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National Agricultural Library
U.S. Department of Agriculture
  1. Home
  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 126 - 150 of 192

  1. A thermophilic α - l -Arabinofuranosidase from Geobacillus vulcani GS90: heterologous expression, biochemical characterization, and its synergistic action in fruit juice enrichment

    • European Food Research and Technology

    • Abstract

      • Bacterial pathogens
      • Chemical contaminants

  2. Evaluation of the shelf life and cooking methods of Ascoli-style olives, an Italian specialty food

    • European Food Research and Technology

    • Abstract

      • Bacterial pathogens

  3. Assessment of thermal processing contaminant levels in dried and smoked fruits

    • European Food Research and Technology

    • Abstract

      • Chemical contaminants

  4. Harvest of Sangiovese grapes: the influence of material other than grape and unripe berries on wine quality

    • European Food Research and Technology

    • Abstract

  5. Acrylamide in cocoa: a survey of acrylamide levels in cocoa and cocoa products sourced from the German market

    • European Food Research and Technology

    • Abstract

  6. Aroma profile and appearance of dark chocolate formulated with palm sugar–sucrose blends

    • European Food Research and Technology

    • Abstract

  7. Influence of matrix on the bioavailability of nine fungicides in wine grape and red wine

    • European Food Research and Technology

    • Abstract

  8. Investigating the antioxidant and antimicrobial activities of different vinegars

    • European Food Research and Technology

    • Abstract

      • Staphylococcus aureus
      • Bacterial pathogens

  9. Use of almond shell as food ingredient

    • European Food Research and Technology

    • Abstract

  10. Identification and antimicrobial activity of the sesquiterpene lactone mixture extracted from Smallanthus sonchifolius dried leaves

    • European Food Research and Technology

    • Abstract

      • Staphylococcus aureus
      • Bacterial pathogens

  11. Dielectric properties of honey: the potential usability for quality assessment

    • European Food Research and Technology

    • Abstract

  12. A specific but nevertheless simple real-time PCR method for the detection of irradiated food shown detailed at the example of garlic ( Allium sativum )

    • European Food Research and Technology

    • Abstract

  13. TGF beta2 concentration in dairy products: the effect of processing on its concentration

    • European Food Research and Technology

    • Abstract

  14. Qualitative and quantitative evaluation of biogenic amines in vitro production by bacteria isolated from ewes’ milk cheeses

    • European Food Research and Technology

    • Abstract

      • Bacterial pathogens

  15. Influence of different drying rates on mass transport of efflorescence-causing substances in thin caliber salamis during refrigerated storage in N 2 /CO 2 MAP

    • European Food Research and Technology

    • Abstract

  16. Determination of phytochemical composition and antioxidant capacity of 22 old apple cultivars grown in Poland

    • European Food Research and Technology

    • Abstract

  17. Innovations in the food packaging market: active packaging

    • European Food Research and Technology

    • Abstract

  18. Comparative study of physico-chemical and sensory characteristics of French fries prepared from frozen potatoes using different cooking systems

    • European Food Research and Technology

    • Abstract

      • Chemical contaminants

  19. Investigating the in vitro hypoglycaemic and antioxidant properties of Citrus  ×  clementina Hort. juice

    • European Food Research and Technology

    • Abstract

  20. Presence of acrylamide and heterocyclic aromatic amines in breaded chicken meat products and dietary exposure of Turkish population from Ankara based on the food frequency questionnaire study

    • European Food Research and Technology

    • Abstract

      • Chemical contaminants

  21. Oxidative and physical stability of oil-in-water emulsions prepared with quinoa and amaranth proteins

    • European Food Research and Technology

    • Abstract

  22. Effectiveness of a combined ethanol–aqueous extract of alga Cystoseira compressa for the quality enhancement of a chilled fatty fish species

    • European Food Research and Technology

    • Abstract

      • Bacterial pathogens

  23. Effect of pre-treatment and drying method on physico-chemical properties and dry fractionation behaviour of mealworm larvae ( Tenebrio molitor L.)

    • European Food Research and Technology

    • Abstract

  24. The impacts of perimortem stress and gutting on quality index and colour of rainbow trout ( Oncorhynchus mykiss ) during ice storage: a commercial case study

    • European Food Research and Technology

    • Abstract

  25. Application of pulses cooking water as functional ingredients: the foaming and gelling abilities

    • European Food Research and Technology

    • Abstract