FOR AUTHORS
Search
Search Results
Found 126 items.
-
Effect of selected starter cultures on physical, chemical and microbiological characteristics and biogenic amine content in Protected Geographical Indication Ciauscolo salami
Published: 17 February 20162427PDF: 1164HTML: 637 -
Use of commercial protective cultures in portioned sheep milk cheeses to control Listeria monocytogenes
Published: 8 March 20231566PDF: 229HTML: 24 -
Contribution of natural milk culture to microbiota, safety and hygiene of raw milk cheese produced in alpine malga
Published: 10 April 20182039PDF: 671HTML: 89 -
Effects of osmotic stress on Listeria monocytogenes ATCC 7644: persistent cells and heat resistance
Published: 8 March 20231519PDF: 223HTML: 8 -
Food safety culture in food companies: evaluation of the perception of food safety culture in three Tuscan food companies
Published: 8 March 20231818PDF: 638HTML: 20 -
Lactic acid bacteria from artisanal raw goat milk cheeses: technological properties and antimicrobial potential
Published: 27 October 20231349PDF: 280HTML: 5 -
-
Detection of food hazards in foods: comparison of real time polymerase chain reaction and cultural methods
Published: 28 January 20162178PDF: 1321HTML: 234 -
New trends in the Chinese diet: cultural influences on consumer behaviour
Published: 19 April 20163274PDF: 1479HTML: 293 -
Screening of oxalate degrading lactic acid bacteria of food origin
Published: 13 April 20171976PDF: 1023HTML: 281 -
Addition of phenols compounds to meat dough intended for salami manufacture and its antioxidant effect
Published: 28 August 20141511PDF - FULL TEXT IN ENG: 1005HTML: 169 -
Beliefs about raw milk production and consumption and their relationship with health in Miraflores, Boyacá, Colombia
Published: 23 May 20242663PDF: 81HTML: 7 -
Characterisation of the thermostable protease AprX in strains of Pseudomonas fluorescens and impact on the shelf-life of dairy products: preliminary results
Published: 6 December 20161836PDF: 946HTML: 933 -
A culture independent method for the detection of Aeromonas sp. from water samples
Published: 18 January 20162125PDF: 939HTML: 622 -
Evaluation of vacuum packaging for extending the shelf life of Sardinian fermented sausage
Published: 8 June 20231322PDF: 251HTML: 6 -
Reduction of Listeria innocua contamination in vacuum-packaged dry-cured Italian pork products after high hydrostatic pressure treatment
Published: 17 June 20152143PDF: 768HTML: 85 -
Evaluation of two loop-mediated isothermal amplification methods for the detection of Salmonella Enteritidis and Listeria monocytogenes in artificially contaminated ready-to-eat fresh products
Published: 28 August 20152216PDF: 1112HTML: 1173 -
Antimicrobial activity of four essential oils against pigmenting Pseudomonas fluorescens and biofilmproducing Staphylococcus aureus of dairy origin
Published: 11 December 20172423PDF: 1551HTML: 297 -
Food safety knowledge and climate in the university canteens of three European countries
Published: 11 July 2023689PDF: 253HTML: 7 -
Secondary metabolites from Penicillium roqueforti, a starter for the production of Gorgonzola cheese
Published: 11 September 20148589PDF - FULL TEXT IN ENG: 1921HTML: 1180 -
Features of Lactobacillus sakei isolated from Italian sausages: focus on strains from Ventricina del Vastese
Published: 1 December 20152388PDF: 1033HTML: 664 -
Evaluation of post-fermentation heating times and temperatures for controlling Shiga toxin-producing Escherichia coli cells in a non-dried, pepperoni-type sausage
Published: 3 July 20181103PDF: 452HTML: 153 -
Case report of a pustular dermatitis outbreak in sheep: Clinical and food safety considerations
Published: 11 April 20181986PDF: 1004HTML: 189 -
Evaluation of biogenic amines levels, and biochemical and microbiological characterization of Italian-type salami sold in Rio de Janeiro, Brazil
Published: 28 August 20152032PDF: 971HTML: 722 -
Temporal variation of faecal shedding of Escherichia coli O157:H7 in a dairy herd producing raw milk for direct human consumption
