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International Journal of Food Science|November 15, 2018
Isolation, Characterization, and Quantification of Bacteria from African Sausages Sold in Nairobi County, KenyaW H Karoki, D N Karanja, L C Bebora, et al.International Journal of Food Science|July 30, 2019
Molecular Characterization of Fermenting Yeast Species from Fermented Teff Dough during Preparation of Injera Using ITS DNA SequenceBelay Tilahun Tadesse, Andualem Bahiru Abera, Anteneh Tesfaye Tefera, et al.International Journal of Food Science|January 25, 2021
The Use of Sage Oil Macerates (Salvia officinalis L.) for Oxidative Stabilization of Cod Liver Oil in Bulk Oil SystemsAgnieszka M Hrebień-Filisińska, Artur BartkowiakInternational Journal of Food Science|January 18, 2021
Effect of Psyllium Husk, Bran, and Raw Wheat Germ Addition on the Rheological Characteristics of Arabic (Pita) Bread DoughAhmad Aldughpassi, Tasleem Zafar, Jiwan S Sidhu, et al.International Journal of Food Science|January 29, 2021
Folin-Ciocalteu Reaction Alternatives for Higher Polyphenol Quantitation in Colombian Passion FruitsJuan C Carmona-Hernandez, Gonzalo Taborda-Ocampo, Clara H González-CorreaInternational Journal of Food Science|January 3, 2022
A Survey of the Vitamin and Mineral Content in Milk from Yaks Raised at Different AltitudesLin Yang, Chen Yang, Fumin Chi, et al.International Journal of Food Science|January 3, 2022
The Impact of Different Drying Techniques on the Physicochemical and Quality Characteristics of Oil Palm Fruit Mesocarp (Elaeis guineensis)Vida Gyimah Boadu, Edward Ken Essuman, Gifty Serwaa Otoo, et al.International Journal of Food Science|January 17, 2022
Cashew Apples in Ghana: Stakeholders' Knowledge, Perception, and UtilizationYaw Gyau Akyereko, Faustina Dufie Wireko-Manu, Francis Alemawor, et al.International Journal of Food Science|March 22, 2021
Immunomodulatory and Antioxidant Activities of Select Indonesian Vegetables, Herbs, and Spices on Human LymphocytesNovi Safriani, Fransiska Zakaria Rungkat, Nancy Dewi Yuliana, et al.International Journal of Food Science|December 27, 2021
Microbial and Chemical Characteristics of Doogh (Iranian Fermented Milk Drink)Sara Mohamadi, Vahid Mofid, Tayebeh Zeinali, et al.Pageof 85