This journal publishes research on agricultural products and food science. Studies investigate methods for preserving the quality of agricultural products, such as hops and oil palm fruits, using techniques like High-Pressure Processing and analyzing variations within fruit bunches. Research also explores the fermentation processes in food and beverage production, including sauce-flavor baijiu and the impact of microbial communities. Additionally, the journal covers crop productivity and soil health, examining the effects of fertilization and microbial consortia on crops like mustard. Consumer preferences for food products, considering visible and invisible attributes like color and biofortification in tomatoes, are also a focus. The extraction and characterization of valuable compounds from plants, such as fructo-oligosaccharides from agave, are also presented.
Agronomy and Crop ScienceAgricultural and Biological Sciences (miscellaneous)Food Science
Research Topics (OpenAlex)
Phytochemicals and Antioxidant ActivitiesFood composition and propertiesAgricultural Innovations and PracticesMeat and Animal Product QualityPostharvest Quality and Shelf Life ManagementProteins in Food SystemsCrop Yield and Soil FertilitySpectroscopy and Chemometric AnalysesSmart Agriculture and AISoil Carbon and Nitrogen Dynamics