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Found 69 items.
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Evaluation of vacuum packaging for extending the shelf life of Sardinian fermented sausage
Published: 8 June 20231287PDF: 242HTML: 6 -
A Quality Index Method-based evaluation of sensory quality of red mullet (Mullus barbatus) and its shelf-life determination
Published: 8 March 20231406PDF: 248HTML: 60 -
Sensory and microbiological evaluation of traditional ovine ricotta cheese in modified atmosphere packaging
Published: 9 June 20142356PDF - FULL TEXT IN ENG: 1329HTML: 325 -
Effect of dietary treatment with olive oil by-product (olive cake) on physico-chemical, sensory and microbial characteristics of beef during storage
Published: 1 December 20151888PDF: 1120HTML: 301 -
Using a concentrate of phenols obtained from olive vegetation water to preserve chilled food: two case studies
Published: 2 May 20161460PDF: 843HTML: 263 -
Antilisterial activity of olive-derived polyphenols: an experimental study on meat preparations
Published: 20 May 20244829PDF: 52HTML: 1 -
Preliminary data on the microbial profile of dry and wet aged bovine meat obtained from different breeds in Sardinia
Published: 8 June 20231383PDF: 223HTML: 9 -
Analyzing consumer perceptions about food safety by applying the food-related lifestyle approach
Published: 5 February 20241594PDF: 289HTML: 12 -
Storage test on apple juice after ultrasound treatment
Published: 26 March 20141837PDF: 988HTML: 277 -
Indicators of protein spoilage in fresh and defrosted crustaceans and cephalopods stored in domestic condition
Published: 26 February 20181523PDF: 879HTML: 204 -
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 2023600PDF: 153HTML: 12 -
Carbon monoxide residues in vacuum-packed yellowfin tuna loins (Thunnus Albacares)
Published: 8 September 20151652PDF: 876HTML: 309 -
Microbiological, chemical-physical and sensory characteristics of Fabriano salami from pigs fed Oregano vulgaris extract
Published: 26 February 20181178PDF: 705HTML: 141 -
Formulation and shelf-life of fish burgers served to preschool children
Published: 30 March 20171498PDF: 686HTML: 236 -
Hygienic and sensory quality factors affecting the shelf-life of Fruhe (Casu axedu) traditional Sardinian fresh cheese
Published: 4 November 20132138PDF - FULL TEXT IN ENG: 1598 -
Shelf life of anchovy products (Engraulis encrasicolus): evaluation of sensory, microbiological and chemical properties
Published: 6 February 20141664PDF: 927HTML: 278 -
Infrared drying as a potential alternative to convective drying for biltong production
Published: 6 July 20161753PDF: 786HTML: 351 -
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Re-determination of the primary shelf-life of food products: what are the guarantees for the consumer?
Published: 8 June 20231188PDF: 197HTML: 6 -
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Lactic acid bacteria from artisanal raw goat milk cheeses: technological properties and antimicrobial potential
Published: 27 October 20231306PDF: 270HTML: 5 -
Use of commercial protective cultures in portioned sheep milk cheeses to control Listeria monocytogenes
Published: 8 March 20231553PDF: 225HTML: 21 -
Thymus vulgaris (red thyme) and Caryophyllus aromaticus (clove) essential oils to control spoilage microorganisms in pork under modified atmosphere
Published: 3 August 20161138PDF: 589HTML: 167 -
Microbiological challenge testing for Listeria monocytogenes in ready-to-eat food: a practical approach
Published: 10 December 20142895PDF - FULL TEXT IN ENG: 1936HTML: 409 -
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 20241178PDF: 120SUPPLEMENTARY MATERIAL: 40HTML: 14 -
Does hunted wild boar meat meet modern consumer nutritional expectations?
Published: 22 February 20241384PDF: 181HTML: 17 -
Maiorchino cheese: physicochemical, hygienic and safety characteristics
Published: 17 February 20151230PDF: 828HTML: 150 -
Activity of R(+) limonene against Anisakis larvae
Published: 1 December 20151685PDF: 845HTML: 374 -
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: 1301HTML: 255 -
Retrospective study on the hygienic quality of fresh ricotta cheeses produced in Sicily, Italy
Published: 9 April 20181822PDF: 584HTML: 101 -
Consumers’ preferences for a local food product: the case of a new Carnaroli rice product in Lombardy
Published: 28 April 20171852PDF: 882HTML: 225 -
The effect of nano-silver packaging in increasing the shelf life of nuts: An in vitro model
Published: 7 November 20171682PDF: 859HTML: 144 -
Surface carcass treatment with olive mill wastewater polyphenolic extract against Salmonella Enteritidis and Listeria monocytogenes: in vitro and in situ assessment
Published: 16 May 20241913PDF: 52SUPPLEMENTARY MATERIAL: 36HTML: 2 -
Evolution of the microbiological profile of vacuum-packed ricotta salata cheese during shelf-life
Published: 11 May 20162088PDF: 1083HTML: 358 -
Shelf life evaluation of ricotta fresca sheep cheese in modified atmosphere packaging
Published: 3 August 20161851PDF: 897HTML: 268 -
Effect of a phenolic extract from olive vegetation water on fresh salmon steak quality during storage
Published: 14 November 20161191PDF: 815HTML: 295 -
Shelf-life of sheep arrosticini packaged in protective atmosphere
Published: 8 June 20231150PDF: 166HTML: 4 -
Microbiological and chemico-physical shelf-life and panel test to evaluate acceptability of liver mortadella
Published: 17 November 20161271PDF: 696HTML: 217 -
Determination of cholesterol oxides in anchovies (Engraulis encrasicolus) treated with a commercial mixture of citric acid, trisodium acid and hydrogen peroxide
Published: 13 February 20131278PDF: 1291 -
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 -
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 -
Quality traits of Ciauscolo salami from meat of pigs fed rosemary extract enriched diet
Published: 10 June 20131495PDF: 1251 -
The hygiene-sanitary control in the wild game meats
Published: 26 February 20181069PDF: 819HTML: 90 -
Anti-Listeria activity of lactic acid bacteria in two traditional Sicilian cheeses
Published: 24 January 20172040PDF: 1627HTML: 384 -
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 -
Sardinian fermented sausage traditional production process: a preliminary survey in eight establishments
Published: 2 August 2024381PDF: 73 -
Nutritional quality, safety and sensory properties of smoked tench (Tinca tinca) pâté from Trasimeno Lake, Italy
Published: 30 September 20191534PDF: 747HTML: 61 -
Differences in chemical, physical and microbiological characteristics of Italian burrata cheeses made in artisanal and industrial plants of Apulia Region
Published: 3 June 20161517PDF: 909HTML: 309 -
Assessment of the farm management of culling cattle: a survey of existing practices and suggestions for drafting of best practices
Published: 20 May 20141091PDF - FULL TEXT IN ENG: 501HTML: 385 -
Wild boar captured in a large corral-style trap or hunted: preliminary comparison of meat quality traits
Published: 8 November 2023785PDF: 108HTML: 11