Journal of Food, Agriculture and Environment

Variations on soymilk components during fermentation by Lactobacillus and Bifidobacterium strains

Effects of different cooking methods and particle size on resistant starch content and degree of gelatinization of a high amylose rice cultivar in Taiwan

Assessment of proteinuria in chronic kidney disease: Urine protein excretion in twenty-four-hour collections or protein-to-creatinine ratio in spot urine samples

Farmers’ preference for mutton and lamb from natural velds in the Eastern Cape Province of South Africa

Effect of heat treatment on the chromatographic detection, electrophoretic pattern and antibacterial activity of lactoferrin purified from camel milk

Control of egg contamination with enteric Salmonella using plant extracts

Effects of direct-fed probiotics on broiler performance and susceptibility to oral Salmonella enterica challenge

Antibacterial and antioxidant activity of Eryngium kotschyi and Eryngium maritimum

Evaluation of adaptability and nutritional quality of 54 tomato accessions grown in Oman

Antioxidant capacity of Elaeagnus angustifolia L. and investigation of eosin y as the fluorescent probe in ORAC method

Seasonal variation of basic chemical constituents, amino acid and fatty acid from Crassostrea talienwhanensis in Dalian Bay (China)

Influence of addition of different amounts of black carrot (Daucus carota) on shalgam quality

Fatty acid profile, bioactive compounds and physicochemical properties of crude expeller-pressed Kizakinonatane (Brassica napus) oil

Development of a monoclonal antibody-based broad-specificity ELISA for fluoroquinolone residues

Response surface optimization of process variables for catechin production in recombinant Escherichia coli BL (DE3) harbouring an artificial gene cluster

Ethyl acetate extract of Tilia americana var. mexicana, a new cytotoxicity and antioxidant agent

An investigation on thermophilic Campylobacter spp. in partridge (A. chukar) meat

Comparative nutritional assessment of selected leafy vegetables

Isolation of cDNA encoding phytoene synthase (crtB) in carrot (Daucus carota L. ssp. sativus)

Change in quality and volatile constituents of strawberries (cv. Evie2) under MAP storage

Rancidity development in millet species stored in different storage conditions and evaluation of free fatty acids content in tested samples

Purification of serine proteases from mango (Mangifera indica cv. Chokanan) peel using expanded bed adsorption: Optimisation using response surface methodology

Phytosterols – Effective in improving lipid profile in type 2 diabetic patients

Electric field enhancement of macadamia drying

Bioinformatic and antiviral functional analysis of WW domain containing E3 ubiquitin protein ligase 2 gene

Recovery of protease from heat-treated crude mango peel (Mangifera indica cv. Chokanan) feedstock by expanded bed adsorption

Effect of flavonoids from tartary buckwheat on the exhaustive exercise-induced oxidative stress of mice

Technological quality of non-germinated and germinated whole wheat flour

Modelling and optimization of osmotic dehydration of sapota using response surface methodology

Production of L-lysine by Brevibacterium lactofermentum and its application in eco-friendly synthesis of gold nanoparticles using gamma radiation

Chemical and antioxidant characterization of different apple cultivars in Chile

Understanding consumers’ purchasing intention of organic beauty products

The law of tort focusing on private nuisance in food hygiene safety towards environmental sustainability

Evaluation of heavy metals and selenium contents in the muscle tissues of rainbow trout (Oncorhynchus mykiss Walbaum, 1792) in Western Anatolia

Determination and comparison of triterpene acid, ascorbic acid and B-complex vitamins of main jujube processing products

Oxidative stabilisation of anchovy (Engraulis encrasicolus) oil with pomegranate (Punica granatum) seed extract

Separation and purification of Gamma-aminobutyric acid fermentation broth by ultrafiltration

Effects of olive phenolics on oxidative stability of sunflower oil

Natamycin treatment to control postharvest mold development and improve storability of citrus fruits

Effect of different organic acids on breast quality characteristics of broilers challenged with Salmonella enterica

Characterisation of Escherichia coli isolates recovered from bovine clinical and subclinical mastitic milk

Application of DNA technology to detect food infection with some pathogenic bacteria using 16S rDNA gene, PCR-RFLP and sequencing

Photooxidation and antioxidant responses in the gut of sea cucumber Stichopus japonicus autolysis exposed to UVC radiation

Variation in physicochemical and morphological characteristics of safou (Dacryodes edulis (G. Don) H. J. Lam) fruits: Classification and identification of elite trees for industrial exploitation

Comparison of different pre-treatments to improve accuracy of total soluble solids content prediction models in grapes using a portable NIR spectrophotometer

Survey of somatic cell count, total bacterial count and milk protein in raw milk in Tangshan city, China

Random amplified polymorphic DNA-polymerase chain reaction for molecular typing of methicillin-resistant Staphylococcus aureus

Respiratory behaviour and post-harvest quality of oranges cvs Folha Murcha, Pera and Valência submitted to applications of 1-MCP

Response of by-products of sunflower seed processing to dilute-acid hydrolysis aiming fermentable sugar production

Antioxidant activity and essential oil composition of two Chinese medicines: Dahurian angelica and Alpinia japonica root

Economics of maize, soybean and cowpea processing in the northern regions of Ghana

Recovery of amylase from mango (Mangifera indica L. cv. Chokanan) waste using organic solvent/salt aqueous two-phase system: A potential low cost source of enzyme and purification method

Physicochemical properties of aged soybean components

Rapid and sensitive detection of residual organophosphorus pesticides in vegetables using GC with direct sampling apparatus

The development of a new product, canned mixture of dates and light red kidney beans: Evaluation of nutritional value and sensory quality