Food Control

Article	Citations
Characterization of sodium alginate-based films incorporated with thymol for fresh-cut apple packaging	155
Application of natural antimicrobials in food preservation: Recent views	137
Exploring the impact of blockchain on the performance of agri-food supply chains	133
Encapsulation of essential oils and their application in antimicrobial active packaging	123
Surveillance of foodborne disease outbreaks in China, 2003–2017	122
Effects of COVID-19 on the Italian agri-food supply and value chains	113
Encapsulation strategies to enhance the antibacterial properties of essential oils in food system	113
Texture methods for evaluating meat and meat analogue structures: A review	111
Chitosan based antioxidant films incorporated with pine needles (Cedrus deodara) extract for active food packaging applications	109
Novel pH sensitivity and colorimetry-enhanced anthocyanin indicator films by chondroitin sulfate co-pigmentation for shrimp freshness monitoring	108
Contamination status of major mycotoxins in agricultural product and food stuff in Europe	106
COVID-19 and the food industry: Readiness assessment	105
Preparation of pH sensitive film based on starch/carbon nano dots incorporating anthocyanin for monitoring spoilage of pork	105
Application of cold plasma and ozone technology for decontamination of Escherichia coli in foods- a review	104
Changes of metabolite profiles of fish models inoculated with Shewanella baltica during spoilage	98
Consumer acceptance of cultured meat in urban areas of three cities in China	97
CMC and CNF-based intelligent pH-responsive color indicator films integrated with shikonin to monitor fish freshness	92
Mechanism of antifungal activity of Perilla frutescens essential oil against Aspergillus flavus by transcriptomic analysis	92
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	89
The influence of blockchain-based food traceability on retailer choice: The mediating role of trust	87
Food quality and safety risk diagnosis in the food cold chain through failure mode and effect analysis	86
Covid-19 pandemic effects on food safety - Multi-country survey study	85
Recent advances in aptamer-based optical and electrochemical biosensors for detection of pesticides and veterinary drugs	84
Development of edible composite film based on chitosan nanoparticles and their application in packaging of fresh red sea bream fillets	84
Antifungal packaging of sorbate and benzoate incorporated biodegradable films for fresh noodles	83

Incorporation of salmon bone gelatine with chitosan, gallic acid and clove oil as edible coating for the cold storage of fresh salmon fillet	83
Potential of deep learning and snapshot hyperspectral imaging for classification of species in meat	82
Preparation and characterization of cinnamon essential oil nanocapsules and comparison of volatile components and antibacterial ability of cinnamon essential oil before and after encapsulation	79
Color stability and pH-indicator ability of curcumin, anthocyanin and betanin containing colorants under different storage conditions for intelligent packaging development	78
Hyperspectral image classification using CNN: Application to industrial food packaging	78
Occurrence of pesticide residues in fruits and vegetables for the Eastern Mediterranean Region and potential impact on public health	78
Nanoemulsion-based edible coatings loaded with fennel essential oil/cinnamaldehyde: Characterization, antimicrobial property and advantages in pork meat patties application	78
Rapid detection of chloramphenicol in food using SERS flexible sensor coupled artificial intelligent tools	76
A comprehensive review of food fraud terminologies and food fraud mitigation guides	76
Improvement strategies of food supply chain through novel food processing technologies during COVID-19 pandemic	74
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	74
Novel trends and applications of natural pH-responsive indicator film in food packaging for improved quality monitoring	74
Perspective and application of molecular imprinting approach for antibiotic detection in food and environmental samples: A critical review	73
Antibacterial mechanism of thymol against Enterobacter sakazakii	72
Emerging materials and technologies of multi-layer film for food packaging application: A review	71
Essential oils and chitosan as alternatives to chemical preservatives for fish and fisheries products: A review	71
Reduced graphene oxide nanocomposite based electrochemical biosensors for monitoring foodborne pathogenic bacteria: A review	70
A review of recent innovative strategies for controlling mycotoxins in foods	67
Factors influencing Chinese farmers’ proper pesticide application in agricultural products – A review	67
Food traceability: A generic theoretical framework	67
Phenyllactic acid: A green compound for food biopreservation	66
