Food Control

Article	Citations
Study of the efficacy of three depuration methods as a prerequisite for the hygiene-sanitary program in bivalve molluscs, from mariculture in Jurujuba, Niterói, Brazil	170
Egg authentication under seasonal variation using stable isotope analysis combined with machine learning classification	159
Towards digitalisation of food safety management systems – enablers and constraints	147
A contemporary study: Molecular approach to histological analysis of meat products by reverse-transcriptase PCR	121
Online detection of moldy apple core based on diameter and SSC features	120
Identification, evaluation, control of yellow-causing bacteria and their influence on the quality of high moisture rice-based food	118
Editorial Board	116
Faster predicting the content of key non-volatile compound in rosemary using electronic nose with multivariate algorithms	115
High-protein nutrition bars: Hardening mechanisms and anti-hardening methods during storage	113
Network analysis for food safety: Quantitative and structural study of data gathered through the RASFF system in the European Union	112
Linking cocoa quality attributes to its origin using geographical indications	111
Simultaneous detection of Bacillus cereus and Staphylococcus aureus by teicoplanin functionalized magnetic beads combined with triplex PCR	108
Ultrasonication induced nano-emulsification of thyme essential oil: Optimization and antibacterial mechanism against Escherichia coli	103
Inhibitory mechanisms of cinnamic acid on the growth of Geotrichum citri-aurantii	100
Migration of hazardous substances during peanut oil squeezing for their dietary assessment	98
A comprehensive review of the dairy pasteurization process using machine learning models	98
Synergistic antibacterial activity of cell wall hydrolase Lys14579 combined with cinnamaldehyde against emetic Bacillus cereus and their application in foods	96
Prioritizing veterinary drug residues in animal products for risk-based monitoring	92
Risk assessment of residues of coccidiostats in food 14 years after the introduction of maximum levels	92
XAI-empowered IoT multi-sensor system for real-time milk adulteration detection	92
The application and mechanism of action of Michelia alba oil vapour in GABA enhancement and microbial growth control of germinated brown rice	88
Handling practice as a critical point influencing the transmission route of campylobacter throughout a commercial restaurant kitchen in China	88
Effects of Tartary buckwheat on physicochemical properties and microbial community of low salt natural fermented soybean paste	87
Highly sensitive and quantitative fluorescent strip immunosensor based on an independent control system for rapid detection of tetrodotoxin in shellfish	87
Authentication of nine poultry species using high-performance liquid chromatography–tandem mass spectrometry	86

Degradation efficiency and products of deoxynivalenol treated by cold plasma and its application in wheat	85
A socio-technical approach to food safety incident analysis using the AcciMap model in the hospitality sector	84
Food authentication of almonds (Prunus dulcis mill.). Origin analysis with inductively coupled plasma mass spectrometry (ICP-MS) and chemometrics	84
Update on the use and abuse of preservatives in meat products	83
The fault tree analysis (FTA) to support management decisions on pesticide control in the reception of peruvian parchment coffee	81
Editorial Board	78
Discussion of “Inactivation of foodborne pathogenic and spoilage bacteria by single and dual wavelength UV-LEDs: Synergistic effect and pulsed operation” [Food Control 125 (2021) 107999]	78
Rapid detection of the freshness of grass carp (Ctenopharygodon idella) fillets by colloidal gold immunochromatography assay	78
Multi-element and metabolite characterization of commercial Phyllanthi Fructus with geographical authentication and quality evaluation purposes	76
Effect of storage time on wine DNA assessed by SSR analysis	76
A comment on Giusti et al. (2020) “Mussels (Mytilus spp.) products authentication: A case study on the Italian market confirms issues in species identification and arises concern on commercial names a	75
Post-mortem tissue migration of Anisakis simplex (s.s.) larvae (Nematoda: Anisakidae) in three commercially harvested fish species from the Northeast Atlantic: The role of storage time and temperature	75
