Articles

• Traditional Fermented Indian Foods: A Treasure Hunt for Rare Lactic Acid Bacteria

  N. Gautam, N. Sharma

  • PDF
• Special Attention is Needed for Reduce Antibiotic Residue Risk in the White Meat Produced in Algeria

  A. Berghiche

  • PDF
• Microbial Ecology of Retail Ready-to-Eat Escarole and Red Chicory Sold in Palermo City, Italy

  N. Francesca, R. Guarcello, V. Craparo, G. Moschetti, L. Settanni, R. Gaglio

  • PDF
• Antifungal Activities of Cymbopogon citratus Essential Oil against Aspergillus Species Isolated from Fermented Fish Products of Southern Benin

  R.G. Dègnon, A.C. Allagbé, E.S. Adjou , E. Dahouenon-Ahoussi

  • PDF
• Lipid and β-Carotene Production by Rhodosporidium diobovatum Cultured with Different Carbon to Nitrogen Ratios

  M. Mirzaie , S.S. Saei-Dehkordi , D.B. Levin

  • PDF
• Dominant Lactic Acid Bacteria in Naturally Fermented Milks from Messinese Goat’s Breed

  M. Palmeri , I. Mancuso , P. Barbaccia , F. Cirlincione , M.L. Scatassa

  • PDF
• The Effect of Modified Atmosphere Packaging on Physicochemical, Microbial, and Sensorial Properties of Iranian Mazafati Date

  H. Sarhadi , J. Sadeghizadeh-Yazdi

  • PDF
• Corrigendum to “Comparison of Two Multiplex PCR Systems for Meat Species Authentication” [Journal of Food Quality and Hazards Control 6 (2019) 8-15]

  D. Al-taghlubee , A. Misaghi , P. Shayan , A. Akhondzadeh Basti , H. Gandomi , D. Shayan

  • PDF