Volume (13) issue (1)

Articles

• Benefits and Drawbacks of Novel Extraction Methods for Bioactive Peptides Derived from Marine Algal Proteins: Pulsed Electric Field, Subcritical Water, and High Hydrostatic Pressure

  J. Sadeghizadeh-yazdi , F. Mohammadi

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• Effect of Microwave Roasting on Chemical Composition, Oxidative Stability, and Sensory Properties of Golden and Brown Flaxseed Oils: A Comparative Study

  T.T. Ly , L. Yang , G. Sun , P.T. Vinh

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• Quality Changes in Fresh and Recycled Frying Oil in Nigeria

  O.B. Adu , S.O. Ogun, O. Ogunrinola, O. Fajana, S. Olaitan, O. Akinola, A. Yusuf, Q. Malik, B.O. Elemo

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• Ensiling with Lactic Acid Bacteria: A Review and Bibliometric Analysis

  K.E. Issaoui , E.-O. Khay

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• Turkey (Meleagris gallopavo f. domestica) Meat as a Potential Reservoir for Dissemination of Antimicrobial Resistant and Shigatoxigenic Escherichia coli Strains

  M. Bagheri , R. Ghanbarpour , Z. Amirpoorsaid , P. Mohseni, M. Hesam-Arefi , M. Jajarmi

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• A Systematic Review of Lean Six Sigma and HACCP Integration in the Food Industry: Toward Manufacturing Excellence and Compliance

  L.M. Syikilili, M.L. Singgih , D. Maryadi

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• The Health Risk Assessment of Toxic Lead and Cadmium in Cheese: A Global Systematic Review Study by using Monte-Carlo Simulation

  M. Bashiry , K. Abdolmaleki , H. Hashemi , M. Azizi-lalabdi

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• Optimizing Nutrient and Antioxidant Retention in Solanecio biafrae Leaves: Comparative Impact of Common Cooking Methods

  T.M. Jacob , A.M. Olaoye, O. Kayode

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