Food Control

Article	Citations
Antimicrobial bio-nanocomposites and their potential applications in food packaging	251
Immobilization of Echium amoenum anthocyanins into bacterial cellulose film: A novel colorimetric pH indicator for freshness/spoilage monitoring of shrimp	193
Effect of oregano essential oil and resveratrol nanoemulsion loaded pectin edible coating on the preservation of pork loin in modified atmosphere packaging	178
Characterization of sodium alginate-based films incorporated with thymol for fresh-cut apple packaging	131
Application of natural antimicrobials in food preservation: Recent views	120
Exploring the impact of blockchain on the performance of agri-food supply chains	118
Effects of COVID-19 on the Italian agri-food supply and value chains	107
Surveillance of foodborne disease outbreaks in China, 2003–2017	105
Encapsulation of essential oils and their application in antimicrobial active packaging	104
Encapsulation strategies to enhance the antibacterial properties of essential oils in food system	103
Phytochemical-loaded electrospun nanofibers as novel active edible films: Characterization and antibacterial efficiency in cheese slices	102
Chitosan based antioxidant films incorporated with pine needles (Cedrus deodara) extract for active food packaging applications	101
COVID-19 and the food industry: Readiness assessment	99
Application of cold plasma and ozone technology for decontamination of Escherichia coli in foods- a review	94
Contamination status of major mycotoxins in agricultural product and food stuff in Europe	93
Novel pH sensitivity and colorimetry-enhanced anthocyanin indicator films by chondroitin sulfate co-pigmentation for shrimp freshness monitoring	93
Texture methods for evaluating meat and meat analogue structures: A review	92
Preparation of pH sensitive film based on starch/carbon nano dots incorporating anthocyanin for monitoring spoilage of pork	91
Consumer acceptance of cultured meat in urban areas of three cities in China	87
CMC and CNF-based intelligent pH-responsive color indicator films integrated with shikonin to monitor fish freshness	85
Mechanism of antifungal activity of Perilla frutescens essential oil against Aspergillus flavus by transcriptomic analysis	84
Changes of metabolite profiles of fish models inoculated with Shewanella baltica during spoilage	84
Covid-19 pandemic effects on food safety - Multi-country survey study	82
Morphology and permeability of bio-based poly(butylene adipate-co-terephthalate) (PBAT), poly(butylene succinate) (PBS) and linear low-density polyethylene (LLDPE) blend films control shelf-life of pa	80
Eradication of planktonic Vibrio parahaemolyticus and its sessile biofilm by curcumin-mediated photodynamic inactivation	75

Antifungal packaging of sorbate and benzoate incorporated biodegradable films for fresh noodles	75
Recent advances in aptamer-based optical and electrochemical biosensors for detection of pesticides and veterinary drugs	75
Development of edible composite film based on chitosan nanoparticles and their application in packaging of fresh red sea bream fillets	75
Potential of deep learning and snapshot hyperspectral imaging for classification of species in meat	74
A meta-analytic review of food safety risk perception	74
Food quality and safety risk diagnosis in the food cold chain through failure mode and effect analysis	74
Occurrence of pesticide residues in fruits and vegetables for the Eastern Mediterranean Region and potential impact on public health	73
The influence of blockchain-based food traceability on retailer choice: The mediating role of trust	72
Food safety concerns and consumer preferences for food safety attributes: Evidence from China	72
Hyperspectral image classification using CNN: Application to industrial food packaging	71
Quantitative detection of binary and ternary adulteration of minced beef meat with pork and duck meat by NIR combined with chemometrics	71
Integration of handheld NIR and machine learning to “Measure & Monitor” chicken meat authenticity	70
Incorporation of salmon bone gelatine with chitosan, gallic acid and clove oil as edible coating for the cold storage of fresh salmon fillet	69
Color stability and pH-indicator ability of curcumin, anthocyanin and betanin containing colorants under different storage conditions for intelligent packaging development	68
