Scientific journal

61 2022

Journal of Food and Nutrition Research
Vol. 61, 2022

1-15 Kirac, F. T. – Dagdelen, A. F. – Saricaoglu, F. T.
Recent advances in the polylactic acid biopolymer films used in food packaging systems
16-26 Guzmán-Ceferino, J. – Morales-Ovando, M. – Moguel-Ordoñez, Y. – Betancur-Ancona, D. – Carrera-Lanestosa, A.
In vitro antioxidant and alpha-amylase inhibitory activity of extracts from peel and pulp of Chrysophyllum cainito cultivated in the Mexican southeast
27-33 Alparslan, Y. – Metin, C. – Baygar, T.
Sex- and season-based comparison of lipid and fatty acid profiles of blue crab meat
34-42 Djokhdem, L. ‒ Bensid, A. ‒ Houicher, A. ‒ Hamdi, T. M. ‒ Özogul, F.
Preservative effect of Juniperus phoenicea essential oil and ethanolic extract against Escherichia coli and Staphylococcus aureus in soft fresh cheese during storage
43-52 Kaban, G. – Bayraktar, F. – Jaberi, R. – Fettahoğlu, K. – Kaya, M.
Effects of NaCl substitution with KCl on quality properties of heat-treated sucuk during the production stages
53-60 Kaličanin, B. – Velimirović, D. – Nešić, I.
A study on mineral composition of Aronia melanocarpa as a functional food with potential therapeutic properties
61-68 Tomičić, Z. – Tomičić, R. – Smole Možina, S. – Bucar, F. – Turek, I. – Raspor, P.
Antifungal and anti-adhesion activity of plant extracts and essential oils against Candida spp. and Pichia spp.
69-80 Netkham, H. – Tirawanichakul, S. – Khummueng, W. – Tirawanichakul, Y.
Impingement drying of germinated brown rice varieties at intermediate temperatures: drying kinetics and analysis of quality
81-88 Catak, J. – Yaman, M. – Ugur, H. – Yildirim Servi, E. – Mizrak, Ö. F.
Investigation of the advanced glycation end products precursors in dried fruits and nuts by HPLC using pre-column derivatization
89-105 Průchová, K. – Podskalská, T. – Kružík, V. – Kouřimská, L. – Sus, J. – Čížková, H.
Volatile compounds and selected qualitative parametres of apples from organic and integrated farming – can we evaluate the difference?
107-115 Bilgin, D. G. – Özhanli, H. – Mutlu, C. – Erbas, M.
Tarhana as a food aid suggestion to the world food program
116-128 Gong, X. – Yang, Y. – Chen, M. – Tu, J. X. – Li, B. – Ren, F.
Characterisation of antioxidant activities and volatile profiles of pineapple beer during the brewing process
129-138 Sesikashvili, O. – Zverev, S. – Gamkrelidze, E. – Mardaleishvili, N. – Tsagareishvili, S.
Thermoinactivation of urease in lentils in case of infrared radiation
139-145 Trong, L. V. – Thuy, L. T. – Chinh, H. V. – Thinh, B. B.
Physiological and biochemical changes of red-fleshed dragon fruit (Hylocereus polyrhizus) during development and maturation
146-155 Tirdiľová, I. – Vollmannová, A. – Obtulovič, P. – Zetochová, E. – Čéryová, S.
Varietal influence on the content of biologically valuable compounds in selected legumes
156-168 Tong, K. X. – Wu, X. Q. – Zhang, Z. J. - Xie, Y. J. – Chen, H. – Fan, C. L.
Degradation of pesticide residues in fruits and vegetables studied using high-performance liquid chromatography/high-resolution mass spectrometry
169-177 Zverev, S. – Sesikashvili, O. – Mardaleishvili, N. – Gamkrelidze, E. – Politukha, O.
Composite grain products based on traditional groats with the addition of lentil grits
178-191 Hernández-León, A. – Artavia, G. – Cortés-Herrera, C. – Granados-Chinchilla, F.
Chromatographic determination of major physiologically active components in energy drinks and sports aids commercialized in Costa Rica
192-197 Furmančíková, P. – Šťástková, Z. – Navrátilová, P. – Bednářová, I. – Dvořáčková, M.
Prevalence and detection of Helicobacter pylori in raw cows’ and goats’ milk in selected farms in the Czech Republic
198-208 Netkham, H. – Tirawanichakul, S. – Tirawanichakul, Y.
Infrared drying of germinated paddy with high temperature ranges: drying kinetics and physical quality aspect
209-217 Vavrinik, A. – Stuskova, K. – Baron, M. – Sochor, J.
