Food Control

Article	Citations
Antimicrobial bio-nanocomposites and their potential applications in food packaging	242
Immobilization of Echium amoenum anthocyanins into bacterial cellulose film: A novel colorimetric pH indicator for freshness/spoilage monitoring of shrimp	183
Effect of oregano essential oil and resveratrol nanoemulsion loaded pectin edible coating on the preservation of pork loin in modified atmosphere packaging	169
Incorporating nisin and grape seed extract in chitosan-gelatine edible coating and its effect on cold storage of fresh pork	146
Improving efficiency of RFID-based traceability system for perishable food by utilizing IoT sensors and machine learning model	132
Characterization of sodium alginate-based films incorporated with thymol for fresh-cut apple packaging	121
Application of natural antimicrobials in food preservation: Recent views	111
Protein-based halochromic electrospun nanosensor for monitoring trout fish freshness	110
Exploring the impact of blockchain on the performance of agri-food supply chains	110
Surveillance of foodborne disease outbreaks in China, 2003–2017	102
Effects of COVID-19 on the Italian agri-food supply and value chains	99
Encapsulation strategies to enhance the antibacterial properties of essential oils in food system	98
Phytochemical-loaded electrospun nanofibers as novel active edible films: Characterization and antibacterial efficiency in cheese slices	97
Chitosan based antioxidant films incorporated with pine needles (Cedrus deodara) extract for active food packaging applications	95
COVID-19 and the food industry: Readiness assessment	93
Encapsulation of essential oils and their application in antimicrobial active packaging	92
Application of cold plasma and ozone technology for decontamination of Escherichia coli in foods- a review	89
Texture methods for evaluating meat and meat analogue structures: A review	86
Novel pH sensitivity and colorimetry-enhanced anthocyanin indicator films by chondroitin sulfate co-pigmentation for shrimp freshness monitoring	85
Contamination status of major mycotoxins in agricultural product and food stuff in Europe	83
Covid-19 pandemic effects on food safety - Multi-country survey study	81
Consumer acceptance of cultured meat in urban areas of three cities in China	81
Preparation of pH sensitive film based on starch/carbon nano dots incorporating anthocyanin for monitoring spoilage of pork	79
Mechanism of antifungal activity of Perilla frutescens essential oil against Aspergillus flavus by transcriptomic analysis	78
Changes of metabolite profiles of fish models inoculated with Shewanella baltica during spoilage	78

CMC and CNF-based intelligent pH-responsive color indicator films integrated with shikonin to monitor fish freshness	77
Current status of major mycotoxins contamination in food and feed in Africa	75
Potential of deep learning and snapshot hyperspectral imaging for classification of species in meat	73
Morphology and permeability of bio-based poly(butylene adipate-co-terephthalate) (PBAT), poly(butylene succinate) (PBS) and linear low-density polyethylene (LLDPE) blend films control shelf-life of pa	72
Food safety concerns and consumer preferences for food safety attributes: Evidence from China	72
Occurrence of pesticide residues in fruits and vegetables for the Eastern Mediterranean Region and potential impact on public health	71
Development of edible composite film based on chitosan nanoparticles and their application in packaging of fresh red sea bream fillets	71
Eradication of planktonic Vibrio parahaemolyticus and its sessile biofilm by curcumin-mediated photodynamic inactivation	70
Antifungal packaging of sorbate and benzoate incorporated biodegradable films for fresh noodles	70
A meta-analytic review of food safety risk perception	70
Quantitative detection of binary and ternary adulteration of minced beef meat with pork and duck meat by NIR combined with chemometrics	69
Integration of handheld NIR and machine learning to “Measure & Monitor” chicken meat authenticity	69
Another look into the Knowledge Attitude Practice (KAP) model for food control: An investigation of the mediating role of food handlers’ attitudes	69
Food quality and safety risk diagnosis in the food cold chain through failure mode and effect analysis	67
Recent advances in aptamer-based optical and electrochemical biosensors for detection of pesticides and veterinary drugs	67
