Food Control Volume 101
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17. Consumers respond to a model for (re)building consumer trust in the food system; 18. Geographical origin authentication of onions using stable isotope ratio and compositions of C, H, O, N, and S; 19. Occurrence, distribution and viability of Anisakis spp. larvae in various kind of marketed herring products in Italy; 20. The future of NGS (Next Generation Sequencing) analysis in testing food authenticity; 21. Diffusion of mycotoxins and secondary metabolites in dry-cured meat products; 22. Detection of fish species substitution frauds in Italy: A targeted National Monitoring Plan; 23. Using loop-mediated isothermal amplification for fast species delimitation in eels (genus Anguilla), with special reference to the European eel (Anguilla anguilla); 24. Metal release from stainless steel 316L in whey protein - And simulated milk solutions under static and stirring conditions; 25. Application of next generation sequencing for species identification in meat and poultry products: A DNA metabarcoding approach; 26. Development and validation of two triplex real-time PCR systems for the simultaneous detection of six cereal species in processed meat products; 27. Quantitative authenticity testing of buffalo mozzarella via αs1-Casein using multiple reaction monitoring mass spectrometry; 28. Trace level determination of polycyclic aromatic hydrocarbons in raw and processed meat and fish products from European markets by GC-MS; 29. Safety of wild harvested and reared edible insects: A review; 30. Food fraud vulnerability assessment tools used in food industry; 31. Slaughter hygiene in European cattle and sheep abattoirs assessed by microbiological testing and Hygiene Performance Rating; 32. Efficacy of low concentration acidic electrolysed water and levulinic acid combination on fresh organic lettuce (Lactuca sativa Var. Crispa L.) and its antimicrobial mechanism;
2. Magnetic solid phase extraction based on mesoporous silica-coated iron oxide nanoparticles for simultaneous determination of biogenic amines in an Iranian traditional dairy product; Kashk; 3. Effect of chitosan/nisin/gallic acid coating on preservation of pork loin in high oxygen modified atmosphere packaging; 4. Identification and quantification of tuna species in canned tunas with sunflower medium by means of a technique based on front face fluorescence spectroscopy (FFFS); 5. Evaluation of the food safety and quality management systems of the cottage food manufacturing industry in Ghana; 6. Essential oils compounds as antimicrobial and antibiofilm agents against strains present in the meat industry; 7. Identification of six grouper species under the genus Epinephelus (Bloch, 1793) from Indian waters using PCR-RFLP of cytochrome c oxidase I (COI) gene fragment; 8. Hyperspectral imaging as a powerful tool for identification of papaya seeds in black pepper; 9. WHO Five Keys to Safer Food communication campaign - Evidence-based simple messages with a global impact; 10. Potential impact of engineered silver nanoparticles in the control of aflatoxins, ochratoxin A and the main aflatoxigenic and ochratoxigenic species affecting foods; 11. Determining the migration of nadic acid, terephthalic acid, isophthalic acid and two oligomers from polyester food cans into food in the U.S. market; 12. Rapid attachment of Listeria monocytogenes to hydroponic and soil grown lettuce leaves; 13. DNA-based bead array technology for simultaneous identification of eleven foodborne pathogens in chicken meat; 14. Air-activation of printed time–temperature integrator: A sandwich package case study; 15. Occurrence of aflatoxins in edible vegetable oils in Sri Lanka; 16. Assessment of safety risks associated with handling chicken as based on practices and knowledge of a group of South African consumers;
33. Impedance spectroscopy as a process analytical technology (PAT) tool for online monitoring of sucrose crystallization.
2. Magnetic solid phase extraction based on mesoporous silica-coated iron oxide nanoparticles for simultaneous determination of biogenic amines in an Iranian traditional dairy product; Kashk; 3. Effect of chitosan/nisin/gallic acid coating on preservation of pork loin in high oxygen modified atmosphere packaging; 4. Identification and quantification of tuna species in canned tunas with sunflower medium by means of a technique based on front face fluorescence spectroscopy (FFFS); 5. Evaluation of the food safety and quality management systems of the cottage food manufacturing industry in Ghana; 6. Essential oils compounds as antimicrobial and antibiofilm agents against strains present in the meat industry; 7. Identification of six grouper species under the genus Epinephelus (Bloch, 1793) from Indian waters using PCR-RFLP of cytochrome c oxidase I (COI) gene fragment; 8. Hyperspectral imaging as a powerful tool for identification of papaya seeds in black pepper; 9. WHO Five Keys to Safer Food communication campaign - Evidence-based simple messages with a global impact; 10. Potential impact of engineered silver nanoparticles in the control of aflatoxins, ochratoxin A and the main aflatoxigenic and ochratoxigenic species affecting foods; 11. Determining the migration of nadic acid, terephthalic acid, isophthalic acid and two oligomers from polyester food cans into food in the U.S. market; 12. Rapid attachment of Listeria monocytogenes to hydroponic and soil grown lettuce leaves; 13. DNA-based bead array technology for simultaneous identification of eleven foodborne pathogens in chicken meat; 14. Air-activation of printed time–temperature integrator: A sandwich package case study; 15. Occurrence of aflatoxins in edible vegetable oils in Sri Lanka; 16. Assessment of safety risks associated with handling chicken as based on practices and knowledge of a group of South African consumers;
33. Impedance spectroscopy as a process analytical technology (PAT) tool for online monitoring of sucrose crystallization.
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Date
2019
