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Antimicrobial activity of four essential oils against pigmenting Pseudomonas fluorescens and biofilmproducing Staphylococcus aureus of dairy origin
Published: 11 December 20172446PDF: 1553HTML: 297 -
Antimicrobial activity of essential oils against Staphylococcus aureus in fresh sheep cheese
Published: 28 August 20142035PDF - FULL TEXT IN ENG: 1266HTML: 347 -
Evaluation of the antibacterial activity of bergamot essential oils on different Listeria monocytogenes strains
Published: 1 December 20162567PDF: 716HTML: 428 -
Biopreservation strategies using bacteriocins to control meat spoilage and foodborne outbreaks
Published: 17 October 2024596PDF: 17HTML: 0 -
Lactic acid bacteria from artisanal raw goat milk cheeses: technological properties and antimicrobial potential
Published: 27 October 20231364PDF: 288HTML: 5 -
Phenotypic antimicrobial resistance profile of isolates causing clinical mastitis in dairy animals
Published: 3 May 20172034PDF: 1008HTML: 535 -
Thymus vulgaris (red thyme) and Caryophyllus aromaticus (clove) essential oils to control spoilage microorganisms in pork under modified atmosphere
Published: 3 August 20161152PDF: 598HTML: 167 -
Evaluation of antifungal effect of gaseous ozone in a meat processing plant
Published: 6 June 20141191PDF - FULL TEXT IN ENG: 896HTML: 154 -
Preliminary study on the antimicrobial susceptibility pattern related to the genotype of Vibrio vulnificus strains isolated in the north-western Adriatic Sea coastal area
Published: 20 October 20171915PDF: 685HTML: 96 -
Antimicrobial activity of olive mill wastewater extract against Pseudomonas fluorescens isolated from mozzarella cheese
Published: 11 May 20161779PDF: 826HTML: 552 -
Effect of dietary treatment with olive oil by-product (olive cake) on physico-chemical, sensory and microbial characteristics of beef during storage
Published: 1 December 20151914PDF: 1127HTML: 304 -
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Effectiveness of essential oils against dual-species biofilm of Listeria monocytogenes and Pseudomonas fluorescens in a Ricotta-based model system
Published: 8 March 20231569PDF: 284HTML: 13 -
Activity of R(+) limonene against Anisakis larvae
Published: 1 December 20151740PDF: 852HTML: 374 -
Antibacterial activity of metabolites products of Vibrio alginolyticus isolated from sponge Haliclona sp. against Staphylococcus aureus
Published: 24 January 20171470PDF: 944HTML: 374 -
Surface carcass treatment with olive mill wastewater polyphenolic extract against Salmonella Enteritidis and Listeria monocytogenes: in vitro and in situ assessment
Published: 16 May 20241979PDF: 94SUPPLEMENTARY MATERIAL: 37HTML: 2 -
Effect of a phenolic extract from olive vegetation water on fresh salmon steak quality during storage
Published: 14 November 20161205PDF: 820HTML: 295 -
Anti-Listeria activity of lactic acid bacteria in two traditional Sicilian cheeses
Published: 24 January 20172060PDF: 1634HTML: 384 -
Antimicrobial resistance, biofilm synthesis and virulence genes in Salmonella isolated from pigs bred on intensive farms
Published: 3 July 20181521PDF: 905HTML: 224 -
Preliminary investigation on the use of allyl isothiocyanate to increase the shelf-life of gilthead sea bream (Sparus aurata) fillets
Published: 17 September 20151317PDF: 741HTML: 210 -
In vitro evaluation of bacteriocin-like inhibitory substances produced by lactic acid bacteria isolated during traditional Sicilian cheese making
Published: 9 February 201625330PDF: 1991HTML: 1933 -
Antilisterial activity of olive-derived polyphenols: an experimental study on meat preparations
Published: 20 May 20244898PDF: 101HTML: 2 -
The effect of nano-silver packaging in increasing the shelf life of nuts: An in vitro model
Published: 7 November 20171747PDF: 882HTML: 149 -
Use of commercial protective cultures in portioned sheep milk cheeses to control Listeria monocytogenes
Published: 8 March 20231577PDF: 240HTML: 24 -
Occurrence and genomic characterization of antimicrobial-resistant and potential pathogenic Escherichia coli from Italian artisanal food productions of animal origin