Improvement strategies of food supply chain through novel food processing technologies during COVID-19 pandemic	67
The influence of blockchain-based food traceability on retailer choice: The mediating role of trust	67
Incorporation of salmon bone gelatine with chitosan, gallic acid and clove oil as edible coating for the cold storage of fresh salmon fillet	66
Essential oils and chitosan as alternatives to chemical preservatives for fish and fisheries products: A review	65
Preparation and characterization of cinnamon essential oil nanocapsules and comparison of volatile components and antibacterial ability of cinnamon essential oil before and after encapsulation	64
Isolation, purification, and structural identification of a new bacteriocin made by Lactobacillus plantarum found in conventional kombucha	63
Hyperspectral image classification using CNN: Application to industrial food packaging	63
Food products as potential carriers of SARS-CoV-2	62
Comparative elemental analysis of dairy milk and plant-based milk alternatives	62
Perspective and application of molecular imprinting approach for antibiotic detection in food and environmental samples: A critical review	62
Nanoemulsion-based edible coatings loaded with fennel essential oil/cinnamaldehyde: Characterization, antimicrobial property and advantages in pork meat patties application	61
Color stability and pH-indicator ability of curcumin, anthocyanin and betanin containing colorants under different storage conditions for intelligent packaging development	61
Antimicrobial activity and storage stability of cell-free supernatants from lactic acid bacteria and their applications with fresh beef	60
Food traceability: A generic theoretical framework	59
Advances in antimicrobial peptides-based biosensing methods for detection of foodborne pathogens: A review	59
Drivers, opportunities, and challenges of the European risk-based meat safety assurance system	59
NMR-based metabolomic investigation of antimicrobial mechanism of electrolysed water combined with moderate heat treatment against Listeria monocytogenes on salmon	59
Antibacterial mechanism of thymol against Enterobacter sakazakii	59
Antifungal activity of volatile organic compounds produced by Pseudomonas fluorescens ZX and potential biocontrol of blue mold decay on postharvest citrus	58
Factors influencing Chinese farmers’ proper pesticide application in agricultural products – A review	58
Rapid detection of chloramphenicol in food using SERS flexible sensor coupled artificial intelligent tools	57
Synergistic microbial interactions between lactic acid bacteria and yeasts during production of Nigerian indigenous fermented foods and beverages	57
A comprehensive review of food fraud terminologies and food fraud mitigation guides	57
A novel approach to detect milk adulteration based on the determination of protein content by smartphone-based digital image colorimetry	57
Emerging materials and technologies of multi-layer film for food packaging application: A review	57
A review of food fraud and food authenticity across the food supply chain, with an examination of the impact of the COVID-19 pandemic and Brexit on food industry	55
Preservation of chilled Asian sea bass (Lates calcarifer) steak by whey protein isolate coating containing polyphenol extract from ginger, lemongrass, or green tea	55
Phenyllactic acid: A green compound for food biopreservation	55
Development of a fluorescence aptasensor for rapid and sensitive detection of Listeria monocytogenes in food	54
One-step rapid detection of fumonisin B1, dexyonivalenol and zearalenone in grains	54
Reduced graphene oxide nanocomposite based electrochemical biosensors for monitoring foodborne pathogenic bacteria: A review	54
Efficacy of chlorine-based disinfectants (sodium hypochlorite and chlorine dioxide) on Salmonella Enteritidis planktonic cells, biofilms on food contact surfaces and chicken skin	53
Characterization of the microbial communities and their correlations with chemical profiles in assorted vegetable Sichuan pickles	53
Preparation and property studies of chitosan-PVA biodegradable antibacterial multilayer films doped with Cu2O and nano-chitosan composites	52
Synergistic action of electrolyzed water and mild heat for enhanced microbial inactivation of Escherichia coli O157:H7 revealed by metabolomics analysis	52

