Vol. 13 No. 4 (2024)

Published: 12-11-2024

Original Articles

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

396

PDF: 17

SUPPLEMENTARY MATERIAL: 12
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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

537

PDF: 15
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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

380

PDF: 10

SUPPLEMENTARY MATERIAL: 44
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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

690

PDF: 12

SUPPLEMENTARY MATERIAL: 60
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- SUPPLEMENTARY MATERIAL
The addition of ascorbic acid improves the microbiological quality and shelf life of Atlantic mackerel (Scomber scombrus) fillets stored in ice

Elisa D’Aguì, Stella Lovisolo, Tiziana Civera, Felice Panebianco

https://doi.org/10.4081/ijfs.2024.12296

Published: 1 July 2024

706

PDF: 25

HTML: 0
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“I’m better than you”: assessing the presence of optimistic bias among Italian hunters

Annafrancesca Corradini, Eugenio Demartini, Roberto Viganò, Maria Elena Marescotti, Anna Gaviglio

https://doi.org/10.4081/ijfs.2024.11523

Published: 17 July 2024

955

PDF: 27

HTML: 0
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Assessment of environmental chemical contamination and histamine levels in the production of Colatura di Alici di Cetara

Emanuele D’Anza, Marika Di Paolo, Silvana Alvino, Amalia Danese, Vincenzo Peretti, Pasquale Gallo, Raffaele Marrone

https://doi.org/10.4081/ijfs.2024.12357

Published: 9 July 2024

740

PDF: 33

HTML: 0
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Risk analysis of critical control points of Staphylococcus aureus in layer farms and chicken egg distributors

Aminah Hajah Thaha, Ratmawati Malaka, Wahniyati Hatta, Fatma Maruddin

https://doi.org/10.4081/ijfs.2024.12409

Published: 26 June 2024

1016

PDF: 44

SUPPLEMENTARY MATERIAL: 9

HTML: 0

Applied Studies

Italian adaptation to Regulation (EU) 2017/625 on food official controls: a case study

Camilla Lugli, Marta Cecchini, Domenico Maione, Filomena Marseglia, Tommaso Filippini, Marco Vinceti, Elena Righi, Lucia Palandri, Daniela De Vita

https://doi.org/10.4081/ijfs.2024.12543

Published: 2 July 2024

823

PDF: 44

SUPPLEMENTARY MATERIAL: 11

HTML: 1

Vol. 13 No. 4 (2024)

Original Articles

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

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

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

The addition of ascorbic acid improves the microbiological quality and shelf life of Atlantic mackerel (Scomber scombrus) fillets stored in ice

“I’m better than you”: assessing the presence of optimistic bias among Italian hunters

Assessment of environmental chemical contamination and histamine levels in the production of Colatura di Alici di Cetara

Risk analysis of critical control points of Staphylococcus aureus in layer farms and chicken egg distributors

Applied Studies

Italian adaptation to Regulation (EU) 2017/625 on food official controls: a case study

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