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1. Relationships between frequency of driving under the influence of cannabis, self-reported reckless driving and risk-taking behavior observed in a driving simulator

2. Relationships between frequency of driving under the influence of cannabis, self-reported reckless driving and risk-taking behavior observed in a driving simulator

3. A comparison of contributing factors between alcohol related single vehicle motorcycle and car crashes

4. A comparison of contributing factors between alcohol related single vehicle motorcycle and car crashes

5. 64. Wissenschaftlicher Kongress der Bundesverbände der Ärzte und Zahnärzte des Öffentlichen Gesundheitsdienstes

6. 50. Wissenschaftliche Jahrestagung der DGSMP, 24.-26. September 2014, Erlangen

7. 64. Wissenschaftlicher Kongress der Bundesverbände der Ärzte und Zahnärzte des Öffentlichen Gesundheitsdienstes

8. 50. Wissenschaftliche Jahrestagung der DGSMP, 24.-26. September 2014, Erlangen

9. The antimicrobial effects and synergistic antibacterial mechanism of the combination of ε-Polylysine and nisin against Bacillus subtilis

10. Survival of Salmonella enteric in skim milk powder with different water activity and water mobility

11. Surrogate organisms for pathogenic O157:H7 and non-O157 Escherichia coli strains for apple juice treatments by UV-C light at three monochromatic wavelengths

12. Subtyping of Salmonella isolates on retail raw chicken in China by pulsed-field gel electrophoresis and plasmid analysis

13. Spatial analysis of bovine cysticercosis in France in 2010

14. Simultaneous quantification of the food allergens soy bean, celery, white mustard and brown mustard via combination of tetraplex real-time PCR and standard addition

15. Selection, characterization and application of aptamers targeted to Aflatoxin B2

16. Salmonella in table eggs from farm to retail — When is cooling required?

17. Review of Salmonella detection and identification methods: Aspects of rapid emergency response and food safety

18. Reduction of beauvericin and enniatins bioaccessibility by prebiotic compounds, evaluated in static and dynamic simulated gastrointestinal digestion

19. Recovery of structurally intact norovirus from food-contact surfaces

20. Quantification of persistence of the food-borne pathogens Listeria monocytogenes and Salmonella enterica during manufacture of Italian fermented sausages

21. Protective effects of red wine and resveratrol for foodborne virus surrogates

22. Prevalence, antibiotic resistance and genetic diversity of Listeria monocytogenes isolated from retail ready-to-eat foods in China

23. Prevalence and antimicrobial resistance of Listeria monocytogenes and Salmonella strains isolated in ready-to-eat foods in Eastern Spain

24. Preservation of viability and anti-Listeria activity of lactic acid bacteria, Lactococcus lactis and Lactobacillus paracasei, entrapped in gelling matrices of alginate or alginate/caseinate

25. Potential mycotoxin contamination risks of apple products associated with fungal flora of apple core

26. Plant essential oils as food preservatives to control moulds, mycotoxin contamination and oxidative deterioration of agri-food commodities — Potentials and challenges

27. Persistence of Escherichia coli following irrigation of strawberry grown under four production systems: Field experiment

28. Patterns of food frauds and adulterations reported in the EU rapid alert system for food and feed and in Finland

29. Open-refrigerated retail display case temperature profile and its impact on product quality and microbiota of stored baby spinach

30. Occurrence of roquefortine C, mycophenolic acid and aflatoxin M1 mycotoxins in blue-veined cheeses

31. Occurrence of antilisterial structural bacteriocins genes in meat borne lactic acid bacteria

32. Occurrence and traceability of Listeria monocytogenes strains isolated from sheep's milk cheese-making plants environment

33. Natural clay and commercial activated charcoal: Properties and application for the removal of copper from cachaça

34. Multiple sensor-type system for monitoring the microbicidal effectiveness of aseptic sterilisation processes

35. Multi-pesticide residue analysis in nutraceuticals from grape seed extracts by gas chromatography coupled to triple quadrupole mass spectrometry

36. Monitoring survey of patulin in a variety of fruit-based products using a sensitive UHPLC―MS/MS analytical procedure

37. Modelling the thermal inactivation of five Campylobacteraceae species

38. Modelling the recovery of Listeria monocytogenes in high pressure processed simulated cured meat

39. Microbiological contamination of shell eggs produced in conventional and free-range housing systems

40. Microbial safety and quality attributes of milk following treatment with atmospheric pressure encapsulated dielectric barrier discharge plasma

41. Mechanisms behind matrix-protein interactions influencing receptor-based and chromatographic detection of food allergens: A case study with a fruit based snack

42. Listeria monocytogenes develops no resistance to ferulic acid after exposure to low concentrations

43. Knowledge, attitude and practices of food safety amongst food handlers in the coastal resort of Guangdong, China

44. Isolation and characterization of Pseudomonas otitidis TH-N1 capable of degrading Zearalenone

45. Investigation of the experience of foodborne illness and estimation of the incidence of foodborne disease in South Korea

46. Interaction study of paraquat and silver electrode using electrochemical impedance spectroscopy: Application in milk and tomato samples

47. Inhibition of aflatoxin B1, B2, G1 and G2 production by Aspergillus parasiticus in nuts using yellow and oriental mustard flours

48. Influence of pH and temperature variations on vapor phase action of an antifungal food packaging against five mold strains

49. Improvement the aroma of reduced fat and salt fermented sausages by Debaromyces hansenii inoculation

50. Improved process for decontamination of whey by a continuous flow-through pulsed light system

51. Implementation of non-regulatory food safety management schemes in New Zealand: A survey of the food and beverage industry