Single and multi-laboratory validation of a droplet digital PCR method	75
Recent advancements in baking technologies to mitigate formation of toxic compounds: A comprehensive review	74
Detection of almonds (Prunus dulcis) adulteration by genotyping of sweet and bitter almonds with double-mismatch allele-specific qPCR (DMAS-qPCR)	71
Simultaneous determination of various heavy metal and arsenic ions in seafood using functionalized fibrous silica (KCC-1) coated stir bar sorptive extraction prior to inductively coupled plasma mass s	71
Multiple antibiotic-resistant Salmonella enterica serovars Enteritidis and Typhimurium in ready-to-eat battered street foods, and their survival under simulated gastric fluid and microwave heating	70
Grilled plant (Soy, Rice, Corn)-Based patties contain lower amounts of heterocyclic aromatic amines but not polycyclic aromatic hydrocarbons than grilled beef patties	69
Editorial Board	69
Editorial Board	69
Unveiling the cellular and molecular mode of action of Melaleuca cajuputi Powell. essential oil against aflatoxigenic strains of Aspergillus flavus isolated from stored maize samples	69
Membrane filtration for enumeration of Listeria monocytogenes at low levels on salad leaf	69
Single-use dye displacement colorimetry assay based on molecularly imprinted polymers: Towards fast and on-site detection of xylazine in alcoholic beverages	68
An iterative selection algorithm: A decision aid to select the best extra virgin olive oils competing in an international contest	67
Microscopic identification of foodborne bacterial pathogens based on deep learning method	67
Occurrence of aflatoxin M1 in milk and exposure estimation for its consumption in the Chilean population	65
Association between Escherichia coli and Salmonella spp. food safety criteria in live bivalve molluscs from wholesale and retail markets	65
Bridging the gap in the communication of food science knowledge and technology	64
Editorial Board	64
Editorial Board	64
Validation of a real-time PCR method on pta gene for Clostridium tyrobutyricum quantification in milk	62
Biological mass spectrometry analysis for traceability of production method and harvesting seasons of sea cucumber (Apostichopus japonicus)	62
Prioritization of food – pathogen pairs in export refusals of fishery commodities from Indonesia	61
The efficacy of non-equilibrium dielectric barrier discharge in air on the elimination of phytopathogenic fungi from wooden surface	61
Food safety knowledge, self-reported hygiene practices, and street food vendors’ perceptions of current hygiene facilities and services - An Ecuadorean case	61
Food allergen labeling of commonly used ingredients in Chinese restaurants in the United States	60
Allergen action levels for food industries as risk management tools for a better use of precautionary Allergen labelling	59
Diallyl disulfide, the antibacterial component of garlic essential oil, inhibits the toxicity of Bacillus cereus ATCC 14579 at sub-inhibitory concentrations	59
Effect of staged thawing assisted antifreeze protein on quality of repeatedly freeze-thawed minced pork	58
Enhancing microorganism inactivation performance through optimization of plate-to-plate dielectric barrier discharge cold plasma reactors	58
Sustainable and effective Chitosan-based edible films incorporated with OEO nanoemulsion against apricots’ black spot	58
Real-time defect and freshness inspection on chicken eggs using hyperspectral imaging	58
CotA laccase from Bacillus licheniformis ZOM-1 effectively degrades zearalenone, aflatoxin B1 and alternariol	58
Mitigation methods during physical refining for the reduction of 2- and 3-MCPD esters and glycidyl esters in (organic) high oleic sunflower and rapeseed oils	58
A novel fluorescent aptasensor based on H-shaped DNA nanostructure and hollow carbon-doped nitrogen nanospheres for sensitive detection of AFB1	57
The tracement of origins of aquatic products by characterization of their gut or gill microbiome via MALDI-TOF MS analysis	57
Detection of Arcobacter spp. in environmental and food samples collected in industrial and artisanal sheep's milk cheese-making plants	56
Elucidating the influence of the lower and upper microbiological limits: When is a 3-class sampling plan useful to test for pathogens in food?	56
