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Found 31 items.

Reduction of the microbial load in meat maturation rooms with and without alkaline electrolyzed water fumigation

Federica Savini, Federica Giacometti, Sean Alberto Cuomo, Federico Tomasello, Yitagele Terefe Mekonnen, Fulvia Troja, Valentina Indio, Marco Tassinari, Alessandra De Cesare, Andrea Serraino

01-08-2023

582

PDF: 172

HTML: 12
Bulk tank somatic cell count and associated microbial quality of milk from selected dairy cattle herds in Oyo State, Nigeria

Olufemi Olatoye, Adesola Amosun, Uzo Ogbu, Yemi Okunlade

03-07-2018

1103

PDF: 590

HTML: 248
Amiata donkey milk chain: animal health evaluation and milk quality

Giuseppe Ragona, Franco Corrias, Martina Benedetti, Ilaria Paladini, Federica Salari, Iolanda Altomonte, Mina Martini

03-08-2016

2399

PDF: 1182

HTML: 480
Behaviour of Listeria monocytogenes and Escherichia coli O157:H7 during the cheese making of traditional raw-milk cheeses from Italian Alps

Elena Cosciani-Cunico, Elena Dalzini, Stefania Ducoli, Chiara Sfameni, Barbara Bertasi, Marina-Nadia Losio, Paolo Daminelli, Giorgio Varisco

30-09-2015

1672

PDF: 919

HTML: 236
Assessment of aflatoxin M1 enrichment factor in cheese produced with naturally contaminated milk

Sonia Sabatelli, Lorenzo Gambi, Cristina Baiguera, Franco Paterlini, Filippo Lelli Mami, Laura Uboldi, Paolo Daminelli, Alberto Biancardi

08-06-2023

3306

PDF: 222

HTML: 19
Lactic acid bacteria from artisanal raw goat milk cheeses: technological properties and antimicrobial potential

Beatriz Nunes Silva, Nathália Fernandes, Laís Carvalho, Ana Sofia Faria, José António Teixeira, Carina Rodrigues, Ursula Gonzales-Barron, Vasco Cadavez

27-10-2023

1366

PDF: 288

HTML: 5
Behaviour of Listeria monocytogenes in artisanal raw milk Pecorino Umbro cheese: a microbiological challenge test

Roberta Ortenzi, Raffaella Branciari, Sara Primavilla, David Ranucci, Andrea Valiani

04-09-2015

1482

PDF: 814

HTML: 148
Comparison of γ-aminobutyric acid and biogenic amine content of different types of ewe’s milk cheese produced in Sardinia, Italy

Gavina Manca, Arianna Porcu, Antonio Ru, Margherita Salaris, Mario A. Franco, Enrico P.L. De Santis

24-06-2015

3851

PDF: 3356

HTML: 302
M1 AFLATOXIN, TOTAL BACTERIAL COUNT AND SOMATIC CELL COUNT IN ORGANIC AND CONVENTIONAL MILK

A. Coccollone, A. Canever, M. Trevisani, A. Borsari, F. Giacometti, A. Serraino

49-54

13-09-2009

888

PDF: 1097
Analyzing consumer perceptions about food safety by applying the food-related lifestyle approach

Iliriana Miftari, Drini Imami, Sina Ahmadi Kaliji, Maurizio Canavari, Ekrem Gjokaj

05-02-2024

1872

PDF: 347

HTML: 22
In vitro evaluation of bacteriocin-like inhibitory substances produced by lactic acid bacteria isolated during traditional Sicilian cheese making

Giusi Macaluso, Gerlando Fiorenza, Raimondo Gaglio, Isabella Mancuso, Maria Luisa Scatassa

09-02-2016

25339

PDF: 1992

HTML: 1933
Survey on animal welfare in nine hundred and forty three Italian dairy farms

Angelo Peli, Marco Pietra, Federica Giacometti, Antonella Mazzi, Gianluca Scacco, Andrea Serraino, Lorenzo Scagliarini

03-03-2016

2256

PDF: 1016

HTML: 489
QUALITY AND SAFETY OF ORGANIC AND CONVENTIONAL MILK

F. Conte, S. Agosta

37-40

19-12-2008

652

PDF: 1066
A systematic review of the role of integrated farming and the participation of universities in ensuring food security: Malaysia’s effort

Mohamed Thariq Hameed Sultan, Farah Syazwani Shahar, Mohd Izani Mohd Zain, Ibrahim Komoo

