Articles in press and Articles in process
Research Article
Pages: 1 - 11Effect of Rosemary Extract as an Antimicrobial and Antioxidant Agent on Chicken Breast Fillets
Haider Ali*, Kashif Nauman, Bilal Asghar, Muhammad Ali Haider and Maryam Qasmi
DOI: 10.35248/2476-2059.25.10.328
Published Date: 2025-03-20; Received Date: 2023-09-21
Perspective
Pages: 1 - 2Exploring the Antibacterial Activity of Bacillus Species Isolated from Ricinus communis (Ogiri)
DOI: 10.35248/2476-2059.25.10.329
Published Date: 2025-03-20; Received Date: 2023-09-26
Perspective
Pages: 1 - 2Ensuring Safety and Quality: Decontamination Treatments of Pasteurized Meat
DOI: 10.35248/2476-2059.25.10.330
Published Date: 2025-03-20; Received Date: 2023-09-26
Perspective
Pages: 1 - 2Guarding Our Food: The Comprehensive Guide to the Detection of Aflatoxins
DOI: 10.35248/2476-2059.25.10.331
Published Date: 2025-03-20; Received Date: 2023-09-26
Opinion
Pages: 1 - 2Food Poisoning Caused by Intoxication: Understanding the Culprit
DOI: 10.35248/2476-2059.25.10.332
Published Date: 2025-03-25; Received Date: 2025-02-26
Research Article
Pages: 1 - 7Quality Evaluation of Extruded Rice Snack
Sokuntheary Theng*, Lika Oeurn and Hasika Mith
DOI: 10.35248/2476-2059.25.10.333
Published Date: 2025-01-23; Received Date: 2024-01-16
Research Article
Pages: 1 - 9Rheological and Textural Characteristics of Dough and Batter with Ghee Residue
Vinay GM*, AK Singh and Poornima
DOI: 10.35841/2476-2059.25.10.348
Published Date: 2025-06-10; Received Date: 2024-04-16
Research Article
Pages: 1 - 5Influence of Season on the Occurrence of Aflatoxin B1 in Certain Feed Ingredients in India
Natarajan A, Sakthi Priya M* and Janani SR
Published Date: 2025-06-10; Received Date: 2024-09-06
Research Article
Pages: 1 - 2A Review of Common Chemical Sanitizing Agents Used in the Food Industry to Control Microbial Hazards: Current Status and Emerging Technologies
Published Date: 2026-02-17; Received Date: 2026-01-18
Research Article
Pages: 1 - 9PHYSICOCHEMICAL AND MICROBIOLOGICAL CHARACTERISTICS OF “KOKI, KOSSEY, AND AWARA,” THREE TRADITIONAL FOODS PRODUCED FROM COWPEA (VIGNA UNGUICULATA) AND SOYBEAN (GLYCINE MAX) IN THE CITY OF MAROUA (FAR NORTH REGION, CAMEROON)
Published Date: 2026-03-12; Received Date: 2026-02-11