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International Journal of Food Science|October 5, 2023
Harmonizing Drying Time, Layer Thickness, and Drier Zones for Drying Kinetics: Quality and Safety of Solar Tunnel-Dried Wet-Processed Parchment Coffee (Coffea arabica L.)Zenaba Kadir Abdissa, Yetenayet B Tola, Addisalem Hailu Taye, et al.International Journal of Food Science|September 22, 2023
Microbiological and Physicochemical Variations during Spontaneous Fermentation of Plantain MustOllo Kambire, Konan Mathurin Yao, Karamoko Detto, et al.International Journal of Food Science|September 20, 2023
Prevention and Control of Human Salmonella enterica Infections: An Implication in Food SafetyMwanaisha MkangaraInternational Journal of Food Science|September 23, 2024
Phytochemical Analysis and Bioactive Properties of Opuntia dillenii Flower Extracts, Compound, and Essential OilMohammad Elouazkiti, Manal Zefzoufi, Houda Elyacoubi, et al.International Journal of Food Science|September 24, 2024
Isolation and Identification of Yeasts in Marcha, a Rice Wine Starter Culture From NepalJayram Karmacharya, Prasansah Shrestha, Tika Bahadur Karki, et al.International Journal of Food Science|September 12, 2024
Effect of Cowpea and Pumpkin Powders on the Physicofunctional Properties, Total Phenolic Content, Antioxidant Activity, and Consumer Acceptability of SoupNyarai Mungofa, Daniso BeswaInternational Journal of Food Science|October 4, 2024
Extraction of Bioactive Compounds From Centella asiatica and Enlightenment of Its Utilization Into Food Packaging: A ReviewAthira R S Pillai, Yuvraj Khasherao Bhosale, Swarup RoyInternational Journal of Food Science|June 5, 2023
The Effect of Feeding Laying Hens with Nonindustrial Hemp Seed on the Fatty Acid Profile, Cholesterol Level, and Tocopherol Composition of Egg YolkYassine Taaifi, Kamal Belhaj, Farid Mansouri, et al.International Journal of Food Science|October 18, 2024
Formulation Development of Directly Compressible Tablets Incorporating Trisamo Extract With Synergistic Antioxidant ActivityJirapornchai Suksaeree, Thaniya Wunnakup, Natawat Chankana, et al.International Journal of Food Science|October 24, 2024
Smoked and Fermented Bushmeat (Mpunam) Products: Risk Assessment of Polycyclic Aromatic Hydrocarbons (PAHs) Resulting From ProcessingA S Amponsah, H E Lutterodt, G M Ankar-Brewoo, et al.Pageof 85