journal of food quality and hazards control سال:2025 - دوره:12

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journal of food quality and hazards control
سال:2025 - دوره:12 - شماره:3

a comparative quality evaluation of whey powder using spray and freeze drying methods - صفحه:201-209 antifungal activity of lactobacillus plantarum and lactobacillus fermentum isolated from agadagidi and ogi against spoilage fungi of plantain - صفحه:171-182 detoxification of aflatoxin b1 on dried white mulberry (morus alba l.) using dielectric barrier discharge plasma - صفحه:230-239 editorial: a review of the benefits and drawbacks of new plant extraction methods: ultrasound, supercritical fluid, and natural deep eutectic solvents - صفحه:160-162 effect of deamination and agar addition on physical properties of gelatin extracted from thunnus tonggol skin - صفحه:183-191 estimation of heavy metals in milk of different areas of sialkot (pakistan) and its possible health impact on consumer - صفحه:210-217 identification of volatile compounds and yeast species derived from salak pondoh for bread aroma enhancement - صفحه:218-229 molecular characterization of tamarindus indica associated with fungal diversity and detection of aflatoxin biosynthesiser genes - صفحه:192-200 the effects of coating made from chitosan, nisin, and tannin on some quality indicators of green-skin pomelo (citrus grandis) during preservation - صفحه:163-170