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Microbiological safety of dry-aged meat: a critical review of data gaps and research needs to define process hygiene and safety criteria

Federica Savini, Valentina Indio, Federica Giacometti, Yitagele Terefe Mekkonnen, Alessandra De Cesare, Laura Prandini, Raffaele Marrone, Alessandro Seguino, Marika Di Paolo, Valeria Vuoso, Federico Tomasello, Andrea Serraino

13-05-2024

https://doi.org/10.4081/ijfs.2024.12438

3935

Downloads: 1503

HTML: 172
Evaluation and comparison of four protein extraction protocols for mono- and two-dimensional electrophoresis in Mytilus galloprovincialis

Marina Ceruso, Claudia Chirollo, Federica Boccia, Giorgio Smaldone, Raffaele Marrone, Tiziana Pepe

17-09-2015

https://doi.org/10.4081/ijfs.2015.4534

2185

Downloads: 1254

HTML: 356
Effects of two thawing methods on the shelf life of cephalopod mollusks

Loriana Casalino, Marika Di Paolo, Marica Egidio, Giusi Fiore, Sophia Alesio, Sara Balestra, Giacomo Peres, Raffaele Marrone

16-04-2026

https://doi.org/10.4081/ijfs.2026.14757

294

Downloads: 206
DRY SALTED AND SMOKED TUNA PRODUCTS. CHEMICAL, RHEOLOGICAL AND NUTRITIONAL CHARACTERISTICS

R. Marrone, L. Vollano, M. Panzardi, C. Chirollo, A. De Felice, R. Mercogliano

40-44

13-03-2010

https://doi.org/10.4081/ijfs.2010.1101

1094

Downloads: 1272
SHELF LIFE OF THAWED CRUSTACEANS TREATED WITH SULPHITES

G. Smaldone, R. Marrone, L. Vollano, C. Chirollo, A. Pellicane, G. Palma

85-89

01-04-2011

https://doi.org/10.4081/ijfs.2011.758

1312

Downloads: 2264
Formulation and shelf-life of fish burgers served to preschool children

Giorgio Smaldone, Raffaele Marrone, Tiziana Zottola, Lucia Vollano, Giulio Grossi, Maria Luisa Cortesi

30-03-2017

https://doi.org/10.4081/ijfs.2017.6373

2019

Downloads: 960

HTML: 248
ENVIROMENTAL HYDROCARBON CONTAMINATION IN RICOTTA AND MOZZARELLA DI BUFALA CHEESE

R Mercogliano, A De Felice, C Chirollo, R Marrone, M Panzardi, L Vollano, M.L. Cortesi

45-47

13-06-2010

https://doi.org/10.4081/ijfs.2010.1036

1050

Downloads: 1326
“LA COLATURA DI ALICI CETARESE”: EVALUATION OF PHYSICO-CHEMICAL PARAMETERS DURING PRODUCTION PROCESS

M. Panzardi, R. Marrone, L. Vollano, G. Colarusso, M. D’Antonio, R. Mercogliano

15-18

21-03-2009

https://doi.org/10.4081/ijfs.2009.1413

1062

Downloads: 1536
POLYCYCLIC AROMATIC HYDROCARBONS (PAHS) IN SEAFOODS CAUGHT IN CORIGLIANO CALABRO GULF (CS,ITALY)

R. Marrone, G. Smaldone, T. Pepe, R. Mercogliano, A. De Felice, A. Anastasio

41-46

08-08-2012

https://doi.org/10.4081/ijfs.2012.789

1036

Downloads: 1276
Listeria monocytogenes biofilm production on food packaging materials submitted to physical treatment

Patrizia Centorame, Anna Rita D'Angelo, Federica Di Simone, Romolo Salini, Alessandra Cornacchia, Raffaele Marrone, Aniello Anastasio, Francesco Pomilio

03-10-2017

https://doi.org/10.4081/ijfs.2017.6654

2005

Downloads: 1019

HTML: 258
Preliminary study on the inactivation of anisakid larvae in baccalà prepared according to traditional methods

Giorgio Smaldone, Raffaele Marrone, Giuseppe Palma, Paolo Sarnelli, Aniello Anastasio

10-11-2017

https://doi.org/10.4081/ijfs.2017.6964

1853

Downloads: 992

HTML: 86
Determination of cholesterol oxides in anchovies (Engraulis encrasicolus) treated with a commercial mixture of citric acid, trisodium acid and hydrogen peroxide

Raffaele Marrone, Giorgio Smaldone, Giuseppe Palma, Raffaele Romano, Domenico Bortone, Aniello Anastasio

42-45

13-02-2013

https://doi.org/10.4081/ijfs.2012.1429

1629

Downloads: 1470
SCHOOL FOOD SERVICE, HOSPITAL AND HEALTCARE: NEW GUIDELINES ON NATIONAL LAW AND VETERINARY 488/99

L.A. Carosielli, G. Carrabs, F. Faragò, R. Marrone, M.A. Micheli

21

02-08-2012

https://doi.org/10.4081/ijfs.2012.801

935

Downloads: 1186
Effect of a new sustainable cooling system used during firming and brining on the microbiological, chemical, and sensory characteristics of buffalo mozzarella cheese

Marika Di Paolo, Martina De Stefano, Giulia Polizzi, Valeria Vuoso, Adriano Michele Luigi Santoro, Aniello Anastasio, Raffaele Marrone