Are sample size and sample preparation for mycotoxin quantitation in grain products getting trivialized?	55
Editorial Board	55

Minimising the energy footprint of indoor food production while maintaining a high growth rate: Introducing disruptive cultivation protocols	54
Performance of food safety management systems of Chinese food business operators in Tianjin	54
Syringe-driven biosensing of Salmonella typhimurium using nuclear track membrane filtration and nanozyme signal amplification	54
Association between consumers’ food selection and differences in food labeling regarding efficacy health information: Food selection based on differences in labeling	54
A novel bacteriocin RSQ01 with antibacterial activity and its application and metabolomic mechanism in milk preservation	53
Comprehensive investigation of undesired substances and microbial contamination in plant-based drinks	53
Systematic assessment of food traceability information loss: A case study of the Bangladesh export shrimp supply chain	53
Isolation and antibiogram of Salmonella species from slaughtered cattle and the processing environment in Abuja abattoirs, Nigeria	53
Tropical plant products as biopreservatives and their application in food safety	53
Effects of food safety education on knowledge, attitude, and practice of schoolchildren in southern Taiwan: A propensity score-matched observational study	52
Microplastics in fresh and processed mussels sampled from fish shops and large retail chains in Italy	52
Differences in code terminology and frequency of findings in meat inspection of finishing pigs in seven European countries	52
Occurrence and exposure to glyphosate present in bread and flour products in Lebanon	52
Potential of front face fluorescence spectroscopy and fluorescence imaging in discriminating adulterated extra-virgin olive oil with virgin olive oil	51
Detection of stx1 and stx2 and subtyping of Shiga toxin-producing Escherichia coli using asymmetric PCR combined with lateral flow immunoassay	51
Paradoxical risk mitigation behavior in private households	50
Monitoring of acid-induced coagulation of dromedary and cow's milk using different complementary analytical techniques	50
Species substitution and mislabeling in the swordfish (Xiphias gladius) market in Santiago, Chile: Implications in shark conservation	50
Aflatoxins in maize dough and dietary exposure in rural populations of Togo	50
Rapid identification of A1 and A2 milk based on the combination of mid-infrared spectroscopy and chemometrics	50
African traditional foods and sustainable food security	50
Understanding processing, maturity and harvest period effects to authenticate early-spring Longjing tea using stable isotopes and chemometric analyses	49
Rapid fluorescence detection of black tea fermentation degree based on cobalt ion mediated carbon quantum dots	49
Environmental monitoring of a freezing tunnel and its close surroundings in the potato processing industry: Insights into Listeria monocytogenes contamination, cleaning and disinfection efficacy, and	48
Rapid and accurate detection of fish allergen within 30 min using a food nucleic acid releaser combined with rapid real time PCR assay	48
Recent advances in active agent-filled wrapping film for preserving and enhancing the quality of fresh produce	47
Centrifugally spun micro-nanofibers based on lemon peel oil/gelatin as novel edible active food packaging: Fabrication, characterization, and application to prevent foodborne pathogens E. coli and S.	47
Establishing a novel procedure to detect deviations from standard milk processing by using online Raman spectroscopy	47
How do consumers perceive food safety risks? – Results from a multi-country survey	47
Occurrence of aflatoxin M1 in yogurt and milk in central-eastern China and the risk of exposure in milk consumers	46
Country of origin label monitoring of musky and common octopuses (Eledone spp. and Octopus vulgaris) by means of a portable near-infrared spectroscopic device	46
Simultaneous heptamerization of nanobody and alkaline phosphatase by self-assembly and its application for ultrasensitive immunodetection of small molecular contaminants in agro-products	46
Species identification in Haliotis genus from the northeastern Pacific Ocean using genome-wide RAD-SNPs	46
Explore Chinese consumers' safety perception of agricultural products using a non-price choice experiment	46
