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International Journal of Food Science|August 19, 2026
Roles of Cold Plasma Treatment on the Functional Properties of Plant-Based ProteinsAishat O Adejoh, Linda A Kpomblekou, Flora G C Ekezie, et al.International Journal of Food Science|September 8, 2026
Melon Peel Incorporation in Soy Protein-Maize Starch Extrudates: Effects of Formulation and Extrusion Variables on Chemical Composition, Antioxidant and Sensory PropertiesBetsabé Hernández-Santos, Jesús Rodríguez-Miranda, Juan G Torruco-Uco, et al.International Journal of Food Science|December 12, 2022
Evaluation of Antioxidant Capacity (ABTS and CUPRAC) and Total Phenolic Content (Folin-Ciocalteu) Assays of Selected Fruit, Vegetables, and SpicesJenson George, David Edwards, Sharon Pun, et al.International Journal of Food Science|October 16, 2020
Interactive Effects of Chemical Pretreatment and Drying on the Physicochemical Properties of Cassava Flour Using Response Surface MethodologyElohor Oghenechavwuko Udoro, Tonna Ashim Anyasi, Afam I O JideaniInternational Journal of Food Science|June 14, 2021
Mass Transfer during Atmospheric and Vacuum Frying of ChorizoPiedad Margarita Montero Castillo, Lesly Torres Díaz, Sandy Torres Díaz, et al.International Journal of Food Science|October 2, 2020
Physical Characteristics of Amorphous and Crystalline Coconut Sugar Powder with the Addition of Tricalcium Phosphate (TCP) as an Anticaking AgentBambang Nurhadi, Nandi Sukri, Rudy Adi Saputra, et al.International Journal of Food Science|July 11, 2022
Thermal Inactivation of Salmonella enterica and Listeria monocytogenes in Quesillo Manufactured from Raw MilkMayra Márquez-González, Luis F Osorio, Carmen G Velásquez-Moreno, et al.International Journal of Food Science|January 9, 2023
Composition and Functional Effect of Mango (Mangifera indica L.) Almond Flours on Wheat Dough RheologyGaston Zomegni, Clement Saidou, Pierre Désiré Mbougueng, et al.International Journal of Food Science|December 26, 2022
Ultrasound-Assisted Stable Curcumin Nanoemulsion and Its Application in Bakery ProductUday Bagale, Ammar Kadi, Artem Malinin, et al.International Journal of Food Science|June 3, 2022
Possibilities of Using Macrolepiota procera in the Production of Prohealth Food and in MedicineIwona Adamska, Grzegorz TokarczykPageof 85