Food safety issues in fresh produce supply chain with particular reference to sub-Saharan Africa	52
An on-line survey of the behavioral changes in Lebanon, Jordan and Tunisia during the COVID-19 pandemic related to food shopping, food handling, and hygienic practices	51
Microplastics in fresh and processed mussels sampled from fish shops and large retail chains in Italy	51
Did the COVID-19 lockdown affect consumers’ sustainable behaviour in food purchasing and consumption in China?	51
Improvement of blueberry freshness prediction based on machine learning and multi-source sensing in the cold chain logistics	51
Antimicrobial kinetics of nisin and grape seed extract against inoculated Listeria monocytogenes on cooked shrimps: Survival and residual effects	50
Novel trends and applications of natural pH-responsive indicator film in food packaging for improved quality monitoring	50
Antimicrobial and antivirulence efficacies of citral against foodborne pathogen Vibrio parahaemolyticus RIMD2210633	50
Consumer trust in organic food and organic certifications in four European countries	49
Detection of fish fillet substitution and mislabeling using multimode hyperspectral imaging techniques	49
Particle size analysis of pristine food-grade titanium dioxide and E 171 in confectionery products: Interlaboratory testing of a single-particle inductively coupled plasma mass spectrometry screening	49
Food fraud: Assessing fraud vulnerability in the extra virgin olive oil supply chain	49
Effect of pulsed light treatment on inactivation kinetics of Escherichia coli (MTCC 433) in fruit juices	49
Occurrence of deoxynivalenol and zearalenone in cereals and cereal products from Turkey	49
Rapid measurement of microplastic contamination in chicken meat by mid infrared spectroscopy and chemometrics: A feasibility study	48
Alternative proteins and EU food law	47
Degradation of patulin in fruit juice by a lactic acid bacteria strain Lactobacillus casei YZU01	47
Rapid detection of paraquat residues in green tea using surface-enhanced Raman spectroscopy (SERS) coupled with gold nanostars	47
Inhibition of multidrug-resistant foodborne Staphylococcus aureus biofilms by a natural terpenoid (+)-nootkatone and related molecular mechanism	47
Adulteration detection of corn oil, rapeseed oil and sunflower oil in camellia oil by in situ diffuse reflectance near-infrared spectroscopy and chemometrics	47
Occurrence of aflatoxin M1 in raw, pasteurized, UHT cows’ milk, and dairy products in Lebanon	46
A novel AuNPs colorimetric sensor for sensitively detecting viable Salmonella typhimurium based on dual aptamers	46
Influence of microwave hot-air flow rolling dry-blanching on microstructure, water migration and quality of pleurotus eryngii during hot-air drying	46
Influence of mixed starters on the degradation of proteins and the formation of peptides with antioxidant activities in dry fermented sausages	46
Cuminaldehyde in cumin essential oils prevents the growth and aflatoxin B1 biosynthesis of Aspergillus flavus in peanuts	46
A review of recent innovative strategies for controlling mycotoxins in foods	46
Probiotic potential and amylolytic properties of lactic acid bacteria isolated from Chinese fermented cereal foods	45
Lacto-fermented Kenaf (Hibiscus cannabinus L.) seed protein as a source of bioactive peptides and their applications as natural preservatives	45
Effect of sodium alginate-agar coating containing ginger essential oil on the shelf life and quality of beef	45
Design of new natural antioxidant active packaging: Screening flowsheet from pure essential oils and vegetable oils to ex vivo testing in meat samples	45
Effects of high pressure and thermal processing on quality properties and volatile compounds of pineapple fruit juice	45
Exposure to bisphenol A and its substitutes, bisphenol F and bisphenol S from canned foods and beverages on Chinese market	45
The in vitro and in situ effect of selected essential oils in vapour phase against bread spoilage toxicogenic aspergilli	45
Carriage of Staphylococcus aureus among food handlers: An ongoing challenge in public health	45
Authentication of roasted and ground coffee samples containing multiple adulterants using NMR and a chemometric approach	45
Horse mackerel (Trachurus trachurus) fillets biopreservation by using gallic acid and chitosan coatings	44
Fish quality evaluation by sensor and machine learning: A mechanistic review	44
