Journal of Food Quality and Hazards Control

Articles

• Intelligent Packaging Systems with an Emphasis on Natural Pigment-Based Colorimetric Indicators: Curcumin and Anthocyanins

  J. Sadeghizadeh-yazdi, P. Keshavarz
• Integrating Mitochondrial 12S rRNA Sequencing and Bioinformatics for Halal Authentication: A review

  J. Jani, M. Azizi Suhaili, C.L.S. Lin, S. Mandrinos
• 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
• Impact of Storage Conditions on the Antibacterial and Antifungal Properties of Essential Oils Extracted from Kinnow Peel

  K. Yadav, M. Kumar, A. Pathera
• 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
• Characterization of Bacteriocin-like Inhibitory Substances from Lactic Acid Bacteria Isolated during Spontaneous Fermentation of Shimeji Mushrooms (Hypsizygus sp.)

  N.A. Putri, S. Darmasiwi
• 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
• 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