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Found 168 items.
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Study on potential Clostridium botulinum growth and toxin production in Parma ham
Published: 19 April 20162588PDF: 1694HTML: 775 -
Production of farmstead lactose-free Pecorino di Osilo and ricotta cheeses from sheep’s milk
Published: 17 February 20171734PDF: 1137HTML: 187 -
Evaluation of hygiene and safety criteria in the production of a traditional Piedmont cheese
Published: 28 August 20141719PDF - FULL TEXT IN ENG: 1070HTML: 1215 -
Analysis of a poultry slaughter process: Influence of process stages on the microbiological contamination of broiler carcasses
Published: 6 November 20172390PDF: 1054HTML: 139 -
Optimization of stunning electrical parameters to improve animal welfare in a poultry slaughterhouse
Published: 8 September 20152099PDF: 832HTML: 1425 -
Kebab: can the traditional cooking process sanitize a natural contamination by Listeria monocytogenes?
Published: 3 July 20181118PDF: 699HTML: 133 -
Behaviour of Listeria monocytogenes and Escherichia coli O157:H7 during the cheese making of traditional raw-milk cheeses from Italian Alps
Published: 30 September 20151624PDF: 898HTML: 236 -
Preliminary study on the inactivation of anisakid larvae in baccalà prepared according to traditional methods
Published: 10 November 20171353PDF: 758HTML: 70 -
Behaviour of Escherichia coli O157:H7 during the manufacture and ripening of an Italian traditional raw goat milk cheese
Published: 4 February 20141198PDF: 807HTML: 218 -
Use of commercial protective cultures in portioned sheep milk cheeses to control Listeria monocytogenes
Published: 8 March 20231530PDF: 213HTML: 18 -
Differences in chemical, physical and microbiological characteristics of Italian burrata cheeses made in artisanal and industrial plants of Apulia Region
Published: 3 June 20161507PDF: 899HTML: 307 -
Shelf life evaluation of ricotta fresca sheep cheese in modified atmosphere packaging
Published: 3 August 20161839PDF: 881HTML: 267 -
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 2023575PDF: 149HTML: 11 -
Microbiological and physico-chemical changes during manufacture of an Italian goat cheese made from raw milk
Published: 18 December 20141709PDF - FULL TEXT IN ENG: 706HTML: 204 -
Sheep milk yogurt from a short food supply chain: study of the microbiological, chemico-physical and organoleptic parameters in relation to shelf-life
Published: 28 August 20141690PDF - FULL TEXT IN ENG: 1291HTML: 255 -
Formulation and shelf-life of fish burgers served to preschool children
Published: 30 March 20171487PDF: 671HTML: 236 -
Thermal inactivation and growth potential of Listeria monocytogenes in smoked tench
Published: 3 August 20161109PDF: 630HTML: 409 -
Retrospective study on the hygienic quality of fresh ricotta cheeses produced in Sicily, Italy
Published: 9 April 20181795PDF: 576HTML: 101 -
Anti-Listeria activity of lactic acid bacteria in two traditional Sicilian cheeses
Published: 24 January 20172031PDF: 1616HTML: 384 -
Evaluation of vacuum packaging for extending the shelf life of Sardinian fermented sausage
Published: 8 June 20231251PDF: 226HTML: 6 -
Isolation of Cronobacter spp. (Enterobacter sakazakii) from artisanal mozzarella
Published: 4 February 20141953PDF: 1347HTML: 167 -
Infrared drying as a potential alternative to convective drying for biltong production
Published: 6 July 20161744PDF: 775HTML: 350 -
Investigation on the microbiological hazards in an artisanal salami produced in Northern Italy and its production environment in different seasonal periods
Published: 8 March 20231568PDF: 258HTML: 14 -
Microbiological stability of canned tuna produced in Italy and in non-European countries
Published: 19 March 20152487PDF: 1435HTML: 383 -
Dissemination and persistence of Pseudomonas spp. in small-scale dairy farms
