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Evaluation of post-fermentation heating times and temperatures for controlling Shiga toxin-producing Escherichia coli cells in a non-dried, pepperoni-type sausage
Published: 3 July 20181090PDF: 445HTML: 153 -
Evaluation of vacuum packaging for extending the shelf life of Sardinian fermented sausage
Published: 8 June 20231287PDF: 242HTML: 6 -
Features of Lactobacillus sakei isolated from Italian sausages: focus on strains from Ventricina del Vastese
Published: 1 December 20152376PDF: 1026HTML: 663 -
Resistome and virulome diversity of foodborne pathogens isolated from artisanal food production chain of animal origin in the Mediterranean region
Published: 5 December 2022773PDF: 283HTML: 17 -
Effect of selected starter cultures on physical, chemical and microbiological characteristics and biogenic amine content in Protected Geographical Indication Ciauscolo salami
Published: 17 February 20162395PDF: 1161HTML: 637 -
Shotgun metagenomic investigation of foodborne pathogens and antimicrobial resistance genes in artisanal fermented meat products from the Mediterranean area
Published: 10 May 2024563PDF: 171HTML: 11 -
Microbiological quality and presence of foodborne pathogens in raw milk cheeses and raw meat products marketed at farm level in Switzerland
Published: 3 July 20181962PDF: 675HTML: 187 -
Definition of a standard protocol to determine the growth potential of Listeria monocytogenes and Yersinia enterocolitica in pork sausage produced in Abruzzo Region, Italy
Published: 2 November 20151751PDF: 1044HTML: 1022 -
Evaluation of biogenic amines levels, and biochemical and microbiological characterization of Italian-type salami sold in Rio de Janeiro, Brazil
Published: 28 August 20151988PDF: 968HTML: 722 -
Reduction of Escherichia coli O157:H7 during manufacture and ripening of Italian semi-dry salami
Published: 11 June 20141218PDF - FULL TEXT IN ENG: 717HTML: 181 -
Listeria monocytogenes persistence in ready-to-eat sausages and in processing plants
Published: 6 February 20141625PDF: 832HTML: 162 -
Levels of nitrates and nitrites in chili pepper and ventricina salami
Published: 5 June 20141885PDF - FULL TEXT IN ENG: 887HTML: 234 -
Reduction of Listeria innocua contamination in vacuum-packaged dry-cured Italian pork products after high hydrostatic pressure treatment
Published: 17 June 20152136PDF: 767HTML: 84 -
Evaluation of hepatitis E virus RNA persistence in experimentally contaminated cured pork liver sausages
Published: 2 April 2024407PDF: 120HTML: 6 -
Occurrence and genomic characterization of antimicrobial-resistant and potential pathogenic Escherichia coli from Italian artisanal food productions of animal origin
Published: 25 March 2024246PDF: 93SUPPLEMENTARY MATERIAL: 20HTML: 14 -
Addition of phenols compounds to meat dough intended for salami manufacture and its antioxidant effect
Published: 28 August 20141505PDF - FULL TEXT IN ENG: 1001HTML: 169 -
Quality traits of Ciauscolo salami from meat of pigs fed rosemary extract enriched diet
Published: 10 June 20131495PDF: 1251 -
Investigation on the microbiological hazards in an artisanal salami produced in Northern Italy and its production environment in different seasonal periods
Published: 8 March 20231601PDF: 274HTML: 14 -
Sardinian fermented sausage traditional production process: a preliminary survey in eight establishments
Published: 2 August 2024381PDF: 73 -
Soybean and lactose in meat products and preparations sampled at retail
Published: 3 June 20161334PDF: 652HTML: 150 -
EFFECT OF SELECTED DAIRY STARTER CULTURES ON MICROBIOLOGICAL, CHEMICAL AND SENSORY CHARACTERISTICS OF VENISON (Dama dama) NITRITE-FREE DRY-CURED SAUSAGES
Published: 1 August 2011778PDF: 1536 -
Study of growth potential of Listeria monocytogenes in low fat salami: an innovative Italian meat product
Published: 27 February 20141425PDF: 1239HTML: 190 -
Effects of vegetable powders as nitrite alternative in Italian dry fermented sausage
Published: 19 August 20201222PDF: 913HTML: 52 -
Shiga toxin-producing Escherichia coli in slaughtered pigs and pork products
Published: 9 May 20171872PDF: 1111HTML: 401 -
Role of verocytotoxigenic Escherichia coli in the swine production chain
Published: 29 June 20151668PDF: 939HTML: 544 -
Salting by vacuum brine impregnation in nitrite-free lonza: effect on Enterobacteriaceae
Published: 24 January 20171680PDF: 753HTML: 107 -
Growth potential of Listeria monocytogenes in sliced turkey bresaola packed in modified atmosphere
Published: 27 February 20141385PDF: 934HTML: 158 -
Re-determination of the primary shelf-life of food products: what are the guarantees for the consumer?
Published: 8 June 20231188PDF: 197HTML: 6 -
Analysis of the original notifications in the Tuscany region “Rapid Alert System for Food and Feed” in the seven-year period 2015-2021
Published: 4 April 20241109PDF: 97HTML: 1 -
Identification of Listeria spp. strains isolated from meat products and meat production plants by multiplex polymerase chain reaction
Published: 1 December 20151941PDF: 934HTML: 531 -
Antilisterial activity of olive-derived polyphenols: an experimental study on meat preparations
Published: 20 May 20244829PDF: 52HTML: 1 -
MOLECULAR IDENTIFICATION AND GENOTYPING OF CIAUSCOLO AUTOCHTHONOUS MICROFLORA: PRELIMINARY STUDY
Published: 8 January 2011580PDF: 1492
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