Publications | Dr. Nodali Ndraha

2026

HS-SPME-GC-MS-based chemometric analysis reveals dose-dependent changes in volatile compounds of gamma-irradiated halloumi-type cheese

S. Amaliyah, F.S. Aurum, T.A. Pratiwi, E. Damayanti, W.M. Yusmaman, A. Febrisiantosa, N.L. Putra, N. Fitrianto, D. Pratiwi, A.I. Setiyawan, M.F. Karimy, N. Ndraha, A. Ningrum, and S. Aditya

International Dairy Journal, 2026

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Gamma irradiation is widely used to improve the safety and shelf life of dairy products. However, its impact on the volatile composition of Halloumi-type cheese remains unclear. This study evaluated dose-dependent changes in volatile organic compounds (VOCs) of Halloumi-type cheese following gamma irradiation at 0, 3, 5, 7, and 10 kGy using HS-SPME-GC-MS combined with chemometric analysis. A total of 97 volatile compounds were identified across all treatments, with the number of detected compounds increasing with irradiation dose. Multivariate analyses (PCA, PLS-DA, and heatmap) revealed a clear dose-dependent differentiation among the samples. Despite these changes, numerous volatile constituents, including medium-chain fatty acids, ketones, furans, and lactones, remained detectable across all irradiation levels. Irradiation primarily induced selective chemical modulation, including the disappearance of certain native ketones and the formation of oxidation-related aldehydes and alcohols at higher doses. Among the tested treatments, irradiation at 3 kGy produced the smallest deviation from the non-irradiated volatile profile, whereas higher doses (7–10 kGy) resulted in more pronounced restructuring associated with lipid-oxidation pathways. These findings demonstrate that gamma irradiation modifies the Halloumi-type cheese volatilome in a dose-dependent manner. A more comprehensive evaluation of overall product quality would require additional physicochemical, microbiological, and sensory analyses.
@article{AMALIYAH2026106665, title = {HS-SPME-GC-MS-based chemometric analysis reveals dose-dependent changes in volatile compounds of gamma-irradiated halloumi-type cheese}, journal = {International Dairy Journal}, volume = {179}, pages = {106665}, year = {2026}, issn = {0958-6946}, doi = {10.1016/j.idairyj.2026.106665}, author = {Amaliyah, S. and Aurum, F.S. and Pratiwi, T.A. and Damayanti, E. and Yusmaman, W.M. and Febrisiantosa, A. and Putra, N.L. and Fitrianto, N. and Pratiwi, D. and Setiyawan, A.I. and Karimy, M.F. and Ndraha, N. and Ningrum, A. and Aditya, S.}, keywords = {Halloumi-type cheese, Gamma irradiation, Volatile compounds, GC-MS, Chemometrics, Aroma profiles}, }
Potential feed-to-milk transfer of tridemorph-fungicide detected by untargeted LC-HRMS-based metabolomics screening

S. Amaliyah, F.S. Aurum, E. Damayanti, D. Dwiyitno, M.F. Karimy, V.T. Rosyida, N. Fitrianto, N. Ndraha, T.H. Siregar, P. Pourazad, and S. Aditya

Research in Veterinary Science, 2026

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The transfer of agrochemical residues into dairy products is a potential food safety concern, particularly in regions where residue monitoring remains limited. This study applied untargeted metabolomic LC-HRMS screening to investigate chemical features in dairy feed and corresponding milk samples collected from smallholder farms in East Java, Indonesia. A tridemorph-related feature was detected in both matrices, supported by accurate mass measurements (≤ ±5 ppm), consistent retention times (ΔRT = 0.025 min), stable mass errors within ±5 ppm, and MS2 spectral matching, corresponding to Schymanski Level 2 confidence. Semi-quantitative analysis based on relative peak areas showed significantly higher values in milk than in feed (p < 0.0001), with a median milk-to-feed ratio of 2.32. However, no significant farm-level correlation was observed between matrices (ρ = −0.19, p = 0.523), suggesting that transfer dynamics may be complex rather than directly proportional. Although absolute quantification was not performed, the co-occurrence of consistent tridemorph-related signals in feed and milk is compatible with the possibility of feed-to-milk transfer. These findings highlight the value of high-resolution untargeted screening approaches for proactive surveillance of agrochemical residues in dairy production systems.
@article{AMALIYAH2026106189, title = {Potential feed-to-milk transfer of tridemorph-fungicide detected by untargeted LC-HRMS-based metabolomics screening}, journal = {Research in Veterinary Science}, volume = {206}, pages = {106189}, year = {2026}, issn = {0034-5288}, doi = {10.1016/j.rvsc.2026.106189}, author = {Amaliyah, S. and Aurum, F.S. and Damayanti, E. and Dwiyitno, D. and Karimy, M.F. and Rosyida, V.T. and Fitrianto, N. and Ndraha, N. and Siregar, T.H. and Pourazad, P. and Aditya, S.}, keywords = {Tridemorph fungicide, Contaminant, Feed, Milk, Dairy} }
Insights into the mechanism of nutty aroma formation by Staphylococcus saprophyticus in fermented sausages

