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| Changes in flavonoid content of grapefruit juice caused by thermal treatment and storage | | Innovative food science and emerging technologies |
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| Effects of the essential oil of Zataria multiflora Boiss, a thyme-like medicinal plant from Iran on the growth and sporulation of Aspergillus niger both in vitro and on lime fruits | | Journal of food safety |
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| Increased Antioxidant Content in Juice Enriched with Dried Extract of Pomegranate (Punica granatum) Peel | | Plant foods for human nutrition |
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| Indolylfuran, a potent aryl hydrocarbon receptor agonist from sauerkraut, interacts with the oestrogen pathway | | Food chemistry |
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| Serological Salmonella monitoring in German pig herds: Results of the years 2003-2008 | | Preventive veterinary medicine |
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| Tandem repeat-tRNA (TRtRNA) PCR method for the molecular typing of non-Saccharomyces subspecies | | Applied microbiology and biotechnology. |
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| Alicyclobacillus spoilage and isolation – A review | | Food microbiology |
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| Consecutive applications of brassica green manures and seed meal enhances suppression of Meloidogyne javanica and increases yield of Vitis vinifera cv Semillon | | Applied soil ecology |
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| The variation of mineral profiles from grape juice to monovarietal cabernet sauvignon wine in the vinification process | | Journal of food processing and preservation |
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| Dielectric properties of fuji apples from 10 to 4500 mhz during storage | | Journal of food processing and preservation |
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| Effect of high-temperature-conditioning treatments on quality, flavonoid composition and vitamin C of cold stored ‘Fortune’ mandarins | | Food chemistry |
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| Control of green and blue mould by curing on oranges during ambient and cold storage | | Postharvest biology and technology |
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| Isolation of Alicyclobacillus and the influence of different growth parameters | | International journal of food microbiology |
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| Acromyrmex octospinosus (Hymenoptera: Formicidae) management. Part 1: Effects of TRAMIL's insecticidal plant extracts | | Pest management science |
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| Ascorbic acid and anthocyanin retention during spray drying of acerola pomace extract | | Journal of food processing and preservation |
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| Occurrence of Alicyclobacillus in the fruit processing environment — A review | | International journal of food microbiology |
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| Fractionation of polyphenol-enriched apple juice extracts to identify constituents with cancer chemopreventive potential | | Molecular nutrition and food research |
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| Pomegranate juice increases levels of paraoxonase1 (PON1) expression and enzymatic activity in streptozotocin-induced diabetic mice fed with a high-fat diet | | Food research international |
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| Effect of X-ray irradiation on nutritional and antifungal bioactive compounds of ‘Clemenules’ clementine mandarins | | Postharvest biology and technology |
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| Eating habits of a population undergoing a rapid dietary transition: portion sizes of traditional and non-traditional foods and beverages consumed by Inuit adults in Nunavut, Canada | | Nutrition journal |
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| Captures of Rhagoletis mendax and R. cingulata (Diptera: Tephritidae) on sticky traps are influenced by adjacent host fruit and fruit juice concentrates | | Environmental entomology |
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| Limonoids as cancer chemopreventive agents | | Journal of the science of food and agriculture |
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| Modulation of Key Elements of the Wnt Pathway by Apple Polyphenols | | Journal of agricultural and food chemistry |
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| Reduced-calorie orange juice beverage with plant sterols lowers C-reactive protein concentrations and improves the lipid profile in human volunteers | | American journal of clinical nutrition |
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| Fungi and mycotoxins in vineyards and grape products | | International journal of food microbiology |
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| Effects of Diffuse Colonization of Grape Berries by Uncinula necator on Bunch Rots, Berry Microflora, and Juice and Wine Quality | | Phytopathology |
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| Effects of X-ray irradiation and sodium carbonate treatments on postharvest Penicillium decay and quality attributes of clementine mandarins | | Postharvest biology and technology |
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| The effect of heating and fermenting on antioxidant properties of white cabbage | | Food chemistry |
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