Preparation and characterization of cinnamon essential oil nanocapsules and comparison of volatile components and antibacterial ability of cinnamon essential oil before and after encapsulation	68
Improvement strategies of food supply chain through novel food processing technologies during COVID-19 pandemic	68
A review of food fraud and food authenticity across the food supply chain, with an examination of the impact of the COVID-19 pandemic and Brexit on food industry	67
Antimicrobial activity and storage stability of cell-free supernatants from lactic acid bacteria and their applications with fresh beef	67
Essential oils and chitosan as alternatives to chemical preservatives for fish and fisheries products: A review	67
A comprehensive review of food fraud terminologies and food fraud mitigation guides	66
Comparative elemental analysis of dairy milk and plant-based milk alternatives	65
Nanoemulsion-based edible coatings loaded with fennel essential oil/cinnamaldehyde: Characterization, antimicrobial property and advantages in pork meat patties application	64
Perspective and application of molecular imprinting approach for antibiotic detection in food and environmental samples: A critical review	64
Rapid detection of chloramphenicol in food using SERS flexible sensor coupled artificial intelligent tools	63
Antibacterial mechanism of thymol against Enterobacter sakazakii	63
Food traceability: A generic theoretical framework	63
Food products as potential carriers of SARS-CoV-2	63
Antifungal activity of volatile organic compounds produced by Pseudomonas fluorescens ZX and potential biocontrol of blue mold decay on postharvest citrus	62
Drivers, opportunities, and challenges of the European risk-based meat safety assurance system	62
Reduced graphene oxide nanocomposite based electrochemical biosensors for monitoring foodborne pathogenic bacteria: A review	62
A novel approach to detect milk adulteration based on the determination of protein content by smartphone-based digital image colorimetry	61
Phenyllactic acid: A green compound for food biopreservation	60
Advances in antimicrobial peptides-based biosensing methods for detection of foodborne pathogens: A review	60
Factors influencing Chinese farmers’ proper pesticide application in agricultural products – A review	60
NMR-based metabolomic investigation of antimicrobial mechanism of electrolysed water combined with moderate heat treatment against Listeria monocytogenes on salmon	59
Emerging materials and technologies of multi-layer film for food packaging application: A review	59
Novel trends and applications of natural pH-responsive indicator film in food packaging for improved quality monitoring	57
Improvement of blueberry freshness prediction based on machine learning and multi-source sensing in the cold chain logistics	57
Did the COVID-19 lockdown affect consumers’ sustainable behaviour in food purchasing and consumption in China?	57
Efficacy of chlorine-based disinfectants (sodium hypochlorite and chlorine dioxide) on Salmonella Enteritidis planktonic cells, biofilms on food contact surfaces and chicken skin	57
Rapid measurement of microplastic contamination in chicken meat by mid infrared spectroscopy and chemometrics: A feasibility study	57
Preservation of chilled Asian sea bass (Lates calcarifer) steak by whey protein isolate coating containing polyphenol extract from ginger, lemongrass, or green tea	57
Development of a fluorescence aptasensor for rapid and sensitive detection of Listeria monocytogenes in food	56
A review of recent innovative strategies for controlling mycotoxins in foods	56
Microplastics in fresh and processed mussels sampled from fish shops and large retail chains in Italy	55
Preparation and property studies of chitosan-PVA biodegradable antibacterial multilayer films doped with Cu2O and nano-chitosan composites	55
Characterization of the microbial communities and their correlations with chemical profiles in assorted vegetable Sichuan pickles	55
Food safety issues in fresh produce supply chain with particular reference to sub-Saharan Africa	54
One-step rapid detection of fumonisin B1, dexyonivalenol and zearalenone in grains	54
Effect of pulsed light treatment on inactivation kinetics of Escherichia coli (MTCC 433) in fruit juices	54

Detection of fish fillet substitution and mislabeling using multimode hyperspectral imaging techniques	53
Alternative proteins and EU food law	53