Jikun He, Youqin Duan, Shuting Yang, Fidel Toldrá, Jiong Zheng, Muying Du, Linlin Wang, Nodali Ndraha, Shuyao Wang, and Juan Chen

International Journal of Food Microbiology, 2026

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To achieve a starter culture with the ability of improving nutty aroma in the formulation of fermented sausage, this study evaluated sixteen staphylococci strains first, then demonstrated the function of the strain in sausage fermentation using volatolomics and metagenomics. Within sixteen tested strains, S. saprophyticus 108 presented superior safety and technological properties and produced the highest amounts of 3-methylbutanal. With spontaneously fermented sausage as control, S108 group distinctly enhanced the production of 3-methylbutanal, 3-methylbutanoic acid and its ethyl ester, and nutty note of S108 group was obviously perceivable. The relative abundance of S. saprophyticus in both control and S108 groups increased throughout the fermentation process and such increase was more dramatic in S108 group. Although the differences in the number of functional genes predicted by control and S108 group in CAZy, eggNOG, and KEGG databases were comparatively small, the contribution of S. saprophyticus to major nutrient metabolisms was the main difference. Both S. saprophyticus and L. mesenteroides were annotated with predominant abundances in main metabolic pathways, while S. saprophyticus abundance involved in the metabolic pathways was higher in S108 group than in control. Specifically, branched-chain amino acid degradation, phenylalanine metabolism, glycolysis, pyruvate metabolism, butanoate and propanoate metabolism, glycerolipid and glycerophospholipid metabolism were mainly driven by S. saprophyticus, linked to the higher generation of volatile compounds in S108 group compared to control. The results provided scientific support for developing a functional starter culture through clarifying the mechanism of nutty aroma formation by S. saprophyticus in the production of fermented sausages.
@article{Jikun2026, title = {Insights into the mechanism of nutty aroma formation by <em>Staphylococcus saprophyticus</em> in fermented sausages}, author = {He, Jikun and Duan, Youqin and Yang, Shuting and Toldrá, Fidel and Zheng, Jiong and Du, Muying and Wang, Linlin and Ndraha, Nodali and Wang, Shuyao and Chen, Juan}, journal = {International Journal of Food Microbiology}, volume = {451}, pages = {111669}, year = {2026}, doi = {10.1016/j.ijfoodmicro.2026.111669} }
Untargeted metabolomics reveals higher contaminant occurrences in mixed-grains of dairy cow feedstuff during wet season of tropical climate zone

H.A. Dyahyuningtyas, F.S. Aurum, M.F. Karimy, E. Damayanti, V.T. Rosyida, N. Ndraha, N. Fitrianto, T.H. Siregar, D. Dwiyitno, P. Pourazad, F. Penagos-Tabares, and S. Aditya

