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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 2024988PDF: 62SUPPLEMENTARY MATERIAL: 29HTML: 0 -
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 20151882PDF: 1114HTML: 301 -
Infrared drying as a potential alternative to convective drying for biltong production
Published: 6 July 20161748PDF: 782HTML: 351 -
Wild boar captured in a large corral-style trap or hunted: preliminary comparison of meat quality traits
Published: 8 November 2023774PDF: 102HTML: 9 -
Shotgun metagenomic investigation of foodborne pathogens and antimicrobial resistance genes in artisanal fermented meat products from the Mediterranean area
Published: 10 May 2024539PDF: 161HTML: 7 -
Shelf-life of sheep arrosticini packaged in protective atmosphere
Published: 8 June 20231143PDF: 163HTML: 4 -
Food safety knowledge and microbiological hygiene of households in selected areas of Kwa-Zulu Natal, South Africa
Published: 3 July 20181459PDF: 664HTML: 217 -
Evaluation of vacuum packaging for extending the shelf life of Sardinian fermented sausage
Published: 8 June 20231274PDF: 238HTML: 6 -
Microbiological, chemical-physical and sensory characteristics of Fabriano salami from pigs fed Oregano vulgaris extract
Published: 26 February 20181174PDF: 703HTML: 141 -
Validity of cold storage and heat treatment on the deactivation of Vibrio parahaemolyticus isolated from fish meat markets
Published: 18 January 20241783PDF: 171HTML: 16 -
American lobsters (Homarus americanus) not surviving during air transport: evaluation of microbial spoilage
Published: 2 May 20161480PDF: 950HTML: 149 -
Detection of Arcobacter spp. in food products collected from Sicilia region: A preliminary study
Published: 3 July 20181323PDF: 755HTML: 145 -
Prevalence and antimicrobial resistance profiles of Salmonella spp. in poultry meat
Published: 8 June 20231404PDF: 313HTML: 11 -
Addition of phenols compounds to meat dough intended for salami manufacture and its antioxidant effect
Published: 28 August 20141502PDF - FULL TEXT IN ENG: 998HTML: 169 -
Using a concentrate of phenols obtained from olive vegetation water to preserve chilled food: two case studies
Published: 2 May 20161453PDF: 840HTML: 263 -
Occurrence and genomic characterization of antimicrobial-resistant and potential pathogenic Escherichia coli from Italian artisanal food productions of animal origin
Published: 25 March 2024232PDF: 82SUPPLEMENTARY MATERIAL: 19HTML: 13 -
Shelf-life of Halal fresh and minced beef meat packaged under modified atmosphere
Published: 9 October 20131469PDF - FULL TEXT IN ENG: 1527 -
Determination of plasmatic cortisol for evaluation of animal welfare during slaughter
Published: 29 September 20171428PDF: 743HTML: 194 -
Characterisation of yeasts isolated from ‘Nduja of Spilinga
Published: 17 April 20141761PDF - FULL TEXT IN ENG: 837HTML: 361 -
Low-frequency focused thermosonication for Salmonella typhimurium inactivation: an in vitro study
Published: 22 May 20241106PDF: 46HTML: 1 -
Microbiological profile of chicken carcasses: A comparative analysis using shotgun metagenomic sequencing
Published: 11 April 20181826PDF: 721HTML: 88 -
Antilisterial activity of olive-derived polyphenols: an experimental study on meat preparations
Published: 20 May 20244533PDF: 14 -
The effect of nano-silver packaging in increasing the shelf life of nuts: An in vitro model
Published: 7 November 20171666PDF: 847HTML: 143 -
Detection of pathogenic Yersinia enterocolitica in slaughtered pigs by cultural methods and real-time polymerase chain reaction
Published: 27 May 20151850PDF: 787HTML: 207 -
Animal welfare evaluation at a slaughterhouse for heavy pigs intended for processing
Published: 4 March 20141717PDF: 1006HTML: 181 -
Effect of packaging and storage conditions on some quality traits of bovine meat
Published: 21 June 2022670PDF: 340HTML: 29 -
Effect of a phenolic extract from olive vegetation water on fresh salmon steak quality during storage
Published: 14 November 20161188PDF: 812HTML: 295 -
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 2023586PDF: 151HTML: 12 -
Carassius auratus as a bioindicator of the health status of Lake Trasimeno and risk assessment for consumers
Published: 18 July 2023462PDF: 158HTML: 3 -
Contribution of natural milk culture to microbiota, safety and hygiene of raw milk cheese produced in alpine malga
Published: 10 April 20182023PDF: 666HTML: 89 -
Eustrongylides spp. parasite risk management in Atherina boyeri from Lake Trasimeno
Published: 7 August 2023473PDF: 108HTML: 2 -
Staphylococcal food poisoning outbreaks occurred in Sicily (Italy) from 2009 to 2016
Published: 13 March 20241583PDF: 125HTML: 30 -
Genuine and natural: the opinion of teen consumers
Published: 9 February 20171285PDF: 901HTML: 120
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