Journal of Food Quality

Physical Fruit Traits, Proximate Composition, Antioxidant Activity, and Profiling of Fatty Acids and Minerals of Wild Jujube (Ziziphus lotus L. (Desf.)) Fruits from Eleven Moroccan Origins

Synthetic Analogs of Antimicrobial Peptides from Limulus Inhibit the Growth of Listeria monocytogenes by Increasing Cell Membrane Permeability and Suppressing Virulence Genes

Improvement of Injera Shelf Life and Staling through Vacuum and Nonvacuum Polyethylene Packaging: Their Synergistic Effect with Chemical Preservative

Production and Evaluation of Quality Characteristics of Edible Fish Powder from Tilapia (Oreochromis mossambicus) and Silver Carp (Hypophthalmichthys molitrix)

Comparing the Effects of Thyme (Zataria multiflora) and Rosemary (Rosmarinus officinalis) Essential Oils on Microbiological, Physicochemical, and Sensory Properties of Vacuum-Packaged and Refrigerated Chicken Breast

Clostridioides difficile in Foods with Animal Origins; Prevalence, Toxigenic Genes, Ribotyping Profile, and Antimicrobial Resistance

Vacuum Concentration Improves the Quality and Antioxidant Capacity of Pear Paste

A Free-Space-Based Model for Predicting Peanut Moisture Content during Natural Drying

GC-IMS-Based Preliminary Analysis of Volatile Flavor Compounds in Ejiao at Different Processing Stages

The Vacuum and Light-Avoided Packaging Ameliorate the Decline in Quality of Whole Chili during Storage

Optimization of Convective Tray-Drying Process Parameters for Green Banana Slices Using Response Surface Methodology and Its Characterization

A Comparative Study of Physicochemical Attributes of Pigmented Landrace Maize Varieties

Simultaneously Verifying the Original Region of Green and Roasted Coffee Beans by Stable Isotopes and Elements Combined with Random Forest

The Effect of Short-Term Temperature Pretreatments on Sugars, Organic Acids, and Amino Acids Metabolism in Valencia Orange Fruit

Comparative Characterization of Trends and Patterns of Physical and Chemical Attributes of Optimal and Traditional Processed Cowpea Leaves

Journal of Food Quality

Table of Contents

Table of Contents: 2022

Physical Fruit Traits, Proximate Composition, Antioxidant Activity, and Profiling of Fatty Acids and Minerals of Wild Jujube (Ziziphus lotus L. (Desf.)) Fruits from Eleven Moroccan Origins

Synthetic Analogs of Antimicrobial Peptides from Limulus Inhibit the Growth of Listeria monocytogenes by Increasing Cell Membrane Permeability and Suppressing Virulence Genes

Improvement of Injera Shelf Life and Staling through Vacuum and Nonvacuum Polyethylene Packaging: Their Synergistic Effect with Chemical Preservative

Production and Evaluation of Quality Characteristics of Edible Fish Powder from Tilapia (Oreochromis mossambicus) and Silver Carp (Hypophthalmichthys molitrix)

Comparing the Effects of Thyme (Zataria multiflora) and Rosemary (Rosmarinus officinalis) Essential Oils on Microbiological, Physicochemical, and Sensory Properties of Vacuum-Packaged and Refrigerated Chicken Breast

Clostridioides difficile in Foods with Animal Origins; Prevalence, Toxigenic Genes, Ribotyping Profile, and Antimicrobial Resistance

Vacuum Concentration Improves the Quality and Antioxidant Capacity of Pear Paste

A Free-Space-Based Model for Predicting Peanut Moisture Content during Natural Drying

GC-IMS-Based Preliminary Analysis of Volatile Flavor Compounds in Ejiao at Different Processing Stages

The Vacuum and Light-Avoided Packaging Ameliorate the Decline in Quality of Whole Chili during Storage

Optimization of Convective Tray-Drying Process Parameters for Green Banana Slices Using Response Surface Methodology and Its Characterization

A Comparative Study of Physicochemical Attributes of Pigmented Landrace Maize Varieties

Simultaneously Verifying the Original Region of Green and Roasted Coffee Beans by Stable Isotopes and Elements Combined with Random Forest

The Effect of Short-Term Temperature Pretreatments on Sugars, Organic Acids, and Amino Acids Metabolism in Valencia Orange Fruit

Comparative Characterization of Trends and Patterns of Physical and Chemical Attributes of Optimal and Traditional Processed Cowpea Leaves