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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 176 - 192 of 192

  1. Model-based energy performance analysis of high pressure processing systems

    • Innovative Food Science & Emerging Technologies

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

      Author(s): James C. Atuonwu, Savvas A. Tassou

  2. Pulsed Electric Fields enhances calcium infusion for improving the hardness of blanched carrots

    • Innovative Food Science & Emerging Technologies

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

      Author(s): Sze Ying Leong, Dafu Du, Indrawati Oey

  3. Changes in the shelf life stability of riboflavin, vitamin C and antioxidant properties of milk after (ultra) high pressure homogenization: Direct and indirect effects

    • Innovative Food Science & Emerging Technologies

    • Publication date: Available online 17 February 2018
      Innovative Food Science & Emerging Technologies

      Author(s): Sion Sharabi, Zoya Okun, Avi Shpigelman

  4. Effect of low and high pulsed electric field processing on macro and micro minerals in beef and chicken

    • Innovative Food Science & Emerging Technologies

    • Publication date: February 2018
      Innovative Food Science & Emerging Technologies, Volume 45

      Author(s): Ammar Ahmad Khan, Muhammad Atif Randhawa, Alan Carne, Isam A. Mohamed Ahmed, Fahad Y. Al-Juhaimi, David Barr, Malcolm Reid, Alaa El-Din A. Bekhit

  5. Microbial and physicochemical evolution during hyperbaric storage at room temperature of fresh Atlantic salmon (Salmo salar)

    • Innovative Food Science & Emerging Technologies

    • Publication date: February 2018
      Innovative Food Science & Emerging Technologies, Volume 45

      Author(s): Liliana G. Fidalgo, Álvaro T. Lemos, Ivonne Delgadillo, Jorge A. Saraiva

  6. Electro-membrane fractionation of antioxidant peptides from protein hydrolysates of rainbow trout (Oncorhynchus mykiss) byproducts

    • Innovative Food Science & Emerging Technologies

    • Publication date: February 2018
      Innovative Food Science & Emerging Technologies, Volume 45

      Author(s): Shyam Suwal, Sunantha Ketnawa, Andrea M. Liceaga, Jen-Yi Huang

  7. Nanoencapsulated Thymus capitatus essential oil as natural preservative

    • Innovative Food Science & Emerging Technologies

    • Publication date: February 2018
      Innovative Food Science & Emerging Technologies, Volume 45

      Author(s): Mariem Ben Jemaa, Hanen Falleh, Raja Serairi, Marcos A. Neves, Mejdi Snoussi, Hiroko Isoda, Mitsutoshi Nakajima, Riadh Ksouri

  8. Inactivation kinetics of Escherichia coli O157:H7 and Listeria monocytogenes in apple juice by microwave and conventional thermal processing

    • Innovative Food Science & Emerging Technologies

    • Publication date: February 2018
      Innovative Food Science & Emerging Technologies, Volume 45

      Author(s): Érica Sayuri Siguemoto, Jorge Andrey Wilhelms Gut, Antonio Martinez, Dolores Rodrigo

  9. Evaluation of the impact of high pressure on the storage of filled traditional chocolates

    • Innovative Food Science & Emerging Technologies

    • Publication date: February 2018
      Innovative Food Science & Emerging Technologies, Volume 45

      Author(s): João Dias, Patrícia Coelho, Nuno B. Alvarenga, Ricardo V. Duarte, Jorge A. Saraiva

  10. Impact of pulsed light treatments and storage time on the texture quality of fresh-cut tomatoes

    • Innovative Food Science & Emerging Technologies

    • Publication date: February 2018
      Innovative Food Science & Emerging Technologies, Volume 45

      Author(s): C. Guillermo Valdivia-Nájar, Olga Martín-Belloso, Robert Soliva-Fortuny

  11. Application of high pressure processing for prevention of greenish-gray yolks and improvement of safety and shelf-life of hard-cooked peeled eggs

    • Innovative Food Science & Emerging Technologies

    • Publication date: February 2018
      Innovative Food Science & Emerging Technologies, Volume 45

      Author(s): Hafiz Muhammad Shahbaz, Bora Jeong, Jeong Un Kim, Namho Ha, Hyunah Lee, Sang-Do Ha, Jiyong Park

  12. Active packaging using an olive leaf extract and high pressure processing for the preservation of sliced dry-cured shoulders from Iberian pigs

    • Innovative Food Science & Emerging Technologies

    • Publication date: February 2018
      Innovative Food Science & Emerging Technologies, Volume 45

      Author(s): G. Amaro-Blanco, J. Delgado-Adámez, M.J. Martín, R. Ramírez

  13. Packaging concepts for fresh and processed meat – Recent progresses

    • Innovative Food Science & Emerging Technologies

    • Publication date: Available online 10 February 2018
      Innovative Food Science & Emerging Technologies

      Author(s): Benjamin Schumann, Markus Schmid

  14. Optimization of high pressure processing parameters to preserve quality attributes of a mixed fruit and vegetable smoothie

    • Innovative Food Science & Emerging Technologies

    • Publication date: Available online 13 February 2018
      Innovative Food Science & Emerging Technologies

      Author(s): M.V. Fernandez, G.I. Denoya, M.V. Agüero, R.J. Jagus, S.R. Vaudagna

  15. Pulsed electric fields processing of apple tissue: Spatial distribution of electroporation by means of magnetic resonance imaging and computer vision system

    • Innovative Food Science & Emerging Technologies

    • Publication date: Available online 13 February 2018
      Innovative Food Science & Emerging Technologies

      Author(s): Nicolò Dellarosa, Luca Laghi, Luigi Ragni, Marco Dalla Rosa, Angelo Galante, Brigida Ranieri, Tiziana Marilena Florio, Marcello Alecci

  16. Sanitizing food contact surfaces by the use of essential oils

    • Innovative Food Science & Emerging Technologies

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

      Author(s): I. Falcó, M. Verdeguer, R. Aznar, G. Sánchez, W. Randazzo

      • Bacterial pathogens

  17. Call for Papers: Special Issue on ‘Cold Plasma Innovations for Food Industry’

    • Innovative Food Science & Emerging Technologies