Secondary Shelf Life of Foods: State of the Art and Future Perspective

Microbiota Survey of Sliced Cooked Ham During the Secondary Shelf Life

(2022) Gloria Spampinato et al.   Frontiers in Microbiology

Modelling Virgin Olive Oil Potential Shelf-Life from Antioxidants and Lipid Oxidation Progress

(2022) Vanessa Mancebo-Campos et al.   Antioxidants

Household Food Waste Research: The Current State of the Art and a Guided Tour for Further Development

(2022) Judit Oláh et al.   Frontiers in Environmental Science

Food waste interventions in low-and-middle-income countries: A systematic literature review

(2022) Heike Rolker et al.   RESOURCES CONSERVATION AND RECYCLING

Secondary shelf life assessment of UHT milk and its potential for food waste reduction

(2022) Carola Nicosia et al.   Food Packaging and Shelf Life

Effects of different coffee storage methods on coffee freshness after opening of packages

(2022) Samo Smrke et al.   Food Packaging and Shelf Life

We need to talk about infrequent high volume household food waste: A theory of planned behaviour perspective

(2022) Carlos Eduardo Lourenco et al.   Sustainable Production and Consumption

Domestic Use Simulation and Secondary Shelf Life Assessment of Industrial Pesto alla genovese

(2021) Carola Nicosia et al.   Foods

Stability of powdered infant formula during secondary shelf-life and domestic practices

(2020) Concetta Condurso et al.   INTERNATIONAL DAIRY JOURNAL

Food waste tendencies: Behavioral response to cosmetic deterioration of food

(2020) Vaneesha Dusoruth et al.   PLoS One

Economics of household food waste

(2020) Jayson L. Lusk et al.   CANADIAN JOURNAL OF AGRICULTURAL ECONOMICS-REVUE CANADIENNE D AGROECONOMIE

Shelf life assessment of fresh green pesto using an accelerated test approach

(2020) Stefano Zardetto et al.   Food Packaging and Shelf Life

Secondary Shelf Life: an Underestimated Issue

(2018) Maria Cristina Nicoli et al.   Food Engineering Reviews

Lactic acid bacteria in cooked hams – Sources of contamination and chances of survival in the product

(2016) Marta Dušková et al.   FOOD CONTROL

Technological and Consumer Strategies to Tackle Food Wasting

(2016) Lara Manzocco et al.   Food Engineering Reviews

Ion Mobility Spectrometry versus Classical Physico-chemical Analysis for Assessing the Shelf Life of Extra Virgin Olive Oil According to Container Type and Storage Conditions

(2015) Rocío Garrido-Delgado et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Stability of Virgin Olive Oil Phenolic Compounds during Long-Term Storage (18 Months) at Temperatures of 5–50 °C

(2015) Dhouha Krichene et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Identifying motivations and barriers to minimising household food waste

(2014) Ella Graham-Rowe et al.   RESOURCES CONSERVATION AND RECYCLING

Impact of chemical changes on the sensory characteristics of coffee beans during storage

(2013) Mery Yovana Rendón et al.   FOOD CHEMISTRY

Quality changes during storage of cooked and sliced meat products measured with PTR-MS and HS-GC–MS

(2013) E.S. Holm et al.   MEAT SCIENCE

Use of colour parameters for roasted coffee assessment

(2012) Natalina Cavaco Bicho et al.   Food Science and Technology

Effect of Oxygen on Volatile and Sensory Characteristics of Cabernet Sauvignon during Secondary Shelf Life

(2011) Dong-Hyun Lee et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Influence of Storage Conditions on the Growth ofPseudomonasSpecies in Refrigerated Raw Milk

(2010) Valerie De Jonghe et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Stability of virgin olive oil and behaviour of its natural antioxidants under medium temperature accelerated storage conditions

(2009) D. Krichene et al.   FOOD CHEMISTRY

Determination of the shelf life of sliced cooked ham based on the growth of lactic acid bacteria in different steps of the chain

(2009) J. Kreyenschmidt et al.   JOURNAL OF APPLIED MICROBIOLOGY

Changes on Enological Parameters of White Wine Packaged in Bag-in-Box during Secondary Shelf Life

(2009) Y. Fu et al.   JOURNAL OF FOOD SCIENCE

Effect of storage on the phenolic content, volatile composition and colour of white wines from the varieties Zalema and Colombard

(2008) Dolores Hernanz et al.   FOOD CHEMISTRY

Volatile analysis of spoiled, artisan-type, modified-atmosphere-packaged cooked ham stored under different temperatures

(2008) F LEROY et al.   FOOD MICROBIOLOGY