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Found 58 items.
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Evaluation of hygienic quality and labelling of fish distributed in public canteens of Northeast Italy
Published: 20 September 20161414PDF: 705HTML: 383 -
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 -
Use of commercial protective cultures in portioned sheep milk cheeses to control Listeria monocytogenes
Published: 8 March 20231522PDF: 206HTML: 18 -
Microbiological stability of canned tuna produced in Italy and in non-European countries
Published: 19 March 20152482PDF: 1432HTML: 383 -
Kebab: can the traditional cooking process sanitize a natural contamination by Listeria monocytogenes?
Published: 3 July 20181113PDF: 698HTML: 133 -
Lactic acid bacteria from artisanal raw goat milk cheeses: technological properties and antimicrobial potential
Published: 27 October 20231250PDF: 239HTML: 3 -
The effect of nano-silver packaging in increasing the shelf life of nuts: An in vitro model
Published: 7 November 20171653PDF: 838HTML: 143 -
American lobsters (Homarus americanus) not surviving during air transport: evaluation of microbial spoilage
Published: 2 May 20161472PDF: 942HTML: 148 -
Hygienic-sanitary evaluation of sushi and sashimi sold in Messina and Catania, Italy
Published: 10 June 20142815PDF - FULL TEXT IN ENG: 1348HTML: 250 -
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 -
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 -
Retrospective study on the hygienic quality of fresh ricotta cheeses produced in Sicily, Italy
Published: 9 April 20181789PDF: 570HTML: 101 -
Investigation on the microbiological hazards in an artisanal salami produced in Northern Italy and its production environment in different seasonal periods
Published: 8 March 20231554PDF: 251HTML: 14 -
Characterisation of the microflora contaminating the wooden vats used for traditional Sicilian cheese production
Published: 17 March 20152515PDF: 1409HTML: 617 -
Preliminary data on the microbial profile of dry and wet aged bovine meat obtained from different breeds in Sardinia
Published: 8 June 20231359PDF: 210HTML: 9 -
Shelf life evaluation of ricotta fresca sheep cheese in modified atmosphere packaging
Published: 3 August 20161832PDF: 878HTML: 267 -
Microbial characteristics of Conciato Romano: an artisanal cheese made from raw sheep’s milk
Published: 25 November 20131372PDF - FULL TEXT IN ENG: 1414 -
Microbiological and chemico-physical shelf-life and panel test to evaluate acceptability of liver mortadella
Published: 17 November 20161257PDF: 690HTML: 216 -
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 -
High microbial loads found in minimally-processed sliced mushrooms from Italian market
Published: 10 April 20181640PDF: 502HTML: 159 -
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 20141112PDF - FULL TEXT IN ENG: 795HTML: 96 -
Maiorchino cheese: physicochemical, hygienic and safety characteristics
Published: 17 February 20151222PDF: 815HTML: 150 -
Evaluation of vacuum packaging for extending the shelf life of Sardinian fermented sausage
Published: 8 June 20231232PDF: 215HTML: 6 -
Evolution of the microbiological profile of vacuum-packed ricotta salata cheese during shelf-life
Published: 11 May 20162072PDF: 1066HTML: 357 -
Quality assessment of Zeus faber (Peter’s fish) ovaries regularly commercialized for human consumption
Published: 9 April 20181518PDF: 476HTML: 103 -
Behaviour of Listeria monocytogenes and Escherichia coli O157:H7 during the cheese making of traditional raw-milk cheeses from Italian Alps
Published: 30 September 20151611PDF: 891HTML: 236 -
Evaluation of some microbiological and chemical parameters of Campania buffalo ricotta cheese
Published: 28 September 20171042PDF: 518HTML: 118 -
Reduction of Escherichia coli O157:H7 during manufacture and ripening of Italian semi-dry salami
Published: 11 June 20141206PDF - FULL TEXT IN ENG: 714HTML: 181 -
Microbiological evaluation of ready-to-eat iceberg lettuce during shelf-life and effectiveness of household washing methods
Published: 10 April 20182005PDF: 685HTML: 244 -
Evaluating food safety knowledge and practices among Saudi women in Al-Ahsa Region, Saudi Arabia
Published: 8 March 20231568PDF: 282HTML: 6 -
Sensory and microbiological evaluation of traditional ovine ricotta cheese in modified atmosphere packaging
Published: 9 June 20142322PDF - FULL TEXT IN ENG: 1319HTML: 325 -
Shelf-life of sheep arrosticini packaged in protective atmosphere
Published: 8 June 20231123PDF: 152HTML: 4 -
Antimicrobial activity of olive mill wastewater extract against Pseudomonas fluorescens isolated from mozzarella cheese
Published: 11 May 20161687PDF: 803HTML: 552 -
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 -
Production of farmstead lactose-free Pecorino di Osilo and ricotta cheeses from sheep’s milk
Published: 17 February 20171730PDF: 1135HTML: 187 -
Risk assessment in the recovery of food for social solidarity purposes: preliminary data
Published: 15 November 20161261PDF: 907HTML: 126 -
A Quality Index Method-based evaluation of sensory quality of red mullet (Mullus barbatus) and its shelf-life determination
Published: 8 March 20231366PDF: 222HTML: 44 -
Microbiological flora dynamics in a vacuum packed ripened cheese after thermal abuse
Published: 7 May 2013969PDF: 1083 -
QUALITATIVE ASSESSMENT IN SALTED RED MULLET (MULLUS SURMULETUS, L. 1758)
Published: 2 August 2012764PDF: 1099 -
Shelf life of anchovy products (Engraulis encrasicolus): evaluation of sensory, microbiological and chemical properties
Published: 6 February 20141650PDF: 884HTML: 278 -
Growth potential of Listeria monocytogenes in sliced turkey bresaola packed in modified atmosphere
Published: 27 February 20141370PDF: 928HTML: 157 -
Anti-Listeria activity of lactic acid bacteria in two traditional Sicilian cheeses
Published: 24 January 20172026PDF: 1611HTML: 382 -
Storage test on apple juice after ultrasound treatment
Published: 26 March 20141826PDF: 979HTML: 277 -
Evaluation of hygiene and safety criteria in the production of a traditional Piedmont cheese
Published: 28 August 20141713PDF - FULL TEXT IN ENG: 1066HTML: 1215 -
Hygienic and sensory quality factors affecting the shelf-life of Fruhe (Casu axedu) traditional Sardinian fresh cheese
Published: 4 November 20132135PDF - FULL TEXT IN ENG: 1587 -
FLOQSwabTM: optimisation of procedures for the recovery of microbiological samples from surfaces
Published: 3 August 20161316PDF: 746HTML: 219 -
Listeria spp. and Listeria monocytogenes contamination in ready-to-eat sandwiches collected from vending machines
Published: 11 May 20161759PDF: 1151HTML: 213 -
Food hygiene control in school canteens of La Spezia municipality: years 2003-2012
Published: 30 April 20131984PDF: 1759 -
Study on microbial communities in domestic kitchen sponges: Evidence of Cronobacter sakazakii and Extended Spectrum Beta Lactamase (ESBL) producing bacteria
Published: 11 February 20191616PDF: 743HTML: 131 -
Microbiological quality of kebabs sold in Palermo and Messina
Published: 10 June 20131057PDF: 1637