Early Access

Published: 19-01-2024

Online Version of Records before inclusion in an issue

These are newly published articles but not yet assigned to an issue. The Early Access service lets users access peer-reviewed articles well before publication in a regular issue. These articles are searchable and citable by their DOI (Digital Object Identifier).

Original Articles

Challenges in the use of natural flavorings and labeling compliance in meat preparations in the Umbria region (central Italy)

Sara Di Bella, Raffaella Branciari, Fausto Scoppetta, Antonella Leo, Naceur M. Haouet, Eleonora Scoccia, Marisa Framboas, Maria Lucia Mercuri, Rossana Roila, David Ranucci, Andrea Valiani

https://doi.org/10.4081/ijfs.2024.12444

Published: 7 November 2024

81

PDF: 25

SUPPLEMENTARY MATERIAL: 8
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Citrus bliss: potassium, sodium, and calcium silicates secrets for post-harvest diseases of fruit defense

Meriem Hamrani, Rachid Lahlali, Rabea Ziri, Rachid Ezzouggari, Najiba Brhadda, Félicie Lauri, Fouad Mokrini, Essaid Ait Barka, Mohammed El Guilli

https://doi.org/10.4081/ijfs.2024.12714

Published: 23 October 2024

4726

PDF: 81
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Comparative analysis of the microbiome composition of artisanal cheeses produced in the Mediterranean area

Valentina Indio, Ursula Gonzales-Barron, Chiara Oliveri, Alex Lucchi, Antonio Valero, Fouad Achemchem, Gerardo Manfreda, Federica Savini, Andrea Serraino, Alessandra De Cesare

https://doi.org/10.4081/ijfs.2024.12818

Published: 10 October 2024

185

PDF: 50

SUPPLEMENTARY MATERIAL: 20
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Speck: a traditional culinary specialty from the Italian Alps. A microbiological, molecular and chemical evaluation

Stefano Colorio, Francesca Precazzini, Martina Stella, Michela Rabini, Gloria Paolazzi, Evelin Elke Oberkalmsteiner, Mara Borghi, Astrid Bettini, Alexander Tavella

https://doi.org/10.4081/ijfs.2024.12630

Published: 25 September 2024

211

PDF: 47

SUPPLEMENTARY MATERIAL: 14
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Insect-based products commercialized online: a snapshot of lipid oxidation and mineral content

Stefania Balzan, Luca Fasolato, Federico Fontana, Sarah Currò, Enrico Novelli

https://doi.org/10.4081/ijfs.2024.11600

Published: 6 August 2024

241

PDF: 99

SUPPLEMENTARY MATERIAL: 28
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Behind the scenes of taste: an exploratory study of non-compliance in Italian artisanal bakery and pastry laboratories

Sarah Currò, Stefania Balzan, Valentina Saccarola, Federico Fontana, Enrico Novelli, Luca Fasolato

https://doi.org/10.4081/ijfs.2024.12235

Published: 2 August 2024

565

PDF: 143

SUPPLEMENTARY MATERIAL: 45
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Sardinian fermented sausage traditional production process: a preliminary survey in eight establishments

Giuliana Siddi, Francesca Piras, Maria Pina Meloni, Vincenzo Spanu, Nadia Carta, Mario Cuccu, Carlo Spanu, Riccardo Di Salvo, Carlo Piga, Enrico Pietro Luigi De Santis, Christian Scarano

https://doi.org/10.4081/ijfs.2024.12203

Published: 2 August 2024

429

PDF: 87
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Reviews

Recent advancements in meat traceability, authenticity verification, and voluntary certification systems

Mauro Conter

https://doi.org/10.4081/ijfs.2024.12971

Published: 15 November 2024

33

PDF: 18
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Biopreservation strategies using bacteriocins to control meat spoilage and foodborne outbreaks

Nathália Fernandes, Fouad Achemchem, Ursula Gonzales-Barron, Vasco Cadavez

https://doi.org/10.4081/ijfs.2024.12558

Published: 17 October 2024

223

PDF: 51
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Monitoring and preventing foodborne outbreaks: are we missing wastewater as a key data source?

Fulvia Troja, Valentina Indio, Federica Savini, Alessandro Seguino, Andrea Serraino, Alessandro Fuschi, Daniel Remondini, Alessandra De Cesare

https://doi.org/10.4081/ijfs.2024.12725

Published: 10 October 2024

117

PDF: 44

SUPPLEMENTARY MATERIAL: 15
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Comprehensive review of salmonellosis: current status of the disease and future perspectives

Ohoud S. Alhumaidan

https://doi.org/10.4081/ijfs.2024.12904

Published: 1 October 2024

179

PDF: 53
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Early Access

Original Articles

Challenges in the use of natural flavorings and labeling compliance in meat preparations in the Umbria region (central Italy)

Citrus bliss: potassium, sodium, and calcium silicates secrets for post-harvest diseases of fruit defense

Comparative analysis of the microbiome composition of artisanal cheeses produced in the Mediterranean area

Speck: a traditional culinary specialty from the Italian Alps. A microbiological, molecular and chemical evaluation

Insect-based products commercialized online: a snapshot of lipid oxidation and mineral content

Behind the scenes of taste: an exploratory study of non-compliance in Italian artisanal bakery and pastry laboratories

Sardinian fermented sausage traditional production process: a preliminary survey in eight establishments

Reviews

Recent advancements in meat traceability, authenticity verification, and voluntary certification systems

Biopreservation strategies using bacteriocins to control meat spoilage and foodborne outbreaks

Monitoring and preventing foodborne outbreaks: are we missing wastewater as a key data source?

Comprehensive review of salmonellosis: current status of the disease and future perspectives

authors

reviewers

indexing

Keywords