Ginger and curcumin can inhibit heterocyclic amines and advanced glycation end products in roast beef patties by quenching free radicals as revealed by electron paramagnetic resonance	46
Food safety myths consequences for health: A study of reported gastroenteritis incidence and prevalence in UK, Norway and Germany	46
Ozone and cold plasma: Emerging oxidation technologies for inactivation of enzymes in fruits, vegetables, and fruit juices	45
Reduction of ochratoxin A from contaminated food by Lactobacillus rhamnosus Bm01	45
Non-destructive evaluation of the edible rate for pomelo using X-ray imaging method	45
An overview of the challenges when analysing pollen for monofloral honey classification	45
Regulation on the quality of yogurt by phenolic fraction of mulberry pomace supplemented before and after fermentation	45
Effect of combination of UV-A light and chitosan-gallic acid coating on microbial safety and quality of fresh strawberries	45
Thermal-induced impact on physicochemical property and bioaccessibility of β-carotene in aqueous suspensions fabricated by wet-milling approach	44
Chlorine and peroxyacetic acid inactivation of Listeria monocytogenes in simulated apple dump tank water	44
Identification and selection of animal health and food safety-related risk factors to be included in the Canadian Food Inspection Agency's risk assessment model for livestock feed mills	44
Microbiological risk ranking of foodborne pathogens and food products in scarce-data settings	44
Comparative proteomics and in silico allergenicity of fresh and powdered skipjack tuna and Nile tilapia	44
Anti-biofilm activity of essential oils in fruit and vegetable: A systematic review	44
Internal quality assessment of kiwifruit by bulk optical properties and online transmission spectra	44
Examining market and weather events as signals of an increased probability of Shiga toxin-producing Escherichia coli outbreaks linked to romaine lettuce	44
Simultaneous detection of Aspergillus moulds and aflatoxin B1 contamination in rice by laser induced fluorescence spectroscopy	44
Effects of cuminaldehyde combined with mild heat against Salmonella enterica serovar Typhimurium in powdered infant formula	43
Impact of high voltage prick electrostatic field (HVPEF) processing on the quality of ready-to-eat fresh salmon (Salmo salar) fillets during storage	43
Consumer-oriented sensory optimization of yogurt: An artificial intelligence approach	43
Inactivation of Salmonella enteritidis on the surface of eggs by air activated with gliding arc discharge plasma	43
Bacterial metataxonomic analysis of industrial Spanish-style green table olive fermentations	43
Shotgun proteomics approaches for authentication, biological analyses, and allergen detection in feed and food-grade insect species	43
Functional contents and antioxidant potency of Chinese Wenguan flower tea	43
Kinetics of bread physical properties in baking depending on actual finely controlled temperature	43
Portable NIR spectroscopy and PLS based variable selection for adulteration detection in quinoa flour	43
Concentrations of toxic elements and health risk assessment in arum grown in arsenic-contaminated areas of Bangladesh	42
The conformational rearrangement and microscopic properties of wheat gluten following superheated steam treatment	42
Development of a new chromogenic medium for the enumeration of Bacillus cereus in various ready-to-eat foods	42
Eggs and egg products contamination: Analysis of the EU RASFF notifications from 2000 to 2022	42
Use of β-cyclodextrin and milk protein-coated activated charcoal for rapid detection of Listeria monocytogenes in leafy greens by PCR without pre-enrichment	42
Prevalence of Arcobacter: From farm to retail – A systematic review and meta-analysis	42
Antibacterial activity of a polyphenol-rich haskap (Lonicera caerulea L.) extract and tannic acid against Cronobacter spp.	42
Sub-regional identification of peanuts from Shandong Province of China based on Fourier transform infrared (FT-IR) spectroscopy	41
Non-destructive control in cheese processing: Modelling texture evolution in the milk curdling phase by laser backscattering imaging	41
Virulence, antimicrobial resistance, and dissemination of Campylobacter coli isolated from chicken carcasses in Brazil	41
Antibacterial activity of plasma-treated polypropylene membrane functionalized with living Carnobacterium divergens in cold-smoked salmon	41
