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Reduction of the microbial load in meat maturation rooms with and without alkaline electrolyzed water fumigation
Published: 1 August 2023504PDF: 139HTML: 7 -
Cadmium bioaccumulation in European flat oysters (Ostrea edulis) from Middle Adriatic Sea (San Benedetto del Tronto district, Italy)
Published: 13 May 20141318PDF: 549HTML: 194 -
Levels of nitrates and nitrites in chili pepper and ventricina salami
Published: 5 June 20141869PDF - FULL TEXT IN ENG: 877HTML: 234 -
CHARACTERIZATION OF AUTOCHTHONUS LACTIC FLORA OF A CAMPANIAN CHILLI CHEESE PRODUCED FROM RAW SHEEP MILK
Published: 2 August 2012964PDF: 1324 -
Evaluation of biogenic amines levels, and biochemical and microbiological characterization of Italian-type salami sold in Rio de Janeiro, Brazil
Published: 28 August 20151968PDF: 954HTML: 722 -
Investigation on the microbiological hazards in an artisanal salami produced in Northern Italy and its production environment in different seasonal periods
Published: 8 March 20231552PDF: 247HTML: 14 -
QUALITATIVE ASSESSMENT IN SALTED RED MULLET (MULLUS SURMULETUS, L. 1758)
Published: 2 August 2012763PDF: 1097 -
Challenges of sanitary compliance related to trade in products of animal origin in Southern Africa
Published: 30 June 20151501PDF: 1097HTML: 587 -
Quality assessment of Zeus faber (Peter’s fish) ovaries regularly commercialized for human consumption
Published: 9 April 20181508PDF: 469HTML: 103 -
Evaluation of vacuum packaging for extending the shelf life of Sardinian fermented sausage
Published: 8 June 20231224PDF: 208HTML: 6 -
Occurrence and genomic characterization of antimicrobial-resistant and potential pathogenic Escherichia coli from Italian artisanal food productions of animal origin
Published: 25 March 2024190PDF: 55SUPPLEMENTARY MATERIAL: 14HTML: 5 -
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 2024755PDF: 151SUPPLEMENTARY MATERIAL: 68 -
Study on potential Clostridium botulinum growth and toxin production in Parma ham
Published: 19 April 20162580PDF: 1686HTML: 775 -
Behavior of Listeria innocua during the manufacturing and pit-ripening of Formaggio di Fossa di Sogliano PDO cheese
Published: 19 August 2020621PDF: 381HTML: 33 -
MICROBIOLOGICAL CHARACTERIZAION OF A TYPICAL ITALIAN CHEESE: PECORINO DI LATICAUDA (PART I)
Published: 13 September 20091037PDF: 1439 -
Re-determination of the primary shelf-life of food products: what are the guarantees for the consumer?
Published: 8 June 20231154PDF: 174HTML: 6 -
Microbiological and physico-chemical changes during manufacture of an Italian goat cheese made from raw milk
Published: 18 December 20141698PDF - FULL TEXT IN ENG: 701HTML: 203 -
Reduction of Escherichia coli O157:H7 during manufacture and ripening of Italian semi-dry salami
Published: 11 June 20141203PDF - FULL TEXT IN ENG: 712HTML: 181 -
Occurrence of parasites of the genus Eustrongylides spp. (Nematoda: Dioctophymatidae) in fish caught in Trasimeno lake, Italy
Published: 15 November 20161610PDF: 584HTML: 214 -
Use of commercial protective cultures in portioned sheep milk cheeses to control Listeria monocytogenes
Published: 8 March 20231518PDF: 202HTML: 18 -
Assessment of environmental chemical contamination and histamine levels in the production of Colatura di Alici di Cetara
Published: 9 July 2024154PDF: 37 -
Differences in chemical, physical and microbiological characteristics of Italian burrata cheeses made in artisanal and industrial plants of Apulia Region
Published: 3 June 20161500PDF: 893HTML: 306 -
Lactic acid bacteria from artisanal raw goat milk cheeses: technological properties and antimicrobial potential
Published: 27 October 20231248PDF: 237HTML: 3 -
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 20181068PDF: 432HTML: 151 -
Retrospective study on the hygienic quality of fresh ricotta cheeses produced in Sicily, Italy
Published: 9 April 20181786PDF: 566HTML: 101
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