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Consumers’ attitude towards fish meat
Published: 11 September 20142164PDF - FULL TEXT IN ENG: 1440HTML: 384 -
Formulation and shelf-life of fish burgers served to preschool children
Published: 30 March 20171488PDF: 672HTML: 236 -
Validity of cold storage and heat treatment on the deactivation of Vibrio parahaemolyticus isolated from fish meat markets
Published: 18 January 20241774PDF: 168HTML: 15 -
Assessment of perfluorooctane sulfonate and perfluorooctanoic acid exposure through fish consumption in Italy
Published: 2 November 20161624PDF: 968HTML: 362 -
Does hunted wild boar meat meet modern consumer nutritional expectations?
Published: 22 February 20241341PDF: 162HTML: 11 -
Carassius auratus as a bioindicator of the health status of Lake Trasimeno and risk assessment for consumers
Published: 18 July 2023455PDF: 155HTML: 3 -
Carbon monoxide residues in vacuum-packed yellowfin tuna loins (Thunnus Albacares)
Published: 8 September 20151637PDF: 867HTML: 306 -
Eustrongylides spp. parasite risk management in Atherina boyeri from Lake Trasimeno
Published: 7 August 2023466PDF: 107HTML: 2 -
Identification of Listeria spp. strains isolated from meat products and meat production plants by multiplex polymerase chain reaction
Published: 1 December 20151933PDF: 929HTML: 531 -
Occurrence of parasites of the genus Eustrongylides spp. (Nematoda: Dioctophymatidae) in fish caught in Trasimeno lake, Italy
Published: 15 November 20161626PDF: 592HTML: 215 -
American lobsters (Homarus americanus) not surviving during air transport: evaluation of microbial spoilage
Published: 2 May 20161476PDF: 946HTML: 148 -
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Fish welfare during slaughter: the European Council Regulation 1099/09 application
Published: 12 July 2023576PDF: 194HTML: 8 -
Indicators of protein spoilage in fresh and defrosted crustaceans and cephalopods stored in domestic condition
Published: 26 February 20181495PDF: 861HTML: 204 -
Thymus vulgaris (red thyme) and Caryophyllus aromaticus (clove) essential oils to control spoilage microorganisms in pork under modified atmosphere
Published: 3 August 20161131PDF: 582HTML: 167 -
Features of Lactobacillus sakei isolated from Italian sausages: focus on strains from Ventricina del Vastese
Published: 1 December 20152369PDF: 1020HTML: 663 -
Molecular typing of Staphylococcus aureus isolate responsible for staphylococcal poisoning incident in homemade food
Published: 3 June 20162159PDF: 984HTML: 190 -
Detection of Arcobacter spp. in food products collected from Sicilia region: A preliminary study
Published: 3 July 20181319PDF: 754HTML: 144 -
Development of a new method for extracting histamine from marine fish flesh using the salting-out technique
Published: 19 February 2024801PDF: 169HTML: 6 -
Salting by vacuum brine impregnation in nitrite-free lonza: effect on Enterobacteriaceae
Published: 24 January 20171675PDF: 748HTML: 107 -
Development of a method to extract and amplify the complete mitogenome of some Sparidae species
Published: 22 June 20171161PDF: 545HTML: 250 -
Analysis of the original notifications in the Tuscany region “Rapid Alert System for Food and Feed” in the seven-year period 2015-2021
Published: 4 April 20241081PDF: 78HTML: 1 -
Listeria monocytogenes persistence in ready-to-eat sausages and in processing plants
Published: 6 February 20141618PDF: 818HTML: 162 -
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 20141865PDF - FULL TEXT IN ENG: 712HTML: 86 -
Detection of sulfites in fresh meat preparation commercialised at retail in Lazio Region
Published: 22 June 20171183PDF: 623HTML: 230 -
Using a concentrate of phenols obtained from olive vegetation water to preserve chilled food: two case studies
Published: 2 May 20161451PDF: 839HTML: 263 -
Effect of selected starter cultures on physical, chemical and microbiological characteristics and biogenic amine content in Protected Geographical Indication Ciauscolo salami
Published: 17 February 20162385PDF: 1157HTML: 637 -
Preliminary investigation on the use of allyl isothiocyanate to increase the shelf-life of gilthead sea bream (Sparus aurata) fillets
Published: 17 September 20151301PDF: 734HTML: 210 -
Effect of a phenolic extract from olive vegetation water on fresh salmon steak quality during storage
Published: 14 November 20161183PDF: 808HTML: 295 -
Evaluating food safety knowledge and practices among Saudi women in Al-Ahsa Region, Saudi Arabia
Published: 8 March 20231593PDF: 296HTML: 6 -
Cold chain and consumers’ practices: exploratory results of focus group interviews
Published: 9 December 20141248PDF - FULL TEXT IN ENG: 717HTML: 203 -
A systematic review of the role of integrated farming and the participation of universities in ensuring food security: Malaysia’s effort
Published: 29 March 2024627PDF: 120HTML: 8 -
Food allergens: state of the art in Piedmont region in the period 2011-2012
Published: 6 June 20141376PDF - FULL TEXT IN ENG: 690HTML: 223 -
Evaluation of biogenic amines levels, and biochemical and microbiological characterization of Italian-type salami sold in Rio de Janeiro, Brazil
Published: 28 August 20151978PDF: 962HTML: 722 -
Monitoring of polyphosphate levels in animal source products collected in Italy by means of ion chromatography with suppressed conductivity detection
Published: 30 August 2023999PDF: 187HTML: 3 -
Evaluation of a loop-mediated isothermal amplification method for the detection of Listeria monocytogenes in dairy food
Published: 14 December 20171342PDF: 593HTML: 217 -
A case study on DNA barcoding for pet food mislabeling in South Korea
Published: 8 March 20231516PDF: 231SUPPLEMENTARY MATERIAL: 40HTML: 12 -
Microbiological stability of canned tuna produced in Italy and in non-European countries
Published: 19 March 20152493PDF: 1436HTML: 383 -
Thermal inactivation and growth potential of Listeria monocytogenes in smoked tench
Published: 3 August 20161111PDF: 633HTML: 409 -
Microbiological and chemico-physical shelf-life and panel test to evaluate acceptability of liver mortadella
Published: 17 November 20161265PDF: 693HTML: 217 -
Consumers’ perception and knowledge of food safety: results of questionnaires accessible on IZSalimenTO website
Published: 2 April 20151968PDF: 1004APPENDIX: 236HTML: 758 -
Study on potential Clostridium botulinum growth and toxin production in Parma ham
Published: 19 April 20162597PDF: 1703HTML: 776 -
Re-determination of the primary shelf-life of food products: what are the guarantees for the consumer?
Published: 8 June 20231174PDF: 189HTML: 6 -
Microbiological and chemical contamination in different types of food of non-European origin
Published: 15 October 20131390PDF: 1638 -
Occurrence of Aliarcobacter spp. in fresh and pre-cut vegetables of common use in San José, Costa Rica
Published: 2 October 2023875PDF: 124HTML: 4 -
Atmosferic pressure non-thermal plasma: Preliminary investigation
Published: 5 December 2022549PDF: 280HTML: 15 -
Study of acrylamide level in food from vending machines
Published: 2 November 20161243PDF: 786HTML: 162 -
Detection of Arcobacter spp. in Mytilus galloprovincialis samples collected from Apulia region
Published: 17 February 20152293PDF - FULL TEXT IN ENG: 1026HTML: 123 -
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 2022578PDF: 208HTML: 20 -
A culture independent method for the detection of Aeromonas sp. from water samples
Published: 18 January 20162109PDF: 928HTML: 619