Quantum dot nanobead-based fluorescent immunochromatographic assay for simultaneous quantitative detection of fumonisin B1, dexyonivalenol, and zearalenone in grains	44
Rapid detection of antibiotic residues in animal products using surface-enhanced Raman Spectroscopy: A review	43
Application of essential oils in meat packaging: A systemic review of recent literature	43
Effects of garlic addition on bacterial communities and the conversions of nitrate and nitrite in a simulated pickle fermentation system	43
Emerging trends in olive oil fraud and possible countermeasures	43
Monitoring and dietary risk assessment of 81 pesticide residues in 11 local agricultural products from the 3 largest cities of Cameroon	42
Applications of halloysite nanotubes in food packaging for improving film performance and food preservation	42
Absolute quantification of Vibrio parahaemolyticus by multiplex droplet digital PCR for simultaneous detection of tlh, tdh and ureR based on single intact cell	42
Flexible sensing enabled packaging performance optimization system (FS-PPOS) for lamb loss reduction control in E-commerce supply chain	42
Simultaneous determination of multi-pesticide residues in fish and shrimp using dispersive-solid phase extraction with liquid chromatography–tandem mass spectrometry	42
From grape to wine: Fate of ochratoxin A during red, rose, and white winemaking process and the presence of ochratoxin derivatives in the final products	42
Authentication of cocoa (Theobroma cacao) bean hybrids by NIR-hyperspectral imaging and chemometrics	42
A rapid method to detect green pea and peanut adulteration in pistachio by using portable FT-MIR and FT-NIR spectroscopy combined with chemometrics	42
Carbon quantum dot fluorescent probes for food safety detection: Progress, opportunities and challenges	42
Use of convolutional neural network (CNN) combined with FT-NIR spectroscopy to predict food adulteration: A case study on coffee	42
A label-free electrochemical immunosensor for rapid detection of salmonella in milk by using CoFe-MOFs-graphene modified electrode	41
Disruption of metabolic function and redox homeostasis as antibacterial mechanism of Lindera glauca fruit essential oil against Shigella flexneri	41
Antiviral activity of fermented foods and their probiotics bacteria towards respiratory and alimentary tracts viruses	41
Validation of an analytical method for the determination of cadmium, lead and mercury in fish and fishery resources by graphite furnace and Cold Vapor Atomic Absorption Spectrometry	41
Effect of UVC light-emitting diodes on apple juice: Inactivation of Zygosaccharomyces rouxii and determination of quality	41
Processing strategies to decrease acrylamide formation, reducing sugars and free asparagine content in potato chips from three commercial cultivars	41
A portable CRISPR Cas12a based lateral flow platform for sensitive detection of Staphylococcus aureus with double insurance	41
The challenges of global occurrence of aflatoxin M1 contamination and the reduction of aflatoxin M1 in milk over the past decade	41
Nanoreinforced biodegradable gelatin based active food packaging film for the enhancement of shelf life of tomatoes (Solanum lycopersicum L.)	41
Rapid, on-site, and sensitive detection of aflatoxin M1 in milk products by using time-resolved fluorescence microsphere test strip	41
Antibiofilm activity of shikonin against Listeria monocytogenes and inhibition of key virulence factors	41
A 20-year analysis of reported food fraud in the global beef supply chain	41
High pressure-assisted thermal sterilization of low-acid fruit and vegetable purees: Microbial safety, nutrient, quality, and packaging evaluation	40
A comprehensive review of advanced glycosylation end products and N- Nitrosamines in thermally processed meat products	40
Recent advances in optical biosensors for specific detection of E. coli bacteria in food and water	40
Rapid quantification of total phenolics and ferulic acid in whole wheat using UV–Vis spectrophotometry	40
Cold plasma processing of powdered Spirulina algae for spore inactivation and preservation of bioactive compounds	39
Rapid detection and prediction of chlortetracycline and oxytetracycline in animal feed using surface-enhanced Raman spectroscopy (SERS)	39
Rapid detection of the authenticity and adulteration of sesame oil using excitation-emission matrix fluorescence and chemometric methods	39
