+44-1518-0811362025: Volume 9, Issue 1
Brief Report P.1-1
Advances in smart packaging for food preservation: A sustainable approach.
Author(s):
Brief Report*
DOI: 10.35841/2591-796X-9.1.271
Editorial P.1-2
The role of natural antioxidants in extending shelf life of processed foods.
Author(s):
Leonid Ivanov*
DOI: 10.35841/2591-796X-9.1.272
Editorial P.1-2
Impact of high-pressure processing on the nutritional and microbial quality of dairy products.
Author(s):
Ngozi Eze*
DOI: 10.35841/2591-796X-9.1.273
Commentary P.1-2
Edible coatings and films: a novel strategy for enhancing food shelf life.
Author(s):
Leila Farah*
DOI: 10.35841/2591-796X-9.1.274
Editor Note P.1-2
Effect of cold plasma technology on microbial reduction and quality retention in fresh produce.
Author(s):
Arif Hossain*
DOI: 10.35841/2591-796X-9.1.275
Mini Review P.1-2
fermentation as a preservation technique: Applications and health benefits.
Author(s):
Young Kyu*
DOI: 10.35841/2591-796X-9.1.276
Mini Review P.1-2
Application of nanotechnology in food packaging and preservation: Current trends and challenges.
Author(s):
Raffaele Portan*
DOI: 10.35841/2591-796X-9.1.277
Rapid Communication P.1-2
Cryogenic freezing vs. conventional freezing: A comparative study on texture and nutrient retention in meat products.
Author(s):
Kojo Agyemang*
DOI: 10.35841/2591-796X-9.1.278
Opinion Article P.1-2
Encapsulation of bioactive compounds for food preservation: Methods and future prospects.
Author(s):
Keerthi Ravi*
DOI: 10.35841/2591-796X-9.1.279
Short Communication P.1-2
Innovations in minimal processing techniques to preserve the freshness of fruits and vegetables.
Author(s):
Kevin Pfeifer*
DOI: 10.35841/2591-796X-9.1.280
Research Article P.1-6
Contribution of traditional techniques in the stabilization of raw milk in the Sahel of Niger.
Author(s):
Issoufou Amadou*, Oumarou Samna Soumana, Ibrahim Halilou Amadou, Mahamane Nouhou Bazanfare