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| Amylase utilization for the extrusion of dog diets | | Animal feed science and technology |
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| Improved microbial and sensory quality of clams (Venerupis rhomboideus), oysters (Ostrea edulis) and mussels (Mytilus galloprovincialis) by refrigeration in a slurry ice packaging system | | International journal of food science and technology |
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| Sensory properties of probiotic yogurt is comparable to standard yogurt | | Nutrition research |
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| Influence of rosemary-tocopherol/packaging combination on meat quality and the survival of pathogens in restructured irradiated pork loins | | Meat science |
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| Microbial heat resistance of Listeria monocytogenes and the impact on ready-to-eat meat quality after post-package pasteurization | | Meat science |
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| Microbiological and sensory quality of dry fermented sausages containing alginate-microencapsulated Lactobacillus reuteri | | International journal of food microbiology |
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| Effect of gamma irradiation on some characteristics of shell eggs and mayonnaise prepared from irradiated from irradiated eggs | | Journal of food safety |
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| Decontamination of poultry carcasses using steam or hot water in combination with rapid cooling, chilling or freezing of carcass surfaces | | International journal of food microbiology |
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| Influence of oxygen exclusion and temperature on pathogenic bacteria levels and sensory characteristics of packed ostrich steaks throughout refrigerated storage | | Meat science |
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| Combined effect of packaging atmosphere and storage temperature on growth of Listeria monocytogenes on ready-to-eat shrimp | | Food microbiology |
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| The production and microbiological status of skin-on sheep carcasses | | Meat science |
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| Production of cured meat color in nitrite-free Harbin red sausage by Lactobacillus fermentum fermentation | | Meat science |
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| Humidification of unwrapped chilled meat on retail display using an ultrasonic fogging system | | Meat science |
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| Proteolytic and lipolytic starter cultures and their effect on traditional fermented sausages ripening and sensory traits | | Food microbiology |
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| Application of gaseous ozone to control populations of Escherichia coli, Bacillus cereus and Bacillus cereus spores in dried figs | | Food microbiology |
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| Reduction by gaseous ozone of Salmonella and microbial flora associated with fresh-cut cantaloupe | | Food microbiology |
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| Microbial, physical-chemical and sensory spoilage during the refrigerated storage of cooked pork loin processed by the sous vide method | | Meat science |
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| Effect of processing methods and starter culture (Staphylococcus xylosus and Pediococcus pentosaceus) on proteolytic changes in Turkish sausages (sucuk) during ripening and storage | | Meat science |
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| Effect of the inoculation of a starter culture and vacuum packaging during the resting stage on sensory traits of dry-cured ham | | Meat science |
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| Optimization of ozone treatment of fresh-cut green leaf lettuce | | Journal of food engineering |
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| Effect of treating lettuce surfaces with acidulants on the behaviour of Listeria monocytogenes during storage at 5 and 20 °C and subsequent exposure to simulated gastric fluid | | International journal of food microbiology |
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| Fermentation of bighead carp (Aristichthys nobilis) surimi and the characteristics of fermented bighead carp surimi products | | Journal of the science of food and agriculture |
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