Abstract Each year, 1.3 billion tons of food is lost due to spoilage or loss in the supply chain,
accounting for approximately one third of global food production. This requires a …

Background Food quality, safety and authenticity are important issues for consumers,
governments, as well as the food industry. In the last decade, several researchers have …

Total volatile basic nitrogen (TVB-N) content is an important reference index for evaluating
pork freshness. This paper attempted to measure TVB-N content in pork meat using …

The purpose of this research is to examine the impact of artificial intelligence (AI) on
customer performance and identify the factors contributing to its effectiveness by employing …

Viscoelasticity experiments were performed to detect the total volatile basic nitrogen (TVB-N)
content of chilled beef for freshness evaluation. The growth trend of TVB-N was further …

The prediction of food shelf life has become a vital tool for distributors and consumers,
enabling them to determine storage and optimal edible time, thus avoiding unexpected food …

Total viable count (TVC) of bacteria is one of the most important indexes in evaluation of
quality and safety of meat. In this work, the TVC in pork meat was detected by hyperspectral …

The performance of the Lactobacillus plantarum L125 strain with probiotic potential,
previously isolated from a traditional Greek fermented sausage, was assessed as an adjunct …

The sustained emergence of new declared bacterial species makes ty** a continuous
challenge for microbiologists. Molecular biology techniques have a very significant role in …

The growing threat of antimicrobial-resistant (AMR) pathogens to human health worldwide
emphasizes the need for more effective infection control strategies. Bacterial and fungal …