The public perception of food and non-food related risks of infection and trust in the risk communication during COVID-19 crisis: A study on selected countries from the Arab region	39
Rapid evaluation of texture parameters of Tan mutton using hyperspectral imaging with optimization algorithms	38
Elimination of Vibrio parahaemolyticus biofilms on crab and shrimp surfaces using ultraviolet C irradiation coupled with sodium hypochlorite and slightly acidic electrolyzed water	38
Comparison of the metabolic responses of eight Escherichia coli strains including the “big six” in pea sprouts to low concentration electrolysed water by NMR spectroscopy	38
Geographical discrimination of Boletus edulis using two dimensional correlation spectral or integrative two dimensional correlation spectral image with ResNet	38
Alternative approaches to the risk management of Listeria monocytogenes in low risk foods	38
Facile fabrication of three-dimensional gold nanodendrites decorated by silver nanoparticles as hybrid SERS-active substrate for the detection of food contaminants	38
Survey of multiple biogenic amines and correlation to microbiological quality and free amino acids in foods	38
Preparation and functional properties of poly(vinyl alcohol)/ethyl cellulose/tea polyphenol electrospun nanofibrous films for active packaging material	38

Cultivar and geographical origin authentication of Italian extra virgin olive oil using front-face fluorescence spectroscopy and chemometrics	38
Microwave-assisted aqueous two-phase extraction of phenolic compounds from Ribes nigrum L. and its antibacterial effect on foodborne pathogens	38
Nondestructive internal quality inspection of pear fruit by X-ray CT using machine learning	38
Standardisation of near infrared hyperspectral imaging for quantification and classification of DON contaminated wheat samples	37
Employment of an electronic tongue combined with deep learning and transfer learning for discriminating the storage time of Pu-erh tea	37
Food safety culture in food services with different degrees of risk for foodborne diseases in Brazil	37
Recent advances in the application of molecularly imprinted polymers (MIPs) in food analysis	37
Consumer risk perception and trusted sources of food safety information during the COVID-19 pandemic	37
Fast online estimation of quail eggs freshness using portable NIR spectrometer and machine learning	37
Blueberry, raspberry, and strawberry extracts reduce the formation of carcinogenic heterocyclic amines in fried camel, beef and chicken meats	36
Camel milk whey hydrolysate inhibits growth and biofilm formation of Pseudomonas aeruginosa PAO1 and methicillin-resistant Staphylococcus aureus	36
Human health risk assessment of toxic heavy metal and metalloid intake via consumption of red swamp crayfish (Procambarus clarkii) from rice-crayfish co-culture fields in China	36
Occurrence and co-occurrence of mycotoxins in apple and apple products from China	36
Synergistic efficacy of high-intensity ultrasound and chlorine dioxide combination for Staphylococcus aureus biofilm control	36
Rapid detection of Salmonella in milk by nuclear magnetic resonance based on membrane filtration superparamagnetic nanobiosensor	36
Detection of chocolate powder adulteration with peanut using near-infrared hyperspectral imaging and Multivariate Curve Resolution	36
Plasma-treated polyethylene coated with polysaccharide and protein containing cinnamaldehyde for active packaging films and applications on tilapia (Orechromis niloticus) fillet preservation	36
Effects of crude fucoidan on physicochemical properties, antioxidation and bacteriostasis of surimi products	36
Antibacterial activity and mechanism of high voltage electrostatic field (HVEF) against Staphylococcus aureus in medium plates and food systems	36
Utilizing near infrared hyperspectral imaging for quantitatively predicting adulteration in tapioca starch	36
Consumer knowledge and behaviors regarding food date labels and food waste	36
Development of electrospun films enriched with ethyl lauroyl arginate as novel antimicrobial food packaging materials for fresh strawberry preservation	36
Non-thermal plasma technique for preservation of fresh foods: A review	35
A label-free aptasensor for turn-on fluorescent detection of ochratoxin a based on SYBR gold and single walled carbon nanohorns	35
Inhibitory effect of sugarcane (Saccharum officinarum L.) molasses extract on the formation of heterocyclic amines in deep-fried chicken wings	35