An on-line survey of the behavioral changes in Lebanon, Jordan and Tunisia during the COVID-19 pandemic related to food shopping, food handling, and hygienic practices	53
Carriage of Staphylococcus aureus among food handlers: An ongoing challenge in public health	53
Particle size analysis of pristine food-grade titanium dioxide and E 171 in confectionery products: Interlaboratory testing of a single-particle inductively coupled plasma mass spectrometry screening	52
Antimicrobial and antivirulence efficacies of citral against foodborne pathogen Vibrio parahaemolyticus RIMD2210633	52
Influence of microwave hot-air flow rolling dry-blanching on microstructure, water migration and quality of pleurotus eryngii during hot-air drying	52
Inhibition of multidrug-resistant foodborne Staphylococcus aureus biofilms by a natural terpenoid (+)-nootkatone and related molecular mechanism	51
Flexible sensing enabled packaging performance optimization system (FS-PPOS) for lamb loss reduction control in E-commerce supply chain	51
Fish quality evaluation by sensor and machine learning: A mechanistic review	51
Consumer trust in organic food and organic certifications in four European countries	51
Use of convolutional neural network (CNN) combined with FT-NIR spectroscopy to predict food adulteration: A case study on coffee	51
Antimicrobial kinetics of nisin and grape seed extract against inoculated Listeria monocytogenes on cooked shrimps: Survival and residual effects	51
Effects of high pressure and thermal processing on quality properties and volatile compounds of pineapple fruit juice	51
Influence of mixed starters on the degradation of proteins and the formation of peptides with antioxidant activities in dry fermented sausages	50
Adulteration detection of corn oil, rapeseed oil and sunflower oil in camellia oil by in situ diffuse reflectance near-infrared spectroscopy and chemometrics	50
Rapid detection of paraquat residues in green tea using surface-enhanced Raman spectroscopy (SERS) coupled with gold nanostars	49
Design of new natural antioxidant active packaging: Screening flowsheet from pure essential oils and vegetable oils to ex vivo testing in meat samples	49
Cuminaldehyde in cumin essential oils prevents the growth and aflatoxin B1 biosynthesis of Aspergillus flavus in peanuts	49
Degradation of patulin in fruit juice by a lactic acid bacteria strain Lactobacillus casei YZU01	48
A novel AuNPs colorimetric sensor for sensitively detecting viable Salmonella typhimurium based on dual aptamers	48
Authentication of roasted and ground coffee samples containing multiple adulterants using NMR and a chemometric approach	48
Rapid detection of antibiotic residues in animal products using surface-enhanced Raman Spectroscopy: A review	48
Exposure to bisphenol A and its substitutes, bisphenol F and bisphenol S from canned foods and beverages on Chinese market	48
Carbon quantum dot fluorescent probes for food safety detection: Progress, opportunities and challenges	48
Application of essential oils in meat packaging: A systemic review of recent literature	47
Effect of sodium alginate-agar coating containing ginger essential oil on the shelf life and quality of beef	47
Monitoring and dietary risk assessment of 81 pesticide residues in 11 local agricultural products from the 3 largest cities of Cameroon	46
Simultaneous determination of multi-pesticide residues in fish and shrimp using dispersive-solid phase extraction with liquid chromatography–tandem mass spectrometry	45
Authentication of cocoa (Theobroma cacao) bean hybrids by NIR-hyperspectral imaging and chemometrics	45
A rapid method to detect green pea and peanut adulteration in pistachio by using portable FT-MIR and FT-NIR spectroscopy combined with chemometrics	45
Horse mackerel (Trachurus trachurus) fillets biopreservation by using gallic acid and chitosan coatings	45
Recent advances in optical biosensors for specific detection of E. coli bacteria in food and water	45
Effects of garlic addition on bacterial communities and the conversions of nitrate and nitrite in a simulated pickle fermentation system	45
Quantum dot nanobead-based fluorescent immunochromatographic assay for simultaneous quantitative detection of fumonisin B1, dexyonivalenol, and zearalenone in grains	45
Processing strategies to decrease acrylamide formation, reducing sugars and free asparagine content in potato chips from three commercial cultivars	45
