Food Control

Article	Citations
Antibacterial activity of a polyphenol-rich haskap (Lonicera caerulea L.) extract and tannic acid against Cronobacter spp.	185
Enhancing microorganism inactivation performance through optimization of plate-to-plate dielectric barrier discharge cold plasma reactors	176
Association between consumers’ food selection and differences in food labeling regarding efficacy health information: Food selection based on differences in labeling	166
Rapid and accurate detection of fish allergen within 30 min using a food nucleic acid releaser combined with rapid real time PCR assay	151
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	140
Quantification and risk assessment of pyrethroid residues in seafood based on nanoparticle-extraction approach	131
Corrigendum to ’Italian tomato-based products authentication by multi-element approach: a mineral elements database to distinguish the domestic provenance’[Food control. 93. (2018). 211–218]	130
Rapid collagen peptide mass fingerprinting as a tool to authenticate Pleuronectiformes in the food industry	129
The exotropia food safety cultural conundrum: A case study of a UK fish high-risk processing company	129
Prediction of milk composition using multivariate chemometric modelling of infrared, Raman, and fluorescence spectroscopic data: A review	124
LAMP assay coupled CRISPR/LbCas12a system in a single-tube method for visual detection of meat adulteration	123
Prioritization of food – pathogen pairs in export refusals of fishery commodities from Indonesia	112
Antibacterial activity of plasma-treated polypropylene membrane functionalized with living Carnobacterium divergens in cold-smoked salmon	108
Development of the POLIVAR model using neural networks as a tool to predict and identify monovarietal olive oils	105
Evaluation of the efficacy of ethanol, peracetic acid, and quaternary ammonium compounds against murine norovirus using carrier and suspension tests	105
Editorial Board	103
Customized oral mucosal adhesive film applied with β-carotene-loaded delivery systems using an embedded 3D printing method	103
Microbial inactivation models of Salmonella Typhimurium in radio frequency treated eggs	100
Virulence, antimicrobial resistance, and dissemination of Campylobacter coli isolated from chicken carcasses in Brazil	100
Examining market and weather events as signals of an increased probability of Shiga toxin-producing Escherichia coli outbreaks linked to romaine lettuce	100
A guide to standardise artificial contamination procedures with protozoan parasite oocysts or cysts during method evaluation, using Cryptosporidium and leafy greens as models	99
A study investigating heavy metals in salmonids products marketed in Spain	98
Temporal dynamics of Escherichia coli O157:H7 transcriptomes on the surface of shredded lettuce	98
Analysis of furan in various instant noodles by solid-phase microextraction–gas chromatography/mass spectrometry	95
High pressure assisted extraction for cadmium decontamination of long rice grain	95

Impact of ultraviolet-C and peroxyacetic acid against murine norovirus on stainless steel and lettuce	94
Concentrations of toxic elements and health risk assessment in arum grown in arsenic-contaminated areas of Bangladesh	94
Caviar products sold on Chinese Business to customer (B2C) online platforms: Labelling assessment supported by molecular identification	93
Factors affecting consumers’ food safety behavior in Vietnam	89
Critical comparison of direct analysis in real time orbitrap mass spectrometry (DART-Orbitrap MS) towards liquid chromatography mass spectrometry (LC-MS) for mycotoxin detection in cereal matrices	89
XAI-empowered IoT multi-sensor system for real-time milk adulteration detection	86
Quantitative exposure assessment of Listeria monocytogenes cross-contamination from raw to ready-to-eat meat under different food-handling scenarios	86
Establishing a novel procedure to detect deviations from standard milk processing by using online Raman spectroscopy	82
Qualitative assessment on the chances and limitations of food fraud prevention through distributed ledger technologies in the organic food supply chain	82
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	82
Authentication of Pacific white shrimp (Litopenaeus vannamei) reared in freshwater and seawater areas using fatty acid profiles combined with chemometrics	80
Inactivation of listerial biofilm on the food-contact surface using thymol and bio-modulated yeast microcarriers	79
Prediction of a wide range of compounds concentration in raw coffee beans using NIRS, PLS and variable selection	78
