Comparative evaluation of the drying characteristics and quality attributes of Sarpagandha roots of various maturity stages using hot air, solar, sun and shade drying

Optimisation of the marination process for frozen-thawed squid rings using response surface methodology

Evaluation of manufacturing conditions of a probiotic product using culture of ­Lactobacillus acidophilus

Effects of high-concentrated CO₂-stunning on slaughter lungs in fattening pigs: Incidence of blood aspiration and pulmonary hemorrhages

Development of novel and functional gluten-free cracker formulas by using diverse cereal, pseudo-cereal and legume flours

Fatty acid composition, cholesterol content, volatile compounds, antioxidant activity, phenolic compounds, and microstructure of sheep yoghurt enriched with the addition of kiwi and banana

Bacteriological enumeration, mycological profile and some physicochemical properties of Samarella (Tsamarella), a sun-dried meat product of Cyprus

Ellagitannins loaded maltodextrin and ­lecithin nanoparticles: antioxidant, anti­microbial, antidiabetic activity, and bio­accessibility under in-vitro digestion

Comparison of antioxidant potency, pectin methyl esterase activity, and microbial contamination in red grape juice samples pasteurized by ultrasonication and thermal process

Assessment of the efficiency of cleaning and disinfection protocols against Enterococcus faecalis biofilms recovered from milk pipes

Investigation of prevalence, serotyping, and antibiotic resistance of Listeria mono­cytogenes in samples of meat, milk, and cheese from eastern Turkey

Microbiological quality and nutritional ­values of honey bee pollen

Suppressing E. coli activation in probiotic yogurt during fermentation by supplementing bitter melon (Momordica charantia L.) ethanol extract

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

Study of the differences in the types of ­meals, energy intake, food type, and nutrients in an Algerian university population

Effect of in vitro digestion on hydrophilic and lipophilic antioxidant capacity of ­commonly consumed fruits and vegetables

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

Characterization of organic Spirulina spp. and Chlorella vulgaris as one of the most nutrient-dense food

Effect of freeze-dried yoghurt powders on the physicochemical, microbial changes, and Texture profiles of Sucuk, a traditional turkish fermented sausage, throughout ­fermentation

Investigation of a new Lactobacillus ­delbrueckii strain from human milk as a ­probiotic candidate

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

Review: Overview of treatments for improving the microbial safety of dry fermented sausages

Ecological parameters which control the in vitro development and growth of Klebsiella isolates from traditional Serbian cheese

The data information system PPP-InfoS for animal health and welfare of fattening pigs: testing of its acceptance

Which conclusions can be drawn from rates and reasons for condemnation of cattle at meat inspection from 2007 to 2018 in German slaughterhouses?

Effect of emulsion and nano-emulsion of Salvia chorassanica essential oil coatings on strawberries quality

Survival of Campylobacter jejuni under ­oxidative stress at different temperatures and atmospheres

Use of papaya leaf extract for the ­production of fresh goat‘s cheese as an alternative to animal rennet

Microbiological condition of salads in canteens of the Austrian Armed Forces

The effects of fermentation time on heat treated sucuk (turkish-style dry-fermented sausage)

Isolation and identification of lactic acid bacteria from boza produced traditionally in the thrace region of Turkey

Design of a system to determine cattle-hide cleanliness with respect to national specifications

Microbiological, antimicrobial and antioxidant characteristics of commercial Turkish kefirs

Effects of Bifidobacterium animalis and inulin addition on quality characteristics of synbiotic milk chocolate

Real-time analysis of mineral elements in oat using laser-induced breakdown spectroscopy

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

Aflatoxins: Latent danger in the daily diet

Influence of extraction methods and ­solvents on the antimicrobial activity of pickled Ferula orientalis

Quantification of deoxynivalenol and ­fumonisins in cereals and derived products by high-performance liquid chromatography

Contents of biogenic amines in canned pet food and in beef-based BARF-food

Review of industrial drying of fruits and vegetables

Chemical composition of raw cashew ­(anarcardium occidentale) nuts sourced from Enugu State, South Eastern Nigeria

Evaluation of food safety among rural ­households: A study of measurements, ­determinants and policy implications

Composition of rainbow trout filets (Oncorhynchus mykiss): Reference data for the analysis of added water

