Preventing Foodborne Illness: Salmonellosis by Keith R. Schneider, Renée M. Goodrich, Sarah Z. Waithe

“… This is one in a series of fact sheets targeting the processing and retail sector of food science. This document is FSHN0214, one of a series of the Food Science and Human Nutrition Department, Florida Cooperative Extension Service, IFAS, University of Florida. …”
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Preventing Foodborne Illness: Salmonellosis by Keith R. Schneider, Renée M. Goodrich, Sarah Z. Waithe

“… This is one in a series of fact sheets targeting the processing and retail sector of food science. This document is FSHN0214, one of a series of the Food Science and Human Nutrition Department, Florida Cooperative Extension Service, IFAS, University of Florida. …”
Get full text

Prediction of Winter Wheat Parameters with Planet SuperDove Imagery and Explainable Artificial Intelligence by Gabriele De Carolis, Vincenzo Giannico, Leonardo Costanza, Francesca Ardito, Anna Maria Stellacci, Afwa Thameur, Sergio Ruggieri, Sabina Tangaro, Marcello Mastrorilli, Nicola Sanitate, Simone Pietro Garofalo

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Research Progress and Prospects of Key Navigation Technologies for Facility Agricultural Robots by HE Yong, HUANG Zhenyu, YANG Ningyuan, LI Xiyao, WANG Yuwei, FENG Xuping

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Nutritional Quality and Starch Gelatinization Characteristics of Main Highland Barley Cultivars from Qinghai and Tibet by Qian WANG, Yanan TONG, Lili WANG, Bin DANG, Kunlun WU, Xijuan YANG, Fengzhong WANG, Liya LIU

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Construction of Quality Index System and Screening of Characteristic Index of Rice for Different Uses by Cuiling ZHU, Shengyang JI, Yanjun LIU, Huaxin SONG, Yafang SHAO, Baiyi LU

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Impact of maternal nutritional literacy and feeding practices on the growth outcomes of children (6–23 months) in Gujranwala: a cross-sectional study by Aaiza Tahreem, Allah Rakha, Rimsha Anwar, Roshina Rabail, Cristina Maria Maerescu, Claudia Terezia Socol, Florin Leontin Criste, Gholamreza Abdi, Rana Muhammad Aadil

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Analysis of the sensitization activity of Moringa oleifera leaves protein by Juan Lu, Juan Lu, Xiaoxue Liu, Xiaoxue Liu, Wenjie Li, Wenjie Li, Chuyu Xi, Chuyu Xi, Dan Feng, Dan Feng, Shuang Song, Shuang Song

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Tracing the change of the volatile compounds of soy sauce at different fermentation times by PTR-TOF-MS, E-nose and GC–MS by Qixin Kan, Longbipei Cao, Liping He, Peipei Wang, Guangdie Deng, Jun Li, Jiangyan Fu, Qingrong Huang, Chi-Tang Ho, Yunqi Li, Chunhui Xie, Yong Cao, Linfeng Wen

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Macro- and Micro-Nutrient Composition and Antioxidant Activity of Chickpea and Pea Accessions by Michela Costantini, Carmine Summo, Mariangela Centrone, Iga Rybicka, Mariagrazia D’Agostino, Paolo Annicchiarico, Francesco Caponio, Stefano Pavan, Grazia Tamma, Antonella Pasqualone

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Malva neglecta essential oil: A promising approach for bio-preserving mayonnaise and assessing variable correlations through principal component analysis and heat map by Amin Abbasi, Hedayat Hosseini, Hadi Pourjafar, Samaneh Moradi, Saeedeh Shojaee-Aliabadi

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Effect of acid whey protein concentrate on the rheological properties, antioxidant capacities, and biological activities of bioaccessible fractions in fermented camel milk by Mutamed Ayyash, Abdelmoneim H. Ali, Anas Al-Nabulsi, Tareq Osaili, Gafar Bamigbade, Athira Subash, Basim Abu-Jdayil, Afaf Kamal-Eldin

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Establishment of Fermentation Kinetic Model of Streptococcus thermophilus JM108 by Wen SUN, Baolei LI, Baochao HOU, Weilian HONG, Jian HE, Chao LIANG, Yu ZHANG, Chaoxin MAN, Yujun JIANG, Ling GUO

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Effects of Bacillus subtilis and Leuconostoc mesenteroides on the Quality Characteristics of Potato Garaetteok by Hyeji Lim, Sujin Oh, Misook Kim

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Study of various types of rice field management systems on the functional properties of rice by Ariyantoro Achmad Ridwan, Atmaka Windi, Sonata Belinda, Syamsiyah Jauhari

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Engineering of acyl ligase domain in non-ribosomal peptide synthetases to change fatty acid moieties of lipopeptides by Rina Aoki, Eri Kumagawa, Kazuaki Kamata, Hideo Ago, Naoki Sakai, Tomohisa Hasunuma, Naoaki Taoka, Yukari Ohta, Shingo Kobayashi

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Mitigating Postfrying Degradation Factors of Fats and Oils through the Development of Bagasse-Based Adsorbent by Waqar Ahmed, Muhammad Asim Shabbir, Rana Muhammad Aadil, Muhammad Anjum Zia, Anubhav Pratap-Singh

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Amaranth Seeds and Products – The Source of Bioactive Compounds by Ogrodowska Dorota, Zadernowski Ryszard, Czaplicki Sylwester, Derewiaka Dorota, Wronowska Beata

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Effect of Solar Drying and Vinegar Pretreatment on the Antioxidant Properties and Bioactive Compounds of Sliced Ginger by Roseline Esi Amoah, Sureshkumar Kalakandan, Faustina Dufie Wireko-Manu, Ibok Oduro, Firibu Kwesi Saalia, William Otoo Ellis, Srinivasan Krishnamoorrthy

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Research Progress on the Release and Functional Activity of Bound Polyphenols in Plant Foods by Jingjing LÜ, Lu LI, Na ZHANG

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