Journal of Food Safety and Food Quality
Offizielles Organ des Arbeitsgebietes Lebensmittelhygiene der Deutschen Veterinärmedizinischen Gesellschaft e. V.
Artificial neural networks models used for fishery products
Vinegar production from different cherry laurel fruits and investigation of some of their physicochemical properties
The inhibitory effect of lactoccocin BZ against Escherichia coli on fresh beef
Effect of banana and ABT-2 probiotic culture use on quality parameters and microstructure of buffalo yoghurt
Chemical composition and biological activity of juniper (Juniperus sabina L.) essential oil growing in the aegean region of Türkiye
Effects of rosemary and grape seed extracts, ascorbic acid and their combinations on oxidative stability and residual nitrite level in thermally processed ground beef during storage
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)