Register
Login
Italian Journal of Food Safety
Quick jump to page content
Main Navigation
Main Content
Sidebar
Toggle navigation
Home
About the Journal
Editorial Board
Current
Archives
Announcements
Contact
Search
Search
Search articles for
Advanced filters
Published After
2008
2009
2010
2011
2012
2013
2014
2015
2016
2017
2018
2019
January
February
March
April
May
June
July
August
September
October
November
December
01
02
03
04
05
06
07
08
09
10
11
12
13
14
15
16
17
18
19
20
21
22
23
24
25
26
27
28
29
30
31
Published Before
2008
2009
2010
2011
2012
2013
2014
2015
2016
2017
2018
2019
January
February
March
April
May
June
July
August
September
October
November
December
01
02
03
04
05
06
07
08
09
10
11
12
13
14
15
16
17
18
19
20
21
22
23
24
25
26
27
28
29
30
31
By Author
Search Results
Sheep milk yogurt from a short food supply chain: study of the microbiological, chemico-physical and organoleptic parameters in relation to shelf-life
Nicla Marri, Virginia Carfora, Daniela Patriarca, Maria Cristina Veschetti, Giuseppina Giacinti, Gilberto Giangolini, Simonetta Amatiste
Screening of oxalate degrading lactic acid bacteria of food origin
Nicoletta Murru, Giuseppe Blaiotta, Maria Francesca Peruzy, Serena Santonicola, Raffaelina Mercogliano, Maria Aponte
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
Retrospective study on the hygienic quality of fresh ricotta cheeses produced in Sicily, Italy
Maria Luisa Scatassa, Isabella Mancuso, Sonia Sciortino, Giusi Macaluso, Marisa Palmeri, Luigi Arcuri, Massimo Todaro, Cinzia Cardamone
Yoghurt from short supply chain: preliminary study of microbiological and physicochemical characteristics during shelf life
Virginia Carfora, Nicla Marri, Carmela Tripaldi, Daniela Patriarca, Giuseppina Giacinti, Carlo Boselli, Gilberto Giangolini, Simonetta Amatiste
CHARACTERIZATION OF AUTOCHTHONUS LACTIC FLORA OF A CAMPANIAN CHILLI CHEESE PRODUCED FROM RAW SHEEP MILK
A. Mormile, M. Barile, N. Murru, K. Johanna Björkroth
Integrated challenge test: a new approach evaluating quantitative risk assessment of Listeria in ready to eat foods
Stefano Colombo, Marco Romani, Chiara Romani, Paolo Matteini
CHARACTERIZATION OF LACTIC ACID BACTERIA ISOLATED FROM A TRADITIONAL PASTA FILATA CHEESE
C. Scarano, R. Comunian, A. Assaretti, A. Paba, E.S Daga, F. Cossu, S. Virdis, V. Spano, G. Campus, E.P.L De Santis
AUTHOCTHONOUS MICROFLORA IN BIOLOGICAL PRESERVATION OF FOODS: TECHNOLOGICAL CHARACTERIZATION OF STRAINS ISOLATED FROM A PGI PRODUCT OF MARCHE REGION: CIAUSCOLO
F. Ciarrocchi, S. Briscolini, M. Lanciotti, G. Striano, B. Palombo, G. Blasi
ANTILISTERIAL ACTYVITY OF LACTIC ACID BACTERIA ISOLATED FROM GILTHEAD BREAMS AND SEA BASSES FILLETS PACKAGED MAP AGAINST PRIMITIVE STRAINS OF LISTERIA MONOCYTOGENES
M. Barile, A. Mormile, R. Mercogliano, N. Murru
1 - 10 of 10 items
2008-2019 •
PAGEPress
is a registered trademark property of PAGEPress srl, Italy. • VAT: IT02125780185 •
Privacy
