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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 -
Behaviour of Escherichia coli O157:H7 during the manufacture and ripening of an Italian traditional raw goat milk cheese
Published: 4 February 20141200PDF: 809HTML: 218 -
Effect of selected starter cultures on physical, chemical and microbiological characteristics and biogenic amine content in Protected Geographical Indication Ciauscolo salami
Published: 17 February 20162385PDF: 1155HTML: 637 -
Investigation on the microbiological hazards in an artisanal salami produced in Northern Italy and its production environment in different seasonal periods
Published: 8 March 20231570PDF: 258HTML: 14 -
Evaluation of hygiene and safety criteria in the production of a traditional Piedmont cheese
Published: 28 August 20141720PDF - FULL TEXT IN ENG: 1070HTML: 1215 -
Microbiological, chemical-physical and sensory characteristics of Fabriano salami from pigs fed Oregano vulgaris extract
Published: 26 February 20181170PDF: 701HTML: 141 -
Behaviour of Listeria monocytogenes in artisanal raw milk Pecorino Umbro cheese: a microbiological challenge test
Published: 4 September 20151455PDF: 803HTML: 147 -
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 -
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 -
Analysis of process factors of dry fermented salami to control Listeria monocytogenes
Published: 24 January 20171811PDF: 913HTML: 179 -
Microbial characteristics of Conciato Romano: an artisanal cheese made from raw sheep’s milk
Published: 25 November 20131375PDF - FULL TEXT IN ENG: 1416 -
Maiorchino cheese: physicochemical, hygienic and safety characteristics
Published: 17 February 20151225PDF: 820HTML: 150 -
Comparison of γ-aminobutyric acid and biogenic amine content of different types of ewe’s milk cheese produced in Sardinia, Italy
Published: 24 June 20153751PDF: 3340HTML: 298 -
Features of Lactobacillus sakei isolated from Italian sausages: focus on strains from Ventricina del Vastese
Published: 1 December 20152367PDF: 1018HTML: 663 -
Evaluation of vacuum packaging for extending the shelf life of Sardinian fermented sausage
Published: 8 June 20231253PDF: 228HTML: 6 -
QUALITATIVE ASSESSMENT IN SALTED RED MULLET (MULLUS SURMULETUS, L. 1758)
Published: 2 August 2012767PDF: 1103 -
Addition of phenols compounds to meat dough intended for salami manufacture and its antioxidant effect
Published: 28 August 20141497PDF - FULL TEXT IN ENG: 993HTML: 169 -
Anti-Listeria activity of lactic acid bacteria in two traditional Sicilian cheeses
Published: 24 January 20172032PDF: 1617HTML: 384 -
Salting by vacuum brine impregnation in nitrite-free lonza: effect on Enterobacteriaceae
Published: 24 January 20171674PDF: 748HTML: 107 -
Listeria monocytogenes persistence in ready-to-eat sausages and in processing plants
Published: 6 February 20141616PDF: 818HTML: 162 -
CHARACTERIZATION OF AUTOCHTHONUS LACTIC FLORA OF A CAMPANIAN CHILLI CHEESE PRODUCED FROM RAW SHEEP MILK
Published: 2 August 2012969PDF: 1330 -
Behavior of Listeria innocua during the manufacturing and pit-ripening of Formaggio di Fossa di Sogliano PDO cheese
Published: 19 August 2020629PDF: 388HTML: 34 -
Quality traits of Ciauscolo salami from meat of pigs fed rosemary extract enriched diet
Published: 10 June 20131490PDF: 1243 -
Levels of nitrates and nitrites in chili pepper and ventricina salami
Published: 5 June 20141874PDF - FULL TEXT IN ENG: 883HTML: 234 -
Polycyclic aromatic hydrocarbons residues in Gentile di maiale, a smoked meat product typical of some mountain areas in Latina province (Central Italy)
Published: 20 May 20141832PDF - FULL TEXT IN ENG: 710HTML: 86 -
Production of farmstead lactose-free Pecorino di Osilo and ricotta cheeses from sheep’s milk
