Journal of Food Quality

Prevalence, Antibiotic Resistance, and Genetic Diversities of Clostridium difficile in Meat Nuggets from Various Sources in Isfahan, Iran

Chemical Composition, Antibacterial, Antifungal and Antidiabetic Activities of Ethanolic Extracts of Opuntia dillenii Fruits Collected from Morocco

Effects of Fermentation Periods and Drying Methods on Postharvest Quality of Cocoa (Theobroma Cacao) Beans in Ghana

Nontarget Metabolites of Rhizomes of Edible Sacred Lotus Provide New Insights into Rhizome Browning

Application of Food Mechanics and Oral Processing in Modelling First Bite of Grilled Meat

Variations of Nutrient and Antinutrient Components of Bambara Groundnut (Vigna subterranea (L.) Verdc.) Seeds

Assessment of Diversity among Important Brinjal (Solanum melongena) Cultivars Using Morphological Markers

Potential Probiotics Role in Excluding Antibiotic Resistance

Phytochemical, Physiochemical, Macroscopic, and Microscopic Analysis of Rosa damascena Flower Petals and Buds

Prevalence, Antimicrobial Resistance, and Molecular Description of Pseudomonas aeruginosa Isolated from Meat and Meat Products

In Vitro Antibacterial Activity and in Silico Analysis of the Bioactivity of Major Compounds Obtained from the Essential Oil of Virola surinamensis Warb (Myristicaceae)

Effect of Extraction and Preservation Methods on the Microbiological and Physicochemical Quality of Pentadesma butyracea Butter Produced in a Traditional Area in Benin

Cumulative Risk Assessment of Dietary Exposure to Pesticide Residues in Brown Rice (Oryza sativa L.) from the Three Main Rice-Growing Regions in China during 2016–2020

Phytochemical Compounds, Antioxidant, and Digestive Enzymes Inhibitory Activities of Different Fractions from Ginkgo biloba L. Nut Shells

Organoleptic Quality Attributes and Their Association with Morphological Traits in Arabica Coffee (Coffea arabica L.) Genotypes

Journal of Food Quality

Table of Contents

Table of Contents: 2022

Prevalence, Antibiotic Resistance, and Genetic Diversities of Clostridium difficile in Meat Nuggets from Various Sources in Isfahan, Iran

Chemical Composition, Antibacterial, Antifungal and Antidiabetic Activities of Ethanolic Extracts of Opuntia dillenii Fruits Collected from Morocco

Effects of Fermentation Periods and Drying Methods on Postharvest Quality of Cocoa (Theobroma Cacao) Beans in Ghana

Nontarget Metabolites of Rhizomes of Edible Sacred Lotus Provide New Insights into Rhizome Browning

Application of Food Mechanics and Oral Processing in Modelling First Bite of Grilled Meat

Variations of Nutrient and Antinutrient Components of Bambara Groundnut (Vigna subterranea (L.) Verdc.) Seeds

Assessment of Diversity among Important Brinjal (Solanum melongena) Cultivars Using Morphological Markers

Potential Probiotics Role in Excluding Antibiotic Resistance

Phytochemical, Physiochemical, Macroscopic, and Microscopic Analysis of Rosa damascena Flower Petals and Buds

Prevalence, Antimicrobial Resistance, and Molecular Description of Pseudomonas aeruginosa Isolated from Meat and Meat Products

In Vitro Antibacterial Activity and in Silico Analysis of the Bioactivity of Major Compounds Obtained from the Essential Oil of Virola surinamensis Warb (Myristicaceae)

Effect of Extraction and Preservation Methods on the Microbiological and Physicochemical Quality of Pentadesma butyracea Butter Produced in a Traditional Area in Benin

Cumulative Risk Assessment of Dietary Exposure to Pesticide Residues in Brown Rice (Oryza sativa L.) from the Three Main Rice-Growing Regions in China during 2016–2020

Phytochemical Compounds, Antioxidant, and Digestive Enzymes Inhibitory Activities of Different Fractions from Ginkgo biloba L. Nut Shells

Organoleptic Quality Attributes and Their Association with Morphological Traits in Arabica Coffee (Coffea arabica L.) Genotypes