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International Journal of Food Science|February 14, 2019
Characterization of Kenyan Honeys Based on Their Physicochemical Properties, Botanical and Geographical OriginMary Wanjiru Warui, Lise Hansted, Mary Gikungu, et al.International Journal of Food Science|July 15, 2017
Application of Response Surface Methodology to Study the Effects of Brisket Fat, Soy Protein Isolate, and Cornstarch on Nutritional and Textural Properties of Rabbit SausagesJoseph M Wambui, Edward G Karuri, Margaret M M WanyoikeInternational Journal of Food Science|January 19, 2023
Determination of Caffeine, Theobromine, and Theophylline by HPLC-DAD in Beverages Commonly Consumed in Lima, PeruKarolinhe A Gonzales-Yépez, Jorge Luis Vilela, Oscar ReáteguiInternational Journal of Food Science|April 4, 2019
Nutritional, Physicochemical, and Sensorial Evaluation of Flat Bread Supplemented with Quinoa FlourS A El-Sohaimy, M G Shehata, Taha Mehany, et al.International Journal of Food Science|April 6, 2019
The Effect of Different Amounts of Cinnamon Consumption on Blood Glucose in Healthy Adult IndividualsNildem Kizilaslan, Nihal Zekiye ErdemInternational Journal of Food Science|August 29, 2025
Analysis of the Nutritional Content, Phytochemicals, and Antioxidant Properties of the Unexploited Wild Grape Variety Ampelocissus indica (L.) Planch in Comparison to Vitis vinifera LWathsala Jayani Nandasiri, Isurika Rosini Fernando, Champa Disala JayaweeraInternational Journal of Food Science|June 21, 2017
Effectiveness of a Commercial Lactic Acid Bacteria Intervention Applied to Inhibit Shiga Toxin-Producing Escherichia coli on Refrigerated Vacuum-Aged BeefKatie R Kirsch, Tamra N Tolen, Jessica C Hudson, et al.International Journal of Food Science|May 15, 2018
Drying Rate and Product Quality Evaluation of Roselle (Hibiscus sabdariffa L.) Calyces Extract Dried with Foaming Agent under Different TemperaturesMohamad Djaeni, Andri Cahyo Kumoro, Setia Budi Sasongko, et al.International Journal of Food Science|June 1, 2018
Effect of Harvest Period on the Proximate Composition and Functional and Sensory Properties of Gari Produced from Local and Improved Cassava (Manihot esculenta) VarietiesAlphonse Laya, Benoît Bargui Koubala, Habiba Kouninki, et al.International Journal of Food Science|March 23, 2017
Protein and Metalloprotein Distribution in Different Varieties of Beans (Phaseolus vulgaris L.): Effects of CookingAline P Oliveira, Geyssa Ferreira Andrade, Bianca S O Mateó, et al.Pageof 85