Improvement of blueberry freshness prediction based on machine learning and multi-source sensing in the cold chain logistics	66
Food products as potential carriers of SARS-CoV-2	66
Antifungal activity of volatile organic compounds produced by Pseudomonas fluorescens ZX and potential biocontrol of blue mold decay on postharvest citrus	65
Drivers, opportunities, and challenges of the European risk-based meat safety assurance system	64
Effects of high pressure and thermal processing on quality properties and volatile compounds of pineapple fruit juice	64
Food safety issues in fresh produce supply chain with particular reference to sub-Saharan Africa	64
Microplastics in fresh and processed mussels sampled from fish shops and large retail chains in Italy	62
Did the COVID-19 lockdown affect consumers’ sustainable behaviour in food purchasing and consumption in China?	61
Fish quality evaluation by sensor and machine learning: A mechanistic review	61
Consumer trust in organic food and organic certifications in four European countries	61
Preservation of chilled Asian sea bass (Lates calcarifer) steak by whey protein isolate coating containing polyphenol extract from ginger, lemongrass, or green tea	61
Carriage of Staphylococcus aureus among food handlers: An ongoing challenge in public health	61
Effect of pulsed light treatment on inactivation kinetics of Escherichia coli (MTCC 433) in fruit juices	60
Development of a fluorescence aptasensor for rapid and sensitive detection of Listeria monocytogenes in food	60
Alternative proteins and EU food law	60
NMR-based metabolomic investigation of antimicrobial mechanism of electrolysed water combined with moderate heat treatment against Listeria monocytogenes on salmon	60
Efficacy of chlorine-based disinfectants (sodium hypochlorite and chlorine dioxide) on Salmonella Enteritidis planktonic cells, biofilms on food contact surfaces and chicken skin	60
Antimicrobial and antivirulence efficacies of citral against foodborne pathogen Vibrio parahaemolyticus RIMD2210633	59
Adulteration detection of corn oil, rapeseed oil and sunflower oil in camellia oil by in situ diffuse reflectance near-infrared spectroscopy and chemometrics	59
Carbon quantum dot fluorescent probes for food safety detection: Progress, opportunities and challenges	59
One-step rapid detection of fumonisin B1, dexyonivalenol and zearalenone in grains	58
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	58
Preparation and property studies of chitosan-PVA biodegradable antibacterial multilayer films doped with Cu2O and nano-chitosan composites	57
Exposure to bisphenol A and its substitutes, bisphenol F and bisphenol S from canned foods and beverages on Chinese market	56
Recent advances in optical biosensors for specific detection of E. coli bacteria in food and water	56
Use of convolutional neural network (CNN) combined with FT-NIR spectroscopy to predict food adulteration: A case study on coffee	55
Processing strategies to decrease acrylamide formation, reducing sugars and free asparagine content in potato chips from three commercial cultivars	55
Cuminaldehyde in cumin essential oils prevents the growth and aflatoxin B1 biosynthesis of Aspergillus flavus in peanuts	54
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	54

Flexible sensing enabled packaging performance optimization system (FS-PPOS) for lamb loss reduction control in E-commerce supply chain	53
Rapid detection of paraquat residues in green tea using surface-enhanced Raman spectroscopy (SERS) coupled with gold nanostars	53
Recent advances in the application of molecularly imprinted polymers (MIPs) in food analysis	52
Non-thermal plasma technique for preservation of fresh foods: A review	52
Application of essential oils in meat packaging: A systemic review of recent literature	52
Alternative approaches to the risk management of Listeria monocytogenes in low risk foods	51
Horse mackerel (Trachurus trachurus) fillets biopreservation by using gallic acid and chitosan coatings	51
Preparation and functional properties of poly(vinyl alcohol)/ethyl cellulose/tea polyphenol electrospun nanofibrous films for active packaging material	51
Monitoring and dietary risk assessment of 81 pesticide residues in 11 local agricultural products from the 3 largest cities of Cameroon	51
A label-free electrochemical immunosensor for rapid detection of salmonella in milk by using CoFe-MOFs-graphene modified electrode	51
Influence of mixed starters on the degradation of proteins and the formation of peptides with antioxidant activities in dry fermented sausages	51
Rapid detection of antibiotic residues in animal products using surface-enhanced Raman Spectroscopy: A review	50
Effect of sodium alginate-agar coating containing ginger essential oil on the shelf life and quality of beef	50