Accurate determination of type B trichothecenes and conjugated deoxynivalenol in grains by isotope dilution–liquid chromatography tandem mass spectrometry	41
Effects of fortified starter culture containing Saccharomyces cerevisiae and Lactobacillus fermentum on microbial community structure and ethyl carbamate	41
Profiling the volatile carbonyl compounds of barley and malt samples using a low-pressure assisted extraction system	41
NMR-based metabolomics analysis of Calabrian citrus fruit juices and its application to industrial process quality control	41
Quantitative risk assessment of listeriosis associated with fermented sausage and dry-cured pork shoulder consumption in Argentina	40
Comparison of aflatoxins and ochratoxin A contaminated in homemade and commercial doenjang manufactured by traditional and modified methods	40
Metagenomics reveals the diversity and taxonomy of antibiotic resistance genes in sufu bacterial communities	40
Practical applications of sensor-based methodologies for monitoring peracetic acid (PAA) as a disinfectant of fresh produce wash water	40
A systematic literature review for aflatoxin M1 of various milk types in Iran: Human health risk assessment, uncertainty, and sensitivity analysis	40

Early detection and monitoring for Aspergillus flavus contamination in maize kernels	40
Analysis of a quantitative risk assessment of listeriosis from pasteurized milk: The combinations of which factors cause listeriosis in this low-risk food?	40
Oil protects bacteria from humid heat in thermal processing	40
Detection of fungal infections in chestnuts: a terahertz imaging-based approach	40
First survey on the presence of mycotoxins in commercial bee pollen sourced from 28 countries	40
Polydopamine-coated HKUST MOFs-based strip lateral flow immunoassay for on-site ultrasensitive detection of aflatoxin B1 in foods	39
Effects of slightly acidic electrolysed water spraying and ultraviolet C light-emitting diode irradiation combination on the inactivation kinetics of Escherichia coli biofilms on food contact surfaces	39
Total arsenic in complementary food and its exposure assessment for children aged 6–24 months	39
Mercury in raw and cooked shrimp and mussels and dietary Brazilian exposure	39
Prevalence of Listeria species in dairy farms in Khartoum State (Sudan)	39
Inductively coupled plasma mass spectrometry (ICP-MS) and inductively coupled plasma optical emission spectrometer (ICP-OES)-based discrimination for the authentication of tea	39
Consumers’ responsiveness towards contaminated canned sardine in Malaysia: Does perceived severity matter?	39
The efficacy of tragacanth gel incorporated with cell-free supernatants of Lactobacillus sakei and Lactobacillus curvatus for preserving Pacific white shrimp	39
Consumer knowledge, risk perception and food-handling behaviors – A national survey in China	39
Effect of the interaction of nisin Z with various polysaccharides on its antibacterial activity	39
Potential of Raman spectroscopy for in-line measurement of raw milk composition	39
Antibacterial mechanism of thymol against Enterobacter sakazakii	39
Quality issues related to the presence of the fish parasitic nematode Hysterothylacium aduncum in export shipments of fresh Northeast Arctic cod (Gadus morhua)	39
SERS based artificial peroxidase enzyme regulated multiple signal amplified system for quantitative detection of foodborne pathogens	38
Atropine and scopolamine occurrence in spices and fennel infusions	38
Synergistic mechanism and enhanced inactivation exhibited by UVA irradiation combined with citric acid against pathogenic bacteria on sliced cheese	38
The fate of mycotoxins during the primary food processing of maize	38
Enhancing effect of nanoemulsion on antimicrobial activity of cinnamon essential oil against foodborne pathogens in refrigerated Asian seabass (Lates calcarifer) fillets	38
Influence of traditional smoking on the content of polycyclic aromatic hydrocarbons in dry fermented beef sausage from Serbia	38
Shortwave infrared hyperspectral imaging system coupled with multivariable method for TVB-N measurement in pork	38
Olfactory sensor combined with chemometrics analysis to determine fatty acid in stored wheat	38
Rapid detection of Aeromonas hydrophila with a DNAzyme-based sensor	38
