ISSN: 2476-2059
+44 1478 350008
Marco Iammarino
Marco Iammarino
The Food Safety Law in Lebanon: What Is Next?
Adel Cortas
Sensory properties and nutritional benefits of gluten-free cookies
Valentina Pavlova
Nihat Akin and Summeye Aydin
John Sammon III
Arsenic contamination of rice in relation to agronomic managements: The role of rhizosphere bacteria
Sarah Zecchin, Anna Corsini, Milena Colombo, Raffaella Zanchi, Marie Markantonis and Lucia Cavalca
Dietary exposure of the Korean population to acrylamide and furan: Total diet study
Cho-il Kim and Jeeyeon Lee
Silicate solubilizing rhizosphere bacteria reduce arsenic uptake into rice plants
Marie Markantonis, Sarah Zecchin, Anna Corsini, Milena Colombo, Giorgio Lucchini, Roberto Oberti and Lucia Cavalca
Brazil nuts: Determination of natural elements and aflatoxin
Maristela Martins Pereira
The green image of processed food by MAPs raw material quality
Alessandra Bertoli
A safety evaluation of printed paper and board contaminants: Photo-initiators as a case study
Kathy Van Den Houwe, E Van Hoeck, M Van Bossuyt and B Mertens
Eric Tung-Po Sze, Chi-Ho Chan, Long-Yan Fong, Sai-Wo Lam and Fred Wang-Fat Lee
Md Omar Ali and Ashutosh Sarker
Cagri Celik and Isil Var
Salmonellosis: A food based societal issue
Muhammad Afzaal
Identification of toxigenic S. aureus in some foods of animal origin in Kayseri, Turkey
Fulden Karadal, Nurhan Ertas Onmaz, Harun Hizlisoy, Yeliz Yildirim, Serhat Al and Zafer Gonulalan
New advances in food safety by treatment with cavitational reactors and dielectric heating
Giancarlo Cravotto
Anisa S Khan, Karla Georges, Saed Rahaman, Woubit Abdela and Abiodun A Adesiyun
Chemical analysis and nutrition quality of selected species of tuna
Eliska Pospisilova and Piskata Zora
Microbiological quality of ready-to-eat foods in Barbados, West Indies
Carol Hull-Jackson, Marilaine Mota-Meira and Abiodun A Adesiyun
Francis B Kolo, Abiodun A Adesiyun, Charles Katsande, Dayo Fasina and Henriette Van Heerden