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OpenAlex konusu

Food Safety and Hygiene

Bu sayfa OpenAlex konu etiketine göre çalışmaları ve o konuda görünen akademisyenleri listeler. YÖKSİS temel alan / yan dal değildir.

OpenAlex 2.268 eser 157 yazar konusu

Çalışmalar

2.268 eser

  1. Impact of COVID-19 on the food supply chain 2020
    YÖKSİS SJR Q1 JCR Q2 OpenAlex üst %1 OpenAlex 100.0%

    Abstract A pandemic is not a new event encountered in the history of humanity because mankind has faced various pandemics in history. The common point of pandemics is their serious negative effects on the global economy. Considering the food supply chain, one of the most important sectors of the economy, it has been s…

  2. Evaluation of Physicochemical, Nutritional and Sensory Properties of the Wet Tarhana 2019
    YÖKSİS

    Özet henüz yok.

  3. Textural melting and sensory properties of low fat fresh kashar cheeses produced by using fat replacers 2004
    YÖKSİS SJR Q1 JCR Q1 OpenAlex 87.4%

    Özet henüz yok.

  4. Interactions between probiotics and pathogenic microorganisms in hosts and foods: A review 2020
    YÖKSİS SJR Q1 JCR Q1 OpenAlex üst %1 OpenAlex 99.8%

    Özet henüz yok.

  5. The knowledge and practice of food safety by young and adult consumers 2008
    OpenAlex üst %10 OpenAlex 95.2%

    Özet henüz yok.

  6. Most Common Foodborne Pathogens and Mycotoxins on Fresh Produce A Review of Recent Outbreaks 2016
    YÖKSİS SJR Q1 JCR Q1 OpenAlex üst %10 OpenAlex 98.5%

    Every year millions of people are affected and thousands of them die due to infections and intoxication as a result of foodborne outbreaks, which also cause billions of dollars' worth of damage, public health problems, and agricultural product loss. A considerable portion of these outbreaks is related to fresh produce…

  7. Most Common Foodborne Pathogens and Mycotoxins on Fresh Produce A Review of Recent Outbreaks 2016
    YÖKSİS SJR Q1 JCR Q1 OpenAlex üst %10 OpenAlex 98.5%

    Every year millions of people are affected and thousands of them die due to infections and intoxication as a result of foodborne outbreaks, which also cause billions of dollars' worth of damage, public health problems, and agricultural product loss. A considerable portion of these outbreaks is related to fresh produce…

  8. Do leafy green vegetables and their ready-to-eat [RTE] salads carry a risk of foodborne pathogens? 2011
    OpenAlex üst %10 OpenAlex 95.1%

    Özet henüz yok.

  9. Barriers and benefits of the implementation of food safety management systems among the Turkish dairy industry: A case study 2011
    OpenAlex üst %10 OpenAlex 98.9%

    Özet henüz yok.

  10. Determination of aflatoxin levels in some dairy and food products which consumed in Ankara Turkey 2005
    YÖKSİS SJR Q1 JCR Q2 OpenAlex üst %10 OpenAlex 92.8%

    Özet henüz yok.

  11. Detection of aflatoxin M1 in cheese samples by ELISA 2003
    OpenAlex üst %10 OpenAlex 95.2%

    Özet henüz yok.

  12. The Use of Predictive Microbiology for the Prediction of the Shelf Life of Food Products 2023
    YÖKSİS SJR Q1 JCR Q1 OpenAlex üst %1 OpenAlex 99.7%

    Microbial shelf life refers to the duration of time during which a food product remains safe for consumption in terms of its microbiological quality. Predictive microbiology is a field of science that focuses on using mathematical models and computational techniques to predict the growth, survival, and behaviour of mi…

Akademisyenler

157 akademisyen