Automated mixed ANOVA modeling of sensory and consumer data
Assessing childhood food neophobia: Validation of a scale in Italian primary school children
An educationally inspired illustration of two-dimensional Quantitative Microbiological Risk Assessment (QMRA) and sensitivity analysis
African fermented foods and probiotics
Development of a time-temperature indicator (TTI) label by rotary printing technologies
Foodborne disease risk factors among women in Riyadh, Saudi Arabia
New perspectives on β-catenin control of cell fate and proliferation in colon cancer
Effect of glycosylation patterns of Chinese eggplant anthocyanins and other derivatives on antioxidant effectiveness in human colon cell lines
Activities, motives and external factors influencing food safety management system adoption in Malaysia
Application of Failure Mode and Effect Analysis (FMEA) for audit of HACCP system
A qualitative risk assessment of the microbiological risks to consumers from the production and consumption of uneviscerated and eviscerated small game birds in the UK
Co-occurrence of free-living protozoa and foodborne pathogens on dishcloths: Implications for food safety
Evaluation of the effect of person-in-charge (PIC) program on knowledge and practice change of food handlers in Dubai
Food safety knowledge, attitudes and practices of street food vendors and consumers in Port-au-Prince, Haiti
How dietary risk assessment can guide risk management and food monitoring programmes: The approach and results of the French Observatory on Pesticide Residues (ANSES/ORP)
How often should I eat it? Product correlates and accuracy of estimation of appropriate food consumption frequency
Identification, heat resistance and growth potential of mesophilic spore-forming bacteria isolated from Algerian retail packaged couscous
Inactivation of Escherichia coli O157:H7 in biofilm on food-contact surfaces by sequential treatments of aqueous chlorine dioxide and drying
Knowledge on food hygiene of food service staff working in nursing homes and kindergartens in Porto region e Portugal
Migration of conventional and new plasticizers from PVC films into food simulants: A comparative study
New perspectives on β-catenin control of cell fate and proliferation in colon cancer
Occurrence of aflatoxins and ochratoxin A in rice samples from six provinces in China
On the linkages between traceability levels and expected and actual traceability costs and benefits in the Italian fishery supply chain
Persistence of foodborne pathogens and their control in primary and secondary food production chains
Poly(lactic acid) film incorporated with marigold flower extract (Tagetes erecta) intended for fatty-food application
Quantification of egg yolk contamination in egg white using UV/Vis spectroscopy: Prediction model development and analysis
Restaurant business operators’ knowledge of food hygiene and their attitudes toward official food control affect the hygiene in their restaurants
Temperature control efficacy of retail refrigeration equipment
Wild-bird feces as a source of Campylobacter jejuni infection in children's playgrounds in Iran
Allergenic properties and differential response of walnut subjected to processing treatments
A new rapid detection threshold method for use with older adults: Reducing fatigue whilst maintaining accuracy
Attractiveness and consumption of finger foods in elderly Alzheimer’s disease patients
Cognitive decision strategies adopted by trained judges in reminder difference tests when tasting yoghurt, mayonnaise, and ice tea
Combining means-end chain analysis and the Portrait Value Questionnaire to research the influence of personal values on food choice
Consumer interest in information provided by food traceability systems in Japan
Corrigendum to ‘‘The influence of recent tasting experience on expected liking for foods’’
Estrogenic endocrine disruptors present in sports supplements. A risk assessment for human health
Explaining consumer attitudes and purchase intentions toward organic food: Contributions from regulatory fit and consumer characteristics
He is worse than I am: The positive outlook of food handlers about foodborne disease
Microbiological sampling plan based on risk classification to verify supplier selection and production of served meals in food service operation
Microbiological sampling plan based on risk classification to verify supplier selection and production of served meals in food service operation
The consumer’s perception of artificial food additives: Influences on acceptance, risk and benefit perceptions
Application of in silico modelling to estimate toxicity of migrating substances from food packaging
Assessment of dietary exposure to bisphenol A in the French population with a special focus on risk characterisation for pregnant French women
Co-occurrence of free-living protozoa and foodborne pathogens on dishcloths: Implications for food safety
Dietary exposure to aflatoxins, ochratoxin A and deoxynivalenol from a total diet study in an adult urban Lebanese population
Exposure method development for risk assessment to cosmetic products using a standard composition
C2SLDS: A WSN-based perishable food shelf-life prediction and LSFO strategy decision support system in cold chain logistics
Commercial and institutional caterings food hygiene practice and the 1992 Food and Drugs Act of Ghana, Sections 1, 6 and 7
Common African cooking processes do not affect the aflatoxin binding efficacy of refined calcium montmorillonite clay
Critical factors, food quality management and organizational performance
Evaluating levels of knowledge on food safety among food handlers from restaurants and various catering businesses in Vienna, Austria 2011/2012
Food safety and handling knowledge and practices of Lebanese university students
GMO matrix: A cost-effective approach for screening unauthorized genetically modified events in India
Hygiene and good practices in school meal services: Organic matter on surfaces, microorganisms and health risks
Investigating novice cooks’ behaviour change: Avoiding cross-contamination
Retail food stores’ internet-based own-check databank records and health officers’ on-site inspection results for cleanliness and food holding temperatures reveal inconsistencies
Safe preparation of Chinese cold dishes during major conferences: Identifying significant microbial hazards and relevant, perceived barriers
Street food on the coast of Salvador, Bahia, Brazil: A study from the socioeconomic and food safety perspectives
Understanding and attitude regarding the shelf life labels and dates on pre-packed food products by Belgian consumers
