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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
Published: 7 November 20182542PDF: 1646HTML: 222 -
Carassius auratus as a bioindicator of the health status of Lake Trasimeno and risk assessment for consumers
Published: 18 July 2023483PDF: 162HTML: 3 -
Quantitative determination of artificial sweeteners and sucrose in energy drinks and mango juice available in Dhaka city
Published: 25 January 20241228PDF: 224HTML: 14 -
Preliminary data on glyphosate, glufosinate, and metabolite contamination in Italian honey samples
Published: 13 February 20241085PDF: 223HTML: 17 -
Evaluation of vacuum packaging for extending the shelf life of Sardinian fermented sausage
Published: 8 June 20231297PDF: 244HTML: 6 -
Food safety knowledge, hygiene practices among food handlers, and microbiological quality of animal side dishes in contract catering
Published: 21 May 20241626PDF: 252HTML: 5 -
Evaluation of hepatitis E virus RNA persistence in experimentally contaminated cured pork liver sausages
Published: 2 April 2024421PDF: 129HTML: 8 -
Detection of sulfites in fresh meat preparation commercialised at retail in Lazio Region
Published: 22 June 20171201PDF: 635HTML: 234 -
Food risk associated with vegetable consumption, exposure to antimicrobial-resistant strains and pesticide residues
Published: 8 June 20231684PDF: 338HTML: 22
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