FWSQ_1 Salim Ouchemoukh*, Nadia Amessis-Ouchemoukh, Nawel Guenaoui, Lynda Moumeni, Amar Otmani, Hicham Zaidi
Evaluation of Algerian Honeys by their Physicochemical Analysis and Biological Properties
FWSQ_2 Nadia Amessis-Ouchemoukh*, Salim Ouchemoukh, Dyhia Sadou, Nawel Guenaoui, Ayad Rabha, Rim Salhi, Lynda Benchekhchoukh
Formulation of Margarine Enriched with Lentisk Oil and Honey: Characterization and Oxidative Stability
FWSQ_3 Lea Garac, Leonarda Marinić, Zdenka Pelaić, Zoran Zorić*
Quality Parameters of Selected Types of Honey
FWSQ_4 Marija Denžić Lugomer*, Damir Pavliček, Maja Đokić, Vesna Jaki Tkalec, Sanja Furmeg, Nina Bilandžić, Ana Končurat, Željko Cvetnić, Ivka Kvaternjak, Ivana Kmetič, Teuta Murati, Dijana Mijač Dretar, Tiana Novosel
Polycyclic Aromatic Hydrocarbons in Environment and Food of Animal Origin: Occurrence, Legislation and Determination
FWSQ_5 Tiana Novosel*, Damir Pavliček, Marija Denžić Lugomer, Vesna Jaki Tkalec, Sanja Furmeg, Nina Bilandžić, Ana Končurat, Željko Cvetnić, Ivka Kvaternjak, Ivana Kmetič, Teuta Murati, Dijana Mijač Dretar, Maja Đokić Polar
Pesticides in the Environment: A Review of Their Occurrence and Detection Methods
FWSQ_6 Petra Vidinski*, Sanja Vidacek Filipec
Is there a Link between Food Safety Culture and Internal Audits in Retail Settings?
FWSQ_7 Olga Sęczkowska*, Alberto Garre, Ana Baenas Soto, Pablo S. Fernández Escámez, Alfredo Palop Gómez, Nikola Maciejewska
What Is More Relevant For The Risk Of Listeriosis In Soft Goat’s Cheese: Pasteurization Or Competition? An Answer Based On QMRA
FWSQ_8 Klara Kraljić*, Maja Benković, Zoran Herceg, Tomislava Vukušić Pavičić, Višnja Stulić, Katarina Filipan, Melisa Trputec, Sandra Balbino, Marko Obranović, Magdalena Bunić, Dubravka Škevin
Application of Artificial Neural Networks to Evaluate Shelf Life of Virgin Olive Oils Produced with Innovative Technologies
FWSQ_9 Nikola Major*, Tvrtko Karlo Kovačević, Dean Ban, Melissa Prelac, Igor Palčić, Smiljana Goreta Ban
The Nutritional Profile of the Sweet Onion Landrace “Premanturska Kapula” (Allium cepa L.) in Relation to Bulb Size
FWSQ_10 Anna Zadernowska*, Wioleta Chajęcka-Wierzchowska, Urszula Zarzecka
Under Stress Conditions, LAB Strains Exhibited Increased Resistance to Antibiotics and Higher Rates of Gene Transfer
FWSQ_11 Wioleta Chajęcka-Wierzchowska*, Anna Zadernowska, Urszula Zarzecka
Responses of Lactic Acid Bacteria to Non-Thermal Food Processing: Focus on Antibiotic Resistance Genes
FWSQ_12 Maja Benković*, Tena Barlović, Ana Jurinjak Tušek, Davor Valinger, Tamara Jurina, Jasenka Gajdoš Kljusurić
Rapid Authentication of Garlic Powder Using Near-Infrared Spectroscopy and Chemometrics
FWSQ_13 Sara Elena Palacio Castañeda, Bertha Viviana Ruales Guzmán*
Key Success Factors for Implementing GMP and HACCP in Food Services
FWSQ_14 Dunja Šafarić, Saša Drakula*, Marina Krpan, Ksenija Marković, Mirjana Hruškar
Consumer Perception and Opinion on Food Safety Along with Withdrawal and Recall
FWSQ_15 Damir Mogut*, Mona Goli, Cristian D Guitierrez Reyes, Anna Iwaniak, Yehia Mechref
Uncovering Non-Human Sialic Acid Signatures in N-Glycans from Cheddar and Processed Cheese Product
FWSQ_16 Mirella Žanetić*, Matteo Marinović, Maja Jukić Špika
Chemical and Sensory Characterization of Virgin Olive Oils from Hvar Island
FWSQ_17 Anastasia Loukri*, Konstantinos Klimantakis, Vasileios Pappas, Stamatia Christaki, Thomas Kissas, Anastasia Kyriakoudi, Eleutherios Nikolaidis, Konstantinos Floridis, Ioannis Mourtzinos
Impact of a Natural Plant Extract on the Physicochemical Properties, Texture and Oxidative Stability of Hybrid Burgers
FWSQ_18 Stamatia Christaki*, Anastasia Loukri, Konstantinos Klimantakis, Vasileios Pappas, Anastasia Kyriakoudi, Thomas Kissas, Eleutherios Nikolaidis, Konstantinos Floridis, Agapi Doulgeraki, Ioannis Mourtzinos
Microbiological Quality and Preservation of Hybrid Burgers Enriched with a Natural Plant Extract
FWSQ_19 Adma Melo*, Kavita Sorathiya, Luis Paulico, Ines Magalhães, Maria Conceição Hogg, Manuela Pintado
Effects of Combining Organic Acid and Essential Oil as an Alternative to Replace Potassium Sorbate in Fruit Preparations
FWSQ_20 Stepanka Trachtova*, Eva Vitova, Vendula Vesela, Adela Sebestova
Impact of Microclimate and Hygiene of the Production Environment on Contaminating Molds and the Shaping of the Ripening Cheese Microbiome
FWSQ_21 Iuliana Popescu*, Florina Radu, Nicoleta Hadaruga, Gabriel Popescu, Calin Julean, Lavinia Stef
Efficacy of Melaleuca, Oregano and Thyme Essential Oils in Enhancing Lipid Stability
FWSQ_22 Božica Solomun Kolanović*, Jelena Kaurinović, Maja Đokić, Marija Sedak, Bruno Čalopek, Ivana Varenina, Ines Varga, Nina Bilandžić
Occurence and Risk Assessment of β-lactam Residues in Milk in Croatia
FWSQ_23 Bruno Čalopek*, Marija Sedak, Nina Bilandžić, Ines Varga, Ivana Varenina, Maja Đokić, Božica Solomun Kolanović, Jelena Kaurinović
Is Our Food Safe? Melamine and Cyanuric Acid in Milk, Baby Food, and Protein Supplements
FWSQ_24 Katarina Medak Čukelj
Influence of High Hydrostatic Pressure Processing on Sensory, Physicochemical and Microbiological Properties of Smoked Bacon