Rapid, on-site, and sensitive detection of aflatoxin M1 in milk products by using time-resolved fluorescence microsphere test strip	49
Emerging trends in olive oil fraud and possible countermeasures	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
Rapid quantification of total phenolics and ferulic acid in whole wheat using UV–Vis spectrophotometry	49
Elimination of Vibrio parahaemolyticus biofilms on crab and shrimp surfaces using ultraviolet C irradiation coupled with sodium hypochlorite and slightly acidic electrolyzed water	49
Quantum dot nanobead-based fluorescent immunochromatographic assay for simultaneous quantitative detection of fumonisin B1, dexyonivalenol, and zearalenone in grains	49
Antibiofilm activity of shikonin against Listeria monocytogenes and inhibition of key virulence factors	48
A rapid method to detect green pea and peanut adulteration in pistachio by using portable FT-MIR and FT-NIR spectroscopy combined with chemometrics	48
Physicochemical and thermal characterization of poly (3-hydroxybutyrate-co-4-hydroxybutyrate) films incorporating thyme essential oil for active packaging of white bread	48
Disruption of metabolic function and redox homeostasis as antibacterial mechanism of Lindera glauca fruit essential oil against Shigella flexneri	48
Antibacterial mechanism of linalool against L. monocytogenes, a metabolomic study	48
Fast online estimation of quail eggs freshness using portable NIR spectrometer and machine learning	47
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	47
Antibacterial activity and mechanism of high voltage electrostatic field (HVEF) against Staphylococcus aureus in medium plates and food systems	47
Nanoreinforced biodegradable gelatin based active food packaging film for the enhancement of shelf life of tomatoes (Solanum lycopersicum L.)	47
Applications of halloysite nanotubes in food packaging for improving film performance and food preservation	47
Effect of turmeric on the reduction of heterocyclic aromatic amines and quality of chicken meatballs	46
Authentication of cocoa (Theobroma cacao) bean hybrids by NIR-hyperspectral imaging and chemometrics	46
Rapid evaluation of texture parameters of Tan mutton using hyperspectral imaging with optimization algorithms	46
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	46
A portable CRISPR Cas12a based lateral flow platform for sensitive detection of Staphylococcus aureus with double insurance	46
Simultaneous determination of multi-pesticide residues in fish and shrimp using dispersive-solid phase extraction with liquid chromatography–tandem mass spectrometry	45
Antiviral activity of fermented foods and their probiotics bacteria towards respiratory and alimentary tracts viruses	45
Facile fabrication of three-dimensional gold nanodendrites decorated by silver nanoparticles as hybrid SERS-active substrate for the detection of food contaminants	45
Portable NIR spectroscopy and PLS based variable selection for adulteration detection in quinoa flour	45
A comprehensive review of advanced glycosylation end products and N- Nitrosamines in thermally processed meat products	45
The challenges of global occurrence of aflatoxin M1 contamination and the reduction of aflatoxin M1 in milk over the past decade	45
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	44
Survey of multiple biogenic amines and correlation to microbiological quality and free amino acids in foods	44
Food processing 4.0: Current and future developments spurred by the fourth industrial revolution	44
Geographical discrimination of Boletus edulis using two dimensional correlation spectral or integrative two dimensional correlation spectral image with ResNet	44
Employment of an electronic tongue combined with deep learning and transfer learning for discriminating the storage time of Pu-erh tea	44
Cold plasma processing of powdered Spirulina algae for spore inactivation and preservation of bioactive compounds	43
Characterization of Rosewood and Cinnamon Cassia essential oil polymeric capsules: Stability, loading efficiency, release rate and antimicrobial properties	43
Rapid detection of adulteration in desiccated coconut powder: vis-NIR spectroscopy and chemometric approach	43
Microwave-assisted aqueous two-phase extraction of phenolic compounds from Ribes nigrum L. and its antibacterial effect on foodborne pathogens	43
Antimicrobial photodynamic treatment (aPDT) as an innovative technology to control spoilage and pathogenic microorganisms in agri-food products: An updated review	43
Thyme essential oil nano-emulsion/Tamarind starch/Whey protein concentrate novel edible films for tomato packaging	43
A comprehensive review on biocompatible film sensor containing natural extract: Active/intelligent food packaging	43
Differential scanning calorimetry coupled with machine learning technique: An effective approach to determine the milk authenticity	42
