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Found 168 items.
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Infrared drying as a potential alternative to convective drying for biltong production
Published: 6 July 20161751PDF: 784HTML: 351 -
The role of geographical indication in supporting food safety: a not taken for granted nexus
Published: 1 December 20151757PDF: 859HTML: 456 -
A Quality Index Method-based evaluation of sensory quality of red mullet (Mullus barbatus) and its shelf-life determination
Published: 8 March 20231404PDF: 247HTML: 59 -
Evaluation of hygienic quality and labelling of fish distributed in public canteens of Northeast Italy
Published: 20 September 20161433PDF: 715HTML: 383 -
Kebab: can the traditional cooking process sanitize a natural contamination by Listeria monocytogenes?
Published: 3 July 20181148PDF: 712HTML: 133 -
Microbiological stability of canned tuna produced in Italy and in non-European countries
Published: 19 March 20152507PDF: 1441HTML: 383 -
Microbiological evaluation of ready-to-eat iceberg lettuce during shelf-life and effectiveness of household washing methods
Published: 10 April 20182029PDF: 707HTML: 244 -
Hygienic-sanitary evaluation of sushi and sashimi sold in Messina and Catania, Italy
Published: 10 June 20142835PDF - FULL TEXT IN ENG: 1365HTML: 251 -
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 20241150PDF: 107SUPPLEMENTARY MATERIAL: 40HTML: 14 -
Challenges of sanitary compliance related to trade in products of animal origin in Southern Africa
Published: 30 June 20151524PDF: 1114HTML: 587 -
Food safety knowledge, hygiene practices among food handlers, and microbiological quality of animal side dishes in contract catering
Published: 21 May 20241482PDF: 192HTML: 1 -
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 20141699PDF - FULL TEXT IN ENG: 1300HTML: 255 -
Sensory and microbiological evaluation of traditional ovine ricotta cheese in modified atmosphere packaging
Published: 9 June 20142356PDF - FULL TEXT IN ENG: 1328HTML: 325 -
Microbiological challenge testing for Listeria monocytogenes in ready-to-eat food: a practical approach
Published: 10 December 20142894PDF - FULL TEXT IN ENG: 1932HTML: 409 -
American lobsters (Homarus americanus) not surviving during air transport: evaluation of microbial spoilage
Published: 2 May 20161482PDF: 951HTML: 149 -
Comparison of γ-aminobutyric acid and biogenic amine content of different types of ewe’s milk cheese produced in Sardinia, Italy
Published: 24 June 20153788PDF: 3350HTML: 299 -
Retrospective study on the hygienic quality of fresh ricotta cheeses produced in Sicily, Italy
Published: 9 April 20181821PDF: 582HTML: 101 -
Differences in chemical, physical and microbiological characteristics of Italian burrata cheeses made in artisanal and industrial plants of Apulia Region
Published: 3 June 20161515PDF: 908HTML: 309 -
Amiata donkey milk chain: animal health evaluation and milk quality
Published: 3 August 20162366PDF: 1165HTML: 480 -
Using a concentrate of phenols obtained from olive vegetation water to preserve chilled food: two case studies
Published: 2 May 20161456PDF: 841HTML: 263 -
Microbiological and chemical analysis of land snails commercialised in Sicily
Published: 28 May 20152258PDF: 997HTML: 368 -
High microbial loads found in minimally-processed sliced mushrooms from Italian market
Published: 10 April 20181655PDF: 519HTML: 159 -
Wild boar captured in a large corral-style trap or hunted: preliminary comparison of meat quality traits
Published: 8 November 2023785PDF: 107HTML: 11 -
Accelerated shelf life determination of corn snack bars
Published: 4 October 20231322PDF: 265HTML: 40 -
Microbiological and chemico-physical shelf-life and panel test to evaluate acceptability of liver mortadella
Published: 17 November 20161271PDF: 695HTML: 217 -
