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European Journal of Food Research & Review

 


Chief Editor: Prof. Hans Verhagen, Head, Centre for Nutrition and Health, National Institute for Public Health and the Environment (RIVM), Bilthoven, The Netherlands


 

Announcement:

 

Special discount on Publication Charge: Special discount on Article Processing Charge (Publication charge) has been announced. For detailed information, please see Publication Charge link.

 

Publication history: European Journal of Food Research & Review (EJFRR) continued as European Journal of Nutrition & Food Safety (EJNFS).

 

 

Disclaimer: This international journal has no connection with any scholarly society or association or any specific geographic location or any country (like USA, UK, Germany, etc). This is an independent journal run by SCIENCEDOMAIN international. Legal contact address of editorial office and other offices are available in this link.

 

 

Current Articles

Galacturonic Acid Content and Degree o...

Starch residue samples from two Australian sweet potato varieties (Beauregard and Northern...

Valorisation of Apple Peels  ...

The peels of processed apples can be recovered for further food applications. Limited info...

Scientific Opinion on the Regulatory S...

1,3-Dimethylamylamine (DMAA) is a pressor amine often found in food supplements for athlet...

Risk-Benefit Assessment of Cold-Smoked...

The objective of the study is to perform an integrated analysis of microbiological risks a...

Grey Literature   Parameters Ne...

Background: The Foodborne Disease Burden Epidemiology Reference Group (FERG) established b...

The Combination of a High-protein Form...

Aims: To examine the efficacy of a weight loss strategy using a high-protein formula diet ...

Opinion Letter   Probiotics a...

No abstract is available. Please see the full text....

The Effect of Extrusion Conditions on ...

A three-factor three level Response surface methodology central composite retortable desig...

Influence of a Probiotic Milk Drink, C...

Immunosenescence and alterations in the intestinal microbiota are associated with aging. I...

Physicochemical and Pasting Characteri...

The physicochemical and pasting characteristics of 18 varieties of Dioscorea alata (an und...

Grey Literature   Improving the...

Background: The consumption of uncooked comminuted fermented meat (UCFM) contaminated with...

Grey Literature   The Protein P...

Meat, dairy, eggs and fish are important components of the European diet These animal pro...

Glycemic and Insulinemic Responses to ...

Glycemic indices (GIs) and insulin responses are useful for measuring biological effects a...

Actinidin: A Promising Milk Coagulatin...

The aim of this work was to study proteolytic activity of actinidin in comparison with chy...

Prospects, Technological Aspects and L...

The term “probiotics” (meaning “for life” in Greek) refers product...

African Breadfruit (Treculia african...

African breadfruit seeds have the potentials as carbon source for ethanol production with ...

Simultaneous Determination of Erythr...

Erythromycin A (EA) is now one of antibiotics limited in seafood products in general and i...

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