| #1 |
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Impact of COVID-19 on the food supply chain
Article in Food Quality and Safety, August 2020
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| #2 |
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Edible insects as a means to address global malnutrition and food insecurity issues
Article in Food Quality and Safety, February 2018
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| #3 |
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From Brassica napus L. waste to active packaging: eco-friendly composite films with built-in antioxidant and antimicrobial properties for fresh preservation
Article in Food Quality and Safety, May 2026
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| #4 |
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Effects of electrostatic field combined with controlled freezing-point storage on glycolysis in fresh pork
Article in Food Quality and Safety, June 2026
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| #5 |
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Bioactive compounds in banana fruits and their health benefits
Article in Food Quality and Safety, November 2018
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| #6 |
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An exploratory study of sweetness preference for habitual sugar and non-nutritive sweetener consumers revealed by explicit and implicit measures
Article in Food Quality and Safety, May 2026
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| #7 |
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Integration of intelligent sensory techniques and flavoromics to elucidate the emotion-regulating mechanisms of citrus essential oils aroma
Article in Food Quality and Safety, January 2026
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| #8 |
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Autofluorescence-free optical strategy for detection of H2O2 based on persistent luminescence probes
Article in Food Quality and Safety, August 2025
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| #9 |
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Metabolomic insights into premature yeast flocculation: identification of galangin as a key positive factor
Article in Food Quality and Safety, August 2025
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| #10 |
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Arsenic speciation in freshwater fish: challenges and research needs
Article in Food Quality and Safety, July 2023
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| #11 |
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Contents of phytochemicals and antinutritional factors in commercial protein-rich plant products
Article in Food Quality and Safety, October 2018
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| #12 |
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β-Carotene—properties and production methods
Article in Food Quality and Safety, April 2018
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| #13 |
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Furanocoumarin profiles and inhibitory effects on cytochrome P450 activity of whole citrus fruit
Article in Food Quality and Safety, July 2024
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| #14 |
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Effect of selected dietary fibre sources and addition levels on physical and cooking quality attributes of fibre-enhanced pasta
Article in Food Quality and Safety, May 2019
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| #15 |
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Emerging tropane alkaloids: Global development and potential health threats
Article in Food Quality and Safety, October 2023
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| #16 |
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Electrospinning titanium dioxide/thymol/pullulan/polyvinyl alcohol nanofibers with ethylene scavenging and antibacterial properties for kiwifruit preservation
Article in Food Quality and Safety, March 2026
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| #17 |
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The secret of longevity: Changes in aquatic food product consumption amid dietary transition—A comparative analysis based on China, Japan, and Republic of Korea
Article in Food Quality and Safety, December 2025
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| #18 |
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Fish from a polluted lake (Lake Chivero, Zimbabwe): a food safety issue of concern
Article in Food Quality and Safety, November 2019
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| #19 |
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The Sources of Bacillus cereus Contamination and their Association with Cereulide Production in Dairy and Cooked Rice Processing Lines
Article in Food Quality and Safety, May 2023
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| #20 |
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Application of supercritical and subcritical fluids in food processing
Article in Food Quality and Safety, April 2018
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