Hygienic Engineering and Design
1. Biljana Gorgeska, Andonela Janeva, Ivana Iceva, Dino Karpicarov, Antonela Velkova, Viktorija Krzovska, Ana Dimitrova, Natali Delipetrova (2018). Structure and physicochemical properties of antiseptics and disinfectants in relation to their activity. Journal of Hygienic Engineering and Design, Vol. 23, pp. 3-7.
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2. Karina Grigoryan, Grigori Badalyan, Levon Nersisyan, Levon Tavadyan, Mariam Sargsyan (2018). Inactivation kinetics of Escherichia coli and Staphylococcus aureus by a hydrogen peroxide-based disinfectant. Journal of Hygienic Engineering and Design, Vol. 23, pp. 8-11.
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Food Quality and Safety
1. Mohammad Zahirul Islam, Mahmuda Akter Mele, Khalid Abdallah Hussein, Jin Ho Joo, Ho-Min Kang (2018). The effects of antibiotics, neem oil and Trichoderma on spoilage bacteria and fungi of cherry tomatoes. Journal of Hygienic Engineering and Design, Vol. 23, pp. 15-20.
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2. Adrienn Tóth, Csaba Németh, Rebeka Csáti, Ildikó Zeke, Khabat Noori Hussein, Richárd Pintér, László Friedrich (2018). A pilot study of ultrasonication pre-treatment and high-pressure processing affecting microbial inactivation and color attributes of liquid whole egg. Journal of Hygienic Engineering and Design, Vol. 23, pp. 21-24.
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3. Tuomo Eskelinen, Anna-Maria Saarela, Johanna Kantala (2018). Innovation process to design new staff restaurant services. Journal of Hygienic Engineering and Design, Vol. 23, pp. 25-29.
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4. Valeria Gagiu (2018). Triticale crop and contamination with mycotoxins under the influence of climate change – global study. Journal of Hygienic Engineering and Design, Vol. 23, pp. 30-45.
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5. Brane Novakovic, Radoslav Grujic (2018). The specifics of the insurance system to protect food from intentional contamination in the production of powdered food products. Journal of Hygienic Engineering and Design, Vol. 23, pp. 46-53.
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Food Production and Processing
1. Dzengis Jasar, Vanja Filipovski, Biljana Curcic-Trajkovska, Katerina Kubelka – Sabit (2018). Potential benefits and controversies related to use of amygdalin (vitamin B17). Journal of Hygienic Engineering and Design, Vol. 23, pp. 57-63.
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2. Dasha Mihaylova, Aneta Popova (2018). Non-traditional grains for a balanced diet. Journal of Hygienic Engineering and Design, Vol. 23, pp. 64-71.
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3. Fani Gulevska, Sasko Martinovski (2018). Nutritive marketing and analysis of consumption behaviour for honey. Journal of Hygienic Engineering and Design, Vol. 23, pp. 72-80.
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4. Zora Uzunoska, Tatjana Kalevska, Viktorija Stamatovska, Katerina Belichovska, Daniela Belichovska, Daniela Nikolovska Nedelkoska, Tatjana Blazevska (2018). Vegetable consumption and bone mineral density in females. Journal of Hygienic Engineering and Design, Vol. 23, pp. 81-90.
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5. Ewa Błaszczyk-Bębenek, Paweł Jagielski, Małgorzata Schlegel-Zawadzka (2018). Characteristics of energy drink consumption among adolescents from southern Poland. Journal of Hygienic Engineering and Design, Vol. 23, pp. 91-98.
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6. Januz Duraj, Vangjel Ceroni (2018). Biochemical indicators in serum influenced by the downer syndrome in dairy cows. Journal of Hygienic Engineering and Design, Vol. 23, pp. 99-102.
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7. Gordana Šebek (2018). Privilege of sellected biotypes of wild apples (Malus sylvestris Miller) for the production of generative rootstocks. Journal of Hygienic Engineering and Design, Vol. 23, pp. 103-113.
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8. Valentina Krishtafovich, Dmitry Krishtafovich, Miroslav Djordjevic, Diana Shara Futdinova (2018). Optimizing the formula of meat-containing half-finished products in dough. Journal of Hygienic Engineering and Design, Vol. 23, pp. 114-118.
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