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International Journal of Food Science|August 7, 2026
Germinated Brown Rice: A Natural Source of Bioactive Compounds Boosting Human HealthGeorgiana Bosco, Valentina Taverniti, Alessandra Pino, et al.
International Journal of Food Science|August 23, 2026
Functional Wet Noodles Based on Modified Cassava Flour and Pumpkin Flour: Physicochemical, Bioactive, Structural, and Starch Digestibility CharacteristicsAgus Slamet, Wafit Dinarto, Sundari Sundari
International Journal of Food Science|April 7, 2021
Development of Seed Butter Made with Pumpkin, Sesame, and Sunflower Seeds and the Influence of Natural Antimicrobials and Stabilizers on Its Shelf LifeYung-Hsin Chien, Melvin A Pascall
International Journal of Food Science|October 31, 2017
Effects of Blanching and Natural Convection Solar Drying on Quality Characteristics of Red Pepper (Capsicum annuum L.)James Owusu-Kwarteng, Francis K K Kori, Fortune Akabanda
International Journal of Food Science|February 10, 2018
Seasonal Microbial Conditions of Locally Made Yoghurt (Shalom) Marketed in Some Regions of CameroonLamye Glory Moh, Lunga Paul Keilah, Pamo Tedonkeng Etienne, et al.
International Journal of Food Science|May 13, 2021
Hermetia illucens Protein Conjugated with Glucose via Maillard Reaction: Antioxidant and Techno-Functional PropertiesVusi Vincent Mshayisa, Jessy Van Wyk
International Journal of Food Science|May 14, 2021
Pasting and Dough Rheological Properties of Ackee (Blighia sapida) Aril Flour: A Contribution to the Search for Wheat Flour SubstitutesRamiro Torres-Gallo, Ricardo Durán, José García-Camargo, et al.
International Journal of Food Science|September 16, 2021
Performance Analysis and Quality Evaluation of Wheat Storage in Horizontal Silo BagsMohamed M El-Kholy, Reham M Kamel
International Journal of Food Science|May 8, 2020
Concentrations of Metals in Tissues of Cockle Anadara granosa (Linnaeus, 1758) from East Java Coast, Indonesia, and Potential Risks to Human HealthAgoes Soegianto, Trisnadi Widyaleksono Catur Putranto, Wahyuhani Lutfi, et al.
International Journal of Food Science|May 14, 2020
Physicochemical, Rheological, and Morphological Characteristics of Products from Traditional and Extrusion Nixtamalization Processes and Their Relation to StarchCarlos Martín Enríquez-Castro, Patricia Isabel Torres-Chávez, Benjamín Ramírez-Wong, et al.
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