Vol. 8 No. 3 (2019)

Published: 30-09-2019

Reviews

Biochemical and nutritional characteristics of buffalo meat and potential implications on human health for a personalized nutrition

Andrea Tamburrano, Barbara Tavazzi, Cinzia Anna Maria Callà, Angela Maria Amorini, Giacomo Lazzarino, Sara Vincenti, Tiziana Zottola, Maria Concetta Campagna, Umberto Moscato, Patrizia Laurenti

https://doi.org/10.4081/ijfs.2019.8317

Published: 2 October 2019

2222

PDF: 1101

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Original Articles

Nutritional quality, safety and sensory properties of smoked tench (Tinca tinca) pâté from Trasimeno Lake, Italy

Raffaella Branciari, Rossana Roila, Andrea Valiani, David Ranucci, Roberta Ortenzi, Dino Miraglia, Lucia Bailetti, Raffaella Franceschini

https://doi.org/10.4081/ijfs.2019.8130

Published: 30 September 2019

1547

PDF: 752

HTML: 61
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Contamination level and exposure assessment to Aflatoxin M1 in Jordanian infant milk formulas

Saddam S. Awaisheh, Razan J. Rahahleh, Rania M. Algroom, Ala'a A. Al-Bakheit, Ja'far M. Al-Khaza'leh, Basim A. Al-Dababseh

https://doi.org/10.4081/ijfs.2019.8263

Published: 30 September 2019

1517

PDF: 740

HTML: 53
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β-hydroxyacyl-CoA-dehydrogenase activity differentiates unfrozen from frozen-thawed Yellowfin tuna (Thunnus albacares)

Cristian Bernardi, Erica Tirloni, Simone Stella, Aniello Anastasio, Patrizia Cattaneo, Fabio Colombo

https://doi.org/10.4081/ijfs.2019.6971

Published: 1 October 2019

1075

PDF: 592

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Pre-packaged food products Business to Consumer (B2C) distance selling and information obligations in Italian mass market retailers

Gaetano Liuzzo, Silvia Rolandi, Andrea Serraino, Silvia Piva, Federica Giacometti

https://doi.org/10.4081/ijfs.2019.7713

Published: 1 October 2019

1594

PDF: 890

HTML: 66
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Assessment of sampling methods about level of mercury in fish

Cesare Ciccarelli, Melina Leinoudi, Angela Marisa Semeraro, Vittoria Di Trani, Giuseppe Angelozzi, Elena Ciccarelli, Ivan Corti

https://doi.org/10.4081/ijfs.2019.7593

Published: 1 October 2019

1138

PDF: 531

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Microbiological, rheological and physical-chemical characteristics of bovine meat subjected to a prolonged ageing period

Giorgio Smaldone, Raffaele Marrone, Lucia Vollano, Maria Francesca Peruzy, Carmela Maria Assunta Barone, Rosa Luisa Ambrosio, Aniello Anastasio

https://doi.org/10.4081/ijfs.2019.8100

Published: 1 October 2019

1553

PDF: 860

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Molecular characterization of Escherichia coli isolated from cheese and biocontrol of Shiga toxigenic E. coli with essential oils

Heba Hussien, Ayman Elbehiry, Marwa Saad, Ghada Hadad, Ihab Moussa, Turki Dawoud, Ayman Mubarak, Eman Marzouk

https://doi.org/10.4081/ijfs.2019.8291

Published: 1 October 2019

1496

PDF: 760

HTML: 90
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Microbial, chemical-physical, rheological and organoleptic characterisation of roe deer (Capreolus capreolus) salami

David Ranucci, Rossana Roila, Dino Miraglia, Chiara Arcangeli, Francesca Vercillo, Sara Bellucci, Raffaella Branciari

https://doi.org/10.4081/ijfs.2019.8195

Published: 2 October 2019

1283

PDF: 747

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Non-thermal inactivation of Listeria spp. in a typical dry-fermented sausage: “Bergamasco” salami

Erica Tirloni, Vanessa Di Pietro, Giuseppe Rizzi, Francesco Pomilio, Patrizia Cattaneo, Cristian Bernardi, Simone Stella

https://doi.org/10.4081/ijfs.2019.8112

Published: 2 October 2019

1368

PDF: 701

HTML: 56
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Vol. 8 No. 3 (2019)

Reviews

Biochemical and nutritional characteristics of buffalo meat and potential implications on human health for a personalized nutrition

Original Articles

Nutritional quality, safety and sensory properties of smoked tench (Tinca tinca) pâté from Trasimeno Lake, Italy

Contamination level and exposure assessment to Aflatoxin M1 in Jordanian infant milk formulas

β-hydroxyacyl-CoA-dehydrogenase activity differentiates unfrozen from frozen-thawed Yellowfin tuna (Thunnus albacares)

Pre-packaged food products Business to Consumer (B2C) distance selling and information obligations in Italian mass market retailers

Assessment of sampling methods about level of mercury in fish

Microbiological, rheological and physical-chemical characteristics of bovine meat subjected to a prolonged ageing period

Molecular characterization of Escherichia coli isolated from cheese and biocontrol of Shiga toxigenic E. coli with essential oils

Microbial, chemical-physical, rheological and organoleptic characterisation of roe deer (Capreolus capreolus) salami

Non-thermal inactivation of Listeria spp. in a typical dry-fermented sausage: “Bergamasco” salami

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