Food Control

Article	Citations
Editorial Board	202
Virulence, antimicrobial resistance, and dissemination of Campylobacter coli isolated from chicken carcasses in Brazil	179
Temporal dynamics of Escherichia coli O157:H7 transcriptomes on the surface of shredded lettuce	144
The exotropia food safety cultural conundrum: A case study of a UK fish high-risk processing company	133
Prioritization of food – pathogen pairs in export refusals of fishery commodities from Indonesia	130
Microbial inactivation models of Salmonella Typhimurium in radio frequency treated eggs	127
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]	119
Examining market and weather events as signals of an increased probability of Shiga toxin-producing Escherichia coli outbreaks linked to romaine lettuce	118
Rapid collagen peptide mass fingerprinting as a tool to authenticate Pleuronectiformes in the food industry	115
Comprehensive inorganic elements profile in seafood from central Italy: nutritional properties, risk characterization and benefit–risk assessment	115
Metal concentrations and health risk assessment of spices and herbs from United Arab Emirates markets	114
Residue behavior and quality influence of tolfenpyrad and cyromazine in cowpea during simulated household washing process	111
Rapid and accurate detection of fish allergen within 30 min using a food nucleic acid releaser combined with rapid real time PCR assay	110
Enhancing bivalve depuration using a phage cocktail: An in vitro and in vivo study	100
Occurrence and Co-exposure of aflatoxins and fumonisins in conventional and organic corn	99
Identification by means of molecular tools of the microbiota responsible for the formation of histamine accumulated in commercial cheeses in Spain	98
Laser-induced fluorescence spectroscopy enhancing pistachio nut quality screening	97
Reduction of ochratoxin A from contaminated food by Lactobacillus rhamnosus Bm01	96
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	92
A novel fluorescent aptasensor based on H-shaped DNA nanostructure and hollow carbon-doped nitrogen nanospheres for sensitive detection of AFB1	92
Inactivation of listerial biofilm on the food-contact surface using thymol and bio-modulated yeast microcarriers	92
Authentication of Pacific white shrimp (Litopenaeus vannamei) reared in freshwater and seawater areas using fatty acid profiles combined with chemometrics	88
Evaluation of Eureka lemon quality during cold storage integrating hyperspectral imaging, 1H NMR and quality parameters in a multi-block data analysis perspective	86
Factors affecting consumers’ food safety behavior in Vietnam	83
Pesticide residues in food of plant origin commercialized in Brazil from 2010 to 2020 – An update from the two national monitoring programs	83

First survey on the presence of mycotoxins in commercial bee pollen sourced from 28 countries	82
Development of the POLIVAR model using neural networks as a tool to predict and identify monovarietal olive oils	81
An enhanced visual detection assay for Listeria monocytogenes in food based on isothermal amplified peroxidase-mimicking catalytic beacon	79
Caviar products sold on Chinese Business to customer (B2C) online platforms: Labelling assessment supported by molecular identification	78
Antibacterial activity of plasma-treated polypropylene membrane functionalized with living Carnobacterium divergens in cold-smoked salmon	75
Postbiotic wash treatments: A novel post-harvest approach to reduce Salmonella and enhance egg safety	75
Identification of the animal origin of milk via Laser-Induced Breakdown Spectroscopy	75
Accurate determination of aflatoxins in red peppers by isotope dilution ultrahigh-performance liquid chromatography–tandem mass spectrometry	74
Antibacterial activity of a polyphenol-rich haskap (Lonicera caerulea L.) extract and tannic acid against Cronobacter spp.	74
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	74
Evaluation of the efficacy of ethanol, peracetic acid, and quaternary ammonium compounds against murine norovirus using carrier and suspension tests	74
Profiling bacterial communities and foodborne pathogens on food-associated surface following contact with raw beef, chicken and pork using 16S amplicon metagenomics	73
Low-cost detection method for early-stage mildew in Hami melons based on hyperspectral image reconstruction using Sim-MST++	73
LAMP assay coupled CRISPR/LbCas12a system in a single-tube method for visual detection of meat adulteration	72
Enhancing food safety: A systematic review of electrochemical biosensors for pathogen detection – advancements, limitations, and practical challenges	72
Qualitative assessment on the chances and limitations of food fraud prevention through distributed ledger technologies in the organic food supply chain	72
Simultaneous heptamerization of nanobody and alkaline phosphatase by self-assembly and its application for ultrasensitive immunodetection of small molecular contaminants in agro-products	71
NISIN and gilaburu (Viburnum opulus L.) combination is a cost-effective way to control foodborne Staphylococcus aureus	70
