| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
A novel onsite and visual molecular technique to authenticate saffron (Crocus sativus) and its adulterants based on recombinase polymerase amplification
|
Zhao, Mingming
|
|
2019
|
100 |
C |
p. 117-121
|
artikel
|
| 2 |
Antibacterial effect of Juniperus communis and Satureja montana essential oils against Listeria monocytogenes in vitro and in wine marinated beef
|
Vasilijević, Bojana
|
|
2019
|
100 |
C |
p. 247-256
|
artikel
|
| 3 |
Application of Bayesian modelling to assess food quality & safety status and identify risky food in China market
|
Yang, Yongheng
|
|
2019
|
100 |
C |
p. 111-116
|
artikel
|
| 4 |
A quantitative microbial risk assessment model of Campylobacter in broiler chickens: Evaluating processing interventions
|
Dogan, Onay Burak
|
|
2019
|
100 |
C |
p. 97-110
|
artikel
|
| 5 |
Assessment of marine fish mislabeling in South Korea's markets by DNA barcoding
|
Do, Thinh Dinh
|
|
2019
|
100 |
C |
p. 53-57
|
artikel
|
| 6 |
Biodegradation of the mycotoxin patulin in apple juice by Orotate phosphoribosyltransferase from Rhodotorula mucilaginosa
|
Tang, Hui
|
|
2019
|
100 |
C |
p. 158-164
|
artikel
|
| 7 |
Brucella-positive raw milk cheese sold on the inner European market: A public health threat due to illegal import?
|
Jansen, Wiebke
|
|
2019
|
100 |
C |
p. 130-137
|
artikel
|
| 8 |
Characterization and discrimination of selected China's domestic pork using an LC-MS-based lipidomics approach
|
Mi, Si
|
|
2019
|
100 |
C |
p. 305-314
|
artikel
|
| 9 |
Cholesterol determination in egg yolk by UV-VIS-NIR spectroscopy
|
Puertas, Gema
|
|
2019
|
100 |
C |
p. 262-268
|
artikel
|
| 10 |
Clove bud essential oil emulsion containing benzethonium chloride inactivates Salmonella Typhimurium and Listeria monocytogenes on fresh-cut pak choi during modified atmosphere storage
|
Park, Jun-Beom
|
|
2019
|
100 |
C |
p. 17-23
|
artikel
|
| 11 |
Colorimetric detection of volatile organic compounds for shelf-life monitoring of milk
|
Ziyaina, Mohamed
|
|
2019
|
100 |
C |
p. 220-226
|
artikel
|
| 12 |
Complex starter culture combined with vacuum packaging reduces biogenic amine formation and delays the quality deterioration of dry sausage during storage
|
Sun, Qinxiu
|
|
2019
|
100 |
C |
p. 58-66
|
artikel
|
| 13 |
Development of a real-time PCR assay for rapid screening of acetic acid bacteria as a group in food products
|
Kim, Dong-Hyeon
|
|
2019
|
100 |
C |
p. 78-82
|
artikel
|
| 14 |
Disinfection by-products generated by sodium hypochlorite and electrochemical disinfection in different process wash water and fresh-cut products and their reduction by activated carbon
|
Gil, María I.
|
|
2019
|
100 |
C |
p. 46-52
|
artikel
|
| 15 |
DNA-based surrogate indicator for sanitation verification and predict inactivation of Escherichia coli O157:H7 using vibrational spectroscopy (FTIR)
|
Ovissipour, Mahmoudreza
|
|
2019
|
100 |
C |
p. 67-77
|
artikel
|
| 16 |
Editorial Board
|
|
|
2019
|
100 |
C |
p. ii
|
artikel
|
| 17 |
Effect of AgWPA nanoparticles on the inhibition of Staphylococcus aureus growth in biofilms
|
Liang, Ziwei
|
|
2019
|
100 |
C |
p. 240-246
|
artikel
|
| 18 |
Effect of irrigation water source and post-harvest washing treatment on the microflora of alfalfa and mung bean sprouts
|
Baker, Kimberly A.
|
|
2019
|
100 |
C |
p. 151-157
|
artikel
|
| 19 |
Effects of inulin and lactic acid bacteria strains on aflatoxin M1 detoxification in yoghurt
|
Sevim, Sumeyra
|
|
2019
|
100 |
C |
p. 235-239
|
artikel
|
| 20 |
Effects of medicinal herb and Brazilian traditional plant extracts on in vitro mycotoxin decontamination
|
Ponzilacqua, B.
