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