Journal of Food Quality

Effects of 1-Methylcyclopropene Combined with Modified Atmosphere on Quality of Fig (Ficus carica L.) during Postharvest Storage

Effects of High-Voltage Electric Field Process Parameters on the Water-Holding Capacity of Frozen Beef during Thawing Process

Quality Evaluation of Thirteen Geographical Populations of Lycium chinense Using Quantitative Analysis of Nutrients and Bioactive Components

Polyphenol-Rich Extracts of Traditional Culinary Spices and Herbs and Their Antibacterial Activity in Minced Beef

Effect of Maturity and Environmental Conditions on Chemical Composition of Olive Oils of Introduced Cultivars in Morocco

Physicochemical and Sensory Properties of Wine Produced from Blended Cactus Pear (Opuntia ficus-indica) and Lantana camara (L. camara) Fruits

Optimization of Phenolic Compound Extraction from Chinese Moringa oleifera Leaves and Antioxidant Activities

Improvement of Oxidative Stability and Microbial Shelf Life of Vanilla Cake by Coconut Oil Meal and Sesame Oil Meal Phenolic Extracts

Determination of Curcuma longa L. (Turmeric) Leaf Extraction Conditions Using Response Surface Methodology to Optimize Extraction Yield and Antioxidant Content

In Vitro Analysis of Antioxidant, Anticancer, and Bioactive Components of Apocynum venetum Tea Extracts

From Farm to Fork: New Strategies for Quality Evaluation of Fresh Meat and Processed Meat Products

Thermal Diffusivity, Moisture Diffusivity, and Color Change of Codonopsis javanica with the Support of the Ultrasound for Drying

Iron Content of Some Popular Cooked Foods Consumed by the Rural School Children in Sri Lanka

Ultrasound-Assisted Optimal Development and Characterization of Stevia-Sweetened Functional Beverage

Phenolic Analysis for Classification of Mulberry (Morus spp.) Leaves according to Cultivar and Leaf Age

Journal of Food Quality

Table of Contents

Table of Contents: 2019

Effects of 1-Methylcyclopropene Combined with Modified Atmosphere on Quality of Fig (Ficus carica L.) during Postharvest Storage

Effects of High-Voltage Electric Field Process Parameters on the Water-Holding Capacity of Frozen Beef during Thawing Process

Quality Evaluation of Thirteen Geographical Populations of Lycium chinense Using Quantitative Analysis of Nutrients and Bioactive Components

Polyphenol-Rich Extracts of Traditional Culinary Spices and Herbs and Their Antibacterial Activity in Minced Beef

Effect of Maturity and Environmental Conditions on Chemical Composition of Olive Oils of Introduced Cultivars in Morocco

Physicochemical and Sensory Properties of Wine Produced from Blended Cactus Pear (Opuntia ficus-indica) and Lantana camara (L. camara) Fruits

Optimization of Phenolic Compound Extraction from Chinese Moringa oleifera Leaves and Antioxidant Activities

Improvement of Oxidative Stability and Microbial Shelf Life of Vanilla Cake by Coconut Oil Meal and Sesame Oil Meal Phenolic Extracts

Determination of Curcuma longa L. (Turmeric) Leaf Extraction Conditions Using Response Surface Methodology to Optimize Extraction Yield and Antioxidant Content

In Vitro Analysis of Antioxidant, Anticancer, and Bioactive Components of Apocynum venetum Tea Extracts

From Farm to Fork: New Strategies for Quality Evaluation of Fresh Meat and Processed Meat Products

Thermal Diffusivity, Moisture Diffusivity, and Color Change of Codonopsis javanica with the Support of the Ultrasound for Drying

Iron Content of Some Popular Cooked Foods Consumed by the Rural School Children in Sri Lanka

Ultrasound-Assisted Optimal Development and Characterization of Stevia-Sweetened Functional Beverage

Phenolic Analysis for Classification of Mulberry (Morus spp.) Leaves according to Cultivar and Leaf Age