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Essential oils as natural additives to prevent oxidation reactions in meat and meat products: A review

Food research international, 2018-11, Vol.113, p.156-166

2018

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Non-thermal emerging processing Technologies: Mitigation of microorganisms and mycotoxins, sensory and nutritional properties maintenance in clean label fruit juices

Food research international, 2023-06, Vol.168, p.112727-112727, Article 112727

2023

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Removal of aflatoxin B1 by roasting with lemon juice and/or citric acid in contaminated pistachio nuts

Food control, 2017-01, Vol.71, p.279-284

2017

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A review of recent advances in the decontamination of mycotoxin and inactivation of fungi by ultrasound

Ultrasonics sonochemistry, 2021-11, Vol.79, p.105755-105755, Article 105755

2021

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Meta-analysis of the effects of sanitizing treatments on Salmonella, Escherichia coli O157:H7, and Listeria monocytogenes inactivation in fresh produce

Applied and Environmental Microbiology, 2015-12, Vol.81 (23), p.8008-8021

2015

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Chemical study, antioxidant, anti-hypertensive, and cytotoxic/cytoprotective activities of Centaurea cyanus L. petals aqueous extract

Food and chemical toxicology, 2018-08, Vol.118, p.439-453

2018

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Bioactivity and volatile compound evaluation in sheep milk processed by ohmic heating

Journal of dairy science, 2024-01, Vol.107 (1), p.155-168

2024

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Pre-Exposure of Foodborne Staphylococcus aureus Isolates to Organic Acids Induces Cross-Adaptation to Mild Heat

Microbiology spectrum, 2023-03, Vol.11 (2), p.e0383222-e0383222

2023

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Non-thermal microbial inactivation by using supercritical carbon dioxide: Synergic effect of process parameters

The Journal of supercritical fluids, 2018-09, Vol.139, p.97-104

2018

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Growth potential of Salmonella spp. and Listeria monocytogenes in nine types of ready-to-eat vegetables stored at variable temperature conditions during shelf-life

International journal of food microbiology, 2012-06, Vol.157 (1), p.52-58

2012

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Sources and contamination routes of microbial pathogens to fresh produce during field cultivation: A review

Food microbiology, 2018-08, Vol.73, p.177-208

2018

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From the Field to the Pot: Phytochemical and Functional Analyses of Calendula officinalis L. Flower for Incorporation in an Organic Yogurt

Antioxidants, 2019-11, Vol.8 (11), p.559

2019

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Nonbovine milk and its products as sources of probiotics delivery: An overview of its viability,functionality and product quality characteristics

International journal of dairy technology, 2023-08, Vol.76 (3), p.482-511

2023

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Incidence, populations and diversity of fungi from raw materials, final products and air of processing environment of multigrain whole meal bread

Food research international, 2016-09, Vol.87, p.103-108

2016

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Natural products with preservative properties for enhancing the microbiological safety and extending the shelf-life of seafood: A review

Food research international, 2020-01, Vol.127, p.108762, Article 108762

2020

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Impact of unit operations during processing of cereal-based products on the levels of deoxynivalenol, total aflatoxin, ochratoxin A, and zearalenone: A systematic review and meta-analysis

Food chemistry, 2018-12, Vol.268, p.611-624

2018

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Modified mycotoxins: An updated review on their formation, detection, occurrence, and toxic effects

Food and chemical toxicology, 2018-01, Vol.111, p.189-205

2018

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Survival of Salmonella spp. under varying temperature and soil conditions

The Science of the total environment, 2023-08, Vol.884, p.163744-163744, Article 163744

2023

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Real-time PCR-based method for rapid detection of Aspergillus niger and Aspergillus welwitschiae isolated from coffee

Journal of microbiological methods, 2018-05, Vol.148, p.87-92

2018

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Green alternative methods for the extraction of antioxidant bioactive compounds from winery wastes and by-products: A review