Laser-induced fluorescence spectroscopy enhancing pistachio nut quality screening	78
Artificial intelligence to detect unknown stimulants from scientific literature and media reports	78
Biocontrol capabilities of three Bacillus isolates towards aflatoxin B1 producer A. flavus in vitro and on maize grains	77
Changes of phenolic profile and antioxidant activity during cold storage of functional flavored yogurt supplemented with mulberry pomace	77
Potential toxic elements (PTEs) in wild and farmed Atlantic bluefin tuna (Thunnus thynnus) from Mediterranean Sea: Risks and benefits for human consumption	77
Simultaneous heptamerization of nanobody and alkaline phosphatase by self-assembly and its application for ultrasensitive immunodetection of small molecular contaminants in agro-products	77
NISIN and gilaburu (Viburnum opulus L.) combination is a cost-effective way to control foodborne Staphylococcus aureus	76
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	75
A contamination-free and visual method using LAMP (loop-mediated isothermal amplification) and molecular beacon for sensitive and specific detection of rainbow trout (Oncorhynchus mykiss)	74
Multiplex detection of foodborne pathogens by real-time loop-mediated isothermal amplification on a digital microfluidic chip	72
First survey on the presence of mycotoxins in commercial bee pollen sourced from 28 countries	71
Identification by means of molecular tools of the microbiota responsible for the formation of histamine accumulated in commercial cheeses in Spain	71
Biodegradation of cyanide with Saccharomyces cerevisiae in Baijiu fermentation	71
Development of a new chromogenic medium for the enumeration of Bacillus cereus in various ready-to-eat foods	70
pH triggered on-demand tannic acid release via “open-close” of soybean isolate proteins spatial structure for shrimp preservation	69
Microplastics in fresh and processed mussels sampled from fish shops and large retail chains in Italy	68
Reduction of ochratoxin A from contaminated food by Lactobacillus rhamnosus Bm01	68
Linking cocoa quality attributes to its origin using geographical indications	68
Wheat grain classification using hyperspectral imaging: Concatenating Vis-NIR and SWIR Data for single and bulk grains	68
Occurrence and Co-exposure of aflatoxins and fumonisins in conventional and organic corn	68
Degradation efficiency and products of deoxynivalenol treated by cold plasma and its application in wheat	67
Novel pH sensitivity and colorimetry-enhanced anthocyanin indicator films by chondroitin sulfate co-pigmentation for shrimp freshness monitoring	67
Evaluation of Eureka lemon quality during cold storage integrating hyperspectral imaging, 1H NMR and quality parameters in a multi-block data analysis perspective	66
Kinetics of bread physical properties in baking depending on actual finely controlled temperature	66
Recent advances in the application of molecularly imprinted polymers (MIPs) in food analysis	65
Rapid identification of A1 and A2 milk based on the combination of mid-infrared spectroscopy and chemometrics	64
Antimicrobial activity of lime oil in the vapour phase against Listeria monocytogenes on ready-to-eat salad during cold storage and its possible mode of action	64
Diallyl disulfide, the antibacterial component of garlic essential oil, inhibits the toxicity of Bacillus cereus ATCC 14579 at sub-inhibitory concentrations	63
Residue behavior and quality influence of tolfenpyrad and cyromazine in cowpea during simulated household washing process	63
Profiling bacterial communities and foodborne pathogens on food-associated surface following contact with raw beef, chicken and pork using 16S amplicon metagenomics	62
Rapid detection of Aeromonas hydrophila with a DNAzyme-based sensor	61
Super absorbent resilience antibacterial aerogel with curcumin for fresh pork preservation	60
Recent advances in aptamer-based optical and electrochemical biosensors for detection of pesticides and veterinary drugs	60
A cyclodextrin metal-organic framework loaded with terpinen-4-ol and its application to control gray mold in strawberry	60
The synergistic effect of thurincin H and power ultrasound: An alternative for the inactivation of Listeria innocua ATCC 33090 and Escherichia coli K-12 in liquid food matrices	60
Impacts of novel non-thermal processing (NTP) on anti-nutritional compounds of food grains and seeds	59
Ozone and cold plasma: Emerging oxidation technologies for inactivation of enzymes in fruits, vegetables, and fruit juices	59

