+44 1478 350008Current Issue
Sustainable innovations in Food Technology (2022)
Research Article
Pages: 1 - 4Efficacy of Phytolacca dodecandra, Buddleia polystachya and Vernonia amygdalina Leaf Extract against German Cockroach (Blattella germanica) under Uncontrolled Condition
DOI: 10.35248/2476-2059-22.S3.004
Short Communication
Pages: 1 - 2Food Borne Pathogens and Their Impact on Health
DOI: 10.35248/2476-2059-22.S3.003
Research Article
Pages: 1 - 4The Effect of Natural Falling and Dipping of House Fly (Musca domestica) on the Microbial Contamination of Water and Milk
Nabih Abdulrahman Baeshen, Nagwa Thabet Elsharawy, Nseebh Nabih Baeshen and Mohammed Nabih Baeshen*
DOI: 10.35248/2476-2059-22.S3.001
Commentary
Pages: 1 - 2Benzoate Uses as Food Preservatives
Abani K. Bhuyan* and Halavath Ramesh
DOI: 10.35248/2476-2059-22.S3.002
Review Article
Pages: 1 - 9Review on Nutritional, Anti-nutritional Content and Effect of Processing on Anti-nutritional Content of Lupine in Ethiopia
Biadge Kefale*, Solomon Workenh and Neela Satheesh
DOI: 10.35248/2476-2059-22. S3.005
Volume 9, Issue 5 (2024)
Perspective
Pages: 1 - 2The Art and Science of Ripening Stages: From Harvest to Flavorful Delight
DOI: 10.35248/2476-2059.24.9.308
Commentary
Pages: 1 - 2The Sweet Essence: Exploring the Multifaceted Quality of Honey
DOI: 10.35248/2476-2059.24.9.309
Research
Pages: 1 - 13Evaluating Practices and Analysing the Impact of Loading, Transportation and Storage on Frozen Lamb Quality in the Catering Industry
DOI: 10.35841/2329-9509.24.9.310
Commentary Article
Pages: 1 - 2Detection and Quantification of Bacillus cereus Group Spores in Food
DOI: 10.35841/2476-2059.24.9.312
Perspective
Pages: 1 - 2Anti-Salmonella Activity and Protein Stability of Egg White
DOI: 10.35841/2476-2059.24.9.311
Opinion
Pages: 1 - 2The Impact of Food and Food Components on Pathogen Survival, Transmission, and Pathogenesis
DOI: 10.35841/2476-2059.24.9.313
Commentary Article
Pages: 1 - 2Understanding the Risks and Mitigation Strategies of Mycotoxins in Food
DOI: 10.35841/2476-2059.24.9.314
Opinion
Pages: 1 - 2Microbial Community and Flavor Compounds in the Fermentation Process
DOI: 10.35841/2476-2059.24.9.315
Commentary Article
Pages: 1 - 2A Scientific Overview on Non-Susceptible Bacterial Pathogens in Ready-to-Eat Street Foods
DOI: 10.35841/2476-2059.24.9.316
Perspective
Pages: 1 - 2Lactic Acid Bacteria for the Production of Functional Cultured Dairy Products
DOI: 10.35841/2476-2059.24.9.317
Volume 9, Issue 4 (2024)
Research Article
Pages: 1 - 6An Evaluation on the Recovery of Staphylococcus aureus in CHROMagar Versus Conventional Selective Agar in Food Sample Analysis
DOI: 10.35841/2476-2059.24.9.298
Commentary Article
Pages: 1 - 2Exploring the Influence of Microbiome Analysis in Food Processing and Safety
DOI: 10.35841/2476-2059.24.9.299
Commentary Article
Pages: 1 - 2Microbial Fermentation of Functional Dairy Products and its Nutritional Benefits
DOI: 10.35841/2476-2059.24.9.300
Opinion Article
Pages: 1 - 2Bioactive Potential of Lactococcus lactis Metabolites against Lipopolysaccharide
DOI: 10.35841/2476-2059.24.9.301
Prospective
