Journal of Food, Agriculture and Environment

The risk of musculoskeletal disorders due to repetitive movements of upper limbs for workers employed to vegetable grafting

Functional and nutritional properties of peanut and cowpea proteins

Genetic and chemical variations among wild populations of a medicinal plant (Artemisia herba-alba Asso.) collected from different regions in Jordan

New evidences for production, biochemistry and in vitro and in vivo effects of tripeptides Val-Pro-Pro and Ile-Pro-Pro

Transport of traditional Chinese pimple milk-derived angiotensin-converting enzyme (ACE) inhibitory peptides across a Caco-2 cell monolayer and their molecular recognition with ACE

Modeling kinetics of lipolysis and proteolysis activities of Penicillium roqueforti immobilized in tulum cheese in solid-state bioreactor

Influence of mineral fertilization on the amino acid content and raw protein of wheat grain

European Union food safety policies and lessons / homework for Turkey

Angiotensin I-converting enzyme inhibitory peptides from hydrolyzed cowpea flour

An evaluation of commercial pink guava puree properties as a potential model fouling fluid

Studies of aroma active components in naked oat by GC-MS

Make the deadly yellow puffer fish a safe food to eat

Automatic recognition of grapes’ size level based on machine vision

Production and characteristics of protein hydrolysates from little hairtail (Trichiurus haumela) of East China Sea

Analyzing demand and consumers’ willingness to pay for organic fruits and vegetables

Biochemical and physiological characterization of collagen from the skin of bighead carp (Aristichthys nobilis)

High-performance liquid chromatographic determination of 5-hydroxymethyl furfural in roasted plantain cultivars

Differences in perceptions and practices of the managers of table olive firms implementing and not implementing food safety systems

Prediction of volume, weight and surface area of banana (Musa acuminata) using picture image analysis

The impact of socio-economic factors on food away home consumption in Turkey

The analysis of households’ purchasing preferences for fruit juice in Turkey

Simulation and control of pasteurization process with inlet product temperature as disturbance

Effect of UV-LED irradiation on microbial growth on solid media as a model for food

Marketing research on producers’ perceptions about wine promotion

Influence of baking temperature and time on β-carotene contents of baked sweet potatoes

Influence of binder type and concentration on physical properties of agglomerated, spray-dried, and high oil loaded microcapsules

The effect of transglutaminase and sodium erithorbate on oxidative stability and microbiological and physicochemical properties of wieners 

Changes of beta-galactosidase and alpha-L-arabinofuranosidase activity and gene expression in relation to fruit storability of apple

High-power pulsed light for microbial decontamination of some fruits and vegetables with different surfaces

Dependence of individual primary package atmosphere on retail display temperature and micro-perforations in a master packaging system for chestnuts

Functional properties of spray-dried and freeze-dried egg white proteins glycated with dextran

Deodorization of coconut oil using activated charcoal and charcoal regeneration

Optimization of enzymatic hydrolysis for extraction of flavonoids from Apium graveolens L. stalks by entropy weight method

A survey of fat-soluble antioxidants, linolenic acid and conjugated linoleic acid content of traditional Algerian Bouhezza cheese

Edible vegetable oil processing industry in China: Ripple effects and impact on general price levels

Purification and partial bioactivity in vitro of polysaccharides from sporophyll of Undaria pinnatifida

Insight of Pseudomonas cepacia lipase enantioselectivity towards chiral 1-phenyl ethanol and its derivates

Survivability of free and microencapsulated Lactobacillus plantarum with alginate and resistant starch in simulated gastrointestinal conditions^†

Effects of postharvest applications on berry quality, microbial population and morphological (epicuticular wax) deterioration of ready-to-eat table grapes