11-07-2023

https://doi.org/10.4081/ijfs.2023.11290

1272

Downloads: 332

HTML: 67
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

01-10-2019

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

2061

Downloads: 1149

HTML: 107
Monitoring of irradiated food products marketed in Italy and evaluation of electron spin resonance signal sensitivity of experimentally irradiated fish scales

Raffaele Marrone, Leonardo Carosielli, Michele Mangiacotti, Eugenio Chiaravalle, Giorgio Smaldone, Aniello Anastasio

17-04-2014

https://doi.org/10.4081/ijfs.2014.1602

1838

Downloads: 957

HTML: 255
POLYCYCLIC AROMATIC HYDROCARBONS (PAHS) IN SEAFOOD CAUGHT OFF IN NAPOLI GULF (ITALY)

R. Marrone, R. Mercogliano, G. Palma, C. Chirollo, G. Smaldone, A. Anastasio

61-65

08-01-2011

https://doi.org/10.4081/ijfs.2011.838

1232

Downloads: 1462
Effect of beetroot (Beta vulgaris) extract on Black Angus burgers shelf life

Raffaele Marrone, Giorgio Smaldone, Rosa Luisa Ambrosio, Rossella Festa, Marina Ceruso, Antonio Chianese, Aniello Anastasio

25-03-2021

https://doi.org/10.4081/ijfs.2021.9031

1517

Downloads: 912

HTML: 40
Polycyclic aromatic hydrocarbons residues in Gentile di maiale, a smoked meat product typical of some mountain areas in Latina province (Central Italy)

Giuseppe Carrabs, Raffaele Marrone, Raffaelina Mercogliano, Leonardo Carosielli, Lucia Vollano, Aniello Anastasio

20-05-2014

https://doi.org/10.4081/ijfs.2014.1681

2449

Downloads: 964

HTML: 106
TRACE ELEMENTS AND RADIONUCLIDES IN MYTILUS GALLOPROVINCIALIS FROM CAMPANIA REGION (ITALY)

R. Marrone, L. Carosielli, A.E. Chiaravalle, O. Miedico, L. Vollano, M. Dellarotonda

233-236

08-01-2011

https://doi.org/10.4081/ijfs.2011.870

895

Downloads: 1253
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

09-07-2024

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

1537

Downloads: 459

HTML: 23
Carbon monoxide residues in vacuum-packed yellowfin tuna loins (Thunnus Albacares)

Raffaele Marrone, Celestina Mascolo, Giuseppe Palma, Giorgio Smaldone, Mariagrazia Girasole, Aniello Anastasio

08-09-2015

https://doi.org/10.4081/ijfs.2015.4528

2223

Downloads: 1093

HTML: 321
Alphacypermethrin residues in milk following a pour-on treatment in buffaloes

Giorgio Smaldone, Raffaele Marrone, Claudia Chirollo, Lucia Vollano, Raffaella Mercogliano, Aniello Anastasio

e19

10-06-2013

https://doi.org/10.4081/ijfs.2013.960

1255

Downloads: 1285

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Search Results

Microbiological safety of dry-aged meat: a critical review of data gaps and research needs to define process hygiene and safety criteria

Evaluation and comparison of four protein extraction protocols for mono- and two-dimensional electrophoresis in Mytilus galloprovincialis

Effects of two thawing methods on the shelf life of cephalopod mollusks

DRY SALTED AND SMOKED TUNA PRODUCTS. CHEMICAL, RHEOLOGICAL AND NUTRITIONAL CHARACTERISTICS

SHELF LIFE OF THAWED CRUSTACEANS TREATED WITH SULPHITES

Formulation and shelf-life of fish burgers served to preschool children

ENVIROMENTAL HYDROCARBON CONTAMINATION IN RICOTTA AND MOZZARELLA DI BUFALA CHEESE

“LA COLATURA DI ALICI CETARESE”: EVALUATION OF PHYSICO-CHEMICAL PARAMETERS DURING PRODUCTION PROCESS

POLYCYCLIC AROMATIC HYDROCARBONS (PAHS) IN SEAFOODS CAUGHT IN CORIGLIANO CALABRO GULF (CS,ITALY)

Listeria monocytogenes biofilm production on food packaging materials submitted to physical treatment

Preliminary study on the inactivation of anisakid larvae in baccalà prepared according to traditional methods

Determination of cholesterol oxides in anchovies (Engraulis encrasicolus) treated with a commercial mixture of citric acid, trisodium acid and hydrogen peroxide

SCHOOL FOOD SERVICE, HOSPITAL AND HEALTCARE: NEW GUIDELINES ON NATIONAL LAW AND VETERINARY 488/99

Effect of a new sustainable cooling system used during firming and brining on the microbiological, chemical, and sensory characteristics of buffalo mozzarella cheese

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

Monitoring of irradiated food products marketed in Italy and evaluation of electron spin resonance signal sensitivity of experimentally irradiated fish scales

POLYCYCLIC AROMATIC HYDROCARBONS (PAHS) IN SEAFOOD CAUGHT OFF IN NAPOLI GULF (ITALY)

Effect of beetroot (Beta vulgaris) extract on Black Angus burgers shelf life

Polycyclic aromatic hydrocarbons residues in Gentile di maiale, a smoked meat product typical of some mountain areas in Latina province (Central Italy)

TRACE ELEMENTS AND RADIONUCLIDES IN MYTILUS GALLOPROVINCIALIS FROM CAMPANIA REGION (ITALY)

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

Carbon monoxide residues in vacuum-packed yellowfin tuna loins (Thunnus Albacares)

Alphacypermethrin residues in milk following a pour-on treatment in buffaloes

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