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Effect of selected starter cultures on physical, chemical and microbiological characteristics and biogenic amine content in Protected Geographical Indication Ciauscolo salami
Published: 17 February 20162378PDF: 1153HTML: 637 -
Contribution of natural milk culture to microbiota, safety and hygiene of raw milk cheese produced in alpine malga
Published: 10 April 20182010PDF: 653HTML: 89 -
Use of commercial protective cultures in portioned sheep milk cheeses to control Listeria monocytogenes
Published: 8 March 20231522PDF: 206HTML: 18 -
Lactic acid bacteria from artisanal raw goat milk cheeses: technological properties and antimicrobial potential
Published: 27 October 20231250PDF: 239HTML: 3 -
Analysis of process factors of dry fermented salami to control Listeria monocytogenes
Published: 24 January 20171801PDF: 912HTML: 178 -
Addition of phenols compounds to meat dough intended for salami manufacture and its antioxidant effect
Published: 28 August 20141495PDF - FULL TEXT IN ENG: 991HTML: 169 -
Evaluation of vacuum packaging for extending the shelf life of Sardinian fermented sausage
Published: 8 June 20231232PDF: 215HTML: 6 -
EFFECT OF SELECTED DAIRY STARTER CULTURES ON MICROBIOLOGICAL, CHEMICAL AND SENSORY CHARACTERISTICS OF VENISON (Dama dama) NITRITE-FREE DRY-CURED SAUSAGES
Published: 1 August 2011761PDF: 1527 -
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 20181072PDF: 435HTML: 151 -
Evaluation of biogenic amines levels, and biochemical and microbiological characterization of Italian-type salami sold in Rio de Janeiro, Brazil
Published: 28 August 20151971PDF: 957HTML: 722 -
Secondary metabolites from Penicillium roqueforti, a starter for the production of Gorgonzola cheese
Published: 11 September 20148556PDF - FULL TEXT IN ENG: 1895HTML: 1173 -
Characterisation of yeasts isolated from ‘Nduja of Spilinga
Published: 17 April 20141758PDF - FULL TEXT IN ENG: 833HTML: 360 -
In vitro evaluation of bacteriocin-like inhibitory substances produced by lactic acid bacteria isolated during traditional Sicilian cheese making
Published: 9 February 201624821PDF: 1961HTML: 1932 -
Features of Lactobacillus sakei isolated from Italian sausages: focus on strains from Ventricina del Vastese
Published: 1 December 20152361PDF: 1014HTML: 661 -
Anti-Listeria activity of lactic acid bacteria in two traditional Sicilian cheeses
Published: 24 January 20172026PDF: 1611HTML: 382 -
PREVALENCE OF STAPHYLOCOCCUS AUREUS STRAINS IN RAW SHEEP MILK CHEESE AND ENTEROTOXIGENIC PROFILE
Published: 2 August 2012962PDF: 1035 -
Behaviour of Listeria monocytogenes in artisanal raw milk Pecorino Umbro cheese: a microbiological challenge test
Published: 4 September 20151451PDF: 802HTML: 147 -
Comparison of γ-aminobutyric acid and biogenic amine content of different types of ewe’s milk cheese produced in Sardinia, Italy
Published: 24 June 20153742PDF: 3337HTML: 298 -
Effectiveness of essential oils against dual-species biofilm of Listeria monocytogenes and Pseudomonas fluorescens in a Ricotta-based model system
Published: 8 March 20231498PDF: 251HTML: 10 -
Microbiological challenge testing for Listeria monocytogenes in ready-to-eat food: a practical approach
Published: 10 December 20142856PDF - FULL TEXT IN ENG: 1904HTML: 409 -
Occurrence and genomic characterization of antimicrobial-resistant and potential pathogenic Escherichia coli from Italian artisanal food productions of animal origin
Published: 25 March 2024199PDF: 57SUPPLEMENTARY MATERIAL: 16HTML: 6 -
Shotgun metagenomic investigation of foodborne pathogens and antimicrobial resistance genes in artisanal fermented meat products from the Mediterranean area
Published: 10 May 2024481PDF: 118HTML: 5 -
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 -
Phenotypic antimicrobial resistance profile of isolates causing clinical mastitis in dairy animals
Published: 3 May 20171990PDF: 914HTML: 533 -
Salmonella Brandenburg in the pork chain in Italy: Genetic comparison with the human isolates
Published: 9 April 20181570PDF: 506HTML: 81 -
SHELF-LIFE OF REFRIGERATED SAUSAGE PACKAGED IN MODIFIED ATMOSPHERE
Published: 21 June 2009676PDF: 1194 -
Production of farmstead lactose-free Pecorino di Osilo and ricotta cheeses from sheep’s milk
Published: 17 February 20171730PDF: 1135HTML: 187 -
Study of growth potential of Listeria monocytogenes in low fat salami: an innovative Italian meat product
Published: 27 February 20141410PDF: 1227HTML: 190 -
Determination of vitamin B12 in dairy products by ultra performance liquid chromatography-tandem mass spectrometry
Published: 18 December 20141721PDF - FULL TEXT IN ENG: 1151HTML: 460 -
Microbiological and physico-chemical changes during manufacture of an Italian goat cheese made from raw milk
Published: 18 December 20141702PDF - FULL TEXT IN ENG: 702HTML: 204
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