A novel fluorescent aptasensor based on H-shaped DNA nanostructure and hollow carbon-doped nitrogen nanospheres for sensitive detection of AFB1	59
Identification of the animal origin of milk via Laser-Induced Breakdown Spectroscopy	58
Pesticide residues in food of plant origin commercialized in Brazil from 2010 to 2020 – An update from the two national monitoring programs	58
Ensuring authenticity of cinnamon powder: Detection of adulteration with coffee husk and corn meal using NIR, MIR spectroscopy and chemometrics	58
An enhanced visual detection assay for Listeria monocytogenes in food based on isothermal amplified peroxidase-mimicking catalytic beacon	58
A closer look at infant food safety: A comprehensive review comparing contaminants across different food sources	57
Performance improved fluorescence polarization for easy and accurate authentication of chicken adulteration	57
Assessment tools for evaluating the efficiency of practices to control food safety performance indicators in cereal-based small-medium scale food manufacturing establishments in Bangladesh	57
Raw fish consumption in Portugal: A survey on trends in consumption and consumer characteristics	57
Effects of in-package cold plasma treatment on the physicochemical and oral toxicological properties of raw grape tomatoes and the probability of salmonellosis from consumption of the tomatoes	57
Systematic comparison on the deep-frying performance of different vegetable oils from literature data using the rate of parameter change approach	57
Quality of green beans (Phaseolus vulgaris L.) influenced by microwave and hot water pasteurization	57
Investigating safe storage conditions to mitigate aflatoxin contamination in rice	56
Quantification of mycotoxin residues in domestic and imported chicken muscle, liver and kidney in Jordan	56
Accurate fish-freshness prediction label based on red cabbage anthocyanins	56
Profiling of transcriptional biomarkers in FFPE liver samples: PLS-DA applications for detection of illicit administration of sex steroids and clenbuterol in veal calves	55
Consumer awareness of culling and animal welfare	55
Origin verification of imported infant formula and fresh milk into China using stable isotope and elemental chemometrics	55
Survival of Listeria monocytogenes and Salmonella in finishing waxes used for fresh citrus fruits	55
Aflatoxin and microbial safety in commercial confectionery peanut paçoca produced in São Paulo state – Brazil	55
Survey and risk assessment of aflatoxins and sterigmatocystin in Japanese staple food items and the evaluation of an in-house ELISA technique for rapid screening	55
Effect of novel phage cocktail on Salmonella recovered from broiler sources and its anti-biofilm effect on food contact surface model	55
An easy-fabricated ordered mesoporous carbon-based electrochemical sensor for the analysis of trans-resveratrol in red wines	55
Identification of horse ingredients based on recombinase polymerase amplification, high-throughput DNA isolation and magnetic separation	54
Critical factors associated with Maillard Reaction Products in different meats: an integrative review	54
A super convenient and specific CRISPR/Cas12a diagnostic platform for toxigenic Burkholderia gladioli based on virulence genes	54
Industry 4.0 digital transformation: Shaping the future of food quality	53
The novel peptide adjuvants potentiate antimicrobial properties of melittin against methicillin-resistant Staphylococcus aureus and their efficacy as potential food preservatives	53
Examining the effectiveness of behaviour change techniques for improving safe egg handling behaviours: A randomised prospective experimental study	52
Pulsed light, microwave, and infrared treatments of jaggery: Comparing the microbial decontamination and other quality attributes	52
Iridium (IV) oxide-mediated microorganism nanozyme amplified immunochromatographic assay for dual-signal sensitive detection of salbutamol	52
Prevalence, risk factors and molecular characteristics of Shiga toxin-producing Escherichia coli in beef abattoirs in Gauteng, South Africa	51
Retardation of quality loss and extension of shelf life of prepackaged hard clam heating by a novel microwave-assisted induction heating (MAIH) during refrigerated storage	51
Absolute preservation indicator for the assessment of refrigeration performance based on dynamic temperature measurements and predictive microbiology	51
Using molecular phylogenetic and stable isotopic analysis to identify species, geographical origin and production method of mullet roes	50
