soy protein isolate added to vacuum-packaged chorizos: effect on drip loss, quality characteristics and stability during refrigerated storage.

Porcella MI, Sánchez G, Vaudagna SR, Zanelli ML, Descalzo AM, Meichtri LH, Gallinger MM, Lasta JA. Porcella MI, et al. Among authors: descalzo am. Meat Sci. 2001 Apr;57(4):437-43. doi: 10.1016/s0309-1740(00)00122-4. Meat Sci. 2001. PMID: 22061717

6

Antioxidant consumption and development of oxidation during ageing of buffalo meat produced in Argentina.

Descalzo AM, Rossetti L, Sancho AM, García PT, Biolatto A, Carduza F, Grigioni GM. Descalzo AM, et al. Meat Sci. 2008 Jul;79(3):582-8. doi: 10.1016/j.meatsci.2007.10.020. Epub 2007 Oct 26. Meat Sci. 2008. PMID: 22062920

7

Antioxidant status, lipid and color stability of aged beef from grazing steers supplemented with corn grain and increasing levels of flaxseed.

Pouzo LB, Descalzo AM, Zaritzky NE, Rossetti L, Pavan E. Pouzo LB, et al. Among authors: descalzo am. Meat Sci. 2016 Jan;111:1-8. doi: 10.1016/j.meatsci.2015.07.026. Epub 2015 Aug 1. Meat Sci. 2016. PMID: 26318758 Clinical Trial.

8

Utilization of fluorescence spectroscopy as a novel approach to evaluate the oxidative stability in beef retail displayed.

Pouzo LB, Zaritzky NE, Pavan E, Rossetti L, Descalzo AM. Pouzo LB, et al. Among authors: descalzo am. Meat Sci. 2016 Sep;119:7-13. doi: 10.1016/j.meatsci.2016.03.027. Epub 2016 Apr 7. Meat Sci. 2016. PMID: 27111476

9

Effect of the addition of phytosterols and tocopherols on Streptococcus thermophilus robustness during industrial manufacture and ripening of a functional cheese as evaluated by qPCR and RT-qPCR.

Pega J, Rizzo S, Pérez CD, Rossetti L, Díaz G, Ruzal SM, Nanni M, Descalzo AM. Pega J, et al. Among authors: descalzo am. Int J Food Microbiol. 2016 Sep 2;232:117-25. doi: 10.1016/j.ijfoodmicro.2016.06.003. Epub 2016 Jun 6. Int J Food Microbiol. 2016. PMID: 27289195

10

Modification of the content of n-3 highly unsaturated fatty acid, chemical composition, and lipid nutritional indices in the meat of grass carp (Ctenopharyngodon idella) fed alfalfa (Medicago sativa) pellets.

Montenegro LF, Descalzo AM, Cunzolo SA, Pérez CD. Montenegro LF, et al. Among authors: descalzo am. J Anim Sci. 2020 Apr 1;98(4):skaa084. doi: 10.1093/jas/skaa084. J Anim Sci. 2020. PMID: 32185374 Free PMC article.

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