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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 -
American lobsters (Homarus americanus) not surviving during air transport: evaluation of microbial spoilage
Published: 2 May 20161472PDF: 940HTML: 148 -
Evolution of the microbiological profile of vacuum-packed ricotta salata cheese during shelf-life
Published: 11 May 20162071PDF: 1063HTML: 357 -
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 -
Preliminary investigation on the use of allyl isothiocyanate to increase the shelf-life of gilthead sea bream (Sparus aurata) fillets
Published: 17 September 20151296PDF: 729HTML: 210 -
Shelf life evaluation of ricotta fresca sheep cheese in modified atmosphere packaging
Published: 3 August 20161832PDF: 875HTML: 267 -
Retrospective study on the hygienic quality of fresh ricotta cheeses produced in Sicily, Italy
Published: 9 April 20181788PDF: 566HTML: 101 -
Infrared drying as a potential alternative to convective drying for biltong production
Published: 6 July 20161741PDF: 769HTML: 350 -
In vitro evaluation of bacteriocin-like inhibitory substances produced by lactic acid bacteria isolated during traditional Sicilian cheese making
Published: 9 February 201624785PDF: 1957HTML: 1932 -
Characterisation of the microflora contaminating the wooden vats used for traditional Sicilian cheese production
Published: 17 March 20152514PDF: 1406HTML: 617 -
Evaluation of vacuum packaging for extending the shelf life of Sardinian fermented sausage
Published: 8 June 20231228PDF: 213HTML: 6 -
Indicators of protein spoilage in fresh and defrosted crustaceans and cephalopods stored in domestic condition
Published: 26 February 20181470PDF: 848HTML: 204 -
Hygienic-sanitary evaluation of sushi and sashimi sold in Messina and Catania, Italy
Published: 10 June 20142811PDF - FULL TEXT IN ENG: 1345HTML: 250 -
Antimicrobial activity of four essential oils against pigmenting Pseudomonas fluorescens and biofilmproducing Staphylococcus aureus of dairy origin
Published: 11 December 20172385PDF: 1530HTML: 297 -
Antimicrobial activity of olive mill wastewater extract against Pseudomonas fluorescens isolated from mozzarella cheese
Published: 11 May 20161686PDF: 797HTML: 552 -
Bactericidal efficacy of lithium magnesium silicate hydrosol incorporated with slightly acidic electrolyzed water in disinfection application against Escherichia coli
Published: 18 January 2024996PDF: 113HTML: 4 -
Shelf life of anchovy products (Engraulis encrasicolus): evaluation of sensory, microbiological and chemical properties
Published: 6 February 20141649PDF: 882HTML: 278 -
Evaluation of the antibacterial activity of bergamot essential oils on different Listeria monocytogenes strains
Published: 1 December 20162522PDF: 687HTML: 428 -
Reduction of Listeria innocua contamination in vacuum-packaged dry-cured Italian pork products after high hydrostatic pressure treatment
Published: 17 June 20152121PDF: 751HTML: 84 -
Distribution of Pseudomonas species in a dairy plant affected by occasional blue discoloration
Published: 10 December 20142319PDF - FULL TEXT IN ENG: 728HTML: 250 -
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 -
Microbiological and chemico-physical shelf-life and panel test to evaluate acceptability of liver mortadella
Published: 17 November 20161254PDF: 688HTML: 216 -
Formulation and shelf-life of fish burgers served to preschool children
Published: 30 March 20171478PDF: 663HTML: 236 -
High microbial loads found in minimally-processed sliced mushrooms from Italian market
Published: 10 April 20181640PDF: 500HTML: 159 -
Praedicere Possumus: An Italian web-based application for predictive microbiology to ensure food safety
Published: 9 April 20181795PDF: 445HTML: 71 -
Evaluation of some microbiological and chemical parameters of Campania buffalo ricotta cheese
Published: 28 September 20171042PDF: 516HTML: 118 -
Salting by vacuum brine impregnation in nitrite-free lonza: effect on Enterobacteriaceae
Published: 24 January 20171671PDF: 744HTML: 107 -
Effectiveness of essential oils against dual-species biofilm of Listeria monocytogenes and Pseudomonas fluorescens in a Ricotta-based model system
Published: 8 March 20231498PDF: 249HTML: 10 -
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 -
Microbiological challenge testing for Listeria monocytogenes in ready-to-eat food: a practical approach
Published: 10 December 20142854PDF - FULL TEXT IN ENG: 1903HTML: 409 -
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
Published: 28 August 20152188PDF: 1091HTML: 1173 -
Use of commercial protective cultures in portioned sheep milk cheeses to control Listeria monocytogenes
Published: 8 March 20231521PDF: 204HTML: 18 -
Validity of cold storage and heat treatment on the deactivation of Vibrio parahaemolyticus isolated from fish meat markets
Published: 18 January 20241745PDF: 152HTML: 8 -
Influence of incubation conditions on biofilm formation by Pseudomonas fluorescens isolated from dairy products and dairy manufacturing plants
Published: 3 August 20162174PDF: 708HTML: 768 -
Spectrophotometric techniques for the characterization of strains involved in the blue pigmentation of food: Preliminary results
Published: 9 April 20181836PDF: 600HTML: 266 -
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 -
Dissemination and persistence of Pseudomonas spp. in small-scale dairy farms
Published: 2 May 20161643PDF: 754HTML: 87 -
Re-determination of the primary shelf-life of food products: what are the guarantees for the consumer?
Published: 8 June 20231156PDF: 178HTML: 6 -
Evaluating food safety knowledge and practices among Saudi women in Al-Ahsa Region, Saudi Arabia
Published: 8 March 20231559PDF: 280HTML: 6 -
Microbiological safety of dry-aged meat: a critical review of data gaps and research needs to define process hygiene and safety criteria
Published: 13 May 2024768PDF: 154SUPPLEMENTARY MATERIAL: 69 -
Evaluation of hygienic quality and labelling of fish distributed in public canteens of Northeast Italy
Published: 20 September 20161414PDF: 703HTML: 383 -
Evaluation of a loop-mediated isothermal amplification method for the detection of Listeria monocytogenes in dairy food
Published: 14 December 20171328PDF: 585HTML: 217 -
Behaviour of Listeria monocytogenes in artisanal raw milk Pecorino Umbro cheese: a microbiological challenge test
Published: 4 September 20151451PDF: 801HTML: 147 -
MICROBIOLOGICAL INVESTIGATION ON MOZZARELLA CHEESE SAMPLES NEAR THEIR EXPIRY DATE
Published: 13 March 2010669PDF: 1698 -
Food safety knowledge and microbiological hygiene of households in selected areas of Kwa-Zulu Natal, South Africa
Published: 3 July 20181440PDF: 643HTML: 216 -
Anti-Listeria activity of lactic acid bacteria in two traditional Sicilian cheeses
Published: 24 January 20172026PDF: 1609HTML: 382 -
Salmonella detection and aerobic colony count in deep-frozen carcasses of house sparrow (Passer domesticus) and starling (Sturnus vulgaris) intended for human consumption
Published: 4 June 20141111PDF - FULL TEXT IN ENG: 792HTML: 96 -
Study on microbial communities in domestic kitchen sponges: Evidence of Cronobacter sakazakii and Extended Spectrum Beta Lactamase (ESBL) producing bacteria
Published: 11 February 20191603PDF: 739HTML: 130 -
The hygiene-sanitary control in the wild game meats
Published: 26 February 20181036PDF: 749HTML: 88 -
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