29-03-2024

1044

PDF: 243

HTML: 16
The use of ascorbic acid as a food additive: technical-legal issues

Michele Varvara, Giancarlo Bozzo, Giuseppe Celano, Chiara Disanto, Cosimo Nicola Pagliarone, Gaetano Vitale Celano

05-02-2016

5893

PDF: 2381

HTML: 485
POLYCHLORODIBENZODIOXINS (PCDDs), POLYCHLORODIBENZO-FURANS (PCDFs), AND DIOXIN-LIKE POLYCHLOROBIPHENYLS (DL-PCBs) IN MILK, MOZZARELLA CHEESE, WHEY, AND WHEY CHEESE FROM BUFFALOES RAISED IN THE CAMPANIA REGION

M.L. Cortesi, C. Chirollo, A. Anastasio, P. Sarnelli, S. P. De Filippis, A. Di Domenico

29-33

08-08-2012

824

PDF: 1265
Detection and measurement of radioactive substances in water and food: a narrative review

Fateme Asadi Touranlou, Minoo Moghimani, Masoumeh Marhamati, Mitra Rezaie

26-02-2024

1606

PDF: 205

HTML: 189
Evaluation of two loop-mediated isothermal amplification methods for the detection of Salmonella Enteritidis and Listeria monocytogenes in artificially contaminated ready-to-eat fresh products

Angeliki Birmpa, Konstantinos Kalogeropoulos, Petros Kokkinos, Apostolos Vantarakis

28-08-2015

2228

PDF: 1114

HTML: 1173
Occurrence and genomic characterization of antimicrobial-resistant and potential pathogenic Escherichia coli from Italian artisanal food productions of animal origin

Cecilia Crippa, Alessandra De Cesare, Alex Lucchi, Antonio Parisi, Gerardo Manfreda, Frédérique Pasquali

25-03-2024

303

PDF: 133

SUPPLEMENTARY MATERIAL: 21

HTML: 16
Secondary metabolites from Penicillium roqueforti, a starter for the production of Gorgonzola cheese

Lisa Vallone, Alberto Giardini, Gabriella Soncini

11-09-2014

8601

PDF - FULL TEXT IN ENG: 1928

HTML: 1181
Carassius auratus as a bioindicator of the health status of Lake Trasimeno and risk assessment for consumers

Rossana Roila, Arianna Piersanti, Andrea Valiani, David Ranucci, Tamara Tavoloni, Arianna Stramenga, Francesco Griffoni, Lucia Pittura, Stefania Gorbi, Raffaella Franceschini, Francesco Agnetti, Giuseppe Palma, Raffaella Branciari

18-07-2023

550

PDF: 218

HTML: 3
METHOD FOR RAPID ON-SITE IDENTIFICATION OF VOCs IN EWE MILK

D. Ranucci, R. Branciari, F. Asdrubali, D. Miraglia

97-98

01-08-2011

612

PDF: 876
Storage test on apple juice after ultrasound treatment

Filomena Montemurro, Luca Fasolato, Stefania Balzan, Roberta De Nardi, Giorgio Marchesini, Barbara Cardazzo, Enrico Novelli

26-03-2014

1851

PDF: 998

HTML: 277
Development of a new method for extracting histamine from marine fish flesh using the salting-out technique

Charifa Aoua, Bouchra Yacoubi, Abderrahmane Zekhnini

19-02-2024

939

PDF: 233

HTML: 12
Assessment of perfluorooctane sulfonate and perfluorooctanoic acid exposure through fish consumption in Italy

Andrea Barbarossa, Teresa Gazzotti, Federica Farabegoli, Francesca R. Mancini, Elisa Zironi, Luca Busani, Giampiero Pagliuca

02-11-2016

1662

PDF: 987

HTML: 363
Bactericidal efficacy of lithium magnesium silicate hydrosol incorporated with slightly acidic electrolyzed water in disinfection application against Escherichia coli

Hamzah Aleryani, Gao Qing, Adhita Sri Prabakusuma, Abdullah Abdo, Sam Al-Dalali, Zakarya Al-Zamani, Jian Xintan, He Jin-song

18-01-2024

1064

PDF: 160

HTML: 8
Insect-based products commercialized online: a snapshot of lipid oxidation and mineral content

Stefania Balzan, Luca Fasolato, Federico Fontana, Sarah Currò, Enrico Novelli

06-08-2024

418

PDF: 35

SUPPLEMENTARY MATERIAL: 45

HTML: 0
Salting by vacuum brine impregnation in nitrite-free lonza: effect on Enterobacteriaceae

