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• Effects of two thawing methods on the shelf life of cephalopod mollusks

  Loriana Casalino, Marika Di Paolo, Marica Egidio, Giusi Fiore, Sophia Alesio, Sara Balestra, Giacomo Peres, Raffaele Marrone

  16-04-2026

  https://doi.org/10.4081/ijfs.2026.14757

  376

  Downloads: 242

  HTML: 6
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  Dietary effects of oregano (Origanum vulgaris L.) plant or sweet chestnut (Castanea sativa Mill.) wood extracts on microbiological, chemical-physical characteristics and lipid oxidation of cooked ham during storage

  David Ranucci, Dino Miraglia, Massimo Trabalza-Marinucci, Gabriele Acuti, Michela Codini, Maria Rachele Ceccarini, Claudio Forte, Raffaella Branciari

  01-12-2015

  https://doi.org/10.4081/ijfs.2015.5497

  2485

  Downloads: 1037

  HTML: 409
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  Olive mill wastewater phenolic concentrate as natural antioxidant against lipid-protein oxidative deterioration in chicken meat during storage

  Rossana Roila, Andrea Valiani, Dino Miraglia, David Ranucci, Claudio Forte, Massimo Trabalza-Marinucci, Maurizio Servili, Michela Codini, Raffaella Branciari

  27-09-2018

  https://doi.org/10.4081/ijfs.2018.7342

  1961

  Downloads: 795

  HTML: 76
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  Effect of dietary treatment with olive oil by-product (olive cake) on physico-chemical, sensory and microbial characteristics of beef during storage

  Raffaella Branciari, David Ranucci, Dino Miraglia, Stefania Urbani, Sonia Esposto, Maurizio Servili

  01-12-2015

  https://doi.org/10.4081/ijfs.2015.5496

  3566

  Downloads: 1406

  HTML: 329
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  Microbiological and chemico-physical shelf-life and panel test to evaluate acceptability of liver mortadella

  Erica Tirloni, Simone Stella, Cristian Bernardi, Vittorio Maria Moretti, Carla Bersani, Patrizia Cattaneo

  17-11-2016

  https://doi.org/10.4081/ijfs.2016.6165

  1728

  Downloads: 930

  HTML: 265
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  Effect of a phenolic extract from olive vegetation water on fresh salmon steak quality during storage

  Dino Miraglia, Sonia Esposto, Raffaella Branciari, Stefania Urbani, Maurizio Servili, Simona Perucci, David Ranucci

  14-11-2016

  https://doi.org/10.4081/ijfs.2016.6167

  1698

  Downloads: 1081

  HTML: 313
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  Using a concentrate of phenols obtained from olive vegetation water to preserve chilled food: two case studies

  Luca Fasolato, Barbara Cardazzo, Stefania Balzan, Lisa Carraro, Nadia Andrea Andreani, Agnese Taticchi, Enrico Novelli

  02-05-2016

  https://doi.org/10.4081/ijfs.2016.5651

  1995

  Downloads: 1143

  HTML: 294
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  Microbiological, chemical-physical and sensory characteristics of Fabriano salami from pigs fed Oregano vulgaris extract

  Dino Miraglia, David Ranucci, Massimo Trabalza-Marinucci, Gabriele Acuti, Claudio Forte, Michela Codini, Rossana Roila, Raffaella Branciari

  26-02-2018

  https://doi.org/10.4081/ijfs.2017.6906

  1748

  Downloads: 947

  HTML: 158
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  Shelf-life of sheep arrosticini packaged in protective atmosphere

  Simone Stella, Cristian Bernardi, Massimo Fioretti, Lodovico Lorenzini, Erica Tirloni

  08-06-2023

  https://doi.org/10.4081/ijfs.2023.11087

  1662

  Downloads: 481

  HTML: 15
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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

  Marika Di Paolo, Martina De Stefano, Giulia Polizzi, Valeria Vuoso, Adriano Michele Luigi Santoro, Aniello Anastasio, Raffaele Marrone

  11-07-2023

  https://doi.org/10.4081/ijfs.2023.11290

  1304

  Downloads: 344

  HTML: 70
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  Effect of beetroot (Beta vulgaris) extract on Black Angus burgers shelf life

  Raffaele Marrone, Giorgio Smaldone, Rosa Luisa Ambrosio, Rossella Festa, Marina Ceruso, Antonio Chianese, Aniello Anastasio

  25-03-2021

  https://doi.org/10.4081/ijfs.2021.9031

  1547

  Downloads: 938

  HTML: 44

• Insect-based products commercialized online: a snapshot of lipid oxidation and mineral content

