Transitioning from a Multi-Agency to an Integrated Food Control System: A Case Study from the Sultanate of Oman by Moza Abdullah Al Busaidi, Mohammad Shafiur Rahman, Hussein Samh Al Masroori

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Omega-3 Fatty Acid Fortification of Plant-Based Beverages to Enhance Their Nutritional Profile by Ashish Pandey, Fozia Kamran, Manisha Choudhury, Li Li, Mohammad Shafiur Rahman, Malik Altaf Hussain

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Characterization of pasteurized milk spoilage by electronic nose in relation to its selected quality parameters by Saleem Ehsan, Zahir Al-Attabi, Nasser Al-Habsi, Michel R. G. Claereboudt, Mohammad Shafiur Rahman

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Food Safety Knowledge and Hygienic Practices among Different Groups of Restaurants in Muscat, Oman by Maryam Al-Ghazali, Ismail Al-Bulushi, Lyutha Al-Subhi, Mohammad Shafiur Rahman, Amani Al-Rawahi

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Stability of vitamin C in broccoli at different storage conditions by Nasser Al-Habsi, Sithara Suresh, Amani Al-Yhmedi, Marwa Al-Shoryani, Mostafa I. Waly, Mohammad Shafiur Rahman

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Moisture sorption isotherm and thermal characteristics of freeze-dried tuna by Mohammad Shafiur Rahman, Mohammed Khalfan Al-Khusaibi, Kutaila Abbas AL-Farsi, Ismail Mohamed Al-Bulushi, Aisha Abushelaibi, Nasser Al-Habsi

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