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Shelf life evaluation of ricotta fresca sheep cheese in modified atmosphere packaging
Published: 3 August 20161832PDF: 875HTML: 267 -
Evaluation of hygiene and safety criteria in the production of a traditional Piedmont cheese
Published: 28 August 20141712PDF - FULL TEXT IN ENG: 1064HTML: 1215 -
Microbiological and physico-chemical changes during manufacture of an Italian goat cheese made from raw milk
Published: 18 December 20141700PDF - FULL TEXT IN ENG: 701HTML: 203 -
Microbiological flora dynamics in a vacuum packed ripened cheese after thermal abuse
Published: 7 May 2013969PDF: 1082 -
IDENTIFICATION OF AUTOCHTHONOUS LACTOBACILLI AND PRELIMINAR STUDY OF ANTI-LISTERIAL ACTIVITY IN COLD-SMOKED SALMON SCRAPS
Published: 8 January 2011543PDF: 1458 -
Quality traits of Ciauscolo salami from meat of pigs fed rosemary extract enriched diet
Published: 10 June 20131487PDF: 1237 -
Features of Lactobacillus sakei isolated from Italian sausages: focus on strains from Ventricina del Vastese
Published: 1 December 20152361PDF: 1013HTML: 661 -
Screening of oxalate degrading lactic acid bacteria of food origin
Published: 13 April 20171937PDF: 996HTML: 257 -
Lactic acid bacteria from artisanal raw goat milk cheeses: technological properties and antimicrobial potential
Published: 27 October 20231249PDF: 238HTML: 3 -
Sheep milk yogurt from a short food supply chain: study of the microbiological, chemico-physical and organoleptic parameters in relation to shelf-life
Published: 28 August 20141687PDF - FULL TEXT IN ENG: 1286HTML: 255 -
Microbiological profile of chicken carcasses: A comparative analysis using shotgun metagenomic sequencing
Published: 11 April 20181803PDF: 692HTML: 85 -
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 -
Contribution of natural milk culture to microbiota, safety and hygiene of raw milk cheese produced in alpine malga
Published: 10 April 20182010PDF: 652HTML: 89 -
CHANGES OF MICROFLORA DURING STORAGE OF ‘NDUJA, A VERY TYPICAL SAUSAGE OF CALABRIA (ITALY)
Published: 8 January 20111105PDF: 1617 -
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 -
In vitro evaluation of bacteriocin-like inhibitory substances produced by lactic acid bacteria isolated during traditional Sicilian cheese making
Published: 9 February 201624785PDF: 1957HTML: 1932 -
Effect of a new sustainable cooling system used during firming and brining on the microbiological, chemical, and sensory characteristics of buffalo mozzarella cheese
Published: 11 July 2023566PDF: 145HTML: 11 -
Re-determination of the primary shelf-life of food products: what are the guarantees for the consumer?
Published: 8 June 20231156PDF: 178HTML: 6 -
Microbial characteristics of Conciato Romano: an artisanal cheese made from raw sheep’s milk
Published: 25 November 20131372PDF - FULL TEXT IN ENG: 1413 -
Characterisation of the microflora contaminating the wooden vats used for traditional Sicilian cheese production
Published: 17 March 20152514PDF: 1406HTML: 617
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