|
|
2019
|
100 |
C |
p. 24-27
|
artikel
|
| 21 |
Experimental study of effectiveness of robotic cleaning for fish-processing plants
|
Langøyli Giske, Lars Andre
|
|
2019
|
100 |
C |
p. 269-277
|
artikel
|
| 22 |
Growth and survival of Salmonella enterica and Listeria monocytogenes on fresh-cut produce and their juice extracts: Impacts and interactions of food matrices and temperature abuse conditions
|
Huang, Jingwei
|
|
2019
|
100 |
C |
p. 300-304
|
artikel
|
| 23 |
Influence of food safety knowledge, attitudes and practices of processors on microbiological quality of commercially produced traditional fermented cereal beverages, a case of Obushera in Kampala
|
Byakika, Stellah
|
|
2019
|
100 |
C |
p. 212-219
|
artikel
|
| 24 |
Influence of steam cooking on pro-health properties of Small and Large variety of Momordica charantia
|
Lubinska-Szczygeł, Martyna
|
|
2019
|
100 |
C |
p. 335-349
|
artikel
|
| 25 |
Investigation on the presence of blue pigment-producing Pseudomonas strains along a production line of fresh mozzarella cheese
|
Carminati, Domenico
|
|
2019
|
100 |
C |
p. 321-328
|
artikel
|
| 26 |
iTRAQ-based quantitative proteomic characterizes the salting exudates of Jinhua ham during the salting process
|
Zhou, Chang-Yu
|
|
2019
|
100 |
C |
p. 189-197
|
artikel
|
| 27 |
Kinetic analysis and dynamic prediction of growth of vibrio parahaemolyticus in raw white shrimp at refrigerated and abuse temperatures
|
Chen, Ying-Rong
|
|
2019
|
100 |
C |
p. 204-211
|
artikel
|
| 28 |
Laser backscattering imaging as a non-destructive quality control technique for solid food matrices: Modelling the fibre enrichment effects on the physico-chemical and sensory properties of biscuits
|
Verdú, Samuel
|
|
2019
|
100 |
C |
p. 278-286
|
artikel
|
| 29 |
Microbial loads on selected fresh blueberry packing lines
|
Gazula, Himabindu
|
|
2019
|
100 |
C |
p. 315-320
|
artikel
|
| 30 |
Microbial quality of blueberries for the fresh market
|
Quansah, Joycelyn K.
|
|
2019
|
100 |
C |
p. 92-96
|
artikel
|
| 31 |
Natural levels of nitrites and nitrates in San Daniele dry cured ham PDO, and in meat, salt and sugna used for its production
|
Iacumin, Lucilla
|
|
2019
|
100 |
C |
p. 257-261
|
artikel
|
| 32 |
Near infrared (NIR) spectroscopy-based classification for the authentication of Darjeeling black tea
|
Firmani, Patrizia
|
|
2019
|
100 |
C |
p. 292-299
|
artikel
|
| 33 |
Novel LDPE-riboflavin composite film with dual function of broad-spectrum light barrier and antimicrobial activity
|
Orsuwan, Aungkana
|
|
2019
|
100 |
C |
p. 176-182
|
artikel
|
| 34 |
Phenotypic characteristics and genotypic correlation of antimicrobial resistant (AMR) Salmonella isolates from a poultry slaughterhouse and its downstream retail markets
|
Shang, Ke
|
|
2019
|
100 |
C |
p. 35-45
|
artikel
|
| 35 |
Photocatalytic degradation of aflatoxin B1 by activated carbon supported TiO2 catalyst
|
Sun, Shumin
|
|
2019
|
100 |
C |
p. 183-188
|
artikel
|
| 36 |
Presence of tetracyclines, quinolones, lincomycin and streptomycin in milk
|
Du, Bingyao
|
|
2019
|
100 |
C |
p. 171-175
|
artikel
|
| 37 |
Prevalence and characterisation of Salmonella Waycross and Salmonella enterica subsp. salamae in Nile perch (Lates niloticus) of Lake Victoria, Tanzania
|
Baniga, Zebedayo
|
|
2019
|
100 |
C |
p. 28-34
|
artikel
|
| 38 |
Relatedness of Salmonella contamination frequency on chicken carcasses and parts when processed in the same establishment
|
Ebel, Eric D.
|
|
2019
|
100 |
C |
p. 198-203
|
artikel
|
| 39 |
Reuse of refillable PET packaging: Approaches to safety and quality in soft drink processing
|
Lemos Junior, Wilson José Fernandes
|
|
2019
|
100 |
C |
p. 329-334
|
artikel
|
| 40 |
Risks related to the presence of Salmonella sp. during rearing of mealworms (Tenebrio molitor) for food or feed: Survival in the substrate and transmission to the larvae
|
Wynants, E.
|
|
2019
|
100 |
C |
p. 227-234
|
artikel
|
| 41 |
Screening of lactic acid bacteria to detect potent biosorbents of lead and cadmium
|
Pakdel, Mahsa
|
|
2019
|
100 |
C |
p. 144-150
|
artikel
|
| 42 |
Shelf life extension of Italian mozzarella by use of calcium lactate buffered brine
|
Faccia, M.
|
|
2019
|
100 |
C |
p. 287-291
|
artikel
|
| 43 |
Survival of Listeria monocytogenes on blueberries post-sanitizer treatments and subsequent cold storages
|
Sheng, Lina
|
|
2019
|
100 |
C |
p. 138-143
|
artikel
|
| 44 |
The effect of furcellaran-gelatin edible coatings with green and pu-erh tea extracts on the microbiological, physicochemical and sensory changes of salmon sushi stored at 4 °C
|
Kulawik, Piotr
|
|
2019
|
100 |
C |
p. 83-91
|
artikel
|
| 45 |
The feasibility of applying NIR and FT-IR fingerprinting to detect adulteration in black pepper
|
Wilde, Amelie S.
|
|
2019
|
100 |
C |
p. 1-7
|
artikel
|
| 46 |
The household kitchen as the ‘last line of defense’ in the prevention of foodborne illness: A review and analysis of meat and seafood recipes in 30 popular Canadian cookbooks
|
Singh, Maleeka
|
|
2019
|
100 |
C |
p. 122-129
|
artikel
|
| 47 |
The use of metabonomics to uncover differences between the small molecule profiles of eggs from cage and barn housing systems
|
Johnson, Amy E.
|
|
2019
|
100 |
C |
p. 165-170
|
artikel
|
| 48 |
The viability of probiotic Lactobacillus rhamnosus (non-encapsulated and encapsulated) in functional reduced-fat cream cheese and its textural properties during storage
|
Ningtyas, Dian Widya
|
|
2019
|
100 |
C |
p. 8-16
|
artikel
|
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