Journal of Food Quality

Physicochemical Characteristics and Nutritional and Biological Properties of Fish Oils in Cameroon: An Overview

Effect of Roasting on the Proximate Composition, Antioxidant Activity, and Functional Properties of Afrostyrax lepidophyllus (Country Onion) Seeds

Mitigating Postfrying Degradation Factors of Fats and Oils through the Development of Bagasse-Based Adsorbent

Retracted: Investigation of Diabetes Care in Elder Individuals Using Artificial Intelligence

Retracted: Analyzing the Performance of Machine Learning Techniques in Disease Prediction

Retracted: Machine Learning and Artificial Intelligence in the Food Industry: A Sustainable Approach

Retracted: Enhancing Orthopedic Surgery and Treatment Using Artificial Intelligence and Its Application in Health and Dietary Welfare

Difference in Quality and Volatile Flavor Compounds of Zingiber officinale Roscoe with Different Drying Methods

Moricandia sinaica (Boiss.): A Potent Source of Hypoglycaemic and Antidiabetic Remedy

Production and Biochemical, Phytochemical, Sensory, and Microbiological Characterization of “Bili-Bili” and “Cochette,” Two Traditional Beers Produced from Sorghum (Sorghum bicolor) and Rice (Oryza sativa)

Chitosan-Bidens pilosa Extract-Based Coating with Enhanced Free Radical Scavenging, Antifungal, and Water Barrier Properties: Metabolite Profiling, Film Characterization, and Raspberry Preservation

Carob (Ceratonia siliqua L.) Seed Constituents: A Comprehensive Review of Composition, Chemical Profile, and Diverse Applications

Examining the Optimal Amount of Moringa Leaf Extract to Improve the Morphological and Inner Quality of Cabbage (Brassica oleracea var. capitata)

Genomic Diversity and Virulence Genes Characterization of Bacillus cereus sensu lato Isolated from Processing Equipment of an Algerian Dairy Plant

Microbial Quality of Some Fresh-Cut Ready-to-Eat Fruits Sold in Some Markets and Bus Terminals in the Kumasi Metropolis, Ghana

Journal of Food Quality

Table of Contents

Table of Contents: 2023

Physicochemical Characteristics and Nutritional and Biological Properties of Fish Oils in Cameroon: An Overview

Effect of Roasting on the Proximate Composition, Antioxidant Activity, and Functional Properties of Afrostyrax lepidophyllus (Country Onion) Seeds

Mitigating Postfrying Degradation Factors of Fats and Oils through the Development of Bagasse-Based Adsorbent

Retracted: Investigation of Diabetes Care in Elder Individuals Using Artificial Intelligence

Retracted: Analyzing the Performance of Machine Learning Techniques in Disease Prediction

Retracted: Machine Learning and Artificial Intelligence in the Food Industry: A Sustainable Approach

Retracted: Enhancing Orthopedic Surgery and Treatment Using Artificial Intelligence and Its Application in Health and Dietary Welfare

Difference in Quality and Volatile Flavor Compounds of Zingiber officinale Roscoe with Different Drying Methods

Moricandia sinaica (Boiss.): A Potent Source of Hypoglycaemic and Antidiabetic Remedy

Production and Biochemical, Phytochemical, Sensory, and Microbiological Characterization of “Bili-Bili” and “Cochette,” Two Traditional Beers Produced from Sorghum (Sorghum bicolor) and Rice (Oryza sativa)

Chitosan-Bidens pilosa Extract-Based Coating with Enhanced Free Radical Scavenging, Antifungal, and Water Barrier Properties: Metabolite Profiling, Film Characterization, and Raspberry Preservation

Carob (Ceratonia siliqua L.) Seed Constituents: A Comprehensive Review of Composition, Chemical Profile, and Diverse Applications

Examining the Optimal Amount of Moringa Leaf Extract to Improve the Morphological and Inner Quality of Cabbage (Brassica oleracea var. capitata)

Genomic Diversity and Virulence Genes Characterization of Bacillus cereus sensu lato Isolated from Processing Equipment of an Algerian Dairy Plant

Microbial Quality of Some Fresh-Cut Ready-to-Eat Fruits Sold in Some Markets and Bus Terminals in the Kumasi Metropolis, Ghana