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| Antimicrobial resistance of Salmonella isolated from food animals: A review | | Food research international |
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| Healthier meat products as functional foods | | Meat science |
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| Transfer of Perfluorooctanoic Acid (PFOA) and Perfluorooctane Sulfonate (PFOS) From Contaminated Feed Into Milk and Meat of Sheep: Pilot Study | | Archives of environmental contamination and toxicology |
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| Speciation of Organoarsenic Species in Food of Animal Origin Using Accelerated Solvent Extraction (ASE) with Determination by HPLC-Hydride Generation-Atomic Fluorescence Spectrometry (HG-AFS) | | Food analytical methods |
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| Salmonella in chicken meat, eggs and humans; Adelaide, South Australia, 2008 | | International journal of food microbiology |
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| Synthesis of novel haptens against ciprofloxacin and production of generic monoclonal antibodies for immunoscreening of fluoroquinolones in meat | | Journal of the science of food and agriculture |
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| Virulence-resistance plasmids (pUO-StVR2-like) in meat isolates of Salmonella enterica serovar Typhimurium | | Food research international |
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| Protein efficiency per unit energy and per unit greenhouse gas emissions: Potential contribution of diet choices to climate change mitigation | | Food policy |
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| Polybrominated diphenyl ethers in food and associated human daily intake assessment considering bioaccessibility measured by simulated gastrointestinal digestion | | Chemosphere |
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| Genetic characterization of Arcobacter isolates from various sources | | Veterinary microbiology |
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| Iron and zinc content of selected foods in the diet of schoolchildren in Kumi district, east of Uganda: a cross-sectional study | | Nutrition journal |
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| Arcobacter – An emerging threat to animals and animal origin food products? | | Trends in food science and technology |
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| Fresh fruit and vegetables as vehicles for the transmission of human pathogens | | Environmental microbiology |
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| Effect of electron-beam irradiation on cholesterol oxide formation in different ready-to-eat foods | | Innovative food science and emerging technologies |
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| Determination of copper in food of animal origin and fish in Croatia | | Food control |
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| Characterization and horizontal transfer of class 1 integrons in Salmonella strains isolated from food products of animal origin | | International journal of food microbiology |
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| Authenticity and quality of animal origin food investigated by stable‐isotope ratio analysis | | Journal of the science of food and agriculture |
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| Prevalence of Arcobacter spp. in Humans, Animals and Foods of Animal Origin Including Sea Food from India | | Transboundary and emerging diseases |
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| The support of meat value chains by genetic technologies | | Meat science |
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| Neatness counts. How plating affects liking for the taste of food | | Appetite |
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| Network modeling of BVD transmission | | Veterinary research |
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| Exploration of Islamic medicine plant extracts as powerful antifungals for the prevention of mycotoxigenic Aspergilli growth in organic silage | | Journal of the science of food and agriculture |
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| Trans fatty acid content of foods and intake levels in France | | European journal of lipid science and technology |
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| Analysis of multi-pesticide residues in the foods of animal origin by GC–MS coupled with accelerated solvent extraction and gel permeation chromatography cleanup | | Food chemistry |
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| Thermal pasteurization requirements for the inactivation of Salmonella in foods | | Food research international |
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| PCDD/F, PCB, PBDE, HBCD and chlorinated pesticides in a Swedish market basket from 2005 – Levels and dietary intake estimations | | Chemosphere |
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| A novel colloidal gold-based lateral flow immunoassay for rapid simultaneous detection of cyromazine and melamine in foods of animal origin | | Food chemistry |
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| Antimicrobial resistant genes associated with Salmonella from retail meats and street foods | | Food research international |
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| Theoretical aspects of water-holding in meat | | Meat science |
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| Prevalence, antimicrobial susceptibility, and molecular characterization by PCR and pulsed field gel electrophoresis (PFGE) of Salmonella spp. isolated from foods of animal origin in San Luis, Argentina | | Food control |
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| Characteristics of Shiga toxin-producing Escherichia coli from meat and milk products of different origins and association with food producing animals as main contamination sources | | International journal of food microbiology |
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| Impact of abundant Pheidole ant species on soil nutrients in relation to the food biology of the species | | Applied soil ecology |
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| Development and assessment of healthy properties of meat and meat products designed as functional foods | | Meat science |
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| Long-chain n-3 polyunsaturated fatty acids in plasma in British meat-eating, vegetarian, and vegan men | | American journal of clinical nutrition |
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| Food preferences and the value of animal food for the carabid beetle Amara similata (Gyll.) (Col., Carabidae) | | Journal of applied entomology |
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| The effect of animality on disgust response at the prospect of meat preparation--An experimental approach from Norway | | Food quality and preference |
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| Comparison of ELISA and PCR vis-à-vis cultural methods for detecting Aeromonas spp. in foods of animal origin | | International journal of food microbiology |
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| Very long chain n-3 polyunsaturated fatty acids in the food chain in the UK and the potential of animal-derived foods to increase intake | | Nutrition bulletin |
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| Determination of β-lactam residues in foodstuffs of animal origin using supported liquid membrane extraction and liquid chromatography-mass spectrometry | | Food chemistry |
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| The role of meat as a source of n - 3 polyunsaturated fatty acids in the human diet | | Meat science |
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