Food Control Volume 95
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18. Variations in polyphenol and heavy metal contents of wild-harvested and cultivated seaweed bulk biomass: Health risk assessment and implication for food applications; 19. Occurrence of 3-MCPD, 2-MCPD and glycidyl esters in extra virgin olive oils, olive oils and oil blends and correlation with identity and quality parameters; 20. Quality parameters of processed clusters of red king crab (Paralithodes camtschaticus) - Effects of live holding at 5 and 10 °C up to 92 days without feeding; 21. Action mechanism of pulsed magnetic field against E. coli O157:H7 and its application in vegetable juice; 22. Antimicrobial and antioxidant effects of a hydroxypyridinone derivative containing an oxime ether moiety and its application in shrimp preservation; 23. Inhibitory impact of vapor-phase ethanol on conidia germination and mycelial growth of Aspergillus fumigatus on bread; 24. Survey of occurrence levels of Aflatoxins in selected locally processed cereal-based foods for human consumption from Ghana; 25. The removal of pesticide residues from pakchoi (Brassica rape L. ssp. chinensis) by ultrasonic treatment; 26. Food safety related knowledge, attitudes, and practices (KAP) among the students from nursing, education and medical college in Chongqing, China; 27. Investigations into the total antioxidant capacities of cultivars of gluten-free grains using near-infrared spectroscopy; 28. Development of a monoclonal antibody-based immunoaffinity chromatography and a sensitive immunoassay for detection of spinosyn A in milk, fruits, and vegetables; 29. Photocatalytic detoxification of aflatoxins in Sudanese peanut oil using immobilized titanium dioxide; 30. Antimicrobial resistance profiles and characteristics of integrons in Escherichia coli strains isolated from a large-scale centralized swine slaughterhouse and its downstream markets in Zhejiang, China;
2. Analytical issue related to fumonisins: A matter of sample comminution?; 3. Identification and metagenetic characterisation of Listeria monocytogenes-harbouring communities present in food-related industrial environments; 4. Applications of gaseous chlorine dioxide on postharvest handling and storage of fruits and vegetables – A review; 5. Compliance in own-check systems poses challenges in small-scale slaughterhouses; 6. Development of a two-step immunochromatographic assay for microcystin-LR based on fluorescent microspheres; 7. Three newly identified peptides from Bacillus megaterium strongly inhibit the growth and aflatoxin B1 production of Aspergillus flavus; 8. Primary concerns regarding the application of electrolyzed water in the meat industry; 9. Detection of honey adulteration by conventional and real-time PCR; 10. Multimycotoxins occurrence in spices and herbs commercialized in Lebanon; 11. The effects of grapefruit seed extract on the thermal inactivation of Listeria monocytogenes in sous-vide processed döner kebabs; 12. Are the furanic aldehydes ratio and phenolic aldehydes ratios reliable to assess the addition of vanillin and caramel to the aged wine spirit?; 13. Occurrence of four pathogenic Vibrios in Chinese freshwater fish farms in 2016; 14. Survival of Listeria monocytogenes on the surface of basil, cilantro, dill, and parsley plants Cameron A. Bardsley, Renee R. Boyer, Steven L. Rideout, Laura K. Strawn; 15. Fatty-acid profiling vs UV-Visible fingerprints for geographical classification of Moroccan Argan oils; 16. Quality assessment and multivariate calibration of 5-hydroxymethylfurfural during a concentration process for clarified apple juice; 17. Essential oil from pink pepper (Schinus terebinthifolius Raddi): Chemical composition, antibacterial activity and mechanism of action;
31. Biosynthesis of antibacterial compound against multidrug resistant foodborne pathogens by Phomopsis sp. XP-8; 32. Classification of cowpea beans using multielemental fingerprinting combined with supervised learning; 33. Combined use of stable isotope analysis and elemental profiling to determine provenance of black tiger prawns (Penaeus monodon); 34. Use of elemental profiling and isotopic signatures to differentiate Pacific white shrimp (Litopenaeus vannamei) from freshwater and seawater culture areas; 35. Prevention of quality loss and melanosis of Pacific white shrimp by cashew leaf extracts; 36. Raman spectroscopy for quantification of residual calcium and total ash in mechanically deboned chicken meat; 37. Data analysis of official checks on intra-EU seafood trade: A survey on the Italian veterinary office for compliance with EU requirement (UVAC) of Tuscany in three-year period 2014–2016; 38. Development and evaluation of an intelligent traceability system for waterless live fish transportation; 39. Application of the selected antifungal LAB isolate as a protective starter culture in pan whole-wheat sourdough bread; 40. Fraud vulnerability in the Dutch milk supply chain: Assessments of farmers, processors and retailers; 41. DNA barcode database of common herbal plants in the tropics: a resource for herbal product authentication; 42. Antibiofilm activity of shikimic acid against Staphylococcus aureus ; 43. Effects of explosive puffing process on the reduction of ochratoxin A in rice and oats; 44. Chinese consumer's attitudes, perceptions and behavioural responses towards food fraud.