The effects of incorporating chitosan on the functional and physical characteristics of ground beef patties

Raw milk composition and sanitary quality after summer in semi-arid region

Ultrasound application and electrolyzed water combination improve the microbial quality and textural parameters of chicken breast meats

In vitro antibacterial activity of some essential oils against Salmonella Enteritidis and Salmonella Typhimurium isolated from meat

Quality characteristics, lipid oxidation parameters and 3-monochloropropane-1,2-diol (3-MCPD) content of Doner kebab during the cooking process

Production of spreadable cheese without emulsifying salt: addition of black carrot concentrate

Probiotic potential of autochthone ­microbiota from dry-cured sheep ham

Development of smart film labels for storage quality assessment of yellow bell pepper (Capsicum annuum L.) under active packaging

Comparison of the effects of air and water immersion chilling on processing and sensory attributes of broiler carcass

Microbial quality of a confection (Tahini ­Halva) manufactured in Turkey

Milk components of Thuringian Forest Goats and German Improved White Goats: A comparative study

Risk assessment of the alimentary trans­mission of tick-borne encephalitis viruses from goats to humans by milk and milk ­products in Swiss alpine regions

Effect of chitosan based edible coating ­enriched with extracts from walnut leaves and sweet cherry stems on the quality of precooked pork patties

Determination of microbiological properties of milk-based desserts presented for ­consumption in Ankara, Turkey

Surface decontamination of white cheese by pulsed UV light treatment

Monitoring hygienic measures for decreasing Salmonella occurrence in Turkey Barns

Influences of filtration and storage time on the quality of Tavşan Yüreği extra virgin olive oil (EVOO)

Inactivation of relevant eggshell-related bacterial species on agar plates with atmospheric pressure plasma

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

Characteristics of the milk of Italian Holstein dairy cows fed a diet including mycorrhized maize grain

UV-C irradiation of ‘Maradol’ papaya ­fruits: effect on physicochemical qualities and ­sensory characteristics

Time-temperature profiles in the food supply chain of the Austrian Armed Forces and implications for microbiological food safety

Some physicochemical and microbiological properties of butter produced in Erzurum

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

A survey of sulfonamides in meat and honey in Vojvodina Market, Serbia

Occurrence and antimicrobial resistance ­profile of Salmonella isolated from native fish slaughtered and commercialised in Brazil

Stress measurement after transportation and slaughter

Biofunctional effects of Pistacia vera ­addition on the quality of Simit Kebab

Chemical composition and antibacterial activity of spice essential oils against ­Escherichia coli and Salmonella Typhimurium

Optimization of alcoholic fermentation ­parameters for plum wine production

Monitoring the microbial status of raw and pasteurized milk from vending ­machines in Brandenburg, Germany

Evaluation of nutritional, physical and sensory properties of flathead grey mullet’s (Mugil cephalus) flesh after cooking

The impacts of fish protein isolate addition on the nutritional and quality properties of chicken frankfurter during cold storage (4 °C)

Comparative examination of neck and breast skin samples of broilers after chilling

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

Moisture dependent physical properties of dehusked unsplitted pigeon pea

A new kinetic method using UV-VIS spectrophotometry for determination of caffeic acid in propolis

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

Synergy of ultrasound and osmotic ­dehydration in improving drying kinetics and quality of dried sweet potato ­(Ipomea batatas L.)

Evaluation of Physico-chemical Properties and Selected Antibiotic Residues in UHT Milk Marketed in Palestine

Total lipid content and fatty acid ­composition in edible offal from pigs

Acrylamide content in Algerian food and preliminary assessment of acrylamide exposure in Algerian households

Antimicrobial and antioxidant influence of Syzygium aromaticum oil supplementation on minced beef quality during cold storage

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

Microbial quality of water buffalo milk on a farm in Germany

Evaluation of nutritional and other ­functional qualities as well as dietary safety of pumpkin leaves

Determination of Seasonal Distribution of Aflatoxin M₁ Level in Cheese Production

Microbiological and sensory quality of salmon products from retail in Leipzig

The effects of autochthonous probiotic strains of Lactobacillus brevis and ­Pediococcus pentosaceus on Staphylococcus aureus during pro­duction and ripening of white-­pickled cheeses

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

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