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Infrared drying as a potential alternative to convective drying for biltong production
Published: 6 July 20161750PDF: 784HTML: 351 -
Effect of selected starter cultures on physical, chemical and microbiological characteristics and biogenic amine content in Protected Geographical Indication Ciauscolo salami
Published: 17 February 20162392PDF: 1160HTML: 637 -
Microbiological and physico-chemical changes during manufacture of an Italian goat cheese made from raw milk
Published: 18 December 20141716PDF - FULL TEXT IN ENG: 711HTML: 204 -
Study of the population dynamics of Listeria monocytogenes and Pseudomonas fluorescens in buffalo mozzarella by means of challenge testing
Published: 3 June 20161420PDF: 1546HTML: 374 -
Retrospective study on the hygienic quality of fresh ricotta cheeses produced in Sicily, Italy
Published: 9 April 20181819PDF: 581HTML: 101 -
Monitoring of bivalve mollusk harvesting areas: the relevance of Salmonella spp.
Published: 15 March 20241487PDF: 88SUPPLEMENTARY MATERIAL: 23HTML: 2 -
Microbiological, chemical-physical and sensory characteristics of Fabriano salami from pigs fed Oregano vulgaris extract
Published: 26 February 20181178PDF: 705HTML: 141 -
First multi-year retrospective study on Vibrio parahaemolyticus and Vibrio vulnificus prevalence in Ruditapes philippinarum harvested in Sacca di Goro, Italy
Published: 15 November 20161200PDF: 693HTML: 255 -
Reduction of Escherichia coli O157:H7 during manufacture and ripening of Italian semi-dry salami
Published: 11 June 20141213PDF - FULL TEXT IN ENG: 716HTML: 181 -
Dynamic of Campylobacter species contamination along a poultry slaughtering chain
Published: 1 October 20142102PDF - FULL TEXT IN ENG: 694HTML: 381 -
Effect of a phenolic extract from olive vegetation water on fresh salmon steak quality during storage
Published: 14 November 20161189PDF: 813HTML: 295 -
Microbiological flora dynamics in a vacuum packed ripened cheese after thermal abuse
Published: 7 May 2013972PDF: 1086 -
Analysis of process factors of dry fermented salami to control Listeria monocytogenes
Published: 24 January 20171819PDF: 922HTML: 182 -
Staphylococcal food poisoning outbreaks occurred in Sicily (Italy) from 2009 to 2016
Published: 13 March 20241617PDF: 133HTML: 39 -
Thymus vulgaris (red thyme) and Caryophyllus aromaticus (clove) essential oils to control spoilage microorganisms in pork under modified atmosphere
Published: 3 August 20161136PDF: 585HTML: 167 -
Influence of pigskin on Salmonella contamination of pig carcasses and cutting lines in an Italian slaughterhouse
Published: 11 May 20161426PDF: 805HTML: 246 -
Praedicere Possumus: An Italian web-based application for predictive microbiology to ensure food safety
Published: 9 April 20181810PDF: 455HTML: 71 -
The addition of ascorbic acid improves the microbiological quality and shelf life of Atlantic mackerel (Scomber scombrus) fillets stored in ice
Published: 1 July 2024569PDF: 118 -
Occurrence of Vibrio parahaemolyticus, Vibrio cholerae and Vibrio vulnificus in the clam Ruditapes philippinarum (Adams & Reeve, 1850) from Emilia Romagna and Sardinia, Italy
Published: 1 April 20163285PDF: 1086HTML: 784 -
Effects of osmotic stress on Listeria monocytogenes ATCC 7644: persistent cells and heat resistance
Published: 8 March 20231504PDF: 213HTML: 8 -
Effect of dietary treatment with olive oil by-product (olive cake) on physico-chemical, sensory and microbial characteristics of beef during storage
Published: 1 December 20151885PDF: 1117HTML: 301 -
SUSTAINABILITY OF BIODIVERSITY BY VALORIZATION OF SARDA BREED GOAT DRY HAMS
Published: 8 January 2011732PDF: 1234 -
Spectrophotometric techniques for the characterization of strains involved in the blue pigmentation of food: Preliminary results
Published: 9 April 20181847PDF: 612HTML: 269 -
Antimicrobial activity of olive mill wastewater extract against Pseudomonas fluorescens isolated from mozzarella cheese
Published: 11 May 20161706PDF: 817HTML: 552
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