Food Safety

6 Open Access Books

198 Authors and Editors

267 Web of Science Citations

317 Dimensions Citations

Most cited chapters in this category

Chapter titleDownloads
1. Analysis of Olive Oils by Fluorescence Spectroscopy: Methods and Applications

By Ewa Sikorska, Igor Khmelinskii and Marek Sikorski

Part of book: Olive Oil - Constituents, Quality, Health Properties and Bioconversions

5898
2. Sensory Analysis of Virgin Olive Oil

By Alessandra Bendini, Enrico Valli,Sara Barbieri and Tullia Gallina Toschi

Part of book: Olive Oil - Constituents, Quality, Health Properties and Bioconversions

4278
3. Principles and Methodologies for the Determination of Shelf-Life in Foods

By Antonio Valero, Elena Carrasco and Rosa Ma García-Gimeno

Part of book: Trends in Vital Food and Control Engineering

10192

Most downloaded chapters in this category in last 30 days

Chapter title
1. Microbial Biotechnology in Olive Oil Industry

By Farshad Darvishi

Part of book: Olive Oil - Constituents, Quality, Health Properties and Bioconversions

2. Food Safety: Food Crisis Management

By Caspar Diederich von der Crone

Part of book: Food Safety - Some Global Trends

3. The Role of Biological Diversity in Agroecosystems and Organic Farming

By Beata Feledyn-Szewczyk, Jan Kuś, Jarosław Stalenga, Adam K. Berbeć and Paweł Radzikowski

Part of book: Organic Farming - A Promising Way of Food Production

4. Innovative Technique Combining Laser Irradiation Effect and Electronic Nose for Determination of Olive Oil Organoleptic Characteristics

By K. Pierpauli, C. Rinaldi, M. L. Azcarate and A. Lamagna

Part of book: Olive Oil - Constituents, Quality, Health Properties and Bioconversions

5. Traceability of Origin and Authenticity of Olive Oil

By Zohreh Rabiei and Sattar Tahmasebi Enferadi

Part of book: Olive Oil - Constituents, Quality, Health Properties and Bioconversions

6. Cultivation of Olives in Australia

By Rodney J. Mailer

Part of book: Olive Oil - Constituents, Quality, Health Properties and Bioconversions

7. Principles and Methodologies for the Determination of Shelf-Life in Foods

By Antonio Valero, Elena Carrasco and Rosa Ma García-Gimeno

Part of book: Trends in Vital Food and Control Engineering

8. Food Safety Legislation in Some Developing Countries

By Benard Oloo, Lanoi Daisy and Ruth Oniang’o

Part of book: Food Safety - Some Global Trends

9. Metal Determinations in Olive Oil

By Sema Bağdat Yaşar, Eda Köse Baran and Mahir Alkan

Part of book: Olive Oil - Constituents, Quality, Health Properties and Bioconversions

10. Aflatoxin Contamination in Foods and Feeds: A Special Focus on Africa

By Makun Hussaini Anthony, Dutton Michael Francis, Njobeh Patrick Berka, Gbodi Timothy Ayinla and Ogbadu Godwin Haruna

Part of book: Trends in Vital Food and Control Engineering