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Food Science & Nutrition|December 5, 2018
Drying alters the phenolic constituents, antioxidant properties, α-amylase, and α-glucosidase inhibitory properties of Moringa (Moringa oleifera) leafAdedayo O Ademiluyi, Olubukola H Aladeselu, Ganiyu Oboh, et al.
Food Science & Nutrition|December 5, 2018
Prediction and suppression of internal blue discoloration in roots of daikon, the Japanese radish (Raphanus sativus L.)Katsunori Teranishi, Masayasu Nagata
Food Science & Nutrition|December 5, 2018
Nutritional characterization of carobs and traditional carob productsEleni Papaefstathiou, Agapios Agapiou, Stelios Giannopoulos, et al.
Food Science & Nutrition|December 5, 2018
Occurrence of aflatoxin in agricultural produce from local markets in Burundi and Eastern Democratic Republic of CongoPatchimaporn Udomkun, Charity Mutegi, Tesfamicheal Wossen, et al.
Food Science & Nutrition|December 5, 2018
Evaluation of secondary metabolites, antioxidant activity, and color parameters of Nepali winesAnkit Pandeya, Sagar Rayamajhi, Pravin Pokhrel, et al.
Food Science & Nutrition|December 5, 2018
Composition and biochemical properties of l-carnitine fortified Makgeolli brewed by using fermented buckwheatNamhyeon Park, Thi Thanh Hanh Nguyen, Gang-Hee Lee, et al.
Food Science & Nutrition|December 5, 2018
Effect of cooking on glycemic index, antioxidant activities, α-amylase, and α-glucosidase inhibitory properties of two rice varietiesBukola C Adedayo, Adeniyi A Adebayo, Esther E Nwanna, et al.
Food Science & Nutrition|December 5, 2018
What are the key factors influencing consumers' preference and willingness to pay for meat products in Eastern DRC?Patchimaporn Udomkun, John Ilukor, Jonathan Mockshell, et al.
Food Science & Nutrition|December 5, 2018
Influence of defatted mango kernel seed flour addition on the rheological characteristics and cookie making quality of wheat flourOlugbenga O Awolu, Lakshminarayan M Sudha, Balaraman Manohar
Food Science & Nutrition|December 5, 2018
Influence of maturity, smoking, and drying of fresh maize on sensory acceptability and nutritional content of the developed porridgesLizzie Saka, William Kasapila, Tinna A Ng'ong'ola Manani, et al.
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