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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
Published: 13 May 20241262PDF: 150SUPPLEMENTARY MATERIAL: 43HTML: 19 -
American lobsters (Homarus americanus) not surviving during air transport: evaluation of microbial spoilage
Published: 2 May 20161488PDF: 954HTML: 149 -
Thymus vulgaris (red thyme) and Caryophyllus aromaticus (clove) essential oils to control spoilage microorganisms in pork under modified atmosphere
Published: 3 August 20161140PDF: 594HTML: 167 -
Sheep milk yogurt from a short food supply chain: study of the microbiological, chemico-physical and organoleptic parameters in relation to shelf-life
Published: 28 August 20141700PDF - FULL TEXT IN ENG: 1302HTML: 255 -
Preliminary investigation on the use of allyl isothiocyanate to increase the shelf-life of gilthead sea bream (Sparus aurata) fillets
Published: 17 September 20151311PDF: 738HTML: 210 -
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 20161823PDF: 944HTML: 933 -
Evolution of the microbiological profile of vacuum-packed ricotta salata cheese during shelf-life
Published: 11 May 20162093PDF: 1085HTML: 358 -
A new approach to predict the fish fillet shelf-life in presence of natural preservative agents
Published: 22 June 20171581PDF: 672HTML: 245 -
Indicators of protein spoilage in fresh and defrosted crustaceans and cephalopods stored in domestic condition
Published: 26 February 20181535PDF: 879HTML: 204 -
Hygienic-sanitary evaluation of sushi and sashimi sold in Messina and Catania, Italy
Published: 10 June 20142839PDF - FULL TEXT IN ENG: 1367HTML: 251 -
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Shelf life evaluation of ricotta fresca sheep cheese in modified atmosphere packaging
Published: 3 August 20161857PDF: 898HTML: 268 -
Carbon monoxide residues in vacuum-packed yellowfin tuna loins (Thunnus Albacares)
Published: 8 September 20151655PDF: 877HTML: 309 -
In vitro evaluation of bacteriocin-like inhibitory substances produced by lactic acid bacteria isolated during traditional Sicilian cheese making
Published: 9 February 201625128PDF: 1981HTML: 1933 -
Shelf life of anchovy products (Engraulis encrasicolus): evaluation of sensory, microbiological and chemical properties
Published: 6 February 20141668PDF: 929HTML: 278 -
Antimicrobial activity of olive mill wastewater extract against Pseudomonas fluorescens isolated from mozzarella cheese
Published: 11 May 20161717PDF: 821HTML: 552 -
Antimicrobial activity of four essential oils against pigmenting Pseudomonas fluorescens and biofilmproducing Staphylococcus aureus of dairy origin
Published: 11 December 20172409PDF: 1548HTML: 297 -
Retrospective study on the hygienic quality of fresh ricotta cheeses produced in Sicily, Italy
Published: 9 April 20181826PDF: 585HTML: 101 -
Formulation and shelf-life of fish burgers served to preschool children
Published: 30 March 20171501PDF: 689HTML: 236 -
Using a concentrate of phenols obtained from olive vegetation water to preserve chilled food: two case studies
Published: 2 May 20161465PDF: 846HTML: 263 -
Characterisation of the microflora contaminating the wooden vats used for traditional Sicilian cheese production
Published: 17 March 20152542PDF: 1428HTML: 617 -
Effectiveness of essential oils against dual-species biofilm of Listeria monocytogenes and Pseudomonas fluorescens in a Ricotta-based model system
Published: 8 March 20231536PDF: 272HTML: 12 -
Dissemination and persistence of Pseudomonas spp. in small-scale dairy farms
Published: 2 May 20161663PDF: 771HTML: 87 -
Salting by vacuum brine impregnation in nitrite-free lonza: effect on Enterobacteriaceae
Published: 24 January 20171681PDF: 755HTML: 107 -
Evaluation of vacuum packaging for extending the shelf life of Sardinian fermented sausage
