Research Topic · Peer-Reviewed

Shelf Life of Food Products

Shelf life of food products refers to the period during which food remains safe, nutritious, and acceptable for consumption under specified storage conditions. Research published in the International Journal of Nutrition addresses multiple dimensions of this topic, including microbial stability, preservation strateg…

Curated from this journal's research 📚 8 peer-reviewed articles cited Cited 129× across the literature 🔖 ISSN 2379-7835 🗓 Reviewed July 2026

Overview

Shelf life of food products refers to the period during which food remains safe, nutritious, and acceptable for consumption under specified storage conditions. Research published in the International Journal of Nutrition addresses multiple dimensions of this topic, including microbial stability, preservation strategies, and quality degradation pathways. Studies have examined the microbiological and nutritional properties of processed foods such as fish sausages, evaluating how formulation affects product longevity and safety. The journal has published work on natural preservation methods, particularly the application of oregano extract to extend shelf life while maintaining food safety and potentially enhancing gastrointestinal health. Research on biogenic amines has explored how these compounds accumulate during food storage and fermentation, serving as indicators of spoilage and potential toxicological concerns. Additionally, investigations of probiotic supplements and beverages have assessed the viability of beneficial microorganisms throughout product shelf life in commercial markets. The journal has also addressed the stability and safety of therapeutic nutritional products designed for vulnerable populations. Understanding shelf life is essential for reducing food waste, ensuring consumer safety, preventing foodborne illness, and maintaining the nutritional value of products from production through consumption.

Research published in this journal

8 peer-reviewed articles, ranked by relevance. Each links to its DOI.

2020

The Role of Biogenic Amines in Nutrition Toxicology: Review

Ozcelik FatihCorresponding author
University of Health Sciences, Sultan 2. Abdulhamid Han Training and Research Hospital, Department of Medical Biochemistry, Istanbul, Turkey
International Journal of Nutrition Cited by 20 doi:10.14302/issn.2379-7835.ijn-20-3171

How this research is being cited

The 8 articles above have been cited 129 times in the scholarly literature. Citation data via OpenAlex and Crossref, updated Jun 2026.

A sample of recent works citing this journal's research on Shelf Life of Food Products, linking to each citing work.

Editorial oversight

Curated from peer-reviewed research published in International Journal of Nutrition (ISSN 2379-7835).

Journal editorial board
Kadri Koppel · United States Alicja Kuban-Jankowska · Poland Luigia Pazzagli · Italy

This page summarises published research for orientation; it is not medical or professional advice.