Microorganisms and food safety risks associated with indigenous fermented foods from Africa	35
Differential scanning calorimetry coupled with machine learning technique: An effective approach to determine the milk authenticity	35
How fermentation by lactic acid bacteria can address safety issues in legumes food products?	35
High intensity ultrasound as a physical elicitor affects secondary metabolites and antioxidant capacity of tomato fruits	35
Authentication of the geographical origin of virgin olive oils from the main worldwide producing countries: A new combination of HS-SPME-GC-MS analysis of volatile compounds and chemometrics applied t	35
Physicochemical and thermal characterization of poly (3-hydroxybutyrate-co-4-hydroxybutyrate) films incorporating thyme essential oil for active packaging of white bread	35
Comparative studies on the effect of probiotic additions on the physicochemical and microbiological properties of yoghurt made from soymilk and cow's milk during refrigeration storage (R2)	35
Antibacterial mechanism of linalool against L. monocytogenes, a metabolomic study	35
Characterization of Rosewood and Cinnamon Cassia essential oil polymeric capsules: Stability, loading efficiency, release rate and antimicrobial properties	34
Study on mycotoxin contamination of maize kernels in Spain	34
Effect of electrolysed water generated by sodium chloride combined with sodium bicarbonate solution against Listeria innocua in broth and on shrimp	34
Effects of geographic locations and topographical factors on secondary metabolites distribution in green tea at a regional scale	34
An electronic nose supported by an artificial neural network for the rapid detection of aflatoxin B1 and fumonisins in maize	34
A novel fluorescence sensor based on Zn porphyrin MOFs for the detection of bisphenol A with highly selectivity and sensitivity	34
Linkages among food safety risk perception, trust and information: Evidence from Hanoi consumers	34
Treatment of beef with gaseous ozone: Physicochemical aspects and antimicrobial effects on heterotrophic microflora and listeria monocytogenes	34
Rapid evaluation of freshness of largemouth bass under different thawing methods using hyperspectral imaging	33
Vibrational spectroscopy and chemometrics tools for authenticity and improvement the safety control in goat milk	33
Generation of plasma functionalized water: Antimicrobial assessment and impact on seed germination	33
High-humidity hot air impingement blanching (HHAIB) efficiently inactivates enzymes, enhances extraction of phytochemicals and mitigates brown actions of chili pepper	33
Bacillus cereus spores and Staphylococcus aureus sub. aureus vegetative cells inactivation in human milk by high-pressure processing	33
A class Ⅲ bacteriocin with broad-spectrum antibacterial activity from Lactobacillus acidophilus NX2-6 and its preservation in milk and cheese	33
Aptamer-modified pencil graphite electrodes for the impedimetric determination of ochratoxin A	33
Inactivation efficacies of lactic acid and mild heat treatments against Escherichia coli strains in organic broccoli sprouts	33
Anti-biofilm effect of the cell-free supernatant of probiotic Saccharomyces cerevisiae against Listeria monocytogenes	33
Changes in aroma components and potential Maillard reaction products during the stir-frying of pork slices	33
Authentication of commercial honeys based on Raman fingerprinting and pattern recognition analysis	33
Geographical origin identification of garlic cultivated in Korea using isotopic and multi-elemental analyses	33
An overview of the combination of emerging technologies with conventional methods to reduce acrylamide in different food products: Perspectives and future challenges	33
Antibacterial effect of citral on yersinia enterocolitica and its mechanism	33
Effect of germ orientation during Vis-NIR hyperspectral imaging for the detection of fungal contamination in maize kernel using PLS-DA, ANN and 1D-CNN modelling	33
Effect of turmeric on the reduction of heterocyclic aromatic amines and quality of chicken meatballs	33
Raised concerns about the safety of barley grains and straw: A Swiss survey reveals a high diversity of mycotoxins and other fungal metabolites	33
Rapid detection of adulteration in desiccated coconut powder: vis-NIR spectroscopy and chemometric approach	33
