| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
A holistic approach to authenticate organic sweet oranges (Citrus Sinensis L. cv Osbeck) using different techniques and data fusion
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Cuevas, Francisco Julián
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104 |
C |
p. 63-73
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artikel
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| 2 |
Ambient mass spectrometry based on REIMS for the rapid detection of adulteration of minced meats by the use of a range of additives
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Kosek, Vít
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104 |
C |
p. 50-56
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artikel
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| 3 |
A national-scale cumulative exposure assessment of organophosphorus pesticides through dietary vegetable consumption in China
|
Chen, Zhijun
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104 |
C |
p. 34-41
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artikel
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| 4 |
A potential protective culture; halophilic Bacillus isolates with bacteriocin encoding gene against Staphylococcus aureus in salt added foods
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Chhetri, Vishal
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104 |
C |
p. 292-299
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artikel
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| 5 |
Assessment of lipid oxidation in Atlantic mackerel (Scomber scombrus) subjected to different antioxidant and sous-vide cooking treatments by conventional and fluorescence microscopy methods
|
Cropotova, Janna
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104 |
C |
p. 1-8
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artikel
|
| 6 |
A surveillance of microbiological contamination on raw poultry meat at retail markets in China
|
Li, Ying
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104 |
C |
p. 99-104
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artikel
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| 7 |
Automated analysis of ochratoxin A in cereals and oil by immunoaffinity magnetic beads coupled to UPLC-FLD
|
Ye, Jin
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104 |
C |
p. 57-62
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artikel
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| 8 |
Awakening from the listeriosis crisis: Food safety challenges, practices and governance in the food retail sector in South Africa
|
Boatemaa, Sandra
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104 |
C |
p. 333-342
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artikel
|
| 9 |
Bioacoustic detection of Callosobruchus chinensis and Callosobruchus maculatus in bulk stored chickpea (Cicer arietinum) and green gram (Vigna radiata)
|
Banga, Km. Sheetal
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104 |
C |
p. 278-287
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artikel
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| 10 |
Changes in U.S. produce grower food safety practices from 1999 to 2016
|
Astill, Gregory
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104 |
C |
p. 326-332
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artikel
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| 11 |
Characterization of antimicrobial resistance genes and class 1 integrase gene in raw meat and aquatic product, fresh vegetable and fruit, and swine manure in southern China
|
Xiong, Lina
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104 |
C |
p. 240-246
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artikel
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| 12 |
Clean-in-place monitoring of different food fouling materials using ultrasonic measurements
|
Escrig, J.
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104 |
C |
p. 358-366
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artikel
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| 13 |
Design and in-house validation of a portable system for the determination of free acidity in virgin olive oil
|
Grossi, Marco
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104 |
C |
p. 208-216
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artikel
|
| 14 |
Detection of adulteration in black gram-based food products using DNA barcoding
|
Amane, Dhanashree
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104 |
C |
p. 193-200
|
artikel
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| 15 |
Development and application of a visual loop-mediated isothermal amplification combined with lateral flow dipstick (LAMP-LFD) method for rapid detection of Salmonella strains in food samples
|
Mei, Xueran
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104 |
C |
p. 9-19
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artikel
|
| 16 |
Differential scanning calorimetry as a fast method to discriminate cage or free-range rabbit meat
|
Secci, Giulia
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104 |
C |
p. 313-317
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artikel
|
| 17 |
Distribution of Aspergillus flavus and aflatoxin accumulation in stored maize grains across three agro-ecologies in Ghana
|
Dadzie, M.A.
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104 |
C |
p. 91-98
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artikel
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| 18 |
Ease of biofilm accumulation, and efficacy of sanitizing treatments in removing the biofilms formed, on coupons made of materials commonly used in blueberry packing environment
|
Gazula, Himabindu
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104 |
C |
p. 167-173
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artikel
|
| 19 |
Editorial Board
|
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|
104 |
C |
p. ii
|
artikel
|
| 20 |
Effect of simulated digestion on antigenicity of banana prawn (Fenneropenaeus merguiensis) after high pressure processing at different temperatures
|
Faisal, M.
