Volume (12) issue (2)

Articles

• The Most Important Poisonous Mushrooms Identified in Iran

  E. Loni, J Sadeghizadeh-Yazdi, M. Vatanchian

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• Aflatoxin B1 Measurement in Traditional Kermanshah Cookies and Risk Assessment in Dietary Exposure

  Z. Jafarbeigi, E. Sadeghi, K. Abdolmaleki, M. Soltani, S. Dousti, S. Mir, N. Fattahi, M. Rezvani Ghalhari, M. Moradinazar

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• The Design of Food Safety Management System (FSMS) Plan for Rice Fortification Kernel (RFK) Factory – A Case Study

  T. Khatun, M. Asaduzzaman

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• Chemical Characteristics and Allergenicity Alterations Induced by Heating in Mackerel Tuna (Euthynnus affinis) Powder Production

  Z. Khaerani, N. Sri Palupi, N. Wulandari, F. Kusnandar

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• Effects of Fermentation on Proximate, Mineral Elements and Total Antioxidant Activity of Cloves-Cinnamon Formulated Cereal Gruels

  T. Ozabor, M. Makanjuola, M. Jejeniwa, I. Adekomi, G. Oni, O. Oluwajide, J. Olaitan

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• Gamma Irradiation of Brown Rice: Effects of Dose, Variety, Paddy Age, and Packaging on Fungal Control, Shelf-Life and Post-Harvest Cost Estimate

  G.B. Abrera, G. Diano, M.M. Tolentino, M.C.B. Gragasin, M.L.C. Cobar, G. Caraos, Z.M. De Guzman, H.M. Solomon, C.O. Asaad, C.C. Deocaris

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• Enhancing the Shelf-Life of Date Fruits by Application of Chitosan-Based Nanoemulsion Enriched with Grape Seed Oil

  M. Al- Farsi, H. Al- Hoqani, H.M. Ali, D. Al-Hattali , Y.A. Shah, R. Al-Abri

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• Pesticide Residues in Tomato, Eggplant, and Cabbage Grown in the Western Province of Rwanda

  J.B. Ntamuturanyi, E. Nkurunziza, A. Rutikanga, T. Muhizi, D. Umereweneza

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