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Italian Journal of Food Safety
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  • Dietary effects of oregano (Origanum vulgaris L.) plant or sweet chestnut (Castanea sativa Mill.) wood extracts on microbiological, chemical-physical characteristics and lipid oxidation of cooked ham during storage

    David Ranucci, Dino Miraglia, Massimo Trabalza-Marinucci, Gabriele Acuti, Michela Codini, Maria Rachele Ceccarini, Claudio Forte, Raffaella Branciari
    01-12-2015
  • Contribution of street food on dietary acrylamide exposure by youth aged nineteen to thirty in Perugia, Italy

    Maria Serena Altissimi, Rossana Roila, Raffaella Branciari, Dino Miraglia, David Ranucci, Marisa Framboas, Naceur Haouet
    28-09-2017
  • High microbial loads found in minimally-processed sliced mushrooms from Italian market

    Haiyang Jiang, Dino Miraglia, David Ranucci, Domizia Donnini, Rossana Roila, Raffaella Branciari, Cheng Li
    10-04-2018
  • Effect of selected starter cultures on physical, chemical and microbiological characteristics and biogenic amine content in Protected Geographical Indication Ciauscolo salami

    David Ranucci, Anna Rita Loschi, Dino Miraglia, Roberta Stocchi, Raffaella Branciari, Stefano Rea
    17-02-2016
  • Microbiological, chemical-physical and sensory characteristics of Fabriano salami from pigs fed Oregano vulgaris extract

    Dino Miraglia, David Ranucci, Massimo Trabalza-Marinucci, Gabriele Acuti, Claudio Forte, Michela Codini, Rossana Roila, Raffaella Branciari
    26-02-2018
  • Olive mill wastewater phenolic concentrate as natural antioxidant against lipid-protein oxidative deterioration in chicken meat during storage

    Rossana Roila, Andrea Valiani, Dino Miraglia, David Ranucci, Claudio Forte, Massimo Trabalza-Marinucci, Maurizio Servili, Michela Codini, Raffaella Branciari
    27-09-2018
  • Differences in chemical, physical and microbiological characteristics of Italian burrata cheeses made in artisanal and industrial plants of Apulia Region

    Stefano Rea, Leonardo Marino, Roberta Stocchi, Raffaella Branciari, Anna Rita Loschi, Dino Miraglia, David Ranucci
    03-06-2016
  • Contribution of vegetables and cured meat to dietary nitrate and nitrite intake in Italian population: Safe level for cured meat and controversial role of vegetables

    Rossana Roila, Raffaella Branciari, Benedetta Staccini, David Ranucci, Dino Miraglia, Maria Serena Altissimi, Maria Lucia Mercuri, Naceur M. Haouet
    07-11-2018
  • 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
    30-09-2019
  • Occurrence of parasites of the genus Eustrongylides spp. (Nematoda: Dioctophymatidae) in fish caught in Trasimeno lake, Italy

    Raffaella Branciari, David Ranucci, Dino Miraglia, Andrea Valiani, Fabrizia Veronesi, Eleonora Urbani, Giovanni Lo Vaglio, Luisa Pascucci, Raffaella Franceschini
    15-11-2016
  • Quality traits of Ciauscolo salami from meat of pigs fed rosemary extract enriched diet

    David Ranucci, Raffaella Branciari, Gabriele Acuti, Giacinto Della Casa, Massimo Trabalza-Marinucci, Dino Miraglia
    e16
    10-06-2013
  • 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
    02-10-2019
  • Incidence of ionophore and non-ionophore anticoccidials residues in poultry meat and eggs and their risk characterization

    Rossana Roila, Raffaella Branciari, David Ranucci, Dino Miraglia, Elisa Cristofani, Cristiano Carloni, Ivan Pecorelli, Laura Fioroni
    25-03-2021
  • Evaluation of carcass hygiene in sheep subjected to gas de-pelting with different skinning procedures

    David Ranucci, Raffaella Branciari, Dino Miraglia, Roberta Stocchi, Stefano Rea, Anna Rita Loschi
    02-10-2014
  • Effect of a phenolic extract from olive vegetation water on fresh salmon steak quality during storage

    Dino Miraglia, Sonia Esposto, Raffaella Branciari, Stefania Urbani, Maurizio Servili, Simona Perucci, David Ranucci
    14-11-2016
  • Food chain information systems in medium- and smallsized slaughterhouses of central Italy and organ and carcass condemnations: A five-year survey

    David Ranucci, Loredana Di Giacomo, Martina Raggi, Raffaella Branciari, Dino Miraglia, Stefano Rea, Roberta Stocchi, Alessandro Di Cerbo, Rossana Roila, Luca Budelli, Luca Fortugno, Antonio D'Innocenzo, Fausto Cambiotti, Manlio Del Zoppo, Elvio Capecci, Antonio Angellotti, Ezio Ferretti, Anna Rita Loschi
    01-12-2021
  • Effect of dietary treatment with olive oil by-product (olive cake) on physico-chemical, sensory and microbial characteristics of beef during storage

    Raffaella Branciari, David Ranucci, Dino Miraglia, Stefania Urbani, Sonia Esposto, Maurizio Servili
    01-12-2015
  • Effect of time and temperature before chilling on the hygiene of carcasses in wild boar hunted in central Italy

    Roberto Barbani, Giulia Lalinga, Lia Bardasi, Raffaella Branciari, Dino Miraglia, Rossana Roila, David Ranucci
    10-01-2022
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is the official journal of the Italian Association of Veterinary Food Hygienists and it is published online by PAGEPress®, Pavia, Italy. All credits and honors to PKP for their OJS.

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