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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 20141700PDF - FULL TEXT IN ENG: 1302HTML: 255 -
Lactic acid bacteria from artisanal raw goat milk cheeses: technological properties and antimicrobial potential
Published: 27 October 20231313PDF: 274HTML: 5 -
Screening of oxalate degrading lactic acid bacteria of food origin
Published: 13 April 20171968PDF: 1020HTML: 281 -
Evaluation of biogenic amines levels, and biochemical and microbiological characterization of Italian-type salami sold in Rio de Janeiro, Brazil
Published: 28 August 20151991PDF: 969HTML: 722 -
Use of commercial protective cultures in portioned sheep milk cheeses to control Listeria monocytogenes
Published: 8 March 20231554PDF: 226HTML: 23 -
In vitro evaluation of bacteriocin-like inhibitory substances produced by lactic acid bacteria isolated during traditional Sicilian cheese making
Published: 9 February 201625131PDF: 1981HTML: 1933 -
Anti-Listeria activity of lactic acid bacteria in two traditional Sicilian cheeses
Published: 24 January 20172042PDF: 1628HTML: 384 -
Comparison of γ-aminobutyric acid and biogenic amine content of different types of ewe’s milk cheese produced in Sardinia, Italy
Published: 24 June 20153803PDF: 3354HTML: 300 -
Investigation on the microbiological hazards in an artisanal salami produced in Northern Italy and its production environment in different seasonal periods
Published: 8 March 20231604PDF: 277HTML: 14 -
Retrospective study on the hygienic quality of fresh ricotta cheeses produced in Sicily, Italy
Published: 9 April 20181826PDF: 585HTML: 101 -
Microbiological and chemico-physical shelf-life and panel test to evaluate acceptability of liver mortadella
Published: 17 November 20161279PDF: 699HTML: 217 -
Preliminary data on the microbial profile of dry and wet aged bovine meat obtained from different breeds in Sardinia
Published: 8 June 20231385PDF: 225HTML: 9 -
CHARACTERIZATION OF AUTOCHTHONUS LACTIC FLORA OF A CAMPANIAN CHILLI CHEESE PRODUCED FROM RAW SHEEP MILK
Published: 2 August 2012980PDF: 1337 -
Characterisation of the microflora contaminating the wooden vats used for traditional Sicilian cheese production
Published: 17 March 20152542PDF: 1428HTML: 617 -
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 20241265PDF: 155SUPPLEMENTARY MATERIAL: 43HTML: 19 -
Kebab: can the traditional cooking process sanitize a natural contamination by Listeria monocytogenes?
Published: 3 July 20181154PDF: 723HTML: 133 -
Reduction of Escherichia coli O157:H7 during manufacture and ripening of Italian semi-dry salami
Published: 11 June 20141219PDF - FULL TEXT IN ENG: 719HTML: 182 -
Microbiological and physico-chemical changes during manufacture of an Italian goat cheese made from raw milk
Published: 18 December 20141723PDF - FULL TEXT IN ENG: 712HTML: 205 -
Behaviour of Listeria monocytogenes and Escherichia coli O157:H7 during the cheese making of traditional raw-milk cheeses from Italian Alps
Published: 30 September 20151654PDF: 908HTML: 236 -
Minimum bactericidal concentration of phenols extracted from oil vegetation water on spoilers, starters and food-borne bacteria
Published: 28 May 20151394PDF: 1004HTML: 297 -
Evaluation of hygiene and safety criteria in the production of a traditional Piedmont cheese
Published: 28 August 20141741PDF - FULL TEXT IN ENG: 1082HTML: 1215 -
Study of growth potential of Listeria monocytogenes in low fat salami: an innovative Italian meat product
Published: 27 February 20141430PDF: 1241HTML: 190 -
Yoghurt from short supply chain: preliminary study of microbiological and physicochemical characteristics during shelf life
Published: 18 April 20131267PDF: 1329 -
Re-determination of the primary shelf-life of food products: what are the guarantees for the consumer?
