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                             93 results found
no title author magazine year volume issue page(s) type
1 A comparison between near-infrared (NIR) and mid-infrared (ATR-FTIR) spectroscopy for the multivariate determination of compositional properties in wheat bran samples Hell, Johannes
 2016
 60 C p. 365-369
5 p.
 article
2 Aflatoxin contamination of peanuts at harvest in China from 2010 to 2013 and its relationship with climatic conditions Wu, L.X.
 2016
 60 C p. 117-123
7 p.
 article
3 An enhanced analytical procedure to discover table grape DNA adulteration in industrial musts di Rienzo, Valentina
 2016
 60 C p. 124-130
7 p.
 article
4 Announcement: IUFoST Global Visions 2016
 60 C p. 699-
1 p.
 article
5 A novel pentaplex real time (RT)- PCR high resolution melt curve assay for simultaneous detection of emetic and enterotoxin producing Bacillus cereus in food Forghani, Fereidoun
 2016
 60 C p. 560-568
9 p.
 article
6 A novel visual loop-mediated isothermal amplification assay targeting gene62181533 for the detection of Salmonella spp. in foods Li, Junjie
 2016
 60 C p. 230-236
7 p.
 article
7 Antifungal activity mode of Aspergillus ochraceus by bacillomycin D and its inhibition of ochratoxin A (OTA) production in food samples Qian, Shiquan
 2016
 60 C p. 281-288
8 p.
 article
8 An ultra-sensitive monoclonal antibody-based fluorescent microsphere immunochromatographic test strip assay for detecting aflatoxin M1 in milk Zhang, Xiya
 2016
 60 C p. 588-595
8 p.
 article
9 Applying CS and WSN methods for improving efficiency of frozen and chilled aquatic products monitoring system in cold chain logistics Xiao, Xinqing
 2016
 60 C p. 656-666
11 p.
 article
10 Aptamer-based single-walled carbon nanohorn sensors for ochratoxin A detection Lv, Lei
 2016
 60 C p. 296-301
6 p.
 article
11 A reliable screening of mycotoxins and pesticide residues in paprika using ultra-high performance liquid chromatography coupled to high resolution Orbitrap mass spectrometry Reinholds, Ingars
 2016
 60 C p. 683-689
7 p.
 article
12 Assessment and speciation of chlorine demand in fresh-cut produce wash water Weng, ShihChi
 2016
 60 C p. 543-551
9 p.
 article
13 Assessment of Penicillium expansum and Escherichia coli transfer from poplar crates to apples Montibus, Mathilde
 2016
 60 C p. 95-102
8 p.
 article
14 A structural modeling on food safety knowledge, attitude, and behaviour among Bum Bum Island community of Semporna, Sabah Lim, Tee-Ping
 2016
 60 C p. 241-246
6 p.
 article
15 Atmospheric cold plasma process for vegetable leaf decontamination: A feasibility study on radicchio (red chicory, Cichorium intybus L.) Pasquali, Frederique
 2016
 60 C p. 552-559
8 p.
 article
16 Authentication of Iberian dry-cured ham: New approaches by polymorphic fingerprint and ultrahigh resolution mass spectrometry Bayés-García, L.
 2016
 60 C p. 370-377
8 p.
 article
17 A validated strip-based lateral flow assay for the confirmation of sheep-specific PCR products for the authentication of meat Yin, Rui
 2016
 60 C p. 146-150
5 p.
 article
18 Bioactive amines in fresh beef liver and influence of refrigerated storage and pan-roasting Custódio, Flávia Beatriz
 2016
 60 C p. 151-157
7 p.
 article
19 Carbon nanotube β-cyclodextrin modified electrode as enhanced sensing platform for the determination of fungicide pyrimethanil Garrido, J.M.P.J.
 2016
 60 C p. 7-11
5 p.
 article
20 Changes in nutritional value of a multi-vitamins fortified juice packed in glass and standard PET bottles Bacigalupi, Céline
 2016
 60 C p. 256-262
7 p.
 article
21 Characterization and suitability of polyphenols-based formulas to replace sulfur dioxide for storage of sparkling white wine Fracassetti, Daniela
 2016
 60 C p. 606-614
9 p.
 article
22 Characterization of a two-peptide plantaricin produced by Lactobacillus plantarum MBSa4 isolated from Brazilian salami Barbosa, M.S.
 2016
 60 C p. 103-112
10 p.
 article
23 Chemical taste taint accumulation in RAS farmed fish – A Fr 13 risk assessment demonstrated with geosmin (GSM) and 2-methylisoborneol (MIB) in barramundi (Lates calcarifer) Hathurusingha, Priyantha I.
