Journal of Food Safety and Food Quality
Offizielles Organ des Arbeitsgebietes Lebensmittelhygiene der Deutschen Veterinärmedizinischen Gesellschaft e. V.
Effect of sodium benzoate and potassium sorbate on Burkholderia cepacia, Paraburkholderia tropica and Paraburkholderia fungorum in flavored noncarbonated water
Seasonal variation of aflatoxin M1 level in cow milk from Turkey
Sous vide – dangerous lifestyle or safe food?
Assessment of garlic and onion powder as natural antioxidant on the physico-chemical properties, lipid-protein oxidation and sensorial characteristics of beef and chicken patties during frozen storage
Safety assessment of Lactobacilli isolated from foods of animal origin
Authentication of fresh goat cheese by TaqMan based real-time PCR
Microbiological, physicochemical and sensory properties of kombucha beverages produced with Anatolian Hawthorn (Crataegus orientalis) and Nettle (Urtica dioica) leaves
Microbiological quality, physicochemical properties, pollen analyses and mineral contents of honeys from Bordj Bou Arreridj region (Algeria)
Dried microalgae – an overview about microbiological standards and values
Comparative evaluation of the drying characteristics and quality attributes of Sarpagandha roots of various maturity stages using hot air, solar, sun and shade drying
Optimisation of the marination process for frozen-thawed squid rings using response surface methodology
Evaluation of manufacturing conditions of a probiotic product using culture of Lactobacillus acidophilus