AIMS Agriculture and Food

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• Pasta experience: Eating with the five senses—a pilot study

  Luca Altamore, Marzia Ingrassia, Stefania Chironi, Pietro Columba, Giuseppe Sortino, Ana Vukadin, Simona Bacarella

  2018, 3(4): 493-520 doi: 10.3934/agrfood.2018.4.493

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• Fruiting-body-base flour from an oyster mushroom—a waste source of antioxidative flour for developing potential functional cookies and steamed-bun

  Wan Abd Al Qadr Imad Wan-Mohtar, Norfaizah Mahmud, Sugenendran Supramani, Rahayu Ahmad, Nurul Amalina Mohd Zain, Nurshazleen A. M. Hassan, Jayanthi Peryasamy, Sarina Abdul Halim-Lim

  2018, 3(4): 481-492 doi: 10.3934/agrfood.2018.4.481

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• Quantification of pathogen cross-contamination during fresh and fresh-cut produce handling in a simulated foodservice environment

  Jeffrey A. Clark, Hillary E. Norwood, Jack A. Neal, Sujata A. Sirsat

  2018, 3(4): 467-480 doi: 10.3934/agrfood.2018.4.467

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• The combined effect of calcium, pectin methylesterase and mild heat on frozen mango quality

  Arpassorn Sirijariyawat, Panita Ngamchuachit, Rungkan Boonnattakorn, Soraya Saenmuang

  2018, 3(4): 455-466 doi: 10.3934/agrfood.2018.4.455

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• Olive pomace as spreadable pulp: A new product for human consumption

  Zina Guermazi, Cinzia Benincasa

  2018, 3(4): 441-454 doi: 10.3934/agrfood.2018.4.441

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• Evaluation of quality attributes and consumer preference of fresh or imported mangoes in Italy

  Giorgia Liguori, Giuseppe Sortino, Giuseppe Gianguzzi, Paolo Inglese, Vittorio Farina

  2018, 3(4): 426-440 doi: 10.3934/agrfood.2018.4.426

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• American agricultural commodities in a changing climate

  Tineka R. Burkhead, Vincent P. Klink

  2018, 3(4): 406-425 doi: 10.3934/agrfood.2018.4.406

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• Effect of NPK rates and irrigation frequencies on the growth and yield performance of Trifolium alexandrium L.

  Shah Jahan Leghari, Aijaz Ahmed Soomro, Ghulam Mustafa Laghari, Khalid Hussain Talpur, Farooque Ahmed Soomro, Mazhar Hussain Mangi, Naveed Mahmood

  2018, 3(4): 397-405 doi: 10.3934/agrfood.2018.4.397

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• Effects of incubation period and Christmas Island rock phosphate with different rate of rice straw compost on phosphorus availability in acid soil

  Syajariah Sanusi, Huck Ywih Ch’ng, Suhaimi Othman

  2018, 3(4): 384-396 doi: 10.3934/agrfood.2018.4.384

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• Microbiological quality in convenient ready-to-eat vegetables during shelf life

  Cátia Morgado, José M. Pestana, Manuela M. Guerra, Carlos Brandão

  2018, 3(4): 372-383 doi: 10.3934/agrfood.2018.4.372

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