Microbiological and chemical evaluation of Helix spp. snails from local and non-EU markets, utilised as food in Sardinia
Published: 17 April 20141826PDF - FULL TEXT IN ENG: 805HTML: 217 -
Quality assessment of Zeus faber (Peter’s fish) ovaries regularly commercialized for human consumption
Published: 9 April 20181533PDF: 487HTML: 103 -
Effect of selected starter cultures on physical, chemical and microbiological characteristics and biogenic amine content in Protected Geographical Indication Ciauscolo salami
Published: 17 February 20162394PDF: 1160HTML: 637 -
Effect of a phenolic extract from olive vegetation water on fresh salmon steak quality during storage
Published: 14 November 20161189PDF: 814HTML: 295 -
Evaluation of vacuum packaging for extending the shelf life of Sardinian fermented sausage
Published: 8 June 20231284PDF: 241HTML: 6 -
Evaluation of biogenic amines levels, and biochemical and microbiological characterization of Italian-type salami sold in Rio de Janeiro, Brazil
Published: 28 August 20151986PDF: 967HTML: 722 -
Microbiological assessment of raw goat milk collected from Sardinian herds
Published: 10 June 20141361PDF: 692HTML: 148 -
Shelf life of anchovy products (Engraulis encrasicolus): evaluation of sensory, microbiological and chemical properties
Published: 6 February 20141662PDF: 927HTML: 278 -
Application of microbiological method direct epifluorescence filter techique/aerobic plate count agar in the identification of irradiated herbs and spices
Published: 28 August 20141369PDF: 951HTML: 143 -
Preliminary data on the microbial profile of dry and wet aged bovine meat obtained from different breeds in Sardinia
Published: 8 June 20231381PDF: 221HTML: 9 -
Microbial characteristics of food preparations in Benevento province
Published: 18 September 2013938PDF: 1391Percentuale dei campioni conformi e non per la categoria alimentare: 0Distribuzione dei campioni non conformi nei diversi gruppi: 0 -
Microbiological quality and presence of foodborne pathogens in raw milk cheeses and raw meat products marketed at farm level in Switzerland
Published: 3 July 20181961PDF: 675HTML: 187 -
Formulation and shelf-life of fish burgers served to preschool children
Published: 30 March 20171498PDF: 686HTML: 236 -
Behaviour of Listeria monocytogenes in artisanal raw milk Pecorino Umbro cheese: a microbiological challenge test
Published: 4 September 20151469PDF: 809HTML: 147 -
Indicators of protein spoilage in fresh and defrosted crustaceans and cephalopods stored in domestic condition
Published: 26 February 20181520PDF: 879HTML: 204 -
Analysis of process factors of dry fermented salami to control Listeria monocytogenes
Published: 24 January 20171822PDF: 924HTML: 182 -
Shelf-life of sheep arrosticini packaged in protective atmosphere
Published: 8 June 20231147PDF: 165HTML: 4 -
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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 2023597PDF: 153HTML: 12 -
Microbiological, chemical-physical and sensory characteristics of Fabriano salami from pigs fed Oregano vulgaris extract
Published: 26 February 20181178PDF: 705HTML: 141 -
Microbiological and physico-chemical changes during manufacture of an Italian goat cheese made from raw milk
Published: 18 December 20141717PDF - FULL TEXT IN ENG: 711HTML: 204 -
Microbiological findings in ready-to-eat and precooked food distributed in public catering halls in Cagliari Province, Italy
Published: 10 September 20141154PDF: 749HTML: 142 -
Investigation on the microbiological hazards in an artisanal salami produced in Northern Italy and its production environment in different seasonal periods
Published: 8 March 20231594PDF: 271HTML: 14 -
Evaluation of hygiene and safety criteria in the production of a traditional Piedmont cheese
Published: 28 August 20141734PDF - FULL TEXT IN ENG: 1078HTML: 1215