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Effect of dietary treatment with olive oil by-product (olive cake) on physico-chemical, sensory and microbial characteristics of beef during storage
Published: 1 December 20151871PDF: 1104HTML: 301 -
Effect of a phenolic extract from olive vegetation water on fresh salmon steak quality during storage
Published: 14 November 20161174PDF: 800HTML: 295 -
Addition of phenols compounds to meat dough intended for salami manufacture and its antioxidant effect
Published: 28 August 20141495PDF - FULL TEXT IN ENG: 987HTML: 169 -
Microbiological and chemico-physical shelf-life and panel test to evaluate acceptability of liver mortadella
Published: 17 November 20161254PDF: 688HTML: 216 -
Microbiological, chemical-physical and sensory characteristics of Fabriano salami from pigs fed Oregano vulgaris extract
Published: 26 February 20181159PDF: 692HTML: 140 -
Olive mill wastewater phenolic concentrate as natural antioxidant against lipid-protein oxidative deterioration in chicken meat during storage
Published: 27 September 20181182PDF: 492HTML: 36 -
Using a concentrate of phenols obtained from olive vegetation water to preserve chilled food: two case studies
Published: 2 May 20161446PDF: 831HTML: 263 -
Does hunted wild boar meat meet modern consumer nutritional expectations?
Published: 22 February 20241297PDF: 136HTML: 9 -
Nutritional quality of preparations based on Döner Kebab sold in two towns of Veneto Region, Italy: preliminary results
Published: 9 June 20151551PDF: 698HTML: 193 -
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 -
Preliminary findings on the effect of light-oxidation on Asiago d’allevo vecchio protected designation of origin cheese
Published: 9 October 20131225PDF: 1481 -
Quality traits of Ciauscolo salami from meat of pigs fed rosemary extract enriched diet
Published: 10 June 20131487PDF: 1237 -
Evaluation of vacuum packaging for extending the shelf life of Sardinian fermented sausage
Published: 8 June 20231229PDF: 213HTML: 6 -
RANCIDITY DEVELOPMENT DURING FROZEN STORAGE OF FILLETS FROM GILTHEAD SEABREAM (Sparus aurata) REARED IN ITALY
Published: 21 March 20094367PDF: 1126 -
Study of acrylamide level in food from vending machines
Published: 2 November 20161233PDF: 778HTML: 162 -
Shelf-life of sheep arrosticini packaged in protective atmosphere
Published: 8 June 20231122PDF: 150HTML: 4 -
Indicators of protein spoilage in fresh and defrosted crustaceans and cephalopods stored in domestic condition
Published: 26 February 20181473PDF: 848HTML: 204 -
Shotgun metagenomic investigation of foodborne pathogens and antimicrobial resistance genes in artisanal fermented meat products from the Mediterranean area
Published: 10 May 2024459PDF: 108HTML: 5 -
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Salting by vacuum brine impregnation in nitrite-free lonza: effect on Enterobacteriaceae
Published: 24 January 20171671PDF: 744HTML: 107 -
The use of ascorbic acid as a food additive: technical-legal issues
Published: 5 February 20165597PDF: 2286HTML: 481 -
Evaluation of antifungal effect of gaseous ozone in a meat processing plant
Published: 6 June 20141172PDF - FULL TEXT IN ENG: 885HTML: 154 -
A new approach to predict the fish fillet shelf-life in presence of natural preservative agents
Published: 22 June 20171568PDF: 661HTML: 244 -
Wild boar captured in a large corral-style trap or hunted: preliminary comparison of meat quality traits
Published: 8 November 2023753PDF: 95HTML: 9 -
QUALIY PARAMETERS AND SHELF LIFE OF GAME MEAT DURING FROZEN STORAGE
Published: 8 January 20111188PDF: 2280
1 - 26 of 26 items