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Italian Journal of Food Safety
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  • Contribution of natural milk culture to microbiota, safety and hygiene of raw milk cheese produced in alpine malga

    Rosaria Lucchini, Barbara Cardazzo, Lisa Carraro, Michele Negrinotti, Stefania Balzan, Enrico Novelli, Luca Fasolato, Franco Fasoli, Giovanni Farina
    10-04-2018
  • Using a concentrate of phenols obtained from olive vegetation water to preserve chilled food: two case studies

    Luca Fasolato, Barbara Cardazzo, Stefania Balzan, Lisa Carraro, Nadia Andrea Andreani, Agnese Taticchi, Enrico Novelli
    02-05-2016
  • Spectrophotometric techniques for the characterization of strains involved in the blue pigmentation of food: Preliminary results

    Luca Fasolato, Nadia Andrea Andreani, Roberta De Nardi, Giulia Nalotto, Lorenzo Serva, Stefania Balzan, Barbara Cardazzo, Lisa Carraro, Federico Fontana, Enrico Novelli
    09-04-2018
  • Retrospective analysis of Vibrio spp. isolated from marketed crustaceans using multilocus sequence analysis

    Mohammad Shamsur Rahman, Sarah Currò, Lisa Carraro, Barbara Cardazzo, Stefania Balzan, Enrico Novelli, Federico Fontana, Greta Caburlotto, Amedeo Manfrin, Luca Fasolato
    08-03-2023
  • Characterisation of the thermostable protease AprX in strains of Pseudomonas fluorescens and impact on the shelf-life of dairy products: preliminary results

    Nadia Andrea Andreani, Lisa Carraro, Luca Fasolato, Stefania Balzan, Rosaria Lucchini, Enrico Novelli, Barbara Cardazzo
    06-12-2016
  • Addition of phenols compounds to meat dough intended for salami manufacture and its antioxidant effect

    Enrico Novelli, Luca Fasolato, Barbara Cardazzo, Lisa Carraro, Agnese Taticchi, Stefania Balzan
    28-08-2014
  • Analysis of process factors of dry fermented salami to control Listeria monocytogenes

    Enrico Novelli, Lucia Dal Santo, Stefania Balzan, Barbara Cardazzo, Dino Spolaor, Angiolella Lombardi, Lisa Carraro, Luca Fasolato
    24-01-2017
  • Minimum bactericidal concentration of phenols extracted from oil vegetation water on spoilers, starters and food-borne bacteria

    Luca Fasolato, Barbara Cardazzo, Stefania Balzan, Lisa Carraro, Agnese Taticchi, Filomena Montemurro, Enrico Novelli
    28-05-2015
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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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