3
Journals
25.7K
Articles
670.7K
Citations
10.4K
Authors

Most Cited Articles of Food Safety in 2005

TitleJournalYearCitations
Safety assessment of esters of p-hydroxybenzoic acid (parabens)Food and Chemical Toxicology2005686
Applicability of an in vitro digestion model in assessing the bioaccessibility of mycotoxins from foodFood and Chemical Toxicology2005545
2-Hydroxypropyl-beta-cyclodextrin (HP-beta-CD): a toxicology reviewFood and Chemical Toxicology2005514
Bacillus cereus food poisoning and its toxinsJournal of Food Protection2005329
Polycyclic aromatic hydrocarbons, carbon monoxide, "tar", and nicotine in the mainstream smoke aerosol of the narghile water pipeFood and Chemical Toxicology2005313
Biochemical study on the hypoglycemic effects of onion and garlic in alloxan-induced diabetic ratsFood and Chemical Toxicology2005300
Human exposure and internal dose assessments of acrylamide in foodFood and Chemical Toxicology2005291
Bacteriophage control of foodborne bacteriatJournal of Food Protection2005212
An international outbreak of salmonellosis associated with raw almonds contaminated with a rare phage type of Salmonella enteritidisJournal of Food Protection2005211
Glucosamine effects in humans: a review of effects on glucose metabolism, side effects, safety considerations and efficacyFood and Chemical Toxicology2005208
Food safety knowledge of consumers and the microbiological and temperature status of their refrigeratorsJournal of Food Protection2005190
A field study of the microbiological quality of fresh produceJournal of Food Protection2005179
Detection of viable Mycobacterium avium subsp. paratuberculosis in retail pasteurized whole milk by two culture methods and PCRJournal of Food Protection2005178
Isolation and structure elucidation of phenolic antioxidants from Tamarind (Tamarindus indica L.) seeds and pericarpFood and Chemical Toxicology2005156
Bacteriophages as biocontrol agents in foodJournal of Food Protection2005155
Induction of micronuclei and binuclei in blood, gill and liver cells of fishes subchronically exposed to cadmium chloride and copper sulphateFood and Chemical Toxicology2005153
Chemical composition and antimicrobial activity of Rosmarinus officinalis L. essential oil obtained via supercritical fluid extractionJournal of Food Protection2005153
Consumer food safety knowledge, practices, and demographic differences: findings from a meta-analysisJournal of Food Protection2005149
Estimation of the dietary intake of cadmium, lead, mercury, and arsenic by the population of Santiago (Chile) using a Total Diet StudyFood and Chemical Toxicology2005145
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 sanitizerJournal of Food Protection2005145
Increase in activity of essential oil components carvacrol and thymol against Escherichia coli O157:H7 by addition of food stabilizersJournal of Food Protection2005145
Prevalence of Shiga toxin-producing Escherichia coli in beef cattleJournal of Food Protection2005143
Economic cost of illness due to Escherichia coli O157 infections in the United StatesJournal of Food Protection2005143
Effects of anthocyanidin on the inhibition of proliferation and induction of apoptosis in human gastric adenocarcinoma cellsFood and Chemical Toxicology2005142
Magnetic nanoparticle-antibody conjugates for the separation of Escherichia coli O157:H7 in ground beefJournal of Food Protection2005141