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Found 69 items.
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Evaluation of vacuum packaging for extending the shelf life of Sardinian fermented sausage
Published: 8 June 20231322PDF: 251HTML: 6 -
A Quality Index Method-based evaluation of sensory quality of red mullet (Mullus barbatus) and its shelf-life determination
Published: 8 March 20231416PDF: 258HTML: 68 -
Sensory and microbiological evaluation of traditional ovine ricotta cheese in modified atmosphere packaging
Published: 9 June 20142358PDF - FULL TEXT IN ENG: 1333HTML: 325 -
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 20151892PDF: 1124HTML: 301 -
Using a concentrate of phenols obtained from olive vegetation water to preserve chilled food: two case studies
Published: 2 May 20161472PDF: 849HTML: 263 -
Antilisterial activity of olive-derived polyphenols: an experimental study on meat preparations
Published: 20 May 20244864PDF: 76HTML: 1 -
Preliminary data on the microbial profile of dry and wet aged bovine meat obtained from different breeds in Sardinia
Published: 8 June 20231401PDF: 230HTML: 9 -
Analyzing consumer perceptions about food safety by applying the food-related lifestyle approach
Published: 5 February 20241791PDF: 317HTML: 15 -
Storage test on apple juice after ultrasound treatment
Published: 26 March 20141843PDF: 994HTML: 277 -
Indicators of protein spoilage in fresh and defrosted crustaceans and cephalopods stored in domestic condition
Published: 26 February 20181538PDF: 879HTML: 204 -
Effect of a new sustainable cooling system used during firming and brining on the microbiological, chemical, and sensory characteristics of buffalo mozzarella cheese
Published: 11 July 2023641PDF: 163HTML: 12 -
Carbon monoxide residues in vacuum-packed yellowfin tuna loins (Thunnus Albacares)
Published: 8 September 20151657PDF: 879HTML: 309 -
Microbiological, chemical-physical and sensory characteristics of Fabriano salami from pigs fed Oregano vulgaris extract
Published: 26 February 20181187PDF: 706HTML: 141 -
Formulation and shelf-life of fish burgers served to preschool children
Published: 30 March 20171510PDF: 699HTML: 236 -
Hygienic and sensory quality factors affecting the shelf-life of Fruhe (Casu axedu) traditional Sardinian fresh cheese
Published: 4 November 20132143PDF - FULL TEXT IN ENG: 1601 -
Shelf life of anchovy products (Engraulis encrasicolus): evaluation of sensory, microbiological and chemical properties
Published: 6 February 20141672PDF: 932HTML: 278 -
Infrared drying as a potential alternative to convective drying for biltong production
Published: 6 July 20161759PDF: 788HTML: 351 -
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Re-determination of the primary shelf-life of food products: what are the guarantees for the consumer?
Published: 8 June 20231202PDF: 208HTML: 9 -
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Lactic acid bacteria from artisanal raw goat milk cheeses: technological properties and antimicrobial potential
Published: 27 October 20231349PDF: 280HTML: 5 -
Use of commercial protective cultures in portioned sheep milk cheeses to control Listeria monocytogenes
Published: 8 March 20231566PDF: 229HTML: 24 -
Thymus vulgaris (red thyme) and Caryophyllus aromaticus (clove) essential oils to control spoilage microorganisms in pork under modified atmosphere
Published: 3 August 20161144PDF: 595HTML: 167 -
Microbiological safety of dry-aged meat: a critical review of data gaps and research needs to define process hygiene and safety criteria
Published: 13 May 20241709PDF: 202SUPPLEMENTARY MATERIAL: 44HTML: 24 -
Does hunted wild boar meat meet modern consumer nutritional expectations?