Effect of sulphur dioxide and ethanol on acetic acid bacteria occurring in wine technology
218-229 Csurka, T. – Varga, Á. – Ladányi, M. – Friedrich, L. F. – Pásztor-Huszár, K.
Membrane separation of porcine blood for food industrial use of permeate and retentate
230-241 Konagano, E. M. H. – Ferreira, N. R. – Chagas Junior, G. C. A. – Gloria, M. B. A. – Andrade, E. H. A. – do Nascimento, L. D. – Martins, L. H. S. – Lopes, A. S.
Cladosporium cladosporioides starter culture can positively influence flavour and bioactive compounds of fermented and dried cocoa beans from the Amazon biome
242-250 Buljeta, I. – Vukoja, J. – Pichler, A. – Šimunović, J. – Kopjar, M.
Encapsulation of gallic acid on pectin: antioxidant activity, alpha-amylase and alpha-glucosidase inhibitory activity of complexes
251-263 Červenčík, K. – Dimitrov, F. – Tobolková, B. – Žemlička, L. – Bírošová, L. – Hrouzková, S. – Sádecká, J.
Principal aroma-active compounds of Red Moon RM-1 apple fruit cultivar as determined by a combined technique of gas chromatography-olfactometry
264-276 Yucetepe, A. – Okudan, E. Ş. – Özçelik, B.
Antioxidant activity and techno-functional properties of protein extracts from Caulerpa prolifera: Optimization of enzyme-assisted extraction by response surface methodology
277-285 Stajić, S. – Tomasevic, I. – Tomović, V. – Stanišić, N.
Dietary fibre as phosphate replacement in all-beef model system emulsions with reduced content of sodium chloride
286-295 Machuca, A. – Amoros, A. – Escalona, V. H.
Effects of ozonated water as a sanitizer on quality and safety of fresh baby leaves red chard
296-307 Cumplido-Laso, G. – González-Cebrino, F. – García-Parra, J. J. – Ramírez, M. R.
High hydrostatic pressure processing of pumpkin: Identification and quantification of the volatiles profile
308-313 Cheliabiieva, V. – Buialska, N.
Use of Spirulina platensis and pomegranate peel extracts to increase the nutritional value of hard candies
315-322 Vonnie, M. J. – Rovina, K. – Erna, H. K. – Mantihal, S. – Huda, N. – Wahab, R. A.
Development of a colorimetric sensor based on tapioca starch and gold nanoparticles for the detection of cadmium residues in fish products
323-329 Sesikashvili, O. – Zverev, S. – Gamkrelidze, E. – Mardaleishvili, N. – Tsagareishvili, S.
Improvement in the nutritional value of legumes through inactivation of alkaloids
330-338 Bulut, S. – Dimić, G. – Smole Možina, S. – Čargo, M. – Rakić, I. – Živančev, J. – Antić, I. – Kocić-Tanackov, S.
Occurrence of moulds and ochratoxin A in dried fruits and vegetables from the Serbian market
339-351 Pastor, K. – Zorlu, G. – Osman, S. – Öztürk Sevdik, Y. – Kojić, J. – Nastić, N. – Senyuva, H.
Chemometric fatty acidomics to distinguish between yeast and sourdough breads from Serbia and Turkey
352-360 Preti, R. – Tarola, A. M.
Influence of geographic origin on the profile and level of phenolic compounds in Italian strawberry tree (Arbutus unedo L.) honey
361-367 Lee, J.-H. – Shin, S.-D.
Antibacterial characteristics of citrus peel essential oils against food-borne pathogens
368-379 Suchopárová, M. – Janoud, Š. – Rýdlová, L. – Beňo, F. – Pohůnek, V. – Ševčík, R.
Effect of acerola (Malpighia emarginata DC.) fruit extract on the quality of soft salami
380-388 Tarlak, F. – Yücel, Ö.
Application of a machine learning-based regression method to describe Listeria monocytogenes behaviour in milk
389-401 Csurka, T. – Pásztor-Huszár, K. – Friedrich, L. F.
Comparison of products made from meat batter with various types and quantities of blood products
402-414 Miljković, V. M. – Momčilović, M. Z. – Zvezdanović, J. B. – Gajić, I. L. – Mrmošanin, J. M. – Mihajlov-Krstev, T. M.
Carotenoid and flavonoid levels, antioxidant activity and antimicrobial properties of tomato grown in Serbia
415 Reviewers 2022
Reviewers 2022
416 Impact factor and other bibliometric indicators of Journal of Food and Nutrition Research
Impact factor and other bibliometric indicators of Journal of Food and Nutrition Research