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International Journal of Food Science|July 7, 2022
Characterisation of Polishing Frequency for Three Varieties of Sorghum Grain in Java, IndonesiaNur Arifah Qurota A'yunin, Taufiq Firdaus Al-Ghifari Atmadja, Nur Aini, et al.International Journal of Food Science|May 31, 2021
Effect of Anchote (Coccinia abyssinica) and Potato Starch Addition on Colloidal Stability of Pineapple JuiceAbebaw Teshome Tiruneh, Abebaw Ayele Negatu, Neela SatheeshInternational Journal of Food Science|October 5, 2020
Educational Intervention Improved Parental Knowledge, Attitudes, and Practices (KAP) and Adherence of Patients with Celiac Disease to Gluten-Free DietNour Amin Elsahoryi, Eyad Altamimi, Hadil Shafee Subih, et al.International Journal of Food Science|December 9, 2020
The Effect of Different Freezing Rates and Long-Term Storage Temperatures on the Stability of Sliced PeachesPaul Dawson, Wesam Al-Jeddawi, James RieckInternational Journal of Food Science|October 8, 2020
Antioxidant Activity, Enzyme Inhibition Potentials, and Phytochemical Profiling of Premna serratifolia L. Leaf ExtractsAdelina Simamora, Adit W Santoso, Kris H Timotius, et al.International Journal of Food Science|October 8, 2020
Determination of Punicalagins Content, Metal Chelating, and Antioxidant Properties of Edible Pomegranate (Punica granatum L) Peels and Seeds Grown in MoroccoTalal Sabraoui, Taleb Khider, Boubker Nasser, et al.International Journal of Food Science|June 14, 2021
Effect of Technological Process on True Retention Rate of Eicosapentaenoic and Docosahexaenoic Acids, Lipid Oxidation and Physical Properties of Canned Smoked Sprat (Sprattus sprattus)Zdzisław Domiszewski, Sylwia MierzejewskaInternational Journal of Food Science|June 14, 2021
Influence of Cooking Methods on Antioxidant Activities of Selected Leafy Vegetables Gymnema lactiferum, Wattakaka volubilis, and Argyreia populifolia in Sri LankaSathsara T Deyalage, Indira Wickramasinghe, Nimesha Amarasinghe, et al.International Journal of Food Science|January 29, 2021
The Polyphenol Profile and Antioxidant Potential of Irradiated Rye GrainsDorota Gumul, Wiktor BerskiInternational Journal of Food Science|February 19, 2021
Indigenous Microbiota to Leverage Traditional Dry Sausage ProductionNoelia Zulema Palavecino Prpich, Germán Edgardo Camprubí, María Elisa Cayré, et al.Pageof 85