Journal of Food Quality

Characterization of Lactic Acid Bacteria and Pathogens Isolated from Traditionally Fermented Foods, In Relation to Food Safety and Antimicrobial Resistance in Tribal Hill Areas of Northeast India

Physicochemical Properties and Botanical Sources of Honey from Different Areas of Ethiopia: An Implication for Quality Control

Effect of Apple Pomace Powder Addition on the Physicochemical Properties of Oily Cakes and Ranking Samples by Delphi Fuzzy Approach

Quality Improvement of Dried Anchovies at Three Solar Drying Methods

Phenolic Profile, Sugar Composition, and Antioxidant Capacities of Some Common Date Palm (Phoenix dactylifera L.) Cultivars as a Potential Nutraceutical and Functional Food Ingredients

Antibiotic Resistance Profile of Indigenous Streptococcus thermophilus and Lactobacillus bulgaricus Strains Isolated from Traditional Yogurt

Systematic Characterization of the Chemical Components of Canna edulis Ker-Gawl Based on UHPLC Q-Exactive Orbitrap MS Technology

The Effect of Drying Temperature and Thickness on the Drying Kinetic, Antioxidant Activity, Phenolic Compounds, and Color Values of Apple Slices

Study of Seasoning Powder Processing from Gray Abalone Mushroom

Antimicrobial Activity of Quinoa Protein Hydrolysate against Streptococcus pyogenes and Escherichia coli

Effect of Beeswax Coating on the Quality of Eggplant Fruit During Cold Storage and Optimization of Coating Conditions

Comparative Analysis of Proximate Compositions, Physical Properties, and Sensory Attributes of Kersting’s Groundnut (Macrotyloma geocarpum (Harms) Maréchal & Baudet) Accessions

Exploring the Mechanism of Antioxidant Action of Bitter Almond Based on Network Pharmacology and Molecular Docking Techniques

Presence of Brucella spp. in Milk and Dairy Products: A Comprehensive Review and Its Perspectives

Optimization of Rare Ginsenosides and Antioxidant Activity Quality of Ginseng Jiaosu Based on Probiotic Strains and Fermentation Technology

Journal of Food Quality

Table of Contents

Table of Contents: 2023

Characterization of Lactic Acid Bacteria and Pathogens Isolated from Traditionally Fermented Foods, In Relation to Food Safety and Antimicrobial Resistance in Tribal Hill Areas of Northeast India

Physicochemical Properties and Botanical Sources of Honey from Different Areas of Ethiopia: An Implication for Quality Control

Effect of Apple Pomace Powder Addition on the Physicochemical Properties of Oily Cakes and Ranking Samples by Delphi Fuzzy Approach

Quality Improvement of Dried Anchovies at Three Solar Drying Methods

Phenolic Profile, Sugar Composition, and Antioxidant Capacities of Some Common Date Palm (Phoenix dactylifera L.) Cultivars as a Potential Nutraceutical and Functional Food Ingredients

Antibiotic Resistance Profile of Indigenous Streptococcus thermophilus and Lactobacillus bulgaricus Strains Isolated from Traditional Yogurt

Systematic Characterization of the Chemical Components of Canna edulis Ker-Gawl Based on UHPLC Q-Exactive Orbitrap MS Technology

The Effect of Drying Temperature and Thickness on the Drying Kinetic, Antioxidant Activity, Phenolic Compounds, and Color Values of Apple Slices

Study of Seasoning Powder Processing from Gray Abalone Mushroom

Antimicrobial Activity of Quinoa Protein Hydrolysate against Streptococcus pyogenes and Escherichia coli

Effect of Beeswax Coating on the Quality of Eggplant Fruit During Cold Storage and Optimization of Coating Conditions

Comparative Analysis of Proximate Compositions, Physical Properties, and Sensory Attributes of Kersting’s Groundnut (Macrotyloma geocarpum (Harms) Maréchal & Baudet) Accessions

Exploring the Mechanism of Antioxidant Action of Bitter Almond Based on Network Pharmacology and Molecular Docking Techniques

Presence of Brucella spp. in Milk and Dairy Products: A Comprehensive Review and Its Perspectives

Optimization of Rare Ginsenosides and Antioxidant Activity Quality of Ginseng Jiaosu Based on Probiotic Strains and Fermentation Technology