 2016
 60 C p. 309-319
11 p.
 article
24 Comparison of spore inactivation with novel agitating retort, static retort and combined high pressure-temperature treatments Ates, Mehmet Baris
 2016
 60 C p. 484-492
9 p.
 article
25 Comparison of the antiviral activity of flavonoids against murine norovirus and feline calicivirus Seo, Dong Joo
 2016
 60 C p. 25-30
6 p.
 article
26 Concentrations of organophosphorus pesticides in fresh vegetables and related human health risk assessment in Changchun, Northeast China Yu, Rui
 2016
 60 C p. 353-360
8 p.
 article
27 Contamination of meat products during smoking by polycyclic aromatic hydrocarbons: Processes and prevention Ledesma, E.
 2016
 60 C p. 64-87
24 p.
 article
28 Control of Alicyclobacillus spp. vegetative cells and spores in apple juice with rosemary extracts Piskernik, Saša
 2016
 60 C p. 205-214
10 p.
 article
29 Development and validation of a colorimetric sensor array for fish spoilage monitoring Morsy, Mohamed K.
 2016
 60 C p. 346-352
7 p.
 article
30 Development of an efficient real-time PCR assay to quantify enterotoxin-producing staphylococci in meat products Rodríguez, A.
 2016
 60 C p. 302-308
7 p.
 article
31 Disinfection efficacy and mechanism of slightly acidic electrolyzed water on Staphylococcus aureus in pure culture Ding, Tian
 2016
 60 C p. 505-510
6 p.
 article
32 DNA barcoding reveals chaotic labeling and misrepresentation of cod (鳕, Xue) products sold on the Chinese market Xiong, Xiong
 2016
 60 C p. 519-532
14 p.
 article
33 Editorial Board 2016
 60 C p. IFC-
1 p.
 article
34 Effect of bovine casein and its hydrolysates on hardening in protein dough model systems during storage Rao, Qinchun
 2016
 60 C p. 621-628
8 p.
 article
35 Effect of cleaning, sorting and milling processes in wheat mycotoxin content Tibola, Casiane Salete
 2016
 60 C p. 174-179
6 p.
 article
36 Effect of good hygiene practices intervention on food safety in senior secondary schools in Ghana Ababio, P.F.
 2016
 60 C p. 18-24
7 p.
 article
37 Effects of bacterial concentrations and centrifugations on susceptibility of Bacillus subtilis vegetative cells and Escherichia coli O157:H7 to various electrolyzed oxidizing water treatments Zhang, Chunling
 2016
 60 C p. 440-446
7 p.
 article
38 Effects of HACCP on process hygiene in different types of Serbian food establishments Djekic, Ilija
 2016
 60 C p. 131-137
7 p.
 article
39 Effects of high hydrostatic pressure processing on purine, taurine, cholesterol, antioxidant micronutrients and antioxidant activity of squid (Todarodes pacificus) muscles Zhang, Yifeng
 2016
 60 C p. 189-195
7 p.
 article
40 Efficacy of electrolyzed oxidizing water as a pretreatment method for reducing Listeria monocytogenes contamination in cold-smoked Atlantic salmon (Salmo salar) Ghorban Shiroodi, Setareh
 2016
 60 C p. 401-407
7 p.
 article
41 Escherichia coli and Enterobacteriaceae counts on poultry carcasses along the slaughterline: A systematic review and meta-analysis Belluco, S.
 2016
 60 C p. 269-280
12 p.
 article
42 Evaluating your obligations for employee training according to the Food Safety Modernization Act Shinbaum, Samantha
 2016
 60 C p. 12-17
6 p.
 article
43 Evaluation of electrolyzed water as cleaning and disinfection agent on stainless steel as a model surface in the dairy industry Jiménez-Pichardo, Rodrigo
 2016
 60 C p. 320-328
9 p.
 article
44 Evaluation of mercury, cadmium and lead levels in fish and fishery products imported by air in North Italy from extra-European Union Countries Galimberti, Cristina
 2016
 60 C p. 329-337
9 p.
 article
45 Evaluation of nine pesticide residues in three minor tropical fruits from southern China Yang, Xinfeng
 2016
 60 C p. 677-682
6 p.
 article
46 Exploiting near infrared spectroscopy as an analytical tool for on-line monitoring of acidity during coffee roasting Santos, João Rodrigo
 2016
 60 C p. 408-415
8 p.
 article
47 Fate of aflatoxin M1 during production and storage of parmesan cheese Pietri, Amedeo
 2016
 60 C p. 478-483
6 p.