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104 |
C |
p. 187-192
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artikel
|
| 21 |
European Court of Justice decision for genome editing: Consequences on food/feed risk assessment and detection
|
Broll, Hermann
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104 |
C |
p. 288-291
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artikel
|
| 22 |
Food monitoring: Screening of the geographical origin of white asparagus using FT-NIR and machine learning
|
Richter, Bernadette
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104 |
C |
p. 318-325
|
artikel
|
| 23 |
Impact of ultrasound decontamination on the microbial and sensory quality of fresh produce
|
Neto, Leandra
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104 |
C |
p. 262-268
|
artikel
|
| 24 |
Improved design of aluminum test cell to study the thermal resistance of Salmonella enterica and Enterococcus faecium in low-water activity foods
|
Jin, Yuqiao
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104 |
C |
p. 343-348
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artikel
|
| 25 |
Inactivation of Salmonella Enteritidis on eggshells by lactic acid spray
|
Li, Zhuoyang
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104 |
C |
p. 201-207
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artikel
|
| 26 |
Inactivation of Shiga-toxin-producing Escherichia coli, Salmonella enterica and natural microflora on tempered wheat grains by atmospheric cold plasma
|
Thomas-Popo, Emalie
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104 |
C |
p. 231-239
|
artikel
|
| 27 |
Incidence of enterotoxigenic Staphylococcus aureus in milk and Egyptian artisanal dairy products
|
Abdel-Hameid Ahmed, Ahmed
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104 |
C |
p. 20-27
|
artikel
|
| 28 |
Investigation and research of Clonorchis sinensis metacercariae and Metorchis orientalis metacercariae infection in freshwater fishes in China from 2015 to 2017
|
Yang, Shuran
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104 |
C |
p. 115-121
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artikel
|
| 29 |
Mass spectrometry detection of protein allergenic additives in emulsion-type pork sausages
|
Montowska, Magdalena
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104 |
C |
p. 122-131
|
artikel
|
| 30 |
Modeling the effects of infection status and hygiene practices on Mycobacterium avium subspecies paratuberculosis contamination in bulk tank milk
|
Rani, Surabhi
|
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104 |
C |
p. 367-376
|
artikel
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| 31 |
Occurrence of pesticides in fruits and vegetables from organic and conventional agriculture by QuEChERS extraction liquid chromatography tandem mass spectrometry
|
Montiel-León, Juan Manuel
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|
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104 |
C |
p. 74-82
|
artikel
|
| 32 |
Online non-contact quality control of noodle dough using ultrasound
|
Kerhervé, S.O.
|
|
|
104 |
C |
p. 349-357
|
artikel
|
| 33 |
Operational limits of sodium hypochlorite for different fresh produce wash water based on microbial inactivation and disinfection by-products (DBPs)
|
Tudela, Juan A.
|
|
|
104 |
C |
p. 300-307
|
artikel
|
| 34 |
Overview of edible bird's nests and their contemporary issues
|
Jamalluddin, Nurul Hidayah
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|
|
104 |
C |
p. 247-255
|
artikel
|
| 35 |
Plasma inactivation of Aspergillus flavus on hazelnut surface in a diffuse barrier discharge using different working gases
|
Mošovská, Silvia
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|
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104 |
C |
p. 256-261
|
artikel
|
| 36 |
Prediction of thermal induced color changes of chicken breast meat during convective roasting: A combined mechanistic and kinetic modelling approach
|
Rabeler, Felix
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|
|
104 |
C |
p. 42-49
|
artikel
|
| 37 |
Predictive model for inactivation of salmonella in infant formula during microwave heating processing
|
Portela, Jéssica B.
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|
|
104 |
C |
p. 308-312
|
artikel
|
| 38 |
Preparation of α-tocopherol-chitosan nanoparticles/chitosan/montmorillonite film and the antioxidant efficiency on sliced dry-cured ham
|
Yan, Wenjing
|
|
|
104 |
C |
p. 132-138
|
artikel
|
| 39 |
Prevalence, antimicrobial resistance profiles and virulence-associated genes of thermophilic Campylobacter spp. isolated from ducks in a Chinese slaughterhouse
|
Han, Xinfeng
|
|
|
104 |
C |
p. 157-166
|
artikel
|
| 40 |
Prevalence of fungi and aflatoxin contamination in stored groundnut in Ghana
|
Asare Bediako, Kwabena
|
|
|
104 |
C |
p. 152-156
|
artikel
|
| 41 |
Prevalence of Fusarium fungi and their toxins in marketed feed
|
Hassan, Zahoor Ul
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|
104 |
C |
p. 224-230
|
artikel
|
| 42 |
Retrospective case analysis of crayfish-transmitted Haff disease in China during 2016–2017
|
Bai, Li
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|
|
104 |
C |
p. 181-186
|
artikel
|
| 43 |
Shelf-life extension of vacuum packed emulsion-type sausage using combination of natural antimicrobials
|
Khorsandi, Azita
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104 |
C |
p. 139-146
|
artikel
|
| 44 |
Simple methods to predict the minimum baking time of bread
|
Purlis, Emmanuel
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|
|
104 |
C |
p. 217-223
|
artikel
|
| 45 |
Spatial analysis of heavy metals in meat products in China during 2015–2017
|
Wang, Xueli
|
|
|
104 |
C |
p. 174-180
|
artikel
|
| 46 |
Study of heating characteristics for a continuous 915 MHz pilot scale microwave thawing system
|
Zhang, Roujia
|
|
|
104 |
C |
p. 105-114
|
artikel
|
| 47 |
Survival of acid-adapted and non-adapted Shiga toxin-producing Escherichia coli using an in vitro model
|
Rivera-Reyes, Minerva
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|
104 |
C |
p. 28-33
|
artikel
|
| 48 |
The application of slightly acidic electrolyzed water in pea sprout production to ensure food safety, biological and nutritional quality of the sprout
|
Zhang, Chunling
|
|
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104 |
C |
p. 83-90
|
artikel
|
| 49 |
Thermal inactivation of extraintestinal pathogenic Escherichia coli suspended in ground chicken meat
|
Xu, Aixia
|
|
|
104 |
C |
p. 269-277
|
artikel
|
| 50 |
Validation of lethality processes for products with slow come up time: Bacon and bone-in ham
|
Sindelar, J.
|
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104 |
C |
p. 147-151
|
artikel
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