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Features of Lactobacillus sakei isolated from Italian sausages: focus on strains from Ventricina del Vastese
Published: 1 December 20152364PDF: 1017HTML: 661 -
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 20181074PDF: 436HTML: 151 -
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 20151740PDF: 1038HTML: 1022 -
Contribution of natural milk culture to microbiota, safety and hygiene of raw milk cheese produced in alpine malga
Published: 10 April 20182014PDF: 656HTML: 89 -
Shotgun metagenomic investigation of foodborne pathogens and antimicrobial resistance genes in artisanal fermented meat products from the Mediterranean area
Published: 10 May 2024492PDF: 122HTML: 6 -
Effect of selected starter cultures on physical, chemical and microbiological characteristics and biogenic amine content in Protected Geographical Indication Ciauscolo salami
Published: 17 February 20162380PDF: 1154HTML: 637 -
Analysis of process factors of dry fermented salami to control Listeria monocytogenes
Published: 24 January 20171803PDF: 912HTML: 178 -
Investigation on the microbiological hazards in an artisanal salami produced in Northern Italy and its production environment in different seasonal periods
Published: 8 March 20231560PDF: 255HTML: 14 -
Reduction of Escherichia coli O157:H7 during manufacture and ripening of Italian semi-dry salami
Published: 11 June 20141208PDF - FULL TEXT IN ENG: 714HTML: 181 -
Evaluation of biogenic amines levels, and biochemical and microbiological characterization of Italian-type salami sold in Rio de Janeiro, Brazil
Published: 28 August 20151974PDF: 959HTML: 722 -
Evaluation of vacuum packaging for extending the shelf life of Sardinian fermented sausage
Published: 8 June 20231241PDF: 220HTML: 6 -
Introduction to Challenge Test and Microbiological Characterisation of Local Products
Published: 5 March 20141125PDF: 793HTML: 133 -
Use of commercial protective cultures in portioned sheep milk cheeses to control Listeria monocytogenes
Published: 8 March 20231527PDF: 208HTML: 18 -
Study of growth potential of Listeria monocytogenes in low fat salami: an innovative Italian meat product
Published: 27 February 20141411PDF: 1228HTML: 190 -
In vitro evaluation of bacteriocin-like inhibitory substances produced by lactic acid bacteria isolated during traditional Sicilian cheese making
Published: 9 February 201624840PDF: 1962HTML: 1932 -
Yoghurt from short supply chain: preliminary study of microbiological and physicochemical characteristics during shelf life
Published: 18 April 20131234PDF: 1299 -
Anti-Listeria activity of lactic acid bacteria in two traditional Sicilian cheeses
Published: 24 January 20172027PDF: 1612HTML: 382 -
Characterisation of yeasts isolated from ‘Nduja of Spilinga
Published: 17 April 20141759PDF - FULL TEXT IN ENG: 834HTML: 360 -
Lactic acid bacteria from artisanal raw goat milk cheeses: technological properties and antimicrobial potential
Published: 27 October 20231256PDF: 241HTML: 3 -
Retrospective study on the hygienic quality of fresh ricotta cheeses produced in Sicily, Italy
Published: 9 April 20181793PDF: 574HTML: 101 -
Role of verocytotoxigenic Escherichia coli in the swine production chain
Published: 29 June 20151648PDF: 927HTML: 542 -
Praedicere Possumus: An Italian web-based application for predictive microbiology to ensure food safety
Published: 9 April 20181798PDF: 451HTML: 71 -
Reduction of Listeria innocua contamination in vacuum-packaged dry-cured Italian pork products after high hydrostatic pressure treatment
Published: 17 June 20152121PDF: 757HTML: 84 -
Listeria monocytogenes persistence in ready-to-eat sausages and in processing plants
Published: 6 February 20141614PDF: 817HTML: 162 -
Screening of oxalate degrading lactic acid bacteria of food origin
Published: 13 April 20171941PDF: 1002HTML: 259 -
Microbiological and physico-chemical changes during manufacture of an Italian goat cheese made from raw milk
Published: 18 December 20141704PDF - FULL TEXT IN ENG: 703HTML: 204 -
Development of a new method for extracting histamine from marine fish flesh using the salting-out technique
Published: 19 February 2024768PDF: 156HTML: 6 -
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Behaviour of Listeria monocytogenes in artisanal raw milk Pecorino Umbro cheese: a microbiological challenge test
Published: 4 September 20151453PDF: 803HTML: 147 -
Validity of cold storage and heat treatment on the deactivation of Vibrio parahaemolyticus isolated from fish meat markets
Published: 18 January 20241756PDF: 156HTML: 10 -
MOLECULAR IDENTIFICATION AND GENOTYPING OF CIAUSCOLO AUTOCHTHONOUS MICROFLORA: PRELIMINARY STUDY
Published: 8 January 2011577PDF: 1488 -
BIOGENIC AMINE CONTENT IN “PECORINO DEL PARCO DI MIGLIARINO - SAN ROSSORE”
Published: 8 January 201123133PDF: 952 -
Shelf life evaluation of ricotta fresca sheep cheese in modified atmosphere packaging
Published: 3 August 20161834PDF: 879HTML: 267 -
Behaviour of Escherichia coli O157:H7 during the manufacture and ripening of an Italian traditional raw goat milk cheese
Published: 4 February 20141194PDF: 805HTML: 218 -
Minimum bactericidal concentration of phenols extracted from oil vegetation water on spoilers, starters and food-borne bacteria
Published: 28 May 20151369PDF: 986HTML: 297 -
Prevalence and antimicrobial resistance profiles of Salmonella spp. in poultry meat
Published: 8 June 20231381PDF: 291HTML: 10
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