Food and Humanity, 2026

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To support milk production and quality, high-yielding dairy cows are normally fed using mixed-grains from nutritious sources. However, the contamination of those typical feeds often occurs along with the alteration of the season, including temperature and humidity changes. Therefore, the objective of this study was to compare natural biotoxin and other contaminants in mixed-grains of dairy cow’s foodstuff between wet and dry seasons of tropical climate zone using untargeted metabolomic approaches. A total of 40 samples of mixed-grains was divided into two groups; wet (WS; 20) and dry (DS; 20) seasons. Furthermore, data revealed that 321 compounds of mixed grain were identified, whereby 152 compounds showed significant difference between dry and wet seasons (P < 0.05). Data revealed the possible important compounds associated with feed/food safety issues, such as biotoxins and toxicants were more pronounced in mixed-grains during wet season. Higher biological compounds and biotoxins such as actinonin and embelin as well as allopumiliotoxin 267 A and aflatoxin were pointed under wet season (P < 0.05), respectively. Toxicants, like dodecylamine, caprolactam, crotetamide, azidamfenicol, and tridemorph showed significantly stronger in WS group compared to their counterparts (P < 0.05). Data suggests that a stronger alteration associated with potential toxin profiles of mixed-grains was noticeable in wet season compared to dry season, which could adversely affect on feed and food safety parameters. The wet season was found to pose a greater risk to feed-food safety compared to the dry season.
@article{DYAHYUNINGTYAS2026101044, title = {Untargeted metabolomics reveals higher contaminant occurrences in mixed-grains of dairy cow feedstuff during wet season of tropical climate zone}, journal = {Food and Humanity}, volume = {6}, pages = {101044}, year = {2026}, issn = {2949-8244}, doi = {10.1016/j.foohum.2026.101044}, author = {Dyahyuningtyas, H.A. and Aurum, F.S. and Karimy, M.F. and Damayanti, E. and Rosyida, V.T. and Ndraha, N. and Fitrianto, N. and Siregar, T.H. and Dwiyitno, D. and Pourazad, P. and Penagos-Tabares, F. and Aditya, S.}, keywords = {Biotoxin, Toxicant, Contamination, Grain, Tropical Season} }
Enhancing microbial food safety in Indonesia’s artisanal cheese sector: A strategic framework for consumer protection

Nodali Ndraha, Ema Damayanti, Andri Frediansyah, Vertileni Ndraha, and Siska Aditya

Journal of Consumer Protection and Food Safety, Jan 2026

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Artisanal cheese production, a high-value component of global culinary heritage, presents significant public health risks when operating without rigorous safety controls. This challenge is particularly acute in emerging markets like Indonesia, where the sector’s rapid expansion is outpacing regulatory development, thereby creating a direct threat to consumer protection. Here, we systematically review global and regional data on the prevalence of key pathogens—such as Listeria monocytogenes, Salmonella spp., Shiga toxin-producing E. coli (STEC), and Staphylococcus aureus—and emerging threats, including Coxiella burnetii, in artisanal cheeses. We apply these findings to Indonesian context to develop a framework for mitigation strategies that prioritizes consumer protection and food safety. The review found that pathogen prevalence in raw milk artisanal cheeses globally is highly variable, with very high rates in informal markets. These risks are exacerbated in Indonesia due to poor raw milk hygiene, inadequate cold chain infrastructure, unvalidated cheese-making and ripening practices, and gaps in microbial surveillance. These vulnerabilities are further compounded by emerging threats from climate change, antimicrobial resistance, and mycotoxin contamination. In response, we propose a comprehensive framework to improve safety, strengthen consumer protection, and ensure sustainable sector growth. Key strategies include standardized hygiene protocols from farm to final product, adoption of accessible technologies, validation of ripening processes to ensure pathogen inactivation, and evidence-based regulations specifically designed for small-scale producers. Implementation of this framework is intended to safeguard public health, build consumer trust, and ensure the long-term viability of Indonesia’s artisanal cheese, offering a model for other nations facing similar food safety challenges.
@article{Ndraha20260101, author = {Ndraha, Nodali and Damayanti, Ema and Frediansyah, Andri and Ndraha, Vertileni and Aditya, Siska}, title = {Enhancing microbial food safety in Indonesia’s artisanal cheese sector: A strategic framework for consumer protection}, journal = {Journal of Consumer Protection and Food Safety}, year = {2026}, month = jan, pages = {1--9}, issn = {1661-5867}, doi = {10.1007/s00003-025-01592-2}, }
Reducing product nonconformity through QMRA: A risk-based management approach for Listeria monocytogenes in a Taiwanese alfalfa sprout supply chain

