Journal Of Food Quality

Gelatin-Based Edible Coating Combined with Mentha pulegium Essential Oil as Bioactive Packaging for Strawberries

Bioactive Compounds, Nutritional Traits, and Antioxidant Properties of Artocarpus altilis (Parkinson) Fruits: Exploiting a Potential Functional Food for Food Security on the Comoros Islands

Modeling the Combined Effects of Temperature, pH, and Sodium Chloride and Sodium Lactate Concentrations on the Growth Rate of Lactobacillus plantarum ATCC 8014

Biofilm Formation by Staphylococcus aureus Isolated from Food Contact Surfaces in the Dairy Industry of Jalisco, Mexico

Reducing Phenolics Related to Bitterness in Table Olives

Quality of Commercial Coffees: Heavy Metal and Ash Contents

Assessment of the Antioxidant Activity and Quality Attributes of Yogurt Enhanced with Wild Herbs Extracts

Enrichment of Apple Slices with Bioactive Compounds from Pomegranate Cryoconcentrated Juice as an Osmodehydration Agent

Improvement of Oxidative Stability and Microbial Shelf Life of Vanilla Cake by Coconut Oil Meal and Sesame Oil Meal Phenolic Extracts

Organic Acids, Antioxidants, and Dietary Fiber of Mexican Blackberry (&ITRubus fruticosus&IT) Residues cv. Tupy