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International Journal of Food Science|April 25, 2022
Decision Tree of Materials: A Model of Halal Control Point (HCP) Identification in Small-Scale Bakery to Support Halal CertificationSucipto Sucipto, Reza Wahyu Damayanti, Claudia Gadizza Perdani, et al.International Journal of Food Science|May 1, 2023
Microbiological Profile and Hygienic Quality of Foodstuffs Marketed in Collective Catering in Central MoroccoRachid Amaiach, Sanae Lairini, Mouhcine Fadil, et al.International Journal of Food Science|August 25, 2020
Antioxidant and Nutritional Properties of Domestic and Commercial Coconut Milk PreparationsAsiri N Karunasiri, Mahendra Gunawardane, Chathuri M Senanayake, et al.International Journal of Food Science|August 25, 2020
Traditional Practices and Consumer Habits regarding Consumption of Underutilised Vegetables in Kilimanjaro and Morogoro Regions, TanzaniaJames S Chacha, Henry S LaswaiInternational Journal of Food Science|April 5, 2021
Bioactive Substances, Heavy Metals, and Antioxidant Activity in Whole Fruit, Peel, and Pulp of Citrus FruitsAnna Czech, Agnieszka Malik, Bożena Sosnowska, et al.International Journal of Food Science|April 9, 2021
Studies on Microbial Quality, Protein Yield, and Antioxidant Properties of Some Frozen Edible InsectsPeter Kurdi, Patspon Chaowiwat, Jirathit Weston, et al.International Journal of Food Science|August 18, 2020
Food Insecurity among People Living with HIV/AIDS on ART Follower at Public Hospitals of Western EthiopiaAdugna Oluma, Muktar Abadiga, Getu Mosisa, et al.International Journal of Food Science|July 31, 2025
Effect of Blend Levels on Composite Bread Prepared From Anchote (Coccinia abyssinica) Starch and Wheat FlourEtalema Desta Tulu, Ramesh Duraisamy, Belay Haile Kebede, et al.International Journal of Food Science|August 4, 2025
Nutrient Content, Functional Properties and Acceptability of Rock Buns Formulated From Freeze-Dried Detroit Dark Red Beetroot Pomace FlourIsaac Amoah, Ransford Opoku Asante, Rose Attakora, et al.International Journal of Food Science|November 12, 2025
Comparisons of the Effects of Low- or High-Fat Diets Rich in Soybean Oil, Lard, and Tea Seed Oil on Markers of Blood-Brain Barrier and Neuroinflammation in Ovariectomized MiceShyh-Hsiang Lin, Cicilia Giofani Soetanto, Wan-Chun Chiu, et al.Pageof 85