 article
48 Fish and mercury: Influence of fish fillet culinary practices on human risk Mieiro, C.L.
 2016
 60 C p. 575-581
7 p.
 article
49 Food safety concerns in urban China: Consumer preferences for pig process attributes Cicia, Gianni
 2016
 60 C p. 166-173
8 p.
 article
50 Fourier Transform Infrared Spectroscopy enables rapid differentiation of fresh and frozen/thawed chicken Grunert, Tom
 2016
 60 C p. 361-364
4 p.
 article
51 Growth capacity of Listeria monocytogenes in ingredients of ready-to-eat salads Lokerse, R.F.A.
 2016
 60 C p. 338-345
8 p.
 article
52 Highly enhanced bactericidal effects of medium chain fatty acids (caprylic, capric, and lauric acid) combined with edible plant essential oils (carvacrol, eugenol, β-resorcylic acid, trans-cinnamaldehyde, thymol, and vanillin) against Escherichia coli O157:H7 Kim, S.A.
 2016
 60 C p. 447-454
8 p.
 article
53 Improving the safety and quality of raw tuna fillets by X-ray irradiation Mahmoud, Barakat S.M.
 2016
 60 C p. 569-574
6 p.
 article
54 Inactivation of Cronobacter sakazakii in head lettuce by using a combination of ultrasound and sodium hypochlorite Park, Shin Young
 2016
 60 C p. 582-587
6 p.
 article
55 Inactivation of Escherichia coli O157:H7 in vitro and on the surface of spinach leaves by biobased antimicrobial surfactants Zhang, Xuejie
 2016
 60 C p. 158-165
8 p.
 article
56 Influence of vacuum and modified atmosphere packaging in combination with UV-C radiation on the shelf life of rainbow trout (Oncorhynchus mykiss) fillets Rodrigues, Bruna Leal
 2016
 60 C p. 596-605
10 p.
 article
57 Investigation of the geographical provenance of the beer available in South Korea using multielements and isotopes Bong, Yeon-Sik
 2016
 60 C p. 378-381
4 p.
 article
58 In vitro and in situ screening of lactic acid bacteria and propionibacteria antifungal activities against bakery product spoilage molds Le Lay, Céline
 2016
 60 C p. 247-255
9 p.
 article
59 Isolation and characterization of a Bacillus atrophaeus strain and its potential use in food preservation Guo, Yaoqi
 2016
 60 C p. 511-518
8 p.
 article
60 Loop-mediated isothermal amplification (LAMP) coupled with bioluminescence for the detection of Listeria monocytogenes at low levels on food contact surfaces Mikš-Krajnik, Marta
 2016
 60 C p. 237-240
4 p.
 article
61 Magnetic nanoparticles replacing microplate as immobile phase could greatly improve the sensitivity of chemiluminescence enzymatic immunoassay for deoxynivalenol Yu, Songcheng
 2016
 60 C p. 500-504
5 p.
 article
62 Mathematical modeling and growth kinetics of Clostridium sporogenes in cooked beef Hong, Yoon-Ki
 2016
 60 C p. 471-477
7 p.
 article
63 Method for analysis of 68 organic contaminants in food contact paper using gas and liquid chromatography coupled with tandem mass spectrometry Vavrouš, Adam
 2016
 60 C p. 221-229
9 p.
 article
64 Molecular screening and characterization of Shiga toxin-producing Escherichia coli in retail foods Li, Rui
 2016
 60 C p. 180-188
9 p.
 article
65 Molecular testing on sardines and rulings on the authenticity and nutritional value of marketed fishes: An experience report in the state of Rio de Janeiro, Brazil Leonardo, Raphael
 2016
 60 C p. 394-400
7 p.
 article
66 Multiplex HRM analysis as a tool for rapid molecular authentication of nine herbal teas Xanthopoulou, Aliki
 2016
 60 C p. 113-116
4 p.
 article
67 New approach for the simultaneous determination fungicide residues in food samples by using carbon nanofiber packed microcolumn coupled with HPLC Wang, Lingling
 2016
 60 C p. 1-6
6 p.
 article
68 NMR-detection of methylamine compounds in Atlantic salmon (Salmo salar) subjected to E-beam irradiation Castejón, D.
 2016
 60 C p. 455-460
6 p.
 article
69 Occurrence of Alternaria toxins in food products in The Netherlands López, Patricia
 2016
 60 C p. 196-204
9 p.
 article
70 Optimization of a rapid QuEChERS sample treatment method for HILIC-MS2 analysis of paralytic shellfish poisoning (PSP) toxins in mussels Mattarozzi, Monica
 2016
 60 C p. 138-145
8 p.