An overview of the combination of emerging technologies with conventional methods to reduce acrylamide in different food products: Perspectives and future challenges	42
Antibacterial effect of citral on yersinia enterocolitica and its mechanism	42
Preparation of pH-colorimetric films based on soy protein isolate/ZnO nanoparticles and grape-skin red for monitoring pork freshness	42
A novel fluorescence sensor based on Zn porphyrin MOFs for the detection of bisphenol A with highly selectivity and sensitivity	42
Occurrence and co-occurrence of mycotoxins in apple and apple products from China	42
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)	42
Inhibitory effect of sugarcane (Saccharum officinarum L.) molasses extract on the formation of heterocyclic amines in deep-fried chicken wings	42
Consumer risk perception and trusted sources of food safety information during the COVID-19 pandemic	42
Prevention and practical strategies to control mycotoxins in the wheat and maize chain	42
Development of electrospun films enriched with ethyl lauroyl arginate as novel antimicrobial food packaging materials for fresh strawberry preservation	42
Colloidal gold immunochromatographic test strips for broad-spectrum detection of Salmonella	42
Mechanisms underlying the deterioration of fish quality after harvest and methods of preservation	42
Simultaneous detection of multiple foodborne bacteria by loop-mediated isothermal amplification on a microfluidic chip through colorimetric and fluorescent assay	42
Electrochemical biosensor based on genetically engineered bacteriophage T7 for rapid detection of Escherichia coli on fresh produce	42
An electronic nose supported by an artificial neural network for the rapid detection of aflatoxin B1 and fumonisins in maize	41
Utilizing near infrared hyperspectral imaging for quantitatively predicting adulteration in tapioca starch	41
Cultivar and geographical origin authentication of Italian extra virgin olive oil using front-face fluorescence spectroscopy and chemometrics	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
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	41
Anti-biofilm effect of the cell-free supernatant of probiotic Saccharomyces cerevisiae against Listeria monocytogenes	40
Sodium alginate/chitosan-based intelligent bilayer film with antimicrobial activity for pork preservation and freshness monitoring	40
Study on the characterisation and application of synthetic peptide Snakin-1 derived from potato tubers – Action against food spoilage yeast	40
Effects of water distribution and protein degradation on the texture of high pressure-treated shrimp (Penaeus monodon) during chilled storage	40
Antimicrobial action of Oregano, Thyme, Clove, Cinnamon and Black pepper essential oils free and encapsulated against foodborne pathogens	40
Intelligent starch/chitosan-based film incorporated by anthocyanin-encapsulated amylopectin nanoparticles with high stability for food freshness monitoring	40
Study on mycotoxin contamination of maize kernels in Spain	40
Combining Vis-NIR and NIR hyperspectral imaging techniques with a data fusion strategy for the rapid qualitative evaluation of multiple qualities in chicken	40

The degradation of Alternaria mycotoxins by dielectric barrier discharge cold plasma	40
Impact of edible coatings on quality of fruits: A review	40
Blueberry, raspberry, and strawberry extracts reduce the formation of carcinogenic heterocyclic amines in fried camel, beef and chicken meats	40
Microorganisms and food safety risks associated with indigenous fermented foods from Africa	39
Synergistic efficacy of high-intensity ultrasound and chlorine dioxide combination for Staphylococcus aureus biofilm control	39
Multiplex detection of foodborne pathogens by real-time loop-mediated isothermal amplification on a digital microfluidic chip	39
Food cold chain management improvement: A conjoint analysis on COVID-19 and food cold chain systems	39
A label-free aptasensor for turn-on fluorescent detection of ochratoxin a based on SYBR gold and single walled carbon nanohorns	39
Detection of chocolate powder adulteration with peanut using near-infrared hyperspectral imaging and Multivariate Curve Resolution	39
Plasma-treated polyethylene coated with polysaccharide and protein containing cinnamaldehyde for active packaging films and applications on tilapia (Orechromis niloticus) fillet preservation	39
A class Ⅲ bacteriocin with broad-spectrum antibacterial activity from Lactobacillus acidophilus NX2-6 and its preservation in milk and cheese	39
Treatment of beef with gaseous ozone: Physicochemical aspects and antimicrobial effects on heterotrophic microflora and listeria monocytogenes	39
Evaluation of the membrane damage mechanism of thymol against Bacillus cereus and its application in the preservation of skim milk	38
