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National Agricultural Library
U.S. Department of Agriculture
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  2. Human Nutrition and Food Safety
  3. Research Publications (Food Safety)

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 1 - 21 of 21

  1. Amyloid-like aggregation influenced by lead(II) and cadmium(II) ions in hen egg white ovalbumin

    • Food Hydrocolloids

    • The aggregation of proteins into fibrillar, amyloid-like aggregates generally results in an improved, positive effect on various techno-functional properties within food products, such as gelation, emulsification, and foam stabilization. These highly stable structures, characterized by their repetitive, β-sheet rich motifs, may develop as the result of the thermal treatment of protein-rich food products. Heavy metal ions can influence amyloid-like aggregation of food proteins.

      • Chemical contaminants
      • Heavy Metals

  2. Acrylamide mitigation using zein–polysaccharide complex particles

    • Food Hydrocolloids

    • Author(s): Ornicha Champrasert, Caroline Orifila, Prisana Suwannaporn

      • Chemical contaminants

  3. Surface properties of gluten deposited on cold plasma-activated glass

    • Food Hydrocolloids

    • Author(s): Aleksandra Nucia, Marta Tomczyńska-Mleko, Sylwia Okoń, Krzysztof Kowalczyk, Konrad Terpiłowski, Salvador Pérez-Huertas, Katsuyoshi Nishinari, Maciej Nastaj, Stanisław Mleko

  4. Effect of chitosan/essential oils/silver nanoparticles composite films packaging and gamma irradiation on shelf life of strawberries

    • Food Hydrocolloids

    • Author(s): Shiv Shankar, Diako Khodaei, Monique Lacroix

  5. Improved physicochemical properties of peanut protein isolate glycated by atmospheric pressure cold plasma (ACP) treatment

    • Food Hydrocolloids

    • Author(s): Hui Ji, Xiaojuan Tang, Ling Li, Shanli Peng, Cuijuan Gao, Ye Chen

  6. Cold plasma and carnauba wax as strategies to produce improved bi-layer films for sustainable food packaging

    • Food Hydrocolloids

    • Author(s): Viviane Patrícia Romani, Bradley Olsen, Magno Pinto Collares, Juan Rodrigo Meireles Oliveira, Carlos Prentice, Vilásia Guimarães Martins

  7. Complex coacervation of zein-chitosan via atmospheric cold plasma treatment: Improvement of encapsulation efficiency and dispersion stability

    • Food Hydrocolloids

    • Author(s): Guiyun Chen, Shuang Dong, Yue Chen, Ying Gao, Zhenya Zhang, Shuhong Li, Ye Chen

  8. Effect of atmospheric cold plasma on structure, interfacial and emulsifying properties of Grass pea (Lathyrus sativus L.) protein isolate

    • Food Hydrocolloids

    • Author(s): Hamed Mahdavian Mehr, Arash Koocheki

  9. Combined use of elemental profiles and stable isotope ratios for the botanical and commercial discrimination of gum Arabic

    • Food Hydrocolloids

    • Author(s): M. Perini, D. Bertoldi, T. Nardin, S. Pianezze, G. Ferrari, R. Larcher

      Abstract

      Gum arabic (GA) is a natural, edible gum with particular characteristics resulting from its complex mixture of polysaccharides and glycoproteins. GA is used extensively in several fields and global demand is steadily increasing; for this reason, the determination of GA origin is fundamental to counteract commercial frauds and ensure food safety.

