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National Agricultural Library
U.S. Department of Agriculture
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  3. Research Publications (Food Safety)

Research Publications (Food Safety)

This page tracks research articles published in national and international peer-reviewed journals. Recent articles are available ahead of print and searchable by Journal, Article Title, and Category. Research publications are tracked across six categories: Bacterial Pathogens, Chemical Contaminants, Natural Toxins, Parasites, Produce Safety, and Viruses. Articles produced by USDA Grant Funding Agencies (requires login) and FDA Grant Funding Agencies (requires login) are also tracked in Scopus.

Displaying 101 - 125 of 390

  1. How postharvest variables in the pulse value chain affect nutrient digestibility and bioaccessibility

    • Comprehensive Reviews in Food Science and Food Safety

    • Comprehensive Reviews in Food Science and Food Safety, EarlyView. Abstract

  2. Advances in quantification and analysis of the celiac‐related immunogenic potential of gluten

    • Comprehensive Reviews in Food Science and Food Safety

    • Comprehensive Reviews in Food Science and Food Safety, EarlyView.

  3. Application of nonthermal processing technologies in extracting and modifying polysaccharides: A critical review

    • Comprehensive Reviews in Food Science and Food Safety

    • Comprehensive Reviews in Food Science and Food Safety, EarlyView. Abstract

  4. Residues of glyphosate in food and dietary exposure

    • Comprehensive Reviews in Food Science and Food Safety

    • Comprehensive Reviews in Food Science and Food Safety, EarlyView. Abstract

  5. A review of Canadian and international food safety systems: Issues and recommendations for the future

    • Comprehensive Reviews in Food Science and Food Safety

    • Comprehensive Reviews in Food Science and Food Safety, EarlyView. Abstract

  6. Future trends of processed meat products concerning perceived healthiness: A review

    • Comprehensive Reviews in Food Science and Food Safety

    • Comprehensive Reviews in Food Science and Food Safety, EarlyView. Abstract

  7. Dietary N‐epsilon‐carboxymethyllysine as for a major glycotoxin in foods: A review

    • Comprehensive Reviews in Food Science and Food Safety

    • Comprehensive Reviews in Food Science and Food Safety, EarlyView. Abstract

  8. Saccharomyces cerevisiae biomass as a source of next‐generation food preservatives: Evaluating potential proteins as a source of antimicrobial peptides

    • Comprehensive Reviews in Food Science and Food Safety

    • Comprehensive Reviews in Food Science and Food Safety, EarlyView. Abstract

  9. Aroma and color development during the production of specialty malts: A review

    • Comprehensive Reviews in Food Science and Food Safety

    • Comprehensive Reviews in Food Science and Food Safety, EarlyView. Abstract

  10. Strategies for the identification and sensory evaluation of volatile constituents in wine

    • Comprehensive Reviews in Food Science and Food Safety

    • Comprehensive Reviews in Food Science and Food Safety, EarlyView. Abstract

  11. Cold plasma for the preservation of aquatic food products: An overview

    • Comprehensive Reviews in Food Science and Food Safety

    • Comprehensive Reviews in Food Science and Food Safety, EarlyView. Abstract

  12. Propionic acid bacteria in the food industry: An update on essential traits and detection methods

    • Comprehensive Reviews in Food Science and Food Safety

    • Comprehensive Reviews in Food Science and Food Safety, EarlyView. Abstract

  13. Effect of processing technologies on the digestibility of egg proteins

    • Comprehensive Reviews in Food Science and Food Safety

    • Comprehensive Reviews in Food Science and Food Safety, EarlyView. Abstract

  14. Green‐based active packaging: Opportunities beyond COVID‐19, food applications, and perspectives in circular economy—A brief review

    • Comprehensive Reviews in Food Science and Food Safety

    • Comprehensive Reviews in Food Science and Food Safety, EarlyView. Abstract

  15. Electrohydrodynamic drying: Can we scale‐up the technology to make dried fruits and vegetables more nutritious and appealing?

    • Comprehensive Reviews in Food Science and Food Safety

    • Comprehensive Reviews in Food Science and Food Safety, EarlyView. Abstract

  16. Slow digestion‐oriented dietary strategy to sustain the secretion of GLP‐1 for improved glucose homeostasis

    • Comprehensive Reviews in Food Science and Food Safety

    • Comprehensive Reviews in Food Science and Food Safety, EarlyView.

  17. Thermal processing implications on the digestibility of meat, fish and seafood proteins

    • Comprehensive Reviews in Food Science and Food Safety

    • Comprehensive Reviews in Food Science and Food Safety, EarlyView. Abstract

  18. Research advancements in optical imaging and spectroscopic techniques for nondestructive detection of mold infection and mycotoxins in cereal grains and nuts

    • Comprehensive Reviews in Food Science and Food Safety

    • Comprehensive Reviews in Food Science and Food Safety, EarlyView. Abstract

  19. Authentication of berries and berry‐based food products

    • Comprehensive Reviews in Food Science and Food Safety

    • Comprehensive Reviews in Food Science and Food Safety, EarlyView. Abstract

  20. Alternaria toxins—Still emerging?

    • Comprehensive Reviews in Food Science and Food Safety

    • Comprehensive Reviews in Food Science and Food Safety, EarlyView. Abstract

  21. Gaseous ozone to preserve quality and enhance microbial safety of fresh produce: Recent developments and research needs

    • Comprehensive Reviews in Food Science and Food Safety

    • Comprehensive Reviews in Food Science and Food Safety, EarlyView. Abstract

  22. Validation of process technologies for enhancing the safety of low‐moisture foods: A review

    • Comprehensive Reviews in Food Science and Food Safety

    • Comprehensive Reviews in Food Science and Food Safety, EarlyView. Abstract

  23. Pulse‐based snacks as functional foods: Processing challenges and biological potential

    • Comprehensive Reviews in Food Science and Food Safety

    • Comprehensive Reviews in Food Science and Food Safety, EarlyView. Abstract

  24. Informative and corrective responsive packaging: Advances in farm‐to‐fork monitoring and remediation of food quality and safety

    • Comprehensive Reviews in Food Science and Food Safety

    • Comprehensive Reviews in Food Science and Food Safety, EarlyView. Abstract

  25. Whey allergens: Influence of nonthermal processing treatments and their detection methods

    • Comprehensive Reviews in Food Science and Food Safety

    • Comprehensive Reviews in Food Science and Food Safety, EarlyView. Whey and its components are recognized as value-added ingredients in infant formulas, beverages, sports nutritious foods, and other food products. Whey offers opportunities for the food industrial sector to develop functional foods with potential health benefits due to its unique physiological and functional attributes.