Korean kimchi-derived lactic acid bacteria inhibit foodborne pathogenic biofilm growth on seafood and food processing surface materials	33
The prevalence and concentration of aflatoxin M1 among different types of cheeses: A global systematic review, meta-analysis, and meta-regression	33
An intercontinental analysis of food safety culture in view of food safety governance and national values	33
Risk assessment of aflatoxins and selected heavy metals through intake of branded and non-branded spices collected from the markets of Multan city of Pakistan	32
Simultaneous detection of multiple foodborne bacteria by loop-mediated isothermal amplification on a microfluidic chip through colorimetric and fluorescent assay	32
Colloidal gold immunochromatographic test strips for broad-spectrum detection of Salmonella	32
Rapid and sensitive detection of VBNC Escherichia coli O157: H7 in beef by PMAxx and real-time LAMP	32
Smartphone-based digital images as a novel approach to determine formaldehyde as a milk adulterant	32
Food safety knowledge, sources thereof and self-reported behaviour among university students in Sweden	32
Dietary exposure and health risk characterization of aflatoxin B1, ochratoxin A, fumonisin B1, and zearalenone in food from different provinces in Northern Vietnam	32
Bioremediation of organophosphorus pesticides in contaminated foodstuffs using probiotics	32
SERS based artificial peroxidase enzyme regulated multiple signal amplified system for quantitative detection of foodborne pathogens	31
Combined use of natural antimicrobial based nanoemulsions and ultra high pressure homogenization to increase safety and shelf-life of apple juice	31
Study on the characterisation and application of synthetic peptide Snakin-1 derived from potato tubers – Action against food spoilage yeast	31
Development of a vegetable oil and egg proteins edible film to replace preservatives and primary packaging of sweet baked goods	31
Evaluation and application of a next generation sequencing approach for meat species identification	31
A comprehensive review on biocompatible film sensor containing natural extract: Active/intelligent food packaging	31
The degradation of Alternaria mycotoxins by dielectric barrier discharge cold plasma	31
MinION sequencing of seafood in Singapore reveals creatively labelled flatfishes, confused roe, pig DNA in squid balls, and phantom crustaceans	31
Detection of honey adulterated with agave, corn, inverted sugar, maple and rice syrups using FTIR analysis	31
Challenges and a step forward in honey classification based on Raman spectroscopy	31
Functional edible films/coatings integrated with lactoperoxidase and lysozyme and their application in food preservation	31
Safety risk assessment and early warning of chemical contamination in vegetable oil	31
Prevalence of multidrug-resistant Staphylococcus aureus isolates with strong biofilm formation ability among animal-based food in Shanghai	31
Antimicrobial, anti-biofilm properties of three naturally occurring antimicrobial peptides against spoilage bacteria, and their synergistic effect with chemical preservatives in food storage	31
Colorimetric immunoassay via smartphone based on Mn2+-Mediated aggregation of AuNPs for convenient detection of fumonisin B1	31
Mechanisms underlying the deterioration of fish quality after harvest and methods of preservation	30
Targeting shrimp spoiler Shewanella putrefaciens: Application of ε-polylysine and oregano essential oil in Pacific white shrimp preservation	30
Enhancing effect of nanoemulsion on antimicrobial activity of cinnamon essential oil against foodborne pathogens in refrigerated Asian seabass (Lates calcarifer) fillets	30
A traceability-support system to control safety and sustainability indicators in food distribution	30
Rapid methods of microbial detection in dairy products	30
Inhibitory effect of bacteriocin produced by Pediococcus acidilactici on the biofilm formation of Salmonella Typhimurium	30
Isothermal amplification-based methods for assessment of microbiological safety and authenticity of meat and meat products	30
Rapid detection of pork using alkaline lysis- Loop Mediated Isothermal Amplification (AL-LAMP) technique	30
Oxygen absorbing food packaging made by extrusion compounding of thermoplastic cassava starch with gallic acid	30
Survey of aflatoxin B1 and heavy metal contamination in peanut and peanut soil in China during 2017–2018	30