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Thymus vulgaris (red thyme) and Caryophyllus aromaticus (clove) essential oils to control spoilage microorganisms in pork under modified atmosphere
Published: 3 August 20161140PDF: 594HTML: 167 -
LEUCONOSTOC GASICOMITATUM AND PRODUCTION OF BUTYRIC ACID IN CHILLED VACUUM-PACKED EQUINE MEAT
Published: 13 June 2010800PDF: 1139 -
Integrated challenge test: a new approach evaluating quantitative risk assessment of Listeria in ready to eat foods
Published: 13 February 20131232PDF: 1086 -
Minimum bactericidal concentration of phenols extracted from oil vegetation water on spoilers, starters and food-borne bacteria
Published: 28 May 20151394PDF: 1004HTML: 297 -
Effect of infrared technology on the behavior of Listeria monocytogens, Salmonella spp. and Enterobacteriaceae in homogenized raw vaccine milk: preliminary results
Published: 15 May 2024874PDF: 102HTML: 13 -
Shotgun metagenomic investigation of foodborne pathogens and antimicrobial resistance genes in artisanal fermented meat products from the Mediterranean area
Published: 10 May 2024593PDF: 190HTML: 14 -
Evaluation of a loop-mediated isothermal amplification method for the detection of Listeria monocytogenes in dairy food
Published: 14 December 20171381PDF: 609HTML: 219 -
Detection of food hazards in foods: comparison of real time polymerase chain reaction and cultural methods
Published: 28 January 20162161PDF: 1319HTML: 234 -
Shelf-life of Halal fresh and minced beef meat packaged under modified atmosphere
Published: 9 October 20131473PDF - FULL TEXT IN ENG: 1535 -
Production of farmstead lactose-free Pecorino di Osilo and ricotta cheeses from sheep’s milk
Published: 17 February 20171757PDF: 1158HTML: 187 -
PREVALENCE OF STAPHYLOCOCCUS AUREUS STRAINS IN RAW SHEEP MILK CHEESE AND ENTEROTOXIGENIC PROFILE
Published: 2 August 20121002PDF: 1041 -
EVALUATION OF THE SHELF LIFE AND MICROBIOLOGICAL PARAMETERS IN A CHILLED READY TO EAT MEAT PRODUCT: THE “VITEL TONNÈ”
Published: 13 March 2010917PDF: 1140 -
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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: 1537 -
Biopreservation strategies using bacteriocins to control meat spoilage and foodborne outbreaks
Published: 17 October 2024124PDF: 28 -
Levels of nitrates and nitrites in chili pepper and ventricina salami
Published: 5 June 20141887PDF - FULL TEXT IN ENG: 888HTML: 234 -
A Quality Index Method-based evaluation of sensory quality of red mullet (Mullus barbatus) and its shelf-life determination
Published: 8 March 20231409PDF: 252HTML: 62 -
Re-determination of the primary shelf-life of food products: what are the guarantees for the consumer?
Published: 8 June 20231194PDF: 200HTML: 7 -
Introduction to Challenge Test and Microbiological Characterisation of Local Products
Published: 5 March 20141155PDF: 815HTML: 133 -
HYGIENIC EVALUATIONS AND LISTERIA MONOCYTOGENES BEHAVIOUR IN THE PRODUCTION OF ‘NDUJA DI SPILINGA
Published: 8 January 2011732PDF: 1170 -
Beliefs about raw milk production and consumption and their relationship with health in Miraflores, Boyacá, Colombia
Published: 23 May 20242636PDF: 73HTML: 5 -
Definition of a standard protocol to determine the growth potential of Listeria monocytogenes and Yersinia enterocolitica in pork sausage produced in Abruzzo Region, Italy
Published: 2 November 20151756PDF: 1045HTML: 1022 -
Frequency, serotyping, antibiogram, and seasonality of Salmonella isolated from red meat markets
Published: 4 June 20244258PDF: 85HTML: 2 -
Characterisation of yeasts isolated from ‘Nduja of Spilinga
Published: 17 April 20141766PDF - FULL TEXT IN ENG: 840HTML: 361 -
Microbiological challenge testing for Listeria monocytogenes in ready-to-eat food: a practical approach
Published: 10 December 20142904PDF - FULL TEXT IN ENG: 1944HTML: 409 -
Influence of pigskin on Salmonella contamination of pig carcasses and cutting lines in an Italian slaughterhouse
Published: 11 May 20161436PDF: 807HTML: 246 -
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CHARACTERIZATION OF “SA PANEDDA” TRADITIONAL PASTA FILATA CHEESE OF MONTE ACUTO
Published: 21 September 2008765PDF: 1644 -
SUSTAINABILITY OF BIODIVERSITY BY VALORIZATION OF SARDA BREED GOAT DRY HAMS
Published: 8 January 2011735PDF: 1235 -
Comparative analysis of the microbiome composition of artisanal cheeses produced in the Mediterranean area
Published: 10 October 202498PDF: 30SUPPLEMENTARY MATERIAL: 6 -
Behavior of Listeria innocua during the manufacturing and pit-ripening of Formaggio di Fossa di Sogliano PDO cheese
Published: 19 August 2020649PDF: 395HTML: 40