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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 151 - 175 of 192

  1. Mathematical approach for the Listeria monocytogenes inactivation during high hydrostatic pressure processing of a simulated meat medium

    • Innovative Food Science & Emerging Technologies

    • Publication date: June 2018

      Innovative Food Science & Emerging Technologies, Volume 47

      Author(s): Arícia Possas, Fernando Pérez-Rodríguez, Antonio Valero, Francisco Rincón, Rosa María García-Gimeno

      • Listeria monocytogenes
      • Bacterial pathogens

  2. Inactivation of Escherichia coli, Listeria and Salmonella by single and multiple wavelength ultraviolet-light emitting diodes

    • Innovative Food Science & Emerging Technologies

    • Publication date: June 2018

      Innovative Food Science & Emerging Technologies, Volume 47

      Author(s): Andrew Green, Vladimir Popović, Jacob Pierscianowski, Michael Biancaniello, Keith Warriner, Tatiana Koutchma

      • Salmonella
      • Bacterial pathogens

  3. Nanoemulsions of Mentha piperita L. essential oil in combination with mild heat, pulsed electric fields (PEF) and high hydrostatic pressure (HHP) as an alternative to inactivate Escherichia coli O157: H7 in fruit juices

    • Innovative Food Science & Emerging Technologies

    • Publication date: Available online 4 July 2018
      Innovative Food Science & Emerging Technologies

      Author(s): Rayssa Julliane de Carvalho, Geany Targino de Souza, Elisa Pagán, Diego García-Gonzalo, Marciane Magnani, Rafael Pagán

      • Bacterial pathogens

  4. Extraction of phenolic compounds from olive pomace by using natural deep eutectic solvents and innovative extraction techniques

    • Innovative Food Science & Emerging Technologies

    • Publication date: Available online 4 July 2018
      Innovative Food Science & Emerging Technologies

      Author(s): Sofia Chanioti, Constantina Tzia

  5. Nisin and other antimicrobial peptides: Production, mechanisms of action, and application in active food packaging

    • Innovative Food Science & Emerging Technologies

    • Publication date: Available online 27 June 2018
      Innovative Food Science & Emerging Technologies

      Author(s): Johnson C.P. Santos, Rita C.S. Sousa, Caio G. Otoni, Allan R.F. Moraes, Victor G.L. Souza, Eber A.A. Medeiros, Paula J.P. Espitia, Ana C.S. Pires, Jane S.R. Coimbra, Nilda F.F. Soares

  6. Validation of coffee by-products as novel food ingredients

    • Innovative Food Science & Emerging Technologies

    • Publication date: Available online 22 June 2018
      Innovative Food Science & Emerging Technologies

      Author(s): Amaia Iriondo-DeHond, Natalia Aparicio García, Beatriz Fernandez-Gomez, Eduardo Guisantes-Batan, Francisco Velázquez Escobar, Gracia Patricia Blanch, Manuel Ignacio San Andres, Sebastián Sanchez-Fortun, María Dolores del Castillo

      • Pesticide residues
      • Chemical contaminants
      • Pesticide residues
      • Chemical contaminants

  7. Non-thermal plasma for elimination of pesticide residues in mango

    • Innovative Food Science & Emerging Technologies

    • Publication date: August 2018
      Innovative Food Science & Emerging Technologies, Volume 48

      Author(s): Khanh Thi Kim Phan, Huan Tai Phan, Dheerawan Boonyawan, Pilairuk Intipunya, Charles S. Brennan, Joe M. Regenstein, Yuthana Phimolsiripol

      • Pesticide residues
      • Chemical contaminants

  8. Bread enriched with cricket powder (Acheta domesticus): A technological, microbiological and nutritional evaluation

    • Innovative Food Science & Emerging Technologies

    • Publication date: Available online 7 June 2018
      Innovative Food Science & Emerging Technologies

      Author(s): Andrea Osimani, Vesna Milanović, Federica Cardinali, Andrea Roncolini, Cristiana Garofalo, Francesca Clementi, Marina Pasquini, Massimo Mozzon, Roberta Foligni, Nadia Raffaelli, Federica Zamporlini, Lucia Aquilanti

  9. Development of amino-functionalized membranes for removal of microorganism

    • Innovative Food Science & Emerging Technologies

    • Publication date: August 2018
      Innovative Food Science & Emerging Technologies, Volume 48

      Author(s): Nataly Peña-Gómez, María Ruiz-Rico, Isabel Fernández-Segovia, José M. Barat

      • Bacterial pathogens

  10. Radio-frequency treatment for stabilization of wheat germ: Dielectric properties and heating uniformity

    • Innovative Food Science & Emerging Technologies

    • Publication date: August 2018
      Innovative Food Science & Emerging Technologies, Volume 48

      Author(s): Bo Ling, James G. Lyng, Shaojin Wang

  11. Use of pomegranate peel extract incorporated zein film with improved properties for prolonged shelf life of fresh Himalayan cheese (Kalari/kradi)

    • Innovative Food Science & Emerging Technologies

    • Publication date: August 2018
      Innovative Food Science & Emerging Technologies, Volume 48

      Author(s): Mehvesh Mushtaq, Asir Gani, Adil Gani, Hilal Ahmed Punoo, F.A. Masoodi

      • Clostridium perfringens
      • Staphylococcus aureus
      • Bacterial pathogens

