Food Control Volume 105
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18. Flavour fingerprint for the differentiation of Grappa from other Italian distillates by GC-MS and chemometrics; 19. A study of food safety knowledge, practice and training among food handlers in Ireland; 20. High-resolution melting of multiple barcode amplicons for plant species authentication; 21. Combining analysis of fatty acid composition and δ13C in extra-virgin olive oils as affected by harvest period and cultivar: Possible use in traceability studies; 22. A survey on the aflatoxin M1 occurrence in raw milk and dairy products from water buffalo in South China; 23. Persistent challenges in safety and hygiene control practices in emerging dairy chains: The case of Tanzania; 24. Radio frequency inactivation kinetics of Bacillus cereus spores in red pepper powder with different initial water activity; 25. Food quality and safety risk assessment using a novel HMM method based on GRA; 26. Metataxonomic analysis of the bacterial diversity in table olive dressing components; 27. Ethnic seafood products sold on the Italian market: labelling assessment and biological, chemical and physical risk characterization; 28. A comparative study of mid-infrared, UV–Visible and fluorescence spectroscopy in combination with chemometrics for the detection of adulteration of fresh olive oils with old olive oils; 29. Bio-removal of phenanthrene, 9-fluorenone and anthracene-9,10-dione by laccase from Aspergillus niger in waste cooking oils; 30. Prevalence of Shiga toxin-producing Escherichia coli (STEC) O157:H7, Six non-O157 STECs, and Salmonella on beef carcasses in Provincially Licensed Abattoirs in Alberta, Canada; 31. Introducing the Food Fraud Prevention Cycle (FFPC): A dynamic information management and strategic roadmap; 32. Consumers' perceptions of the safety of fresh produce sold at farmers’ markets;
2. Systematic review of industry food safety training topics & modalities; 3. Optimization of spiral continuous flow-through pulse light sterilization for Escherichia coli in red grape juice by response surface methodology; 4. Benzalkonium bromide is effective in removing Bacillus cereus biofilm on stainless steel when combined with cleaning-in-place; 5. Reduction of ochratoxin A in oats and rice by twin-screw extrusion processing with baking soda; 6. Multiplex PCR assay for identification and quantification of bovine and equine in minced meats using novel specific nuclear DNA sequences; 7. Fluorescence polarization immunoassay based on a new monoclonal antibody for the detection of the Diisobutyl phthalate in Yoghurt; 8. Blockchain and more - Algorithm driven food traceability; 9. Identification of two jellyfish species (Rhopilema esculentum kishinouye and Stomolophus meleagris) in Liaoning Province of China by a rapid, simple PCR-RFLP method; 10. Adulteration of beetroot red and paprika extract based food colorant with Monascus red pigments and their detection by HPLC-QTof MS analyses; 11. Simultaneous detection of 4(5)-methylimidazole and acrylamide in biscuit products by isotope-dilution UPLC-MS/MS; 12. A global approach for prioritizing chemical contaminants in raw materials of food for infants and young children; 13. FT-IR and untargeted chemometric analysis for adulterant detection in chia and sesame oils; 14. Quantitative microbiological slaughter process analysis in a large-scale Swiss poultry abattoir; 15. Reassessment of acrylamide content in breakfast cereals. Evolution of the Spanish market from 2006 to 2018; 16. Multivariate statistics: Considerations and confidences in food authenticity problems; 17. Detection of irradiated plant foods by photo- and thermally-stimulated luminescence;
33. Food business operators’ opinions on disclosed food safety inspections and occurrence of disagreements with inspector grading; 34. Antimicrobial and antibiofilm efficacy and mechanism of essential oil from Citrus Changshan-huyou Y. B. chang against Listeria monocytogenes; 35. Wine chemical, sensory, aroma compound and protein analysis of wines produced from chemical and biological fungicide treated Chenin blanc grapes; 36. Glucose oxidase as a control agent against the fungal pathogen Botrytis cinerea in postharvest strawberry; 37. A sensitive UHPLC-ESI-MS/MS method for the determination of tropane alkaloids in herbal teas and extracts.
2. Systematic review of industry food safety training topics & modalities; 3. Optimization of spiral continuous flow-through pulse light sterilization for Escherichia coli in red grape juice by response surface methodology; 4. Benzalkonium bromide is effective in removing Bacillus cereus biofilm on stainless steel when combined with cleaning-in-place; 5. Reduction of ochratoxin A in oats and rice by twin-screw extrusion processing with baking soda; 6. Multiplex PCR assay for identification and quantification of bovine and equine in minced meats using novel specific nuclear DNA sequences; 7. Fluorescence polarization immunoassay based on a new monoclonal antibody for the detection of the Diisobutyl phthalate in Yoghurt; 8. Blockchain and more - Algorithm driven food traceability; 9. Identification of two jellyfish species (Rhopilema esculentum kishinouye and Stomolophus meleagris) in Liaoning Province of China by a rapid, simple PCR-RFLP method; 10. Adulteration of beetroot red and paprika extract based food colorant with Monascus red pigments and their detection by HPLC-QTof MS analyses; 11. Simultaneous detection of 4(5)-methylimidazole and acrylamide in biscuit products by isotope-dilution UPLC-MS/MS; 12. A global approach for prioritizing chemical contaminants in raw materials of food for infants and young children; 13. FT-IR and untargeted chemometric analysis for adulterant detection in chia and sesame oils; 14. Quantitative microbiological slaughter process analysis in a large-scale Swiss poultry abattoir; 15. Reassessment of acrylamide content in breakfast cereals. Evolution of the Spanish market from 2006 to 2018; 16. Multivariate statistics: Considerations and confidences in food authenticity problems; 17. Detection of irradiated plant foods by photo- and thermally-stimulated luminescence;
33. Food business operators’ opinions on disclosed food safety inspections and occurrence of disagreements with inspector grading; 34. Antimicrobial and antibiofilm efficacy and mechanism of essential oil from Citrus Changshan-huyou Y. B. chang against Listeria monocytogenes; 35. Wine chemical, sensory, aroma compound and protein analysis of wines produced from chemical and biological fungicide treated Chenin blanc grapes; 36. Glucose oxidase as a control agent against the fungal pathogen Botrytis cinerea in postharvest strawberry; 37. A sensitive UHPLC-ESI-MS/MS method for the determination of tropane alkaloids in herbal teas and extracts.
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Năm xuất bản
2019