Trends in food science & technology, 2016-03, Vol.49, p.96-109

2016

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Manure-borne pathogens as an important source of water contamination: An update on the dynamics of pathogen survival/transport as well as practical risk mitigation strategies

International journal of hygiene and environmental health, 2020-06, Vol.227, p.113524, Article 113524

2020

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Prevalence and concentration of ochratoxin A, zearalenone, deoxynivalenol and total aflatoxin in cereal-based products: A systematic review and meta-analysis

Food and chemical toxicology, 2018-08, Vol.118, p.830-848

2018

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Impact of temperature, soil type and compost amendment on the survival, growth and persistence of Listeria monocytogenes of non-environmental (food-source associated) origin in soil

The Science of the total environment, 2022-10, Vol.843, p.157033-157033, Article 157033

2022

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Consumption, knowledge, and food safety practices of Brazilian seafood consumers

Food research international, 2020-06, Vol.132, p.109084, Article 109084

2020

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Application of essential oils as antimicrobial agents against spoilage and pathogenic microorganisms in meat products

International journal of food microbiology, 2021-01, Vol.337, p.108966, Article 108966

2021

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Essential oils as natural additives to prevent oxidation reactions in meat and meat products: A review

Non-thermal emerging processing Technologies: Mitigation of microorganisms and mycotoxins, sensory and nutritional properties maintenance in clean label fruit juices

Removal of aflatoxin B1 by roasting with lemon juice and/or citric acid in contaminated pistachio nuts

A review of recent advances in the decontamination of mycotoxin and inactivation of fungi by ultrasound

Meta-analysis of the effects of sanitizing treatments on Salmonella, Escherichia coli O157:H7, and Listeria monocytogenes inactivation in fresh produce

Chemical study, antioxidant, anti-hypertensive, and cytotoxic/cytoprotective activities of Centaurea cyanus L. petals aqueous extract

Bioactivity and volatile compound evaluation in sheep milk processed by ohmic heating

Pre-Exposure of Foodborne Staphylococcus aureus Isolates to Organic Acids Induces Cross-Adaptation to Mild Heat

Non-thermal microbial inactivation by using supercritical carbon dioxide: Synergic effect of process parameters

Growth potential of Salmonella spp. and Listeria monocytogenes in nine types of ready-to-eat vegetables stored at variable temperature conditions during shelf-life

Sources and contamination routes of microbial pathogens to fresh produce during field cultivation: A review

From the Field to the Pot: Phytochemical and Functional Analyses of Calendula officinalis L. Flower for Incorporation in an Organic Yogurt

Nonbovine milk and its products as sources of probiotics delivery: An overview of its viability,functionality and product quality characteristics

Incidence, populations and diversity of fungi from raw materials, final products and air of processing environment of multigrain whole meal bread

Natural products with preservative properties for enhancing the microbiological safety and extending the shelf-life of seafood: A review

Impact of unit operations during processing of cereal-based products on the levels of deoxynivalenol, total aflatoxin, ochratoxin A, and zearalenone: A systematic review and meta-analysis

Modified mycotoxins: An updated review on their formation, detection, occurrence, and toxic effects

Survival of Salmonella spp. under varying temperature and soil conditions

Real-time PCR-based method for rapid detection of Aspergillus niger and Aspergillus welwitschiae isolated from coffee

Green alternative methods for the extraction of antioxidant bioactive compounds from winery wastes and by-products: A review

Manure-borne pathogens as an important source of water contamination: An update on the dynamics of pathogen survival/transport as well as practical risk mitigation strategies

Prevalence and concentration of ochratoxin A, zearalenone, deoxynivalenol and total aflatoxin in cereal-based products: A systematic review and meta-analysis

Impact of temperature, soil type and compost amendment on the survival, growth and persistence of Listeria monocytogenes of non-environmental (food-source associated) origin in soil

Consumption, knowledge, and food safety practices of Brazilian seafood consumers

Application of essential oils as antimicrobial agents against spoilage and pathogenic microorganisms in meat products

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