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International Journal of Food Science|December 22, 2025
Natural Aging of a Local Indonesian Rice Variety: Physical, Chemical, and Cooking Quality AnalysesPurwa Tri Cahyana, Titi Candra Sunarti, Erliza Noor, et al.International Journal of Food Science|December 15, 2025
Utilization of Tomato (Solanum lycopersicum) Peel Powder as a Flavor Enhancer and Natural Antioxidant in Sausage FormulationXuyuan Nie, Meina Jiang, Kai Wang, et al.International Journal of Food Science|July 7, 2025
An Innovative Method of Obtaining Herbal Propolis Extracts and Application of its Spray-Dried Form as Natural Food PreservativesMichał Miłek, Ewelina Sidor, Radosław Bonikowski, et al.International Journal of Food Science|July 3, 2025
Dough Rheology, Physicochemical and Sensory Qualities of Muffins Made From Wheat-Partially Defatted Peanut Composite FlourTengetile Mkoko, Solomon W Kidane, Jeremiah S Shelembe, et al.International Journal of Food Science|July 2, 2025
Production and Quality Characteristics of Starter Culture Fermented Aliha, a Maize-Based Indigenous Fermented BeverageFelix Kwashie Madilo, Emmanuel Letsyo, Nii Korley Kortei, et al.International Journal of Food Science|May 14, 2025
Nutritional Quality of Fresh Tuber and Flour From Arisaema schimperianum (Amoch) Food Plant as Affected by Pretreatment Drying MethodsGezahegn Abawa Zeleke, Adamu Zegeye HadisInternational Journal of Food Science|July 9, 2025
Effect of Sargassum aquifolium Juice on Lipid Profile and Inflammatory Cytokines in Hypercholesterolemic RatsMuhamad Firdaus, Retno Tri Astuti, Yoga Dwi Jatmiko, et al.International Journal of Food Science|May 5, 2025
Extraction of Bioactive Compounds From Withania somnifera: The Biological Activities and Potential Application in the Food Industry: A ReviewSiva Karthikeyan Singirala, Praveen Kumar Dubey, Swarup RoyInternational Journal of Food Science|May 7, 2025
Rigor Mortis in Farmed Common Carp Cyprinus carpio: The Effects of Handling TemperatureA A Mohammed, A Y Jassim, A T Yesser, et al.International Journal of Food Science|October 1, 2025
Application of Propionibacterium and Lactobacillus Starter Cultures in Semidry Fermented and Smoked Sausage Production: Effects on Quality, Safety, and Nitrite ReductionSholpan Baytukenova, Ulzhan Ryspaeva, Saule Baytukenova, et al.Pageof 85