Korean kimchi-derived lactic acid bacteria inhibit foodborne pathogenic biofilm growth on seafood and food processing surface materials	38
Reviewing chemical and biological risks in urban agriculture: A comprehensive framework for a food safety assessment of city region food systems	38
Survey of aflatoxin B1 and heavy metal contamination in peanut and peanut soil in China during 2017–2018	38
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	38
Metal-organic framework-based sensors for the detection of toxins and foodborne pathogens	38
Emerging techniques for adulterant authentication in spices and spice products	37
Effects of crude fucoidan on physicochemical properties, antioxidation and bacteriostasis of surimi products	37
Effect of electrolysed water generated by sodium chloride combined with sodium bicarbonate solution against Listeria innocua in broth and on shrimp	37
Oxygen absorbing food packaging made by extrusion compounding of thermoplastic cassava starch with gallic acid	37
Changes in aroma components and potential Maillard reaction products during the stir-frying of pork slices	37
Bioremediation of organophosphorus pesticides in contaminated foodstuffs using probiotics	37
Sensitive colorimetric aptasensor based on peroxidase-like activity of ZrPr-MOF to detect Salmonella Typhimurium in water and milk	37
Diagnosis of some apple fruit diseases by using image processing and artificial neural network	37
Encapsulated natural antimicrobials: A promising way to reduce microbial growth in different food systems	37
A surveillance of food borne disease outbreaks in India: 2009–2018	37
Early detection and monitoring for Aspergillus flavus contamination in maize kernels	37
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	37
The prevalence and concentration of aflatoxin M1 among different types of cheeses: A global systematic review, meta-analysis, and meta-regression	37
Authentication of commercial honeys based on Raman fingerprinting and pattern recognition analysis	36
Antimicrobial, anti-biofilm properties of three naturally occurring antimicrobial peptides against spoilage bacteria, and their synergistic effect with chemical preservatives in food storage	36
Colorimetric immunoassay via smartphone based on Mn2+-Mediated aggregation of AuNPs for convenient detection of fumonisin B1	36
Combating food spoilage and pathogenic microbes via bacteriocins: A natural and eco-friendly substitute to antibiotics	36
Physicochemical and microbial quality of Agaricus bisporus packaged in nano-SiO2/TiO2 loaded polyvinyl alcohol films	36
Identification of coriander oil adulteration using a portable NIR spectrometer	36
A traceability-support system to control safety and sustainability indicators in food distribution	36
Factors that contribute to persistent Listeria in food processing facilities and relevant interventions: A rapid review	36
Antibacterial mechanism of Protocatechuic acid against Yersinia enterocolitica and its application in pork	36
Prevalence, toxigenic profiles, multidrug resistance, and biofilm formation of Bacillus cereus isolated from ready-to eat cooked rice in Penang, Malaysia	36
Proteomics in fisheries and aquaculture: An approach for food security	35
Ultrasonication induced nano-emulsification of thyme essential oil: Optimization and antibacterial mechanism against Escherichia coli	35
SERS based artificial peroxidase enzyme regulated multiple signal amplified system for quantitative detection of foodborne pathogens	35
Raised concerns about the safety of barley grains and straw: A Swiss survey reveals a high diversity of mycotoxins and other fungal metabolites	35
Smartphone-based digital images as a novel approach to determine formaldehyde as a milk adulterant	35
Challenges and a step forward in honey classification based on Raman spectroscopy	35
Isothermal amplification-based methods for assessment of microbiological safety and authenticity of meat and meat products	35
An integrated system using phenylboronic acid functionalized magnetic beads and colorimetric detection for Staphylococcus aureus	35
Aflatoxin M1 in milk and milk products marketed by local and industrial producers in Bishoftu town of Ethiopia	35
Antifungal effect of bioprocessed surplus bread as ingredient for bread-making: Identification of active compounds and impact on shelf-life	35
Innovations in the development and application of edible coatings for fresh and minimally processed Apple	35
Functionalized nanomaterials driven antimicrobial food packaging: A technological advancement in food science	35
Development of a colorimetric aptasensor for aflatoxin B1 detection based on silver nanoparticle aggregation induced by positively charged perylene diimide	35
Inactivation efficacies of lactic acid and mild heat treatments against Escherichia coli strains in organic broccoli sprouts	34
Application of antimicrobial peptide mytichitin-CB in pork preservation during cold storage	34
