Found: 10
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Evaluation of the shelf life and cooking methods of Ascoli-style olives, an Italian specialty food.
- Published in:
- European Food Research & Technology, 2018, v. 244, n. 4, p. 757, doi. 10.1007/s00217-017-3001-4
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- Article
Experimental accelerated shelf life determination of a ready-to-eat processed food.
- Published in:
- Italian Journal of Food Safety, 2018, v. 7, n. 4, p. 189, doi. 10.4081/ijfs.2018.6919
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- Article
Contribution of vegetables and cured meat to dietary nitrate and nitrite intake in Italian population: Safe level for cured meat and controversial role of vegetables.
- Published in:
- Italian Journal of Food Safety, 2018, v. 7, n. 3, p. 168, doi. 10.4081/ijfs.2018.7692
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- Article
Indicators of protein spoilage in fresh and defrosted crustaceans and cephalopods stored in domestic condition.
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- Italian Journal of Food Safety, 2017, v. 6, n. 4, p. 217, doi. 10.4081/ijfs.2017.6921
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- Article
Contribution of street food on dietary acrylamide exposure by youth aged nineteen to thirty in Perugia, Italy.
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- Italian Journal of Food Safety, 2017, v. 6, n. 3, p. 103, doi. 10.4081/ijfs.2017.6881
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- Article
Study of acrylamide level in food from vending machines.
- Published in:
- Italian Journal of Food Safety, 2016, v. 5, n. 4, p. 191, doi. 10.4081/ijfs.2016.6147
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- Article
Foreign bodies in dried mushrooms marketed in Italy.
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- Italian Journal of Food Safety, 2015, v. 4, n. 4, p. 1, doi. 10.4081/ijfs.2015.4523
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- Article
Bdellovibrio bacteriovorus to control Escherichia coli on meat matrices.
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- International Journal of Food Science & Technology, 2020, v. 55, n. 3, p. 988, doi. 10.1111/ijfs.14355
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- Article
Ef cacy of an Aromatic Vinegar in Reducing Psychrotrophic Bacteria and Biogenic Amines in Salmon Fillets (Salmo salar) Stored in Modi ed Atmosphere Packaging.
- Published in:
- Polish Journal of Food & Nutrition Sciences, 2019, v. 69, n. 4, p. 397, doi. 10.31883/pjfns/112643
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- Article
Sesame, Pistachio, and Macadamia Nut: Development and Validation of New Allergenic Systems for Fast Real-Time PCR Application.
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- Foods, 2020, v. 9, n. 8, p. 1085, doi. 10.3390/foods9081085
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- Article