Latest papers

Distribution and stability of Aflatoxin M1 during processing and ripening of traditional white pickled cheese.

An outbreak of Salmonella enteritidis infections linked to a restaurant in Riga, August 2006.

Composition, stability, and bioavailability of garlic products used in a clinical trial.

Screening method for the detection of artificial colours in saffron using derivative UV-Vis spectrometry after precipitation of crocetin.

Food for two seasons: culinary uses of non-cultivated local vegetables and mushrooms in a south Italian village.

Leuconostoc durionis sp. nov., a heterofermenter with no detectable gas production from glucose.

Volatile compounds of Soumbala, a fermented African locust bean (Parkia biglobosa) food condiment.

Effects of seasonings on the stability of ascorbic acid in a cooking model system.

[Implementation of the HACCP system in the production line of the traditional sandwich in Phnom Penh City, Cambodia]

Survey of chloropropanols in soy sauces and related products purchased in the UK in 2000 and 2002.

Survey of chloropropanols in soy sauces and related products.

Determination of 1,3-dichloropropanol in soy and related sauces by using gas chromatography/mass spectrometry.

Comparative effects of some local food condiments on sodium arsenite-induced clastogenicity.

Assessment of estimated daily intakes of benzoates for average and high consumers in Korea.

Degradation of African locust bean oil by Bacillus subtilis and Bacillus pumilus isolated from soumbala, a fermented African locust bean condiment.

Degradation of proteins during the fermentation of African locust bean (Parkia biglobosa) by strains of Bacillus subtilis and Bacillus pumilus for production of Soumbala.

Using simultaneous presentation to increase vegetable consumption in a mildly selective child with autism.

[Sugar, condiments and chocolate--more than just delicious].

Volatile compounds of headspace gas in the Japanese fish sauce ishiru.

Lactic acid bacteria isolated from soy sauce mash in Thailand.