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International Journal of Food Science|August 9, 2021
Functional Analysis of the Differences in the Dimensions of Two Types of Boiled and Steamed Rice GrainsMirosław Krzyśko, Waldemar Wołyński, Marek Domin, et al.International Journal of Food Science|August 9, 2021
Antioxidative Characteristics and Sensory Acceptability of Bread Substituted with Purple Yam (Dioscorea alata L.)Siti Tamaroh, Ajat SudrajatInternational Journal of Food Science|July 1, 2025
Biometric Indicators, Gelatin Yield, and Functional Properties of Fish Scale Waste From Three Species With Different Trophic LevelsHafrijal Syandri, Netti Aryani, Azrita AzritaInternational Journal of Food Science|July 7, 2025
Effect of Degree of Milling (DOM) on Physicochemical and Nutritional Quality of Selected Rice Variety (BRRI dhan78)Sharmin Akter, Rokeya Begum, Sharifa Sultana Dipti, et al.International Journal of Food Science|December 22, 2025
Preparation, Characterization, and In Vitro Bioactivity of Artemisia capillaris Thunb. Leaf Protein Peptide Selenium ChelatesWen-Lu Wei, Wen-Jun Wang, Chuan-Long Yu, et al.International Journal of Food Science|December 15, 2025
Survival of Staphylococcus aureus in Pasteurized White Cheese Preserved Under Different Storage Conditions and Brine ConcentrationsRnad Haddad, Murad Al-Holy, Amin N Olaimat, et al.International Journal of Food Science|December 11, 2025
Enhancing the Nutritional Value and Antioxidant Activity of Auricularia polytricha Through Efficient Utilization of Agricultural WasteZaili Qin, Nan Wu, Entaj Tarafder, et al.International Journal of Food Science|December 8, 2025
Understanding the Effect of Diluents on Powder Flow and Tablet Properties of Poorly Compressible Black Pepper Extract Using Mixture Design ApproachChaowalit Monton, Jirapornchai SuksaereeInternational Journal of Food Science|December 1, 2025
Maintenance of the Quality of Coffee (Coffea arabica L.) in Different Packaging and Storage LocationsClaudia Patricia Gallego, Jenny Pabón, Rubén Darío Medina, et al.International Journal of Food Science|February 18, 2025
First Characterization of Kombucha Beverages Brewed in Argentina: Flavors, Off-Flavors, and Chemical ProfilesTobías Moccia, Carolina Antuña, Clara Bruzone, et al.Pageof 85