77 results on '"Luning, Pieternel A"'
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2. The relationship of food safety culture elements: A serial mediation model
3. Development of a digital Net-Map tool to analyse multi-stakeholder networks in risk analysis of emerging food safety issues
4. A Net-Map analysis to understand the roles and influence of stakeholders in street food safety - A study in Ecuador
5. Safety and authenticity risks in heritage food preparation at different types of food service establishments: A case study of Saudi Arabia
6. Food safety knowledge, self-reported hygiene practices, and street food vendors’ perceptions of current hygiene facilities and services - An Ecuadorean case
7. The impacts of biosecurity measures on Campylobacter contamination in broiler houses and slaughterhouses in the Netherlands: A simulation modelling approach
8. Performance of food safety management systems of Chinese food business operators in Tianjin
9. The heritage food concept and its authenticity risk factors - Validation by culinary professionals
10. A roadmap for developing educational actions using food safety culture assessment – A case of an institutional food service
11. Performance assessment of food safety management systems in Australian apple packhouses in view of microbial control
12. Effect of hydrogenation of palm oil products spiked with octachlorodibenzo-p-dioxin on dioxin congener profiles and toxic equivalent levels
13. The exotropia food safety cultural conundrum: A case study of a UK fish high-risk processing company
14. Milk quality and hygiene: Knowledge, attitudes and practices of smallholder dairy farmers in central Kenya
15. Mothers choose a snack for their 2–3-year-old children based on different health perceptions
16. The evolvement of food safety culture assessment: A mixed-methods systematic review
17. Review article: Food safety culture from the perspective of the Australian horticulture industry
18. A tailored food safety and hygiene training approach for dairy farmers in an emerging dairy chain
19. An observational assessment of Australian apple production practices for microbial control
20. Exploration of heritage food concept
21. Factors influencing Chinese farmers’ proper pesticide application in agricultural products – A review
22. Situational appropriateness of meat products, meat substitutes and meat alternatives as perceived by Dutch consumers
23. Influence of educational actions on transitioning of food safety culture in a food service context: Part 2 - Effectiveness of educational actions in a longitudinal study
24. Milk quality along dairy farming systems and associated value chains in Kenya: An analysis of composition, contamination and adulteration
25. Influence of educational actions on transitioning of food safety culture in a food service context: Part 1 – Triangulation and data interpretation of food safety culture elements
26. Implications of differences in safety and hygiene control practices for microbial safety and aflatoxin M1 in an emerging dairy chain: The case of Tanzania
27. Mothers’ considerations in snack choice for their children: Differences between the North and the South of Italy
28. General parenting and mothers’ snack giving behavior to their children aged 2–7
29. Feeding fiction: Fraud vulnerability in the food service industry
30. An intercontinental analysis of food safety culture in view of food safety governance and national values
31. A customized assessment tool to differentiate safety and hygiene control practices in emerging dairy chains
32. Understanding possible causes of exceeding dioxin levels in palm oil by-products: An explorative study
33. Prevailing food safety culture in companies operating in a transition economy - Does product riskiness matter?
34. Youngest versus oldest child: why does mothers’ snack choice differ?
35. Persistent challenges in safety and hygiene control practices in emerging dairy chains: The case of Tanzania
36. Understanding consumer data use in new product development and the product life cycle in European food firms – An empirical study
37. A systems approach to dynamic performance assessment in new food product development
38. Effect of domestic cooking methods on protein digestibility and mineral bioaccessibility of wild harvested adult edible insects
39. What influences mothers’ snack choices for their children aged 2–7?
40. No more nutmegging with nutmeg: Analytical fingerprints for distinction of quality from low-grade nutmeg products
41. Values and value conflicts in snack providing of Dutch, Polish, Indonesian and Italian mothers
42. The contribution of wild harvested edible insects (Eulepida mashona and Henicus whellani) to nutrition security in Zimbabwe
43. Identification of determinants of postharvest losses in Zimbabwean tomato supply chains as basis for dedicated interventions
44. Food safety culture assessment using a comprehensive mixed-methods approach: A comparative study in dairy processing organisations in an emerging economy
45. Exploration of logistics and quality control activities in view of context characteristics and postharvest losses in fresh produce chains: A case study for tomatoes
46. Chapter 8 - Acrylamide in fried potato products
47. Influence of food handlers' compliance with procedures of poultry carcasses contamination: A case study concerning evisceration in broiler slaughterhouses
48. Determinants for conducting food safety culture research
49. The role of cooperatives in food safety management of fresh produce chains: Case studies in four strawberry cooperatives
50. Factors affecting the status of food safety management systems in the global fresh produce chain
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