Review Article
Influence of stress conditions on the quality of obtained sprouts – modification of their chemical composition
Abstract | PDF Downloads HTML Downloads XML DownloadsPage 1-12
Neurotoxicity mechanism of Ochratoxin A
Abstract | PDF Downloads HTML Downloads XML DownloadsPage 34-45
Prevalence, determination, and control of histamine formation in food concerning food safety aspect
Abstract | PDF Downloads HTML Downloads XML DownloadsPage 101-117
Research Article
Structural changes of cellulosic polysaccharides in sesame hull during roasting at various temperatures
Abstract | PDF Downloads HTML Downloads XML DownloadsPage 13-24
Antimicrobial activity of a crude peptide extract from lablab bean (Dolichos lablab) for semi-dried rice noodles shelf-life
Abstract | PDF Downloads HTML Downloads XML DownloadsPage 25-33
Red pasta: What is the technological impact of the enrichment of beet ingredient in fresh pasta?
Abstract | PDF Downloads HTML Downloads XML DownloadsPage 46-55
Facing tropane alkaloid contamination in millet – Analytical and processing aspects
Abstract | PDF Downloads HTML Downloads XML DownloadsPage 79-86
Original Article
Industrial and culinary practice effects on biologically active polyamines level in turkey meat
Abstract | PDF Downloads HTML Downloads XML DownloadsPage 67-78
Effects of co-inoculation and sequential inoculation of Wickerhamomyces anomalus and Saccharomyces cerevisiae on the physicochemical properties and aromatic characteristics of longan (Dimocarpus longan Lour.) wine
Abstract | PDF Downloads HTML Downloads XML DownloadsPage 56-66
The inhibitory effects of polyphenolic compounds on the damage caused by safflower fly (Acanthiophilus helianthi) in Carthamus spp.
Abstract | PDF Downloads HTML Downloads XML DownloadsPage 87-93
Antioxidant and antibacterial activity of ethanolic extract of safflower with contrasting seed coat colors
Abstract | PDF Downloads HTML Downloads XML DownloadsPage 94-100