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Production of farmstead lactose-free Pecorino di Osilo and ricotta cheeses from sheep’s milk
Published: 17 February 20171737PDF: 1141HTML: 187 -
Comparison of γ-aminobutyric acid and biogenic amine content of different types of ewe’s milk cheese produced in Sardinia, Italy
Published: 24 June 20153758PDF: 3344HTML: 298 -
Behaviour of Listeria monocytogenes in artisanal raw milk Pecorino Umbro cheese: a microbiological challenge test
Published: 4 September 20151460PDF: 805HTML: 147 -
Anti-Listeria activity of lactic acid bacteria in two traditional Sicilian cheeses
Published: 24 January 20172033PDF: 1620HTML: 384 -
Maiorchino cheese: physicochemical, hygienic and safety characteristics
Published: 17 February 20151225PDF: 822HTML: 150 -
Evolution of the microbiological profile of vacuum-packed ricotta salata cheese during shelf-life
Published: 11 May 20162078PDF: 1076HTML: 357 -
Listeria monocytogenes contamination in dairy plants: evaluation of Listeria monocytogenes environmental contamination in two cheese-making plants using sheeps milk
Published: 25 September 20132436PDF: 1732 -
MICROBIOLOGICAL CHARACTERIZAION OF A TYPICAL ITALIAN CHEESE: PECORINO DI LATICAUDA (PART I)
Published: 13 September 20091041PDF: 1440 -
Staphylococcal food poisoning outbreaks occurred in Sicily (Italy) from 2009 to 2016
Published: 13 March 20241568PDF: 122HTML: 24 -
A survey on Aflatoxin M1 content in sheep and goat milk produced in Sardinia Region, Italy (2005-2013)
Published: 9 December 20142234PDF - FULL TEXT IN ENG: 925HTML: 288 -
HISTAMINE PRESENCE IN SARDINIAN CHEESES: A RISK ASSESSMENT CONTRIBUTION
Published: 8 January 2011940PDF: 1402 -
PREVALENCE OF BYOGENES AMMINS IN SEASONED D.O.P. CHEESE TOSCANO PECORINO
Published: 8 January 2011596PDF: 1110 -
Thermal inactivation and growth potential of Listeria monocytogenes in smoked tench
Published: 3 August 20161111PDF: 633HTML: 409 -
AROMATIC CHARACTERISTICS OF PECORINO CHEESES OBTAINED FROM MILK OF EWES FED DIETS CONTAINING DIFFERENT EXTRUDED LINSEED CONCENTRATIONS
Published: 13 September 2009743PDF: 1008 -
Retrospective study on the hygienic quality of fresh ricotta cheeses produced in Sicily, Italy
Published: 9 April 20181813PDF: 578HTML: 101 -
In vitro evaluation of bacteriocin-like inhibitory substances produced by lactic acid bacteria isolated during traditional Sicilian cheese making
Published: 9 February 201624945PDF: 1970HTML: 1933 -
Screening of oxalate degrading lactic acid bacteria of food origin
Published: 13 April 20171945PDF: 1004HTML: 267 -
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 20151878PDF: 1114HTML: 301 -
BIOGENIC AMINE CONTENT IN “PECORINO DEL PARCO DI MIGLIARINO - SAN ROSSORE”
Published: 8 January 201123259PDF: 956 -
Does hunted wild boar meat meet modern consumer nutritional expectations?
Published: 22 February 20241341PDF: 162HTML: 11 -
Microbiological, chemical-physical and sensory characteristics of Fabriano salami from pigs fed Oregano vulgaris extract
Published: 26 February 20181174PDF: 702HTML: 141 -
Sensory and microbiological evaluation of traditional ovine ricotta cheese in modified atmosphere packaging
Published: 9 June 20142335PDF - FULL TEXT IN ENG: 1324HTML: 325 -
Salting by vacuum brine impregnation in nitrite-free lonza: effect on Enterobacteriaceae
Published: 24 January 20171675PDF: 748HTML: 107 -
Isolation of Cronobacter spp. (Enterobacter sakazakii) from artisanal mozzarella
Published: 4 February 20141956PDF: 1349HTML: 167
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