Roberta Stocchi
University of Camerino
32 Papers
89 Citations
Roberta Stocchi is an academic researcher from University of Camerino. The author has contributed to research in topics: Biology & Cheesemaking. The author has an hindex of 5, co-authored 31 publications.
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Papers
Welfare indicators during broiler slaughtering
TL;DR: It was concluded that the presence of recent traumatic injuries during the post-mortem inspection could be a valid means to establish whether corrective measures concerning the handling, transport and loading procedures should be taken.
Species identification in anchovy pastes from the market by PCR-RFLP technique.
TL;DR: The use of a PCR-RFLP technique for species identification in anchovy paste, a widespread product in Italy, is described and the suitability of extending the obligation to indicate the species using specific commercial denominations even to processed fishery products is discussed.
38
Biogenic amine content and chemical and physical features of italian formaggio di fossa
N. Mascaro,Roberta Stocchi,Massimo Ricciutelli,Natalina Cammertoni,F. Renzi,S. Cecchini,Anna Rita Loschi,Stefano Rea +7 more
TL;DR: In this article, the authors studied the physical and chemical features of Formaggio di Fossa, an Italian traditional cheese of the Montefeltro area (Emilia Romagna and Marche regions) characterized by a particular step of ripening that is carried out into pits (infossamento) borne in the sandstone.
Antibacterial Effect of Stainless Steel Surfaces Treated with a Nanotechnological Coating Approved for Food Contact
Alessandro Di Cerbo,Andrea Mescola,Giuseppe Rosace,Roberta Stocchi,Giacomo Rossi,Andrea Alessandrini,Silvia Preziuso,Antonio Scarano,Stefano Rea,Anna Rita Loschi,Carla Sabia +10 more
- 26 Jan 2021
TL;DR: In this paper, nanoXHAM® D was applied on 288 stainless steel disks with different roughness (0.25, 0.5 and 1 μm) and tested with four Gram-negative (Escherichia coli ATCC 25922, Salmonella typhimurium ATCC 1402, Yersinia enterocolitica ATCC 9610 and Pseudomonas aeruginosa ATCC 27588).
14
Differences in chemical, physical and microbiological characteristics of Italian burrata cheeses made in artisanal and industrial plants of Apulia Region
Stefano Rea,Leonardo Marino,Roberta Stocchi,Raffaella Branciari,Anna Rita Loschi,Dino Miraglia,David Ranucci +6 more
TL;DR: Even though artisanal products showed lower aw and pH values and higher NaCl concentration, the higher E. coli loads highlighted the need for a more accurate compliance with hygienic procedures along the artisanal cheesemaking process.