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International Journal of Food Science|June 29, 2026
Consumer Awareness and Acceptance of Palm Weevil Larvae (Rhynchophorus phoenicis) for Use in Processed Meat ProductsMercy Amo Aggrey, Worlah Yawo Akwetey
International Journal of Food Science|July 10, 2026
Phytochemical and In Vitro Antibacterial Assessment of Selected Wild Edible Plants From Southwestern EthiopiaDuresa Dedefo, Tamene Daba Rumicha, Gemmechu Hasen, et al.
International Journal of Food Science|April 30, 2026
Effects and Mechanisms of Lactobacillus rhamnosus MP108 Probiotic Intervention During Pregnancy on Offspring NeurodevelopmentWeizhi Zhong, Lilin Xiao, Huilan Ye, et al.
International Journal of Food Science|April 6, 2026
Valorizing Salicornia brachiata Seeds: A Rich Source of Polyphenols, Essential Fatty Acids, and Therapeutic BioactivitiesPoornima Jeewanthi, Nilaksha Navod, Sanath Madhushantha, et al.
International Journal of Food Science|April 9, 2026
Amino Acid and Mineral Element Analysis and Quality Evaluation of Different Color Fruits of Nitraria in QinghaiChangmao Chen, Yu Tang, Yang Yang, et al.
International Journal of Food Science|April 24, 2026
Upcycling Goatskin By-Products Into Collagen Gel: Influence of Hydrothermal Intensity on Molecular Structure and Gel PerformanceYi Zhang, Xian Li, Ruipei Duan, et al.
International Journal of Food Science|April 15, 2026
Development and Stepwise Optimization of Freeze-Dried Seasoning Cubes From Traditional Fish Sauce: A Postharvest Approach for Value-Added Aquatic ProductsVan Thinh Pham, Nguyen Ngoc Thuy Duong Tran, Thanh Viet Nguyen
International Journal of Food Science|August 15, 2026
Comprehensive Review on Bulla: Uses and Nutritional, Cultural, and Processing Perspectives of an Enset-Derived Food in EthiopiaGetu Weyya, Habtamu Admassu, Eneyew Tadesse, et al.
International Journal of Food Science|August 19, 2026
From By-Product to Value: Impact of Spent Myrtle Berries on the Quality of Sheep-Milk YoghurtAngela Carboni, Roberto Cabizza, Pietro Paolo Urgeghe, et al.
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