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International Journal of Food Science|April 20, 2026
Influences of Drying Methods on Water-Soluble, Insoluble, and Total Dietary Fiber Contents and Physicochemical Properties of Mung Bean (Vigna radiata), Guava (Psidium guajava), and Bitter Gourd (Momordica charantia)Eranga Gunawardhana, Rumesh Liyanage, S B Navaratne, et al.International Journal of Food Science|April 6, 2026
Drip Loss During Strawberry Thawing: A Simple Method for Predicting and Improving the Colour Stability of NectarsHelen Murray, Jhoan-Sebastian Rincon-Berbeo, Kristýna Šimková, et al.International Journal of Food Science|January 11, 2021
Delivering the Nutritional Needs by Food to Food Fortification of Staples Using Underutilized Plant Species in AfricaErnest Teye, Christabel Irene Deha, Rosemond Dadzie, et al.International Journal of Food Science|June 15, 2026
Optimization of Gluten-Free and Low-GI Crispy Cookies From Agrowaste Flours Using Nutritional Sweetener and Lecithin: A Qualitative and Functional AssessmentTiffany Arista Sutanto, Giovanni Aurelia Belinda, Christina Mumpuni Erawati, et al.International Journal of Food Science|June 17, 2026
The Effect of Ipomoea batatas on Glycemic Control and Lipid Profiles in Animal Models: A Systematic Review and Meta-AnalysisHapsari Sulistya Kusuma, Mohammad Sulchan, Heri-Nugroho H S, et al.International Journal of Food Science|July 12, 2026
Structural and Sensory Impacts of Black Garlic Particle-Based Fat Mimetics in Low-Fat MayonnaiseAvido Yuliestyan, Yulius Deddy Hermawan, Lisendra Marbelia, et al.International Journal of Food Science|July 9, 2026
Construction and Verification of a Mathematical Model of Storage Time With Respiratory Heat TransferLiying Duan, Haozhe Liu, Zhiqiang Fu, et al.International Journal of Food Science|June 25, 2026
Microbial Ecology at the Nexus of Food Safety and Biotechnology With Ecological Mechanisms, Risks, and Emerging InnovationsJackline A Tepson, Daniel S AgyirifoInternational Journal of Food Science|June 25, 2026
Effects of the Addition of Starches and Storage Duration on the Chemical Composition, Physicochemical, Rheological, and Sensory Properties of Yoghurt: A ReviewNgoualem Kégah Franklin, Ndjouenkeu RobertInternational Journal of Food Science|June 8, 2026
Musa balbisiana Seed: A Study on Extraction and the ComponentsHoang Thi Ngoc Nhon, Luu Thi Quynh Hoa, Nguyen Van Anh, et al.Pageof 85