VOLUME 28 ISSUE 2, 2021

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International Food Research Journal Volume 28 Issue 2, 2021
 
Review

  2. Mycotoxins in foods, from the field to the plate: a review
    • Barajas-Ramirez, J. A., Moncada-Abaunza, D. A. and Gómez-Espinoza, M. G.
    https://doi.org/10.47836/ifrj.28.2.02

Original articles
    • Hung, Y. C., Hsiao, Y. H. and Hsieh, J. F.
    https://doi.org/10.47836/ifrj.28.2.03

    • Mahfudh, N., Hadi, A. and Solechan, R. A. Z.
    https://doi.org/10.47836/ifrj.28.2.04

    • Ourailoglou, D., Athanasiadis, V., Bozinou, E., Salakidou, C., Evmorfopoulos, E. and Lalas, S.
    https://doi.org/10.47836/ifrj.28.2.05

    • Gökmen, M., Tavşanli, H. and Önen, A.
    https://doi.org/10.47836/ifrj.28.2.06







  11. Physicochemical and sensory properties of Manchego-type cheese fortified with nanoemulsified curcumin
    • Sardiñas-Valdés, M., Hernández-Becerra, J. A., García, H. S., Chay-Canul, A. J., Velázquez-Martínez, J. R. and Ochoa-Flores, A. A.
    https://doi.org/10.47836/ifrj.28.2.13




  15. The effect of hydrogen peroxide prepared with silver ions on the qualitative traits of table eggs and reducing the dynamics of mycobiota growth
    • Tomczyk, Ł., Szablewski, T., Stuper-Szablewska, K., Biadała A., Konieczny, P., Nowczewski, S. and Cegielska-Radziejewska, R.
    https://doi.org/10.47836/ifrj.28.2.17