An integrated approach based on UHPLC-HRMS, H-NMR and sensory analysis reveals the exclusive lipid fingerprint of long-ripened protected designation of origin Coppa Piacentina.

In this study, an integrated approach combining UHPLC-HRMS, H NMR spectroscopy, and sensory analysis unveiled the unique lipid fingerprint of long-ripened Protected Designation of Origin (PDO) Coppa Piacentina. Lipidomic profiling revealed significant alterations in lipid classes, including triacylglycerols, sphingolipids, and their oxidation products, which likely contribute to the distinctive flavor, texture, and nutritional properties of this traditional Italian product. UHPLC-HRMS analysis identified various lipid species, highlighting dynamic changes occurring throughout the 240-day ripening process.

Integrated Climate Change Mitigation and Public Health Protection Strategies: The Case of the City of Bologna, Italy.

Introduction: The ongoing process of global warming, driven by the escalating concentration of greenhouse gases generated by human activities, especially in urban areas, significantly impacts public health. Local authorities play an important role in health promotion and disease prevention, and some aim to achieve net-zero greenhouse gas emissions. There is a consistent action underway to reach this goal, hence the need for mapping and implementing effective strategies and regulations.

Association between area-level walkability and glycated haemoglobin: a Portuguese population-based study.

Diabetes poses a substantial disease burden, prompting preventive interventions. Physical inactivity, a major risk factor for type 2 diabetes, can potentially be mitigated by enhancing area-level walkability. Despite this, limited population-based studies have investigated the link between walkability and objective diabetes measures.

Replacement of nitrates and nitrites in meat-derived foods through the utilization of coagulase-negative staphylococci A review.

Nitrates and nitrites, which are synthetic additives, are traditionally used as curing agents in meat-based products. These synthetic additives are employed in the preparation of fermented meat foods to improve quality characteristics and microbiological safety, develop distinct flavours and red-colour stability, and counteract lipid oxidation. Nitrites also display significant bacteriostatic and bactericidal action against spoilage microorganisms and foodborne pathogens (such as and ).