Pesticide active substances that do not require a review of the existing maximum residue levels under Article 12 of Regulation (EC) No 396/2005

Subjects: “…Food and Food Industries…”
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Peer review of the pesticide risk assessment of the active substance Trichoderma harzianum T78

Subjects: “…Food and Food Industries…”
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Update of the risk assessment on emerging and novel brominated flame retardants in food

Subjects: “…Food and Food Industries…”
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Setting of import tolerance for folpet in bananas and modification of the existing maximum residue level in honey

Subjects: “…Food and Food Industries…”
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Modification of the existing maximum residue levels for acequinocyl in celeries, Florence fennel and rhubarb

Subjects: “…Food and Food Industries…”
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Potato psyllid: Bactericera cockerelli Webinar 19

Subjects: “…Food and Food Industries…”
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Sanitary and Nutritional Quality Assessment of Edible Mushrooms from Benin

Subjects: “…Food and Food Industries…”
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Antimicrobial Activity of Goat Colostrum Against Bacterial Strains Causing Food Poisoning Diseases

Subjects: “…Food and Food Industries…”
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The Correlation of The Age and Length of Stay with The Compliance of Beef Cattle Farmers Norms: Case Study in Final Waste Disposal of Jatibarang, Semarang City

Subjects: “…Food and Food Industries…”
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Antioxidant Effects of Sesame Seed Oil (Sesamum indicum) on Semen Quality, Seminal Biochemistry and Hormonal Profiles in Male African Catfish (Clarias gariepinus)

Subjects: “…Food and Food Industries…”
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Histology and Ovogenesis of Chloroscombrus chrysurus (Carangidae, Linnaeus, 1766) on Ivorian Continental Self of Ivory Coast

Subjects: “…Food and Food Industries…”
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Post-Harvest Management of Fruits and Vegetables: Addressing Urban Nutrition and Food Security Challenges

Subjects: “…Food and Food Industries…”
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Effects of Organic and Chemical Farming on Growth, Yield Components and Bioactive Compounds of Three Fragrant Thai Rice Varieties

Subjects: “…Food and Food Industries…”
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Growth Performance of Adaptive Oil Palm Seedlings on Marginal Soils through the Application of Cow Biourine

Subjects: “…Food and Food Industries…”
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Improvement of some Rheological Characteristics of Jameed by Adding Whey Protein

Subjects: “…Food and Food Industries…”
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Phytochemical and Elemental Profiling of Himalayan Apple Pomace Cultivars Using HPLC, ICP-OES, and GC-MS: A Multi-Technique Analytical Stud

Subjects: “…Food and Food Industries…”
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Optimization of Chicken–Fish Protein Ratios in Crackers: Effects on Chemical Composition, Physical Properties, and Sensory Quality

Subjects: “…Food and Food Industries…”
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Enrichment of Folate in the Papaya (Carica papaya L.) var Red Lady by using Probiotic Bacteria as Assessed by the HPLC Method and its Functional Group Modifications by the FTIR

Subjects: “…Food and Food Industries…”
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Process Optimization of Fish Gelatin Edible Films Production Using Red Pitaya Peel: RSM Modeling of Homogenization and Drying Effects

Subjects: “…Food and Food Industries…”
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Comparative Evaluation of Plant and Whey Protein Hydrolysates: Bioavailability, Intestinal Cellular Response and Cholesterol-Regulating Gene Expression in A Caco-2 Model

Subjects: “…Food and Food Industries…”
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