Magnetic functionalized triazine based microporous organic network for efficient extraction of quinolone antibiotics in water and food samples: Adsorption mechanisms and analytical application.

Zhe Zhao, Bolong Liang, Ming Su +5

Analytica chimica acta

Antibiotics have been extensively applied to treat human and animal diseases for a long time, leading to residues in the environment and food. As a major global concern, there is an urgent need for...

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2026Medical literatureDOI

Microbial-mycotoxin interactions in food: A review of ecotoxicological implications and omics approaches for understanding detoxification mechanisms.

Charles Obinwanne Okoye, Bonaventure Chidi Ezenwanne, Olasoji Olufemi Olalowo +2

Food microbiology

Mycotoxins, toxic secondary metabolites produced by fungi such as Aspergillus, Fusarium, and Penicillium, frequently contaminate food supplies, posing risks to human health, animal welfare, and...

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Research Library

Magnetic functionalized triazine based microporous organic network for efficient extraction of quinolone antibiotics in water and food samples: Adsorption mechanisms and analytical application.

Microbial-mycotoxin interactions in food: A review of ecotoxicological implications and omics approaches for understanding detoxification mechanisms.

Plant Consumption versus Agricultural Production at the Neolithic Zhaizishan Site: Starch and Phytolith Evidence from the Jianghan Plain, Central China

Environmental assessment of winter rye varieties for grain yield and flour qualities in Northern Kazakhstan

Robotics and automation in food processing

MALDI mass spectrometry and imaging for lipid analysis in food matrices: A review of analytical principles and perspectives.

A predictive system for the classification of cereal species and varieties

Non-Thermal Processing Technologies in Food Industries

The Effect of Substituting Water for Artificially Sweetened Beverages on Glycemic and Weight Measures in People With Type 2 Diabetes: The Study of Drinks With Artificial Sweeteners (SODAS), a Randomized Trial.

Impacts of Plant-Derived Hydrocolloids on Technological Characteristics of Gluten-Free Bakery Products: A Comprehensive Review.

Nanotechnology in active food packaging

Characterization of newly developed protein soy-based burger formulations incorporated with dried unconventional food plants.

Synergistic Effects of Microalgae and Probiotic Additives in Edible Coatings on Strawberry Storage Quality: Experimental and Molecular Docking Studies.

Comparative Evaluation of Starch and Protein Characteristics in Ancient Wheat Species

Nutritional Comparison of Rye with Other Cereals

Flavor Compounds Found in Electronic Cigarette Liquids Differentially Enhance Voluntary Nicotine Consumption and Preference in Mice.

Rapid detection of food quality indicators using ELM and near-infrared spectroscopy.

Sensory Preference and Nutrient Content of Sorghum Substitute Bread With Strawberry Dadih Vla

Transforming food industry and supply chain through digital innovation to reduce food waste: a systematic review

Characterisation of off-flavour compounds and their sensory impact on Lupinus angustifolius L.: Special emphasis on volatile markers of green, grassy, and beany aroma notes and bitter taste.

From Detection to Prediction: Next-Gen Tech for Food Safety and Quality Management

Antimicrobial Properties of Analogs of Dimeric A-Type Proanthocyanidins in Food Matrices.

Food Additive Manufacturing 4.0: integrating innovations in three-dimensional printing and beyond

AI in food sciences and technology - beyond the algorithms.

Systematic Assessment of Flavor Cues and Additives in Cigarettes and Heated Tobacco Products in Korea: Cross-Sectional Surveillance Study.

Sustainable urban futures reimagined: technology-driven food production with precision fermentation

Influence of Bread Prepared From Different Wheat Grain Sizes on the Human Gut Microbiota Using an In Vitro Fermentation Model

Advances in Food Engineering Technologies for Fungi

Antibacterial food packaging materials – recent developments, regulatory challenges and future perspectives

Nanotechnology in food preservation

Precision Engineering in Food Quality Control

Exploring the impact of rumen microbiome on ovine flavor-related compounds and comparing flavor profiles between Tibetan sheep and Small-tail Han sheep.

Integration of artificial intelligence in food technology: Current trends and future perspectives

sweelin&#xae;, a novel sweet protein, does not affect blood glucose and insulin levels - a double-blind, crossover, randomized study.

Packaging innovations for food preservation

Advancement of Nanotechnology in the Food Industry

EEG signal recognition of flavor perception in rapeseed oil from different processing techniques.

Independence of Thermal, Pasting, and Gelling Properties From Particle Size in Cereal Flours Across Heating Temperatures

Development of purple-grain triticale

Smart Sensors and AI for Real-Time Food Safety Monitoring

Utilization of grain and cereal by-products in fish feed formulation

Applications of carbon nanomaterials in food packaging

Embryo–Endosperm Interaction

THE SIGNIFICANCE OF WHEAT AND BARLEY GRAINS IN ORGANIZING TARGETED CONSUMPTION RATIONS

Industrialization application of biopolymer-based intelligent packaging

Beer Produced Exclusively from Ancient Grain Wheat with High Digestibility / Birra di Solo Frumento di Grani Antichi ad Alta Digeribilita

Quick response codes in the breakfast cereal aisle: prevalence, landing page, and product characteristics.

Interspecies interactions between Pseudomonas protegens and Acinetobacter johnsonii shape the spoilage profile of Ostrea rivularis Gould.

Beer Produced Exclusively from Ancient Grain Wheat with High Digestibility / Birra di Solo Frumento di Grani Antichi ad Alta Digeribilita

Microbial ecology of artisanal fresh cheese from Sinaloa: Influence of geographic terroir on diversity, functionality, and safety.

sweelin®, a novel sweet protein, does not affect blood glucose and insulin levels - a double-blind, crossover, randomized study.