2021Academic literature26 citations5 claims extractedDOI

A systematic review and meta‐analysis of the efficacy of processing stages and interventions for controlling <i>Campylobacter</i> contamination during broiler chicken processing

Onay B. Dogan, Anand Aditya, Juan Ortúzar +2

Comprehensive Reviews in Food Science and Food Safety

Salmonella and Campylobacter epidemiology

Systematic review and meta-analysis were conducted to quantify the effects of processing stages and interventions on the prevalence and concentration of Campylobacter on broiler carcasses. To...

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2021Academic literature26 citations4 claims extractedDOI

Research Library

A systematic review and meta‐analysis of the efficacy of processing stages and interventions for controlling <i>Campylobacter</i> contamination during broiler chicken processing

Peppermint Essential Oil Suppresses <i>Geotrichum citri-aurantii</i> Growth by Destructing the Cell Structure, Internal Homeostasis, and Cell Cycle

Long-term storage and temperature induced quality changes of industrial-scale wet starch noodles

An overview of research of essential oils by self‐organizing maps: A novel approach for meta‐analysis study

Exploring consumers’ perceptions of plant-based eggs using concept mapping and semantic network analysis

Gums-based engineered bio-nanostructures for greening the 21st-century biotechnological settings

Effects of interaction between hesperetin/hesperidin and glutenin on the structure and functional properties of glutenin

Recent Development in Formation, Toxic Effects, Human Health and Analytical Techniques of Food Contaminants

Stevia, sucralose and sucrose added to a maqui-Citrus beverage and their effects on glycemic response in overweight subjects: A randomized clinical trial

Effect of Lactic Acid Fermentation on Quinoa Characteristics and Quality of Quinoa-Wheat Composite Bread

Rapid determination of 134 pesticides in tea through multi-functional filter cleanup followed by UPLC-QTOF-MS

Improvement of vitamin E microencapsulation and release using different biopolymers as encapsulating agents

Effects of different initial pH values on freeze-drying resistance of Lactiplantibacillus plantarum LIP-1 based on transcriptomics and proteomics

Discriminability and uncertainty in principal component analysis (PCA) of temporal check-all-that-apply (TCATA) data

Interaction of ovalbumin with lutein dipalmitate and their effects on the color stability of marigold lutein esters extracts

Lipid oxidation induced egg white protein foaming properties enhancement: The mechanism study revealed by high resolution mass spectrometry

Mechanism, kinetics, and physicochemical properties of ultrasound-produced emulsions stabilized by lentil protein: a non-dairy alternative in food systems

High Pressure Processing vs. Thermal Pasteurization of Whole Concord Grape Puree: Effect on Nutritional Value, Quality Parameters and Refrigerated Shelf Life

Isolation, identification, and kinetic and thermodynamic characterization of a Pichia kudriavzevii yeast strain capable of fermentation

Emulsion-filled gels of soy protein isolate for vehiculation of vitamin D3: Effect of protein solubility on their mechanical and rheological characteristics

Dissipation, Residue, and Dietary Risk Assessment of Bifenthrin, Bifenazate, and Its Metabolite Bifenazate–Diazene in Apples Based on Deterministic and Probabilistic Methods

The in-vitro digestion behaviors of micellar casein acting as wall materials in spray-dried microparticles: The relationships between colloidal calcium phosphate and the release of loaded blueberry anthocyanins

Effect of Herbal Addition on the Microbiological, Oxidative Stability and Sensory Quality of Minced Poultry Meat

Dietary supplementation with low-dose xylooligosaccharide promotes the anti-Salmonella activity of probiotic Lactiplantibacillus plantarum ZS2058 in a murine model

Effects of Simultaneous Co-Fermentation of Five Indigenous Non-Saccharomyces Strains with S. cerevisiae on Vidal Icewine Aroma Quality

Influence of calcium on the properties of micellar casein in goat milk

Bovine β-Lactoglobulin Covalent Modification by Flavonoids: Effect on the Allergenicity and Human Intestinal Microbiota

Microfluidization of fenugreek (Trigonella foenum graecum) seed protein concentrate: Effects on functional, rheological, thermal and microstructural properties

Residue and dissipation of two formulations of emamectin benzoate in tender cowpea and old cowpea and a risk assessment of dietary intake

Buttermilk as Encapsulating Agent: Effect of Ultra-High-Pressure Homogenization on Chia Oil-in-Water Liquid Emulsion Formulations for Spray Drying

A fast SALLE GC–MS/MS multi-analyte method for the determination of 75 food packaging substances in food simulants

Molecular Background of a Moldy-Musty Off-Flavor in Cocoa

Insolubility in milk protein concentrates: potential causes and strategies to minimize its occurrence

Temporal differences in microbial composition of Époisses cheese rinds during ripening and storage

A Combination of Lactoplantibacillus plantarum Strains CECT7527, CECT7528, and CECT7529 Plus Monacolin K Reduces Blood Cholesterol: Results from a Randomized, Double-Blind, Placebo-Controlled Study

Evaluation of indigenous lactic acid bacteria of raw mare milk from pastoral areas in Xinjiang, China, for potential use in probiotic fermented dairy products

Nanoencapsulation of vitamin D3 and fortification in an experimental jelly model of Acca sellowiana: Bioaccessibility in a simulated gastrointestinal system

Simultaneous determination, dissipation and decontamination of fungicides applied on cabbage using LC-MS/MS

Physicochemical and emulsifying properties of protein isolated from Phlebopus portentosus

Changes in Physicochemical and Microbiological Properties, Fatty Acid and Volatile Compound Profiles of Apuseni Cheese during Ripening

The Impact of Different Closures on the Flavor Composition of Wines during Bottle Aging

Micronutrient Adequacy in the Diet of Reproductive-Aged Adolescent Girls and Adult Women in Rural Bangladesh

Optimisation of the Extrusion Process through a Response Surface Methodology for Improvement of the Physical Properties and Nutritional Components of Whole Black-Grained Wheat Flour

Potential Application of Resistant Starch Sorghum in Gluten-Free Pasta: Nutritional, Structural and Sensory Evaluations

Effect of sheeting thickness on the processing quality of wheat-oat blended flour noodles

Impact of Integration of Severe Acute Malnutrition Treatment in Primary Health Care Provided by Community Health Workers in Rural Niger

Effect of Monosodium Glutamate on Saltiness and Palatability Ratings of Low-Salt Solutions in Japanese Adults According to Their Early Salt Exposure or Salty Taste Preference

Chestnut Cultivar Identification through the Data Fusion of Sensory Quality and FT-NIR Spectral Data

Medium- and long-chain triacylglycerols composition in preterm and full-term human milk across different lactation stages

Characterization of gluten proteins in different parts of wheat grain and their effects on the textural quality of steamed bread