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National Agricultural Library
U.S. Department of Agriculture
  1. Home
  2. Human Nutrition and Food Safety
  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 196

  1. Gluten-free bread: effect of soy and corn co-products on the quality parameters

    • European Food Research and Technology

    • Abstract

  2. Inhomogeneity in the lauter tun: a chromatographic view

    • European Food Research and Technology

    • Abstract

  3. Anthocyanins enhance yeast’s adsorption of Ochratoxin A during the alcoholic fermentation

    • European Food Research and Technology

    • Abstract

      • Mycotoxins
      • Natural toxins

  4. The effect of different substrates on the growth of six cultivated mushroom species and composition of macro and trace elements in their fruiting bodies

    • European Food Research and Technology

    • Abstract

  5. A laboratory-scale model cocoa fermentation using dried, unfermented beans and artificial pulp can simulate the microbial and chemical changes of on-farm cocoa fermentation

    • European Food Research and Technology

    • Abstract

  6. Differences in the occurence and efficiency of antimicrobial compounds produced by lactic acid bacteria

    • European Food Research and Technology

    • Abstract

      • Listeria monocytogenes
      • Bacterial pathogens

  7. Factors influencing post-mortem quality, safety and storage stability of mackerel species: a review

    • European Food Research and Technology

    • Abstract

  8. Duplex digital PCR for the determination of meat proportions of sausages containing meat from chicken, turkey, horse, cow, pig and sheep

    • European Food Research and Technology

    • Abstract

  9. Comparative study on the acceptability and consumer appeal of commercial products and research-optimised low-salt frankfurters and cooked ham manufactured using high-pressure processing and organic acids

    • European Food Research and Technology

    • Abstract

  10. Antibacterial activities of plant-derived compounds and essential oils against Cronobacter strains

    • European Food Research and Technology

    • Abstract

      • Cronobacter
      • Bacterial pathogens

  11. Antibacterial properties of combined non-thermal treatments based on bioactive edible coating, ozonation, and gamma irradiation on ready-to-eat frozen green peppers: evaluation of their freshness and sensory qualities

    • European Food Research and Technology

    • Abstract

      • Bacterial pathogens

  12. Screening of post-harvest decontamination methods for cereal grains and their impact on grain quality and technological performance

    • European Food Research and Technology

    • Abstract

  13. Botanical traceability of unifloral honeys by chemometrics based on head-space gas chromatography

    • European Food Research and Technology

    • Abstract

  14. Immunochemical techniques for anabolic androgenic steroid: matrix effects study for food supplements

    • European Food Research and Technology

    • Abstract

  15. Potential of sweet cherry ( Prunus avium L.) by-products: bioactive compounds and antioxidant activity of leaves and petioles

    • European Food Research and Technology

    • Abstract

  16. Quantification of the allergen soy ( Glycine max ) in food using digital droplet PCR (ddPCR)

    • European Food Research and Technology

    • Abstract

  17. A comparative study of gluten-free sprouts in the gluten-free bread-making process

    • European Food Research and Technology

    • Abstract

  18. Vinegar production to valorise Citrus bergamia by-products

    • European Food Research and Technology

    • Abstract

  19. Ham processing: effects of tumbling, cooking and high pressure on proteins

    • European Food Research and Technology

    • Abstract

  20. Chemical, functional and thermal characterization, and fatty acid profile of the edible grasshopper ( Sphenarium purpurascens Ch.)

    • European Food Research and Technology

    • Abstract

  21. Evaluation of human exposure to aluminum from food and food contact materials

    • European Food Research and Technology

    • Abstract

  22. Effect of starter cultures on taste-active amino acids and survival of pathogenic Escherichia coli in dry fermented beef sausages

    • European Food Research and Technology

    • Abstract

      • Staphylococcus aureus
      • Bacterial pathogens

  23. The petioles and leaves of sweet cherry ( Prunus avium L.) as a potential source of natural bioactive compounds

    • European Food Research and Technology

    • Abstract

  24. Study of biological activity of Tricholoma equestre fruiting bodies and their safety for human

    • European Food Research and Technology

    • Abstract

  25. Beer as a potential source of macroelements in a diet: the analysis of calcium, chlorine, potassium, and phosphorus content in a popular low-alcoholic drink

    • European Food Research and Technology

    • Abstract