  Stefania Balzan, Luca Fasolato, Federico Fontana, Sarah Currò, Enrico Novelli

  06-08-2024

  https://doi.org/10.4081/ijfs.2024.11600

  1094

  Downloads: 683

  HTML: 42
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  Addition of phenols compounds to meat dough intended for salami manufacture and its antioxidant effect

  Enrico Novelli, Luca Fasolato, Barbara Cardazzo, Lisa Carraro, Agnese Taticchi, Stefania Balzan

  28-08-2014

  https://doi.org/10.4081/ijfs.2014.1704

  1992

  Downloads: 1247

  HTML: 180
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  MEAT QUALITY OF LOCAL AND HYBRID RABBITS

  G. Paci, M. D’Agata, G. Preziuso, D. Gianfaldoni

  101-102

  02-08-2012

  https://doi.org/10.4081/ijfs.2012.816

  986

  Downloads: 1502

• PO43 | PRELIMINARY STUDY ON THE CORRELATION BETWEEN ELECTRONIC NOSE SENSOR RESPONSES AND PROTEIN DEGRADATION AND LIPID OXIDATION INDICES IN FISH PRODUCTS Marica Egidio¹, Marika Di Paolo¹, Sara Balestra¹, Loriana Casalino², Dominique D’Ausilio¹, Ilaria Ercole³, Raffaele Marrone¹ | ¹Dipartimento di Medicina Veterinaria e Produzioni Animali, Università degli Studi di Napoli Federico II, Napoli, Italy; ²Dipartimento di Economia, Statistica e Commercio, Universitas Mercatorum, Roma, Italy; ³Fondazione di Ricerca SSICA, Stazione Sperimentale per l'Industria delle Conserve Alimentari, Parma, Italy.

  Marica Egidio

  02-09-2026

  https://doi.org/10.4081/ijfs.2026.16271

  48

  Downloads: 32
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  Quality traits of Ciauscolo salami from meat of pigs fed rosemary extract enriched diet

  David Ranucci, Raffaella Branciari, Gabriele Acuti, Giacinto Della Casa, Massimo Trabalza-Marinucci, Dino Miraglia

  e16

  10-06-2013

  https://doi.org/10.4081/ijfs.2013.943

  2008

  Downloads: 1467
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  Preliminary findings on the effect of light-oxidation on Asiago d’allevo vecchio protected designation of origin cheese

  Stefania Balzan, Luca Fasolato, Barbara Cardazzo, Filomena Montemurro, Enrico Novelli

  e40

  09-10-2013

  https://doi.org/10.4081/ijfs.2013.962

  1577

  Downloads: 1681

• CO07 | EFFECT OF A KERATIN-CONTAINING PBSA FILM ON THE SHELF LIFE OF ATLANTIC SALMON (SALMO SALAR) Loriana Casalino¹, Valeria Sileoni¹, Rosa Luisa Ambrosio², Denise Bellisario³, Luis Cabedo Mas⁴, Marica Egidio², Marika Di Paolo², Raffaele Marrone² | ¹Dipartimento di Economia, Statistica e Commercio, Universitas Mercatorum, Roma, Italy; ²Dipartimento di Medicina Veterinaria e Produzioni Animali, Università degli Studi di Napoli Federico II, Napoli, Italy; ³Dipartimento di Ingegneria Industriale, Università degli Studi di Roma Tor Vergata, Roma, Italy; ⁴Dip. ESID, Università Jaume I, Castellòn de la Plana, Valencia, Spain.

  Loriana Casalino

  02-09-2026

  https://doi.org/10.4081/ijfs.2026.16194

  86

  Downloads: 24

• QUALIY PARAMETERS AND SHELF LIFE OF GAME MEAT DURING FROZEN STORAGE

  M. Spaziani, M. Del Torre, M.L. Stecchini

  181-184

  08-01-2011

  https://doi.org/10.4081/ijfs.2011.860

  1491

  Downloads: 2513
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  Evaluation of vacuum packaging for extending the shelf life of Sardinian fermented sausage

  Giuliana Siddi, Francesca Piras, Maria Pina Meloni, Daniele Casti, Carlo Spanu, Carlo Pala, Anna Maria Mocci, Carlo Piga, Riccardo Di Salvo, Enrico De Santis, Christian Scarano

  08-06-2023

  https://doi.org/10.4081/ijfs.2023.10819

  2859

  Downloads: 595

  HTML: 28