Pasteurization of bael fruit (Aegle marmelos) juice using high-intensity pulsed light treatment	50
Antifungal activities of Pediococcus pentosaceus LWQ1 and Lactiplantibacillus plantarum LWQ17 isolated from sourdough and their efficacies on preventing spoilage of Chinese steamed bread	50
Antimicrobial and physiochemical properties of films and coatings prepared from bio-fiber gum and whey protein isolate conjugates	50
Integrating magnetic-plasmonic and membrane-like nanotags for the sensitive and reliable detection of aflatoxin B1 in foodstuffs	49
Development of chromatographic techniques connected with corona and tandem mass spectrometry detection systems for determination of amoxicillin in bovine milk	49
Comparative assessment of the disinfection effectiveness of thymol and benzalkonium chloride against adapted and non-adapted to thymol biofilm cells of a Salmonella Typhimurium epidemic phage type DT1	49
High incidence of mislabeling and a hint of fraud in the ceviche and sushi business	49
A UV/Vis spectrophotometric methodology for quality control of stevia-based extracts in the food industry	49
Determination of aflatoxin B1 level in rice (Oryza sativa L.) through near-infrared spectroscopy and an improved simulated annealing variable selection method	48
A rapid and solid sampling colorimetric sensor of Hg in food based on thermo-release coupled with Au nanozyme trap	48
Inactivation methods for human coronavirus 229E on various food-contact surfaces and foods	47
Survey of small local produce growers' perception of antibiotic resistance issues at farmers markets	47
Towards a food safety culture improvement roadmap: diagnosis and gap analysis through a conceptual framework as the first steps	47
Transformative impact: Artificial intelligence in the evolving landscape of processed food - A concise review focusing on some food processing sectors	47
Degradation of aflatoxins in apple juice by pulsed light and the analysis of their degradation products	47
Evaluation of the effect of factors related to preparation and composition of grated Parmigiano Reggiano cheese using NIR hyperspectral imaging	46
Impact of FOODAlyzer© application on knowledge, attitude, and perception towards selecting commercial eateries to prevent foodborne disease	46
Graphene oxide modified cellulose paper-based device: A novel platform for cooking oil quality evaluation	46
Simultaneous detection of eight dairy-derived components using multiplex PCR combined with gene membrane chip	46
The emergence of extended-spectrum β-lactamase (ESBL)-producing Salmonella London isolates from human patients, retail meats and chickens in southern China and the evaluation of the potential risk fac	46
Classification of Rosa roxburghii Tratt from different geographical origins using non-targeted HPLC-UV-FLD fingerprints and chemometrics	46
Direct and efficient elimination of ethyl carbamate by engineered Saccharomyces cerevisiae displaying urethanase	45
Effects of water distribution and protein degradation on the texture of high pressure-treated shrimp (Penaeus monodon) during chilled storage	45
Effect of supercooled freezing on the quality of pork tenderloin meat under different thawing conditions	45
Novel peptides contribute to the antimicrobial activity of camel milk fermented with Lactobacillus plantarum IS10	45
Semicarbazide is a non-reliable marker in spray-dried red blood cells for nitrofurazone abuse	45
The employment of analytical techniques and chemometrics for authentication of fish oils: A review	45
Determination of ochratoxin A in brown rice through a rapid, straightforward strategy based on FaTEx coupled with high-performance liquid chromatography–fluorescence detection	45
Implementation of the HACCP system for production of Tenebrio molitor larvae meal	44
Kojic acid induces resistance against Colletotrichum brevisporum and enhances antioxidant properties of postharvest papaya	44
Five-years management of an emerging parasite risk (Eustrongylides sp., Nematoda) in a fishery supply chain located on Trasimeno Lake (Italy)	44
Fish quality evaluation by sensor and machine learning: A mechanistic review	43
Food fraud and mitigating strategies of UK food supply chain during COVID-19	43
Residues of herbal hemp leaf teas – How much of the cannabinoids remain?	43
Mislabeling identification of fresh retail beef cuts using machine learning – guided REIMS lipidomic fingerprints	43
Barriers to training Hmong produce farmers in the United States: A qualitative study	43
Rapid determination of fat content: Advanced spectroscopic methods across diverse fish species	43
