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International Journal of Food Science|February 24, 2016
Effect of Hydroxypropylation on Functional Properties of Different Cultivars of Sweet Potato Starch in Sri LankaSuraji Senanayake, Anil Gunaratne, K K D S Ranaweera, et al.International Journal of Food Science|February 24, 2016
Chemical and Functional Properties of Chia Seed (Salvia hispanica L.) GumMaira Rubi Segura-Campos, Norma Ciau-Solís, Gabriel Rosado-Rubio, et al.International Journal of Food Science|February 24, 2016
Spray Drying of Rhodomyrtus tomentosa (Ait.) Hassk. Flavonoids Extract: Optimization and Physicochemical, Morphological, and Antioxidant PropertiesPingping Wu, Qian Deng, Guangzhi Ma, et al.International Journal of Food Science|February 24, 2016
A Study on the Quality and Identity of Brazilian Pampa Biome Honey: Evidences for Its Beneficial Effects against Oxidative Stress and HyperglycemiaL C Cruz, J E S Batista, A P P Zemolin, et al.International Journal of Food Science|February 24, 2016
Rheological Characterization of Isabgol Husk, Gum Katira Hydrocolloids, and Their BlendsVipin Kumar Sharma, Bhaskar Mazumder, Vinod NautiyalInternational Journal of Food Science|February 24, 2016
Ripening of Sudanese Braided (Muddaffara) Cheese Manufactured from Raw or Pasteurized Milk: Effect of Heat Treatment and Salt Concentration on the Physicochemical PropertiesMohamed O E Altahir, Elgasim A Elgasim, Isam A Mohamed AhmedInternational Journal of Food Science|February 24, 2016
The Use of Lactic Acid Bacteria Starter Culture in the Production of Nunu, a Spontaneously Fermented Milk Product in GhanaFortune Akabanda, James Owusu-Kwarteng, Kwaku Tano-Debrah, et al.International Journal of Food Science|February 24, 2016
Effect of Cymbopogon martinii, Foeniculum vulgare, and Trachyspermum ammi Essential Oils on the Growth and Mycotoxins Production by Aspergillus SpeciesNegero Gemeda, Yimtubezinash Woldeamanuel, Daniel Asrat, et al.International Journal of Food Science|February 24, 2016
Nutritional Properties and Antinutritional Factors of Corn Paste (Kutukutu) Fermented by Different Strains of Lactic Acid BacteriaTchikoua Roger, Tatsadjieu Ngouné Léopold, Mbofung Carl Moses FuntongInternational Journal of Food Science|February 24, 2016
Food Processing and Maillard Reaction Products: Effect on Human Health and NutritionNahid Tamanna, Niaz MahmoodPageof 85