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- 2018
- Quantitative study of food safety climate in Belgian food processing companies in view of their organizational characteristics
- Prevalence of Fusarium mycotoxins in cassava and yam products from some selected Nigerian markets
- Multivariate statistical analysis for the identification of potential seafood spoilage indicators
- Quantification of Fusarium mycotoxins in Nigerian traditional beers and spices using a multi-mycotoxin LC-MS/MS method
- Impact of par-baking and packaging on the microbial quality of par-baked wheat and sourdough bread
- 2017
- Thermal humid treatment of walnuts as potential preventive measure against fungal contamination of chocolate confectionery fillings
- Growth potential of Listeria monocytogenes in soft, semi-soft and semi-hard artisanal cheeses after post-processing contamination in deli retail establishments
- Analysis of foreign bodies present in European food using data from Rapid Alert System for Food and Feed (RASFF)
- The performance of food safety management systems in the raspberries chain
- Consumers' familiarity with and attitudes towards food quality certifications for rice and vegetables in Vietnam