Review Article

Influence of stress conditions on the quality of obtained sprouts – modification of their chemical composition

Magdalena Zielińska-Dawidziak
Abstract 757 | PDF Downloads 511 HTML Downloads 1063 XML Downloads 44 | DOI https://doi.org/10.15586/qas.v13i2.836

Page 1-12

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Neurotoxicity mechanism of Ochratoxin A

Fahimeh Nourbakhsh, Elahe Tajbakhsh
Abstract 901 | PDF Downloads 527 HTML Downloads 1127 XML Downloads 47 | DOI https://doi.org/10.15586/qas.v13i2.837

Page 34-45

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Prevalence, determination, and control of histamine formation in food concerning food safety aspect

Thi-Van Nguyen, Le Thanh Do, Hoang Van Chuyen
Abstract 962 | PDF Downloads 552 HTML Downloads 689 XML Downloads 30 | DOI https://doi.org/10.15586/qas.v13i2.886

Page 101-117

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Research Article

Structural changes of cellulosic polysaccharides in sesame hull during roasting at various temperatures

Yong-Gang Yao, Wen-Yue Wang, Li-Yan Chen, Hua-Min Liu, Rui-Zhe Yan, Shan Li, Xue-De Wang
Abstract 693 | PDF Downloads 437 HTML Downloads 673 XML Downloads 75 | DOI https://doi.org/10.15586/qas.v13i2.876

Page 13-24

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Antimicrobial activity of a crude peptide extract from lablab bean (Dolichos lablab) for semi-dried rice noodles shelf-life

Shitapan Bai-Ngew, Treethip Chuensun, Sutee Wangtueai, Suphat Phongthai, Kittisak Jantanasakulwong, Pornchai Rachtanapun, Vinyoo Sakdatorn, Warinporn Klunklin, Joe M. Regenstein, Yuthana Phimolsiripol
Abstract 852 | PDF Downloads 487 HTML Downloads 551 XML Downloads 71 | DOI https://doi.org/10.15586/qas.v13i2.882

Page 25-33

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Red pasta: What is the technological impact of the enrichment of beet ingredient in fresh pasta?

Josemar Gonçalves de Oliveira Filho, Ailton Cesar Lemes, Ricardo Pereira Cruz Filho, Rafaiane Macedo Guimarães, Kamylla Lina Oliveira, Gabriela Silva Santana, Eliane Dalva Godoy Danesi, Mariana Buranelo Egea
Abstract 655 | PDF Downloads 388 HTML Downloads 690 XML Downloads 15 | DOI https://doi.org/10.15586/qas.v13i2.850

Page 46-55

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Facing tropane alkaloid contamination in millet – Analytical and processing aspects

Jens Begemann, Saman Ostovar, Christine Schwake-Anduschus
Abstract 477 | PDF Downloads 324 HTML Downloads 260 XML Downloads 12 | DOI https://doi.org/10.15586/qas.v13i2.888

Page 79-86

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Original Article

Industrial and culinary practice effects on biologically active polyamines level in turkey meat

Moein Bashiry, Hedayat Hosseini, Abdorreza Mohammadi, Ehsan Sadeghi, Nader Karimian-Khosroshahi, Francisco J. Barba, Amin Mousavi Khaneghah
Abstract 490 | PDF Downloads 319 HTML Downloads 392 XML Downloads 5 | DOI https://doi.org/10.15586/qas.v13i2.775

Page 67-78

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Effects of co-inoculation and sequential inoculation of Wickerhamomyces anomalus and Saccharomyces cerevisiae on the physicochemical properties and aromatic characteristics of longan (Dimocarpus longan Lour.) wine

Xiaozhu Liu, Yinfeng Li, Jichuang Zhou, Mingzheng Huang
Abstract 545 | PDF Downloads 322 HTML Downloads 246 XML Downloads 8 | DOI https://doi.org/10.15586/qas.v13i2.893

Page 56-66

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The inhibitory effects of polyphenolic compounds on the damage caused by safflower fly (Acanthiophilus helianthi) in Carthamus spp.

Karami Soraya, Basaki Tayebeh, Amin Mousavi Khaneghah
Abstract 309 | PDF Downloads 197 HTML Downloads 291 XML Downloads 12 | DOI https://doi.org/10.15586/qas.v13i2.865

Page 87-93

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Antioxidant and antibacterial activity of ethanolic extract of safflower with contrasting seed coat colors

Basaki Tayebeh, Karami Soraya, Amin Mousavi Khaneghah
Abstract 556 | PDF Downloads 392 HTML Downloads 295 XML Downloads 12 | DOI https://doi.org/10.15586/qas.v13i2.866

Page 94-100

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