Combination of hydrocooling and thyme essential oil emulsion: Controls postharvest spoilage, maintains quality, and extends shelf-life of sweet cherry	69
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	68
Decontamination of deoxynivalenol in Indica rice by cold plasma and the determination of major degradation products	68
Prediction of milk composition using multivariate chemometric modelling of infrared, Raman, and fluorescence spectroscopic data: A review	68
Linking cocoa quality attributes to its origin using geographical indications	67
Multiplex detection of foodborne pathogens by real-time loop-mediated isothermal amplification on a digital microfluidic chip	66
Quantitative exposure assessment of Listeria monocytogenes cross-contamination from raw to ready-to-eat meat under different food-handling scenarios	65
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	65
Establishing a novel procedure to detect deviations from standard milk processing by using online Raman spectroscopy	65
Association between consumers’ food selection and differences in food labeling regarding efficacy health information: Food selection based on differences in labeling	65
A guide to standardise artificial contamination procedures with protozoan parasite oocysts or cysts during method evaluation, using Cryptosporidium and leafy greens as models	64
Ozone and cold plasma: Emerging oxidation technologies for inactivation of enzymes in fruits, vegetables, and fruit juices	64
Kinetics of bread physical properties in baking depending on actual finely controlled temperature	63
Customized oral mucosal adhesive film applied with β-carotene-loaded delivery systems using an embedded 3D printing method	62
Impacts of novel non-thermal processing (NTP) on anti-nutritional compounds of food grains and seeds	61
Recent advances in the application of molecularly imprinted polymers (MIPs) in food analysis	60
Quantification and risk assessment of pyrethroid residues in seafood based on nanoparticle-extraction approach	60
Recent advances in aptamer-based optical and electrochemical biosensors for detection of pesticides and veterinary drugs	60
Wheat grain classification using hyperspectral imaging: Concatenating Vis-NIR and SWIR Data for single and bulk grains	59
Novel pH sensitivity and colorimetry-enhanced anthocyanin indicator films by chondroitin sulfate co-pigmentation for shrimp freshness monitoring	59
Enhancing microorganism inactivation performance through optimization of plate-to-plate dielectric barrier discharge cold plasma reactors	59
Ensuring authenticity of cinnamon powder: Detection of adulteration with coffee husk and corn meal using NIR, MIR spectroscopy and chemometrics	59
A cyclodextrin metal-organic framework loaded with terpinen-4-ol and its application to control gray mold in strawberry	59
Changes of phenolic profile and antioxidant activity during cold storage of functional flavored yogurt supplemented with mulberry pomace	59
Degradation efficiency and products of deoxynivalenol treated by cold plasma and its application in wheat	58
A study investigating heavy metals in salmonids products marketed in Spain	58
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)	58
Super absorbent resilience antibacterial aerogel with curcumin for fresh pork preservation	58
XAI-empowered IoT multi-sensor system for real-time milk adulteration detection	58
Aflatoxin and microbial safety in commercial confectionery peanut paçoca produced in São Paulo state – Brazil	57
Rapid identification of A1 and A2 milk based on the combination of mid-infrared spectroscopy and chemometrics	57
pH triggered on-demand tannic acid release via “open-close” of soybean isolate proteins spatial structure for shrimp preservation	57

A super convenient and specific CRISPR/Cas12a diagnostic platform for toxigenic Burkholderia gladioli based on virulence genes	57
Determination of aflatoxin B1 level in rice (Oryza sativa L.) through near-infrared spectroscopy and an improved simulated annealing variable selection method	56
Barriers to training Hmong produce farmers in the United States: A qualitative study	56
Performance improved fluorescence polarization for easy and accurate authentication of chicken adulteration	55
Application of multivariate analysis and Kohonen Neural Network to discriminate bioactive components and chemical composition of kosovan honey	55
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	55
Preservation effects of chitosan/polyvinyl alcohol/clove essential oil antifungal film on yellow peaches: Physicochemical properties and fruit quality assessment	54
Degradation of aflatoxins in apple juice by pulsed light and the analysis of their degradation products	54
Using molecular phylogenetic and stable isotopic analysis to identify species, geographical origin and production method of mullet roes	54
Effect of novel phage cocktail on Salmonella recovered from broiler sources and its anti-biofilm effect on food contact surface model	54