Published: 25 March 2024297PDF: 129SUPPLEMENTARY MATERIAL: 21HTML: 14 -
Addition of phenols compounds to meat dough intended for salami manufacture and its antioxidant effect
Published: 28 August 20141519PDF - FULL TEXT IN ENG: 1008HTML: 169 -
Minimum bactericidal concentration of phenols extracted from oil vegetation water on spoilers, starters and food-borne bacteria
Published: 28 May 20151447PDF: 1017HTML: 297 -
Microbiological, chemical-physical and sensory characteristics of Fabriano salami from pigs fed Oregano vulgaris extract
Published: 26 February 20181197PDF: 710HTML: 141 -
Investigation on the microbiological hazards in an artisanal salami produced in Northern Italy and its production environment in different seasonal periods
Published: 8 March 20231633PDF: 292HTML: 14 -
Evaluation of hygiene and safety criteria in the production of a traditional Piedmont cheese
Published: 28 August 20141756PDF - FULL TEXT IN ENG: 1088HTML: 1215 -
Levels of nitrates and nitrites in chili pepper and ventricina salami
Published: 5 June 20141898PDF - FULL TEXT IN ENG: 892HTML: 234 -
Amiata donkey milk chain: animal health evaluation and milk quality
Published: 3 August 20162397PDF: 1182HTML: 480 -
Comparative analysis of the microbiome composition of artisanal cheeses produced in the Mediterranean area
Published: 10 October 2024635PDF: 41SUPPLEMENTARY MATERIAL: 57HTML: 0 -
The addition of ascorbic acid improves the microbiological quality and shelf life of Atlantic mackerel (Scomber scombrus) fillets stored in ice
Published: 1 July 2024766PDF: 56HTML: 1 -
Study on potential Clostridium botulinum growth and toxin production in Parma ham
Published: 19 April 20162644PDF: 1722HTML: 800 -
Evaluation of biogenic amines levels, and biochemical and microbiological characterization of Italian-type salami sold in Rio de Janeiro, Brazil
Published: 28 August 20152041PDF: 978HTML: 722 -
Microorganisms of the intestinal microbiota of Oncorhynchus mykiss produce antagonistic substances against bacteria contaminating food and causing disease in humans
Published: 27 June 20171104PDF: 835HTML: 222 -
A new approach to predict the fish fillet shelf-life in presence of natural preservative agents
Published: 22 June 20171624PDF: 675HTML: 245 -
Shotgun metagenomic investigation of foodborne pathogens and antimicrobial resistance genes in artisanal fermented meat products from the Mediterranean area
Published: 10 May 2024645PDF: 216HTML: 25 -
Prevalence and characterisation of shigatoxigenic Escherichia coli isolated from beef cattle fed with prebiotics
Published: 14 December 20171005PDF: 472HTML: 64 -
Bactericidal efficacy of lithium magnesium silicate hydrosol incorporated with slightly acidic electrolyzed water in disinfection application against Escherichia coli
Published: 18 January 20241060PDF: 159HTML: 8 -
Retrospective study on the prevalence of Yersinia enterocolitica in food collected in Umbria region (central Italy)
Published: 8 March 20231556PDF: 242HTML: 8 -
Microbiological and chemico-physical shelf-life and panel test to evaluate acceptability of liver mortadella
Published: 17 November 20161288PDF: 712HTML: 217 -
Atmosferic pressure non-thermal plasma: Preliminary investigation
Published: 5 December 2022598PDF: 307HTML: 16 -
Evaluation of vacuum packaging for extending the shelf life of Sardinian fermented sausage
Published: 8 June 20231348PDF: 257HTML: 6 -
Behaviour of Listeria monocytogenes in artisanal raw milk Pecorino Umbro cheese: a microbiological challenge test
Published: 4 September 20151482PDF: 814HTML: 147 -
Challenges of sanitary compliance related to trade in products of animal origin in Southern Africa
Published: 30 June 20151537PDF: 1123HTML: 587 -
Effect of a commercial steam-vacuuming treatment implemented after slaughtering for the decontamination of cattle carcasses
Published: 28 September 20171661PDF: 897HTML: 104 -
Evaluation of hepatitis E virus RNA persistence in experimentally contaminated cured pork liver sausages
Published: 2 April 2024461PDF: 142HTML: 10