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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 253
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Light exposure and wounding: synergistic effects on steroidal glycoalkaloid accumulation in potato tubers during storage
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Light and wounding significantly increase the SGA content in potato tuber during storage. Importantly, they have synergistic effect on SGA content in tuber in this process.
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Antimicrobial potential of pomegranate peel: a review
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Pomegranate peel is rich in polyphenols which are known to have antibacterial and antifungal properties.
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Plant oil bioconversion into increase biological activity through lipases derived from wastes
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Application of orange lipases for plant oil biotransformation to increase biological activities.
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Characteristic of low‐salt solid‐state fermentation of Yunnan oil furu with Mucor racemosus: microbiological, biochemical, structural, textural and sensory properties
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Graphical abstract of low‐salt solid‐state fermentation of Yunnan oil furu.
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A review on selection of fermentative microorganisms for functional foods and beverages: the production and future perspectives
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Selection of microbial strains for the production of fermented foods and beverages.
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Antioxidant and antimicrobial activity and potential of heather (Erica spp.) extracts in the control of Listeria monocytogenes
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Anti‐Listeria monocytogenes activity of heather extracts: growth inhibition, biofilm formation inhibition and susceptibility to adverse conditions increased.
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Membrane fatty acids composition and fluidity modification in Salmonella Typhimurium by culture temperature and resistance under pulsed electric fields
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PEF resistance of S. Typhimurium was varied markedly at different growth temperatures due to the change of membrane fatty acid composition and fluidity
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Optimising chitosan–pectin hydrogel beads containing combined garlic and holy basil essential oils and their application as antimicrobial inhibitor
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Microencapsulated oils beads were developed. Antimicrobial activity of beads was analysed in volatile phase in order to apply in food packaging.
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Self‐signal‐on fluorescent colorimetric protocol for rapid authentication of horsemeat adulterated beef samples with functional designed probes
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Rapid signal on authentication of horsemeat adulterated beef samples via functional hairpin probes based polymerase chain amplification.
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Effects of ozone treatment on pesticide residues in food: a review
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Using ozone to degrade pesticide residues in food has many technical advantages, but there are also some limitations to be considered.
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Fermentation of table cream by Lactobacillus plantarum strains: effect on fungal growth, aflatoxin M1 and ochratoxin A
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Effect of fermentation on mycotoxins.
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