Milk quality and hygiene: Knowledge, attitudes and practices of smallholder dairy farmers in central Kenya	34
Behavioral predictors of household food-safety practices during the COVID-19 pandemic: Extending the theory of planned behavior	34
Impact of tea tree essential oil and citric acid/choline chloride on physical, structural and antibacterial properties of chitosan-based films	34
Seafood freshness: e-nose data for classification purposes	34
Oxidative stress responses of pathogen bacteria in poultry to plasma-activated lactic acid solutions	34
Preservative effect of slightly acid electrolysed water ice generated by the developed sanitising unit on shrimp (Penaeus vannamei)	34
Monitoring of free fatty acid content in mixed frying oils by means of LF-NMR and NIR combined with BP-ANN	34
Development of a fluorescence sensing platform for specific and sensitive detection of pathogenic bacteria in food samples	34
Functional edible films/coatings integrated with lactoperoxidase and lysozyme and their application in food preservation	34
Rapid evaluation of freshness of largemouth bass under different thawing methods using hyperspectral imaging	34
First occurrence of tetrodotoxins in bivalve mollusks from Northern Adriatic Sea (Italy)	34
Desorption of nutrients and flavor compounds formation during the cooking of bone soup	34
Quality and antioxidant activity of highbush blueberry fruit coated with starch-based and gelatine-based film enriched with cinnamon oil	34
Detection of honey adulterated with agave, corn, inverted sugar, maple and rice syrups using FTIR analysis	34
Antibiofilm effect of nisin alone and combined with food-grade oil components (thymol and eugenol) against Listeria monocytogenes cocktail culture on food and food-contact surfaces	33
Carvacrol oil inhibits biofilm formation and exopolysaccharide production of Enterobacter cloacae	33
Assessment of multiple mycotoxins in raw milk of three different animal species in Nigeria	33
Enhancing effect of nanoemulsion on antimicrobial activity of cinnamon essential oil against foodborne pathogens in refrigerated Asian seabass (Lates calcarifer) fillets	33
1H NMR-based metabolomics and sensory evaluation characterize taste substances of Jinhua ham with traditional and modern processing procedures	33
Pesticide residues in food in the European Union: Analysis of notifications in the European Rapid Alert System for Food and Feed from 2002 to 2020	33
Antifungal activity and mode of action of lactic acid bacteria isolated from kefir against Penicillium expansum	33
Inhibitory effect of bacteriocin produced by Pediococcus acidilactici on the biofilm formation of Salmonella Typhimurium	33
The effect of natural antimicrobials against Campylobacter spp. and its similarities to Salmonella spp, Listeria spp., Escherichia coli, Vibrio spp., Clostridium spp. and Staphylococcus spp	33
Quality and microbial evaluation of fresh-cut apples during 10 days of supercooled storage	33
Accurate fish-freshness prediction label based on red cabbage anthocyanins	33
Antibiofilm effects of quercetin against Salmonella enterica biofilm formation and virulence, stress response, and quorum-sensing gene expression	33
Effects of various storage conditions on total phenolic, carotenoids, antioxidant capacity, and color of dried apricots	33
Dual-species biofilms formation of Vibrio parahaemolyticus and Shewanella putrefaciens and their tolerance to photodynamic inactivation	32
Contribution of lipid towards acrylamide formation during intermittent frying of French fries	32
Cadmium biosorption by lactic acid bacteria Weissella viridescens ZY-6	32
A novel fluorescence resonance energy transfer (FRET)-based paper sensor with smartphone for quantitative detection of Vibrio parahaemolyticus	32
Dynamic changes and mechanisms of organic acids during black tea manufacturing process	32
Comparative analysis of volatile profiles in four pine-mushrooms using HS-SPME/GC-MS and E-nose	32
The p-Anisaldehyde/β-cyclodextrin inclusion complexes as a sustained release agent: Characterization, storage stability, antibacterial and antioxidant activity	32
Occurrence of aflatoxin M1 in yogurt and milk in central-eastern China and the risk of exposure in milk consumers	32
Acrylamide levels in coffee powder, potato chips and French fries in Addis Ababa city of Ethiopia	32
Authentication of the geographical origin of Guizhou green tea using stable isotope and mineral element signatures combined with chemometric analysis	32
Study of bioactive volatile compounds from different parts of Pistacia lentiscus L. extracts and their antioxidant and antibacterial activities for new active packaging application	32
Preparation of bio-functional surimi gel incorporation of fish oil and green tea extracts: Physico-chemical activities, in-vitro digestibility, and bacteriostatic properties	32