| Risk assessment, formation, and mitigation of dietary acrylamide: current status and future prospects. | Food Chem Toxicol | 2014 Jul | 24713263 |
| Molecularly imprinted polymer cartridges coupled to high performance liquidchromatography (HPLC-UV) for simple and rapid analysis of fenthion in olive oil. | Talanta | 2014 Jul | 24840449 |
| Peptidoglycan Hydrolases of Local Lactic Acid Bacteria from Kazakh TraditionalFood. | Cent Asian J Glob Health | 2014 Jan 24 | 29805853 |
| Current issues in dietary acrylamide: formation, mitigation and risk assessment. | J Sci Food Agric | 2014 Jan 15 | 23939985 |
| The crystal structure of shiga toxin type 2 with bound disaccharide guides the design of a heterobifunctional toxin inhibitor. | J Biol Chem | 2014 Jan 10 | 24225957 |
| Purification and characterization of iso-ribonucleases from a novel thermophilic fungus. | Int J Mol Sci | 2014 Jan 10 | 24434639 |
| Effects of certain polyphenols and extracts on furans and acrylamide formation inmodel system, and total furans during storage. | Food Chem | 2014 Jan 1 | 24001861 |
| Evaluation of eight agar media for the isolation of shiga toxin-Producing Escherichia coli. | J Microbiol Methods | 2014 Jan | 24211606 |
| Food security: the challenge of increasing wheat yield and the importance of not compromising food safety. | Ann Appl Biol | 2014 Jan | 25540461 |
| Evidence for the complex relationship between free amino acid and sugarconcentrations and acrylamide-forming potential in potato. | Ann Appl Biol | 2014 Jan | 25540460 |