Pages: 1 - 2Strategies for Cronobacter sakazakii Inactivation in Food by Using Thermal and Non Thermal Techniques
DOI: 10.35841/2476-2059.24.9.302
Short Communication
Pages: 1 - 2Extended Spectrum β-Lactamase Producing Bacteria in Foods
DOI: 10.35841/2476-2059.24.9.303
Commentary Article
Pages: 1 - 2The Microbial Contamination of Bacterial and Fungal Communities in Colombian Coffee Fermentation
DOI: 10.35841/2476-2059.24.9.304
Short Communication
Pages: 1 - 2Impact on Public Health and Processing Practices of Enterobacteriaceae in Broiler Chickens
DOI: 10.35841/2476-2059.24.9.305
Prospective
Pages: 1 - 2The Presence of Salmonella typhimurium in Shellfish and the Impact on Food Safety
DOI: 10.35841/ 2476-2059.24.9.306
Opinion Article
Pages: 1 - 2Exploring the Scientific Insights and Potential Applications of Novel Sources of Antimicrobial Agents for Food Preservation
DOI: 10.35841/ 2476-2059.24.9.307
Volume 6, Issue 11 (2021)
Volume 6, Issue 10 (2021)
Commentary
Pages: 1 - 1Salmonella in Food Varieties: Evolution, Techniques Furthermore Challenges
Volume 7, Issue 9 (2022)
Volume 6, Issue 9 (2021)
Editorial
Pages: 1 - 1New Thoughts: Food Sensitivity Originates From Food Quality Detecting
Volume 7, Issue 8 (2022)
Perspective
Pages: 1 - 1Safety and Regulation of Food Additive
DOI: 10.35248/2476-2059.21.6.157
Editorial
Pages: 1 - 1A Brief Overview of Food Adulteration
DOI: 10.35248/2476-2059.21.6.e124
Research Article
Pages: 1 - 5Rapid Detection of Cronobacter and Salmonella in Powdered Infant Formula and Related Matrices Using Loop-Mediated Isothermal Amplification (LAMP)-Bioluminescent Assays as Compared to the Guobiao Standards (GB) Method.
Yan Huang, Raj Rajagopal*, Jianwei Huo, Zhiyong Dai, Chenyan Niu, Xiqing Wang, Can Yi, Jichao Liu, Jun Zhou, Feng Liu and Qing Tao
Volume 6, Issue 8 (2021)
Editorial
Pages: 0 - 1A Brief Note on Genetically Modified Foods
DOI: 10.35248/2476-2059.21.6.e123
Commentary
Pages: 1 - 2Prevention of Food Spoilage
DOI: 10.35248/2476-2059.21.6.159
Volume 7, Issue 2 (2022)
Research Article
Pages: 1 - 4Aspects of Honey Quality in Ghana: Evaluation of Artisanal and Retail Honey Samples within EU Quality Standards for Improved Markets.
DOI: 10.35248/2476-2059-22.7.175
Short Communication
Pages: 1 - 2Microbiological Hazards in the Food
DOI: 10.35248/2476-2059.22.7.174
Commentary
Pages: 1 - 1A Detailed Description on Types of Food Contamination
DOI: 10.35248/2476-2059-22.7.173
Perspective
Pages: 1 - 1A Detailed Description on Foods Associated with Foodborne Diseases
DOI: 10.35248/2476-2059-22.7.176
Commentary
Pages: 1 - 1Role of Beneficial Microorganisms in Food Preparation
DOI: 10.35248/2476-2059-22.7.177
Volume 6, Issue 2 (2021)
Review Article
Pages: 1 - 5The Impact of COVID-19 Pandemic on Food Security in KSA (1968-2019): Evidence From A Simultaneous Equations System
Hassan A Fadol* and Faiez A Elneel
DOI: 10.35248/2476-2059.21.6.146
Editorial
Pages: 1 - 1Food Poisoning Caused by Intoxication and Other Kinds of Bacteria
DOI: 10.35248/2476-2059.21.6.e111
Volume 7, Issue 1 (2022)
Research Article
Pages: 1 - 3Characterization of Probiotic Potential Lactic Acid Bacteria Found in Fermented Cereal Products from Western Kenya
