Contamination of Fresh Produce with Human Pathogens - Sources and Solutions
Use of Rosemary Extract in Beef Steaks with Modified Atmosphere Package to Avoid Lipid and Colour Oxidation
Integrated Quality and Food Safety Management System:
Investigation on the Content of some Metals and Ochratoxin A in Bulgarian Beers
Correlation between Polyphenolic Composition and Sensory Evaluation of Red Wine Babic
Identification of Lactobacillus spp. from Fermented Saus[...]
Contamination of Fresh Produce with Human Pathogens - Sources and Solutions
Use of Rosemary Extract in Beef Steaks with Modified Atmosphere Package to Avoid Lipid and Colour Oxidation
Integrated Quality and Food Safety Management System:
Investigation on the Content of some Metals and Ochratoxin A in Bulgarian Beers
Correlation between Polyphenolic Composition and Sensory Evaluation of Red Wine Babic
Identification of Lactobacillus spp. from Fermented Sausages by PCR Method
Microbiological Cleanliness of Food services in Nurseries, Schools and Small Food Premises of Osijek Baranya County in Corelation with the Necessity of HACCP System Implementation
Effects of Food Additives on Croissant Sensory Quality Improvement
Enzyme Activity of Siovenian Honey
The Effect of Packaging Materials and Technologies on Storability of Fresh Strawberries
Implementation of the Food Safety Management according to ISO 22000:2005 in Menprom, Meat Company in Tuzla, B&H
Thermal Stress Response in Campylobacter jejuni Food Isolate
Effect of Phospholipids Addition on Volatile Compounds of Virgin Olive Oils
Mineral Content of Sage Honey (Salvia officinalis L.) Deriving from North West Croatia
Furfural Content in Tomatoes and Tomato Products
Strategies to Control Fusaria to Reduce Toxin Contaminations in Durum Wheat
Antioxidant Capacity and Total Polyphenols of Different OO-Rapeseed Cultivars
Prevalence and Mechanisms of Antibiotic Resistance of Campylobacter spp. from Food, Environmental and Clinical Sources
Furfural Content in the Distillates of Prune and Dried Pear
Breeding Soybean for Improved Oil Quantity and Quality
The Influence of Rosemary Leaves Addition Procedure on the Properties of Virgin Olive Oïl During Storage
Food Safety Systems through the HACCP System in Catering
Validation of ICP-OES Method for Wine Macro and Microelements Determination
Direct Detection of Beta Carotene in the Model Mixtures of Pre-Cooked White Corn Flour: The Multi Methods Approach
Environmental Stress Modulates «in vitro» Virulence Properties of Campylobacter jejuni Food Isolate
Analysis of Photoacoustic Signal from Cassava Flour
Xenon-Lamp Based Photoacoustic Spectroscopy for Rapid Quantification of Specific Carotenoids in Mango Homogenates and in Tomato Products
Validation and Estimation of Measurement Uncertainty of the Method for Determination of Artificial Sweeteners in Soft Drinks by HPLC Method
Applications of Electronic Tongues in Determination of Honey Origins
Comparison of Reference and Rapid Methods used in Wine Analysis
Spectrofluorometric Detection of Changes in Mïlk as a Result of Heat or HHP Treatment
Identification and Quantification of Phenolic Compounds of Sour Cherries cv. Marasca (Prunus Cerasus Marasca) and their Changes During Freezing Storage
Analytical Criteria for Purity Evaluation of Virgin Olive Oil- Application of Validation and Measurement Uncertainty for Determination of Stigmastadienes in Vegetable Oils
Comparison of Two Atomic Absorption Spectrometry Methods for Mercury Determination in Dietary Products
Inorganic Trace- and Ultra-Trace Analysis of Teas by Atomic Spectrometry
Analysis of Phytosterols, Phytostanols and their Conjugates in Plant Sterol Enriched Foods
Quantitative Analysis of Betulinic Acid in Different Lamiaceae Herbs using GC-MS and Studies on its Fragmentation Pattern
ln silico Generation of Novel Polyketides for use in the Agro-Industry
Increased Resistance of Listeria monocytogenes and Escherichia coli 0157:H7 after Exposure to Repetitive Cycles of Miid Bactericidal Treatments
Implementation of Bacteriocin-Producing Culture Lb. sakei and Bacteriocin Mesenterocin y in Production of Fermented Sausages
Aging of Beef with the Application of Active Ultrasound
The use of Lactobacillus plantarum L4 for the Production of Probiotic Drink with Cabbage Juice
Brewing by Immobilized Freeze Dried Cells in a Novel Gas Flow Bioreactor
Investigation on the Gushing Potential of Malts and Beers
Bioethanol Production from Corn Meal Hydrolyzates by Immobïlized Saccharomyces cerevisiae var. ellipsoideus
New Immobïlization Technique of Cell Entrapment Applied for Ethanol Production
Certain Standard Parameters of Sage (Salvia officinalis L.) Honey Quality Deriving from Kvarner Bay Coastal Area and Islands
Extraction and Some Properties of Galbanum (Ferula gummosa) Gum
Analysis of Organic Manure and Mineral Fertilizer Influence on Chemical Composition of Carrot
Activity of Natural Carotenoid Extracts, Individually or Mixtured with Olive Oïl Phenolics during Thermal Autoxidation of Olive Oil Systems
The Effect of Cultivar and Cultivation on Antioxidant Activity in Fresh and Processed Strawberries
Antifungal Activity of Coumarin
Influence of Maceration Time (Skin Contact) on Resveratrol Concentration during Wine Fermentation
Physical Parameters and Polyphenolics in Fresh and Processed Mandarins
Beer as Base for Drinks with Farmacodynamic Action
Talking on Food and Consumption in a Profit Language
Can We Measure the Real Nutritional Quality of Bread Through Nutrient Density Methods?
Index of Authors
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