Anneluise Mader

German Federal Institute for Risk Assessment

H指数:17

被引数:891

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Mapping Interactions Within EU Food and Feed Risk Analysis: A Comparative Study of Risk Assessors and Risk Managers

欧盟食品和饲料风险分析中的交互映射：风险评估者与风险管理者的比较研究

Risk Analysis

IF3.3

2026-10-050

OAAI

Editor's note to “Comprehensive target analysis and TOP assay of per- and polyfluoroalkyl substances (PFAS) in wild boar livers indicate contamination hot-spots in the environment” [Sci. Total Environ. 871 (2023), 162028]

编辑注：“野猪肝脏中全氟和多氟烷基物质（PFAS）的全面目标分析和TOP测定表明环境中存在污染热点” [Sci. Total Environ. 871 (2023), 162028]

Science of The Total Environment

IF8

2026-04-270

PREAI

Establishing a spatial framework for investigating PFAS in wild game animals: Evidence from wild boar livers in Brandenburg, Germany

为调查野生动物中的PFAS建立空间框架：来自德国勃兰登堡野猪肝脏的证据

Environmental Research

IF7.7

2025-12-170

OAAI

Increased occurrence of Staphylococcus aureus in wild ungulates intended for human consumption – An update on the monitoring in Brandenburg, Germany

德国勃兰登堡地区供人类消费的野生动物中金黄色葡萄球菌（Staphylococcus aureus）检出率增加——监测情况更新

One Health

IF4.5

2025-11-250

OAAI

Optimization of the viability PCR for accurate detection of Staphylococcus aureus in food samples

优化活菌PCR方法以准确检测食品样品中的Staphylococcus aureus

PLOS ONE

IF2.6

2025-05-230

Comprehensive target analysis and TOP assay of per- and polyfluoroalkyl substances (PFAS) in wild boar livers indicate contamination hot-spots in the environment

SCIENCE OF THE TOTAL ENVIRONMENT

IF8

2023-05-0123

OAAI

Microbial load of rinsed and unrinsed body cavities of roe deer (Capreolus capreolus) on the killing day and after cold storage: A preliminary investigation

FOOD CONTROL

IF6.3

2022-11-013

OAAI

Interactions between risk assessors and risk managers during three major food incidents in Europe

JOURNAL OF FOOD SCIENCE

IF3.4

2021-07-156

Phylogenetic and toxinogenic characteristics of Bacillus cereus group members isolated from spices and herbs

FOOD CONTROL

IF6.3

2018-01-0122

PREAI

Quantification and differentiation of Bacillus cereus group species in spices and herbs by real-time PCR

FOOD CONTROL

IF6.3

2018-01-0115

PREAI

Tenacity of Bacillus cereus and Staphylococcus aureus in dried spices and herbs

FOOD CONTROL

IF6.3

2018-01-0118

PREAI

Culture-independent quantification of pathogenic bacteria in spices and herbs using real-time polymerase chain reaction

FOOD CONTROL

IF6.3

2018-01-018

PREAI

Potential of high-throughput sequencing for broad-range detection of pathogenic bacteria in spices and herbs

FOOD CONTROL

IF6.3

2018-01-016

PREAI

Environmental and food safety of spices and herbs along global food chains

FOOD CONTROL

IF6.3

2018-01-0140

OAAI

Reporting of traceability and food safety data in the culinary herb and spice chains

FOOD CONTROL

IF6.3

2018-01-015

PREAI

Impact of spiking techniques on the survival of Staphylococcus aureus in artificially contaminated condiments

FOOD CONTROL

IF6.3

2017-03-011

PREAI

Public and private standards for dried culinary herbs and spices-Part II: Production and product standards for ensuring microbiological safety

FOOD CONTROL

IF6.3

2016-12-0112

PREAI

Effect of feed grinding methods with and without expansion on prececal and total tract mineral digestibility as well as on interior and exterior egg quality in laying hens

POULTRY SCIENCE

IF4.2

2016-01-014

OAAI

The effects of particle size, milling method, and thermal treatment of feed on performance, apparent ileal digestibility, and pH of the digesta in laying hens

POULTRY SCIENCE

IF4.2

2015-04-0127

OAAI

Implication of milling methods, thermal treatment, and particle size of feed in layers on mineral digestibility and retention of minerals in egg contents

POULTRY SCIENCE

IF4.2

2015-02-0121

OAAI

Anneluise Mader

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