Challenging the “gold standard” of colony-forming units - Validation of a multiplex real-time PCR for quantification of viable Campylobacter spp. in meat rinses

Kerstin Stingl, Janine Heise, Maja Thieck +24

International Journal of Food Microbiology

Salmonella and Campylobacter epidemiology

Campylobacter jejuni is the leading bacterial food-borne pathogen in Europe. Despite the accepted limits of cultural detection of the fastidious bacterium, the "gold standard" in food microbiology is...

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2021Academic literature35 citationsDOI

Assessment of paprika geographical origin fraud by high-performance liquid chromatography with fluorescence detection (HPLC-FLD) fingerprinting

Guillem Campmajó, Luis R. Rodríguez-Javier, Javier Saurina +1

Food Chemistry

Biochemical Analysis and Sensing Techniques

Research Library

Challenging the “gold standard” of colony-forming units - Validation of a multiplex real-time PCR for quantification of viable Campylobacter spp. in meat rinses

Assessment of paprika geographical origin fraud by high-performance liquid chromatography with fluorescence detection (HPLC-FLD) fingerprinting

LC/MS-based metabolomics to evaluate the milk composition of human, horse, goat and cow from China

Metagenomic Study on Chinese Homemade Paocai: The Effects of Raw Materials and Fermentation Periods on the Microbial Ecology and Volatile Components

One-pot ultrasonic cavitational emulsification of phytosterols oleogel-based flavor emulsions and oil powder stabilized by natural saponin

Alteration of phenolics and antioxidant capacity of gluten-free bread by yellow pea flour addition and sourdough fermentation

Determination of the optimal electron beam irradiation dose for treating shrimp (Solenocera melantho) by means of physical and chemical properties and bacterial communities

Oral Nutritional Supplementation Improves Growth in Children at Malnutrition Risk and with Picky Eating Behaviors

Investigation of Photoprotective, Anti-Inflammatory, Antioxidant Capacities and LC–ESI–MS Phenolic Profile of Astragalus gombiformis Pomel

Protective capacity of gum Arabic, maltodextrin, different starches, and fibers on the bioactive compounds and antioxidant activity of an orange puree (Citrus sinensis (L.) Osbeck) against freeze-drying and in vitro digestion

Obesity, Sodium Homeostasis, and Arterial Hypertension in Children and Adolescents

Contribution of the engineering of tailored interfaces to the formulation of novel food colloids

Research opportunities: Traditional fermented beverages in Mexico. Cultural, microbiological, chemical, and functional aspects

A novel nanotechnological strategy for obtaining fat-reduced cookies in bakery industry: Revealing of sensory, physical properties, and fatty acid profile of cookies prepared with oil-based nanoemulsions

Beef abattoir interventions in a risk-based meat safety assurance system

The effect of salt ion on the freeze-thaw stability and digestibility of the lipophilic protein-hydroxypropyl methylcellulose emulsion

Preparation and characterization of nanoparticles from cereal and pulse starches by ultrasonic-assisted dissolution and rapid nanoprecipitation

Whole grain intake, compared to refined grain, improves postprandial glycemia and insulinemia: a systematic review and meta-analysis of randomized controlled trials

Sodium and Potassium Content of Foods Consumed in an Italian Population and the Impact of Adherence to a Mediterranean Diet on Their Intake

Do Common Beans (Phaseolus vulgaris L.) Promote Good Health in Humans? A Systematic Review and Meta-Analysis of Clinical and Randomized Controlled Trials

A review of extrusion-modified underutilized cereal flour: chemical composition, functionality, and its modulation on starchy food quality

Microbial ecology of alfalfa, radish, and rapeseed sprouts based on culture methods and 16S rRNA microbiome sequencing

Effects of Pectin on the Physicochemical Properties and Freeze-Thaw Stability of Waxy Rice Starch

Structural and functional properties of chestnut starch based on high-pressure homogenization

Physical, chemical, and techno-functional properties of soy okara powders obtained by high pressure homogenization and alkaline-acid recovery

Differences in Eating Quality Attributes between Japonica Rice from the Northeast Region and Semiglutinous Japonica Rice from the Yangtze River Delta of China

Preliminary Insights in Sensory Profile of Sweet Cherries

Salt and Sugar: Two Enemies of Healthy Blood Pressure in Children

Machine learning-based predictive modeling to identify genotypic traits associated with Salmonella enterica disease endpoints in isolates from ground chicken

Impact of Oral Microbiota on Flavor Perception: From Food Processing to In-Mouth Metabolization

Microbial interactions and ecology in fermented food ecosystems

Lipid Nanoparticles: Formulation, Production Methods and Characterization Protocols

Starch retrogradation in starch-based foods: Mechanisms, influencing factors, and mitigation strategies

Innovative strategies for valorization of byproducts from soybean industry: A review on status, challenges, and sustainable approaches towards zero-waste processing systems

Topological segregation of stress sensors along the gut crypt–villus axis

Xylooligosaccharides: A comprehensive review of production, purification, characterization, and quantification

Metals in Motion: Understanding Labile Metal Pools in Bacteria

Enhanced fresh walnut preservation using chitosan films reinforced with cinnamon essential oil and bacterial cellulose pickering emulsion

Nutritional Enhancement of Plant-Based Fermented Foods: Microbial Innovations for a Sustainable Future

Development and the Problems of Village Nutrition

Herbal remedies for oral and dental health: a comprehensive review of their multifaceted mechanisms including antimicrobial, anti-inflammatory, and antioxidant pathways

Effect of Saccharomyces cerevisiae CICC 32883 Fermentation on the Structural Features and Antioxidant Protection Effect of Chinese Yam Polysaccharide

Conversion of food waste into energy and value-added products: a review

Food losses and wastage within food supply chain: a critical review of its generation, impact, and conversion techniques

Analyzing microbial community and volatile compound profiles in the fermentation of cigar tobacco leaves

Physicochemical and functional attributes of RuBisCo-enriched Brassicaceae leaf protein concentrates

Effect of glycosylation modification on structure and properties of soy protein isolate: A review

Interactions between proteins and phenolics: effects of food processing on the content and digestibility of phenolic compounds

In-depth metaproteomics analysis of tongue coating for gastric cancer: a multicenter diagnostic research study

Emerging Strategies against Non-Typhoidal Salmonella: From Pathogenesis to Treatment