Preservation effects of chitosan/polyvinyl alcohol/clove essential oil antifungal film on yellow peaches: Physicochemical properties and fruit quality assessment	43
Salmon origin traceability based on hyperspectral imaging data fusion strategy and improved deep learning method	43
Automated food safety early warning system in the dairy supply chain using machine learning	43
Impact of classical home cooking processes on chlordecone and chlordecol concentrations in animal products originated from French West Indies	43
Antimicrobial and antioxidant effects of an edible coating of Lepidium sativum seed mucilage and Satureja hortensis L. essential oil in Uncooked lamb meat	43
Furosine as marker of quality in dried durum wheat pasta: Impact of heat treatment on food quality and security – A review	42
Direct and rapid profiling of triacylglycerols in extra virgin olive oil using UHPLC-MS/MS	42
Sensitive detection of patulin based on DNase Ⅰ-assisted fluorescent aptasensor by using AuNCs-modified truncated aptamer	42

The spatial differences of the Chinese sauce aroma liquor Daqu and identification by FT-MIR spectroscopy	42
Surface-enhanced Raman spectroscopy tandem with derivatized thin-layer chromatography for ultra-sensitive on-site detection of histamine from fish	42
Determination of lead, cadmium and arsenic in infant formula in the Lebanese market	42
Occurrence, distribution, and dietary risk assessment of pesticides in apples at the provincial scale	42
Dispersive liquid-liquid microextraction coupled with gas chromatography-mass spectrometry (GC-MS) for the determination of soy sauce aroma compounds	42
Integration of transcriptomic and metabonomic reveals molecular differences of sweetness and aroma between postharvest and vine ripened tomato fruit	42
A portable CRISPR Cas12a based lateral flow platform for sensitive detection of Staphylococcus aureus with double insurance	42
Using shell shape analysis based on landmarks to trace the geographical origin of the common cockle (Cerastoderma edule)	42
Shortwave infrared hyperspectral imaging for the determination of pork adulteration in minced beef and lamb	42
Mycotoxins in cereal-based infant foods marketed in China: Occurrence and risk assessment	41
Impact of silver nanoparticles active packaging on the behavior of Listeria monocytogenes and other microbial groups during ripening and storage of Canastra cheeses	41
Parallel biosensor platform for the detection of carbapenemase-producing E. coli in spiked food and water samples	41
Optimizing Salmonella Enteritidis inactivation in Salmon (Salmo salar) by the combined treatment of UV-LED and of Origanum vulgare essential oil nanoemulsion	41
Use of Penicillium roqueforti in plant-based veined-blue cheese: A source of mycotoxin hazards?	41
Nanoemulsion-based edible coatings loaded with fennel essential oil/cinnamaldehyde: Characterization, antimicrobial property and advantages in pork meat patties application	41
Development of a fluorescence sensing platform for specific and sensitive detection of pathogenic bacteria in food samples	41
Whole-genome sequencing analysis of highly prevalent Salmonella serovars in wild boars from a national park in Sardinia	41
A smartphone-integrated rapid and sensitive lateral flow test strip for quantitative detection of Fusarium spp. in maize samples	41
Nanobody multimerization strategy to enhance the sensitivity of competitive ELISA for detection of ochratoxin A in coffee samples	41
Spray freeze drying - A synergistic drying technology and its applications in the food industry to preserve bioactive compounds	41
Effects of temperature abuse on the growth and survival of Listeria monocytogenes on a wide variety of whole and fresh-cut fruits and vegetables during storage	40
Comparative analysis of volatile profiles in four pine-mushrooms using HS-SPME/GC-MS and E-nose	40
Assessing knowledge and skills retention of junior high school students on food safety lessons using modified Kirkpatrick's model	40
Geographical origin identification and chemical markers screening of Chinese green tea using two-dimensional fingerprints technique coupled with multivariate chemometric methods	40
Co-culture of Zygosaccharomyces rouxii and Wickerhamiella versatilis to improve soy sauce flavor and quality	40
Proteomics in fisheries and aquaculture: An approach for food security	40
Evaluation of spectral handheld devices for freshness assessment of carp and trout fillets in relation to standard methods including non-targeted metabolomics	40
