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International Journal of Food Science|February 24, 2016
Development of Low-Fat Soft Dough Biscuits Using Carbohydrate-Based Fat ReplacersBhawna Chugh, Gurmukh Singh, B K KumbharInternational Journal of Food Science|February 24, 2016
Survivability of Vibrio cholerae O1 in Cooked Rice, Coffee, and TeaJohn Yew Huat Tang, Bariah Ibrahim Izenty, Ahmad Juanda Nur' Izzati, et al.International Journal of Food Science|February 24, 2016
Bioactivity of Nonedible Parts of Punica granatum L.: A Potential Source of Functional IngredientsNawraj Rummun, Jhoti Somanah, Srishti Ramsaha, et al.International Journal of Food Science|February 24, 2016
Effect of Maltodextrins on the Rheological Properties of Potato Starch Pastes and GelsLesław Juszczak, Dorota Gałkowska, Teresa Witczak, et al.International Journal of Food Science|February 24, 2016
Determining Food Insecurity: An Application of the Rasch Model with Household Survey Data in UgandaAbraham Owino, Ronald Wesonga, Fabian NabugoomuInternational Journal of Food Science|February 24, 2016
Fruit Leathers: Method of Preparation and Effect of Different Conditions on QualitiesLemuel M Diamante, Xue Bai, Janette BuschInternational Journal of Food Science|February 24, 2016
Moisture Sorption Behaviour and Mould Ecology of Trade Garri Sold in South Eastern NigeriaTochukwu Samuel, J Obeta UgwuanyiInternational Journal of Food Science|February 24, 2016
Cooking Chicken Breast Reduces Dialyzable Iron Resulting from Digestion of Muscle ProteinsAditya S Gokhale, Raymond R MahoneyInternational Journal of Food Science|February 24, 2016
Effect of Acacia Gum, NaCl, and Sucrose on Physical Properties of Lotus Stem StarchRitika Puri, Balmeet Singh Gill, Yogesh KhetraInternational Journal of Food Science|February 24, 2016
Water Extractable Phytochemicals from Peppers (Capsicum spp.) Inhibit Acetylcholinesterase and Butyrylcholinesterase Activities and Prooxidants Induced Lipid Peroxidation in Rat Brain In VitroOmodesola O Ogunruku, Ganiyu Oboh, Ayokunle O AdemosunPageof 85