Published: 8 June 20231194PDF: 200HTML: 7 -
Using a concentrate of phenols obtained from olive vegetation water to preserve chilled food: two case studies
Published: 2 May 20161469PDF: 846HTML: 263 -
Antibacterial activity of metabolites products of Vibrio alginolyticus isolated from sponge Haliclona sp. against Staphylococcus aureus
Published: 24 January 20171457PDF: 939HTML: 373 -
Sensory and microbiological evaluation of traditional ovine ricotta cheese in modified atmosphere packaging
Published: 9 June 20142356PDF - FULL TEXT IN ENG: 1330HTML: 325 -
Effect of selected starter cultures on physical, chemical and microbiological characteristics and biogenic amine content in Protected Geographical Indication Ciauscolo salami
Published: 17 February 20162399PDF: 1162HTML: 637 -
Behaviour of Listeria monocytogenes in artisanal raw milk Pecorino Umbro cheese: a microbiological challenge test
Published: 4 September 20151474PDF: 812HTML: 147 -
Shelf-life of sheep arrosticini packaged in protective atmosphere
Published: 8 June 20231153PDF: 169HTML: 4 -
Behaviour of Escherichia coli O157:H7 during the manufacture and ripening of an Italian traditional raw goat milk cheese
Published: 4 February 20141206PDF: 819HTML: 218 -
Evaluation of vacuum packaging for extending the shelf life of Sardinian fermented sausage
Published: 8 June 20231297PDF: 244HTML: 6 -
CHARACTERIZATION OF LACTIC ACID BACTERIA ISOLATED FROM A TRADITIONAL PASTA FILATA CHEESE
Published: 13 June 20101047PDF: 1184 -
Surface carcass treatment with olive mill wastewater polyphenolic extract against Salmonella Enteritidis and Listeria monocytogenes: in vitro and in situ assessment
Published: 16 May 20241927PDF: 63SUPPLEMENTARY MATERIAL: 36HTML: 2 -
Antimicrobial activity of essential oils against Staphylococcus aureus in fresh sheep cheese
Published: 28 August 20142023PDF - FULL TEXT IN ENG: 1259HTML: 347 -
Development of a new method for extracting histamine from marine fish flesh using the salting-out technique
Published: 19 February 2024865PDF: 197HTML: 10 -
Antimicrobial activity of olive mill wastewater extract against Pseudomonas fluorescens isolated from mozzarella cheese
Published: 11 May 20161717PDF: 821HTML: 552 -
Maiorchino cheese: physicochemical, hygienic and safety characteristics
Published: 17 February 20151233PDF: 828HTML: 150 -
Growth potential of Listeria monocytogenes in sliced turkey bresaola packed in modified atmosphere
Published: 27 February 20141389PDF: 936HTML: 158 -
Microbial characteristics of Conciato Romano: an artisanal cheese made from raw sheep’s milk
Published: 25 November 20131379PDF - FULL TEXT IN ENG: 1420 -
Atmosferic pressure non-thermal plasma: Preliminary investigation
Published: 5 December 2022573PDF: 291HTML: 16 -
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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 2023604PDF: 156HTML: 12 -
Praedicere Possumus: An Italian web-based application for predictive microbiology to ensure food safety
Published: 9 April 20181816PDF: 456HTML: 71 -
Contribution of natural milk culture to microbiota, safety and hygiene of raw milk cheese produced in alpine malga
Published: 10 April 20182033PDF: 671HTML: 89 -
Analysis of process factors of dry fermented salami to control Listeria monocytogenes
Published: 24 January 20171825PDF: 925HTML: 184 -
Addition of phenols compounds to meat dough intended for salami manufacture and its antioxidant effect
Published: 28 August 20141505PDF - FULL TEXT IN ENG: 1003HTML: 169 -
Evaluation of some microbiological and chemical parameters of Campania buffalo ricotta cheese
Published: 28 September 20171060PDF: 530HTML: 118 -
Microbiological profile of chicken carcasses: A comparative analysis using shotgun metagenomic sequencing
Published: 11 April 20181839PDF: 736HTML: 92