Comparison of nickel content in broiler chickens and domestic chickens

Effects of different fibers on the quality of chicken meatballs

Presence of Staphylococcus aureus, staphylococcal enterotoxins and antimicrobial resistance in traditionally ­produced raw milk cheeses

Investigation of meat quality using protein profiling

Effect of pulsed electric fields on the ­endogenous microflora and physico-chemical properties of porcine blood plasma

Quantification of the pesticide residues in market pasteurized milk samples using UA-DLLME-SFO method in Kermanshah city, Iran

Microbiological quality and chemical ­composition of goat milk

Microbiological quality of raw milk sold directly from farms to consumers in Switzerland

Composition and quality attributes of fillets from different catfish species on the German market

Detection of human noroviruses in frozen strawberries: Comparative study of the working group for food associated viruses (Arbeitsgruppe Lebensmittelassoziierte Viren – ALV) 2017

Microbiological and chemical characteristics of pasta filata type cheese from raw ewe milk, using thermophilic and mesophilic starters

Growth of Listeria monocytogenes, Yersinia pseudotuberculosis and yeasts on fresh vegetables packaged under modified atmospheres at 6 °C

Effect of storage on physicochemical, ­microbial analysis and sensory characteristics of diet guava squash

Food insects in the current food law of German-speaking nations and the EU

The contribution of lipophilic, hydrophilic and dietary fibre fractions to total antioxidant activity of tomato waste

Microbiological quality assessment of meat and dairy products from small-scale factories in european Side of Turkey

Review:
Ultrasound decontamination of pesticides and microorganisms in fruits and vegetables: a review

Assessment of the freshness changes in ­lessepsian lizardfish (Saurida lessepsianus, n. sp.) during storage in ice

Antibiotic susceptibility of Enterobacteria­ceae, isolated from sprouts, mixed salads and ready-to-eat salads in Germany

Current hazards by notifiable animal diseases for the pork food chain – development of practical instructions

Evaluation of the mineral and trace elements of various breads

Contents of biogenic amines and microbiota in typical slowak cheeses

Chemometric comparison of mineral content in different grape fruits growing in Serbia

Some quality characteristics of chicken meatballs formulated with different dietary fibers

Evaluation of the effect of microwave on ­reduction of aflatoxin concentrations in contaminated red pepper powder

Enterotoxigenic Staphylococcus aureus in brined cheese from weekly street markets in Ankara, Turkey

Dynamics of the biogenic amines formation in sausages with 45 % of the common carp (Cyprinus carpio L.) meat

Risk reduction of potential Vibrio para­haemolyticus transfer via blue mussels ­(Mytilus edulis L.) into the consumer in the Baltic Sea Region

Characteristics of Myrtle (Myrtus communis L.) Fruit and Oils

Antibacterial activity of essential oils against Escherichia coli, Salmonella enterica and Listeria monocytogenes

Short communication: In situ evaluation of citric acid powder to control Listeria monocytogenes on floors in meat processing plants

The lipid content and fatty acid profiles in the fattened bluefin tuna (Thunnus thynnus) in the Mediterranean Sea

Combined effect of orange peel essential oil and gelatin coating on the quality and shelf life of shrimps

Toxic metal risk with fish consumption for women of childbearing age

Quantity and quality properties of breast and thigh of chicken broilers from organic and conventional production systems

Investigation of fatty acids of milk from different cow breeds

Interactions in milk psychrotrophic bacterial populations

Short communication: Antioxidant activity, phenolic compounds and mineral contents of boiled juices

Review: Fungi in raw insect and arachnid taxa containing species used in human entomophagy: a review

Review: Biodegradable packaging in the food industry

Reduction of Listeria monocytogenes on ­Various Food Contact Surfaces by Listeria Phage Suspension or Electrolyzed Oxidizing Water

Microbiological status of slaughter by-products from different animal species (pig, cattle, poultry)

Macro- and micro-nutrient element contents of some fruit growing in Minsk, Belarus

Investigation of antimicrobial and antioxidant activities of essential oils extracted from medicinal plants

An attempt at the specification of common cleanliness limits for abiotic surfaces in dairy processing plants based on ATP bioluminescence

Practical key to identify entire edible insects sold as foodstuff or feedstuff in central Europe

Alginate based active edible coating effectiveness in shelf-life enhancement of hot smoked rainbow trout

Influence of sous-vide cooking on physical, chemical, sensory and microbiological quality in deep water pink shrimp (Parapenaeus longirostris)

Characterization of beef production chain in Pakistan

Review: Fresh fruit and vegetables as vehicles of bacterial foodborne disease: A review and analysis of outbreaks registered by proMEDmail associated with fresh produce

The effect of high temperature on collagen solubility and tenderness of roasted beef

Food safety and risk management of beef and beef products in Pakistan

Antifungal activities of different essential oils against anise seeds mycopopulations

The pig kidney in the 21st century – which diagnoses could be made in the abattoir and how should they be interpreted?

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

Determination of benzoic acid content of dairy products consumed in Turkey

Goat sweet whey quality – chemical composition and microbiological status

Analysis of the microbiological quality of heated food produced in battalion’s kitchens of the Swiss army

Evaluation of nutritional value of Carassius gibelio (Bloch, 1782)

Post-harvest heat treatment of bananas – Effect on shelf life and quality

By-products of vegetables from organic cultivars as antioxidant foodstuff

Evaluation of microbiological quality of sushi sold in restaurants and supermarkets in turkey

Effect of drying on antioxidant activity, total phenol and mineral contents of pear fruits

Minimum requirements for the fat content of “Matjes”-herring and related products