Journal of Food Quality

Microwave Drying Modelling of Stevia rebaudiana Leaves Using Artificial Neural Network and Its Effect on Color and Biochemical Attributes

Formulation, Characterization, and Determination of the Rheological Profile of Loquat Compote Mespilus Germánica L. through Sustenance Artificial Intelligence

The Oxidative Stability of Chia Seed Oil Enriched with Oregano (Origanum vulgare L.) and Yarrow (Achillea millefolium) Extracts

Physical and Rheological Studies of Biscuits Developed with Different Replacement Levels of Pumpkin (Cucurbita maxima) Peel, Flesh, and Seed Powders

Recent Research Advancements of Coffee Quality Detection: Targeted Analyses vs. Nontargeted Fingerprinting and Related Issues

Heavy Metals Concentration in Sardina pilchardus (Walbaum, 1792) from the Moroccan Mediterranean Coast and Potential Human Health Risk Assessment

Strategies to Reduce Purge Losses in Meat Products Stuffed in Plastic Casings

Polyphenols and Antioxidant Activity of Thunbergia laurifolia Infused Tea under Drying Conditions

The Effect of Active Chitosan Films Containing Bacterial Cellulose Nanofiber and ZnO Nanoparticles on the Shelf Life of Loaf Bread

Evaluation of Antimicrobial and Antioxidant Activities of Casein-Derived Bioactive Peptides Using Trypsin Enzyme

Nutritional Enhancement of Bread Produced from Wheat, Banana, and Carrot Composite Flour

Arbuscular Mycorrhizal Fungi Enhance Biomass Growth, Mineral Content, and Antioxidant Activity in Tomato Plants under Drought Stress

Fatty Acid Profile and Chemical Composition of Oil from Six Varieties of Lupine (Lupinus mutabilis) Consumed in Peru

Non-Thermal Plasma: A Promising Technology for the Germination Enhancement of Radish (Raphanus sativus) and Carrot (Daucus carota sativus L.)

Nutritional, Physicochemical, Functional, and Textural Properties of Red Pepper (Capsicum annuum L.), Red Onion (Allium cepa), Ginger (Zingiber officinale), and Garlic (Allium sativum): Main Ingredients for the Preparation of Spicy Foods in Ethiopia

Journal of Food Quality

Table of Contents

Table of Contents: 2023

Microwave Drying Modelling of Stevia rebaudiana Leaves Using Artificial Neural Network and Its Effect on Color and Biochemical Attributes

Formulation, Characterization, and Determination of the Rheological Profile of Loquat Compote Mespilus Germánica L. through Sustenance Artificial Intelligence

The Oxidative Stability of Chia Seed Oil Enriched with Oregano (Origanum vulgare L.) and Yarrow (Achillea millefolium) Extracts

Physical and Rheological Studies of Biscuits Developed with Different Replacement Levels of Pumpkin (Cucurbita maxima) Peel, Flesh, and Seed Powders

Recent Research Advancements of Coffee Quality Detection: Targeted Analyses vs. Nontargeted Fingerprinting and Related Issues

Heavy Metals Concentration in Sardina pilchardus (Walbaum, 1792) from the Moroccan Mediterranean Coast and Potential Human Health Risk Assessment

Strategies to Reduce Purge Losses in Meat Products Stuffed in Plastic Casings

Polyphenols and Antioxidant Activity of Thunbergia laurifolia Infused Tea under Drying Conditions

The Effect of Active Chitosan Films Containing Bacterial Cellulose Nanofiber and ZnO Nanoparticles on the Shelf Life of Loaf Bread

Evaluation of Antimicrobial and Antioxidant Activities of Casein-Derived Bioactive Peptides Using Trypsin Enzyme

Nutritional Enhancement of Bread Produced from Wheat, Banana, and Carrot Composite Flour

Arbuscular Mycorrhizal Fungi Enhance Biomass Growth, Mineral Content, and Antioxidant Activity in Tomato Plants under Drought Stress

Fatty Acid Profile and Chemical Composition of Oil from Six Varieties of Lupine (Lupinus mutabilis) Consumed in Peru

Non-Thermal Plasma: A Promising Technology for the Germination Enhancement of Radish (Raphanus sativus) and Carrot (Daucus carota sativus L.)

Nutritional, Physicochemical, Functional, and Textural Properties of Red Pepper (Capsicum annuum L.), Red Onion (Allium cepa), Ginger (Zingiber officinale), and Garlic (Allium sativum): Main Ingredients for the Preparation of Spicy Foods in Ethiopia