Published: 17 February 20171735PDF: 1137HTML: 187 -
Use of commercial protective cultures in portioned sheep milk cheeses to control Listeria monocytogenes
Published: 8 March 20231531PDF: 214HTML: 18 -
Occurrence and genomic characterization of antimicrobial-resistant and potential pathogenic Escherichia coli from Italian artisanal food productions of animal origin
Published: 25 March 2024218PDF: 71SUPPLEMENTARY MATERIAL: 18HTML: 10 -
Contribution of natural milk culture to microbiota, safety and hygiene of raw milk cheese produced in alpine malga
Published: 10 April 20182017PDF: 658HTML: 89 -
CHARACTERIZATION OF LACTIC ACID BACTERIA ISOLATED FROM A TRADITIONAL PASTA FILATA CHEESE
Published: 13 June 20101039PDF: 1175 -
DETECTION AND CHARACTERISATION OF LISTERIA ISOLATES COLLECTED ALONG THE GORGONZOLA PDO PRODUCTION CHAIN
Published: 1 August 20111332PDF: 1431 -
Preliminary study on the inactivation of anisakid larvae in baccalà prepared according to traditional methods
Published: 10 November 20171353PDF: 758HTML: 70 -
Listeria monocytogenes contamination in dairy plants: evaluation of Listeria monocytogenes environmental contamination in two cheese-making plants using sheeps milk
Published: 25 September 20132434PDF: 1728 -
Preliminary data on the microbial profile of dry and wet aged bovine meat obtained from different breeds in Sardinia
Published: 8 June 20231367PDF: 216HTML: 9 -
In vitro evaluation of bacteriocin-like inhibitory substances produced by lactic acid bacteria isolated during traditional Sicilian cheese making
Published: 9 February 201624918PDF: 1967HTML: 1933 -
Characterisation of yeasts isolated from ‘Nduja of Spilinga
Published: 17 April 20141760PDF - FULL TEXT IN ENG: 836HTML: 360 -
Evaluation of antifungal effect of gaseous ozone in a meat processing plant
Published: 6 June 20141175PDF - FULL TEXT IN ENG: 889HTML: 154 -
Assessment of aflatoxin M1 enrichment factor in cheese produced with naturally contaminated milk
Published: 8 June 20232825PDF: 190HTML: 13 -
Secondary metabolites from Penicillium roqueforti, a starter for the production of Gorgonzola cheese
Published: 11 September 20148562PDF - FULL TEXT IN ENG: 1898HTML: 1173 -
Staphylococcal food poisoning outbreaks occurred in Sicily (Italy) from 2009 to 2016
Published: 13 March 20241549PDF: 115HTML: 18 -
EFFECT OF SELECTED DAIRY STARTER CULTURES ON MICROBIOLOGICAL, CHEMICAL AND SENSORY CHARACTERISTICS OF VENISON (Dama dama) NITRITE-FREE DRY-CURED SAUSAGES
Published: 1 August 2011767PDF: 1528 -
Escherichia coli O157 in foodstuffs: first year results of monitoring plan in Piedmont region, 2011
Published: 31 October 2012839PDF: 1027 -
BIOGENIC AMINE CONTENT AND CHEMICAL AND PHYSICAL FEATURES OF ITALIAN FORMAGGIO DI FOSSA
Published: 13 June 20101133PDF: 1661 -
Lactic acid bacteria from artisanal raw goat milk cheeses: technological properties and antimicrobial potential
Published: 27 October 20231273PDF: 248HTML: 3 -
Evolution of chemical-physical parameters and rheological characteristics of Sarda and Maltese goat dry hams
Published: 31 October 20121433PDF: 1095 -
Evaluation of biogenic amines levels, and biochemical and microbiological characterization of Italian-type salami sold in Rio de Janeiro, Brazil
Published: 28 August 20151978PDF: 961HTML: 722 -
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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: 150HTML: 11 -
Shotgun metagenomic investigation of foodborne pathogens and antimicrobial resistance genes in artisanal fermented meat products from the Mediterranean area
Published: 10 May 2024519PDF: 144HTML: 6 -
CHARACTERIZATION OF “SA PANEDDA” TRADITIONAL PASTA FILATA CHEESE OF MONTE ACUTO
Published: 21 September 2008736PDF: 1627