| Effects of the aging period and method on the physicochemical, microbiological and rheological characteristics of two cuts of charolais beef M Di Paolo, RL Ambrosio, C Lambiase, V Vuoso, A Salzano, G Bifulco, ... Foods 12 (3), 531, 2023 | 14 | 2023 |
| The Sous Vide Cooking of Mediterranean Mussel (Mytilus galloprovincialis): Safety and Quality Assessment GL Russo, AL Langellotti, G Buonocunto, S Puleo, R Di Monaco, ... Foods 12 (15), 2900, 2023 | 7 | 2023 |
| Role of feeding and novel ripening system to enhance the quality and production sustainability of curd buffalo cheeses M Di Paolo, V Vuoso, RL Ambrosio, A Balestrieri, G Bifulco, A Anastasio, ... Foods 12 (4), 704, 2023 | 7 | 2023 |
| Microbiological safety of dry-aged meat: a critical review of data gaps and research needs to define process hygiene and safety criteria F Savini, V Indio, F Giacometti, YT Mekkonnen, A De Cesare, L Prandini, ... Italian Journal of Food Safety, 2024 | 1 | 2024 |
| Influence of Different Starter Cultures on Physical–Chemical, Microbiological, and Sensory Characteristics of Typical Italian Dry-Cured “Salame Napoli” G Polizzi, L Casalino, M Di Paolo, A Sardo, V Vuoso, CM Franco, ... Applied Sciences 14 (7), 3035, 2024 | 1 | 2024 |
| Remote post-mortem veterinary meat inspections in bovine and analysis of post-mortem inspection outcomes: preliminary results MF Peruzy, V Vuoso, C Felicani, G Cotturone, K Houf, N Murru Acta IMEKO 13 (1), 1-5, 2024 | 1 | 2024 |
| Effect of novel active packaging containing antimicrobial peptide on the shelf-life of fish burgers (Coryphaena hippurus) during refrigerated storage V Vuoso, M Gogliettino, M Di Paolo, B Agrillo, RL Ambrosio, A Anastasio, ... Italian Journal of Food Safety 11 (3), 2022 | 1 | 2022 |
| Effect of a new sustainable cooling system used during firming and brining on the microbiological, chemical, and sensory characteristics of buffalo mozzarella cheese M Di Paolo, M De Stefano, G Polizzi, V Vuoso, AML Santoro, A Anastasio, ... Italian Journal of Food Safety 12 (3), 2023 | | 2023 |