Published: 19 September 20141123PDF - FULL TEXT IN ENG: 901HTML: 104 -
Atmosferic pressure non-thermal plasma: Preliminary investigation
Published: 5 December 2022583PDF: 297HTML: 16 -
Inactivation of heat adapted and chlorine adapted Listeria monocytogenes ATCC 7644 on tomatoes using sodium dodecyl sulphate, levulinic acid and sodium hypochlorite solution
Published: 13 April 20171657PDF: 610HTML: 135 -
Evaluation of a loop-mediated isothermal amplification method for the detection of Listeria monocytogenes in dairy food
Published: 14 December 20171448PDF: 609HTML: 220 -
Anti-Listeria activity of lactic acid bacteria in two traditional Sicilian cheeses
Published: 24 January 20172047PDF: 1630HTML: 384 -
Genuine and natural: the opinion of teen consumers
Published: 9 February 20171304PDF: 909HTML: 121 -
Analysis of two cross-contamination cases of Campylobacter jejuni foodborne disease in fragile subjects in the territory of a Local Health Authority in Tuscany, Italy
Published: 21 February 20241253PDF: 126HTML: 4 -
Role of verocytotoxigenic Escherichia coli in the swine production chain
Published: 29 June 20151675PDF: 941HTML: 544 -
Effectiveness of essential oils against dual-species biofilm of Listeria monocytogenes and Pseudomonas fluorescens in a Ricotta-based model system
Published: 8 March 20231550PDF: 280HTML: 13 -
Detection of pathogenic Yersinia enterocolitica in slaughtered pigs by cultural methods and real-time polymerase chain reaction
Published: 27 May 20151895PDF: 792HTML: 207 -
Behaviour of Listeria monocytogenes in artisanal raw milk Pecorino Umbro cheese: a microbiological challenge test
Published: 4 September 20151476PDF: 814HTML: 147 -
PREVALENCE OF STAPHYLOCOCCUS AUREUS STRAINS IN RAW SHEEP MILK CHEESE AND ENTEROTOXIGENIC PROFILE
Published: 2 August 20121004PDF: 1042 -
FLOQSwabTM: optimisation of procedures for the recovery of microbiological samples from surfaces
Published: 3 August 20161371PDF: 771HTML: 225 -
EFFECT OF SELECTED DAIRY STARTER CULTURES ON MICROBIOLOGICAL, CHEMICAL AND SENSORY CHARACTERISTICS OF VENISON (Dama dama) NITRITE-FREE DRY-CURED SAUSAGES
Published: 1 August 2011778PDF: 1539 -
Low-frequency focused thermosonication for Salmonella typhimurium inactivation: an in vitro study
Published: 22 May 20241249PDF: 127HTML: 9 -
Frequency and seasonality of viable Helicobacter pylori in drinking water in Dhamar Governorate, Yemen
Published: 6 September 2023531PDF: 142HTML: 27 -
Evaluation of antifungal effect of gaseous ozone in a meat processing plant
Published: 6 June 20141183PDF - FULL TEXT IN ENG: 896HTML: 154 -
Prevalence of Brucella spp. in milk from aborted and non-aborted animals in Dhamar governorate, Yemen
Published: 5 December 2022892PDF: 320HTML: 25 -
Evaluation of the antibacterial activity of bergamot essential oils on different Listeria monocytogenes strains
Published: 1 December 20162550PDF: 709HTML: 428 -
Physicochemical and microbiological attributes of dried anchovies (Stolephorus commersonnii) in the formation of histamine along the supply chain
Published: 4 September 2023573PDF: 156HTML: 8 -
Official food safety audits in large scale retail trades in the time of COVID: system control experiences supported by an innovative approach
Published: 5 December 2022603PDF: 223HTML: 23 -
Comparison of γ-aminobutyric acid and biogenic amine content of different types of ewe’s milk cheese produced in Sardinia, Italy
Published: 24 June 20153813PDF: 3355HTML: 302 -
Validity of cold storage and heat treatment on the deactivation of Vibrio parahaemolyticus isolated from fish meat markets
Published: 18 January 20241871PDF: 218HTML: 36 -
Evaluation of hepatitis E virus RNA persistence in experimentally contaminated cured pork liver sausages
Published: 2 April 2024440PDF: 134HTML: 10 -
Food safety knowledge and microbiological hygiene of households in selected areas of Kwa-Zulu Natal, South Africa
Published: 3 July 20181497PDF: 685HTML: 219