Journal of Food Quality

Comparison of Chemical Composition and Fatty Acid Profile of Traditional Meat Products from Croatia and Montenegro

Sensory and Physicochemical Properties and Stability of Folic Acid in a Pineapple Ready-to-Serve Beverage Fortified with Encapsulated Folic Acid

Effects of Fruit Maturity Stages on GC-FID Fatty Acid Profiles, Phenolic Contents, and Biological Activities of Eucalyptus marginata L.

Potential of Citrullus colocynthis L. Schrad. Immature Seed Extracts as Food Preservative against a Fungal Mycotoxigenic Contaminant

Opportunities of Artificial Intelligence and Machine Learning in the Food Industry

The Chemical Composition and Biological Activities of Essential Oils from Zanthoxylum rhetsa Grown in Son La, Northwest Vietnam

Knowledge of Safe Food Temperature among Restaurant Supervisors in Dammam, Saudi Arabia

Preparation of Heat-Sensitivity Proteins from Walnut Meal by Sweep Frequency Ultrasound-Assisted Alkali Extraction

Chemotaxonomic Study of Four Subspecies of Pinus nigra Arn. Grown in Common Garden Based on Essential Oil Composition

Preparation Optimization, Characterization, and Antioxidant and Prebiotic Activities of Carboxymethylated Polysaccharides from Jujube

The Role of Social Health and Demographic Factors in Bread Quality: An Ecological Study in Isfahan, Iran

Effects of Steaming, Microwaving, and Hot-Air Drying on the Physicochemical Properties and Storage Stability of Oat Bran

Quality Characteristics and Moisture Mobility of Giant Salamander (Andrias davidianus) Jerky during Roasting Process

Antioxidant and Antibacterial Effects of Pollen Extracts on Human Multidrug-Resistant Pathogenic Bacteria

Quality and Shelf Life of White Shrimp (Litopenaeus vannamei) Processed with High-Pressure Carbon Dioxide (HPCD) at Subcritical and Supercritical States

Journal of Food Quality

Table of Contents

Table of Contents: 2021

Comparison of Chemical Composition and Fatty Acid Profile of Traditional Meat Products from Croatia and Montenegro

Sensory and Physicochemical Properties and Stability of Folic Acid in a Pineapple Ready-to-Serve Beverage Fortified with Encapsulated Folic Acid

Effects of Fruit Maturity Stages on GC-FID Fatty Acid Profiles, Phenolic Contents, and Biological Activities of Eucalyptus marginata L.

Potential of Citrullus colocynthis L. Schrad. Immature Seed Extracts as Food Preservative against a Fungal Mycotoxigenic Contaminant

Opportunities of Artificial Intelligence and Machine Learning in the Food Industry

The Chemical Composition and Biological Activities of Essential Oils from Zanthoxylum rhetsa Grown in Son La, Northwest Vietnam

Knowledge of Safe Food Temperature among Restaurant Supervisors in Dammam, Saudi Arabia

Preparation of Heat-Sensitivity Proteins from Walnut Meal by Sweep Frequency Ultrasound-Assisted Alkali Extraction

Chemotaxonomic Study of Four Subspecies of Pinus nigra Arn. Grown in Common Garden Based on Essential Oil Composition

Preparation Optimization, Characterization, and Antioxidant and Prebiotic Activities of Carboxymethylated Polysaccharides from Jujube

The Role of Social Health and Demographic Factors in Bread Quality: An Ecological Study in Isfahan, Iran

Effects of Steaming, Microwaving, and Hot-Air Drying on the Physicochemical Properties and Storage Stability of Oat Bran

Quality Characteristics and Moisture Mobility of Giant Salamander (Andrias davidianus) Jerky during Roasting Process

Antioxidant and Antibacterial Effects of Pollen Extracts on Human Multidrug-Resistant Pathogenic Bacteria

Quality and Shelf Life of White Shrimp (Litopenaeus vannamei) Processed with High-Pressure Carbon Dioxide (HPCD) at Subcritical and Supercritical States