-
Study of the Organoleptic, Chemical and Microbiological Quality of the Marinade, Sausage and Meat Ball of Tympanotonus Fuscatus
-
Improving Meat Analogues With Pea Proteins: A Comprehensive Review of Applications, Allergenicity, and Safety
-
A blend of microencapsulated essential oils improves performance, economic index, meat fatty acid profile, carcass characteristics, and immune index of broilers
-
Isolation and identification by real time pcr and determination of some antibiotic resistance of Vibrio parahaemolyticus from shrimps
-
Update of the list of qualified presumption of safety (QPS) recommended microbiological agents intentionally added to food or feed as notified to EFSA 24: Suitability of taxonomic units notified to EFSA until March 2026
-
Modification of the existing maximum residue level for ethofumesate in carrots
-
Modification of the existing maximum residue level for mepiquat chloride in honey
-
Innovative yogurt fortification: Impact of fortification with roasted barley, oats, and quinoa on physicochemical, nutritional, antioxidant, and sensory qualities as well as microbiological perspectives
-
Evaluation of food safety knowledge, attitudes, and practices (KAP) of street foods: Evidence from a cross-sectional study
-
Determination of residues of some pesticides may risk to public health in honey samples
-
Effects of Probiotic Treated Pomegranate Residue on Growth Performance, Immunity and Microbiome in the Intestines of Broilers
-
Review of the existing maximum residue levels for clofentezine according to Article 12 of Regulation (EC) No 396/2005
-
Carotenoids identified from slipper-shaped oyster Magallana bilineata powder residue exhibit potent biological activities
-
Technical Assistance on the safety of taurine for dogs
-
Assessment of Heavy Metals and Antibiotics Contamination in Economically Important Mariculture Species from Penang Malaysia, with Human Health Risk Evaluation
-
Zinc Oxide Nanoparticles for Food Applications: From Synthesis and Functional Properties to Safety and Sustainability
-
Growth, mortality and exploitation rate of Pseudupeneus prayensis from the coast of Ghana, West Africa
-
Microbial Safety of Legumes—A Review: Bacterial Contamination, Foodborne Outbreaks, and Traditional and Innovative Mitigation Strategies
-
Safety assessment of the process Bandera Twin used to recycle post‐consumer PET into food contact materials
-
Safety evaluation of the food enzyme bacillolysin from the non‐genetically modified Bacillus amyloliquefaciens strain BP
-
Safety evaluation of the food enzyme subtilisin from the genetically modified Bacillus licheniformis strain NZYM‐PD
-
Nutritional quality and food safety evaluation of granola products in Türkiye using nutri-score and acrylamide levels
-
Safety of lacto‐N‐triose II as a novel food pursuant to Regulation (EU) 2015/2283
-
Safety evaluation of the food enzyme dextransucrase from the genetically modified Bacillus subtilis strain DP‐Eyp97