Nanoreinforced biodegradable gelatin based active food packaging film for the enhancement of shelf life of tomatoes (Solanum lycopersicum L.)	44
Antibiofilm activity of shikonin against Listeria monocytogenes and inhibition of key virulence factors	44
From grape to wine: Fate of ochratoxin A during red, rose, and white winemaking process and the presence of ochratoxin derivatives in the final products	44
Rapid, on-site, and sensitive detection of aflatoxin M1 in milk products by using time-resolved fluorescence microsphere test strip	44
Emerging trends in olive oil fraud and possible countermeasures	44
Alternative approaches to the risk management of Listeria monocytogenes in low risk foods	44
A 20-year analysis of reported food fraud in the global beef supply chain	44
High pressure-assisted thermal sterilization of low-acid fruit and vegetable purees: Microbial safety, nutrient, quality, and packaging evaluation	43
Rapid quantification of total phenolics and ferulic acid in whole wheat using UV–Vis spectrophotometry	43
Disruption of metabolic function and redox homeostasis as antibacterial mechanism of Lindera glauca fruit essential oil against Shigella flexneri	43
Recent advances in the application of molecularly imprinted polymers (MIPs) in food analysis	43
A label-free electrochemical immunosensor for rapid detection of salmonella in milk by using CoFe-MOFs-graphene modified electrode	43
Applications of halloysite nanotubes in food packaging for improving film performance and food preservation	43
Absolute quantification of Vibrio parahaemolyticus by multiplex droplet digital PCR for simultaneous detection of tlh, tdh and ureR based on single intact cell	43
A portable CRISPR Cas12a based lateral flow platform for sensitive detection of Staphylococcus aureus with double insurance	42
Microwave-assisted aqueous two-phase extraction of phenolic compounds from Ribes nigrum L. and its antibacterial effect on foodborne pathogens	42
The challenges of global occurrence of aflatoxin M1 contamination and the reduction of aflatoxin M1 in milk over the past decade	42
Validation of an analytical method for the determination of cadmium, lead and mercury in fish and fishery resources by graphite furnace and Cold Vapor Atomic Absorption Spectrometry	42
Antiviral activity of fermented foods and their probiotics bacteria towards respiratory and alimentary tracts viruses	42
Rapid evaluation of texture parameters of Tan mutton using hyperspectral imaging with optimization algorithms	41
Facile fabrication of three-dimensional gold nanodendrites decorated by silver nanoparticles as hybrid SERS-active substrate for the detection of food contaminants	41
Survey of multiple biogenic amines and correlation to microbiological quality and free amino acids in foods	41
Rapid detection and prediction of chlortetracycline and oxytetracycline in animal feed using surface-enhanced Raman spectroscopy (SERS)	41
The public perception of food and non-food related risks of infection and trust in the risk communication during COVID-19 crisis: A study on selected countries from the Arab region	41
Antibacterial activity and mechanism of high voltage electrostatic field (HVEF) against Staphylococcus aureus in medium plates and food systems	41
Nondestructive internal quality inspection of pear fruit by X-ray CT using machine learning	41
Preparation and functional properties of poly(vinyl alcohol)/ethyl cellulose/tea polyphenol electrospun nanofibrous films for active packaging material	41
A comprehensive review of advanced glycosylation end products and N- Nitrosamines in thermally processed meat products	41
Rapid detection of the authenticity and adulteration of sesame oil using excitation-emission matrix fluorescence and chemometric methods	41
Geographical discrimination of Boletus edulis using two dimensional correlation spectral or integrative two dimensional correlation spectral image with ResNet	41
A novel fluorescence sensor based on Zn porphyrin MOFs for the detection of bisphenol A with highly selectivity and sensitivity	40
Elimination of Vibrio parahaemolyticus biofilms on crab and shrimp surfaces using ultraviolet C irradiation coupled with sodium hypochlorite and slightly acidic electrolyzed water	40
Effect of turmeric on the reduction of heterocyclic aromatic amines and quality of chicken meatballs	40
Non-thermal plasma technique for preservation of fresh foods: A review	40
