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The Role of Microbes in Coffee Fermentation and Their Impact on Coffee Quality

Journal of food quality, 2019-01, Vol.2019 (2019), p.1-6

2019

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Physicochemical Properties, Mineral Content, Antioxidant Activities, and Microbiological Quality of Bupleurum spinosum Gouan Honey from the Middle Atlas in Morocco

Journal of food quality, 2020, Vol.2020 (2020), p.1-12

2020

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Hormones and Hormonal Anabolics: Residues in Animal Source Food, Potential Public Health Impacts, and Methods of Analysis

Journal of food quality, 2020-08, Vol.2020 (2020), p.1-12

2020

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Influence of Drying Method on the Composition, Physicochemical Properties, and Prebiotic Potential of Dietary Fibre Concentrates from Fruit Peels

Journal of food quality, 2018-01, Vol.2018 (2018), p.1-11

2018

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Effects of Freeze Vacuum Drying Combined with Hot Air Drying on the Sensory Quality, Active Components, Moisture Mobility, Odors, and Microstructure of Kiwifruits

Journal of food quality, 2019-01, Vol.2019 (2019), p.1-11

2019

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Identification of Synthetic Food Colours in Selected Confectioneries and Beverages in Jaffna District, Sri Lanka

Journal of food quality, 2019, Vol.2019 (2019), p.1-8

2019

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Improvement in Entrapment Efficiency and In Vitro Digestion Stability of Lutein by Zein Nanocarriers with Pepsin Hydrolysis

Journal of food quality, 2020, Vol.2020 (2020), p.1-9

2020

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Acorn Oil: Chemistry and Functionality

Journal of food quality, 2020, Vol.2020 (2020), p.1-11

2020

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By-Products of Olive Oil in the Service of the Deficiency of Food Antioxidants: The Case of Butter

Journal of food quality, 2020, Vol.2020 (2020), p.1-10

2020

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Chemical Composition and Quality Characteristics of Wheat Bread Supplemented with Leafy Vegetable Powders

Journal of food quality, 2017-01, Vol.2017 (2017), p.1-7

2017

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Drip Loss Assessment by Different Analytical Methods and Their Relationships with Pork Quality Classification

Journal of food quality, 2017-01, Vol.2017 (2017), p.1-8

2017

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A Comparative Study of Partial Replacement of Wheat Flour with Whey and Soy Protein on Rheological Properties of Dough and Cookie Quality

Journal of food quality, 2017-01, Vol.2017 (2017), p.1-10

2017

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Ethnocentrism, Trust, and the Willingness to Pay of Chinese Consumers for Organic Labels from Different Countries and Certifiers

Journal of food quality, 2019-01, Vol.2019 (2019), p.1-13

2019

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Quality of Cucumbers Commercially Fermented in Calcium Chloride Brine without Sodium Salts

Journal of food quality, 2018-01, Vol.2018 (2018), p.1-13

2018

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Oenological and Quality Characteristic on Young White Wines (Sauvignon Blanc): Effects of High Hydrostatic Pressure Processing

Journal of food quality, 2017-01, Vol.2017 (2017), p.1-12

2017

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Quality and Nutritional Value of Functional Strawberry Marmalade Enriched with Chia Seed (Salvia hispanica L.)

Journal of food quality, 2019, Vol.2019 (2019), p.1-8

2019

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Pattern and Extent of Street Food Consumption in Hohoe, Volta Region, Ghana: A Community-Based Cross-Sectional Survey

Journal of food quality, 2020, Vol.2020 (2020), p.1-7

2020

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Modelling of Oblique Wire Cutting and Experimental Application on Soft Solid Foods for the Investigation of Friction Behaviour

Journal of food quality, 2019-01, Vol.2019 (2019), p.1-9

2019

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Improvement of the Quality of Surimi Products with Overdrying Potato Starches

Journal of food quality, 2017-01, Vol.2017 (2017), p.1-5

2017

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Understanding the relevance of in-mouth food processing. A review of in vitro techniques

Trends in food science & technology, 2014-01, Vol.35 (1), p.18-31

2014

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Influence of Light Exposure during Cold Storage of Minimally Processed Vegetables (Valeriana sp.)

