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Antimicrobial activity of olive mill wastewater extract against Pseudomonas fluorescens isolated from mozzarella cheese
Published: 11 May 20161686PDF: 797HTML: 552 -
Polycyclic aromatic hydrocarbons residues in Gentile di maiale, a smoked meat product typical of some mountain areas in Latina province (Central Italy)
Published: 20 May 20141766PDF - FULL TEXT IN ENG: 707HTML: 86 -
Preliminary survey on the occurrence of microplastics in bivalve mollusks marketed in Apulian fish markets
Published: 8 June 20231560PDF: 282HTML: 21 -
Analysis of foreign matter in foodstuffs using the light filth test: report 2012-2013
Published: 25 September 20153490PDF: 1470HTML: 1745 -
Assessing global good agricultural practices standard adoption: insights from fruit and vegetable farmers in Pakistan
Published: 26 January 20241736PDF: 153SUPPLEMENTARY MATERIAL: 20HTML: 2 -
Study of acrylamide level in food from vending machines
Published: 2 November 20161232PDF: 778HTML: 162 -
Hazard analysis and critical control points among Chinese food business operators
Published: 5 September 20141249PDF - FULL TEXT IN ENG: 672HTML: 121 -
Analysis of a poultry slaughter process: Influence of process stages on the microbiological contamination of broiler carcasses
Published: 6 November 20172376PDF: 1040HTML: 139 -
Microbiological and chemical analysis of land snails commercialised in Sicily
Published: 28 May 20152242PDF: 980HTML: 362 -
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Accelerated shelf life determination of corn snack bars
Published: 4 October 20231247PDF: 236HTML: 35 -
Using a concentrate of phenols obtained from olive vegetation water to preserve chilled food: two case studies
Published: 2 May 20161446PDF: 831HTML: 263 -
Evaluation model of plate waste to monitor food consumption in two different catering settings
Published: 20 May 20141737PDF - FULL TEXT IN ENG: 978HTML: 227 -
“I’m better than you”: assessing the presence of optimistic bias among Italian hunters
Published: 17 July 202457PDF: 19 -
Noise assessment in slaughterhouses by means of a smartphone app
Published: 3 July 20182930PDF: 590HTML: 244 -
Evaluation of hygienic quality and labelling of fish distributed in public canteens of Northeast Italy
Published: 20 September 20161414PDF: 703HTML: 383 -
Antimicrobial activity of essential oils against Staphylococcus aureus in fresh sheep cheese
Published: 28 August 20141986PDF - FULL TEXT IN ENG: 1242HTML: 346 -
Food risk associated with vegetable consumption, exposure to antimicrobial-resistant strains and pesticide residues
Published: 8 June 20231624PDF: 309HTML: 13 -
Resistome and virulome diversity of foodborne pathogens isolated from artisanal food production chain of animal origin in the Mediterranean region
Published: 5 December 2022744PDF: 267HTML: 17 -
Physicochemical and microbiological attributes of dried anchovies (Stolephorus commersonnii) in the formation of histamine along the supply chain
Published: 4 September 2023507PDF: 128HTML: 8 -
American lobsters (Homarus americanus) not surviving during air transport: evaluation of microbial spoilage
Published: 2 May 20161472PDF: 940HTML: 148 -
Microbiological and chemical evaluation of Helix spp. snails from local and non-EU markets, utilised as food in Sardinia
Published: 17 April 20141812PDF - FULL TEXT IN ENG: 795HTML: 216 -
Evaluation of some microbiological and chemical parameters of Campania buffalo ricotta cheese
Published: 28 September 20171042PDF: 516HTML: 118 -
Risk analysis of critical control points of Staphylococcus aureus in layer farms and egg chicken distributors
Published: 26 June 2024124PDF: 47SUPPLEMENTARY MATERIAL: 15 -
DNA barcoding for the verification of supplier’s compliance in the seafood chain: How the lab can support companies in ensuring traceability
Published: 3 July 20181744PDF: 750Supplementary Table 1: 192HTML: 189suppl Table 1: 0 -
Secondary metabolites from Penicillium roqueforti, a starter for the production of Gorgonzola cheese
Published: 11 September 20148556PDF - FULL TEXT IN ENG: 1890HTML: 1173 -
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Behaviour of Escherichia coli O157:H7 during the manufacture and ripening of an Italian traditional raw goat milk cheese
Published: 4 February 20141192PDF: 802HTML: 218 -
Contribution of street food on dietary acrylamide exposure by youth aged nineteen to thirty in Perugia, Italy
Published: 28 September 20171451PDF: 916HTML: 157 -
Behaviour of Listeria monocytogenes in artisanal raw milk Pecorino Umbro cheese: a microbiological challenge test
Published: 4 September 20151451PDF: 801HTML: 147 -
Differences in chemical, physical and microbiological characteristics of Italian burrata cheeses made in artisanal and industrial plants of Apulia Region
Published: 3 June 20161502PDF: 893HTML: 306 -
Vitamin B12 determination in milk, whey and different by-products of ricotta cheese production by ultra performance liquid chromatography coupled with tandem mass spectrometry
Published: 20 October 20171600PDF: 786HTML: 81 -
Foreign bodies in dried mushrooms marketed in Italy
Published: 2 November 20151568PDF: 880HTML: 2045 -
Food safety in collective catering: knowledge, attitudes and correct application of GHP/GMP knowledge among foodservice workers
Published: 19 January 20211265PDF: 702HTML: 19 -
Application of DNA barcoding for controlling of the species from Octopus genus
Published: 9 December 20141827PDF - FULL TEXT IN ENG: 808HTML: 334