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International Journal of Food Science|October 1, 2025
Fruit-Vegetable-Herb Blend-Based Polyphenol-Rich Food Powder: Physicochemical, Functional, Antioxidant, and Sensory EvaluationPramod K Prabhakar, Sanket Yadav, Yogesh Kumar, et al.International Journal of Food Science|October 1, 2025
Impact of Storage on the Color of a Green Isotonic Beverage With β-Cyclodextrin/Chlorophyll ComplexesClaudio Lombardelli, Ilaria Benucci, Chiara Pippolini, et al.International Journal of Food Science|October 1, 2025
Investigation of Non-Saccharomyces Yeasts for Developing Unique Flavor Profiles in Nonalcoholic Mulberry Fermented BeverageChommanat Kerdkhong, Rattiya Padungpol, Chalinee Khongsud, et al.International Journal of Food Science|October 1, 2025
Microbial Diversity, Nutritional Composition, and Health Implications of Fermented Locust Bean Seed (Dawadawa) From GhanaKwaku Moses Golly, Emmanuel Tetteh Doku, Afia Sakyiwaa Amponsah, et al.International Journal of Food Science|October 1, 2025
Optimization of the Fermentation Process and Sensory Evaluation of Wild Loquat (Uapaca kirkiana) Fruit WineTatenda A Mutangadura, Shepherd Manhokwe, Talknice Z Jombo, et al.International Journal of Food Science|April 21, 2020
Optimizing Steam Consumption of Mushroom Canning Process by Selecting Higher Temperatures and Shorter Time of RetortingDidik J Pursito, Eko H Purnomo, Dedi Fardiaz, et al.International Journal of Food Science|April 21, 2020
The Impact of Oxygen at Various Stages of Vinification on the Chemical Composition and the Antioxidant and Sensory Properties of White and Red WinesTomasz Tarko, Aleksandra Duda-Chodak, Paweł Sroka, et al.International Journal of Food Science|August 6, 2025
Characterisation and Hypolipidaemic Effects of Tlayudas, Widely Consumed Tortillas, Containing Ganoderma lucidum Extracts on an In Vivo Model of HypercholesterolaemiaGrace Preciado Iñiga, Daniel Martínez-Carrera, María E Meneses, et al.International Journal of Food Science|August 4, 2025
Impact of Fish By-Product Hydrolysates, a Novel Food, on the Nutritional and Technological Properties of Fusilli PastaPaula Ardila, Adrián Honrado, Juan B CalancheInternational Journal of Food Science|August 24, 2021
Nutritional Composition and Sensory Acceptability of Stinging Nettle (Urtica simensis) Flour-Supplemented Unleavened Maize (Zea mays L.) Flatbread (Kitta)Tona Zema Diddana, Gezahegn Nigusse Kelkay, Endale Elisho TeschaPageof 85