Inactivation of Salmonella in steamed fish cake using an in-package combined treatment of cold plasma and ultraviolet-activated zinc oxide	40
Innovative application of plasma-activated water in the inactivation of Escherichia coli: Temperature-dependent chemical processes leading to the synergistic microbicidal effect	40
Effect of chitosan nanoparticle filled methylcellulose coatings on the polycyclic aromatic hydrocarbon levels of deep-fried meatballs	40
Detection of antimicrobial residues in animal manure by a microbiological screening methodology: A non-invasive tool in animal production	40
External disinfection of shell eggs using steam in a Thermal Trap	40
Proficiency of European GMO control laboratories to quantify MON89788 soybean in a meat pâté matrix	39
The discovery of multidrug resistant Staphylococcus aureus harboring novel SaRI isolated from retail foods	39
Spillover effects of an information intervention on food handling behavior and the stimulus of survey in rural China	39
Numerical simulation and experimental validation of bacterial detachment using a spherical produce model in an industrial-scale flume washer	39
A comparative study of the oxidative stability and the formation of monochloropropanediol esters (MCPDE) and glycidyl esters (GE) between physically and chemically refined palm olein during repeated d	39
Multidrug-resistant non-typhoidal Salmonella in seasoned chicken meat	39
Antimicrobial mechanism of recombinant enterocin CHQS on Listeria monocytogenes and its application on pasteurized milk	38
Integrated evolutionary analysis reveals the resistance risk to antimicrobial peptides in Staphylococcus aureus	38
Detection of DNA sequences attributed to bovine meat and milk factors (BMMF/SPHINX) in food-related samples	38
High-value extracts from pulp, seeds, and leaves of Grumixama: Antioxidant, low cytotoxic, and preservative effect in cream cheese	38
Pine needle extract from Cedrus deodara: Potential applications on hazardous chemicals and quality of smoked bacon and its mechanism	38
Enzymatic detection of histamine: Applications, challenges, and improvement potential through biocatalyst engineering	38
First monitoring for unauthorized genetically modified bacteria in food enzymes from the food market	38
Exploring Listeria monocytogenes perceptions in small and medium sized food manufacturers: Technical leaders' perceptions of risk, control and responsibility	38
Accidental delivery of pigs for slaughter prior to end of withdrawal period for antimicrobial treatment - Ways of handling	38
Phage T4-based colorimetric sensing material and its application to develop a time-dependent bacteria sensing platform for long-term detection of food contamination	38
Determination of the age of dry red wine by multivariate techniques using color parameters and pigments	38
Virus detection methods for different kinds of food and water samples – The importance of molecular techniques	38
Synthesis and application of magnetic surface molecularly imprinted polymers in selective solid-phase extraction of epoxy triglyceride from deep frying oil	38
Selective and low transfer of pyrrolizidine alkaloids from Jacobaea vulgaris Gaertn. into muscle and liver of dairy cattle, goat and sheep	37
Efficient and sustainable production of intelligent nonwovens as indicators of food spoilage through solution blow spinning of proteins and natural pigments from agri-food waste	37
Detection of silkworm (Bombyx mori) and Lepidoptera DNA in feeding stuff by real-time PCR	37
Minor metabolites as chemical marker for the differentiation of cane, beet and coconut blossom sugar. From profiling towards identification of adulterations	37
Does the vertical vs horizontal positioning of surfaces affect either biofilm formation on different materials or their resistance to detachment?	37
Development of highly sensitive one-pot ERA-CRISPR assays for on-site detection of CaMV35S promoter and NOS terminator in genetically modified crops	37
Classification of edible bird’s nest samples using a logistic regression model through the mineral ratio approach	37
Combined effects of Salmonella phage cocktail and organic acid for controlling Salmonella Enteritidis in chicken meat	37
The impact of expectation discrepancy on food consumers’ quality perception and purchase intentions: Exploring mediating and moderating influences in China	37
Effect of chitooligosaccharide and α-tocopherol on physical properties and oxidative stability of shrimp oil-in-water emulsion stabilized by bovine serum albumin-chitosan complex	37
