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Foodborne Pathogens at the Livestock–Wildlife–Human Interface in Rural Western Uganda
(Springer, 2023-06-01)
Foodborne pathogens are an important cause of morbidity and mortality worldwide. To assess the presence of Salmonella, Campylobacter and Arcobacter spp. in livestock, wildlife, and humans from different ...
Reduction of salt content variability of dry-cured ham production using non-invasive technologies in an industrial environment
(Elsevier, 2024-05-15)
Salt content variability of dry-cured ham production is a challenge for the industry since many factors can influence salt uptake during the salting procedure. The aim of this work was to define and ...
Selecting Suitable Behavioural Tests to Identify Proactive and Reactive Stress Coping Styles in Flathead Grey Mullet (Mugil cephalus) Juveniles
(Elsevier, 2023-06-09)
Identifying Stress Coping Styles (SCS) in new species of interest for aquaculture has important implications for its future domestication and adaptation to captivity. Individual variability allows to ...
Intercropping of aromatic plants in truffle orchards: short-term effect on extraradical truffle mycelium and aromatic plant growth
(Springer, 2023-06-09)
Background and Aims
Intercropping of truffle-producing trees with aromatic plants is used to improve profitability of truffle orchards during the initial 4–7 years. However, after that period the ...
Automatic marbling prediction of sliced dry-cured ham using image segmentation, texture analysis and regression
(Elsevier, 2022-06-11)
Dry-cured ham is a traditional Mediterranean meat product consumed throughout the world. This product is very variable in terms of composition and quality. Consumer’s acceptability of this product is ...
Point pattern analysis as a tool for assessing disease spread and population features in remaining sanctuaries of the critically endangered bivalve Pinna nobilis
(Elsevier, 2022-06-15)
An emergent disease has relegated populations of the Mediterranean pen shell, Pinna nobilis L. critically endangered to sanctuaries featuring salinities outside the 36.5 to 39 range. Point pattern ...