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Found 35 items.
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“I’m better than you”: assessing the presence of optimistic bias among Italian hunters
Published: 17 July 2024926PDF: 16HTML: 0 -
Food safety culture in food companies: evaluation of the perception of food safety culture in three Tuscan food companies
Published: 8 March 20231826PDF: 641HTML: 21 -
Analyzing consumer perceptions about food safety by applying the food-related lifestyle approach
Published: 5 February 20241819PDF: 328HTML: 16 -
Risk assessment terminology: risk communication part 2
Published: 19 April 20161157PDF: 700HTML: 115 -
Consumers’ attitude towards fish meat
Published: 11 September 20142205PDF - FULL TEXT IN ENG: 1470HTML: 386 -
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Genuine and natural: the opinion of teen consumers
Published: 9 February 20171309PDF: 910HTML: 121 -
Consumers’ preferences for a local food product: the case of a new Carnaroli rice product in Lombardy
Published: 28 April 20171865PDF: 892HTML: 225 -
Food safety knowledge and climate in the university canteens of three European countries
Published: 11 July 2023694PDF: 255HTML: 7 -
Consumers’ perception and knowledge of food safety: results of questionnaires accessible on IZSalimenTO website
Published: 2 April 20152053PDF: 1009APPENDIX: 238HTML: 758 -
Risk assessment terminology: risk communication part 1
Published: 30 March 20162567PDF: 952HTML: 1857 -
The role of geographical indication in supporting food safety: a not taken for granted nexus
Published: 1 December 20151768PDF: 867HTML: 456 -
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Beliefs about raw milk production and consumption and their relationship with health in Miraflores, Boyacá, Colombia
Published: 23 May 20242678PDF: 90HTML: 9 -
Noise assessment in slaughterhouses by means of a smartphone app
Published: 3 July 20183011PDF: 634HTML: 246 -
Evaluating food safety knowledge and practices among Saudi women in Al-Ahsa Region, Saudi Arabia
Published: 8 March 20231714PDF: 329HTML: 6 -
Thymus vulgaris (red thyme) and Caryophyllus aromaticus (clove) essential oils to control spoilage microorganisms in pork under modified atmosphere
Published: 3 August 20161148PDF: 597HTML: 167 -
Re-determination of the primary shelf-life of food products: what are the guarantees for the consumer?
Published: 8 June 20231207PDF: 210HTML: 9 -
Using a concentrate of phenols obtained from olive vegetation water to preserve chilled food: two case studies
Published: 2 May 20161476PDF: 850HTML: 263 -
Wild boar captured in a large corral-style trap or hunted: preliminary comparison of meat quality traits
Published: 8 November 2023821PDF: 115HTML: 11 -
Production of farmstead lactose-free Pecorino di Osilo and ricotta cheeses from sheep’s milk
Published: 17 February 20171767PDF: 1173HTML: 187 -
Antilisterial activity of olive-derived polyphenols: an experimental study on meat preparations
Published: 20 May 20244873PDF: 83HTML: 1 -
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Official controls on traditional and ethnic butchers: evidence gathered to improve food safety
Published: 1 September 20231098PDF: 194HTML: 10 -
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Investigation on the microbiological hazards in an artisanal salami produced in Northern Italy and its production environment in different seasonal periods
Published: 8 March 20231628PDF: 290HTML: 14 -
Eustrongylides spp. parasite risk management in Atherina boyeri from Lake Trasimeno
Published: 7 August 2023548PDF: 115HTML: 2 -
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Effect of a new sustainable cooling system used during firming and brining on the microbiological, chemical, and sensory characteristics of buffalo mozzarella cheese
Published: 11 July 2023653PDF: 167HTML: 12 -
Differences in chemical, physical and microbiological characteristics of Italian burrata cheeses made in artisanal and industrial plants of Apulia Region
Published: 3 June 20161529PDF: 926HTML: 313 -
Microbiological safety of dry-aged meat: a critical review of data gaps and research needs to define process hygiene and safety criteria
Published: 13 May 20241748PDF: 219SUPPLEMENTARY MATERIAL: 44HTML: 30 -
Soybean and lactose in meat products and preparations sampled at retail
Published: 3 June 20161342PDF: 656HTML: 150 -
Does hunted wild boar meat meet modern consumer nutritional expectations?
Published: 22 February 20241433PDF: 211HTML: 18 -
Microbiological, chemical-physical and sensory characteristics of Fabriano salami from pigs fed Oregano vulgaris extract
Published: 26 February 20181188PDF: 706HTML: 141
1 - 35 of 35 items