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International Journal of Food Science|July 24, 2023
Evaluating the Antioxidant Properties of Unifloral Honey (Apis mellifera L.) from EthiopiaOfijan TesfayeInternational Journal of Food Science|August 14, 2023
Effects of pH, Total Soluble Solids, and Pectin Concentration on Color, Texture, Vitamin C, and Sensory Quality of Mango Fruit BarNgoc Duc Vu, Van Muoi Nguyen, Thanh Truc TranInternational Journal of Food Science|August 31, 2023
Effect of Potassium Permanganate as an Ethylene Scavenger and Physicochemical Characterization during the Shelf Life of Fresh Banana (Musa paradisiaca)Brayan Ronaldo Gutierrez-Aguirre, Ramiro Enmanuel Llave-Davila, Luis Alberto Olivera-Montenegro, et al.International Journal of Food Science|September 28, 2023
Modification of Konjac Biodegradable Material Using Deacetylation and Reinforcement Process for Its Applications in Food PackagingSupaphada Sonthithaveelap, Rarisara Impaprasert, Worapot Suntornsuk, et al.International Journal of Food Science|August 28, 2023
Assessment of Postharvest Practices of Tuna Sold at the Honiara Fish Market in the Solomon IslandsMadeline Kili Solo, Jimaima Lako, Francis Mani, et al.International Journal of Food Science|September 25, 2023
Use of Micronization and Complex Coacervation to Preserve Antioxidant Properties of FlavonoidsRinat Fatkullin, Irina Kalinina, Natalya Naumenko, et al.International Journal of Food Science|October 2, 2023
Bioactivity of the Ethanol Extract of Clove (Syzygium aromaticum) as AntitoxinErwin Afrendi, Muhammad Eka Prastya, Rika Indri Astuti, et al.International Journal of Food Science|April 20, 2026
Interaction and Antioxidant Functions of Lactoferrin-Polygonatum sibiricum Polysaccharide Complexes at Different pHRunru Xiang, Duoduo Zhang, Shunjie Kang, et al.International Journal of Food Science|May 4, 2026
Enzymatic and Nonenzymatic Antioxidant Systems Affected by the Application of Hydrothermal Treatment and Calcium Chloride in Papaya FruitBlanca Alicia López-Zazueta, Martha Edith López-López, Roberto Gutiérrez-Dorado, et al.International Journal of Food Science|May 4, 2026
Effects of Chemical Ripening With Calcium Carbide on Nutritional Composition, Antioxidant Capacity and Heavy Metal Accumulation in Climacteric FruitsAbduljalil Muhammad Mode, Umar Faruk Magaji, Musa Sodiq Babatunde, et al.Pageof 85