322,871 research outputs found
Controlli ambientali di miceti in laboratori di produzione del prosciutto di San Daniele
No full textThe evolution of moulds in air of twelve San Daniele ham factories was studied during the last year. The air of all zones or areas of ham production was tested by air sampler. The concentrations of moulds of the air of each zone or area of ham production was low and agreed with the routinery standards of moulds of meat factorie
Fagagna cheese Characterization and Autoctonous Starter Selection to Improve the quality of this Typical Italian product
No full textFagagna cheese is a semihard and pressed artisanal cheese produced in North-East Italy without the use of commercial lactic acid bacteria as a starter. Cheese, made from unpasteurized milk and following traditional manufacturing procedures, may possess a very diverse and rich microflora, which influences the quality of the product. In addition, the biodiversity of bacteria involved in cheese production can be considered a fundamental factor for the maintenance of the typical features of traditional cheese products. The aim was the study of the microbial ecology and the physico-chemicals characteristics (pH, proteolysis index, biogenic amines, and volatiles compounds) of Fagagna cheese from artisanal factory and the selection of lactic acid bacteria (LAB) strains that don't produce biogenic amines, to be used as a starter culture. Lactobacillus delbrueckii, L. thermophilus, L. rhamnosus, L. fermentum, Streptococcus macedonicus, Enterococcus faecalis e Leuconostoc pseudomesenteroides were the species involved in the fermentation process. The amount of total biogenic amines increased during ripening in the Fagagna cheese produced without the use of the starter colture. Conversely, the amount of total biogenic amines was extremely lower in the cheese obtained using the selected starter colture, so the Fagagna cheese could be considered safe for the consumers. The aromatic compounds were also investigated
Specific immune response against Gardnerella vaginalis hemolysin in patients with bacterial vaginosis
No full textHygenic, microbial and physico-chemical characteristics of Fagagna, a semi-hard cheese of Friuli Venezia Giulia region
No full textDiffusive author(s), cohesive author: Analysis of S/N (1994)
No full textThis study indicates the ways in which various aspects of the author(s) are brought forth in Dumb type’s performance art, the S/N production. Previous research has suggested a non-hierarchical organization of Dumb type and the absence of a “privileged author” in Dumb type’s collaborative work, S/N. However, the results that I have investigated from member’s interviews on the creative process of S/N along with my analysis of the recorded images of S/N, indicate a different aspect of the author(s). First, S/N was created through, so to speak, the collective ideas of the members of Dumb type. Further, S/N has at least nine quotations from previous performances, installations, and printed writings, besides the work-in-progress technique. Explicating one of the “author functions” as given by Michel Foucault, each text has plural subjects of the author. However, it has been revealed from members’ interviews that Teiji Furuhashi had a decision-making role in selecting the members’ ideas within the performance. Since then, S/N has had plural subjects of creation; however, Furuhashi is one of the subjects of creation along with the “privileged author.” S/N has plural authors (diffusive authors) yet at the same time, it has a “privileged author,” Teiji Furuhashi (cohesive author)
Qualità sanitaria e caratteristiche microbiologiche e chimico fisiche del formaggio "Fagagna". parte 1
No full textHygienic, microbial and physico-chemical characteristics of Fagagna, semi-hardcheese of Friuli region.
No full textGoing Beyond Counting First Authors in Author Co-citation Analysis
No full textThe present study examines one of the fundamental aspects of author co-citation analysis (ACA) - the way co-citation
counts are defined. Co-citation counting provides the data on which all subsequent statistical analyses and mappings
are based, and we compare ACA results based on two different types of co-citation counting - the traditional type that
only counts the first one among a cited work's authors on the one hand and a non-traditional type that takes into
account the first 5 authors of a cited work on the other hand. Results indicate that the picture produced through this non-traditional author co-citation counting contains more coherent author groups and is therefore considerably clearer. However, this picture represents fewer specialties in the research field being studied than that produced through the traditional first-author co-citation counting when the same number of top-ranked authors is selected and analyzed. Reasons for these effects are discussed
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