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188 results on '"food control"'

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1. FRAUDULENT FOOD PRODUCTS OUTBREAK IN SOUTH AFRICA: A CONUNDRUM FOR FOOD CONTROL AUTHORITIES.

2. Extraction of Penicillin G From Dairy Products Using Deep Eutectic Solvent/Alginate Beads Enhanced via Layered Double Hydroxides.

3. Non-Targeted Nuclear Magnetic Resonance Analysis for Food Authenticity: A Comparative Study on Tomato Samples.

4. Polyether sulfone flat-sheet membrane impregnated with Mn–Al layered double hydroxide nanoparticles for green microfiltration of acrylamide in cocoa products.

5. Advances in the Application of Materials in the Fabrication of Lateral Flow Assay-Based Methods for Food Safety Control.

6. Evaluación de la actividad antimicrobiana de extractos de especies vegetales en bacterias patógenas de importancia en salud pública.

7. Food fraud detection and reporting by food control officers in Finland.

8. Acrylamide in potato chips in Iran, health risk assessment and mitigation.

9. Improving the microbial and physicochemical shelf life of yufka paste using Lactobacillus plantarum and calcium propionate.

10. Covid-19 pandemic induced measures in food industry improves food safety as perceived by food business operators in Finland.

11. What Are We Eating? Surveying the Presence of Toxic Molecules in the Food Supply Chain Using Chromatographic Approaches.

12. Designing a bacterial cellulose‐based hydrogel incorporated with manganese sulfide and graphene oxide for green extraction of acrylamide in bread samples.

13. Effect of phage and rhamnolipid on Salmonella Infantis biofilm removal and biological control of phage on food deterioration.

14. Oxytocin response to food intake in avoidant/restrictive food intake disorder.

15. Biosensors Based on Phenol Oxidases (Laccase, Tyrosinase, and Their Mixture) for Estimating the Total Phenolic Index in Food-Related Samples.

16. Temporal patterns of food control outputs and outcomes and effects of targeted control interventions on compliance in food service establishments in Finland.

17. Effectiveness of official food safety control in Barcelona city: Digital and traditional inspections.

18. E-sensing and nanoscale-sensing devices associated with data processing algorithms applied to food quality control: a systematic review.

19. Lateral Flow Test System to Control Total Content of Muscle Tissues in Raw Meat Products.

20. Determining the Amount of Iodine in Edible Salts Obtained From Markets and District Bazaars in İstanbul.

21. Public and Private Enforcement in European Union Food Law.

22. Consumers' food control risk perception and preference for food safety certification in emerging food markets.

23. Benzene food exposure and their prevent methods: a review.

24. Characteristic and Antimicrobial Resistance of Bacillus cereus Group Isolated from Food in Poland.

25. An overview of the detection methods to the edible oil oxidation degree: Recent progress, challenges, and perspectives.

26. Portable near infrared (NIR) spectrometer coupled with machine learning to classify milk with subclinical mastitis.

27. Bio(sensors) based on molecularly imprinted polymers and silica materials used for food safety and biomedical analysis: Recent trends and future prospects.

28. Expert elicitation of remote meat inspection prerequisites in Sweden using best-worst scaling (case 1).

29. Natural deep eutectic solvent-supported exfoliated graphite nanoplatelet-based electrochemical sensor for the determination of tyramine in fermented beverages.

30. Application of a generic PBK model for beef cattle: Tissue/fluid correlations of paracetamol and NSAIDs.

31. Safety and quality assessment of hot-drinks vending machines in Southern Italy.

32. A Sandwich‐type Electrochemical Immunosensor for the Sensitive Determination of Salmonella Typhimurium in Food.

33. Evaluation of a combination of NIR micro-spectrometers to predict chemical properties of sugarcane forage using a multi-block approach.

34. ОСОБЛИВОСТІ ВПРОВАДЖЕННЯ ТЕХНОЛОГІЇ БЛОКЧЕЙН У ЛАНЦЮГУ ПОСТАЧАННЯ М'ЯСА ПТИЦІ.

35. Aptamer-based assays: strategies in the use of aptamers conjugated to magnetic micro- and nanobeads as recognition elements in food control.

36. Exploring the Inhibitory Effect of RASFF on China-EU Trade of Rice-Based Products.

37. Quantitative versus qualitative risk assessment of meat and its products: what is feasible for Sub-Saharan African countries?

38. Dietary exposure assessment to macrolide antimicrobial residues through infant formulas marketed in Brazil.

39. PROCRASTINAÇÃO, CONTROLE E ESFORÇO PERCEBIDO NO COMPORTAMENTO DE DESPERDÍCIO DE ALIMENTOS.

40. Interlaboratory proficiency tests for the detection of staphylococcal enterotoxin type A in food.

41. Prediction of physicochemical properties of cape gooseberry (Physalis peruviana L.) using near infrared hyperspectral imaging (NIR-HSI).

42. Comparison of competitive and sandwich immunochromatographic analysis in the authentication of chicken in meat products.

43. Association between the financial situation of food production establishments and food control inspection grades in Finland.

44. Gold screen-printed electrodes coupled with molecularly imprinted conjugated polymers for ultrasensitive detection of streptomycin in milk.

45. Polymerized natural acrylic acid-arginine deep eutectic solvent electrospun nanofibers impregnated in polycaprolactam: Applied in green micro-quick easy cheap effective rugged and safe/gas chromatography-mass spectrometry of multiclass pesticides in edible vegetables

46. Biofilm-Forming Ability of Pathogenic Bacteria Isolated from Retail Food in Poland.

47. Multiresidue method for triazines and pyrethroids determination by solid-phase extraction and gas chromatography-tandem mass spectrometry.

48. QUALITY CHARACTERIZATION OF BREAD RETAILED IN NAIROBI COUNTY, KENYA: PHYSICO-CHEMICAL AND MICROBIAL PROFILES.

49. TEREYAĞI OLARAK SATILAN YAĞLARDA BAZI HİLELER VE KALİTE ÖZELLİKLERİNİN TESPİTİ: ERZURUM ÖRNEĞİ.

50. Validation of an alternative method for the identification of 2‐dodecylcyclebutanone (2‐DCB) of irradiated meats by solid‐phase microextraction (SPME) gas chromatography–mass spectrometry (GC‐MS).

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