Work

New Food Ingredients: The Challenge of Potential New Pathogens and Spoilage Issues

Year: 2025

Type: article

Source: Molecular Nutrition & Food Research

DOI: 10.1002/mnfr.70022

Authors: Michael Leonidas Chikindas, Donald W. Schaffner, Svetoslav Dimitrov Todorov

Institutions: Rutgers, The State University of New Jersey, Sechenov University, Don State Technical University, Universidade de São Paulo, Universidade Politécnica de Viana do Castelo, Centro de Investigação e Desenvolvimento em Sistemas Agroalimentares e Sustentabilidade

Language: English

Topic: Food Safety and Hygiene

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: closed

Funders: Fundação de Amparo à Pesquisa do Estado de São Paulo, Fundação para a Ciência e a Tecnologia

Award: Multitasking of bacteriocinogenic beneficial microorganisms (lactic acid bacteria and Bacillus spp.) in food safety and health promoting applications

OpenAlex ID: W4408415218

FWCI: 1.416

Cites: 66

Cited by: 3

Related to: 10