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Found 31 items.
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Food safety culture in food companies: evaluation of the perception of food safety culture in three Tuscan food companies
Published: 8 March 20231710PDF: 573HTML: 20 -
Analyzing consumer perceptions about food safety by applying the food-related lifestyle approach
Published: 5 February 20241464PDF: 216HTML: 10 -
Risk assessment terminology: risk communication part 2
Published: 19 April 20161134PDF: 683HTML: 115 -
Consumers’ attitude towards fish meat
Published: 11 September 20142161PDF - FULL TEXT IN ENG: 1434HTML: 382 -
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Genuine and natural: the opinion of teen consumers
Published: 9 February 20171276PDF: 893HTML: 120 -
Consumers’ preferences for a local food product: the case of a new Carnaroli rice product in Lombardy
Published: 28 April 20171811PDF: 861HTML: 225 -
Food safety knowledge and climate in the university canteens of three European countries
Published: 11 July 2023605PDF: 208HTML: 7 -
Consumers’ perception and knowledge of food safety: results of questionnaires accessible on IZSalimenTO website
Published: 2 April 20151948PDF: 994APPENDIX: 232HTML: 758 -
The role of geographical indication in supporting food safety: a not taken for granted nexus
Published: 1 December 20151744PDF: 849HTML: 454 -
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Risk assessment terminology: risk communication part 1
Published: 30 March 20162550PDF: 923HTML: 1857 -
Noise assessment in slaughterhouses by means of a smartphone app
Published: 3 July 20182930PDF: 590HTML: 244 -
Thymus vulgaris (red thyme) and Caryophyllus aromaticus (clove) essential oils to control spoilage microorganisms in pork under modified atmosphere
Published: 3 August 20161125PDF: 575HTML: 167 -
Re-determination of the primary shelf-life of food products: what are the guarantees for the consumer?
Published: 8 June 20231156PDF: 178HTML: 6 -
Using a concentrate of phenols obtained from olive vegetation water to preserve chilled food: two case studies
Published: 2 May 20161446PDF: 831HTML: 263 -
Evaluating food safety knowledge and practices among Saudi women in Al-Ahsa Region, Saudi Arabia
Published: 8 March 20231559PDF: 280HTML: 6 -
Eustrongylides spp. parasite risk management in Atherina boyeri from Lake Trasimeno
Published: 7 August 2023447PDF: 98HTML: 2 -
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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 -
Differences in chemical, physical and microbiological characteristics of Italian burrata cheeses made in artisanal and industrial plants of Apulia Region
Published: 3 June 20161502PDF: 893HTML: 306 -
Does hunted wild boar meat meet modern consumer nutritional expectations?
Published: 22 February 20241296PDF: 136HTML: 9 -
Soybean and lactose in meat products and preparations sampled at retail
Published: 3 June 20161320PDF: 640HTML: 149 -
Microbiological, chemical-physical and sensory characteristics of Fabriano salami from pigs fed Oregano vulgaris extract
Published: 26 February 20181156PDF: 691HTML: 140 -
“I’m better than you”: assessing the presence of optimistic bias among Italian hunters
Published: 17 July 202457PDF: 19 -
Wild boar captured in a large corral-style trap or hunted: preliminary comparison of meat quality traits
Published: 8 November 2023753PDF: 95HTML: 9 -
Production of farmstead lactose-free Pecorino di Osilo and ricotta cheeses from sheep’s milk
Published: 17 February 20171729PDF: 1132HTML: 187 -
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Official controls on traditional and ethnic butchers: evidence gathered to improve food safety
Published: 1 September 20231047PDF: 169HTML: 6 -
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Investigation on the microbiological hazards in an artisanal salami produced in Northern Italy and its production environment in different seasonal periods
Published: 8 March 20231553PDF: 248HTML: 14
1 - 31 of 31 items