52. Identification of duck, partridge, pheasant, quail, chicken and turkey meats by species-specific PCR assays to assess the authenticity of traditional game meat Alheira sausages

53. Growth behavior prediction of fresh catfish fillet with Pseudomonas aeruginosa under stresses of allyl isothiocyanate, temperature and modified atmosphere

54. Freshness Gauge based cold storage management: A method for adjusting temperature and humidity levels for food quality

55. Food safety knowledge and practices among Saudi women

56. Food safety organisations in Saudi Arabia — Organisational, historical and future analysis

57. Evaluation of ready to eat sashimi in northern Portugal restaurants

58. Environmental testing for norovirus in various institutional settings using catering companies as sentinels for norovirus prevalence among the general population

59. Enterobacteriaceae contamination in chocolate processing

60. Efficacy of chlorine dioxide gas and freezing rate on the microbiological quality of frozen blueberries

61. Synergistic inhibition of bacteria associated with minimally processed vegetables in mixed culture by carvacrol and 1,8-cineole

62. Labelling accuracy in Tasmanian seafood: An investigation using DNA barcoding

63. Evaluation of Hg species after culinary treatments of fish

64. Effects of cinnamaldehyde on Escherichia coli and Staphylococcus aureus membrane

65. X-ray absorptiometry for non-destructive monitoring of the salt uptake in bone-in raw hams during salting

66. Use of a commercial mixture of volatile compounds from the fungus Muscodor to inhibit Salmonella in ground turkey and beef

67. Uqneven distribution of microorganisms on the surface of field-grown cantaloupes

68. Trans fatty acids in commercial cookies and biscuits: An update of Portuguese market

69. Traceability of 9 Portuguese cattle breeds with PDO products in the market using microsatellites

70. Effects of depuration on metal levels and health status of bivalve molluscs

71. Effects of Lactobacillus sakei C2 and sakacin C2 individually or in combination on the growth of Listeria monocytogenes, chemical and odor changes of vacuum-packed sliced cooked ham

72. Effect of various decontamination treatments against Gram-positive bacteria on chicken stored under differing conditions of temperature abuse

73. Effect of the combined treatments of high hydrostatic pressure and temperature on Zygosaccharomyces bailii and Listeria monocytogenes in smoothies

74. Effect of sulfur dioxide and ethanol concentration on fungal profile and ochratoxin a production by Aspergillus carbonarius during wine making

75. Effect of UV-C treatment on the microbial population of white and red wines, as revealed by conventional plating and PMA-qPCR methods

76. Distribution of Salmonella clonal groups in four Brazilian feed mills

77. Development of Quality Index Method (QIM) scheme for spiny lobster (Panulirus argus, Latreille, 1804) stored in ice

78. Determination of the aflatoxin M1 (AFM1) from milk by direct analysis in real time ― mass spectrometry (DART-MS)

79. Determination of seventeen mycotoxins in barley and malt in the Czech Republic

80. Determination of mercury in alcohol vinegar samples from Salvador, Bahia, Brazil

81. Detection of banned antibacterial growth promoter in animal feed by enzyme-linked immunosorbent assay: Method validation according to the Commission Decision 2002/657/EC criteria

82. Detection and quantification of pathogenic Vibrio parahaemolyticus in shellfish by using multiplex PCR and loop-mediated isothermal amplification assay

83. Derivation of performance objectives for Campylobacter in broiler carcasses taking into account impact of selected factors on pathogen prevalence and counts

84. Consumers' evaluation of volition, control, anticipated regret, and perceived food health risk. Evidence from a field experiment in a traditional vegetable market in Kenya

85. Comparison of a continuous flow dipper well and a reduced water dipper well combined with ultraviolet radiation for control of microbial contamination

86. Combined sustainable sanitising treatments to reduce Escherichia coli and Salmonella Enteritidis growth on fresh-cut kailan-hybrid broccoli

87. Combined effects of slightly acidic electrolyzed water and fumaric acid on the reduction of foodborne pathogens and shelf life extension of fresh pork

88. Classification of food vegetable oils by fluorimetry and artificial neural networks

89. Characteristic and antimicrobial resistance in Escherichia coli from retail meats purchased in the Czech Republic

90. Behaviour of Escherichia coli O157 (VTEC), Salmonella Typhimurium and Listeria monocytogenes during the manufacture, ripening and shelf life of low fat salami

91. Bead array for Listeria monocytogenes detection using specific monoclonal antibodies

92. Bacteriocin production by Lactobacillus curvatus MBSa2 entrapped in calcium alginate during ripening of salami for control of Listeria monocytogenes

93. Artificial sweeteners in beverages by ultra performance liquid chromatography with photodiode array and liquid chromatography tandem mass spectrometry

94. Application of artificial neural network to predict Escherichia coli O157:H7 inactivation on beef surfaces

95. Antibacterial mechanism of lactic acid on physiological and morphological properties of Salmonella Enteritidis, Escherichia coli and Listeria monocytogenes

96. Antibacterial activity of bovine milk lactoferrin on the emerging foodborne pathogen Cronobacter sakazakii: Effect of media and heat treatment

97. Annual and regional variations of aflatoxin B1 levels seen in grains and feed coming from Croatian dairy farms over a 5-year period

98. A simulation model to evaluate the effect of cooperation between grain merchants in managing GM and non-GM segregation for maize

99. A sensitive competitive enzyme immunoassay for detection of erythrosine in foodstuffs

100. A review on food safety and food hygiene studies in Ghana

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