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Found 65 items.
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Monitoring of bivalve mollusk harvesting areas: the relevance of Salmonella spp.
1412PDF: 57SUPPLEMENTARY MATERIAL: 17HTML: 1 -
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Antimicrobial activity of essential oils against Staphylococcus aureus in fresh sheep cheese
1982PDF - FULL TEXT IN ENG: 1236HTML: 346 -
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Analysis of foreign matter in foodstuffs using the light filth test: report 2012-2013
3486PDF: 1466HTML: 1744 -
Sample size planning and the statistical significance of official controls by sampling
536PDF: 204HTML: 10 -
Cold chain and consumers’ practices: exploratory results of focus group interviews
1241PDF - FULL TEXT IN ENG: 695HTML: 203 -
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The role of geographical indication in supporting food safety: a not taken for granted nexus
1741PDF: 846HTML: 454 -
Evaluation model of plate waste to monitor food consumption in two different catering settings
1732PDF - FULL TEXT IN ENG: 977HTML: 227 -
Arsenic speciation in fish products and seafood as a prerequisite for proper risk assessment
1787PDF: 1000HTML: 376 -
Isolation of Cronobacter spp. (Enterobacter sakazakii) from artisanal mozzarella
1944PDF: 1336HTML: 165 -
Retrospective analysis of Vibrio spp. isolated from marketed crustaceans using multilocus sequence analysis
1499PDF: 259SUPPLEMENTARY MATERIAL: 31HTML: 12 -
High microbial loads found in minimally-processed sliced mushrooms from Italian market
1636PDF: 498HTML: 159 -
Microbiological and chemical analysis of land snails commercialised in Sicily
2239PDF: 978HTML: 362 -
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The effect of nano-silver packaging in increasing the shelf life of nuts: An in vitro model
1639PDF: 827HTML: 143 -
Retrospective study on the hygienic quality of fresh ricotta cheeses produced in Sicily, Italy
1783PDF: 566HTML: 101 -
Secondary metabolites from Penicillium roqueforti, a starter for the production of Gorgonzola cheese
8551PDF - FULL TEXT IN ENG: 1888HTML: 1173 -
Application of DNA barcoding for controlling of the species from Octopus genus
1789PDF - FULL TEXT IN ENG: 806HTML: 333 -
Evaluation of hygiene and safety criteria in the production of a traditional Piedmont cheese
1708PDF - FULL TEXT IN ENG: 1062HTML: 1215