Journal of Food Quality is a peer-reviewed, Open Access journal that publishes original research articles as well as review articles related to all aspects of food quality characteristics acceptable to consumers. The journal aims to provide a valuable resource for food scientists, nutritionists, food producers, the public health sector, and governmental and non-governmental agencies with an interest in food quality.
《食品质量杂志》是一份同行评审的开放获取期刊，发表原创研究文章以及与消费者可接受的食品质量特征的各个方面相关的综述文章。该杂志旨在为食品科学家、营养学家、食品生产商、公共卫生部门以及对食品质量感兴趣的政府和非政府机构提供宝贵的资源。
Evaluation of the Use of Different Solvents for Phytochemical Constituents, Antioxidants, and In Vitro Anti-Inflammatory Activities of Severinia buxifolia
来源期刊：Journal of Food QualityDOI：10.1155/2019/8178294
Effects of Nonthermal Plasma on Wheat Grains and Products
来源期刊：Journal of Food QualityDOI：10.1155/2019/7917825
Assessment of Microbiological Safety and Quality of Minced Meat and Meat Contact Surfaces in Selected Butcher Shops of Addis Ababa, Ethiopia
来源期刊：Journal of Food QualityDOI：10.1155/2019/3902690
Effect of Alginate and Chitosan Edible Coating Enriched with Olive Leaves Extract on the Shelf Life of Sweet Cherries (Prunus avium L.)
来源期刊：Journal of Food QualityDOI：10.1155/2019/8192964
Combination of an E-Nose and an E-Tongue for Adulteration Detection of Minced Mutton Mixed with Pork
来源期刊：Journal of Food QualityDOI：10.1155/2019/4342509
Changes in Microbiological and Physicochemical Quality of Dried Persimmons (Diospyros kaki Thunb.) Stored at Various Temperatures
来源期刊：Journal of Food QualityDOI：10.1155/2019/6256409
Use of Natural Dietary Spices for Reclamation of Food Quality Impairment by Aflatoxin
来源期刊：Journal of Food QualityDOI：10.1155/2019/4371206
High-Molecular-Weight Glutenin 1Bx17 and 1By18 Subunits Encoded by Glu-B1i Enhance Rheological Properties and Breadmaking Quality of Wheat Dough
来源期刊：Journal of Food QualityDOI：10.1155/2019/1958747
Forced Air Precooling Enhanced Storage Quality by Activating the Antioxidant System of Mango Fruits
来源期刊：Journal of Food QualityDOI：10.1155/2019/1606058
High Hydrostatic Pressure-Assisted Extraction of High-Molecular-Weight Melanoidins from Black Garlic: Composition, Structure, and Bioactive Properties
来源期刊：Journal of Food QualityDOI：10.1155/2019/1682749
Origin Identification of the Sauce-Flavor Chinese Baijiu by Organic Acids, Trace Elements, and the Stable Carbon Isotope Ratio
来源期刊：Journal of Food QualityDOI：10.1155/2019/7525201
Impact of Excessive Nitrogen Fertilization on the Biochemical Quality, Phenolic Compounds, and Antioxidant Power of Sesamum indicum L Seeds
来源期刊：Journal of Food QualityDOI：10.1155/2019/9428092
Development and Validation of UV-Visible Spectrophotometric Method for the Determination of 5-Hydroxymethyl Furfural Content in Canned Malt Drinks and Fruit Juices in Ghana
来源期刊：Journal of Food QualityDOI：10.1155/2019/1467053
Identification of Anthocyanins and Optimization of Their Extraction from Rabbiteye Blueberry Fruits in Nanjing
来源期刊：Journal of Food QualityDOI：10.1155/2019/6806790
Freezing Treatments for Ectomyelois ceratoniae Mortality and Maintenance of Deglet Noor Palm Date Quality
来源期刊：Journal of Food QualityDOI：10.1155/2019/8941407
Determination of Curcuma longa L. (Turmeric) Leaf Extraction Conditions Using Response Surface Methodology to Optimize Extraction Yield and Antioxidant Content
来源期刊：Journal of Food QualityDOI：10.1155/2019/7575206
Improvement in Physicochemical, Microbial, and Sensory Properties of Common Squid (Todarodes pacificus Steenstrup) by Superheated Steam Roasting in Combination with Smoking Treatment
来源期刊：Journal of Food QualityDOI：10.1155/2019/8721725
Improvement of Oxidative Stability and Microbial Shelf Life of Vanilla Cake by Coconut Oil Meal and Sesame Oil Meal Phenolic Extracts
来源期刊：Journal of Food QualityDOI：10.1155/2019/1263629
Effects of Vacuum Freeze-Drying and Vacuum Spray-Drying on Biochemical Properties and Functionalities of Myofibrillar Proteins from Silver Carp
来源期刊：Journal of Food QualityDOI：10.1155/2019/9457835
Quality Evaluation of Thirteen Geographical Populations of Lycium chinense Using Quantitative Analysis of Nutrients and Bioactive Components
来源期刊：Journal of Food QualityDOI：10.1155/2019/9714930
Purification of Angiotensin-I-Converting Enzyme Inhibitory Peptides Derived from Camellia oleifera Abel Seed Meal Hydrolysate
来源期刊：Journal of Food QualityDOI：10.1155/2019/7364213
Effect of Agave Fructans and Maltodextrin on Zn2+ Chlorophyll Microencapsulation by Spray Drying
来源期刊：Journal of Food QualityDOI：10.1155/2019/6312584
Quality Evaluation of Rice Treated by High Hydrostatic Pressure and Atmospheric Pressure Plasma