Utilizing near infrared hyperspectral imaging for quantitatively predicting adulteration in tapioca starch	38
Occurrence, pathotypes, and antimicrobial resistance profiles of diarrheagenic Escherichia coli strains in animal source food products from public markets in Mashhad, Iran	38
Consumer awareness and perceptions of arsenic exposure from rice and their willingness to change behavior	37
Effect of coffee cherry maturity on the performance of the drying process of the bean: Sorption isotherms and dielectric spectroscopy	37
Food chain information for broilers: Results of a Europe-wide survey on status quo, usability and suggestions for improvement	37
Recent advances of application of optical imaging techniques for disease detection in fruits and vegetables: A review	37
Current progress on meat food authenticity detection methods	37
Improvement of non-destructive detection of lamb freshness based on dual-parameter flexible temperature-impedance sensor	37
Near-infrared hyperspectral imaging as a novel approach for T-2 and HT-2 toxins estimation in oat samples	37
Isothermal amplification-based methods for assessment of microbiological safety and authenticity of meat and meat products	37
Determination of plasmin in milk using QCM and ELISA methods	37
Intermittent frying effect on French fries in palm olein, sunflower, soybean and canola oils on quality indices, 3-monochloropropane-1,2-diol esters (3-MCPDE), glycidyl esters (GE) and acrylamide cont	36
Microplastic contamination in fish: Critical review and assessment of data quality	36
Loop-mediated isothermal amplification combined with immunomagnetic separation and propidium monoazide for the specific detection of viable Listeria monocytogenes in milk products, with an internal am	36
The effect of water activity and temperature on the inactivation of Enterococcus faecium in peanut butter during superheated steam sanitation treatment	36
Sniffing out adulteration in saffron: Detection methods and health risks	36
Authentication of honey of different nectar sources and antioxidant property evaluation by phenolic composition analysis with chemometrics	36
A tailored food safety and hygiene training approach for dairy farmers in an emerging dairy chain	36
Large-scale evaluation of shotgun triacylglycerol profiling for the fast detection of olive oil adulteration	36
Zein-bound zearalenone: A hidden mycotoxin found in maize and maize-products	36
Food chain information for broilers, pigs and bovines in Europe: Comparison of report forms and definitions of the relevant period for reporting treatments with veterinary medicinal products with with	36
Prior freezing impact on the growth kinetics of Listeria monocytogenes in hot dog sausages	35
In vitro and in situ antifungal properties of a Trichoderma asperelloides SKRU-01 against aflatoxigenic aspergillus species	35
Active films and coatings based on commercial chitosan with natural extracts addition from coconut by-products: Physicochemical characterization and antifungal protection on tomato fruits	35
Rapid detection of minced pork and chicken adulteration in fresh, stored and cooked ground meat	35
Milk reception in a time-efficient manner: A case from the dairy processing plant	35
High pressure assisted extraction for cadmium decontamination of long rice grain	35
Aquaphotomics based screening of tomato powder extracts reveals susceptibility to bulking and coloring agents	35
Prediction of a wide range of compounds concentration in raw coffee beans using NIRS, PLS and variable selection	35
Dose effect of exogenous abscisic acid on controlling lignification of postharvest kiwifruit (Actinidia chinensis cv. hongyang)	34
Aptamer modified magnetic nanoparticles coupled with fluorescent quantum dots for efficient separation and detection of Alicyclobacillus acidoterrestris in fruit juices	34
Source identification of vanillin in sesame oil by HPLC-MS/MS	34
Potential of antimicrobial peptide-fused endolysin LysC02 as therapeutics for infections and disinfectants for food contact surfaces to control Cronobacter sakazakii	34
Risks in a sausage conformity assessment due to measurement uncertainty, correlation and mass balance constraint	34
Antioxidant and antimicrobial activities of Ethanolic Jik (Barringtonia acutangula) leaf extract and its application for shelf-life extension of Pacific white shrimp meat during refrigerated storage	34
