Food Control Volume 103
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17. Polycyclic aromatic hydrocarbons in foods from the first regional total diet study in Sub-Saharan Africa: contamination profile and occurrence data; 18. Detection of viable but nonculturable Vibrio parahaemolyticus in shrimp samples using improved real-time PCR and real-time LAMP methods; 19. Listeria monocytogenes in low-moisture foods and ingredients; 20. Evaluation of commercial antimicrobials against stress-adapted Campylobacter jejuni on broiler wings by using immersion and electrostatic spray and an economic feasibility analysis; 21. Assessment of food safety at university food courts using surveys, observations, and microbial testing; 22. Molecular identification of seahorse and pipefish species sold as dried seafood in China: A market-based survey to highlight the actual needs for a proper trade; 23. Pathogenesis of Enterohemorrhagic Escherichia coli O157:H7 is mediated by the cytochrome P450 family in Caenorhabditis elegans animal model; 24. A microfluidic signal-off biosensor for rapid and sensitive detection of Salmonella using magnetic separation and enzymatic catalysis.
2. Validation protocol for commercial sterility testing methods; 3. Quality deterioration of grape tomato fruit during storage after treatments with gaseous ozone at conditions that significantly reduced populations of Salmonella on stem scar and smooth surface; 4. Development and validation of ultrafast PCR assays to detect six species of edible insects; 5. Multi-elemental analysis as a tool for characterization and differentiation of Portuguese wines according to their Protected Geographical Indication; 6. Frauds and fish species authentication: Study of the complete mitochondrial genome of some Sparidae to provide specific barcode markers; 7. Cognitive fluorescence sensing to monitor the storage conditions and locate adulterations of extra virgin olive oil; 8. Inactivation of Salmonella enterica and Enterococcus faecium NRRL B-2354 in cumin seeds by radiofrequency heating; 9. Au/ERGO nanoparticles supported on Cu-based metal-organic framework as a novel sensor for sensitive determination of nitrite; 10. Development of sandwich and competitive ELISA formats to determine β-conglycinin: Evaluation of their performance to detect soy in processed food; 11. The influence of the number of Escherichia coli results on the classification status and assessment of microbiological risk of shellfish production areas; 12. Salmonella response to physical interventions employed in red meat processing facilities; 13. Food safety knowledge, attitudes and practices of food handlers in restaurants in Kuwait; 14. Quantitative TLC-SERS detection of histamine in seafood with support vector machine analysis; 15. Resistance of Escherichia coli O157:H7 ATCC 35150 to ohmic heating as influenced by growth temperature and sodium chloride concentration in salsa; 16. Staphylococcus aureus enterotoxin genes detected in milk from various livestock species in northern pastoral region of Kenya;
2. Validation protocol for commercial sterility testing methods; 3. Quality deterioration of grape tomato fruit during storage after treatments with gaseous ozone at conditions that significantly reduced populations of Salmonella on stem scar and smooth surface; 4. Development and validation of ultrafast PCR assays to detect six species of edible insects; 5. Multi-elemental analysis as a tool for characterization and differentiation of Portuguese wines according to their Protected Geographical Indication; 6. Frauds and fish species authentication: Study of the complete mitochondrial genome of some Sparidae to provide specific barcode markers; 7. Cognitive fluorescence sensing to monitor the storage conditions and locate adulterations of extra virgin olive oil; 8. Inactivation of Salmonella enterica and Enterococcus faecium NRRL B-2354 in cumin seeds by radiofrequency heating; 9. Au/ERGO nanoparticles supported on Cu-based metal-organic framework as a novel sensor for sensitive determination of nitrite; 10. Development of sandwich and competitive ELISA formats to determine β-conglycinin: Evaluation of their performance to detect soy in processed food; 11. The influence of the number of Escherichia coli results on the classification status and assessment of microbiological risk of shellfish production areas; 12. Salmonella response to physical interventions employed in red meat processing facilities; 13. Food safety knowledge, attitudes and practices of food handlers in restaurants in Kuwait; 14. Quantitative TLC-SERS detection of histamine in seafood with support vector machine analysis; 15. Resistance of Escherichia coli O157:H7 ATCC 35150 to ohmic heating as influenced by growth temperature and sodium chloride concentration in salsa; 16. Staphylococcus aureus enterotoxin genes detected in milk from various livestock species in northern pastoral region of Kenya;
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Năm xuất bản
2019
