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Found 57 items.
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Infrared drying as a potential alternative to convective drying for biltong production
Published: 6 July 20161759PDF: 788HTML: 351 -
The role of geographical indication in supporting food safety: a not taken for granted nexus
Published: 1 December 20151766PDF: 866HTML: 456 -
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 20241709PDF: 202SUPPLEMENTARY MATERIAL: 44HTML: 24 -
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 20151892PDF: 1124HTML: 301 -
Utility of acute phase proteins as biomarkers of transport stress in ewes and beef cattle
Published: 28 May 20151932PDF: 1352HTML: 170 -
Preliminary data on the microbial profile of dry and wet aged bovine meat obtained from different breeds in Sardinia
Published: 8 June 20231401PDF: 230HTML: 9 -
Challenges of sanitary compliance related to trade in products of animal origin in Southern Africa
Published: 30 June 20151530PDF: 1122HTML: 587 -
Effect of a phenolic extract from olive vegetation water on fresh salmon steak quality during storage
Published: 14 November 20161197PDF: 816HTML: 295 -
Microbiological quality and presence of foodborne pathogens in raw milk cheeses and raw meat products marketed at farm level in Switzerland
Published: 3 July 20181974PDF: 680HTML: 187 -
Evaluation model of plate waste to monitor food consumption in two different catering settings
Published: 20 May 20141754PDF - FULL TEXT IN ENG: 994HTML: 227 -
Nutritional quality of preparations based on Döner Kebab sold in two towns of Veneto Region, Italy: preliminary results
Published: 9 June 20151678PDF: 723HTML: 195 -
Evaluation of biogenic amines levels, and biochemical and microbiological characterization of Italian-type salami sold in Rio de Janeiro, Brazil
Published: 28 August 20152029PDF: 971HTML: 722 -
Evaluation of post-fermentation heating times and temperatures for controlling Shiga toxin-producing Escherichia coli cells in a non-dried, pepperoni-type sausage
Published: 3 July 20181103PDF: 452HTML: 153 -
Evaluation of vacuum packaging for extending the shelf life of Sardinian fermented sausage
Published: 8 June 20231322PDF: 251HTML: 6 -
Does hunted wild boar meat meet modern consumer nutritional expectations?
Published: 22 February 20241417PDF: 205HTML: 17 -
A systematic review of the role of integrated farming and the participation of universities in ensuring food security: Malaysia’s effort
Published: 29 March 2024893PDF: 199HTML: 16 -
Antilisterial activity of olive-derived polyphenols: an experimental study on meat preparations
Published: 20 May 20244864PDF: 76HTML: 1 -
Noise assessment in slaughterhouses by means of a smartphone app
Published: 3 July 20183002PDF: 629HTML: 246 -
Reduction of the microbial load in meat maturation rooms with and without alkaline electrolyzed water fumigation
Published: 1 August 2023568PDF: 165HTML: 10 -
Validity of cold storage and heat treatment on the deactivation of Vibrio parahaemolyticus isolated from fish meat markets
Published: 18 January 20241871PDF: 218HTML: 35 -
Beliefs about raw milk production and consumption and their relationship with health in Miraflores, Boyacá, Colombia
Published: 23 May 20242663PDF: 81HTML: 7 -
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Determination of plasmatic cortisol for evaluation of animal welfare during slaughter
Published: 29 September 20171442PDF: 749HTML: 194 -
Microbiological, chemical-physical and sensory characteristics of Fabriano salami from pigs fed Oregano vulgaris extract
Published: 26 February 20181187PDF: 706HTML: 141 -
Frequency, serotyping, antibiogram, and seasonality of Salmonella isolated from red meat markets
Published: 4 June 20244285PDF: 101HTML: 4 -
