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Sensory and microbiological evaluation of traditional ovine ricotta cheese in modified atmosphere packaging
Published: 9 June 20142358PDF - FULL TEXT IN ENG: 1333HTML: 325 -
Preliminary study on Norovirus, hepatitis A virus, Escherichia coli and their potential seasonality in shellfish from different growing and harvesting areas in Sardinia region
Published: 10 June 20142103PDF - FULL TEXT IN ENG: 1032HTML: 278 -
Preliminary study on physicochemical and biochemical stress markers at poultry slaughterhouse
Published: 13 April 20171374PDF: 951HTML: 229 -
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 20241709PDF: 202SUPPLEMENTARY MATERIAL: 44HTML: 24 -
Qualitative characteristics of sheep’s and goat’s milk in Albania
Published: 19 March 2024557PDF: 118HTML: 145 -
Shelf life evaluation of ricotta fresca sheep cheese in modified atmosphere packaging
Published: 3 August 20161871PDF: 901HTML: 268 -
Evaluation of vacuum packaging for extending the shelf life of Sardinian fermented sausage
Published: 8 June 20231322PDF: 251HTML: 6 -
Evaluation of biogenic amines levels, and biochemical and microbiological characterization of Italian-type salami sold in Rio de Janeiro, Brazil
Published: 28 August 20152029PDF: 971HTML: 722 -
Antilisterial activity of olive-derived polyphenols: an experimental study on meat preparations
Published: 20 May 20244864PDF: 76HTML: 1 -
Reduction of Escherichia coli O157:H7 during manufacture and ripening of Italian semi-dry salami
Published: 11 June 20141221PDF - FULL TEXT IN ENG: 722HTML: 182 -
Analysis of process factors of dry fermented salami to control Listeria monocytogenes
Published: 24 January 20171827PDF: 928HTML: 184 -
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 2023641PDF: 163HTML: 12 -
Wild boar captured in a large corral-style trap or hunted: preliminary comparison of meat quality traits
Published: 8 November 2023816PDF: 111HTML: 11 -
Preliminary data on the microbial profile of dry and wet aged bovine meat obtained from different breeds in Sardinia
Published: 8 June 20231401PDF: 230HTML: 9 -
Physicochemical and microbiological attributes of dried anchovies (Stolephorus commersonnii) in the formation of histamine along the supply chain
Published: 4 September 2023573PDF: 156HTML: 8 -
Study of growth potential of Listeria monocytogenes in low fat salami: an innovative Italian meat product
Published: 27 February 20141435PDF: 1244HTML: 190 -
Utility of acute phase proteins as biomarkers of transport stress in ewes and beef cattle
Published: 28 May 20151932PDF: 1352HTML: 170 -
Fish welfare during slaughter: the European Council Regulation 1099/09 application
Published: 12 July 2023621PDF: 202HTML: 8 -
Low-frequency focused thermosonication for Salmonella typhimurium inactivation: an in vitro study
Published: 22 May 20241249PDF: 127HTML: 9 -
Use of commercial protective cultures in portioned sheep milk cheeses to control Listeria monocytogenes
Published: 8 March 20231566PDF: 229HTML: 24 -
Microbiological, chemical-physical and sensory characteristics of Fabriano salami from pigs fed Oregano vulgaris extract
Published: 26 February 20181187PDF: 706HTML: 141 -
Occurrence and genomic characterization of antimicrobial-resistant and potential pathogenic Escherichia coli from Italian artisanal food productions of animal origin
Published: 25 March 2024272PDF: 113SUPPLEMENTARY MATERIAL: 20HTML: 14 -
A new approach to predict the fish fillet shelf-life in presence of natural preservative agents
Published: 22 June 20171581PDF: 674HTML: 245 -
Resistome and virulome diversity of foodborne pathogens isolated from artisanal food production chain of animal origin in the Mediterranean region
Published: 5 December 2022784PDF: 287HTML: 17 -
Evolution of the microbiological profile of vacuum-packed ricotta salata cheese during shelf-life
Published: 11 May 20162104PDF: 1093HTML: 359 -
Effect of a phenolic extract from olive vegetation water on fresh salmon steak quality during storage
Published: 14 November 20161197PDF: 816HTML: 295 -
Thermal inactivation and growth potential of Listeria monocytogenes in smoked tench
Published: 3 August 20161120PDF: 643HTML: 411 -
Bactericidal efficacy of lithium magnesium silicate hydrosol incorporated with slightly acidic electrolyzed water in disinfection application against Escherichia coli
Published: 18 January 20241043PDF: 145HTML: 8 -
High microbial loads found in minimally-processed sliced mushrooms from Italian market
Published: 10 April 20181663PDF: 523HTML: 160 -
Does hunted wild boar meat meet modern consumer nutritional expectations?
Published: 22 February 20241417PDF: 205HTML: 17 -
Maiorchino cheese: physicochemical, hygienic and safety characteristics
Published: 17 February 20151234PDF: 829HTML: 150 -
Infrared drying as a potential alternative to convective drying for biltong production
Published: 6 July 20161759PDF: 788HTML: 351 -
Lactic acid bacteria from artisanal raw goat milk cheeses: technological properties and antimicrobial potential
Published: 27 October 20231349PDF: 280HTML: 5 -
Investigation on the microbiological hazards in an artisanal salami produced in Northern Italy and its production environment in different seasonal periods
Published: 8 March 20231623PDF: 287HTML: 14 -
Listeria spp. and Listeria monocytogenes contamination in ready-to-eat sandwiches collected from vending machines
Published: 11 May 20161794PDF: 1169HTML: 213 -
Comparison of γ-aminobutyric acid and biogenic amine content of different types of ewe’s milk cheese produced in Sardinia, Italy
Published: 24 June 20153810PDF: 3355HTML: 302
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