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International Journal of Food Science|April 24, 2025
Effect of Boiling on Heavy Metal and Cyanide Concentrations and Associated Health Risks in Cassava and Cocoyam From a Gold Mining Area in Kade, GhanaCecilia Owusu-Agyemang Fobi, Guy Eshun, Twumasi Ankrah Kwarteng, et al.
International Journal of Food Science|April 14, 2025
Production and Characterization of Pectinase Through Solid-State Fermentation of Orange Peels by a Mutant Yeast StrainUroosa Ejaz, Asma Hanif, Ahsan Ali Khan, et al.
International Journal of Food Science|April 10, 2025
Amelioration of Ulcerative Colitis in BALB/c Mice by Probiotic-Fermented Aegle marmelos JuicePritika Sharma, Aakriti Garg, Nidhi, et al.
International Journal of Food Science|June 28, 2024
Essential Oil and Smoke Components of Artemisia absinthium and Hagenia abyssinicaNigussie Kebie, Melaku Assefa Sisay
International Journal of Food Science|May 20, 2024
Assessment of Physicochemical Properties of Orange Juice Concentrate Formulated with Pectin, Xanthan, and CMC HydrocolloidsMehrdad Mohammadi, Mina Mahdavi-Yekta, S Fatemeh S Reihani, et al.
International Journal of Food Science|December 15, 2025
Quality and Digestibility of Gluten-Free Cookies Made From Rice Flour Substituted With Highly Enzyme-Resistant Mung Bean StarchNguyen Thi Mai Huong, Nguyen Ngoc Thanh Tien, Nguyen Thi Lan Phi, et al.
International Journal of Food Science|December 15, 2025
Preparation of Astragalus membranaceus Millet Rice Crust and Evaluation of Nutritional Components and Physicochemical PropertiesMengyu Cui, Yong Qin, Yufan Shang, et al.
International Journal of Food Science|December 18, 2025
Characterization of Starches From Pueraria lobata and Pueraria thomsonii: Structural and Physicochemical Properties and Comparison With Commercial StarchesJianbin Shi, Haofeng Zou, Yong Sui, et al.
International Journal of Food Science|November 24, 2025
Correction to "Effect of Cowpea and Pumpkin Powders on the Physicofunctional Properties, Total Phenolic Content, Antioxidant Activity, and Consumer Acceptability of Soup"
International Journal of Food Science|April 29, 2024
In Vitro Antioxidant and Antimicrobial Properties of Composite Flour Formulations Developed Using Selected Local Grain VarietiesT P Sathsara S Perera, Pahan I Godakumbura, M A B Prashantha, et al.
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