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1. Microbial, physicochemical and sensory characteristics of salami produced from Wild Boar (Sus scrofa)

2. Ante-mortem and Post-mortem Inspection and Relationship between Findings in a North Albanian Pig Slaughterhouse

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3. Effect of time and temperature before chilling on the hygiene of carcasses in wild boar hunted in central Italy

4. Food chain information systems in medium- and smallsized slaughterhouses of central Italy and organ and carcass condemnations: A five-year survey

5. Effect of Bovine Colostrum Dietary Supplementation on Rabbit Meat Quality

6. Incidence of ionophore and non-ionophore anticoccidials residues in poultry meat and eggs and their risk characterization

7. Prevalence of Anisakis Larvae in Different Fish Species in Southern Albania: Five-Year Monitoring (2016–2020)

8. Quality Evaluation of Shrimp (Parapenaeus longirostris) Treated with Phenolic Extract from Olive Vegetation Water during Shelf-Life, before and after Cooking

9. Microbial, chemical-physical, rheological and organoleptic characterisation of roe deer (Capreolus capreolus) salami

10. Nutritional quality, safety and sensory properties of smoked tench (Tinca tinca) pâté from Trasimeno Lake

11. Improving Hunted Wild Boar Carcass Hygiene: Roles of Different Factors Involved in the Harvest Phase

12. Survival of a SARS-CoV-2 Surrogate on Flow-Pack Polyethylene and Polystyrene Food Trays at Refrigeration and Room Temperature Conditions

13. Characterization of Bacterial Microbiota Composition along the Gastrointestinal Tract in Rabbits

14. Antibacterial Effect of an Active Absorbent Pad on Fresh Beef Meat during the Shelf-Life: Preliminary Results

15. Effect of an Olive Vegetation Water Phenolic Extract on the Physico-Chemical, Microbiological and Sensory Traits of Shrimp (Parapenaeus longirostris) during the Shelf-Life

16. 'Burrata di Andria' PGI Cheese: Physicochemical and Microbiological Features

17. Impact of Dietary Supplementation with Goji Berries (Lycium barbarum) on Microbiological Quality, Physico-Chemical, and Sensory Characteristics of Rabbit Meat

18. Dietary Supplementation with Olive Mill Wastewater in Dairy Sheep: Evaluation of Cheese Characteristics and Presence of Bioactive Molecules

19. Listeria Monocytogenes in Soft Spreadable Salami: Study of the Pathogen Behavior and Growth Prediction During Manufacturing Process and Shelf Life

20. 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

21. Olive mill wastewater phenolic concentrate as natural antioxidant against lipid-protein oxidative deterioration in chicken meat during storage

22. High microbial loads found in minimally-processed sliced mushrooms from Italian market

23. Microbiological, chemical-physical and sensory characteristics of Fabriano salami from pigs fed Oregano vulgaris extract

24. Contribution of street food on dietary acrylamide exposure by youth aged nineteen to thirty in Perugia, Italy

25. Occurrence of parasites of the genus Eustrongylides spp. (Nematoda: Dioctophymatidae) in fish caught in Trasimeno lake, Italy

26. Effect of a phenolic extract from olive vegetation water on fresh salmon steak quality during storage

27. Differences in chemical, physical and microbiological characteristics of Italian burrata cheeses made in artisanal and industrial plants of Apulia Region

28. Effect of selected starter cultures on physical, chemical and microbiological characteristics and biogenic amine content in Protected Geographical Indication Ciauscolo salami

29. Influence of Maternal and Postweaning Linseed Dietary Supplementation on Growth Rate, Lipid Profile, and Meat Quality Traits of Light Sarda Lambs

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

31. 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

32. Evaluation of carcass hygiene in sheep subjected to gas de-pelting with different skinning procedures

33. Quality traits of Ciauscolo salami from meat of pigs fed rosemary extract enriched diet

34. Microbial, physicochemical and sensory characteristics of salami produced from Wild Boar (Sus scrofa)

35. The influence of phenolic extract from olive vegetation water and storage temperature on the survival of Salmonella Enteritidis inoculated on mayonnaise

36. Efficacy of Non-thermal Processing Methods to Prevent Fish Spoilage

37. Effects of olive mill vegetation water phenol metabolites transferred to muscle through animal diet on rabbit meat microbial quality

38. Improving Hunted Wild Boar Carcass Hygiene: Roles of Different Factors Involved in the Harvest Phase

39. Antibacterial Effect of an Active Absorbent Pad on Fresh Beef Meat during the Shelf-Life: Preliminary Results

40. Frankfurters made with pork meat, emmer wheat (Triticum dicoccum Schübler) and almonds nut (Prunus dulcis Mill.): evaluation during storage of a novel food from an ancient recipe

41. The effect of Goji berries (Lycium barbarum) dietary supplementation on rabbit meat quality

42. Effect of an Olive Vegetation Water Phenolic Extract on the Physico-Chemical, Microbiological and Sensory Traits of Shrimp (Parapenaeus longirostris) during the Shelf-Life

43. Microbial, chemical-physical, rheological and organoleptic characterisation of roe deer (Capreolus capreolus) salami

44. Nutritional quality, safety and sensory properties of smoked tench (Tinca tinca) pâté from Trasimeno Lake

45. Evaluation of the persistence of SARS-CoV-2 (ATCC® VR-1986HK™) on two different food contact materials: flow pack polyethylene and polystyrene food trays

46. Dietary essential oil mix improves oxidative stability and hygienic characteristic of lamb meat

47. High microbial loads found in minimally-processed sliced mushrooms from Italian market

48. Seasonal variations of Italian Mediterranean Buffalo (Bubalus bubalis) Mozzarella cheese quality

49. Occurrence and antimicrobial susceptibility of Campylobacter spp. on fresh and refrigerated chicken meat products in Central Italy

50. 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