Journal of Food Quality

Rapid Analysis of 18 Flavonoids in Tea by Ultrahigh-Performance Liquid Chromatography Coupled with Quadrupole-Time of Flight Mass Spectrometry

Effect of Sand Roasting on Physicochemical, Thermal, Functional, Antinutritional, and Sensory Properties of Sattu, a Nourishing form of Chickpea

Evaluation of Gastroprotective Effect of Betalain-Rich Ethanol Extract from Opuntia stricta var. Dillenii Employing an In Vivo Rat Model

Optimization of Edible Coating Formulation Using Response Surface Methodology for Delaying the Ripening and Preserving Tomato (Solanum lycopersicum) Fruits

Effect of High Hydrostatic Pressure and Thermal Processing on the Shelf Life and Quality Attributes of Apple-Kiwi-Carrot Puree Blend

Antioxidative Activity and Volatile Profiles of Maillard Reaction Products between Giant Salamander (Andrias davidianus) Peptides and Glucose during the Heating Process

Effects of Pitaya Peel Supplementation on Nutritional Quality, Overall Sensory Acceptance, In Vitro Glycemic Index, and Antioxidant Release from Fiber-Enriched Cookies

Study of the Variability of the Chemical Profile, and Biological Activity Approaches of Hedychium coronarium J. Koenig Essential Oil from Different Habitats of Uttarakhand, India

Effect of Carrot Juice on the Texture Properties, Rheology, and Microstructure of Yoghurt

Effect of Adding Thymus leptobotrys on Extra Virgin Olive Oil’s Quality and Physicochemical Parameters

Antioxidant and Hepatoprotective Effects of Fig Fruit Extract with Olive Oil and Date-Palm Fruit Extract on Hepatic Toxicity of Oral Subchronic Exposure to Some Nanoparticles in Wistar Rats

Impact of Different Drying Techniques on Neem Seeds Drying Kinetics and Oil Quality

Assessment of Cassava Utilization Patterns, Postharvest Handling Practices, and Productivity Influencing Factors in South and Southwest Ethiopia

Characterization of Lactic Acid Bacteria and Pathogens Isolated from Traditionally Fermented Foods, In Relation to Food Safety and Antimicrobial Resistance in Tribal Hill Areas of Northeast India

Physicochemical Properties and Botanical Sources of Honey from Different Areas of Ethiopia: An Implication for Quality Control

Journal of Food Quality

Table of Contents

Table of Contents

Rapid Analysis of 18 Flavonoids in Tea by Ultrahigh-Performance Liquid Chromatography Coupled with Quadrupole-Time of Flight Mass Spectrometry

Effect of Sand Roasting on Physicochemical, Thermal, Functional, Antinutritional, and Sensory Properties of Sattu, a Nourishing form of Chickpea

Evaluation of Gastroprotective Effect of Betalain-Rich Ethanol Extract from Opuntia stricta var. Dillenii Employing an In Vivo Rat Model

Optimization of Edible Coating Formulation Using Response Surface Methodology for Delaying the Ripening and Preserving Tomato (Solanum lycopersicum) Fruits

Effect of High Hydrostatic Pressure and Thermal Processing on the Shelf Life and Quality Attributes of Apple-Kiwi-Carrot Puree Blend

Antioxidative Activity and Volatile Profiles of Maillard Reaction Products between Giant Salamander (Andrias davidianus) Peptides and Glucose during the Heating Process

Effects of Pitaya Peel Supplementation on Nutritional Quality, Overall Sensory Acceptance, In Vitro Glycemic Index, and Antioxidant Release from Fiber-Enriched Cookies

Study of the Variability of the Chemical Profile, and Biological Activity Approaches of Hedychium coronarium J. Koenig Essential Oil from Different Habitats of Uttarakhand, India

Effect of Carrot Juice on the Texture Properties, Rheology, and Microstructure of Yoghurt

Effect of Adding Thymus leptobotrys on Extra Virgin Olive Oil’s Quality and Physicochemical Parameters

Antioxidant and Hepatoprotective Effects of Fig Fruit Extract with Olive Oil and Date-Palm Fruit Extract on Hepatic Toxicity of Oral Subchronic Exposure to Some Nanoparticles in Wistar Rats

Impact of Different Drying Techniques on Neem Seeds Drying Kinetics and Oil Quality

Assessment of Cassava Utilization Patterns, Postharvest Handling Practices, and Productivity Influencing Factors in South and Southwest Ethiopia

Characterization of Lactic Acid Bacteria and Pathogens Isolated from Traditionally Fermented Foods, In Relation to Food Safety and Antimicrobial Resistance in Tribal Hill Areas of Northeast India

Physicochemical Properties and Botanical Sources of Honey from Different Areas of Ethiopia: An Implication for Quality Control