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Found 15 items.
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Minimum bactericidal concentration of phenols extracted from oil vegetation water on spoilers, starters and food-borne bacteria
Published: 28 May 20151425PDF: 1008HTML: 297 -
Contribution of natural milk culture to microbiota, safety and hygiene of raw milk cheese produced in alpine malga
Published: 10 April 20182044PDF: 675HTML: 89 -
Spectrophotometric techniques for the characterization of strains involved in the blue pigmentation of food: Preliminary results
Published: 9 April 20181867PDF: 615HTML: 270 -
Analysis of process factors of dry fermented salami to control Listeria monocytogenes
Published: 24 January 20171832PDF: 930HTML: 184 -
Characterisation of the thermostable protease AprX in strains of Pseudomonas fluorescens and impact on the shelf-life of dairy products: preliminary results
Published: 6 December 20161845PDF: 949HTML: 933 -
Storage test on apple juice after ultrasound treatment
Published: 26 March 20141846PDF: 994HTML: 277 -
Using a concentrate of phenols obtained from olive vegetation water to preserve chilled food: two case studies
Published: 2 May 20161476PDF: 850HTML: 263 -
Genuine and natural: the opinion of teen consumers
Published: 9 February 20171309PDF: 910HTML: 121 -
Cold chain and consumers’ practices: exploratory results of focus group interviews
Published: 9 December 20141862PDF - FULL TEXT IN ENG: 740HTML: 203 -
Addition of phenols compounds to meat dough intended for salami manufacture and its antioxidant effect
Published: 28 August 20141512PDF - FULL TEXT IN ENG: 1006HTML: 169 -
Preliminary findings on the effect of light-oxidation on Asiago d’allevo vecchio protected designation of origin cheese
Published: 9 October 20131234PDF: 1490 -
Retrospective analysis of Vibrio spp. isolated from marketed crustaceans using multilocus sequence analysis
Published: 8 March 20231706PDF: 301SUPPLEMENTARY MATERIAL: 42HTML: 20 -
Insect-based products commercialized online: a snapshot of lipid oxidation and mineral content
Published: 6 August 2024367PDF: 2SUPPLEMENTARY MATERIAL: 41 -
Behind the scenes of taste: an exploratory study of non-compliance in Italian artisanal bakery and pastry laboratories
Published: 2 August 2024674PDF: 7SUPPLEMENTARY MATERIAL: 58
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