2. Analytical issue related to fumonisins: A matter of sample comminution?; 3. Identification and metagenetic characterisation of Listeria monocytogenes-harbouring communities present in food-related industrial environments; 4. Applications of gaseous chlorine dioxide on postharvest handling and storage of fruits and vegetables – A review; 5. Compliance in own-check systems poses challenges in small-scale slaughterhouses; 6. Development of a two-step immunochromatographic assay for microcystin-LR based on fluorescent microspheres; 7. Three newly identified peptides from Bacillus megaterium strongly inhibit the growth and aflatoxin B1 production of Aspergillus flavus; 8. Primary concerns regarding the application of electrolyzed water in the meat industry; 9. Detection of honey adulteration by conventional and real-time PCR; 10. Multimycotoxins occurrence in spices and herbs commercialized in Lebanon; 11. The effects of grapefruit seed extract on the thermal inactivation of Listeria monocytogenes in sous-vide processed döner kebabs; 12. Are the furanic aldehydes ratio and phenolic aldehydes ratios reliable to assess the addition of vanillin and caramel to the aged wine spirit?; 13. Occurrence of four pathogenic Vibrios in Chinese freshwater fish farms in 2016; 14. Survival of Listeria monocytogenes on the surface of basil, cilantro, dill, and parsley plants Cameron A. Bardsley, Renee R. Boyer, Steven L. Rideout, Laura K. Strawn; 15. Fatty-acid profiling vs UV-Visible fingerprints for geographical classification of Moroccan Argan oils; 16. Quality assessment and multivariate calibration of 5-hydroxymethylfurfural during a concentration process for clarified apple juice; 17. Essential oil from pink pepper (Schinus terebinthifolius Raddi): Chemical composition, antibacterial activity and mechanism of action;
31. Biosynthesis of antibacterial compound against multidrug resistant foodborne pathogens by Phomopsis sp. XP-8; 32. Classification of cowpea beans using multielemental fingerprinting combined with supervised learning; 33. Combined use of stable isotope analysis and elemental profiling to determine provenance of black tiger prawns (Penaeus monodon); 34. Use of elemental profiling and isotopic signatures to differentiate Pacific white shrimp (Litopenaeus vannamei) from freshwater and seawater culture areas; 35. Prevention of quality loss and melanosis of Pacific white shrimp by cashew leaf extracts; 36. Raman spectroscopy for quantification of residual calcium and total ash in mechanically deboned chicken meat; 37. Data analysis of official checks on intra-EU seafood trade: A survey on the Italian veterinary office for compliance with EU requirement (UVAC) of Tuscany in three-year period 2014–2016; 38. Development and evaluation of an intelligent traceability system for waterless live fish transportation; 39. Application of the selected antifungal LAB isolate as a protective starter culture in pan whole-wheat sourdough bread; 40. Fraud vulnerability in the Dutch milk supply chain: Assessments of farmers, processors and retailers; 41. DNA barcode database of common herbal plants in the tropics: a resource for herbal product authentication; 42. Antibiofilm activity of shikimic acid against Staphylococcus aureus ; 43. Effects of explosive puffing process on the reduction of ochratoxin A in rice and oats; 44. Chinese consumer's attitudes, perceptions and behavioural responses towards food fraud.
Mô tả
Năm xuất bản
2019