 article
71 Plasma inactivation of bacterial endospores on wheat grains and polymeric model substrates in a dielectric barrier discharge Butscher, Denis
 2016
 60 C p. 636-645
10 p.
 article
72 Polycyclic aromatic hydrocarbons in Iranian Kebabs Gorji, Mohamad Es'haghi
 2016
 60 C p. 57-63
7 p.
 article
73 Polycyclic aromatic hydrocarbons (PAHs) in yerba maté (Ilex paraguariensis St. Hil) traditional infusions (mate and tereré) Thea, Ana Eugenia
 2016
 60 C p. 215-220
6 p.
 article
74 Prevalence and antimicrobial susceptibility of Vibrio parahaemolyticus isolated from retail shellfish in Shanghai Yu, Qianqian
 2016
 60 C p. 263-268
6 p.
 article
75 Prevalence, antimicrobial resistance and genetic diversity of Salmonella isolated from retail ready-to-eat foods in China Yang, Xiaojuan
 2016
 60 C p. 50-56
7 p.
 article
76 Probiotic potential of nutritionally improved Lactobacillus plantarum DGK-17 isolated from Kimchi – A traditional Korean fermented food Khan, Imran
 2016
 60 C p. 88-94
7 p.
 article
77 Purification, characterization and mode of action of plantaricin K25 produced by Lactobacillus plantarum Wen, Lim Sue
 2016
 60 C p. 430-439
10 p.
 article
78 Rapid determination of total lipids in fish samples employing extraction/partitioning with acetone/ethyl acetate solvent mixture and gravimetric quantification Tölgyessy, Peter
 2016
 60 C p. 44-49
6 p.
 article
79 Rapid quantitative determination of butter adulteration with palm oil using the DSC technique Tomaszewska-Gras, Jolanta
 2016
 60 C p. 629-635
7 p.
 article
80 Rapid screening and quantification of multi-class multi-residue veterinary drugs in royal jelly by ultra performance liquid chromatography coupled to quadrupole time-of-flight mass spectrometry Zhang, Yaqian
 2016
 60 C p. 667-676
10 p.
 article
81 Relevance of microbial finished product testing in food safety management Zwietering, Marcel H.
 2016
 60 C p. 31-43
13 p.
 article
82 Seasonal prevalence level of aflatoxin M1 and its estimated daily intake in Pakistan Ismail, Amir
 2016
 60 C p. 461-465
5 p.
 article
83 Seasonal study of parasitic contamination in fresh salad vegetables marketed in Shahrekord, Iran Fallah, Aziz A.
 2016
 60 C p. 538-542
5 p.
 article
84 Should chlorate residues be of concern in fresh-cut salads? Gil, Maria Isabel
 2016
 60 C p. 416-421
6 p.
 article
85 Simultaneous determination of quinolone and β-lactam residues in raw cow milk samples using ultrasound-assisted extraction and dispersive-SPE prior to UHPLC−MS/MS analysis Dorival-García, Noemí
 2016
 60 C p. 382-393
12 p.
 article
86 Sporulation dynamics and spore heat resistance in wet and dry biofilms of Bacillus cereus Hayrapetyan, Hasmik
 2016
 60 C p. 493-499
7 p.
 article
87 Stakeholder and consumer reactions towards innovative processed meat products: Insights from a qualitative study about nitrite reduction and phytochemical addition Hung, Yung
 2016
 60 C p. 690-698
9 p.
 article
88 Survey of prevalence and seasonal variability of Listeria monocytogenes in raw cow milk from Northern Italy Dalzini, Elena
 2016
 60 C p. 466-470
5 p.
 article
89 The effects of lactic acid-based spray washing on bacterial profile and quality of chicken carcasses Liu, Aiping
 2016
 60 C p. 615-620
6 p.
 article
90 The food safety knowledge and microbial hazards awareness of consumers of ready-to-eat street-vended food Asiegbu, Chioma V.
 2016
 60 C p. 422-429
8 p.
 article
91 Time trends in the prevalence of Escherichia coli and enterococci in bivalves harvested in Norway during 2007–2012 Lunestad, Bjørn Tore
 2016
 60 C p. 289-295
7 p.
 article
92 Ultrasonic characterization and online monitoring of pork meat dry salting process De Prados, M.
 2016
 60 C p. 646-655
10 p.
 article
93 Use of citrus flavanones to prevent aflatoxin contamination using response surface methodology Salas, María Paula
 2016
 60 C p. 533-537
5 p.
 article
                             93 results found
 
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