  12. Towards realizing robotic potential in future intelligent food manufacturing systems

    • Innovative Food Science & Emerging Technologies

    • Publication date: August 2018
      Innovative Food Science & Emerging Technologies, Volume 48

      Author(s): Zeashan Hameed Khan, Azfar Khalid, Jamshed Iqbal

  13. Effects of preliminary treatment by pulsed electric fields and convective air-drying on characteristics of fried potato

    • Innovative Food Science & Emerging Technologies

    • Publication date: June 2018
      Innovative Food Science & Emerging Technologies, Volume 47

      Author(s): Caiyun Liu, Nabil Grimi, Nikolai Lebovka, Eugene Vorobiev

  14. Development of mobile boiling system for turmeric (Curcuma longa)

    • Innovative Food Science & Emerging Technologies

    • Publication date: June 2018
      Innovative Food Science & Emerging Technologies, Volume 47

      Author(s): Wasiya Farzana, T. Pandiarajan, S. Ganapathy

  15. Meeting new challenges in food science technology: the development of complex systems approach for food and biobased research

    • Innovative Food Science & Emerging Technologies

    • Publication date: Available online 9 April 2018
      Innovative Food Science & Emerging Technologies

      Author(s): Hugo de Vries, Monique Axelos, Pascale Sarni-Manchado, Michael O'Donohue

  16. Milk-clotting activity of high pressure processed coagulants: Evaluation at different pH and temperatures and pH influence on the stability

    • Innovative Food Science & Emerging Technologies

    • Publication date: Available online 6 April 2018
      Innovative Food Science & Emerging Technologies

      Author(s): Bruno Ricardo de Castro Leite Júnior, Alline Artigiani Lima Tribst, Rickey Y. Yada, Marcelo Cristianini

      • Chemical contaminants

  17. Resistance changes in Salmonella enterica serovar Typhimurium treated by High Hydrostatic Pressure and Pulsed Electric Fields and assessment of virulence changes by using Caenorhabditis elegans as a test organism

    • Innovative Food Science & Emerging Technologies

    • Publication date: Available online 5 April 2018
      Innovative Food Science & Emerging Technologies

      Author(s): Maria Sanz-Puig, Adriana Velázquez Moreira, Clara Torres, Jose Ángel Guerrero Beltran, Luis Miguel Cunha, Antonio Martinez, Dolores Rodrigo

      • Bacterial pathogens
      • Salmonella
      • Bacterial pathogens
      • Salmonella

  18. Orange juice processing using a continuous flow ultrasound-assisted supercritical CO2 system: Microbiota inactivation and product quality

    • Innovative Food Science & Emerging Technologies

    • Publication date: Available online 3 April 2018
      Innovative Food Science & Emerging Technologies

      Author(s): I. Paniagua-Martínez, A. Mulet, M.A. García-Alvarado, J. Benedito

  19. Insects as ingredients for bakery goods. A comparison study of H. illucens, A. domestica and T. molitor flours

    • Innovative Food Science & Emerging Technologies

    • Publication date: Available online 21 March 2018
      Innovative Food Science & Emerging Technologies

      Author(s): Cristina M. González, Raquel Garzón, Cristina M. Rosell

  20. Fermentation of commercial soy beverages with lactobacilli and bifidobacteria strains featuring high β-glucosidase activity

    • Innovative Food Science & Emerging Technologies

    • Publication date: Available online 16 March 2018
      Innovative Food Science & Emerging Technologies

      Author(s): Susana Delgado, Lucía Guadamuro, Ana Belén Flórez, Lucía Vázquez, Baltasar Mayo

  21. Comparison between thermal pasteurization and high pressure processing of bovine skim milk in relation to denaturation and immunogenicity of native milk proteins

    • Innovative Food Science & Emerging Technologies

    • Publication date: Available online 15 March 2018
      Innovative Food Science & Emerging Technologies

      Author(s): Dimuthu Bogahawaththa, Roman Buckow, Jayani Chandrapala, Todor Vasiljevic

  22. Modulation of the emulsifying properties of pea globulin soluble aggregates by dynamic high-pressure fluidization

    • Innovative Food Science & Emerging Technologies

    • Publication date: Available online 14 March 2018
      Innovative Food Science & Emerging Technologies

      Author(s): Bonastre Oliete, Francois Potin, Eliane Cases, Rémi Saurel

  23. Effect of thermal and high-pressure treatments on the antirotaviral activity of human milk fractions

    • Innovative Food Science & Emerging Technologies

    • Publication date: Available online 7 March 2018
      Innovative Food Science & Emerging Technologies

      Author(s): José Antonio Parrón, Daniel Ripollés, Sergio José Ramos, María Dolores Pérez, Miguel Calvo, Lourdes Sánchez

  24. High pressure processing (HPP) of aronia berry purée: Effects on physicochemical properties, microbial counts, bioactive compounds, and antioxidant capacities

    • Innovative Food Science & Emerging Technologies

    • Publication date: Available online 7 March 2018
      Innovative Food Science & Emerging Technologies

      Author(s): Bo Yuan, Mary-Grace C. Danao, Jayne E. Stratton, Steven A. Weier, Curtis L. Weller, Mei Lu

  25. Food engineering and food science and technology: Forward-looking journey to future new horizons

    • Innovative Food Science & Emerging Technologies

    • Publication date: Available online 7 March 2018
      Innovative Food Science & Emerging Technologies

      Author(s): I. Sam Saguy, Yrjö H. Roos, Eli Cohen