Critical factors associated with Maillard Reaction Products in different meats: an integrative review	54
Investigating safe storage conditions to mitigate aflatoxin contamination in rice	54
Classification of Rosa roxburghii Tratt from different geographical origins using non-targeted HPLC-UV-FLD fingerprints and chemometrics	53
Raw fish consumption in Portugal: A survey on trends in consumption and consumer characteristics	53
Five-years management of an emerging parasite risk (Eustrongylides sp., Nematoda) in a fishery supply chain located on Trasimeno Lake (Italy)	53
Quantification of mycotoxin residues in domestic and imported chicken muscle, liver and kidney in Jordan	53
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	53
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	52
Rapid determination of fat content: Advanced spectroscopic methods across diverse fish species	52
Absolute preservation indicator for the assessment of refrigeration performance based on dynamic temperature measurements and predictive microbiology	52
Examining the effectiveness of behaviour change techniques for improving safe egg handling behaviours: A randomised prospective experimental study	51
Inactivation methods for human coronavirus 229E on various food-contact surfaces and foods	51
Antimicrobial and physiochemical properties of films and coatings prepared from bio-fiber gum and whey protein isolate conjugates	51
Impact of FOODAlyzer© application on knowledge, attitude, and perception towards selecting commercial eateries to prevent foodborne disease	51
Iridium (IV) oxide-mediated microorganism nanozyme amplified immunochromatographic assay for dual-signal sensitive detection of salbutamol	51
Impact of classical home cooking processes on chlordecone and chlordecol concentrations in animal products originated from French West Indies	51
Survival of Listeria monocytogenes and Salmonella in finishing waxes used for fresh citrus fruits	50
Antimicrobial activity and mechanism of protocatechualdehyde against Alicyclobacillus spp. And its effect on apple juice physicochemical properties	50
Radioactivity of 14C, OBT, and TFWT in seafood from coastal areas of Zhejiang Province: Assessment of internal exposure to the public	50
Evaluation of the effect of factors related to preparation and composition of grated Parmigiano Reggiano cheese using NIR hyperspectral imaging	50
A UV/Vis spectrophotometric methodology for quality control of stevia-based extracts in the food industry	50
Occurrence, distribution, and dietary risk assessment of pesticides in apples at the provincial scale	50
Transformative impact: Artificial intelligence in the evolving landscape of processed food - A concise review focusing on some food processing sectors	50
Identification of horse ingredients based on recombinase polymerase amplification, high-throughput DNA isolation and magnetic separation	50
Effect of supercooled freezing on the quality of pork tenderloin meat under different thawing conditions	50
A pangenome-informed portable qPCR microchip assay for detecting stress-resistant Listeria monocytogenes (LM-ResiChip)	50
The impact of O2 and CO2 concentrations of modified atmosphere packaging on the storage quality of the conditioned raw cut steak	49
Kojic acid induces resistance against Colletotrichum brevisporum and enhances antioxidant properties of postharvest papaya	49
The novel peptide adjuvants potentiate antimicrobial properties of melittin against methicillin-resistant Staphylococcus aureus and their efficacy as potential food preservatives	49
Consumer awareness of culling and animal welfare	49
Systematic comparison on the deep-frying performance of different vegetable oils from literature data using the rate of parameter change approach	49
Semicarbazide is a non-reliable marker in spray-dried red blood cells for nitrofurazone abuse	49
Implementation of the HACCP system for production of Tenebrio molitor larvae meal	49
Simultaneous detection of eight dairy-derived components using multiplex PCR combined with gene membrane chip	48
Pasteurization of bael fruit (Aegle marmelos) juice using high-intensity pulsed light treatment	48
Pulsed light, microwave, and infrared treatments of jaggery: Comparing the microbial decontamination and other quality attributes	48
Antimicrobial and antioxidant effects of an edible coating of Lepidium sativum seed mucilage and Satureja hortensis L. essential oil in Uncooked lamb meat	47
Antifungal activities of Pediococcus pentosaceus LWQ1 and Lactiplantibacillus plantarum LWQ17 isolated from sourdough and their efficacies on preventing spoilage of Chinese steamed bread	47
Superheated steam for disinfection of dehydrated Porphyra yezoensis	47
A closer look at infant food safety: A comprehensive review comparing contaminants across different food sources	47
Integrating magnetic-plasmonic and membrane-like nanotags for the sensitive and reliable detection of aflatoxin B1 in foodstuffs	47
Determination of ochratoxin A in brown rice through a rapid, straightforward strategy based on FaTEx coupled with high-performance liquid chromatography–fluorescence detection	47
