Safety assessment of esters of p-hydroxybenzoic acid (parabens) | Food and Chemical Toxicology | 2005 | 686 |
Applicability of an in vitro digestion model in assessing the bioaccessibility of mycotoxins from food | Food and Chemical Toxicology | 2005 | 545 |
2-Hydroxypropyl-beta-cyclodextrin (HP-beta-CD): a toxicology review | Food and Chemical Toxicology | 2005 | 514 |
Bacillus cereus food poisoning and its toxins | Journal of Food Protection | 2005 | 329 |
Polycyclic aromatic hydrocarbons, carbon monoxide, "tar", and nicotine in the mainstream smoke aerosol of the narghile water pipe | Food and Chemical Toxicology | 2005 | 313 |
Biochemical study on the hypoglycemic effects of onion and garlic in alloxan-induced diabetic rats | Food and Chemical Toxicology | 2005 | 300 |
Human exposure and internal dose assessments of acrylamide in food | Food and Chemical Toxicology | 2005 | 291 |
Bacteriophage control of foodborne bacteriat | Journal of Food Protection | 2005 | 212 |
An international outbreak of salmonellosis associated with raw almonds contaminated with a rare phage type of Salmonella enteritidis | Journal of Food Protection | 2005 | 211 |
Glucosamine effects in humans: a review of effects on glucose metabolism, side effects, safety considerations and efficacy | Food and Chemical Toxicology | 2005 | 208 |
Food safety knowledge of consumers and the microbiological and temperature status of their refrigerators | Journal of Food Protection | 2005 | 190 |
A field study of the microbiological quality of fresh produce | Journal of Food Protection | 2005 | 179 |
Detection of viable Mycobacterium avium subsp. paratuberculosis in retail pasteurized whole milk by two culture methods and PCR | Journal of Food Protection | 2005 | 178 |
Isolation and structure elucidation of phenolic antioxidants from Tamarind (Tamarindus indica L.) seeds and pericarp | Food and Chemical Toxicology | 2005 | 156 |
Bacteriophages as biocontrol agents in food | Journal of Food Protection | 2005 | 155 |
Induction of micronuclei and binuclei in blood, gill and liver cells of fishes subchronically exposed to cadmium chloride and copper sulphate | Food and Chemical Toxicology | 2005 | 153 |
Chemical composition and antimicrobial activity of Rosmarinus officinalis L. essential oil obtained via supercritical fluid extraction | Journal of Food Protection | 2005 | 153 |
Consumer food safety knowledge, practices, and demographic differences: findings from a meta-analysis | Journal of Food Protection | 2005 | 149 |
Estimation of the dietary intake of cadmium, lead, mercury, and arsenic by the population of Santiago (Chile) using a Total Diet Study | Food and Chemical Toxicology | 2005 | 145 |
Biofilm formation and sporulation by Bacillus cereus on a stainless steel surface and subsequent resistance of vegetative cells and spores to chlorine, chlorine dioxide, and a peroxyacetic acid-based sanitizer | Journal of Food Protection | 2005 | 145 |
Increase in activity of essential oil components carvacrol and thymol against Escherichia coli O157:H7 by addition of food stabilizers | Journal of Food Protection | 2005 | 145 |
Prevalence of Shiga toxin-producing Escherichia coli in beef cattle | Journal of Food Protection | 2005 | 143 |
Economic cost of illness due to Escherichia coli O157 infections in the United States | Journal of Food Protection | 2005 | 143 |
Effects of anthocyanidin on the inhibition of proliferation and induction of apoptosis in human gastric adenocarcinoma cells | Food and Chemical Toxicology | 2005 | 142 |
Magnetic nanoparticle-antibody conjugates for the separation of Escherichia coli O157:H7 in ground beef | Journal of Food Protection | 2005 | 141 |