Chia Hsuan Lin, Juan Chen, Nodali Ndraha, and Hsin-I Hsiao

Food Control, 2026

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This study used a quantitative microbial risk assessment framework and developed a risk-based management approach aimed at reducing product nonconformity. The applicability of this approach was demonstrated in a case study of a Taiwanese alfalfa sprout supply chain, focusing on Listeria monocytogenes control. Primary data on cross-contamination rates and time–temperature profiles were obtained. Initial bacterial counts, prevalence, and growth models were derived from secondary data. Cross-contamination experiments indicated that rates of microbial transfer were 0.72 %–12.77 % from sprouts to contact surfaces and were 31.31 %–63.44 % from contact surfaces to sprouts. At baseline, the nonconformity rate (likelihood of exceeding 100 colony-forming units/g) was 1.74 × 10−3 per package of sprouts. Sensitivity analysis indicated that the top three factors influencing this rate were, in order of importance, transportation temperature, initial bacterial count, and storage temperature. Best-case scenario analysis revealed that combined control measures—for example, maintaining temperatures at ≤7 °C during storage and transportation and reducing initial contamination (e.g., through supplier verification and seed decontamination) to <0.5 log colony-forming units/g—minimized the nonconformity rate to a negligible level. Our findings may aid food safety managers in developing data-driven, risk-based management systems to effectively control microbial hazards and improve product safety and quality.
@article{Lin2026, title = {Reducing product nonconformity through QMRA: A risk-based management approach for Listeria monocytogenes in a Taiwanese alfalfa sprout supply chain}, journal = {Food Control}, volume = {183}, pages = {111957}, year = {2026}, issn = {0956-7135}, doi = {10.1016/j.foodcont.2026.111957}, author = {Lin, Chia Hsuan and Chen, Juan and Ndraha, Nodali and Hsiao, Hsin-I}, keywords = {Food safety management, Risk-based management, Product nonconformity, Cross-contamination, Temperature control} }

2025

A comparison of machine learning models for predicting Vibrio parahaemolyticus in oysters

Nodali Ndraha and Hsin-I Hsiao

Microbial Risk Analysis, 2025

@article{Ndraha2025MRA,
  title = {A comparison of machine learning models for predicting <em>Vibrio parahaemolyticus</em> in oysters},
  author = {Ndraha, Nodali and Hsiao, Hsin-I},
  journal = {Microbial Risk Analysis},
  volume = {30},
  pages = {100345},
  year = {2025}
}

Assessment and Validation of Predictive Growth Models for Locally Isolated Salmonella enterica and Listeria monocytogenes in Alfalfa Sprouts

Nodali Ndraha, C.-H. Lin, A. P. Goh, G. D. Tran, L. M. Su, C. L. Huang, C.-Q. Chen, and Hsin-I Hsiao

Journal of Food Safety, 2025

Bib

@article{Ndraha2025JFS,
  title = {Assessment and Validation of Predictive Growth Models for Locally Isolated <em>Salmonella enterica</em> and <em>Listeria monocytogenes</em> in Alfalfa Sprouts},
  author = {Ndraha, Nodali and Lin, C.-H. and Goh, A. P. and Tran, G. D. and Su, L. M. and Huang, C. L. and Chen, C.-Q. and Hsiao, Hsin-I},
  journal = {Journal of Food Safety},
  volume = {44},
  number = {5},
  pages = {e13171},
  year = {2025}
}

2024

Managing the microbiological safety of tilapia from farm to consumer

Nodali Ndraha, H.-Y. Lin, Hsin-I Hsiao, and H.-J. Lin

Comprehensive Reviews in Food Science and Food Safety, 2024

Bib

@article{Ndraha2024CRFSFS,
  title = {Managing the microbiological safety of tilapia from farm to consumer},
  author = {Ndraha, Nodali and Lin, H.-Y. and Hsiao, Hsin-I and Lin, H.-J.},
  journal = {Comprehensive Reviews in Food Science and Food Safety},
  volume = {23},
  number = {5},
  pages = {e70023},
  year = {2024}
}

Rapid detection methods for foodborne pathogens based on nucleic acid amplification: Recent advances, remaining challenges, and possible opportunities

Nodali Ndraha, H.-Y. Lin, C.-Y. Wang, Hsin-I Hsiao, and H.-J. Lin

Food Chemistry: Molecular Sciences, 2024

Bib

@article{Ndraha2024FCMS,
  title = {Rapid detection methods for foodborne pathogens based on nucleic acid amplification: Recent advances, remaining challenges, and possible opportunities},
  author = {Ndraha, Nodali and Lin, H.-Y. and Wang, C.-Y. and Hsiao, Hsin-I and Lin, H.-J.},
  journal = {Food Chemistry: Molecular Sciences},
  volume = {7},
  pages = {100183},
  year = {2024}
}

