Journal of Food Science & Technology

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Journal of Food Science & Technology

ISSN: 2472-6419

Impact Factor: 1.343

VOLUME: 3 ISSUE: 2

Page Number: 262-294

Research DOI: 10.25177/JFST.3.2.4

Microbiological analysis of lettuce (Lactuca sativa) from conventional and organic cultivation commercialized at fairs in Brazil

Tatiane Kuka Valente Gandra 6153 Views 39 Likes 136 Downloads

Full Text ABSTRACT

page: 288- 294

Research DOI: 10.25177/JFST.3.2.3

Suitable preanalytical conditions for vitamin C measurement in clinical routine

Christian Steuer 7693 Views 42 Likes 249 Downloads

Full Text ABSTRACT

page: 280- 287

Research DOI: 10.25177/JFST.3.2.2

Thiol-Cyclodextrin: A New Agent For Controlling The Catalytic Activity Of Polyphenol Oxidase From Red Delicious Apple

Karen Ovsejevi 8543 Views 55 Likes 235 Downloads

Full Text ABSTRACT

page: 269- 279

Research

Oil Yield and Physiochemical Properties of balanites aegyptiaca (l.) del. Kernels at Various Process Treatments

OGORI AKAMA FRIDAY 7243 Views 59 Likes 300 Downloads

Full Text ABSTRACT

page: 262- 268

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Purification and Clean-up of 3-NPA from Sugarcane by using Molecularly Imprinted Polymer Solid Phase Extraction Coupled with HPLC

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Comparative Analysis of Volatile Flavor Compounds of Different Pot-stewed Lotus Rhizomes by SPME-GC-MS and E-nose

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Studying the Influence of Storage Conditions, 1-MCP, and Packaging Films on Quality of Sweet Dalilah Green and Red Stage Peppers (Capsicum annuum L.)

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Effects of Organic Selenium on Laying Performance, Selenium Absorption and Utilization, Antioxidant Activity and Immunity in Laying Hens

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The Effect of Field Heat Reduction Methods on Fresh and Processing Qualities of Red and Russet Potato Cultivars

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Yeast α-L-Rhamnosidase: Sources, Properties, and Industrial Applications

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Autochthonous Lactobacillus paracasei subsp. paracasei strains isolated from Caciocavallo cheese: identification and in-vitro investigation on potential