  10. Encapsulation of food bioactives and nutraceuticals by various chitosan-based nanocarriers

    • Food Hydrocolloids

    • Author(s): Safoura Akbari-Alavijeh, Rezvan Shaddel, Seid Mahdi Jafari

  11. Characterization of ovalbumin-carvacrol inclusion complexes as delivery systems with antibacterial application

    • Food Hydrocolloids

    • Author(s): Shengqi Rao, Guangwei Xu, Xiangning Lu, Ruyi Zhang, Lu Gao, Qingyan Wang, Zhenquan Yang, Xinan Jiao

      • Bacillus cereus
      • Bacterial pathogens
      • Salmonella

  12. A peppermint oil emulsion stabilized by resveratrol-zein-pectin complex particles: Enhancing the chemical stability and antimicrobial activity in combination with the synergistic effect

    • Food Hydrocolloids

    • Author(s): Hao Cheng, Muhammad Aslam Khan, Zhenfeng Xie, Shengnan Tao, Yunxing Li, Li Liang

      • Salmonella
      • Staphylococcus aureus
      • Bacterial pathogens

  13. Fabrication and characterization of matrine-loaded konjac glucomannan/fish gelatin composite hydrogel as antimicrobial wound dressing

    • Food Hydrocolloids

    • Author(s): Liping Zhou, Tingwei Xu, Jicheng Yan, Xin Li, Yuqing Xie, Hao Chen

      • Staphylococcus aureus
      • Bacterial pathogens

  14. The radiation assisted-Maillard reaction comprehensively improves the freeze-thaw stability of soy protein-stabilized oil-in-water emulsions

    • Food Hydrocolloids

    • Author(s): Yuying Wang, Anqi Zhang, Xibo Wang, Ning Xu, Lianzhou Jiang

  15. pH-responsive chitosan-based film incorporated with alizarin for intelligent packaging applications

    • Food Hydrocolloids

    • Author(s): Parya Ezati, Jong-Whan Rhim

      • Bacterial pathogens
      • Listeria monocytogenes

  16. Active properties of edible marine polysaccharide-based coatings containing Larrea nitida polyphenols enriched extract

    • Food Hydrocolloids

    • Author(s): María Alejandra Moreno, Hylenne Bojorges, Irene Falcó, Gloria Sánchez, Gracia López-Carballo, Amparo López-Rubio, Iris Catiana Zampini, María Inés Isla, María José Fabra

      • Viruses
      • Norovirus

  17. Physicochemical and microbiological characterization of pectin-based gelled emulsions coating applied on pre-cut carrots

    • Food Hydrocolloids

    • Author(s): Y. Ben-Fadhel, B. Maherani, J. Manus, S. Salmieri, M. Lacroix

      • Bacterial pathogens
      • Listeria monocytogenes

  18. Conformational rearrangement and polymerization behavior of frozen-stored gluten during thermal treatment

    • Food Hydrocolloids

    • Author(s): Pei Wang, Min Zou, Dandan Li, Yulin Zhou, Dong Jiang, Runqiang Yang, Zhenxin Gu

      • Chemical contaminants

  19. Development of antimicrobial films based on chitosan-polyvinyl alcohol blend enriched with ethyl lauroyl arginate (LAE) for food packaging applications

    • Food Hydrocolloids

    • Author(s): Hossein Haghighi, Serge Kameni Leugoue, Frank Pfeifer, Heinz Wilhelm Siesler, Fabio Licciardello, Patrizia Fava, Andrea Pulvirenti

      • Campylobacter
      • Listeria monocytogenes
      • Salmonella
      • Bacterial pathogens

  20. Properties and antimicrobial activity of polyvinyl alcohol-modified bacterial nanocellulose packaging films incorporated with silver nanoparticles

    • Food Hydrocolloids

    • Author(s): Wei Wang, Zhilong Yu, Fouad K. Alsammarraie, Fanbin Kong, Mengshi Lin, Azlin Mustapha

      • Bacterial pathogens

  21. Influences of combined enzyme-ultrasonic extraction on the physicochemical characteristics and properties of okra polysaccharides

    • Food Hydrocolloids

    • Author(s): Ibukunoluwa Fola Olawuyi, Soo Rin Kim, Dongyup Hahn, Won Young Lee

      • Listeria monocytogenes
      • Bacterial pathogens