2023

Growth-promoting and low-salt adaptation responses boosted by spermidine in Strombidium parasulcatum, a marine bacteriovorous ciliate potentially applied to live feeds for marine larviculture

Hung-Yun Lin, Bo-Ying Su, Nodali Ndraha, Sheng-Fang Tsai, Kuo-Ping Chiang, Hsin-Yun Liu, Yong-Ting Kang, Wei-Yu Yeh, Che-Chia Tsao, Yi-Min Chen, Hsin-I Hsiao, and Han-Jia Lin

Aquaculture, 2023

DOI Bib

@article{Lin2023Aquaculture,
  title = {Growth-promoting and low-salt adaptation responses boosted by spermidine in Strombidium parasulcatum, a marine bacteriovorous ciliate potentially applied to live feeds for marine larviculture},
  author = {Lin, Hung-Yun and Su, Bo-Ying and Ndraha, Nodali and Tsai, Sheng-Fang and Chiang, Kuo-Ping and Liu, Hsin-Yun and Kang, Yong-Ting and Yeh, Wei-Yu and Tsao, Che-Chia and Chen, Yi-Min and Hsiao, Hsin-I and Lin, Han-Jia},
  journal = {Aquaculture},
  volume = {573},
  pages = {739616},
  year = {2023},
  issn = {0044-8486},
  doi = {10.1016/j.aquaculture.2023.739616}
}

Modeling the risk of Vibrio parahaemolyticus in oysters in Taiwan by considering seasonal variations, time periods, climate change scenarios, and post-harvest interventions

Nodali Ndraha, H.-Y. Lin, H.-J. Lin, and Hsin-I Hsiao

Microbial Risk Analysis, 2023

Bib

@article{Ndraha2023MRA,
  title = {Modeling the risk of Vibrio parahaemolyticus in oysters in Taiwan by considering seasonal variations, time periods, climate change scenarios, and post-harvest interventions},
  author = {Ndraha, Nodali and Lin, H.-Y. and Lin, H.-J. and Hsiao, Hsin-I},
  journal = {Microbial Risk Analysis},
  volume = {25},
  pages = {100275},
  year = {2023},
}

The Rapid Detection of Salmonella enterica, Listeria monocytogenes, and Staphylococcus aureus via Polymerase Chain Reaction Combined with Magnetic Nanoparticles

Nodali Ndraha, H.-Y. Lin, S.-K. Tsai, Hsin-I Hsiao, and H.-J. Lin

Foods, 2023

Bib

@article{Ndraha2023Foods,
  title = {The Rapid Detection of <em>Salmonella enterica</em>, <em>Listeria monocytogenes</em>, and <em>Staphylococcus aureus</em> via Polymerase Chain Reaction Combined with Magnetic Nanoparticles},
  author = {Ndraha, Nodali and Lin, H.-Y. and Tsai, S.-K. and Hsiao, Hsin-I and Lin, H.-J.},
  journal = {Foods},
  volume = {12},
  number = {21},
  pages = {3895},
  year = {2023},
}

2022

Vibrio parahaemolyticus in seafood: recent progress in understanding influential factors at harvest and food-safety intervention approaches

Nodali Ndraha, Lihan Huang, Vivian C. H. Wu, and Hsin-I Hsiao

Current Opinion in Food Science, 2022

DOI Bib

@article{Ndraha2022COFS,
  title = {<em>Vibrio parahaemolyticus</em> in seafood: recent progress in understanding influential factors at harvest and food-safety intervention approaches},
  author = {Ndraha, Nodali and Huang, Lihan and Wu, Vivian C. H. and Hsiao, Hsin-I},
  journal = {Current Opinion in Food Science},
  volume = {48},
  pages = {100927},
  year = {2022},
  issn = {2214-7993},
  doi = {10.1016/j.cofs.2022.100927}
}

Predictive models for the growth of Salmonella spp., Listeria spp., and Escherichia coli in lettuce harvested on Taiwanese farms

