Journal of Food, Agriculture and Environment

Effects of buckwheat flour combining phospholipase or DATEM on dough properties

Antibacterial activity of pollen and propolis extracts

Changes in the chromatic properties of red wines from Vitis vinifera L. cv. Merlot and Pinot Noir during the course of aging in bottle

Public health implications of sewage ponds in Kano metropolis, Nigeria

Five-minute purification of PCR products by new-freeze-squeeze method

Soyabean meal versus soyabean protein isolate: A comparative study of the nutritive and functional attributes

Comparative, nutritive and physico-chemical evaluation of cassava (Manihot esculenta) leaf protein concentrate and fish meal

Color and physical properties of two common tomato (Lycopersicon esculentum Mill.) cultivars

Effects of chickpea (Cicer arietinum) flour on quality of deep-fat fried chicken nuggets

Evaluation of a seafood firm traceability system based on process mapping information: More efficient use of recorded data

Implementation of the hazard analysis critical control point (HACCP) system in a frozen fruit company

The competitiveness of Turkish olive oil on the world market

Respiration rate of sweet persimmon fruit depending on cultivar, harvest date and temperature

Type II diabetic rats and the hypolipidemic effect of camel milk

Drying kinetics, milling quality and quantity of 2-acetyl-1-pyrroline of Thai Hom Mali rice dried by heat pump dryer under different drying conditions

Vitamin C and mineral contents, acceptability and shelf life of juice prepared from four indigenous fruits of the Miombo woodlands of Tanzania

Remediation of wine with elevated concentrations of 3-alkyl-2-methoxypyrazines using cork and synthetic closures

Biochemical changes occurring during traditional Sudanese processing of Kisra bread

Incorporation of adjunct cultures of Enterococcus faecium, Lactobacillus paracasei subsp. paracasei and Bifidobacterium bifidum into white cheese

The effect of MAP on quality and browning of cold-stored plum fruits

Multivariate analysis discrimination of various cold-pressed lemon oils from different geographical regions

The effects of fortifying milk with Cu, Fe and Zn minerals on the production and texture of yoghurt

Principle component analysis of equilibrium headspace concentration of beverage emulsion as function of main emulsion components

Influence of pectin and CMC content on physicochemical properties of orange beverage emulsion

The special background and solution options of new food technology security risks in China

Intelligent control of grain drying process using fuzzy logic controller

Phenolic contents and antioxidant activities in ethanol extracts of Citrus reticulata Blanco cv. Ougan fruit

Reclassification of the pathogen for empty-gut disease of Chinese oak silkworm, Antheraea pernyi

Physical properties, anthocyanins and antioxidant activity of blackcurrant berries of different maturities

Physical and sensory attributes of iron-fortified and unfortified Nigerian and foreign rice varieties

Physical and chemical characteristics of the ripe pepino (Solanum muricatum) fruit grown in Turkey

Extraction and characterization of dietary fiber from coconut residue

The effect of wheat variety and flour extraction rate on phytic acid content of bread

The characteristics of cow’s milkfat produced in four different dairy regions in Bekaa Valley (Lebanon)

Composition and rheological properties of butter produced in Bekaa Valley (Lebanon)

Comparison of drying characteristics of tomatoes with heat pump dehumidifier system, solar-assisted system and natural drying

Peanut contamination by Aspergillus flavus and aflatoxin B1 in granaries of villages and markets of Mali, West Africa

Pharmacological activities and chemical composition of the Olea europaea L. leaf essential oils from Tunisia

Socio-economic determinants of calorie intake among members of farm households in Ogun State, Nigeria