Beatrice Aleyo Akweya*, Joseph Mwafaida Mghalu, Rahma Udu M. Yusuf and Tochi Bitange
DOI: 10.35248/2476-2059-22.7.171
Research Article
Pages: 1 - 4Investigation of Foodborne Illness Caused by Chlorpyrifos among Two Families in a Community in South Tongu District of Ghana
Emmanuel S Kasu*, Timothy Letsa, Ofori Yeboah, Ahmed Habib, Anthony Pani, David Agbokpe and Mamudu Abdulaziz
DOI: 10.35248/2476-2059-22.7.169
Mini Review
Pages: 1 - 3Heavy Metals Copper, Lead and Arsenic Contamination in Food
DOI: 10.35248/2476-2059-22.7.168
Perspective
Pages: 1 - 1Food Preservation and its Safety
DOI: 10.35248/2476-2059-22.7.170
Commentary
Pages: 1 - 2A Brief Note on Food Spoilage and its Causes
DOI: 10.35248/2476-2059-22.7.172
Volume 6, Issue 4 (2021)
Editorial
Pages: 0 - 1Hygiene: Help to Maintain Health and Prevent the Spread of Diseases
DOI: 10.35248/2476-2059.21.6.e117
Editorial
Pages: 1 - 2Scope and Applications of Microbiology: An Editorial note
DOI: 10.35248/2476-2059.21.6.e118
Volume 7, Issue 7 (2022)
Research Article
Pages: 1 - 10Diversity of Microflora Surviving Decontamination Treatments of Pasteurized Meat Carcasses Assessed Using Cultivation-based and Nested PCR-DGGE Fingerprinting Methods Poblational Study
Bassirou Ndoye*, Xianqin Yang, Le Luo Guan, Khalifa Ababacar Sylla, Mamoudou H. Dicko, Ibrahima Ndoye, Alfred S. Traore, Amadou Tidiane Guiro and Colin O. Gill
DOI: 10.35248/2476-2059.21.6.149
Commentary
Pages: 1 - 2Birth of Bacteriology and its Applications: A Commentary
DOI: 10.35248/2476-2059.21.6.150
Opinion Article
Pages: 1 - 2Safety and Regulatory Aspects of Microbial Food Cultures in Food Production
DOI: 10.35248/2476-2059.21.6.151
Perspective
Pages: 1 - 2Fluorescence Hyper Spectral Magnifying Instrument Imaging in Food Quality and Safety Detection
DOI: 10.35248/2476-2059.21.6.e119
Commentary
Pages: 1 - 2Amylases Utilized in Bread-Production as Normalization
DOI: 10.35248/2476-2059.21.6.152
Food Microbiology, Food Safety and Quality (2021)
Short Communication
Pages: 1 - 2Human Health and Food Information Language Preferences in online Searches
Sreini Boytsov*
Short Communication
Pages: 1 - 2Healthy and Affordable Diet Consumed Away from Home
Hwan Lin*
Volume 7, Issue 10 (2022)
Short Communication
Pages: 1 - 1Food Intakes and Preferences of Hospitalised Geriatric Patients
Yin Chee*
Volume 6, Issue 5 (2021)
Editorial
Pages: 1 - 2Food Contamination Due to Presence of Chemical Substances in Food
DOI: 10.35248/2476-2059.21.6.154
Editorial
Pages: 1 - 2Assessing the Crystallization of Lactose at Various Cooling Rates from Milk
DOI: 10.35248/2476-2059.21.6.e120
Volume 7, Issue 5 (2022)
Review Article
Pages: 1 - 7Evaluation of Total Bacteroides sp., as an Alternative Indicator in Agricultural Water Quality
Valerisa Joe-Gaddy*, Natalie Brassill, Dametreea Carr, Jean McLain and Channah Rock
DOI: 10.35248/2476-2059.21.6.148
Commentry
Pages: 1 - 1Overview of Food Contamination
DOI: 10.35248/2476-2059.21.6.158
Volume 7, Issue 6 (2022)
Research Article
Pages: 1 - 4Statistical Analysis of Correlates of Malnutrition in Ethiopia: Children under Age Five
DOI: 10.35248/2476-2059.21.6.147