Nodali Ndraha, Ai Ping Goh, Gia Dieu Tran, Cheng-quan Chen, and Hsin-I Hsiao

Journal of Food Science, 2022

DOI Bib

@article{Ndraha2022JFS,
  title = {Predictive models for the growth of <em>Salmonella</em> spp., <em>Listeria</em> spp., and <em>Escherichia coli</em> in lettuce harvested on Taiwanese farms},
  author = {Ndraha, Nodali and Goh, Ai Ping and Tran, Gia Dieu and Chen, Cheng-quan and Hsiao, Hsin-I},
  journal = {Journal of Food Science},
  volume = {87},
  number = {8},
  pages = {3599--3610},
  year = {2022},
  issn = {0022-1147},
  doi = {10.1111/1750-3841.16236},
}

A climate-driven model for predicting the level of Vibrio parahaemolyticus in oysters harvested from Taiwanese farms using elastic net regularized regression

Nodali Ndraha and Hsin-I Hsiao

Microbial Risk Analysis, 2022

DOI Bib

@article{Ndraha2022MRA,
  title = {A climate-driven model for predicting the level of <em>Vibrio parahaemolyticus</em> in oysters harvested from Taiwanese farms using elastic net regularized regression},
  author = {Ndraha, Nodali and Hsiao, Hsin-I},
  journal = {Microbial Risk Analysis},
  volume = {21},
  pages = {100201},
  year = {2022},
  issn = {2352-3522},
  doi = {10.1016/j.mran.2022.100201},
}

Effect of Chitosan Incorporation on the Development of Acrylamide during Maillard Reaction in Fructose–Asparagine Model Solution and the Functional Characteristics of the Resultants

H.-T. V. Lin, Y.-S. Ting, Nodali Ndraha, Hsin-I Hsiao, and W.-C. Sung

Polymers, 2022

DOI Bib

@article{Lin2022Polymers,
  title = {Effect of Chitosan Incorporation on the Development of Acrylamide during Maillard Reaction in Fructose--Asparagine Model Solution and the Functional Characteristics of the Resultants},
  author = {Lin, H.-T. V. and Ting, Y.-S. and Ndraha, Nodali and Hsiao, Hsin-I and Sung, W.-C.},
  journal = {Polymers},
  volume = {14},
  number = {8},
  pages = {1565},
  year = {2022},
  doi = {10.3390/polym14081565}
}

2021

Predictive models for the effect of environmental factors on the abundance of Vibrio parahaemolyticus in oyster farms in Taiwan using extreme gradient boosting

Nodali Ndraha, Hsin-I Hsiao, Y.-Z. Hsieh, and A. K. Pradhan

Food Control, 2021

Bib

@article{Ndraha2021FoodControl,
  title = {Predictive models for the effect of environmental factors on the abundance of <em>Vibrio parahaemolyticus</em> in oyster farms in Taiwan using extreme gradient boosting},
  author = {Ndraha, Nodali and Hsiao, Hsin-I and Hsieh, Y.-Z. and Pradhan, A. K.},
  journal = {Food Control},
  volume = {130},
  pages = {108353},
  year = {2021}
}

Influence of climatic factors on the temporal occurrence and distribution of total and pathogenic Vibrio parahaemolyticus in oyster culture environments in Taiwan

Nodali Ndraha and Hsin-I Hsiao

Food Microbiology, 2021

Bib

@article{Ndraha2021FoodMicro,
  title = {Influence of climatic factors on the temporal occurrence and distribution of total and pathogenic <em>Vibrio parahaemolyticus</em> in oyster culture environments in Taiwan},
  author = {Ndraha, Nodali and Hsiao, Hsin-I},
  journal = {Food Microbiology},
  volume = {98},
  pages = {103765},
  year = {2021}
}

2020

Managing the risk of Vibrio parahaemolyticus infections associated with oyster consumption: A review

Nodali Ndraha, H. Wong, and Hsin-I Hsiao

Comprehensive Reviews in Food Science and Food Safety, 2020

Bib

@article{Ndraha2020CRFSFS,
  title = {Managing the risk of <em>Vibrio parahaemolyticus</em> infections associated with oyster consumption: A review},
  author = {Ndraha, Nodali and Wong, H. and Hsiao, Hsin-I},
  journal = {Comprehensive Reviews in Food Science and Food Safety},
  volume = {19},
  number = {3},
  pages = {1187--1217},
  year = {2020}
}

