Results 11 to 20 of about 159,553 (341)

Reformulation of Bologna Sausage by Total Pork Backfat Replacement with an Emulsion Gel Based on Olive, Walnut, and Chia Oils, and Stabilized with Chitosan

Foods, 2023
Bologna sausage, also called “la grassa”, is a very popular meat product despite its high fat content and lipidic profile raising serious negative health concerns.
Nicoleta Cîrstea Lazăr, V. Nour, A. R. Corbu, Camelia Muntean, G. Codină   +4 more
semanticscholar   +1 more source

Would Parents Get Their Children Vaccinated Against SARS-CoV-2? Rate and Predictors of Vaccine Hesitancy According to a Survey over 5000 Families from Bologna, Italy

Vaccines, 2021
In the near future, COVID-19 vaccine efficacy trials in larger cohorts may offer the possibility to implement child and adolescent vaccination. The opening of the vaccination for these strata may play a key role in order to limit virus circulation ...
M. Montalti, F. Rallo, F. Guaraldi, Lapo Bartoli, Giulia Po, M. Stillo, P. Perrone, Lorena Squillace, L. Dallolio, P. Pandolfi, D. Resi, M. Fantini, C. Reno, D. Gori   +13 more
semanticscholar   +1 more source

Perceived Walkability and Respective Urban Determinants: Insights from Bologna and Porto

Sustainability, 2022
Walking is undoubtedly a sustainable and healthy mode of transport. However, the decision to walk is influenced by many built environment and streetscape attributes.
F. Fonseca, George Papageorgiou, S. Tondelli, Paulo Ribeiro, E. Conticelli, Mona Jabbari, R. Ramos   +6 more
semanticscholar   +1 more source

Combined effect of beet powder and lentil flour as a partial nitrite substitute on physicochemical, texture and sensory characteristics, color, and oxidative stability of pork bologna

Journal of Food Science, 2022
The combined effect of beet powder (BP; 0.1%, 0.3%, and 0.5%) and 6% lentil flour (LF) as a partial nitrite substitute on quality attributes of pork bologna incorporated with 7.5% mechanically separated pork during 12 weeks of cold storage was evaluated.
Ji-Hyuk Kim, P. Shand
semanticscholar   +1 more source

Using inulin based of emulsion gels as fat substitute in salt reduced Bologna sausage.

The Journal of the Science of Food and Agriculture, 2020
BACKGROUND A high-fiber emulsion gel (EG) containing inulin, soy protein isolate, and soybean oil was applied as animal fat replacer in reduced salt and fat Bologna sausage containing mechanically deboned chicken meat (MDCM), pork meat, and pork back fat.
Camila de Souza Paglarini, V. Vidal, W. Ribeiro, A. P. Badan Ribeiro, O. D. Bernardinelli, A. Herrero, C. Ruiz-Capillas, E. Sabadini, M. Pollonio   +8 more
semanticscholar   +1 more source

Update on the management of poor ovarian response in IVF: the shift from Bologna criteria to the Poseidon concept

Therapeutic Advances in Reproductive Health, 2020
Despite the considerate progress to which assisted reproduction technology (ART) has been subject since 1978, some issues remain unresolved. Notably, the clinical management of patients with a poor ovarian response is still a challenge in everyday ...
P. Drakopoulos, Erlisa Bardhi, L. Boudry, Alberto Vaiarelli, A. Makrigiannakis, S. Esteves, H. Tournaye, C. Blockeel   +7 more
semanticscholar   +1 more source

Bologna guidelines for diagnosis and management of adhesive small bowel obstruction (ASBO): 2017 update of the evidence-based guidelines from the world society of emergency surgery ASBO working group

World Journal of Emergency Surgery, 2018
BackgroundAdhesive small bowel obstruction (ASBO) is a common surgical emergency, causing high morbidity and even some mortality. The adhesions causing such bowel obstructions are typically the footprints of previous abdominal surgical procedures.
R. T. ten Broek, P. Krielen, S. di Saverio, F. Coccolini, W. Biffl, L. Ansaloni, G. Velmahos, M. Sartelli, G. Fraga, M. Kelly, F. Moore, A. Peitzman, A. Leppãniemi, E. Moore, J. Jeekel, Y. Kluger, M. Sugrue, Z. Balogh, C. Bendinelli, I. Civil, R. Coimbra, Marc de Moya, Paula Ferrada, K. Inaba, R. Ivatury, R. Latifi, J. Kashuk, Andrew W Kirkpatrick, Ronald W. Maier, S. Rizoli, B. Sakakushev, T. Scalea, K. Søreide, D. Weber, I. Wani, F. Abu-Zidan, N. de’Angelis, F. Piscioneri, Joseph M. Galante, F. Catena, H. van Goor   +40 more
semanticscholar   +1 more source

Il diploma di Enrico V a Bologna

I Quaderni del MAES, 2022
The contribution analyzes the historical context in which is lowered the emperor Henry V’s diploma to Bologna (1116), which traditional historiography considers the act of legitimacy of the municipal autonomy of the city.
Giovanna Morelli
doaj   +1 more source

Effects of Black Quinoa Wet-Milling Coproducts on the Quality Properties of Bologna-Type Sausages During Cold Storage

Foods, 2020
The incorporation of a new ingredient into foods could not only affect the intrinsic properties of the product but also its shelf life. The aim of this study was to investigate the effect of the black quinoa (both as whole seeds and as the fibre-rich ...
J. Fernández‐López, R. Lucas‐González, Alba Roldán-Verdú, M. Viuda‐Martos, E. Sayas-Barberá, J. Ballester-Sánchez, C. Haros, J. Pérez-Álvarez   +7 more
semanticscholar   +1 more source

Fourteenth-century Remains in San Martino Maggiore, Bologna: Painted Vestiges of a Sacred Space during the Gothic Age

Intrecci d'arte, 2018
The Carmelite Basilica of San Martino Maggiore is among the Bolognese mendicant churches with the most important evidence of fourteenth-century painted decoration, together with San Giacomo Maggiore, the seat of the Hermits of St.
Gianluca Del Monaco
doaj   +1 more source