Hygienic Engineering and Design
1. Roger Scheffler (2013). Preventive measures to reduce the risk of cross contamination on direct food contact surfaces of conveyor belts. Journal of Hygienic Engineering and Design, Vol. 5, pp. 3-5.
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2. Ahmet Can Ozcan (2013). Dr Jekyll or Mr Hyde: Signification of hygiene in industrial design. Journal of Hygienic Engineering and Design, Vol. 5, pp. 6-10.
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Food Quality and Safety
1. Kamile Nazan Turhan (2013). Cellulose based packaging films containing natural antimicrobial agents. Journal of Hygienic Engineering and Design, Vol. 5, pp. 13-17.
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2. Fatma Coskun, Fikret Pazır (2013). Impact of non-thermal processing technologies on quality of some fruit juices. Journal of Hygienic Engineering and Design, Vol. 5, pp. 18-24.
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3. Valentina Pavlova, Ljubica Karakashova, Viktorija Stamatovska, Naiden Delchev, Ljupka Necinova, Gjore Nakov, Marija Menkinoska, Tatjana Blazevska (2013). Storage impact on the quality of raspberry and peach jams. Journal of Hygienic Engineering and Design, Vol. 5, pp. 25-28.
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4. Delina Troja, Laura Shabani, Alvena Boduri, Rozana Troja (2013). Monitoring and assesment of micorbiological charge in widely used pharmaceutical products. Journal of Hygienic Engineering and Design, Vol. 5, pp. 29-33.
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5. Susanne Braun (2013). Global Harmonization Initiative: On the way to a global consensus on safety food regulations. Journal of Hygienic Engineering and Design, Vol. 5, pp. 34-37.
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6. Dmitry Kulev, Ilyana Negrutsa (2013). Food products and ingredients safety issues in the customs union’ common economic space. Journal of Hygienic Engineering and Design, Vol. 5, pp. 38-42.
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Food Production and Processing
1. Fatmira Allmuca, Xhevaire Dulja, Aulona Veizi (2013). Organoleptic characterization of mono cultivar extra-virgin olive oils in Albania. Journal of Hygienic Engineering and Design, Vol. 5, pp. 45-47.
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