Treatment of food by specific ionizing radiations to improve microbiological safety and storability
is one of the most extensively studied technology of the XXth century. However, much of …

The Fusarium mycotoxins deoxynivalenol (DON), zearalenone (ZEN) and T-2 frequently
contaminate grain crops in Middle and Eastern Europe. In this survey, 116 cereal samples (…

Nigella sativa essential oil (EO) and its compounds (thymoquinone, carvacrol, and p‐cymene)
have a broad antimicrobial spectrum. The aim of this study was to investigate the …

Differential scanning calorimetry (DSC) is the most widely used thermal analytical technique
in food research and it has a great utility in quality assurance of food. Proteins are the most …

The available literary data suggest the general applicability and benefits of the Matrix-assisted
laser desorption/ionization (MALDI) time-of-flight (TOF) mass spectrometry (MS) in the …

This work aimed at investigating the ionizing radiation induced degradation of two fluoroquinolone
antibiotics: norfloxacin and ciprofloxacin. At 0.1 mmol dm −3 concentration a low dose…

The food industry applies several processing techniques for the inhibition and/or inactivation
of microorganisms in order to manufacture safe products with a long shelf-life. Thermal …

Background/Aim: N. sativa essential oil (EO) and its compounds (thymoquinone, carvacrol
and p-cymene) have a broad antimicrobial spectrum. The aim of this study was to investigate …

Numerous studies have been published on the radiolysis of sulfonamide antibiotic solutions
but little effort has been made to monitor the biological properties of degradation products. A …

Probiotic bacteria have been associated with a unique production of aroma compounds in
fermented foods but rapid methods for discriminating between foods containing probiotic, …