Istituto Zooprofilattico Sperimentale delle Regioni Lazio e Toscana

本机构学者在这里署名、按本站篇数

合作机构同一篇文章里的其他机构

1. Consiglio per la ricerca in agricoltura e l’analisi dell’economia agraria意大利3
2. Istituto Zooprofilattico Sperimentale del Mezzogiorno意大利2
3. National Veterinary Research Institute波兰1
4. University of Naples Federico II意大利1
5. Istituto Zooprofilattico Sperimentale del Piemonte Liguria e Valle d'Aosta意大利1
6. Istituto Superiore di Sanità意大利1
7. Istituto Zooprofilattico Sperimentale dell'Abruzzo e del Molise G. Caporale意大利1
8. University of Bologna意大利1

按月发文

逐年被引

最新文献

1. 1
   Fipronil presence in feed materials: hints for a geographical risk analysis to support the transition towards safe and sustainable food systemsFood Additives and Contaminants Part A20253
2. 2
   Cross‐contamination in the kitchen: A model for quantitative microbiological risk assessmentRisk Analysis202325
3. 3
   A simple and sensitive method for the determination of methylene blue and its analogues in fish muscle using UPLC-MS/MSFood Additives and Contaminants Part A20239
4. 4
   Microbiological and chemical characteristics of pasta filata type cheese from raw ewe milk, using thermophilic and mesophilic startersJournal of Food Safety and Food Quality20183
5. 5
   Risk Assessment of Human Toxoplasmosis Associated with the Consumption of Pork Meat in ItalyRisk Analysis201739
6. 6
   Occurrence of polychlorinated dibenzo-p-dioxins (PCDDs), dibenzofurans (PCDFs) and polychlorinated biphenyls (PCBs) in eggs from free-range hens in Campania (southern Italy) and risk evaluationFood Additives and Contaminants Part A201623
7. 7
   Risk Assessment of Human Listeriosis from Semisoft Cheeses Made from Raw Sheep's Milk in Lazio and Tuscany (Italy)Risk Analysis201618

高被引文献

1. 1
   Risk Assessment of Human Toxoplasmosis Associated with the Consumption of Pork Meat in ItalyRisk Analysis201739
2. 2
   Cross‐contamination in the kitchen: A model for quantitative microbiological risk assessmentRisk Analysis202325
3. 3
   Occurrence of polychlorinated dibenzo-p-dioxins (PCDDs), dibenzofurans (PCDFs) and polychlorinated biphenyls (PCBs) in eggs from free-range hens in Campania (southern Italy) and risk evaluationFood Additives and Contaminants Part A201623
4. 4
   Risk Assessment of Human Listeriosis from Semisoft Cheeses Made from Raw Sheep's Milk in Lazio and Tuscany (Italy)Risk Analysis201618
5. 5
   A simple and sensitive method for the determination of methylene blue and its analogues in fish muscle using UPLC-MS/MSFood Additives and Contaminants Part A20239
6. 6
   Fipronil presence in feed materials: hints for a geographical risk analysis to support the transition towards safe and sustainable food systemsFood Additives and Contaminants Part A20253
7. 7
   Microbiological and chemical characteristics of pasta filata type cheese from raw ewe milk, using thermophilic and mesophilic startersJournal of Food Safety and Food Quality20183

主要发表期刊