Vol. 8 No. 3 (2019)

Published: 30-09-2019

Reviews

Biochemical and nutritional characteristics of buffalo meat and potential implications on human health for a personalized nutrition

Andrea Tamburrano, Barbara Tavazzi, Cinzia Anna Maria Callà, Angela Maria Amorini, Giacomo Lazzarino, Sara Vincenti, Tiziana Zottola, Maria Concetta Campagna, Umberto Moscato, Patrizia Laurenti

https://doi.org/10.4081/ijfs.2019.8317

2075

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Original Articles

Nutritional quality, safety and sensory properties of smoked tench (Tinca tinca) pâté from Trasimeno Lake, Italy

Raffaella Branciari, Rossana Roila, Andrea Valiani, David Ranucci, Roberta Ortenzi, Dino Miraglia, Lucia Bailetti, Raffaella Franceschini

https://doi.org/10.4081/ijfs.2019.8130

1458

PDF: 703

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Contamination level and exposure assessment to Aflatoxin M1 in Jordanian infant milk formulas

Saddam S. Awaisheh, Razan J. Rahahleh, Rania M. Algroom, Ala'a A. Al-Bakheit, Ja'far M. Al-Khaza'leh, Basim A. Al-Dababseh

https://doi.org/10.4081/ijfs.2019.8263

1417

PDF: 668

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β-hydroxyacyl-CoA-dehydrogenase activity differentiates unfrozen from frozen-thawed Yellowfin tuna (Thunnus albacares)

Cristian Bernardi, Erica Tirloni, Simone Stella, Aniello Anastasio, Patrizia Cattaneo, Fabio Colombo

https://doi.org/10.4081/ijfs.2019.6971

1027

PDF: 564

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Pre-packaged food products Business to Consumer (B2C) distance selling and information obligations in Italian mass market retailers

Gaetano Liuzzo, Silvia Rolandi, Andrea Serraino, Silvia Piva, Federica Giacometti

https://doi.org/10.4081/ijfs.2019.7713

1483

PDF: 819

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Assessment of sampling methods about level of mercury in fish

Cesare Ciccarelli, Melina Leinoudi, Angela Marisa Semeraro, Vittoria Di Trani, Giuseppe Angelozzi, Elena Ciccarelli, Ivan Corti

https://doi.org/10.4081/ijfs.2019.7593

1083

PDF: 496

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Microbiological, rheological and physical-chemical characteristics of bovine meat subjected to a prolonged ageing period

Giorgio Smaldone, Raffaele Marrone, Lucia Vollano, Maria Francesca Peruzy, Carmela Maria Assunta Barone, Rosa Luisa Ambrosio, Aniello Anastasio

https://doi.org/10.4081/ijfs.2019.8100

1472

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Molecular characterization of Escherichia coli isolated from cheese and biocontrol of Shiga toxigenic E. coli with essential oils

Heba Hussien, Ayman Elbehiry, Marwa Saad, Ghada Hadad, Ihab Moussa, Turki Dawoud, Ayman Mubarak, Eman Marzouk

https://doi.org/10.4081/ijfs.2019.8291

1397

PDF: 707

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Microbial, chemical-physical, rheological and organoleptic characterisation of roe deer (Capreolus capreolus) salami

David Ranucci, Rossana Roila, Dino Miraglia, Chiara Arcangeli, Francesca Vercillo, Sara Bellucci, Raffaella Branciari

https://doi.org/10.4081/ijfs.2019.8195

1212

PDF: 662

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Non-thermal inactivation of Listeria spp. in a typical dry-fermented sausage: “Bergamasco” salami

Erica Tirloni, Vanessa Di Pietro, Giuseppe Rizzi, Francesco Pomilio, Patrizia Cattaneo, Cristian Bernardi, Simone Stella

https://doi.org/10.4081/ijfs.2019.8112

1304

PDF: 673

HTML: 56
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Vol. 8 No. 3 (2019)

Reviews

Biochemical and nutritional characteristics of buffalo meat and potential implications on human health for a personalized nutrition

Original Articles

Nutritional quality, safety and sensory properties of smoked tench (Tinca tinca) pâté from Trasimeno Lake, Italy

Contamination level and exposure assessment to Aflatoxin M1 in Jordanian infant milk formulas

β-hydroxyacyl-CoA-dehydrogenase activity differentiates unfrozen from frozen-thawed Yellowfin tuna (Thunnus albacares)

Pre-packaged food products Business to Consumer (B2C) distance selling and information obligations in Italian mass market retailers

Assessment of sampling methods about level of mercury in fish

Microbiological, rheological and physical-chemical characteristics of bovine meat subjected to a prolonged ageing period

Molecular characterization of Escherichia coli isolated from cheese and biocontrol of Shiga toxigenic E. coli with essential oils

Microbial, chemical-physical, rheological and organoleptic characterisation of roe deer (Capreolus capreolus) salami

Non-thermal inactivation of Listeria spp. in a typical dry-fermented sausage: “Bergamasco” salami

authors

reviewers

indexing

Keywords

Quantitative determination of artificial sweeteners and sucrose in energy drinks and mango juice available in Dhaka city

Dairy farmers’ knowledge about milk-borne zoonosis in the Eastern Cape province, South Africa

Validity of cold storage and heat treatment on the deactivation of Vibrio parahaemolyticus isolated from fish meat markets