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Effects of osmotic stress on Listeria monocytogenes ATCC 7644: persistent cells and heat resistance
Published: 8 March 20231488PDF: 203HTML: 7 -
Thermal inactivation and growth potential of Listeria monocytogenes in smoked tench
Published: 3 August 20161107PDF: 627HTML: 409 -
Praedicere Possumus: An Italian web-based application for predictive microbiology to ensure food safety
Published: 9 April 20181798PDF: 451HTML: 71 -
Storage test on apple juice after ultrasound treatment
Published: 26 March 20141827PDF: 980HTML: 277 -
Bactericidal efficacy of lithium magnesium silicate hydrosol incorporated with slightly acidic electrolyzed water in disinfection application against Escherichia coli
Published: 18 January 20241003PDF: 116HTML: 5 -
Atmosferic pressure non-thermal plasma: Preliminary investigation
Published: 5 December 2022542PDF: 276HTML: 15 -
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 20181074PDF: 436HTML: 151 -
Reduction of Listeria innocua contamination in vacuum-packaged dry-cured Italian pork products after high hydrostatic pressure treatment
Published: 17 June 20152121PDF: 757HTML: 84 -
Kebab: can the traditional cooking process sanitize a natural contamination by Listeria monocytogenes?
Published: 3 July 20181115PDF: 699HTML: 133 -
Validity of cold storage and heat treatment on the deactivation of Vibrio parahaemolyticus isolated from fish meat markets
Published: 18 January 20241756PDF: 156HTML: 10 -
Microbiological challenge testing for Listeria monocytogenes in ready-to-eat food: a practical approach
Published: 10 December 20142856PDF - FULL TEXT IN ENG: 1905HTML: 409 -
Evaluation of biogenic amines levels, and biochemical and microbiological characterization of Italian-type salami sold in Rio de Janeiro, Brazil
Published: 28 August 20151974PDF: 959HTML: 722 -
Study of growth potential of Listeria monocytogenes in low fat salami: an innovative Italian meat product
Published: 27 February 20141411PDF: 1228HTML: 190 -
Low-frequency focused thermosonication for Salmonella typhimurium inactivation: an in vitro study
Published: 22 May 20241027PDF: 1721 -
Use of commercial protective cultures in portioned sheep milk cheeses to control Listeria monocytogenes
Published: 8 March 20231527PDF: 208HTML: 18 -
Evaluation of hepatitis E virus RNA persistence in experimentally contaminated cured pork liver sausages
Published: 2 April 2024362PDF: 87HTML: 5 -
Infrared drying as a potential alternative to convective drying for biltong production
Published: 6 July 20161743PDF: 775HTML: 350 -
Growth potential of Listeria monocytogenes in sliced turkey bresaola packed in modified atmosphere
Published: 27 February 20141370PDF: 929HTML: 157 -
Quality assessment of Zeus faber (Peter’s fish) ovaries regularly commercialized for human consumption
Published: 9 April 20181521PDF: 478HTML: 103 -
Thymus vulgaris (red thyme) and Caryophyllus aromaticus (clove) essential oils to control spoilage microorganisms in pork under modified atmosphere
Published: 3 August 20161128PDF: 579HTML: 167 -
Nutritional quality, safety and sensory properties of smoked tench (Tinca tinca) pâté from Trasimeno Lake, Italy
Published: 30 September 20191505PDF: 729HTML: 61 -
Detection and molecular characterisation of swine Hepatitis E virus in Brescia province, Italy
Published: 28 May 20152264PDF: 631HTML: 236 -
Differences in chemical, physical and microbiological characteristics of Italian burrata cheeses made in artisanal and industrial plants of Apulia Region
Published: 3 June 20161505PDF: 898HTML: 306 -
Aflatoxin M1 levels in raw milk, pasteurised milk and infant formula
Published: 3 June 20162757PDF: 1412HTML: 468
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