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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 393

  1. Applications of novel processing technologies to enhance the safety and bioactivity of milk

    • Comprehensive Reviews in Food Science and Food Safety

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

  2. Advanced applications of chemo‐responsive dyes based odor imaging technology for fast sensing food quality and safety: A review

    • Comprehensive Reviews in Food Science and Food Safety

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

  3. Effect of nonthermal treatments on selected natural food pigments and color changes in plant material

    • Comprehensive Reviews in Food Science and Food Safety

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

  4. 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

  5. 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.

  6. 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

  7. 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

  8. 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

  9. 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

  10. 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

  11. 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

  12. 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

  13. 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

  14. 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

  15. 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

  16. 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

  17. 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

  18. 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

  19. 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.

  20. 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

  21. 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

  22. 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

  23. Alternaria toxins—Still emerging?

    • Comprehensive Reviews in Food Science and Food Safety

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

  24. 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

  25. 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