Physicochemical and thermal characterization of poly (3-hydroxybutyrate-co-4-hydroxybutyrate) films incorporating thyme essential oil for active packaging of white bread	40
Consumer knowledge and behaviors regarding food date labels and food waste	40
Cold plasma processing of powdered Spirulina algae for spore inactivation and preservation of bioactive compounds	40
Comparison of the metabolic responses of eight Escherichia coli strains including the “big six” in pea sprouts to low concentration electrolysed water by NMR spectroscopy	40
Consumer risk perception and trusted sources of food safety information during the COVID-19 pandemic	39
Development of electrospun films enriched with ethyl lauroyl arginate as novel antimicrobial food packaging materials for fresh strawberry preservation	39
Fast online estimation of quail eggs freshness using portable NIR spectrometer and machine learning	39
Food safety culture in food services with different degrees of risk for foodborne diseases in Brazil	39
Cultivar and geographical origin authentication of Italian extra virgin olive oil using front-face fluorescence spectroscopy and chemometrics	39
Human health risk assessment of toxic heavy metal and metalloid intake via consumption of red swamp crayfish (Procambarus clarkii) from rice-crayfish co-culture fields in China	39

Characterization of Rosewood and Cinnamon Cassia essential oil polymeric capsules: Stability, loading efficiency, release rate and antimicrobial properties	39
Employment of an electronic tongue combined with deep learning and transfer learning for discriminating the storage time of Pu-erh tea	39
Plasma-treated polyethylene coated with polysaccharide and protein containing cinnamaldehyde for active packaging films and applications on tilapia (Orechromis niloticus) fillet preservation	38
Occurrence and co-occurrence of mycotoxins in apple and apple products from China	38
Utilizing near infrared hyperspectral imaging for quantitatively predicting adulteration in tapioca starch	38
Differential scanning calorimetry coupled with machine learning technique: An effective approach to determine the milk authenticity	38
Comparative studies on the effect of probiotic additions on the physicochemical and microbiological properties of yoghurt made from soymilk and cow's milk during refrigeration storage (R2)	38
Inhibitory effect of sugarcane (Saccharum officinarum L.) molasses extract on the formation of heterocyclic amines in deep-fried chicken wings	38
Simultaneous detection of multiple foodborne bacteria by loop-mediated isothermal amplification on a microfluidic chip through colorimetric and fluorescent assay	38
Synergistic efficacy of high-intensity ultrasound and chlorine dioxide combination for Staphylococcus aureus biofilm control	38
Antibacterial mechanism of linalool against L. monocytogenes, a metabolomic study	38
Effect of germ orientation during Vis-NIR hyperspectral imaging for the detection of fungal contamination in maize kernel using PLS-DA, ANN and 1D-CNN modelling	37
A label-free aptasensor for turn-on fluorescent detection of ochratoxin a based on SYBR gold and single walled carbon nanohorns	37
Korean kimchi-derived lactic acid bacteria inhibit foodborne pathogenic biofilm growth on seafood and food processing surface materials	37
High intensity ultrasound as a physical elicitor affects secondary metabolites and antioxidant capacity of tomato fruits	37
Blueberry, raspberry, and strawberry extracts reduce the formation of carcinogenic heterocyclic amines in fried camel, beef and chicken meats	37
Microorganisms and food safety risks associated with indigenous fermented foods from Africa	36
Effects of water distribution and protein degradation on the texture of high pressure-treated shrimp (Penaeus monodon) during chilled storage	36
Colloidal gold immunochromatographic test strips for broad-spectrum detection of Salmonella	36
Antibacterial effect of citral on yersinia enterocolitica and its mechanism	36
Anti-biofilm effect of the cell-free supernatant of probiotic Saccharomyces cerevisiae against Listeria monocytogenes	36
Authentication of the geographical origin of virgin olive oils from the main worldwide producing countries: A new combination of HS-SPME-GC-MS analysis of volatile compounds and chemometrics applied t	36
The prevalence and concentration of aflatoxin M1 among different types of cheeses: A global systematic review, meta-analysis, and meta-regression	36