Mislabeling identification of fresh retail beef cuts using machine learning – guided REIMS lipidomic fingerprints	47
Graphene oxide modified cellulose paper-based device: A novel platform for cooking oil quality evaluation	47
A rapid and solid sampling colorimetric sensor of Hg in food based on thermo-release coupled with Au nanozyme trap	47
Industry 4.0 digital transformation: Shaping the future of food quality	46
Food fraud and mitigating strategies of UK food supply chain during COVID-19	46
Development of chromatographic techniques connected with corona and tandem mass spectrometry detection systems for determination of amoxicillin in bovine milk	46
Accurate fish-freshness prediction label based on red cabbage anthocyanins	46
Effects of water distribution and protein degradation on the texture of high pressure-treated shrimp (Penaeus monodon) during chilled storage	46
Automated food safety early warning system in the dairy supply chain using machine learning	46
Salmon origin traceability based on hyperspectral imaging data fusion strategy and improved deep learning method	46
Characteristics of foot-and-mouth disease (FMD) vaccine-induced abscesses in pork meat and verification of detectability using hyperspectral imaging technique	45
Towards a food safety culture improvement roadmap: diagnosis and gap analysis through a conceptual framework as the first steps	45
Fish quality evaluation by sensor and machine learning: A mechanistic review	45
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	45
Preparation and characterization of Ag@MOF-Amomum tsaoko essential oil/waterborne polyurethane composite films for strawberry preservation	45
Microplastics in fresh and processed seafood – A survey of products sold in Germany	45
Development of a flexible bionic protein bio-based active film and application for fish preservation	45
Direct and efficient elimination of ethyl carbamate by engineered Saccharomyces cerevisiae displaying urethanase	45
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	44
Antimicrobial resistance and genomic diversity of Campylobacter jejuni isolates from broiler caeca and neck skin samples collected at key stages during processing.	44
Evaluation of spectral handheld devices for freshness assessment of carp and trout fillets in relation to standard methods including non-targeted metabolomics	44
Detection of antimicrobial residues in animal manure by a microbiological screening methodology: A non-invasive tool in animal production	44
Effect of chitosan nanoparticle filled methylcellulose coatings on the polycyclic aromatic hydrocarbon levels of deep-fried meatballs	44
First monitoring for unauthorized genetically modified bacteria in food enzymes from the food market	44
Combined effects of Salmonella phage cocktail and organic acid for controlling Salmonella Enteritidis in chicken meat	43
High-value extracts from pulp, seeds, and leaves of Grumixama: Antioxidant, low cytotoxic, and preservative effect in cream cheese	43
Minor metabolites as chemical marker for the differentiation of cane, beet and coconut blossom sugar. From profiling towards identification of adulterations	43
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	43

Surface-enhanced Raman spectroscopy tandem with derivatized thin-layer chromatography for ultra-sensitive on-site detection of histamine from fish	43
Spillover effects of an information intervention on food handling behavior and the stimulus of survey in rural China	43
Portuguese propolis from Caramulo as a biocontrol agent of the apple blue mold	43
The impact of expectation discrepancy on food consumers’ quality perception and purchase intentions: Exploring mediating and moderating influences in China	43
Assessing knowledge and skills retention of junior high school students on food safety lessons using modified Kirkpatrick's model	43
Editorial Board	43
Selective and low transfer of pyrrolizidine alkaloids from Jacobaea vulgaris Gaertn. into muscle and liver of dairy cattle, goat and sheep	43
Does the vertical vs horizontal positioning of surfaces affect either biofilm formation on different materials or their resistance to detachment?	43
Microplastic accumulation in four commercial fish from fish market: Implications for human dietary risk assessment	42
Temperature-controllable antibacterial film mediated by a photoresponsive metal-polyphenol framework for long-term food preservation	42
Current approach for the analysis and dietary risk assessment of legacy pesticide residues in selected post-harvested foods in South Africa	42
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	42
A preliminary survey on the presence of ciguatoxins (CTXs) in fishery products sold in Italy: An initial step towards the proper assessment of an emerging EU risk	42
Homogeneous bioluminescent immunosensor for aflatoxin B1 detection via unnatural amino acid-based site-specific labeling	42
The role of artificial intelligence in advancing food safety: A strategic path to zero contamination	42