The use of ascorbic acid as a food additive: technical-legal issues
Published: 5 February 20165782PDF: 2363HTML: 482 -
Shelf-life of sheep arrosticini packaged in protective atmosphere
Published: 8 June 20231159PDF: 173HTML: 4 -
Atmosferic pressure non-thermal plasma: Preliminary investigation
Published: 5 December 2022583PDF: 297HTML: 16 -
The effect of nano-silver packaging in increasing the shelf life of nuts: An in vitro model
Published: 7 November 20171699PDF: 867HTML: 146 -
Preliminary investigation on the use of allyl isothiocyanate to increase the shelf-life of gilthead sea bream (Sparus aurata) fillets
Published: 17 September 20151312PDF: 740HTML: 210 -
Soybean and lactose in meat products and preparations sampled at retail
Published: 3 June 20161338PDF: 655HTML: 150 -
Surface carcass treatment with olive mill wastewater polyphenolic extract against Salmonella Enteritidis and Listeria monocytogenes: in vitro and in situ assessment
Published: 16 May 20241944PDF: 71SUPPLEMENTARY MATERIAL: 37HTML: 2 -
Evaluating food safety knowledge and practices among Saudi women in Al-Ahsa Region, Saudi Arabia
Published: 8 March 20231689PDF: 327HTML: 6 -
Effect of dietary inclusion of different lipid supplements on performance and carcass quality traits of growing beef heifers
Published: 23 May 2019886PDF: 418HTML: 34 -
Stress factors during cattle slaughter
Published: 28 August 20142156PDF - FULL TEXT IN ENG: 1072HTML: 324 -
Investigation on the microbiological hazards in an artisanal salami produced in Northern Italy and its production environment in different seasonal periods
Published: 8 March 20231623PDF: 287HTML: 14 -
Antimicrobial activity of olive mill wastewater extract against Pseudomonas fluorescens isolated from mozzarella cheese
Published: 11 May 20161721PDF: 823HTML: 552 -
Evaluation of two loop-mediated isothermal amplification methods for the detection of Salmonella Enteritidis and Listeria monocytogenes in artificially contaminated ready-to-eat fresh products
Published: 28 August 20152216PDF: 1112HTML: 1173 -
African swine fever: implications for the Italian pork trade
Published: 10 May 20241476PDF: 128SUPPLEMENTARY MATERIAL: 124HTML: 15 -
A case study on DNA barcoding for pet food mislabeling in South Korea
Published: 8 March 20232001PDF: 252SUPPLEMENTARY MATERIAL: 46HTML: 12 -
Evaluation of antifungal effect of gaseous ozone in a meat processing plant
Published: 6 June 20141180PDF - FULL TEXT IN ENG: 896HTML: 154 -
Effect of packaging and storage conditions on some quality traits of bovine meat
Published: 21 June 2022720PDF: 361HTML: 36 -
Classification of bovine carcasses: New biometric remote sensing tools
Published: 16 October 2020643PDF: 424HTML: 17 -
Analysis of the causes of the seizure and destruction of carcasses and organs in a slaughterhouse in central Italy in the 2010-2016 period
Published: 31 March 20182016PDF: 544HTML: 72 -
Effects of post-mortem inspection techniques change on the detection capability of low public health impact diseases of slaughtered pigs: A quasi-experimental study
Published: 13 December 2022531PDF: 231HTML: 9 -
Antimicrobial activity of four essential oils against pigmenting Pseudomonas fluorescens and biofilmproducing Staphylococcus aureus of dairy origin
Published: 11 December 20172423PDF: 1551HTML: 297 -
Behaviour of Listeria monocytogenes and Escherichia coli O157:H7 during the cheese making of traditional raw-milk cheeses from Italian Alps
Published: 30 September 20151662PDF: 911HTML: 236 -
Official controls on traditional and ethnic butchers: evidence gathered to improve food safety
Published: 1 September 20231095PDF: 191HTML: 9 -
Evaluation of a loop-mediated isothermal amplification method for the detection of Listeria monocytogenes in dairy food
Published: 14 December 20171448PDF: 609HTML: 220