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International Journal of Food Science|December 4, 2023
Home-Drying Operation Effect on Moisture Content, Electric Energy Consumption, Ascorbic Acid, Total Polyphenol Content, and Color of Sliced "Fuji" ApplesJeanethe Monsalves, Erick ScheuermannInternational Journal of Food Science|November 30, 2023
Evaluation of Minimum Inhibitory Concentration of Heavy Metals Contained in Packaging Material Digest on Prominent Gut MicrobiotaSenna Mukhi, Biranthabail Dhanashree, Rukmini Mysore Srikantiah, et al.International Journal of Food Science|January 15, 2024
Analysis of Fatty Acids and Amino Acids of Three Local Freshwater Bagridae Fish Species in the Kampar Kanan River, Indonesia, for Food SecurityAzrita Azrita, Hafrijal Syandri, HazlinaAhamad Zakeri, et al.International Journal of Food Science|July 24, 2024
The Art, Microbial Quality, Safety, and Physicochemical Characteristics of Jikita: A Traditional Ethiopian Fermented BeverageSemira Kemal, Anbessa Dabassa KorichaInternational Journal of Food Science|July 4, 2024
Curcuminoid Contents in Rhizomes of Some Zingiberaceous Plants Sold via Online Platforms: Influence of Species and Cultivation LocationChaowalit Monton, Orawan Theanphong, Pathamaporn Pathompak, et al.International Journal of Food Science|July 4, 2024
Bacterial Quality and Molecular Detection of Food Poisoning Virulence Genes Isolated from Nasser Lake Fish, Aswan, EgyptNady Khairy Elbarbary, Mohamed K Dandrawy, Ghada Hadad, et al.International Journal of Food Science|August 18, 2023
Antioxidant and Immunomodulatory Activities of Polysaccharides from Fermented Wheat Products of Grifola frondosa: In Vitro MethodsXiaoqing Xu, Ying Liu, Chunli Pan, et al.International Journal of Food Science|October 9, 2023
Physicochemical Properties of Wild Yam (Dioscorea villosa) StarchAbraham Olasupo Oladebeye, Aderonke Adenike Oladebeye, Jacob Olalekan ArawandeInternational Journal of Food Science|September 18, 2023
Edible Coating Formulated by Optimization from Aloe vera, Starch, and Arabic Gum Improved the Conservation of Banana (Musa acuminata) FruitsAlain Ngotio Tchinda, Mariette Anoumaa, Franck Laurins Tchouala Tazo, et al.International Journal of Food Science|June 23, 2023
The Effects of Quinoa and Amaranth Flour on the Qualitative Characteristics of Gluten-Free CakesRazieh Hamzehpour, Asiye Ahmadi DastgerdiPageof 85