Detection of chocolate powder adulteration with peanut using near-infrared hyperspectral imaging and Multivariate Curve Resolution	36
The degradation of Alternaria mycotoxins by dielectric barrier discharge cold plasma	36
Effects of crude fucoidan on physicochemical properties, antioxidation and bacteriostasis of surimi products	36
A comprehensive review on biocompatible film sensor containing natural extract: Active/intelligent food packaging	36
Changes in aroma components and potential Maillard reaction products during the stir-frying of pork slices	35
Bacillus cereus spores and Staphylococcus aureus sub. aureus vegetative cells inactivation in human milk by high-pressure processing	35
Survey of aflatoxin B1 and heavy metal contamination in peanut and peanut soil in China during 2017–2018	35
Authentication of commercial honeys based on Raman fingerprinting and pattern recognition analysis	35
An overview of the combination of emerging technologies with conventional methods to reduce acrylamide in different food products: Perspectives and future challenges	35
Rapid and sensitive detection of VBNC Escherichia coli O157: H7 in beef by PMAxx and real-time LAMP	35
MinION sequencing of seafood in Singapore reveals creatively labelled flatfishes, confused roe, pig DNA in squid balls, and phantom crustaceans	35
Aptamer-modified pencil graphite electrodes for the impedimetric determination of ochratoxin A	35
Food cold chain management improvement: A conjoint analysis on COVID-19 and food cold chain systems	34
Raised concerns about the safety of barley grains and straw: A Swiss survey reveals a high diversity of mycotoxins and other fungal metabolites	34
Smartphone-based digital images as a novel approach to determine formaldehyde as a milk adulterant	34
An electronic nose supported by an artificial neural network for the rapid detection of aflatoxin B1 and fumonisins in maize	34
Functional edible films/coatings integrated with lactoperoxidase and lysozyme and their application in food preservation	34
Portable NIR spectroscopy and PLS based variable selection for adulteration detection in quinoa flour	34
Rapid evaluation of freshness of largemouth bass under different thawing methods using hyperspectral imaging	34
Preparation of pH-colorimetric films based on soy protein isolate/ZnO nanoparticles and grape-skin red for monitoring pork freshness	34
Prevalence of multidrug-resistant Staphylococcus aureus isolates with strong biofilm formation ability among animal-based food in Shanghai	34
Study on mycotoxin contamination of maize kernels in Spain	34
A class Ⅲ bacteriocin with broad-spectrum antibacterial activity from Lactobacillus acidophilus NX2-6 and its preservation in milk and cheese	34
Effect of electrolysed water generated by sodium chloride combined with sodium bicarbonate solution against Listeria innocua in broth and on shrimp	34
Inactivation efficacies of lactic acid and mild heat treatments against Escherichia coli strains in organic broccoli sprouts	34
Electrochemical biosensor based on genetically engineered bacteriophage T7 for rapid detection of Escherichia coli on fresh produce	34
Metal-organic framework-based sensors for the detection of toxins and foodborne pathogens	34
Rapid detection of adulteration in desiccated coconut powder: vis-NIR spectroscopy and chemometric approach	34
Early detection and monitoring for Aspergillus flavus contamination in maize kernels	34
Treatment of beef with gaseous ozone: Physicochemical aspects and antimicrobial effects on heterotrophic microflora and listeria monocytogenes	34
Emerging techniques for adulterant authentication in spices and spice products	33
Generation of plasma functionalized water: Antimicrobial assessment and impact on seed germination	33
Bioremediation of organophosphorus pesticides in contaminated foodstuffs using probiotics	33
Challenges and a step forward in honey classification based on Raman spectroscopy	33
Combining Vis-NIR and NIR hyperspectral imaging techniques with a data fusion strategy for the rapid qualitative evaluation of multiple qualities in chicken	33
Antimicrobial photodynamic treatment (aPDT) as an innovative technology to control spoilage and pathogenic microorganisms in agri-food products: An updated review	33
Risk assessment of aflatoxins and selected heavy metals through intake of branded and non-branded spices collected from the markets of Multan city of Pakistan	33
