Journal of Food, Agriculture and Environment

Effects of microwave power on the drying characteristics, color and phenolic content of Spirogyra sp.

Effect of some hydrocolloids as adjuncts on the quality of whole egg or egg white coated fried yam chips

L-theanine: A promising substance in tumor research

Risk perception towards food safety issues: GM foods versus non-GM foods 

Influence of organic acids on the stability of anthocyanins extracted from residues  of grape processing 

Factors influencing the perception of organic certification logos in Turkey

Effect of 1-MCP intermittent treatments on quality and antioxidative enzymes activities of plums (Prunus salicina L. cv. ‘Oishi Wase’)

Implications of oxidative stress in the pathogenesis of diabetic neuropathy 

Comparison of muscle properties and meat quality between Jing Ning chicken and Ling Nan Huang Yu meat chicken 

Factors affecting risk perception of culturally sensitive food 

Effect of bioactivity of salvianolic acid B in rats 

Effects of white cabbage powder on cookie quality 

Fish gelatin and its applications in selected pharmaceutical aspects as alternative source to pork gelatin 

Stability of linolenic acid in seed oil of soybean accessions with elevated linolenic acid concentration 

Simultaneous analysis of AY and amino acids in corn oligopeptides by HPLC-fluorescence detector with OPA/FMOC-Cl pre-column derivatization 

Changes in chemical composition and peroxidase activity of turnip (Brassica rapa) during processing and frozen storage

Effects of production factors on the antioxidant activity of protein hydrolysates from little hairtail (Trichiurus haumela) of East China Sea

Development of low-fat mayonnaise containing combined mixtures of different types of inulin

Effect of pomegranate peel extract on the melanosis of Pacific white shrimp (Litopenaeus vannamei) during iced storage

Thermal degradation of anthocyanins and its impact on in vitro antioxidant capacity of downy rose-myrtle juice

Design on wireless SO₂ sensor node based on CC2530 for monitoring table grape logistics

Antihypertensive effect of angiotensin-converting enzyme inhibitory peptides from silver carp (Hypophthalmichthys molitrix) hydrolysate in spontaneously hypertensive rats

Effect of pH, temperature and heating time on the formation of furan from typical carbohydrates and ascorbic acid

Influence of polyphenolic compounds on the oxidative stability of virgin olive oils from selected autochthonous varieties 

Packaged food safety in urban area: An observation from the Malaysian law of tort on negligence 

Amino acid composition and in vitro digestibility of protein isolates from Silybum marianum

Development of an integrated grating and slicing machine for starchy vegetables

Gelling strength improvement and characterization of a gelatin from scales of bighead carp (Aristichthys nobilis)

Molecular typing of four major toxins of Clostridium perfringens recovered from Egypt

Oil pumpkins – Important source of antioxidants 

Consumer characteristics influencing organic milk consumption preference in Tokat,Turkey 

Morphological, microscopic and chemical comparison between Nigella sativa L. cv (black cumin) and Nigella damascena L. cv

Kinetics of heat-induced microgels of whey proteins and casein micelles

Fluoride levels in different types and forms of tea drinks consumed in Taiwan and daily human exposure from tea drinks

Pre-processing of aged carioca beans: Soaking effect in sodium salts in the cooking and nutrition quality

Preparation of aflatoxin B₁ polyclonal antibody and development of an indirect competitive enzyme-linked immunosorbent assay

Molecular characteristics of egg white protein-dextran conjugates 

Effects of free lipid enrichment on the quality factors of wheat flour

Effect of hot-air drying on the physicochemical properties of kaffir lime leaves (Citrus hystrix)

Genetic modified food: Distribution, consumption, problems and future in Saudi Arabia

Moisture dependent physical and mechanical properties of organic beans (Phaseolus vulgaris L.)

Optimization of wine decolorization by microfiltration on polyurethane membranes