Assessment of garlic and onion powder as natural antioxidant on the physico-chemical properties, lipid-protein oxidation and sensorial characteristics of beef and chicken patties during frozen storage
Comparison of antioxidant potency, pectin methyl esterase activity, and microbial contamination in red grape juice samples pasteurized by ultrasonication and thermal process
Microbiological, physicochemical and sensory properties of kombucha beverages produced with Anatolian Hawthorn (Crataegus orientalis) and Nettle (Urtica dioica) leaves
Comparative evaluation of the drying characteristics and quality attributes of Sarpagandha roots of various maturity stages using hot air, solar, sun and shade drying
Fatty acid composition, cholesterol content, volatile compounds, antioxidant activity, phenolic compounds, and microstructure of sheep yoghurt enriched with the addition of kiwi and banana
Ellagitannins loaded maltodextrin and lecithin nanoparticles: antioxidant, antimicrobial, antidiabetic activity, and bioaccessibility under in-vitro digestion
Preliminary investigations of ice creams for the determination of the physicochemical properties and aroma compounds by GC-MS produced from cow, sheep, goat, and buffalo milk
The role of laurel, oregano, and thyme essential oils on the oxidative stability and microbiological quality of sea bass fillets (Dicentrarchus labrax) during refrigerated storage
Increasing the quality of cold-stored Atlantic Salmon (Salmo salar Linnaeus, 1758) via single and combined use of natural preservatives: chitosan, nisin and garlic essential oil
Effect of freeze-dried yoghurt powders on the physicochemical, microbial changes, and Texture profiles of Sucuk, a traditional turkish fermented sausage, throughout fermentation
Quo vadis: Teaching during the SARS CoV-2 pandemic – Changes in teaching of food hygiene subjects at the universities / faculties of veterinary medicine in German speaking countries
Using grey and regression prediction models to estimate the aerobic plate bacteria counts on frozen squid rings (Loligo Vulgaris Lamarck, 1798) during the thawing process
Risk assessment of the alimentary transmission of tick-borne encephalitis viruses from goats to humans by milk and milk products in Swiss alpine regions
The effects of Artichoke (Cynara scolymus L.) Leaf Extract on the microbial and chemical quality of Sardine (Sardina pilchardus Walbaum, 1792) fish patties and shelf life modeling
Outcome and acceptability of an educational intervention programme on food-borne diseases and food safety behaviour for food handlers and related sectors in Sri Lanka
Does chicken become healthier?
An inventory on the basis of the rates and reasons for condemnation of poultry meat from 2002 to 2017 in German slaughterhouses
Amino acid decarboxylase activity, biofilm formation and antibiotic resistance of gram-negative bacteria isolated from marine fish, calf meat and chicken
Fortification of edible zein films with thyme, laurel and orange essential oils and determination of their antifungal and radical scavenging properties
The effects of autochthonous probiotic strains of Lactobacillus brevis and Pediococcus pentosaceus on Staphylococcus aureus during production and ripening of white-pickled cheeses
Detection of human noroviruses in frozen strawberries: Comparative study of the working group for food associated viruses (Arbeitsgruppe Lebensmittelassoziierte Viren – ALV) 2017
Review:
Fresh fruit and vegetables as vehicles of
bacterial foodborne disease: A review and
analysis of outbreaks registered by proMEDmail
associated with fresh produce
Investigation of in vitro and in vivo antifungal activities of different plant essential oils against postharvest apple rot diseases – Colletotrichum gloeosporioides, Botrytis cinerea and Penicillium expansum