Detection of honey adulterated with agave, corn, inverted sugar, maple and rice syrups using FTIR analysis	33
Mechanisms underlying the deterioration of fish quality after harvest and methods of preservation	33
Colorimetric immunoassay via smartphone based on Mn2+-Mediated aggregation of AuNPs for convenient detection of fumonisin B1	33
First occurrence of tetrodotoxins in bivalve mollusks from Northern Adriatic Sea (Italy)	33
Vibrational spectroscopy and chemometrics tools for authenticity and improvement the safety control in goat milk	33
Antimicrobial, anti-biofilm properties of three naturally occurring antimicrobial peptides against spoilage bacteria, and their synergistic effect with chemical preservatives in food storage	33
Oxygen absorbing food packaging made by extrusion compounding of thermoplastic cassava starch with gallic acid	33
SERS based artificial peroxidase enzyme regulated multiple signal amplified system for quantitative detection of foodborne pathogens	33
Robust MOF film of self-rearranged UiO-66-NO2 anchored on gelatin hydrogel via simple thermal-treatment for efficient Pb(II) removal in water and apple juice	33
Reviewing chemical and biological risks in urban agriculture: A comprehensive framework for a food safety assessment of city region food systems	32
Impact of edible coatings on quality of fruits: A review	32
Physicochemical and microbial quality of Agaricus bisporus packaged in nano-SiO2/TiO2 loaded polyvinyl alcohol films	32
Antifungal activity and mode of action of lactic acid bacteria isolated from kefir against Penicillium expansum	32
Multiplex detection of foodborne pathogens by real-time loop-mediated isothermal amplification on a digital microfluidic chip	32
Food safety knowledge, sources thereof and self-reported behaviour among university students in Sweden	32
Dietary exposure and health risk characterization of aflatoxin B1, ochratoxin A, fumonisin B1, and zearalenone in food from different provinces in Northern Vietnam	32
Study on the characterisation and application of synthetic peptide Snakin-1 derived from potato tubers – Action against food spoilage yeast	32
Development of a fluorescence sensing platform for specific and sensitive detection of pathogenic bacteria in food samples	32
Development of a vegetable oil and egg proteins edible film to replace preservatives and primary packaging of sweet baked goods	32
Enhancing effect of nanoemulsion on antimicrobial activity of cinnamon essential oil against foodborne pathogens in refrigerated Asian seabass (Lates calcarifer) fillets	32
First report on quality and purity evaluations of avocado oil sold in the US	32
Aflatoxin M1 in milk and milk products marketed by local and industrial producers in Bishoftu town of Ethiopia	32
Thyme essential oil nano-emulsion/Tamarind starch/Whey protein concentrate novel edible films for tomato packaging	32
Carvacrol oil inhibits biofilm formation and exopolysaccharide production of Enterobacter cloacae	32
Comparative analysis of the effects of novel electric field frying and conventional frying on the quality of frying oil and oil absorption of fried shrimps	32
1H NMR-based metabolomics and sensory evaluation characterize taste substances of Jinhua ham with traditional and modern processing procedures	31
Proteomics in fisheries and aquaculture: An approach for food security	31
Prevalence, toxigenic profiles, multidrug resistance, and biofilm formation of Bacillus cereus isolated from ready-to eat cooked rice in Penang, Malaysia	31
Isothermal amplification-based methods for assessment of microbiological safety and authenticity of meat and meat products	31
Optical detection of aflatoxins B in grained almonds using fluorescence spectroscopy and machine learning algorithms	31
Targeting shrimp spoiler Shewanella putrefaciens: Application of ε-polylysine and oregano essential oil in Pacific white shrimp preservation	31
A traceability-support system to control safety and sustainability indicators in food distribution	31
Development of a colorimetric aptasensor for aflatoxin B1 detection based on silver nanoparticle aggregation induced by positively charged perylene diimide	31
Antibiofilm effects of quercetin against Salmonella enterica biofilm formation and virulence, stress response, and quorum-sensing gene expression	31
Ultrasonication induced nano-emulsification of thyme essential oil: Optimization and antibacterial mechanism against Escherichia coli	31