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International Journal of Food Science|August 30, 2022
Impact of Different Combinations of Processing Steps on Product Quality and Proximate Composition of Bêche-de-mer: A Case Study from Sri LankaG Nishanthan, P A D A Kumara, S B Navarathne, et al.International Journal of Food Science|August 29, 2022
Profile of Bioactive Compounds, Aromas, and Cup Quality of Excelsa Coffee (Coffea liberica var. dewevrei) Prepared from Diverse Postharvest ProcessesDian Herawati, Michael Oscarius Loisanjaya, Radwa Husni Kamal, et al.International Journal of Food Science|August 29, 2025
Microbial Strains in Fermented Dairy: Unlocking Biofunctional Properties and Health BenefitsAnuradha Wijesekara, Viraj Weerasingha, Shishanthi Jayarathna, et al.International Journal of Food Science|September 2, 2025
Fingerprinting of Green Arabica Coffee Volatile Organic Compounds (VOCs): HS-GC-IMS Versus GC × GC-MSMatteo Bordiga, Vincenzo Disca, Marcello Manfredi, et al.International Journal of Food Science|May 26, 2021
Effect of Cocoa Bean Shell Addition on Metabolite Profile and Antioxidant Activity of Herbal InfusionsMaria Quijano-Avilés, Ivan Chóez-Guaranda, Rafael Viteri, et al.International Journal of Food Science|August 9, 2021
The Influence of the Use of Whole Grain Flour from Sprouted Wheat Grain on the Rheological and Microstructural Properties of Dough and BreadNatalia Naumenko, Irina Potoroko, Irina Kalinina, et al.International Journal of Food Science|August 8, 2022
Physicochemical Characterization of Detarium microcarpum Seeds from Northern BeninAdamou Gani Issa, Andriano Jospin Djossou, Mouaïmine Mazou, et al.International Journal of Food Science|August 5, 2022
Nutritional and Quality Characteristics of Some Foods Fortified with Dried Mushroom Powder as a Source of Vitamin DRehab Mohamed Ibrahim, Maha Ik Ali, Faten Farouk Abdel-SalamInternational Journal of Food Science|May 14, 2020
Response Surface Optimization of Cactus Pear (Opuntia ficus-indica) with Lantana camara (L. camara) Fruit Fermentation Process for Quality Wine ProductionZenebe Tadesse Tsegay, Solomon Mengistu LemmaInternational Journal of Food Science|April 30, 2021
Effect of Using Quinoa Flour (Chenopodium quinoa Willd.) on the Physicochemical Characteristics of an Extruded PastaOlga L Torres, Mariana Lema, Yessica V GaleanoPageof 85