FOR AUTHORS
Search
Search Results
Found 21 items.
-
Minimum bactericidal concentration of phenols extracted from oil vegetation water on spoilers, starters and food-borne bacteria
Published: 28 May 20151366PDF: 984HTML: 297 -
Bactericidal efficacy of lithium magnesium silicate hydrosol incorporated with slightly acidic electrolyzed water in disinfection application against Escherichia coli
Published: 18 January 2024998PDF: 115HTML: 4 -
Evaluation of antifungal effect of gaseous ozone in a meat processing plant
Published: 6 June 20141172PDF - FULL TEXT IN ENG: 886HTML: 154 -
Effects of osmotic stress on Listeria monocytogenes ATCC 7644: persistent cells and heat resistance
Published: 8 March 20231483PDF: 201HTML: 7 -
Using a concentrate of phenols obtained from olive vegetation water to preserve chilled food: two case studies
Published: 2 May 20161446PDF: 835HTML: 263 -
Antimicrobial activity of essential oils against Staphylococcus aureus in fresh sheep cheese
Published: 28 August 20141986PDF - FULL TEXT IN ENG: 1245HTML: 346 -
Antimicrobial activity of olive mill wastewater extract against Pseudomonas fluorescens isolated from mozzarella cheese
Published: 11 May 20161687PDF: 803HTML: 552 -
In vitro evaluation of bacteriocin-like inhibitory substances produced by lactic acid bacteria isolated during traditional Sicilian cheese making
Published: 9 February 201624821PDF: 1961HTML: 1932 -
Surface carcass treatment with olive mill wastewater polyphenolic extract against Salmonella enteritidis and Listeria monocytogenes: in vitro and in situ assessment
Published: 16 May 20241265PDF: 104SUPPLEMENTARY MATERIAL: 59 -
Thymus vulgaris (red thyme) and Caryophyllus aromaticus (clove) essential oils to control spoilage microorganisms in pork under modified atmosphere
Published: 3 August 20161125PDF: 579HTML: 167 -
Use of commercial protective cultures in portioned sheep milk cheeses to control Listeria monocytogenes
Published: 8 March 20231522PDF: 206HTML: 18 -
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 20151871PDF: 1106HTML: 301 -
The effect of nano-silver packaging in increasing the shelf life of nuts: An in vitro model
Published: 7 November 20171653PDF: 838HTML: 143 -
Preliminary investigation on the use of allyl isothiocyanate to increase the shelf-life of gilthead sea bream (Sparus aurata) fillets
Published: 17 September 20151296PDF: 732HTML: 210 -
Effect of a phenolic extract from olive vegetation water on fresh salmon steak quality during storage
Published: 14 November 20161175PDF: 802HTML: 295 -
Lactic acid bacteria from artisanal raw goat milk cheeses: technological properties and antimicrobial potential
Published: 27 October 20231250PDF: 239HTML: 3 -
Thymus vulgaris L. as a possible effective substitute for nitrates in meat products
Published: 19 August 2020740PDF: 435HTML: 20 -
BACTERICIDAL ACTIVITY OF ELECTROLYZED OXIDIZING WATER ON MEAT AND POULTRY
Published: 21 September 2008812PDF: 1022 -
Microbiological, chemical-physical and sensory characteristics of Fabriano salami from pigs fed Oregano vulgaris extract
Published: 26 February 20181159PDF: 695HTML: 140 -
1 - 21 of 21 items