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Risk assessment of polycyclic aromatic hydrocarbons (PAHs) in smoked Sardinella sp. in Ghana : impact of an improved oven on public health protection
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Lipidome of cricket species used as food
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Survey of multiple biogenic amines and correlation to microbiological quality and free amino acids in foods
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Conjugation of milk proteins and reducing sugars and its potential application in the improvement of the heat stability of (recombined) evaporated milk
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Kinetic modeling of malondialdehyde reactivity in oil to simulate actual malondialdehyde formation upon lipid oxidation
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Applicability of oxygen scavengers for shelf life extension during illuminated storage of cured cooked meat products packaged under modified atmosphere in materials with high and low oxygen permeability
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Position paper on the use of an 'estimated acceptable concentration' (EAC) as basis for a control policy's action level for carcinogens unintentionally present in food
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Selecting packaging material for dry food products by trade-off of sustainability and performance : a case study on cookies and milk powder
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Effect of fish-oil supplementation on breastmilk long-chain polyunsaturated fatty acid concentration : a randomized controlled trial in rural Ethiopia
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Kinetic modeling of malondialdehyde reactivity in oil to simulate actual malondialdehyde formation upon lipid oxidation