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International Journal of Food Science|January 17, 2022
Changes in Metabolic Regulation and the Microbiota Composition after Supplementation with Different Fatty Acids in db/db MiceBeatriz Elina Martínez-Carrillo, Talia Mondragón-Velásquez, Ninfa Ramírez-Durán, et al.International Journal of Food Science|January 3, 2022
Knowledge, Practice, and Availability of Iodized Salt and Associated Factors in Jibat Woreda, West Shoa Zone, EthiopiaHabtamu Fekadu Gemede, Badasa Tamiru, Meseret Belete FiteInternational Journal of Food Science|December 3, 2021
Metabolite Profiles of the Green Beans of Indonesian Arabica Coffee VarietiesNizar Happyana, Amelinda Pratiwi, Euis Holisotan HakimInternational Journal of Food Science|October 27, 2022
Comparative Evaluation of Physicochemical, Antioxidant, and Sensory Properties of Red Wine as Markers of Its Quality and AuthenticityChigozie E Ofoedu, Ebelechukwu O Ofoedu, James S Chacha, et al.International Journal of Food Science|October 27, 2022
Formulation and Optimization of Complementary Food Based on Its Nutritional and Antinutritional AnalysisElsabet Getachew Aynalem, Ramesh DuraisamyInternational Journal of Food Science|November 7, 2022
Development of Fermented Sweet Potato Flour (Ipomoea batatas L.) Supplemented with Mackerel (Scomber scombrus) Meal-Based BiscuitsHippolyte Tene Mouafo, Germaine Yadang, Gabrielle Ofakem Sibozo, et al.International Journal of Food Science|October 18, 2022
Catechin-Albumin Conjugates: Enhanced Antioxidant Capacity and Anticancer EffectsTooru Ooya, Izumi HaraguchiInternational Journal of Food Science|October 26, 2022
Nutritional, Physicochemical, and Organoleptic Properties of Camel Meat Burger Incorporating Unpollinated Barhi Date Fruit PulpEl Sayed A Abd El-Hady, Hani A Alfheeaid, Mohamed M Abd El-Razik, et al.International Journal of Food Science|October 17, 2022
Onion Essential Oil-in-Water Emulsion as a Food Flavoring Agent: Effect of Environmental Stress on Physical Properties and Antibacterial ActivityElham Taghavi, Afifah Syazwani Abdul Salam, Navideh Anarjan, et al.International Journal of Food Science|October 17, 2022
Value-Added Dietary Fiber Concentrate Obtained as Waste after Protein Isolation from Ethanol-Treated Sunflower MealPetya Ivanova, Hristo Kalaydzhiev, Anton Slavov, et al.Pageof 85