Use of Penicillium roqueforti in plant-based veined-blue cheese: A source of mycotoxin hazards?	42
Detection of Listeria monocytogene using biosensor in food system	42
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	42
Spray freeze drying - A synergistic drying technology and its applications in the food industry to preserve bioactive compounds	41
An electrochemical aptasensor based on exonuclease III-assisted signal amplification coupled with CRISPR-Cas12a for ochratoxin A detection	41
Identification of volatile organic compounds (VOCs) by SPME-GC-MS to detect Aspergillus flavus infection in pistachios	41
Unveiling citrus fruit temperature heterogeneity during refrigerated trailer transport by multiphysics simulations	41
Mapping ways of detecting and handling antimicrobial residues in pigs and pig meat in- and outside Europe	41
The globalized fish Industry: Employing DNA-barcoding and NIRS technology to combat counterfeiting and safeguard traditional agro-food products	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
Virus detection methods for different kinds of food and water samples – The importance of molecular techniques	41
Direct and rapid profiling of triacylglycerols in extra virgin olive oil using UHPLC-MS/MS	41
Accidental delivery of pigs for slaughter prior to end of withdrawal period for antimicrobial treatment - Ways of handling	41
A portable CRISPR Cas12a based lateral flow platform for sensitive detection of Staphylococcus aureus with double insurance	41
Proficiency of European GMO control laboratories to quantify MON89788 soybean in a meat pâté matrix	40
Using shell shape analysis based on landmarks to trace the geographical origin of the common cockle (Cerastoderma edule)	40
Structure-based modifications of nano lipid carriers: Comparative review on release properties and anti-microbial activities of bioactive compounds	40
Effects of radio frequency heating on the glass transition, protein structure, and volatile compounds profile of commercial powdered infant formula milk	40
Development of highly sensitive one-pot ERA-CRISPR assays for on-site detection of CaMV35S promoter and NOS terminator in genetically modified crops	40
Controlling Clostridium sporogenes spoilage of “requeijão cremoso” processed cheese: Modeling the growth/no-growth probability as a function of pH, sodium chloride and nisin	40
Integrated evolutionary analysis reveals the resistance risk to antimicrobial peptides in Staphylococcus aureus	40
Antimicrobial mechanism of recombinant enterocin CHQS on Listeria monocytogenes and its application on pasteurized milk	40
Optimizing Salmonella Enteritidis inactivation in Salmon (Salmo salar) by the combined treatment of UV-LED and of Origanum vulgare essential oil nanoemulsion	40
Synthesis and application of magnetic surface molecularly imprinted polymers in selective solid-phase extraction of epoxy triglyceride from deep frying oil	40
Exploration of antimicrobial activities and mechanisms of biocontrol agent Serratia nematodiphila BC-SKRU-1 against Penicillium digitatum in tangerine fruit	40
The spatial differences of the Chinese sauce aroma liquor Daqu and identification by FT-MIR spectroscopy	40
Classification of edible bird’s nest samples using a logistic regression model through the mineral ratio approach	40
Parallel biosensor platform for the detection of carbapenemase-producing E. coli in spiked food and water samples	40
Optimized UVC-LED condition to improve the shelf life of vacuum-packed refrigerated stored rainbow trout (Oncorhynchus mykiss) fillets	40
Development of a gold nanoparticles-based visual immuno-sensing platform for the rapid detection of gibberellins	39
Quantitative risk assessment of Listeria monocytogenes in cooked meat products from retail to consumption in China	39
Detection of DNA sequences attributed to bovine meat and milk factors (BMMF/SPHINX) in food-related samples	39
Exploration of the development of a food safety risk index system for chemical contamination of aquatic products	39
Phage T4-based colorimetric sensing material and its application to develop a time-dependent bacteria sensing platform for long-term detection of food contamination	39
Postharvest biocontrol ability and involved mechanism of volatile organic compounds from Serratia nematodiphila BC-SKRU-1 against Penicillium digitatum tangerine fruit	39
Eugenol-based aluminium packaging: antibacterial performance for cooked ham and cheese preservation and risk assessment for consumer safety	39
Co-culture of Zygosaccharomyces rouxii and Wickerhamiella versatilis to improve soy sauce flavor and quality	39
Innovative application of plasma-activated water in the inactivation of Escherichia coli: Temperature-dependent chemical processes leading to the synergistic microbicidal effect	38
Geographical origin identification and chemical markers screening of Chinese green tea using two-dimensional fingerprints technique coupled with multivariate chemometric methods	38
