Classification and determination of the tobacco raw materials authenticity during the forensic examination by S. A. Trofimets

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Anthocyanin Colorimetric Strip for Volatile Amine Determination by Ricarl Irish F. Agunos, Danilet Vi M. Mendoza, Michael Angelo S. Rivera

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Pengaruh aplikasi edible coating gel lidah buaya (Aloe Vera L.) dengan penambahan carboxymethyl cellulose terhadap mutu buah melon (Cucumis Melo L.) potong by Rohula Utami, Alifa Sekar Jannah, Asri Nursiwi

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Microbial Control in the Processing of Low-Temperature Meat Products: Non-Thermal Sterilization and Natural Antimicrobials by Xiaoyang Zhang, Feng Na, Min Zhang, Wei Yang

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Effects of Ultrasonic Treatment Combined with Microporous Modified Atmosphere Packaging on Cold Storage Quality of Fresh-cut Jackfruit by Aiping FAN, Qiuhong DENG, Liping ZENG, Guangming YANG, Yubing LI, Chunyan LIU

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Metabolomics reveals the effect of vacuum packaging combined with moderate-temperature preservation on quality changes of tender ginger by Ying-Ying Jing, Fan-Bing Meng, Zhen-Yu Peng, Qing-Zhou Li, Ya-Ting Lei, Yun-Cheng Li

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Quality of Cattle Meat and Its Compositional Constituents by Umer Seid Geletu, Munera Ahmednur Usmael, Yesihak Yusuf Mummed, Abdulmuen Mohammed Ibrahim

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Preparation and Efficacy of Microemulsion Carvacrol-Based Fruit and Vegetable Cleaner and Its Application on Cherry Tomatoes by Yanshuo Wang, Dianjun Sun, Yinghan Zhang, Yichong Zhou, Ruyi Jin, Xiaoli Peng, Jian Li

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Antimicrobial Activities of Leaf Extracts of Guava (Psidium guajava L.) on Two Gram-Negative and Gram-Positive Bacteria by Bipul Biswas, Kimberly Rogers, Fredrick McLaughlin, Dwayne Daniels, Anand Yadav

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Peculiarities of the classification of raw-smoked sausages during forensic commodity examination by Ye. М. Sobakar, Ya. О. Kulyk

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Inhibitory Substances Produced by Native Lactobacillus plantarum UTNCys5-4 Control Microbial Population Growth in Meat by Gabriela N. Tenea, Juan Martin Guaña

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Co-Cultivation Growth of Escherichia coli and Staphylococcus aureus as Two Common Dairy Contaminants by Alžbeta Medveďová, Romana Györiová, Veronika Lehotová, Ľubomír Valík

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Impact of Commercial Protective Culture on Manouri PDO Cheese by Thomas Bintsis, Maria A. Kyritsi

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Antibacterial Activity and Mechanisms of Action of Inorganic Nanoparticles against Foodborne Bacterial Pathogens: A Systematic Review by Abayeneh Girma, Birhanu Abera, Bawoke Mekuye, Gedefaw Mebratie

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Assessment of the Effect of Rosemary on Tomato Preservation. by Nanyanzi,Teopista

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Comparative Study on the Preservation Efficacy of Rosemary Extracts and Conventional Preservatives on Tomatoes. by Namanya, Jonan

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A model for utilising crises-related issues to facilitate transdisciplinary outdoor STEAM education for sustainability in integrated mathematics, language arts and technology class... by Musa Saimon, Zsolt Lavicza, Tony Houghton, Fredrick Mtenzi, Pablo Carranza

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Food safety practices and its associated factors among food handlers in selected food establishments in Jigjiga Town, Somali Regional State, Eastern Ethiopia by Dek Kahin Yosef, Tewodros Tesfa, Getachew Kabew Mekonnen, Kassahun Bogale, Mohammed Ahmed

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Microbiological Quality of Meat and Swabs from Contact Surface in Butcher Shops in Debre Berhan, Ethiopia by Tefera Atlabachew, Jermen Mamo

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Selected fermented indigenous vegetables and fruits from Malaysia as potential sources of natural probiotics for improving gut health by Olaide Olawunmi Ajibola, Raymond Thomas, Babatunde Femi Bakare

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