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National Agricultural Library
U.S. Department of Agriculture
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  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 - 5 of 5

  1. A new strategy for browning regulation: Flos Sophorae Immaturus extract and thermal treatment modulates nitric oxide and reactive oxygen species network in fresh‐cut potatoes

    • Journal of Food Science

    • Abstract Browning discoloration is a critical issue that negatively affects the quality of fresh‐cut products and their industrial growth. Although many individual anti‐browning technologies have been adopted, very few reports on the combination use of natural product extracts and physical methods exist.

      • Produce Safety
      • Fresh Cut

  2. The impact of wounding and postharvest storage conditions on retention of soluble protein in sugar beet leaves

    • Journal of Food Science

    • Journal of Food Science, EarlyView. Sugar beet leaves can be a viable and economically interesting source of high-quality protein for the food industry. We investigated how storage conditions and leaf wounding at harvest affect the content and quality of the soluble protein. After collection, leaves were either stored intact or shredded to mimic wounding induced by commercial leaf harvesters.

      • Produce Safety
      • Post Harvest

  3. Kappa‐carrageenan and its oligosaccharides maintain the physicochemical properties of myofibrillar proteins in shrimp mud (Xia‐Hua) during frozen storage

    • Journal of Food Science

    • As a popular hot‐pot ingredient, Chinese‐style shrimp mud (Xia‐Hua) is usually transported and stored frozen. However, frozen storage leads to decreased quality of Xia‐Hua products caused by the variations in physicochemical and functional properties of myofibrillar proteins (MPs). Κ‐carrageenan and its oligosaccharides are reported as antioxidants and antifreeze and can stabilize proteins in whole shrimp, but their effects on MPs in Xia‐Hua remain poorly understood.

      • Produce Safety
      • Post Harvest

  4. Fresh‐cut potato quality and sensory: Effect of cultivar, age, processing, and cooking during storage

    • Journal of Food Science

    • This work examined the influence of cultivar, tubers’ age, antibrowning agent, package atmosphere, and storage time on fresh‐cut potatoes’ (FCPs) physical, chemical, and sensory properties. Potato slices of cv.

      • Fresh Cut
      • Produce Safety

  5. The alleviation of methyl jasmonate on loss of aroma lactones correlated with ethylene biosynthesis in peaches

    • Journal of Food Science

    • Peaches are vulnerable to cold temperature, showing the symptoms of chilling injury (CI). The occurrence of CI results in irreversible aroma loss, especially ‘peach‐like’ lactones loss during cold storage and subsequent shelf life. Methyl jasmonate (MeJA) treatment is effective in alleviating CI symptoms in peach fruit; however, its effect on peach aroma volatiles is still unknown.

      • Produce Safety
      • Ethylene Sensitive