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| Characterization of Erysipelothrix rhusiopathiae isolated from Brazilian Tayassu pecari | | Tropical plant biology |
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| Indirect plasma treatment of fresh pork: Decontamination efficiency and effects on quality attributes | | Innovative food science and emerging technologies |
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| Contents of mineral elements in Swedish market basket diets | | Journal of food composition and analysis |
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| Effects of grilling and roasting on the levels of polycyclic aromatic hydrocarbons in beef and pork | | Food chemistry |
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| Hair mercury levels and food consumption in residents from the Pearl River Delta: South China | | Food chemistry |
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| Lung Cancer Risk in Workers in the Meat and Poultry Industries – A Review | | Zoonoses and public health |
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| Antimicrobial action and effects on beef quality attributes of a gaseous ozone treatment at refrigeration temperatures | | Food control |
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| Aromatic DNA adducts in relation to dietary and other lifestyle factors in Spanish adults | | European food research and technology |
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| Susceptibility of Campylobacter to high intensity near ultraviolet/visible 395±5nm light and its effectiveness for the decontamination of raw chicken and contact surfaces | | International journal of food microbiology |
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| Effect of gas stunning and modified-atmosphere packaging on the quality of meat from Spanish Manchego light lamb | | Small ruminant research |
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| Polybrominated Diphenyl Ethers in Foodstuffs from Taiwan: Level and Human Dietary Exposure Assessment | | Science of the total environment |
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| Treatment of cattle hides with Shellac solution to reduce hide-to-beef microbial transfer | | Meat science |
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| Experimental Bovine Spongiform Encephalopathy: Detection of PrPSc in the Small Intestine Relative to Exposure Dose and Age | | Journal of comparative pathology |
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| Salmonella in the wildlife-human interface | | Food research international |
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| Using naturally brewed soy sauce to reduce salt in selected foods | | Journal of sensory studies |
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| 2-Dodecylcyclobutanone as an irradiation dose indicator to identify and estimate original dose in irradiated ground beef | | European food research and technology |
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| Applying multilevel model to the relationship of dietary patterns and colorectal cancer: an ongoing case–control study in Córdoba, Argentina | | European journal of nutrition |
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| Application of supercritical carbon dioxide for microorganism reductions in fresh pork | | Journal of food safety |
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| Brominated flame retardants in US food | | Molecular nutrition and food research |
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| The Prevalence and Genetic Diversity of Campylobacter spp. in Domestic ‘Backyard’ Poultry in Canterbury, New Zealand | | Zoonoses and public health |
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| Elimination of malachite green residues from meat of rainbow trout and carp after water-born exposure | | Aquaculture |
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| Concentrations and dietary exposure to polycyclic aromatic hydrocarbons (PAHs) from grilled and smoked foods | | Food control |
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| Significance of Theileria orientalis types in individual affected beef herds in New South Wales based on clinical, smear and PCR findings | | Veterinary parasitology |
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| Dissolution of Lead Pellets in Saliva: A Source of Lead Exposure in Children | | Bulletin of environmental contamination and toxicology |
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| Dietary intake of PBDEs of residents at two major electronic waste recycling sites in China | | Science of the total environment |
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| Bioaccumulation of perfluoroalkyl acids in dairy cows in a naturally contaminated environment | | Environmental science and pollution research |
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| Arsenic concentration in rice, fish, meat and vegetables in Cambodia: a preliminary risk assessment | | Environmental geochemistry and health |
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| Meat intake and bladder cancer risk in 2 prospective cohort studies | | American journal of clinical nutrition |
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| Yersiniosis in zoo marmosets (Callitrix jacchuss) caused by Yersinia enterocolitica 4/O:3 | | Veterinary microbiology |
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| Dietary Exposure of Canadians to Perfluorinated Carboxylates and Perfluorooctane Sulfonate via Consumption of Meat, Fish, Fast Foods, and Food Items Prepared in Their Packaging | | Journal of agricultural and food chemistry |
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| Normative and pre-normative aspects for the management of actual and perspective POPs in meat and meat products | | Meat science |
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| Quantitative risk assessment of thermophilic Campylobacter spp. and cross-contamination during handling of raw broiler chickens evaluating strategies at the producer level to reduce human campylobacteriosis in Sweden | | International journal of food microbiology |
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| Human Exposure to Perfluorinated Chemicals through the Diet: Intake of Perfluorinated Compounds in Foods from the Catalan (Spain) Market | | Journal of agricultural and food chemistry |
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| Metabolism and toxicology of heterocyclic aromatic amines when consumed in diet: Influence of the genetic susceptibility to develop human cancer. A review | | Food research international |
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