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International Journal of Food Science|February 24, 2016
Quality Assessment and Physicochemical Characteristics of Bran Enriched ChapattisB N Dar, Savita Sharma, Baljit Singh, et al.International Journal of Food Science|February 24, 2016
Rheological and Quality Characteristics of Taftoon Bread as Affected by Salep and Persian GumsM A Sahari, R Mohammadi, Z Hamidi EsfehaniInternational Journal of Food Science|February 24, 2016
Carbon Monoxide Fumigation Improved the Quality, Nutrients, and Antioxidant Activities of Postharvest PeachShaoying Zhang, Ying Li, Fei PeiInternational Journal of Food Science|February 24, 2016
Spray Dried Extract of Phormidium valderianum as a Promising Source of Natural AntioxidantDipan Chatterjee, Paramita Bhattacharjee, Gour Gopal Satpati, et al.International Journal of Food Science|February 24, 2016
Controlling Listeria monocytogenes Scott A on Surfaces of Fully Cooked Turkey Deli Product Using Organic Acid-Containing Marinades as Postlethality DipsGerardo Casco, Jennifer L Johnson, T Matthew Taylor, et al.International Journal of Food Science|February 24, 2016
Food Safety Training Is Associated with Improved Knowledge and Behaviours among Foodservice Establishments' WorkersHezekiah Kehinde Adesokan, Victor Oluwatoyin Akinseye, Grace Abiodun AdesokanInternational Journal of Food Science|February 24, 2016
Optimization of the Hydrolysis of Safflower Oil for the Production of Linoleic Acid, Used as Flavor PrecursorMarya Aziz, Florence Husson, Selim KermashaInternational Journal of Food Science|February 24, 2016
Evolution of Volatile Flavour Compounds during Fermentation of African Oil Bean (Pentaclethra macrophylla Benth) Seeds for "Ugba" ProductionC O Nwokeleme, J Obeta UgwuanyiInternational Journal of Food Science|February 24, 2016
Thermal Oxidation Induces Lipid Peroxidation and Changes in the Physicochemical Properties and β -Carotene Content of Arachis OilAyodeji Osmund Falade, Ganiyu ObohInternational Journal of Food Science|February 12, 2021
The Growth of Yeast and Fungi, the Formation of β-Glucan, and the Antibacterial Activities during Soybean Fermentation in Producing TempehSamsul Rizal, Maria Erna Kustyawati, Murhadi, et al.Pageof 85