Annalisa Serio, Clemencia Chaves-López, Chiara Rossi, Paola Pittia, Marco Dalla Rosa, Antonello Paparella

24-01-2017

1700

PDF: 761

HTML: 107
Assessment of the farm management of culling cattle: a survey of existing practices and suggestions for drafting of best practices

Alessandro Russo Frattasi, Lorenzo Cesano, Michelangelo Botta, Daniele Pattono

20-05-2014

1101

PDF - FULL TEXT IN ENG: 509

HTML: 385
New trends in the Chinese diet: cultural influences on consumer behaviour

Teresa Del Giudice, Gianni Cicia, Klaus G. Grunert, Athanasios K. Krystallis, Yanfeng Zhou, Luigi Cembalo, Fabio Verneau, Francesco Caracciolo

19-04-2016

3296

PDF: 1496

HTML: 295
Consumers’ preferences for a local food product: the case of a new Carnaroli rice product in Lombardy

Giovanni Ferrazzi, Vera Ventura, Sabrina Ratti, Claudia Balzaretti

28-04-2017

1874

PDF: 897

HTML: 225

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Reduction of the microbial load in meat maturation rooms with and without alkaline electrolyzed water fumigation

Bulk tank somatic cell count and associated microbial quality of milk from selected dairy cattle herds in Oyo State, Nigeria

Amiata donkey milk chain: animal health evaluation and milk quality

Behaviour of Listeria monocytogenes and Escherichia coli O157:H7 during the cheese making of traditional raw-milk cheeses from Italian Alps

Assessment of aflatoxin M1 enrichment factor in cheese produced with naturally contaminated milk

Lactic acid bacteria from artisanal raw goat milk cheeses: technological properties and antimicrobial potential

Behaviour of Listeria monocytogenes in artisanal raw milk Pecorino Umbro cheese: a microbiological challenge test

Comparison of γ-aminobutyric acid and biogenic amine content of different types of ewe’s milk cheese produced in Sardinia, Italy

M1 AFLATOXIN, TOTAL BACTERIAL COUNT AND SOMATIC CELL COUNT IN ORGANIC AND CONVENTIONAL MILK

Analyzing consumer perceptions about food safety by applying the food-related lifestyle approach

In vitro evaluation of bacteriocin-like inhibitory substances produced by lactic acid bacteria isolated during traditional Sicilian cheese making

Survey on animal welfare in nine hundred and forty three Italian dairy farms

QUALITY AND SAFETY OF ORGANIC AND CONVENTIONAL MILK

A systematic review of the role of integrated farming and the participation of universities in ensuring food security: Malaysia’s effort

The use of ascorbic acid as a food additive: technical-legal issues

POLYCHLORODIBENZODIOXINS (PCDDs), POLYCHLORODIBENZO-FURANS (PCDFs), AND DIOXIN-LIKE POLYCHLOROBIPHENYLS (DL-PCBs) IN MILK, MOZZARELLA CHEESE, WHEY, AND WHEY CHEESE FROM BUFFALOES RAISED IN THE CAMPANIA REGION

Detection and measurement of radioactive substances in water and food: a narrative review

Evaluation of two loop-mediated isothermal amplification methods for the detection of Salmonella Enteritidis and Listeria monocytogenes in artificially contaminated ready-to-eat fresh products

Occurrence and genomic characterization of antimicrobial-resistant and potential pathogenic Escherichia coli from Italian artisanal food productions of animal origin

Secondary metabolites from Penicillium roqueforti, a starter for the production of Gorgonzola cheese

Carassius auratus as a bioindicator of the health status of Lake Trasimeno and risk assessment for consumers

METHOD FOR RAPID ON-SITE IDENTIFICATION OF VOCs IN EWE MILK

Storage test on apple juice after ultrasound treatment

Development of a new method for extracting histamine from marine fish flesh using the salting-out technique

Assessment of perfluorooctane sulfonate and perfluorooctanoic acid exposure through fish consumption in Italy

Bactericidal efficacy of lithium magnesium silicate hydrosol incorporated with slightly acidic electrolyzed water in disinfection application against Escherichia coli

Insect-based products commercialized online: a snapshot of lipid oxidation and mineral content

Salting by vacuum brine impregnation in nitrite-free lonza: effect on Enterobacteriaceae

Assessment of the farm management of culling cattle: a survey of existing practices and suggestions for drafting of best practices

New trends in the Chinese diet: cultural influences on consumer behaviour

Consumers’ preferences for a local food product: the case of a new Carnaroli rice product in Lombardy

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