Developing a de novo designed broth to rapidly recover lactic acid-injured Escherichia coli to ensure almost no multiplication during repair for precise enumeration	37
Investigation of sulfoxaflor, flupyradifurone and their transformation products in plant-based food matrices	37
Mapping ways of detecting and handling antimicrobial residues in pigs and pig meat in- and outside Europe	36
The globalized fish Industry: Employing DNA-barcoding and NIRS technology to combat counterfeiting and safeguard traditional agro-food products	36
Structure-based modifications of nano lipid carriers: Comparative review on release properties and anti-microbial activities of bioactive compounds	36
Evaluation of the underestimation of citrinin content in Hongqu using hydrolysis treatments and UPLC-FLD	36
Editorial Board	36
Occurrence, pathogroup distribution and virulence genotypes of Escherichia coli from fresh seafood	36
Exploration of antimicrobial activities and mechanisms of biocontrol agent Serratia nematodiphila BC-SKRU-1 against Penicillium digitatum in tangerine fruit	36
Ambient mass spectrometry as a tool to determine poultry production system history: A comparison of rapid evaporative ionisation mass spectrometry (REIMS) and direct analysis in real time (DART) ambie	36
TMT-based quantitative proteomics and non-targeted metabolomic analyses reveal the inactivation mechanism of cold atmospheric plasma against Pseudomonas aeruginosa	36
Development of a gold nanoparticles-based visual immuno-sensing platform for the rapid detection of gibberellins	36
Rapid identification of geographical origin of sea cucumbers Apostichopus japonicus using FT-NIR coupled with light gradient boosting machine	35
Identification of volatile organic compounds (VOCs) by SPME-GC-MS to detect Aspergillus flavus infection in pistachios	35
Electrochemical detection of rutin in black tartary buckwheat tea and related health-care pills with new ionic liquid-based supramolecular hydrogels	35
Optimized UVC-LED condition to improve the shelf life of vacuum-packed refrigerated stored rainbow trout (Oncorhynchus mykiss) fillets	35
Controlling Clostridium sporogenes spoilage of “requeijão cremoso” processed cheese: Modeling the growth/no-growth probability as a function of pH, sodium chloride and nisin	35
Antimicrobial resistance and genomic diversity of Campylobacter jejuni isolates from broiler caeca and neck skin samples collected at key stages during processing.	35
Development of a pasteurization method based on radio frequency heating to ensure microbiological safety of liquid egg	35
Postharvest biocontrol ability and involved mechanism of volatile organic compounds from Serratia nematodiphila BC-SKRU-1 against Penicillium digitatum tangerine fruit	34
Enhancing detection of Listeria monocytogenes in food products using an enzyme	34
Real-time PCR assays for the quantitative detection of Kazachstania servazzii and Candida sake related to undesirable white colony on kimchi	34
Effects of sorbitol, vacuum packaging and SVC treatment on the microbiota changes and quality of Russian sturgeon (Acipenser gueldenstaedti)	34
Effects of ethyl maltol on properties of starch-based active packaging: Morphology, volatile release and mold inhibition	34
Corrigendum to “High incidence of mislabeling and a hint of fraud in the ceviche and sushi business” [Food Control 129 (2021) 108224]	34
Strategies for aflatoxins B1 and M1 degradation in milk: Enhancing peroxidase activity by physical treatments	34
Qualitative and quantitative analysis of agar in edible bird's nest and related products based on a daughter oligosaccharide-marker approach using LC-QTOF-MS	34
Safety assurance and nutritional quality enhancement of Phyllospora comosa biomass using hydrothermal treatment derived ensemble machine learning models	34
Identification of barriers to consumers adopting the practice of not washing raw poultry	34
An electrochemical aptasensor based on exonuclease III-assisted signal amplification coupled with CRISPR-Cas12a for ochratoxin A detection	34
Bacteriophage and their lysins: A new era of biocontrol for inactivation of pathogenic bacteria in poultry processing and production—A review	34
Nutritional and hygienic quality of meals served in school canteens in Togo: A cross-sectional study.	34
Sanitation and customer service strategies implemented during COVID-19 correlated with lower Listeria monocytogenes prevalence in retail delicatessens	34
Accurate discrimination of salmon species by monitoring lipid characteristics using Raman spectroscopy combined with psa-LR algorithm	34