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Articles

Foods | Free Full-Text | Evolution of Free Amino Acids, Histamine and Volatile Compounds in the Italian Anchovies (Engraulis encrasicolus L.) Sauce at Different Ripening Times

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By Francesca Mazza, Onofrio Corona, Luciano Cinquanta, Caterina Li Citra
| MDPI
Abstract : In this study, the evolution of the safety, nutritional, and volatile profile of a traditional Italian anchovy sauce with protected designation of origin (PDO), called “colatura di alici di Cetara”, is investigated after 12, 24, and 48 months of aging in wooden barrels. Some physicochemical parameters, free amino acids, volatile compounds, and histamine contents were evaluated during the aging of the samples.
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Acute haemorrhagic oedema of infancy: a condition that is not always benign

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By Francesca Mazza, Giovanni Battista Pajno, Romina Gallizzi, Ugo Cucinotta
| bmj.com
Acute haemorrhagic oedema of infancy: a condition that is not always benign Ugo Cucinotta, Francesca Mazza, Giovanni Battista Pajno and Romina Gallizzi Department of Human Pathology in Adult and Developmental Age ‘Gaetano Barresi’, University of Messina, Messina, Sicilia, Italy Correspondence to Dr Romina Gallizzi; rgallizzi{at}unime.it Abstract Acute haemorrhagic oedema of infancy (AHOI) is a rare condition and an unusual diagnosis for the paediatrician, as approximately 300 cases have been...
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