A novel safety assessment strategy applied to non-selective extracts

Colloidal aspects of texture perception

A dynamic population-based model for the development of work-related respiratory health effects among bakery workers

Bioavailability and kinetics of sulforaphane in humans after consumption of cooked versus raw broccoli

Tribological properties of neutral polysaccharide solutions under simulated oral conditions

Water content or water activity: What rules crispy behavior in bread crust?

Antimicrobial and antiviral effect of high-temperature short-time (HTST) pasteurization apllied to human milk

The characterisation of Bacillus spores occurring in the manufacturing of (low acid) canned products

Bioavailability of folic acid from fortified pasteurised and UHT-treated milk in humans

Functional barriers: Properties and evaluation

Assessment of exposure to wheat flour and the shape of its relationship with specific sensitization

Active and intelligent packaging: Applications and regulatory aspects

Effects of sodium lactate and other additives in a cooked ham product on sensory quality and development of a strain of Lactobacillus curvatus and Listeria monocytogenes

Developments in bread-making processes

Anaphylaxis caused by the unexpected presence of casein in salmon

Human diets cooked by microwave or conventionally: Comparative sub-chronic (13-wk) toxicity study in rats

Draft EEC method for the determination of the global migration of plastics constituents into fatty-food simulants: Applicability to lacquers, plastics and laminates