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Interactions of Organic Acids with Salmonella Strains from Feedlot Water-Sprinkled Cattle
Ross C. Beier, Todd R. Callaway, Kathleen Andrews, Toni L. Poole, Tawni L. Crippen, Robin C. Anderson and David J. Nisbet
Published on: May 8, 2017
doi: 10.17756/jfcn.2017-038
Citation: Beier RC, Callaway TR, Andrews K, Poole TL, Crippen TL, et al. 2017. Interactions of Organic Acids with Salmonella Strains from Feedlot Water-Sprinkled Cattle. J Food Chem Nanotechnol 3(2): 60-66.
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Research Article Open Access

Disinfectant and Antimicrobial Susceptibility Profiles of Salmonella Strains from Feedlot Water-Sprinkled Cattle: Hides and Feces
Ross C. Beier, Todd R. Callaway, Kathleen Andrews, Toni L. Poole, Tawni L. Crippen, Robin C. Anderson and David J. Nisbet
Published on: May 5, 2017
doi: 10.17756/jfcn.2017-037
Citation: Beier RC, Callaway TR, Andrews K, Poole TL, Crippen TL, et al. 2017. Disinfectant and Antimicrobial Susceptibility Profiles of Salmonella Strains from Feedlot Water-Sprinkled Cattle: Hides and Feces. J Food Chem Nanotechnol 3(2): 50-59.
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Research Article Open Access

Microbiological Quality of Industrial and Artisanal Pasta from Italian Market
Vittoria Ricci, Francesca Barone and Letizia Petrella
Published on: March 20, 2017
doi: 10.17756/jfcn.2017-036
Citation: Ricci V, Barone F, Petrella L. 2017. Microbiological Quality of Industrial and Artisanal Pasta from Italian Market. J Food Chem Nanotechnol 3(2): 44-49.
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Research Article Open Access

Micro-Oxygenation and Fining Agent Treatments: Impact on Color of Moroccan Red Press Wine
Mohamed Ben Aziz, Laetitia Mouls, Hélène Fulcrand and Hassan Hajjaj
Published on: March 10, 2017
doi: 10.17756/jfcn.2017-035
Citation: Aziz MB, Mouls L, Fulcrand H, Hajjaj H. 2017. Micro-Oxygenation and Fining Agent Treatments: Impact on Color of Moroccan Red Press Wine. J Food Chem Nanotechnol 3(1): 38-43.
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Research Article Open Access

Fatty Acid Contents of Gamma Irradiated Sesame (Sesamumindicum L.) Peanut (Arachishypogaea L.) and Sunflower (Helianthus annuus L.) Seeds
Mahfouz Al-Bachir
Published on: February 6, 2017
doi: 10.17756/jfcn.2017-034
Citation: Al-Bachir M. 2017. Fatty Acid Contents of Gamma Irradiated Sesame (Sesamumindicum L.) Peanut (Arachishypogaea L.) and Sunflower (Helianthus annuus L.) Seeds. J Food Chem Nanotechnol 3(1): 31-37.
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Research Article Open Access

Nutritional Quality and Safety Assessment of Complementary Food Produced from Acha (Digitaria exilis) Flour and Kariya (Hildergardia barteri) Protein Concentrate Blends
Abiodun Victor Ikujenlola, Adedoyin Fikayo Ahmida and Olasunkanmi Saka Gbadamosi
Published on: January 24, 2017
doi: 10.17756/jfcn.2017-033
Citation: Ikujenlola AV, Ahmida AF, Gbadamosi OS. 2017. Nutritional Quality and Safety Assessment of Complementary Food Produced from Acha (Digitaria exilis) Flour and Kariya (Hildergardia barteri) Protein Concentrate Blends. J Food Chem Nanotechnol 3(1): 24-30.
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Research Article Open Access

Changes in the Protein and Cyanide Contents of Pupuru as Affected by Duration of Fermentation of Cassava with Species of Rhizopus
Johnson Akinwumi Adejuyitan, Ezekiel Tejumola Otunola, Islamiyat Folashade Bolarinwa and Bosede Folake Olanipekun
Published on: January 23, 2017
doi: 10.17756/jfcn.2017-032
Citation: Adejuyitan JA, Otunola ET, Bolarinwa IF, Olanipekun BF. 2017. Changes in the Protein and Cyanide Contents of Pupuru as Affected by Duration of Fermentation of Cassava with Species of Rhizopus. J Food Chem Nanotechnol 3(1): 19-23.
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Research Article Open Access

Volatile Compounds from Must and Wines from Five White Grape Varieties
Amélie Slegers, Paul Angers and Karine Pedneault
Published on: January 18, 2017
doi: 10.17756/jfcn.2017-031
Citation: Slegers A, Angers P, Pedneault K. 2017. Volatile Compounds from Must and Wines from Five White Grape Varieties. J Food Chem Nanotechnol 3(1): 8-18.
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Research Article Open Access

Physical Characteristic Changes of Syrian Olive (Olea Europaea) Oils During Irradiation and Storage Time
Mahfouz Al-Bachir
Published on: January 6, 2017
doi: 10.17756/jfcn.2017-030
Citation: Al-Bachir M. 2017. Physical Characteristic Changes of Syrian Olive (Olea Europaea) Oils During Irradiation and Storage Time. J Food Chem Nanotechnol 3(1): 1-7.
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Open Access

Acknowledgement of Manuscript Reviewers JFCN Volume-2 (2016)

Published on: January 5, 2017
doi: 10.17756/jfcn.2016-029
Citation: Acknowledgement of Manuscript Reviewers JFCN Volume-2 (2016). J Food Chem Nanotechnol 2(4): 184-185.
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