Journal of food quality, 2018-01, Vol.2018 (2018), p.1-7

2018

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Quality Risk Evaluation of the Food Supply Chain Using a Fuzzy Comprehensive Evaluation Model and Failure Mode, Effects, and Criticality Analysis

Journal of food quality, 2018-01, Vol.2018 (2018), p.1-19

2018

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Effect of Rosa Mosqueta Husk Extract (Rosa rubiginosa) on Thermooxidation of Grape Seed Oil

Journal of food quality, 2019, Vol.2019 (2019), p.1-8

2019

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Modelling and Optimization of Process Parameters for Strawberry Osmotic Dehydration Using Central Composite Rotatable Design

Journal of food quality, 2017-01, Vol.2017 (2017), p.1-7

2017

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Can the Image Processing Technique Be Potentially Used to Evaluate Quality of Frying Oil?

Journal of food quality, 2019, Vol.2019 (2019), p.1-12

2019

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The Role of Microbes in Coffee Fermentation and Their Impact on Coffee Quality

Physicochemical Properties, Mineral Content, Antioxidant Activities, and Microbiological Quality of Bupleurum spinosum Gouan Honey from the Middle Atlas in Morocco

Hormones and Hormonal Anabolics: Residues in Animal Source Food, Potential Public Health Impacts, and Methods of Analysis

Influence of Drying Method on the Composition, Physicochemical Properties, and Prebiotic Potential of Dietary Fibre Concentrates from Fruit Peels

Effects of Freeze Vacuum Drying Combined with Hot Air Drying on the Sensory Quality, Active Components, Moisture Mobility, Odors, and Microstructure of Kiwifruits

Identification of Synthetic Food Colours in Selected Confectioneries and Beverages in Jaffna District, Sri Lanka

Improvement in Entrapment Efficiency and In Vitro Digestion Stability of Lutein by Zein Nanocarriers with Pepsin Hydrolysis

Acorn Oil: Chemistry and Functionality

By-Products of Olive Oil in the Service of the Deficiency of Food Antioxidants: The Case of Butter

Chemical Composition and Quality Characteristics of Wheat Bread Supplemented with Leafy Vegetable Powders

Drip Loss Assessment by Different Analytical Methods and Their Relationships with Pork Quality Classification

A Comparative Study of Partial Replacement of Wheat Flour with Whey and Soy Protein on Rheological Properties of Dough and Cookie Quality

Ethnocentrism, Trust, and the Willingness to Pay of Chinese Consumers for Organic Labels from Different Countries and Certifiers

Quality of Cucumbers Commercially Fermented in Calcium Chloride Brine without Sodium Salts

Oenological and Quality Characteristic on Young White Wines (Sauvignon Blanc): Effects of High Hydrostatic Pressure Processing

Quality and Nutritional Value of Functional Strawberry Marmalade Enriched with Chia Seed (Salvia hispanica L.)

Pattern and Extent of Street Food Consumption in Hohoe, Volta Region, Ghana: A Community-Based Cross-Sectional Survey

Modelling of Oblique Wire Cutting and Experimental Application on Soft Solid Foods for the Investigation of Friction Behaviour

Improvement of the Quality of Surimi Products with Overdrying Potato Starches

Understanding the relevance of in-mouth food processing. A review of in vitro techniques

Influence of Light Exposure during Cold Storage of Minimally Processed Vegetables (Valeriana sp.)

Quality Risk Evaluation of the Food Supply Chain Using a Fuzzy Comprehensive Evaluation Model and Failure Mode, Effects, and Criticality Analysis

Effect of Rosa Mosqueta Husk Extract (Rosa rubiginosa) on Thermooxidation of Grape Seed Oil

Modelling and Optimization of Process Parameters for Strawberry Osmotic Dehydration Using Central Composite Rotatable Design

Can the Image Processing Technique Be Potentially Used to Evaluate Quality of Frying Oil?

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