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International Journal of Food Science|February 13, 2023
Characteristics of the Beef Cheek Meat-Based Sausage Added with Snakehead (Channa striata) GelatinRosmawati, Abu Bakar Tawali, Muhammad Irfan Said, et al.International Journal of Food Science|February 27, 2023
Production and Sensory Evaluation of Mixed Spices from Selected Local Spices Retailed in Ede, NigeriaOlufunke Dawodu, Moshood Abibu, Josephine Ajayi, et al.International Journal of Food Science|March 5, 2025
Distribution of Microbial Contaminants of Minimally Processed Salads Produced in Tunisia: Need to Strengthen Good Hygiene PracticesWidad Zernadji, Faten Rahmani, Sihem Jebri, et al.International Journal of Food Science|February 14, 2025
Development of Nutrient-Rich Injera Using Amaranthus Leaf/Grain and Teff Flours: A Study on Nutritional Value, Sensory Characteristics, and Storage StabilityBetelhem Abera, Ramesh Duraisamy, Tewodros Birhanu, et al.International Journal of Food Science|January 23, 2025
Quality Assurance of Total Carotenoids and Quercetin in Marigold Flowers (Tagetes erecta L.) as Edible FlowersKusumiyati Kusumiyati, Ine Elisa Putri, Yuda Hadiwijaya, et al.International Journal of Food Science|October 31, 2024
Effect of Fat Type and Mango Peel Powder on the Physicochemical Properties of Beef Patties During Cold Storage and In Vitro DigestionMartha Olivia Vázquez-Meza, Humberto González-Ríos, Gustavo Adolfo González-Aguilar, et al.International Journal of Food Science|November 15, 2024
Unlocking the Therapeutic and Antimicrobial Potential of Prunus armeniaca L. Seed Kernel OilZeenat Hamid, Ali Akbar, Kashif Kamran, et al.International Journal of Food Science|November 4, 2024
Volatile Metabolite Profiles of Robusta Green Bean Coffee From Different Geographical Origins in West Java and Their Correlation With Temperature, Rainfall, and Altitudes Using SPME GC-MS-Based MetabolomicsErly Marwani, Tati Surjati Syamsudin, Suci Awaliyah, et al.International Journal of Food Science|October 30, 2024
A Comparative Study on the Physicochemical and Antioxidant Properties of Honeys From Apis mellifera L. and Meliponula beccarii L. Collected From Western Oromia, EthiopiaOfijan Tesfaye, Diriba Muleta, Asnake DesalegnInternational Journal of Food Science|September 11, 2024
Characterization of Lactic Acid Bacterium Exopolysaccharide, Biological, and Nutritional Evaluation of Probiotic Formulated Fermented Coconut BeverageBukola Christianah Adebayo-Tayo, Bukola Rachael Ogundele, Oladeji Aderibigbe Ajani, et al.Pageof 85