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Multivariate statistical analysis for the identification of potential seafood spoilage indicators
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Prevalence of Fusarium mycotoxins in cassava and yam products from some selected Nigerian markets
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Quantitative study of food safety climate in Belgian food processing companies in view of their organizational characteristics
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Quantification of Fusarium mycotoxins in Nigerian traditional beers and spices using a multi-mycotoxin LC-MS/MS method
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Fungal and mycotoxin contamination of fermented foods from selected South African markets
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Impact of par-baking and packaging on the microbial quality of par-baked wheat and sourdough bread
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Analysis of foreign bodies present in European food using data from Rapid Alert System for Food and Feed (RASFF)
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Growth potential of Listeria monocytogenes in soft, semi-soft and semi-hard artisanal cheeses after post-processing contamination in deli retail establishments
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Thermal humid treatment of walnuts as potential preventive measure against fungal contamination of chocolate confectionery fillings
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The performance of food safety management systems in the raspberries chain