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International Journal of Food Science|July 8, 2024
Optimization of Enzymatic Hydrolysis by Protease Produced from Bacillus subtilis MTCC 2423 to Improve the Functional Properties of Wheat Gluten HydrolysatesHari Prasath Rajendhran, Vinoth Kumar Vaidyanathan, Swethaa Venkatraman, et al.International Journal of Food Science|July 10, 2024
Methylxanthine and Flavonoid Contents from Guarana Seeds (Paullinia cupana): Comparison of Different Drying Techniques and Effects of UV RadiationAndré Luiz Sampaio da Silva Junior, Madson Moreira Nascimento, Herick Macedo Santos, et al.International Journal of Food Science|August 6, 2024
The Revalorization of Fishery By-Products: Types, Bioactive Compounds, and Food ApplicationsDiana Jimenez-Champi, Frank L Romero-Orejon, Ana María Muñoz, et al.International Journal of Food Science|August 6, 2024
Influence of Blanching Time on the Phytochemical and Nutritive Value of Cowpea (Vigna unguiculata L. Walp) Leafy VegetableM Y Maila, P E TsekeInternational Journal of Food Science|August 6, 2024
Exploring Phytochemical Profile, Pharmaceutical Activities, and Medicinal and Nutritional Value of Wild Edible Plants in EthiopiaWoinshet Kassie Alemu, Limenew Abate Worku, Rakesh Kumar Bachheti, et al.International Journal of Food Science|August 16, 2024
Application of Grape Stems Extract to Increase the Antioxidant Capacity of WhiskeyAnatoliy Kazak, Yurij Grishin, Joel B Johnson, et al.International Journal of Food Science|July 30, 2024
Inactivation Kinetics of Pathogenic and Nonpathogenic Bacteria Upon In Vitro Treatment With Cold Atmospheric Pressure Plasma (CAPP)Venetia Samioti, Evangelia Kriti, Aikaterini Spanou, et al.International Journal of Food Science|September 14, 2023
Sucrose, Lactose, Thermogravimetry, and Differential Thermal Analysis: The Estimation of the Moisture Bond Types in Lactose-Containing Ingredients for Confectionery Products with Reduced Glycemic IndexElena Melnikova, Ekaterina Bogdanova, Daria Paveleva, et al.International Journal of Food Science|December 21, 2023
Recording Postprandial Glucose Reactions with Potato Starch Structural ImprovementsSadaf Bashir, Zubair Farooq, Sobia Zafar, et al.International Journal of Food Science|December 11, 2023
Effect of Ultrasonic-Assisted Enzymatic Hydrolysis on Functional Properties and Antioxidant Activity of Eri Silkworm Pupa Protein IsolateKanchana Thongrattanatrai, Rarisara Impaprasert, Worapot Suntornsuk, et al.Pageof 85