Journal of Food Quality

Comparison of Synergistic Effect of Nisin and Monolaurin on the Inactivation of Three Heat Resistant Spores Studied by Design of Experiments in Milk

Microbial Load and Antibiotic Resistance of Escherichia coli and Staphylococcus aureus Isolated from Ready-to-Eat (RTE) Khebab Sold on a University Campus and Its Environs in Ghana

Chemical Composition, Biological Activity, and Health-Promoting Effects of Withania somnifera for Pharma-Food Industry Applications

Characterization of Lactic Bacteria Isolated from Raw Milk and Their Antibacterial Activity against Bacteria as the Cause of Clinical Bovine Mastitis

Screening and Functional Verification of Selectable Marker Genes for Cordyceps militaris

Effect of Preservation Methods on Physicochemical Quality, Phenolic Content, and Antioxidant Activity of Stevia Leaves

Selective Fermentation of Lactobacillus and Streptococcus In Vitro: Effects of Chinese Fermented Glutinous Rice on the Growth Promotion of Potential Probiotics

The Chemical and Nutritional Properties of Processed Fruit Enriched with Algae

Effects of Production Methods on Flavour Characteristics of Nonalcoholic Wine

Evaluation of Nutritional Ingredients, Biologically Active Materials, and Pharmacological Activities of Stropharia rugosoannulata Grown under the Bamboo Forest and in the Greenhouse

Preparation and Characterization of Auricularia cornea Ehrenb Polysaccharide-Zn Complex and Its Hypoglycemic Activity through Regulating Insulin Resistance in HepG2 Cells

Isolation and Identification of Infection-Causing Bacteria in Dairy Animals and Determination of Their Antibiogram

Ultrasound-Assisted Modification of Insoluble Dietary Fiber from Chia (Salvia hispanica L.) Seeds

Microfluidization-Driven Changes in Some Physicochemical Characteristics, Metal/Mineral Composition, and Sensory Attributes of Sugarcane Juice

Analysis on the Factors Influencing the Behavior of Purchasing Enterprise Brand Fruits: Empirical Study Based on 312 Consumers in China

Journal of Food Quality

Table of Contents

Table of Contents: 2021

Comparison of Synergistic Effect of Nisin and Monolaurin on the Inactivation of Three Heat Resistant Spores Studied by Design of Experiments in Milk

Microbial Load and Antibiotic Resistance of Escherichia coli and Staphylococcus aureus Isolated from Ready-to-Eat (RTE) Khebab Sold on a University Campus and Its Environs in Ghana

Chemical Composition, Biological Activity, and Health-Promoting Effects of Withania somnifera for Pharma-Food Industry Applications

Characterization of Lactic Bacteria Isolated from Raw Milk and Their Antibacterial Activity against Bacteria as the Cause of Clinical Bovine Mastitis

Screening and Functional Verification of Selectable Marker Genes for Cordyceps militaris

Effect of Preservation Methods on Physicochemical Quality, Phenolic Content, and Antioxidant Activity of Stevia Leaves

Selective Fermentation of Lactobacillus and Streptococcus In Vitro: Effects of Chinese Fermented Glutinous Rice on the Growth Promotion of Potential Probiotics

The Chemical and Nutritional Properties of Processed Fruit Enriched with Algae

Effects of Production Methods on Flavour Characteristics of Nonalcoholic Wine

Evaluation of Nutritional Ingredients, Biologically Active Materials, and Pharmacological Activities of Stropharia rugosoannulata Grown under the Bamboo Forest and in the Greenhouse

Preparation and Characterization of Auricularia cornea Ehrenb Polysaccharide-Zn Complex and Its Hypoglycemic Activity through Regulating Insulin Resistance in HepG2 Cells

Isolation and Identification of Infection-Causing Bacteria in Dairy Animals and Determination of Their Antibiogram

Ultrasound-Assisted Modification of Insoluble Dietary Fiber from Chia (Salvia hispanica L.) Seeds

Microfluidization-Driven Changes in Some Physicochemical Characteristics, Metal/Mineral Composition, and Sensory Attributes of Sugarcane Juice

Analysis on the Factors Influencing the Behavior of Purchasing Enterprise Brand Fruits: Empirical Study Based on 312 Consumers in China