A Quality Index Method-based evaluation of sensory quality of red mullet (<em>Mullus barbatus</em>) and its shelf-life determination by Carlotta Lauteri, Gianluigi Ferri, Luca Pennisi

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Effects of vegetable powders as nitrite alternative in Italian dry fermented sausage by Luca Pennisi, Enrica Verrocchi, Domenico Paludi, Alberto Vergara

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Ultrasound Technology as Inactivation Method for Foodborne Pathogens: A Review by Carlotta Lauteri, Gianluigi Ferri, Andrea Piccinini, Luca Pennisi, Alberto Vergara

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Microplastics in <i>Sepia officinalis</I> caught on the central Adriatic coast: preliminary results by Alessia Armellini, Gianluigi Ferri, Carlotta Lauteri, Antonio De Camillis, Luca Pennisi

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Improvement of production standards in a company leader in the poultry meat market: the competent authority’s role by Monica Gramenzi, Oana Guerrieri, Emidio Di Pancrazio, Luca Pennisi, Alberto Vergara

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Ultrasonic decontamination in smoked salmon experimentally contaminated with Listeria monocytogenes: Preliminary results by Luca Pennisi, Daniele Di Clerico, Luigi Costantini, Anna Rita Festino, Alberto Vergara

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