Risk assessment of antimicrobial resistance along the food chain through culture‐independent methodologies

by Host institution: Department of Food Hygiene and Technology, Institute of Food Science and Technology, Universidad de León, León, Spain, E Likotrafiti, EA Oniciuc, M Prieto, JA Santos, S López, A Alvarez‐Ordóñez
Published 2018-08-01

Chemical risks associated with ready‐to‐eat vegetables: quantitative analysis to estimate formation and/or accumulation of disinfection byproducts during washing

by Research Group on Quality, Safety and Bioactivity of Plant Foods, Department of Food Science and Technology, CEBAS‐CSIC (Spanish National Research Council), Campus Universitario de Espinardo 25, 30100 Murcia, Spain, Juliana Rodrigues Gadelha, Spain, JR Gadelha, A Allende, F López‐Gálvez, P Fernández, MI Gil, JA Egea
Published 2019-09-01

Controlled Release of Natural Antioxidants from Polymer Food Packaging by Molecular Encapsulation with Cyclodextrins

by Koontz, John L.
Published 2014

Rheological Properties of Peanut Paste and Characterization of Fat Bloom Formation in Peanut-Chocolate Confectionery

by Buck, Vinodini
Published 2014

Effects of Apple Development and Damage on the Internalization of Escherichia coli O157:H7 as Observed Under Field and Laboratory Conditions

by Hereford, Megan Lee
Published 2014

Antibacterial Activity of Hydrogen Peroxide Against Escherichia Coli O157:H7 and Salmonella Spp. in Fruit Juices, Both Alone and in Combination With Organic Acids

by Schurman, John Jackson
Published 2014

Implicit and Explicit Emotional Responses to Light Induced Milk Oxidation and Breakfast Meals

by Walsh, Alexandra Margaret
Published 2017

Modification of soybean proteins by immobilized proteases

by Lee, Jin Woo
Published 2017

Binding mechanism of K88ab pili produced by enterotoxigenic Escherichia coli

by Choi, Suk Ho
Published 2017

Factors Influencing Salmonella Survival in Agricultural Soils and Internalization through Solanaceous Crop Roots

by Bardsley, Cameron Anders
Published 2021

Impacts of low-water activity food type on inactivation kinetics and models of foodborne pathogens treated with low-temperature, vacuum-assisted steam processing

by Acuff, Jennifer Claire
Published 2021

Nutritional Value of Spent Hibiscus Calyces and Assessment of Consumers' Knowledge and Perception of Hibiscus Products for the Promotion of their Consumption

by Ndiaye, Oumoule
Published 2021

Impact of Yeast Nutrient Supplementation Strategies on Hydrogen Sulfide Production during Cider Fermentation

by Moore, Amy Nicole
Published 2021

Development and Evaluation of Food Safety Signs

by O'Connor, Sandra
Published 2014

Ensuring the Stability of Natamycin on Shredded Cheese

by Teter, Vanessa Elizabeth
Published 2014

Effects of Starch-based Anti-caking Agents on the Functional Properties of Shredded Mozzarella Cheese

by Akins, Maureen Lynch
Published 2014

Association of Salmonella enterica serotype Newport with Tomato Plants through Irrigation Water, Grown under Controlled Environmental Conditions

by Hintz, Leslie Diane
Published 2014

Development of standardized dry roasting procedures for Virginia type peanuts

by Khan, Jasim
Published 2021

Development of Omega-3-Fatty Acid Enriched Finishing Feed and Value Added Tilapia Product

by Stoneham, Tyler R.
Published 2017

Sodium hypophosphite inhibition of Clostridium botulinum in pasteurized comminuted pork

by Leifer, Arthur M.
Published 2021