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International Journal of Food Science|January 24, 2022
Variability of Essential and Nonessential Fatty Acids of Irish Rapeseed Oils as an Indicator of Nutritional QualityRebecca Coughlan, Siobhan Moane, Tracey Larkin
International Journal of Food Science|January 24, 2022
Correlations between the Total Antioxidant Activity and Biochemical Parameters of Cow Milk Depending on the Number of Somatic CellsSergei Yu Zaitsev, Oksana A Voronina, Anastasia A Savina, et al.
International Journal of Food Science|June 12, 2019
Postharvest Handling Practices and Perception of Potato Safety among Potato Traders in Nairobi, KenyaConsolata Nolega Musita, Michael Wandayi Okoth, George Ooko Abong'
International Journal of Food Science|June 13, 2019
Effect of Temperature and Duration Time of Maceration on Nitrate Content of Vernonia cinerea (L.) Less.: Circumscribed Central Composite Design and Method ValidationChaowalit Monton, Chitradee Luprasong
International Journal of Food Science|June 13, 2019
Healthy Foods as Proxy for Functional Foods: Consumers' Awareness, Perception, and Demand for Natural Functional Foods in PakistanAkhter Ali, Dil Bahadur Rahut
International Journal of Food Science|June 13, 2019
The Formulation of Cheese Analogue from Sweet Corn ExtractNur Aini, Vincentius Prihananto, Budi Sustriawan, et al.
International Journal of Food Science|June 11, 2019
In Vitro Antioxidant and Cancer Inhibitory Activity of a Colored Avocado Seed ExtractDeepti Dabas, Ryan J Elias, Gregory R Ziegler, et al.
International Journal of Food Science|August 30, 2021
Susceptibility to Oxidation of Selected Freshwater Fish Species Lipids as a Potential Source of Fish Oil in Dietary SupplementsGrzegorz Tokarczyk, Grzegorz Bienkiewicz, Patrycja Biernacka
International Journal of Food Science|February 10, 2023
Probiotic Properties of Exopolysaccharide-Producing Bacteria from NattoVongsathorn Ngampuak, Acharawan Thongmee, Napapan Pongpoungphet, et al.
International Journal of Food Science|August 12, 2022
Purification, HR-LC-ESI-MS-MS Identification, and Peptide Prediction of Bacteriocin-Like Inhibitory Substances Produced by Streptomyces sp. Isolated from Chanos chanosMuhammad Alfid Kurnianto, Hanifah Nuryani Lioe, Ekowati Chasanah, et al.
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