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Analyzing consumer perceptions about food safety by applying the food-related lifestyle approach
Published: 5 February 20241791PDF: 317HTML: 15 -
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 20151810PDF: 1048HTML: 1022 -
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 -
Microbiological, chemical-physical and sensory characteristics of Fabriano salami from pigs fed Oregano vulgaris extract
Published: 26 February 20181187PDF: 706HTML: 141 -
Monitoring of bivalve mollusk harvesting areas: the relevance of Salmonella spp.
Published: 15 March 20241501PDF: 100SUPPLEMENTARY MATERIAL: 23HTML: 7 -
New trends in the Chinese diet: cultural influences on consumer behaviour
Published: 19 April 20163274PDF: 1479HTML: 293 -
Consumers’ preferences for a local food product: the case of a new Carnaroli rice product in Lombardy
Published: 28 April 20171861PDF: 892HTML: 225 -
Antimicrobial activity of essential oils against Staphylococcus aureus in fresh sheep cheese
Published: 28 August 20142027PDF - FULL TEXT IN ENG: 1263HTML: 347 -
Foreign bodies in dried mushrooms marketed in Italy
Published: 2 November 20151588PDF: 902HTML: 2047 -
Behaviour of Listeria monocytogenes in artisanal raw milk Pecorino Umbro cheese: a microbiological challenge test
Published: 4 September 20151476PDF: 814HTML: 147 -
Analysis of foreign matter in foodstuffs using the light filth test: report 2012-2013
Published: 25 September 20153522PDF: 1487HTML: 1746 -
Sample size planning and the statistical significance of official controls by sampling
Published: 11 July 2023612PDF: 228HTML: 22 -
Microbiological and chemico-physical shelf-life and panel test to evaluate acceptability of liver mortadella
Published: 17 November 20161282PDF: 710HTML: 217 -
Cold chain and consumers’ practices: exploratory results of focus group interviews
Published: 9 December 20141862PDF - FULL TEXT IN ENG: 740HTML: 203 -
Food safety knowledge, hygiene practices among food handlers, and microbiological quality of animal side dishes in contract catering
Published: 21 May 20241851PDF: 296HTML: 8 -
Study of growth potential of Listeria monocytogenes in low fat salami: an innovative Italian meat product
Published: 27 February 20141435PDF: 1244HTML: 190 -
Storage test on apple juice after ultrasound treatment
Published: 26 March 20141843PDF: 994HTML: 277 -
Formulation and shelf-life of fish burgers served to preschool children
Published: 30 March 20171510PDF: 699HTML: 236 -
Food safety knowledge and microbiological hygiene of households in selected areas of Kwa-Zulu Natal, South Africa
Published: 3 July 20181497PDF: 685HTML: 219 -
The role of geographical indication in supporting food safety: a not taken for granted nexus
Published: 1 December 20151766PDF: 866HTML: 456 -
Evaluation of a loop-mediated isothermal amplification method for the detection of Listeria monocytogenes in dairy food
Published: 14 December 20171448PDF: 609HTML: 220 -
Using a concentrate of phenols obtained from olive vegetation water to preserve chilled food: two case studies
Published: 2 May 20161472PDF: 849HTML: 263 -
Evaluation model of plate waste to monitor food consumption in two different catering settings
Published: 20 May 20141754PDF - FULL TEXT IN ENG: 994HTML: 227 -
Arsenic speciation in fish products and seafood as a prerequisite for proper risk assessment
Published: 17 February 20151810PDF: 1012HTML: 378 -
Prevalence and characterisation of shigatoxigenic Escherichia coli isolated from beef cattle fed with prebiotics
Published: 14 December 20171001PDF: 469HTML: 64 -
Indicators of protein spoilage in fresh and defrosted crustaceans and cephalopods stored in domestic condition
Published: 26 February 20181538PDF: 879HTML: 204 -
Quality assessment of Zeus faber (Peter’s fish) ovaries regularly commercialized for human consumption
Published: 9 April 20181561PDF: 493HTML: 104 -
Physicochemical and microbiological attributes of dried anchovies (Stolephorus commersonnii) in the formation of histamine along the supply chain
Published: 4 September 2023573PDF: 156HTML: 8 -
Behaviour of Escherichia coli O157:H7 during the manufacture and ripening of an Italian traditional raw goat milk cheese
Published: 4 February 20141207PDF: 824HTML: 218 -
Effects of home-made boiling of bovine raw milk on its microbiological quality
Published: 31 October 20121062PDF: 1497 -
A study on textile microfiber contamination in the gastrointestinal tracts of Merluccius merluccius samples from the Tyrrhenian Sea
Published: 28 March 2024755PDF: 137HTML: 15 -
Paralytic shellfish poison algal biotoxins: Sardinia report 2002-2011 and non-compliance management
Published: 26 September 20131131PDF: 1292 -
Differences in chemical, physical and microbiological characteristics of Italian burrata cheeses made in artisanal and industrial plants of Apulia Region
Published: 3 June 20161524PDF: 922HTML: 313 -
Isolation of Cronobacter spp. (Enterobacter sakazakii) from artisanal mozzarella
Published: 4 February 20141963PDF: 1362HTML: 167 -
Microbiological and chemical analysis of land snails commercialised in Sicily
Published: 28 May 20152268PDF: 1004HTML: 372 -
Retrospective analysis of Vibrio spp. isolated from marketed crustaceans using multilocus sequence analysis
Published: 8 March 20231697PDF: 297SUPPLEMENTARY MATERIAL: 42HTML: 20 -
High microbial loads found in minimally-processed sliced mushrooms from Italian market
Published: 10 April 20181663PDF: 523HTML: 160 -
Kebab: can the traditional cooking process sanitize a natural contamination by Listeria monocytogenes?
Published: 3 July 20181159PDF: 728HTML: 133 -
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 -
The effect of nano-silver packaging in increasing the shelf life of nuts: An in vitro model
Published: 7 November 20171699PDF: 867HTML: 146 -
Accelerated shelf life determination of corn snack bars
Published: 4 October 20231436PDF: 302HTML: 45 -
Official controls on traditional and ethnic butchers: evidence gathered to improve food safety
Published: 1 September 20231095PDF: 191HTML: 9 -
Retrospective study on the hygienic quality of fresh ricotta cheeses produced in Sicily, Italy
Published: 9 April 20181834PDF: 588HTML: 101 -
Food risk associated with vegetable consumption, exposure to antimicrobial-resistant strains and pesticide residues
Published: 8 June 20231716PDF: 356HTML: 24 -
Secondary metabolites from Penicillium roqueforti, a starter for the production of Gorgonzola cheese
Published: 11 September 20148585PDF - FULL TEXT IN ENG: 1920HTML: 1179 -
Application of DNA barcoding for controlling of the species from Octopus genus
Published: 9 December 20141863PDF - FULL TEXT IN ENG: 843HTML: 335 -
Nutritional quality of preparations based on Döner Kebab sold in two towns of Veneto Region, Italy: preliminary results
Published: 9 June 20151678PDF: 723HTML: 195 -
Frequency, serotyping, antibiogram, and seasonality of Salmonella isolated from red meat markets
Published: 4 June 20244285PDF: 101HTML: 4 -
LISTERIA MONOCYTOGENES RISK EVALUATION IN READY TO EAT DELI PRODUCTS
Published: 19 December 2008849PDF: 1407 -
Wild boar captured in a large corral-style trap or hunted: preliminary comparison of meat quality traits
Published: 8 November 2023816PDF: 111HTML: 11