A multiplex real-time PCR approach for identification and quantification of sheep/goat, fox and murine fractions in meats using nuclear DNA sequences	34
The effects on European importers’ food safety controls in the time of COVID-19	34
Application of natural antimicrobials in food preservation: Recent views	34
Prevalence and quantitative assessment of foodborne viruses on the imported mussels in Polish market	34
Development and validation of a multiplex real-time PCR assay for accurate authentication of common buckwheat (Fagopyrum esculentum) and tartary buckwheat (Fagopyrum tataricum) in food	34
Large-scale screening of E171 food additive (TiO2) on the French market from 2018 to 2022: Occurrence and particle size distribution in various food categories	34
The effect of food thermal processes on the residue concentration of systemic and non-systemic pesticides in apples	33
An ultrasensitive and specific ratiometric electrochemical biosensor based on SRCA-CRISPR/Cas12a system for detection of Salmonella in food	33
Susceptibility of dairy associated molds towards microbial metabolites with focus on the response to diacetyl	33
A label-free aptasensor for dual-mode detection of aflatoxin B1 based on inner filter effect using silver nanoparticles and arginine-modified gold nanoclusters	33
Development of the POLIVAR model using neural networks as a tool to predict and identify monovarietal olive oils	33
Effect of ultraviolet-C light-emitting diode irradiation on inactivation of white colony-forming yeast in kimchi seasoning	33
Natural glycolipids inhibits certain yeasts and lactic acid bacteria pertinent to the spoilage of shelf stable beverages	33
CO2 packaging increases shelf life through reduction of off-odor production by CO2 tolerant bacteria in addition to growth inhibition of the spoilage bacteriota	33
Nutritional, antioxidant and dietary potential of some traditional leafy vegetables used in ethnic culinary preparations	33
A novel fluorescence resonance energy transfer (FRET)-based paper sensor with smartphone for quantitative detection of Vibrio parahaemolyticus	32
Factors affecting consumers’ food safety behavior in Vietnam	32
Analytical method for histamine, urocanic acid isomers, and their precursor histidine in fish sauce based on precolumn dansylation and high-performance liquid chromatography	32
Comparison of four sampling methods for microbiological quantification on broiler carcasses	32
Unravelling the sanitization potential of slightly acidic electrolyzed water combined Thymus vulgaris based nanoemulsion against foodborne pathogens and its safety assessment	32
Mesoporous silica-modified upconversion biosensor coupled with real-time ion release properties for ultrasensitive detection of Staphylococcus aureus in meat	32
Aflatoxins in stored maize, maize flours, and stiff porridge consumed in schools: A case study of Dodoma region, Tanzania	32
Protein oxidation analysis based on comparative proteomic of Russian sturgeon (Acipenser gueldenstaedti) after sous-vide cooking	32
Texture profile and short-NIR spectral vibrations relationship evaluated through Comdim: The case study for animal and vegetable proteins	32
Alkaline phosphatase triggered ratiometric fluorescence immunoassay for detection of zearalenone	32
Evaluation of the efficacy of ethanol, peracetic acid, and quaternary ammonium compounds against murine norovirus using carrier and suspension tests	32
Maltodextrin-trehalose miscible system-based bacteriophage encapsulation: Studies of plasticizing effect on encapsulated phage activity and food application as an antimicrobial agent	32
Trace and rare earth elements determination in milk whey from the Veneto region, Italy	32
Mycotoxins in complementary foods consumed by infants and young children within the first 18 months of life	32
Surveillance of human norovirus in oysters collected from production area in Shandong Province, China during 2017–2018	31
Molecular detection of Toxoplasma gondii and Sarcocystis spp. co-infection in Tunisian Merguez, a traditional processed sausage beef meat	31
Untargeted classification for paprika powder authentication using visible – Near infrared spectroscopy (VIS-NIRS)	31
Treatment of beef with gaseous ozone: Physicochemical aspects and antimicrobial effects on heterotrophic microflora and listeria monocytogenes	31