Published: 22 February 20241417PDF: 205HTML: 17 -
Microbiological challenge testing for Listeria monocytogenes in ready-to-eat food: a practical approach
Published: 10 December 20142909PDF - FULL TEXT IN ENG: 1951HTML: 409 -
Maiorchino cheese: physicochemical, hygienic and safety characteristics
Published: 17 February 20151234PDF: 829HTML: 150 -
Activity of R(+) limonene against Anisakis larvae
Published: 1 December 20151706PDF: 850HTML: 374 -
Sheep milk yogurt from a short food supply chain: study of the microbiological, chemico-physical and organoleptic parameters in relation to shelf-life
Published: 28 August 20141703PDF - FULL TEXT IN ENG: 1307HTML: 255 -
Retrospective study on the hygienic quality of fresh ricotta cheeses produced in Sicily, Italy
Published: 9 April 20181834PDF: 588HTML: 101 -
Effects of osmotic stress on Listeria monocytogenes ATCC 7644: persistent cells and heat resistance
Published: 8 March 20231519PDF: 223HTML: 8 -
The effect of nano-silver packaging in increasing the shelf life of nuts: An in vitro model
Published: 7 November 20171699PDF: 867HTML: 146 -
Consumers’ preferences for a local food product: the case of a new Carnaroli rice product in Lombardy
Published: 28 April 20171861PDF: 892HTML: 225 -
Surface carcass treatment with olive mill wastewater polyphenolic extract against Salmonella Enteritidis and Listeria monocytogenes: in vitro and in situ assessment
Published: 16 May 20241944PDF: 71SUPPLEMENTARY MATERIAL: 37HTML: 2 -
Evolution of the microbiological profile of vacuum-packed ricotta salata cheese during shelf-life
Published: 11 May 20162104PDF: 1093HTML: 359 -
Shelf life evaluation of ricotta fresca sheep cheese in modified atmosphere packaging
Published: 3 August 20161871PDF: 901HTML: 268 -
Effect of a phenolic extract from olive vegetation water on fresh salmon steak quality during storage
Published: 14 November 20161197PDF: 816HTML: 295 -
Shelf-life of sheep arrosticini packaged in protective atmosphere
Published: 8 June 20231159PDF: 173HTML: 4 -
Microbiological and chemico-physical shelf-life and panel test to evaluate acceptability of liver mortadella
Published: 17 November 20161282PDF: 710HTML: 217 -
Addition of phenols compounds to meat dough intended for salami manufacture and its antioxidant effect
Published: 28 August 20141508PDF - FULL TEXT IN ENG: 1005HTML: 169 -
Determination of cholesterol oxides in anchovies (Engraulis encrasicolus) treated with a commercial mixture of citric acid, trisodium acid and hydrogen peroxide
Published: 13 February 20131280PDF: 1294 -
Evaluation of biogenic amines levels, and biochemical and microbiological characterization of Italian-type salami sold in Rio de Janeiro, Brazil
Published: 28 August 20152029PDF: 971HTML: 722 -
The hygiene-sanitary control in the wild game meats
Published: 26 February 20181084PDF: 822HTML: 90 -
Quality traits of Ciauscolo salami from meat of pigs fed rosemary extract enriched diet
Published: 10 June 20131528PDF: 1254 -
Effect of infrared technology on the behavior of Listeria monocytogens, Salmonella spp. and Enterobacteriaceae in homogenized raw vaccine milk: preliminary results
Published: 15 May 20241227PDF: 122HTML: 16 -
Anti-Listeria activity of lactic acid bacteria in two traditional Sicilian cheeses
Published: 24 January 20172047PDF: 1630HTML: 384 -
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 -
Sardinian fermented sausage traditional production process: a preliminary survey in eight establishments
Published: 2 August 2024429PDF: 87 -
Nutritional quality, safety and sensory properties of smoked tench (Tinca tinca) pâté from Trasimeno Lake, Italy
Published: 30 September 20191547PDF: 752HTML: 61 -
Differences in chemical, physical and microbiological characteristics of Italian burrata cheeses made in artisanal and industrial plants of Apulia Region
Published: 3 June 20161524PDF: 922HTML: 313