Food Control Volume 102
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16. Authentication of farmed and wild european eel (Anguilla anguilla) by fatty acid profile and carbon and nitrogen isotopic analyses; 17. Adhesion to stainless steel surfaces and detection of viable but non cultivable cells of Vibrio parahaemolyticus and Vibrio cholerae isolated from shrimps in seafood processing environments: Stayin’ alive?; 18. The influence of disgust sensitivity on self-reported food hygiene behaviour; 19. Escherichia coli isolated from food sources and irrigation water: A potential risk for causing intestinal dysfunction?; 20. FT-IR extra virgin olive oil classification based on ethyl ester content; 21. Quantitation of free and modified Alternaria mycotoxins in European food products by LC-MS/MS; 22. Flexible distribution of tasks in meat inspection – A pilot study; 23. Antimicrobial resistant Escherichia coli isolates detected in raw milk of livestock in pastoral areas of northern Kenya; 24. A rapid immobilized trypsin digestion combined with liquid chromatography – Tandem mass spectrometry for the detection of milk allergens in baked food; 25. The risk assessment of Vibrio parahaemolyticus in raw oysters in Taiwan under the seasonal variations, time horizons, and climate scenarios; 26. Influence of radio frequency treatment on in-shell walnut quality and Staphylococcus aureus ATCC 25923 survival; 27. Membrane disruption and DNA binding of Fusarium graminearum cell induced by C16-Fengycin A produced by Bacillus amyloliquefaciens; 28. Identification and determination of glycoprotein of edible brid's nest by nanocomposites based lateral flow immunoassay; 29. Major ergot alkaloids in naturally contaminated cool-season barley grain grown under a cold climate condition in western Canada, explored with near-infrared (NIR) and fourier transform mid-infrared (ATR-FT/MIR) spectroscopy;
2. Adsorption properties of magnetic carbon nanotubes for patulin removal from aqueous solution systems; 3. Binding ability of phthalate monoesters by Saccharomyces cerevisiae strains in vitro; 4. Mercury in stir-fried and raw mushrooms from the Boletaceae family from the geochemically anomalous region in the Midu county, China; 5. Thermal resistance of Listeria monocytogenes in natural unsweetened cocoa powder under different water activity; 6. Model for heat and mass transport during cooking of cod loin in a convection oven; 7. Tracing the geographical origins of Yesso scallop (Patinopecten yessoensis) by using compound-specific isotope analysis: An approach for overcoming the seasonal effect; 8. Gap analysis of the Canadian food fraud regulatory oversight and recommendations for improvement; 9. Formation of 5-hydroxymethylfurfural in industrial-scale apple juice concentrate processing; 10. Synergistic effect of ohmic heating and UV-C irradiation for inactivation of Escherichia coli O157:H7, Salmonella Typhimurium and Listeria monocytogenes in buffered peptone water and tomato juice; 11. Metagenomic analysis of the fecal microbiomes from Escherichia coli O157:H7-shedding and non-shedding cows on a single dairy farm; 12. Use of protective culture to control the growth of Listeria monocytogenes and Salmonella typhimurium in ready-to-eat cook-chill products; 13. Synergistic effect of sequential wash treatment with two different low-dosage antimicrobial washes in combination with frozen storage increases Salmonella Typhimurium and Listeria monocytogenes reduction on wild blueberries; 14. Biocontrol potential of phage Deep-Blue against psychrotolerant Bacillus weihenstephanensis; 15. Prevalence, antimicrobial resistance and virulence genes characterization of nontyphoidal Salmonella isolated from retail chicken meat shops in Northern India;
30. Cost estimation of listeriosis (Listeria monocytogenes) occurrence in South Africa in 2017 and its food safety implications; 31. Simple and rapid method to analyse squalene in olive oils and extra virgin olive oils.
2. Adsorption properties of magnetic carbon nanotubes for patulin removal from aqueous solution systems; 3. Binding ability of phthalate monoesters by Saccharomyces cerevisiae strains in vitro; 4. Mercury in stir-fried and raw mushrooms from the Boletaceae family from the geochemically anomalous region in the Midu county, China; 5. Thermal resistance of Listeria monocytogenes in natural unsweetened cocoa powder under different water activity; 6. Model for heat and mass transport during cooking of cod loin in a convection oven; 7. Tracing the geographical origins of Yesso scallop (Patinopecten yessoensis) by using compound-specific isotope analysis: An approach for overcoming the seasonal effect; 8. Gap analysis of the Canadian food fraud regulatory oversight and recommendations for improvement; 9. Formation of 5-hydroxymethylfurfural in industrial-scale apple juice concentrate processing; 10. Synergistic effect of ohmic heating and UV-C irradiation for inactivation of Escherichia coli O157:H7, Salmonella Typhimurium and Listeria monocytogenes in buffered peptone water and tomato juice; 11. Metagenomic analysis of the fecal microbiomes from Escherichia coli O157:H7-shedding and non-shedding cows on a single dairy farm; 12. Use of protective culture to control the growth of Listeria monocytogenes and Salmonella typhimurium in ready-to-eat cook-chill products; 13. Synergistic effect of sequential wash treatment with two different low-dosage antimicrobial washes in combination with frozen storage increases Salmonella Typhimurium and Listeria monocytogenes reduction on wild blueberries; 14. Biocontrol potential of phage Deep-Blue against psychrotolerant Bacillus weihenstephanensis; 15. Prevalence, antimicrobial resistance and virulence genes characterization of nontyphoidal Salmonella isolated from retail chicken meat shops in Northern India;
30. Cost estimation of listeriosis (Listeria monocytogenes) occurrence in South Africa in 2017 and its food safety implications; 31. Simple and rapid method to analyse squalene in olive oils and extra virgin olive oils.
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Năm xuất bản
2019
