فهرست مقالات


Journal of Food Quality and Hazards Control، 1403، جلد ۱۱، شماره ۲
ردیف عنوان تاریخ نمایه سازی تاریخ بررسی XML مشاهده
۱ COVID-19 Pandemic and Food Safety Concerns: The Impact of Extra-Heating on Chemical Toxins 1403/6/5 - Get XML Data ۷ بار
۲ Influence of Soaking, Boiling, Roasting, and Germination on the Composition and Functional Properties of Algerian Chickpea Flour, and the Consumer Acceptability of Chickpea Cheese Analogue 1403/6/5 - Get XML Data ۸ بار
۳ Soft Cheese-Making with Buttermilk: Physico-chemical, Sensory, Textural Properties, and Microstructure Characterization 1403/6/5 - Get XML Data ۸ بار
۴ Evaluation nutrients of Turkish Snack Bars Based on Labeling and Web Page Information: A Qualitative Research 1403/6/5 - Get XML Data ۹ بار
۵ Food Labeling: The Role of Claims and Statements in Community Health 1403/6/5 - Get XML Data ۱۰ بار
۶ Evaluation the Ingredients and Influence of Thermal Treatment on Physicochemical Properties and Bioactive Compounds of Evernia prunastri from Algeria 1403/6/5 - Get XML Data ۱۰ بار
۷ Reduction of the Cyanide from Cassava Leaves Using NaHCO3 1403/6/5 - Get XML Data ۷ بار
۸ Modelling the Color and Microbial Properties of Canned Ngu by Response Surface Method 1403/6/5 - Get XML Data ۷ بار
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