A critical review of the effect of heat, pH and water activity on the survival of Hepatitis A and E viruses A Report to the United Kingdom Food Standards Agency July 2014

A critical review of approaches to assess the infectivity of hepatitis E virus A report to the United Kingdom Food Standards Agency September 2016

A critical review on the survival and elimination of norovirus in food and on food contact surfaces A Report to the United Kingdom Food Standards Agency

Patients Emotions during Meal Experience: Understanding through Critical Incident Technique

Background and Objectives: It was established that eating experience may affect patients emotionally. Acknowledging the role and understanding the basis of patients’ emotions in their food consumption may assist in identifying their nutritional status as well as their satisfaction with foodservice. To date, there are limited studies focusing on patients’ food-related emotional ...

Effect of different levels of dietary Betaine on growth performance, food efficiency and survival rate of pike perch (Sander lucioperca) fingerlings

 A 6-week feeding experiments were carried out to determine the effects of different levels of dietary betaine on growth performance, food efficiency and survival rate of pike perch which has a critical period during transition feeding. Fingerlings of pike perch were fed with live food (treatment A), without betaine added to biomar (treatment B), 1% betaine added to biomar (treatment C...

Effect of different levels of dietary Betaine on growth performance, food efficiency and survival rate of pike perch (Sander lucioperca) fingerlings

 A 6-week feeding experiments were carried out to determine the effects of different levels of dietary betaine on growth performance, food efficiency and survival rate of pike perch which has a critical period during transition feeding. Fingerlings of pike perch were fed with live food (treatment A), without betaine added to biomar (treatment B), 1% betaine added to biomar (treatment C) and 2% ...