Challenges with food waste management in the food cold chains

Nodali Ndraha, J. Vlajic, C.-C. Chang, and Hsin-I Hsiao

In Food Industry Wastes, 2020

Bib

@incollection{Ndraha2020BookChapter,
  title = {Challenges with food waste management in the food cold chains},
  author = {Ndraha, Nodali and Vlajic, J. and Chang, C.-C. and Hsiao, Hsin-I},
  booktitle = {Food Industry Wastes},
  pages = {467--483},
  year = {2020},
  publisher = {Elsevier}
}

2019

The risk assessment of Vibrio parahaemolyticus in raw oysters in Taiwan under the seasonal variations, time horizons, and climate scenarios

Nodali Ndraha and Hsin-I Hsiao

Food Control, 2019

Bib

@article{Ndraha2019FoodControl,
  title = {The risk assessment of <em>Vibrio parahaemolyticus</em> in raw oysters in Taiwan under the seasonal variations, time horizons, and climate scenarios},
  author = {Ndraha, Nodali and Hsiao, Hsin-I},
  journal = {Food Control},
  volume = {102},
  pages = {188--196},
  year = {2019}
}

Exposure assessment and sensitivity analysis for chilled shrimp during distribution: A case study of home delivery services in Taiwan

Nodali Ndraha and Hsin-I Hsiao

Journal of Food Science, 2019

Bib

@article{Ndraha2019JFS,
  title = {Exposure assessment and sensitivity analysis for chilled shrimp during distribution: A case study of home delivery services in Taiwan},
  author = {Ndraha, Nodali and Hsiao, Hsin-I},
  journal = {Journal of Food Science},
  volume = {84},
  number = {4},
  pages = {859--870},
  year = {2019}
}

Evaluation of the cold chain management options to preserve the shelf life of frozen shrimps: A case study in the home delivery services in Taiwan

Nodali Ndraha, W.-C. Sung, and Hsin-I Hsiao

Journal of Food Engineering, 2019

Bib

@article{Ndraha2019JFE,
  title = {Evaluation of the cold chain management options to preserve the shelf life of frozen shrimps: A case study in the home delivery services in Taiwan},
  author = {Ndraha, Nodali and Sung, W.-C. and Hsiao, Hsin-I},
  journal = {Journal of Food Engineering},
  volume = {242},
  pages = {21--30},
  year = {2019}
}

Development of predictive model for the remaining shelf-life of Tilapia fillet under variable temperature conditions

G. D. Tran, Nodali Ndraha, and Hsin-I Hsiao

Journal of the Fisheries Society of Taiwan, 2019

Bib

@article{Tran2019JFST,
  title = {Development of predictive model for the remaining shelf-life of Tilapia fillet under variable temperature conditions},
  author = {Tran, G. D. and Ndraha, Nodali and Hsiao, Hsin-I},
  journal = {Journal of the Fisheries Society of Taiwan},
  volume = {46},
  number = {1},
  pages = {19--30},
  year = {2019}
}

2018

Time-temperature abuse in the food cold chain: Review of issues, challenges, and recommendations

Nodali Ndraha, Hsin-I Hsiao, J. Vlajic, M.-F. Yang, and H.-T. V. Lin

Food Control, 2018

Bib

@article{Ndraha2018FoodControl,
  title = {Time-temperature abuse in the food cold chain: Review of issues, challenges, and recommendations},
  author = {Ndraha, Nodali and Hsiao, Hsin-I and Vlajic, J. and Yang, M.-F. and Lin, H.-T. V.},
  journal = {Food Control},
  volume = {89},
  pages = {12--21},
  year = {2018},
}

2017

Comparative study of imported food control systems of Taiwan, Japan, the United States, and the European Union

Nodali Ndraha, Hsin-I Hsiao, and Wayne Chung Chih Wang

Food Control, 2017

DOI Bib HTML

@article{NDRAHA2017331,
  title = {Comparative study of imported food control systems of Taiwan, Japan, the United States, and the European Union},
  author = {Ndraha, Nodali and Hsiao, Hsin-I and Wang, Wayne Chung Chih},
  journal = {Food Control},
  volume = {78},
  pages = {331--341},
  year = {2017},
  issn = {0956-7135},
  doi = {10.1016/j.foodcont.2017.02.051},
}