Journal of food quality and hazards control

Benefits and Drawbacks of Novel Extraction Methods for Bioactive Peptides Derived from Marine Algal Proteins: Pulsed Electric Field, Subcritical Water, and High Hydrostatic Pressure
J. Sadeghizadeh-yazdi, F. Mohammadi ^*
Effect of Microwave Roasting on Chemical Composition, Oxidative Stability, and Sensory Properties of Golden and Brown Flaxseed Oils: A Comparative Study
T.T. Ly, L. Yang, G. Sun, P.T. Vinh ^*
Quality Changes in Fresh and Recycled Frying Oil in Nigeria
O.B. Adu ^*, S.O. Ogun, O. Ogunrinola, O. Fajana, S. Olaitan, O. Akinola, A. Yusuf, Q. Malik, B.O. Elemo
Ensiling with Lactic Acid Bacteria: A Review and Bibliometric Analysis
K.E. Issaoui ^*, E.-O. Khay
Turkey (Meleagris gallopavo f. domestica) Meat as a Potential Reservoir for Dissemination of Antimicrobial Resistant and Shigatoxigenic Escherichia coli Strains
M. Bagheri ^*, R. Ghanbarpour, Z. Amirpoorsaid, P. Mohseni, M. Hesam-Arefi, M. Jajarmi
A Systematic Review of Lean Six Sigma and HACCP Integration in the Food Industry: Toward Manufacturing Excellence and Compliance
L.M. Syikilili, M.L. Singgih ^*, D. Maryadi
The Health Risk Assessment of Toxic Lead and Cadmium in Cheese: A Global Systematic Review Study by using Monte-Carlo Simulation
M. Bashiry, K. Abdolmaleki, H. Hashemi, M. Azizi-lalabdi ^*
Optimizing Nutrient and Antioxidant Retention in Solanecio biafrae Leaves: Comparative Impact of Common Cooking Methods
T.M. Jacob ^*, A.M. Olaoye, O.O. Kayode

Integrating Mitochondrial 12S rRNA Sequencing and Bioinformatics for Halal Authentication: A Review
J. Jani , M. Azizi Suhaili, C.L.S. Lin, S. Mandrinos
Intelligent Packaging Systems with an Emphasis on Natural Pigment-Based Colorimetric Indicators: Curcumin and Anthocyanins
J. Sadeghizadeh-yazdi, P. Keshavarz
Effect of Drying Method on Physical and Chemical Properties of Butternut Squash Flour (Cucurbita moschata Duchesne ex Poiret)
B.S. Amanto, S. Samanhudi, S. Ariviani, S. Prabawa
Comparison of Acid Fermentation under Vacuum and by Conventional Method in Tempeh Production: Microbial and Chemical Changes
Z. Sabrinatami, F.A. Purwandari, T. Utami, M.N. Cahyanto
Characterization of Bacteriocin-like Inhibitory Substances from Lactic Acid Bacteria Isolated during Spontaneous Fermentation of Shimeji Mushrooms (Hypsizygus sp.)
N.A. Putri, S. Darmasiwi
Impact of Storage Conditions on the Antibacterial and Antifungal Properties of Essential Oils Extracted from Kinnow Peel
K. Yadav , M. Kumar, A. Pathera
Tutorial on Bonferroni Correction as a Post Hoc Analysis of a Significant Chi-Squared Test: A Methodological Guide in Food Science
F. Madadizadeh, M. Abdoli
Effectiveness of Mulberry Fruit Infusa (Morus Alba L.) as a Natural Preservative for Carp (Cyprinus carpio)
I. Srinati, Y.A. Septiati, F.A. Ayuningtias, S. Aripin
Investigation of Intestinal Parasites of Ready-to-Eat Fresh Raw Vegetables from Delis in the City of Yazd, Iran
M.R. Yavari, E. Khalili Sadrabad, M. Vakili, K. Barzegar, A. Fattahi Bafghi
A Systematic Review of Lean Six Sigma and HACCP Integration in the Food Industry: Toward Manufacturing Excellence and Compliance
L.M. Syikilili, M.L. Singgih, D. Maryadi

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17/04/02 - Releasing of new issue
18/04/12 - Accepted in Scopus
26/03/28 - The JFQHC website is back!






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