Published: 2 May 20161648PDF: 760HTML: 87 -
Resistome and virulome diversity of foodborne pathogens isolated from artisanal food production chain of animal origin in the Mediterranean region
Published: 5 December 2022755PDF: 274HTML: 17 -
Distribution of Pseudomonas species in a dairy plant affected by occasional blue discoloration
Published: 10 December 20142328PDF - FULL TEXT IN ENG: 737HTML: 250 -
Comparison of γ-aminobutyric acid and biogenic amine content of different types of ewe’s milk cheese produced in Sardinia, Italy
Published: 24 June 20153749PDF: 3340HTML: 298 -
Study of growth potential of Listeria monocytogenes in low fat salami: an innovative Italian meat product
Published: 27 February 20141412PDF: 1230HTML: 190 -
Determination of vitamin B12 in dairy products by ultra performance liquid chromatography-tandem mass spectrometry
Published: 18 December 20141727PDF - FULL TEXT IN ENG: 1164HTML: 460 -
Evolution of the microbiological profile of vacuum-packed ricotta salata cheese during shelf-life
Published: 11 May 20162078PDF: 1073HTML: 357 -
Characterisation of the microflora contaminating the wooden vats used for traditional Sicilian cheese production
Published: 17 March 20152518PDF: 1412HTML: 617 -
The role of geographical indication in supporting food safety: a not taken for granted nexus
Published: 1 December 20151747PDF: 853HTML: 456 -
Assessment of the farm management of culling cattle: a survey of existing practices and suggestions for drafting of best practices
Published: 20 May 20141085PDF - FULL TEXT IN ENG: 488HTML: 385 -
Effect of selected starter cultures on physical, chemical and microbiological characteristics and biogenic amine content in Protected Geographical Indication Ciauscolo salami
Published: 17 February 20162383PDF: 1155HTML: 637 -
Salmonella prevalence and microbiological contamination of pig carcasses and slaughterhouse environment
Published: 10 December 20141956PDF - FULL TEXT IN ENG: 810HTML: 256 -
Case of contamination by Listeria monocytogenes in mozzarella cheese
Published: 4 March 20142857PDF: 1117HTML: 198 -
Evaluation of biogenic amines levels, and biochemical and microbiological characterization of Italian-type salami sold in Rio de Janeiro, Brazil
Published: 28 August 20151977PDF: 961HTML: 722 -
Vitamin B12 determination in milk, whey and different by-products of ricotta cheese production by ultra performance liquid chromatography coupled with tandem mass spectrometry
Published: 20 October 20171623PDF: 1035HTML: 81 -
Role of verocytotoxigenic Escherichia coli in the swine production chain
Published: 29 June 20151653PDF: 929HTML: 542 -
Salting by vacuum brine impregnation in nitrite-free lonza: effect on Enterobacteriaceae
Published: 24 January 20171674PDF: 748HTML: 107 -
Control activities for health and hygiene requirements in National Police collective catering
Published: 13 July 2023978PDF: 160HTML: 5 -
Reduction of Escherichia coli O157:H7 during manufacture and ripening of Italian semi-dry salami
Published: 11 June 20141210PDF - FULL TEXT IN ENG: 715HTML: 181 -
Features of Lactobacillus sakei isolated from Italian sausages: focus on strains from Ventricina del Vastese
Published: 1 December 20152367PDF: 1018HTML: 662 -
The use of ascorbic acid as a food additive: technical-legal issues
Published: 5 February 20165613PDF: 2297HTML: 481 -
Analysis of process factors of dry fermented salami to control Listeria monocytogenes
Published: 24 January 20171809PDF: 913HTML: 178 -
Characterisation of yeasts isolated from ‘Nduja of Spilinga
Published: 17 April 20141759PDF - FULL TEXT IN ENG: 835HTML: 360 -
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Microbiological contamination in three large-scale pig slaughterhouses in Northern Italy
Published: 2 November 20161255PDF: 830HTML: 120