来源期刊：Journal of Food QualityDOI：10.1155/2019/4253701
Polyphenol-Rich Extracts of Traditional Culinary Spices and Herbs and Their Antibacterial Activity in Minced Beef
来源期刊：Journal of Food QualityDOI：10.1155/2019/1702086
Risk Assessment of Maize Drought in China Based on Physical Vulnerability
来源期刊：Journal of Food QualityDOI：10.1155/2019/9392769
Inhibitory Effect of Lactobacillus plantarum CQPC02 Isolated from Chinese Sichuan Pickles (Paocai) on Constipation in Mice
来源期刊：Journal of Food QualityDOI：10.1155/2019/9781914
Effects of Marinating Breast Muscles of Slaughter Pheasants with Acid Whey, Buttermilk, and Lemon Juice on Quality Parameters and Product Safety
来源期刊：Journal of Food QualityDOI：10.1155/2019/5313496
Investigation on Texture Changes and Classification between Cold-Fresh and Freeze-Thawed Tan Mutton
来源期刊：Journal of Food QualityDOI：10.1155/2019/1957486
Quality Assessment of Selected Dairy Products in Sri Lankan Market
来源期刊：Journal of Food QualityDOI：10.1155/2019/6972427
Effects of Bioactive Packaging Films Incorporated with Bifidocin A on Microbial Reduction and Quality Parameters of Chill-Stored Spanish Mackerel (Scomberomorus niphonius) Fillets
来源期刊：Journal of Food QualityDOI：10.1155/2019/7108382
Evaluation of Quality Parameters and Shelf Life of Thai Pork Scratching “Kaeb Moo”
来源期刊：Journal of Food QualityDOI：10.1155/2019/2421708
Physicochemical and Sensory Properties of Wine Produced from Blended Cactus Pear (Opuntia ficus-indica) and Lantana camara (L. camara) Fruits
来源期刊：Journal of Food QualityDOI：10.1155/2019/6834946
Rapid Determination of the Freshness of Lotus Seeds Using Surface Desorption Atmospheric Pressure Chemical Ionization-Mass Spectrometry with Multivariate Analyses
来源期刊：Journal of Food QualityDOI：10.1155/2019/1628796
Assessing Sensory Characteristics and Consumer Preference of Legume-Cereal-Root Based Porridges in Nandi County
来源期刊：Journal of Food QualityDOI：10.1155/2019/3035418
Centrifugation, Storage, and Filtration of Olive Oil in an Oil Mill: Effect on the Quality and Content of Minority Compounds
来源期刊：Journal of Food QualityDOI：10.1155/2019/7381761
Effects of Freeze-Thaw Cycles on Gel-Forming Ability and Protein Denaturation in Alaska Pollock Frozen Surimi
来源期刊：Journal of Food QualityDOI：10.1155/2019/3760368
Preliminary Studies of Chemical and Physical Properties of Two Varieties of Avocado Seeds Grown in Chile
来源期刊：Journal of Food QualityDOI：10.1155/2019/3563750
Quality Traits of Fillet of Gilthead Sea Bream (Sparus aurata L.) of Two Market Sizes Reared according to an “Antibiotic-Free” Approach
来源期刊：Journal of Food QualityDOI：10.1155/2019/2614235
Iron Content of Some Popular Cooked Foods Consumed by the Rural School Children in Sri Lanka
来源期刊：Journal of Food QualityDOI：10.1155/2019/6972745
Effects of Bacillus subtilis and Leuconostoc mesenteroides on the Quality Characteristics of Potato Garaetteok
来源期刊：Journal of Food QualityDOI：10.1155/2019/8383619
The Impact of Residual O2, Temperature, and Light at Display on Sensory Attributes of Sliced, Packaged Salami
来源期刊：Journal of Food QualityDOI：10.1155/2019/2171076
Effect of Rosa Mosqueta Husk Extract (Rosa rubiginosa) on Thermooxidation of Grape Seed Oil
来源期刊：Journal of Food QualityDOI：10.1155/2019/8464670
Corrigendum to “Investigation and Validation of Detection of Storage Stability of Difenoconazole Residue in Mango”
来源期刊：Journal of Food QualityDOI：10.1155/2019/9497402
Preliminary In Vitro Evaluation of the Probiotic Potential of the Bacteriocinogenic Strain Enterococcus lactis PMD74 Isolated from Ezine Cheese
来源期刊：Journal of Food QualityDOI：10.1155/2019/4693513
Mechanical and Biochemical Methods for Rigor Measurement: Relationship with Eating Quality
来源期刊：Journal of Food QualityDOI：10.1155/2019/1894543
Implications of Aging Quality of Oak Shaving on Kyoho Wine Immersed with Residue of Cabernet Sauvignon
来源期刊：Journal of Food QualityDOI：10.1155/2019/8672182
Effects of Food Environments and Eating Environments on Consumers’ Food Consumption Volume
来源期刊：Journal of Food QualityDOI：10.1155/2019/7237602
Removal of Grit from Baby Leafy Salad Vegetables by Combinations of Sanitiser and Surfactant
来源期刊：Journal of Food QualityDOI：10.1155/2019/6209806
Effect of Chilled Ageing Conditioning at 4°C in Lamb Longissimus Dorsi Muscles on Water-Soluble Flavour Precursors as Revealed by a Metabolomic Approach
来源期刊：Journal of Food QualityDOI：10.1155/2019/4529830
Impact of Combined Acidic and Hyperosmotic Shock Conditions on the Proteome of Listeria monocytogenes ATCC 19115 in a Time-Course Study
来源期刊：Journal of Food QualityDOI：10.1155/2019/3075028
