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Found 47 items.
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Sensory and microbiological evaluation of traditional ovine ricotta cheese in modified atmosphere packaging
Published: 9 June 20142322PDF - FULL TEXT IN ENG: 1316HTML: 325 -
A Quality Index Method-based evaluation of sensory quality of red mullet (Mullus barbatus) and its shelf-life determination
Published: 8 March 20231366PDF: 220HTML: 44 -
Evaluation of vacuum packaging for extending the shelf life of Sardinian fermented sausage
Published: 8 June 20231228PDF: 213HTML: 6 -
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 -
Using a concentrate of phenols obtained from olive vegetation water to preserve chilled food: two case studies
Published: 2 May 20161446PDF: 831HTML: 263 -
Microbiological and chemico-physical shelf-life and panel test to evaluate acceptability of liver mortadella
Published: 17 November 20161254PDF: 688HTML: 216 -
Indicators of protein spoilage in fresh and defrosted crustaceans and cephalopods stored in domestic condition
Published: 26 February 20181470PDF: 848HTML: 204 -
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 -
Shelf life evaluation of ricotta fresca sheep cheese in modified atmosphere packaging
Published: 3 August 20161832PDF: 875HTML: 267 -
Microbiological, chemical-physical and sensory characteristics of Fabriano salami from pigs fed Oregano vulgaris extract
Published: 26 February 20181156PDF: 691HTML: 140 -
Shelf-life of sheep arrosticini packaged in protective atmosphere
Published: 8 June 20231122PDF: 150HTML: 4 -
Formulation and shelf-life of fish burgers served to preschool children
Published: 30 March 20171478PDF: 663HTML: 236 -
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Accelerated shelf life determination of corn snack bars
Published: 4 October 20231247PDF: 236HTML: 35 -
Fish welfare during slaughter: the European Council Regulation 1099/09 application
Published: 12 July 2023559PDF: 186HTML: 8 -
Wild boar captured in a large corral-style trap or hunted: preliminary comparison of meat quality traits
Published: 8 November 2023753PDF: 95HTML: 9 -
Re-determination of the primary shelf-life of food products: what are the guarantees for the consumer?
Published: 8 June 20231156PDF: 178HTML: 6 -
Evaluation of biogenic amines levels, and biochemical and microbiological characterization of Italian-type salami sold in Rio de Janeiro, Brazil
Published: 28 August 20151971PDF: 954HTML: 722 -
Quality traits of Ciauscolo salami from meat of pigs fed rosemary extract enriched diet
Published: 10 June 20131487PDF: 1237 -
The hygiene-sanitary control in the wild game meats
Published: 26 February 20181036PDF: 749HTML: 88 -
American lobsters (Homarus americanus) not surviving during air transport: evaluation of microbial spoilage
Published: 2 May 20161472PDF: 940HTML: 148 -
Effects of osmotic stress on Listeria monocytogenes ATCC 7644: persistent cells and heat resistance
Published: 8 March 20231481PDF: 200HTML: 7 -
Use of commercial protective cultures in portioned sheep milk cheeses to control Listeria monocytogenes
Published: 8 March 20231521PDF: 204HTML: 18 -
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 -
Evaluation of post-fermentation heating times and temperatures for controlling Shiga toxin-producing Escherichia coli cells in a non-dried, pepperoni-type sausage
Published: 3 July 20181070PDF: 432HTML: 151 -
Antimicrobial activity of olive mill wastewater extract against Pseudomonas fluorescens isolated from mozzarella cheese
Published: 11 May 20161686PDF: 797HTML: 552 -
SHELF –LIFE OF SEA BREAM (SPARUS AURATA) PACKAGED IN MODIFIED ATMOSPHERE: RELATIONSHIPs BETWEEN SENSORY AND MICROBIOLOGICAL PARAMETERS
Published: 21 March 2009737PDF: 1069 -
Retrospective study on the hygienic quality of fresh ricotta cheeses produced in Sicily, Italy
Published: 9 April 20181788PDF: 566HTML: 101 -
Assessment of the farm management of culling cattle: a survey of existing practices and suggestions for drafting of best practices
Published: 20 May 20141082PDF - FULL TEXT IN ENG: 483HTML: 385 -
Effect of a phenolic extract from olive vegetation water on fresh salmon steak quality during storage
Published: 14 November 20161174PDF: 800HTML: 295 -
DRY SALTED AND SMOKED TUNA PRODUCTS. CHEMICAL, RHEOLOGICAL AND NUTRITIONAL CHARACTERISTICS
Published: 13 March 2010852PDF: 1128 -
INSPECTIVE AND HYGIENIC-SANITARY EVALUATIONS ON Centrolophus niger
Published: 13 December 2009599PDF: 1285 -
Infrared drying as a potential alternative to convective drying for biltong production
Published: 6 July 20161741PDF: 769HTML: 350 -
Maiorchino cheese: physicochemical, hygienic and safety characteristics
Published: 17 February 20151222PDF: 814HTML: 150 -
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Study on potential Clostridium botulinum growth and toxin production in Parma ham
Published: 19 April 20162582PDF: 1687HTML: 775 -
Preliminary data on the microbial profile of dry and wet aged bovine meat obtained from different breeds in Sardinia
Published: 8 June 20231359PDF: 207HTML: 9 -
Evolution of the microbiological profile of vacuum-packed ricotta salata cheese during shelf-life
Published: 11 May 20162071PDF: 1063HTML: 357 -
Consumers’ preferences for a local food product: the case of a new Carnaroli rice product in Lombardy
Published: 28 April 20171811PDF: 861HTML: 225 -
Microbiological challenge testing for Listeria monocytogenes in ready-to-eat food: a practical approach
Published: 10 December 20142854PDF - FULL TEXT IN ENG: 1903HTML: 409 -
Lactic acid bacteria from artisanal raw goat milk cheeses: technological properties and antimicrobial potential
Published: 27 October 20231249PDF: 238HTML: 3 -
Does hunted wild boar meat meet modern consumer nutritional expectations?
Published: 22 February 20241296PDF: 136HTML: 9 -
Salting by vacuum brine impregnation in nitrite-free lonza: effect on Enterobacteriaceae
Published: 24 January 20171671PDF: 744HTML: 107 -
Evaluation model of plate waste to monitor food consumption in two different catering settings
Published: 20 May 20141737PDF - FULL TEXT IN ENG: 978HTML: 227 -
Evaluation of antifungal effect of gaseous ozone in a meat processing plant
Published: 6 June 20141171PDF - FULL TEXT IN ENG: 885HTML: 154 -
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 -
Thermal inactivation and growth potential of Listeria monocytogenes in smoked tench
Published: 3 August 20161105PDF: 623HTML: 409
1 - 47 of 47 items