Published: 8 June 20231297PDF: 244HTML: 6 -
Evaluation of biogenic amines levels, and biochemical and microbiological characterization of Italian-type salami sold in Rio de Janeiro, Brazil
Published: 28 August 20151991PDF: 969HTML: 722 -
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Distribution of Pseudomonas species in a dairy plant affected by occasional blue discoloration
Published: 10 December 20142339PDF - FULL TEXT IN ENG: 747HTML: 250 -
Secondary metabolites from Penicillium roqueforti, a starter for the production of Gorgonzola cheese
Published: 11 September 20148583PDF - FULL TEXT IN ENG: 1917HTML: 1177 -
Influence of incubation conditions on biofilm formation by Pseudomonas fluorescens isolated from dairy products and dairy manufacturing plants
Published: 3 August 20162217PDF: 740HTML: 768 -
Preliminary data on the microbial profile of dry and wet aged bovine meat obtained from different breeds in Sardinia
Published: 8 June 20231385PDF: 225HTML: 9 -
LEUCONOSTOC GASICOMITATUM AND PRODUCTION OF BUTYRIC ACID IN CHILLED VACUUM-PACKED EQUINE MEAT
Published: 13 June 2010800PDF: 1139 -
Spectrophotometric techniques for the characterization of strains involved in the blue pigmentation of food: Preliminary results
Published: 9 April 20181859PDF: 614HTML: 269 -
Microbiological and chemico-physical shelf-life and panel test to evaluate acceptability of liver mortadella
Published: 17 November 20161279PDF: 699HTML: 217 -
Evaluation of some microbiological and chemical parameters of Campania buffalo ricotta cheese
Published: 28 September 20171060PDF: 530HTML: 118 -
Evaluation of hygienic quality and labelling of fish distributed in public canteens of Northeast Italy
Published: 20 September 20161435PDF: 717HTML: 383 -
Evaluating food safety knowledge and practices among Saudi women in Al-Ahsa Region, Saudi Arabia
Published: 8 March 20231660PDF: 318HTML: 6 -
Validity of cold storage and heat treatment on the deactivation of Vibrio parahaemolyticus isolated from fish meat markets
Published: 18 January 20241832PDF: 185HTML: 29 -
SPOILAGE BACTERIA AND QUALITY INDEX METHOD SCORE IN REARED GILTHEAD SEABREAM
Published: 19 December 20081420PDF: 1068 -
Antilisterial activity of olive-derived polyphenols: an experimental study on meat preparations
Published: 20 May 20244842PDF: 65HTML: 1 -
Characterisation of yeasts isolated from ‘Nduja of Spilinga
Published: 17 April 20141766PDF - FULL TEXT IN ENG: 840HTML: 361 -
Study on microbial communities in domestic kitchen sponges: Evidence of Cronobacter sakazakii and Extended Spectrum Beta Lactamase (ESBL) producing bacteria
Published: 11 February 20191670PDF: 770HTML: 131 -
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The hygiene-sanitary control in the wild game meats
Published: 26 February 20181076PDF: 820HTML: 90 -
MICROBIOLOGICAL EFFECTS OF ON-BOARD FISHING VESSEL HANDLING IN MERLUCCIUS MERLUCCIUS
Published: 8 January 2011731PDF: 880 -
Introduction to Challenge Test and Microbiological Characterisation of Local Products
Published: 5 March 20141155PDF: 815HTML: 133 -
PRESENCE OF FUNGAL CONTAMINATION IN THE PRODUCTION CHAIN OF FRESH FILLED PASTA, WITH PARTICULAR REGARD TO THE PENICILLIUM GENUS
Published: 1 August 20111065PDF: 1878 -
MICROBIOLOGICAL INVESTIGATION ON MOZZARELLA CHEESE SAMPLES NEAR THEIR EXPIRY DATE
Published: 13 March 2010676PDF: 1707 -
Bactericidal efficacy of lithium magnesium silicate hydrosol incorporated with slightly acidic electrolyzed water in disinfection application against Escherichia coli
Published: 18 January 20241031PDF: 140HTML: 7 -
Use of commercial protective cultures in portioned sheep milk cheeses to control Listeria monocytogenes
Published: 8 March 20231554PDF: 226HTML: 23