Bacteriophage and their lysins: A new era of biocontrol for inactivation of pathogenic bacteria in poultry processing and production—A review	38
Multidrug-resistant non-typhoidal Salmonella in seasoned chicken meat	38
Application of XGBoost-RFE-SHAP in the selection of spectral feature wavelength: A case study of in situ detection for typical foodborne pathogens contamination on mutton	38
Occurrence, pathogroup distribution and virulence genotypes of Escherichia coli from fresh seafood	38
Dispersive liquid-liquid microextraction coupled with gas chromatography-mass spectrometry (GC-MS) for the determination of soy sauce aroma compounds	38
Multifunctional metal-organic framework based nanozymes: From synthesis to fluorescent and colorimetric dual mode sensing in food safety	37
The discovery of multidrug resistant Staphylococcus aureus harboring novel SaRI isolated from retail foods	37
Mycotoxins in cereal-based infant foods marketed in China: Occurrence and risk assessment	37
Electrochemical detection of rutin in black tartary buckwheat tea and related health-care pills with new ionic liquid-based supramolecular hydrogels	37
Shortwave infrared hyperspectral imaging for the determination of pork adulteration in minced beef and lamb	37
Inactivation of Salmonella in steamed fish cake using an in-package combined treatment of cold plasma and ultraviolet-activated zinc oxide	37
The characteristics of patulin degradation by probiotic yeast - Pichia guilliermondii S15-8	37
Enzymatic detection of histamine: Applications, challenges, and improvement potential through biocatalyst engineering	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
TMT-based quantitative proteomics and non-targeted metabolomic analyses reveal the inactivation mechanism of cold atmospheric plasma against Pseudomonas aeruginosa	37
Sensitive detection of patulin based on DNase Ⅰ-assisted fluorescent aptasensor by using AuNCs-modified truncated aptamer	37
Investigation of sulfoxaflor, flupyradifurone and their transformation products in plant-based food matrices	37
Aptamer-engineered nanomaterials to aid in mycotoxin determination	37
Integration of transcriptomic and metabonomic reveals molecular differences of sweetness and aroma between postharvest and vine ripened tomato fruit	37
Comparative analysis of volatile profiles in four pine-mushrooms using HS-SPME/GC-MS and E-nose	37
Development of a fluorescence sensing platform for specific and sensitive detection of pathogenic bacteria in food samples	37
Is there a better way to preserve Cheese? Evaluating protective cultures to conventional preservatives	36
A smartphone-integrated rapid and sensitive lateral flow test strip for quantitative detection of Fusarium spp. in maize samples	36
Strategies for aflatoxins B1 and M1 degradation in milk: Enhancing peroxidase activity by physical treatments	36
A case study on Norwegian commercial harvesting and production of Saccharina latissima (part 2): Strategies for food safety sampling of farmed seaweed	36
Combining deep convolutional generative adversarial networks with visible-near infrared hyperspectral reflectance to improve prediction accuracy of anthocyanin content in rice seeds	36
Controlling Alicyclobacillus acidoterrestris spores contamination on orange surfaces using different photosensitizers and light sources	36
Effects of sorbitol, vacuum packaging and SVC treatment on the microbiota changes and quality of Russian sturgeon (Acipenser gueldenstaedti)	36
Development of a visual assay for Mithun (Bos frontalis) meat authentication using polymerase spiral reaction (PSR)	36
Assessment of microbial contamination in various processing rooms using culture-dependent and 16S rRNA methods in a commercial kitchen in eastern China	36
Pasteurized milk: A highlight on potential sources of contamination by aerobic spore-forming bacteria	35
Mitigation of marine toxins by interactions with bacteria: The case of okadaic acid and tetrodotoxin	35
Nutritional and hygienic quality of meals served in school canteens in Togo: A cross-sectional study.	35
Corrigendum to “High incidence of mislabeling and a hint of fraud in the ceviche and sushi business” [Food Control 129 (2021) 108224]	35
Effects of ethyl maltol on properties of starch-based active packaging: Morphology, volatile release and mold inhibition	35
Cold air plasma combined with D-limonene nanoemulsion to control Bacillus cereus in soy-based beverages	35
The effect of dry headspace on the thermal resistance of bacteria in peanut oil and peanut butter in thermal treatments	35
Raising the bar: Exploring modern technologies and biomaterials for enhancing food safety and quality- a comprehensive review	35
Testing two NIRs instruments to predict chicken breast meat quality and exploiting machine learning approaches to discriminate among genotypes and presence of myopathies	35
Meat safety legislation and its opportunities and hurdles for innovative approaches: A review	35
Fungal ecology and postharvest factors driving aflatoxin contamination in Ghanaian groundnuts and mitigation strategies	35