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S. Parmegiani
S. Parmegiani
University of Perugia
Biology
Microbiology
Food science
Lactic acid
Fermentation
7
Papers
55
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Isolation of Escherichia coli from lymph nodes of bovine carcasses and detection of hlyA gene with PCR
2012
Italian Journal of Food Safety
Paola Sechi
V. Cambiotti
S. Parmegiani
C. Baldinelli
Maria Francesca Iulietto
B.T. Cenci Goga
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Citations (2)
Effect of selected dairy starter cultures on microbiological, chemical and sensory characteristics of swine and venison (Dama dama) nitrite-free dry-cured sausages
2012
Meat Science
Beniamino T. Cenci-Goga
Paul V. Rossitto
Paola Sechi
S. Parmegiani
V. Cambiotti
James S. Cullor
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Citations (41)
SIEROPREVALENZA E FATTORI DI RISCHIO LEGATI ALLA TOXOPLASMOSI OVINA NELLA PROVINCIA DI GROSSETO.SEROPREVALENCE AND RISK FACTORS FOR Toxoplasma gondii IN SHEEP IN GROSSETO DISTRICT, TUSCANY, ITALY.
2012
V. Cambiotti
Antonio Ciampelli
Paola Sechi
S. Parmegiani
Fabrizia Veronesi
Iolanda Moretta
Daniela Piergili Fioretti
Beniamino Terzo Cenci Goga
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ANOMALOUS BLUE COLOURING OF MOZZARELLA CHEESE INTENTIONALLY CONTAMINATED WITH PIGMENT PRODUCING STRAINS OF PSEUDOMONAS FLUORESCENS
2011
Italian Journal of Food Safety
Paola Sechi
A. Vizzani
S. Scuota
A. Zicavo
S. Parmegiani
B.T. Cenci Goga
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Citations (8)
EFFECT OF SELECTED DAIRY STARTER CULTURES ON MICROBIOLOGICAL, CHEMICAL AND SENSORY CHARACTERISTICS OF VENISON (Dama dama) NITRITE-FREE DRY-CURED SAUSAGES
2011
Italian Journal of Food Safety
S. Parmegiani
A. Vizzani
Paola Sechi
B.T. Cenci Goga
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Citations (2)
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