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Development of a new method for extracting histamine from marine fish flesh using the salting-out technique
Published: 19 February 2024750PDF: 152HTML: 5 -
Physicochemical and microbiological attributes of dried anchovies (Stolephorus commersonnii) in the formation of histamine along the supply chain
Published: 4 September 2023507PDF: 128HTML: 8 -
Evaluation of biogenic amines levels, and biochemical and microbiological characterization of Italian-type salami sold in Rio de Janeiro, Brazil
Published: 28 August 20151971PDF: 954HTML: 722 -
Effect of selected starter cultures on physical, chemical and microbiological characteristics and biogenic amine content in Protected Geographical Indication Ciauscolo salami
Published: 17 February 20162377PDF: 1150HTML: 637 -
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“COLATURA DI ALICI “ CETARESE: EVALUATION OF AMINIC PROFILE
Published: 19 December 20084592PDF: 1384 -
Shelf life of anchovy products (Engraulis encrasicolus): evaluation of sensory, microbiological and chemical properties
Published: 6 February 20141649PDF: 882HTML: 278 -
Features of Lactobacillus sakei isolated from Italian sausages: focus on strains from Ventricina del Vastese
Published: 1 December 20152361PDF: 1013HTML: 661 -
Evaluation and identification of histamine-forming bacteria on fish products of middle Adriatic Sea
Published: 18 April 20131764PDF: 1571 -
Indicators of protein spoilage in fresh and defrosted crustaceans and cephalopods stored in domestic condition
Published: 26 February 20181470PDF: 848HTML: 204 -
Molecular typing of Staphylococcus aureus isolate responsible for staphylococcal poisoning incident in homemade food
Published: 3 June 20162152PDF: 974HTML: 190 -
Qualitative determination of histamine in canned yellowfin tuna (Thunnus albacares) marketed in Sardinia (Italy) by rapid screening methods
Published: 1 July 20211431PDF: 461HTML: 20 -
Comparison of γ-aminobutyric acid and biogenic amine content of different types of ewe’s milk cheese produced in Sardinia, Italy
Published: 24 June 20153738PDF: 3335HTML: 298 -
Analysis of the original notifications in the Tuscany region “Rapid Alert System for Food and Feed” in the seven-year period 2015-2021
Published: 4 April 20241059PDF: 61HTML: 1 -
Assessment of environmental chemical contamination and histamine levels in the production of Colatura di Alici di Cetara
Published: 9 July 2024157PDF: 39 -
HISTAMINE PRESENCE IN SARDINIAN CHEESES: A RISK ASSESSMENT CONTRIBUTION
Published: 8 January 2011936PDF: 1397 -
BIOGENIC AMINE CONTENT AND CHEMICAL AND PHYSICAL FEATURES OF ITALIAN FORMAGGIO DI FOSSA
Published: 13 June 20101129PDF: 1649 -
Microbiological and chemical contamination in different types of food of non-European origin
Published: 15 October 20131386PDF: 1632 -
Biogenic amines content in Fiore Sardo cheese in relation to free amino acids and physicochemical characteristics
Published: 1 April 20201352PDF: 726HTML: 33 -
Hygienic-sanitary evaluation of sushi and sashimi sold in Messina and Catania, Italy
Published: 10 June 20142811PDF - FULL TEXT IN ENG: 1345HTML: 250 -
PREVALENCE OF BYOGENES AMMINS IN SEASONED D.O.P. CHEESE TOSCANO PECORINO
Published: 8 January 2011595PDF: 1105 -
BIOGENIC AMINE CONTENT IN “PECORINO DEL PARCO DI MIGLIARINO - SAN ROSSORE”
Published: 8 January 201123094PDF: 949 -
Monitoring of polyphosphate levels in animal source products collected in Italy by means of ion chromatography with suppressed conductivity detection
Published: 30 August 2023982PDF: 181HTML: 3 -
Carbon monoxide residues in vacuum-packed yellowfin tuna loins (Thunnus Albacares)
Published: 8 September 20151632PDF: 858HTML: 305
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