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International Journal of Food Science & Technology|January 6, 2023
Linkages between soil, crop, livestock, and human selenium status in Sub-Saharan Africa: a scoping reviewBeaula Mutonhodza, Edward J M Joy, Elizabeth H Bailey, et al.International Journal of Food Science & Technology|March 29, 2021
Analysis of consumer-oriented quality characteristics of raw and boiled plantains in Cameroon: implication for breedingGérard Ngoh Newilah, Cédric Kendine Vepowo, Annie Takam Ngouno, et al.International Journal of Food Science & Technology|March 29, 2021
Quality attributes of fufu in South-East Nigeria: guide for cassava breedersUgo Chijioke, Tessy Madu, Benjamin Okoye, et al.International Journal of Food Science & Technology|March 29, 2021
Review of knowledge to guide product development and breeding for sweetpotato frying quality in West AfricaEdward E Carey, Reuben Ssali, Jan W LowInternational Journal of Food Science & Technology|March 29, 2021
End-user preferences for pounded yam and implications for food product profile developmentBolanle Otegbayo, Tessy Madu, Oluyinka Oroniran, et al.International Journal of Food Science & Technology|February 1, 2023
Cerrado and Pantanal fruit flours affect gut microbiota composition in healthy and post-COVID-19 individuals: an in vitro pilot fermentation studyCarolina Saori Ishii Mauro, Maryame Kadiri Hassani, Monica Barone, et al.International Journal of Food Science & Technology|October 19, 2020
Bioactive constituents, in vitro radical scavenging and antibacterial activities of selected Apis mellifera honey from KenyaHosea O Mokaya, Joel L Bargul, Janet W Irungu, et al.International Journal of Food Science & Technology|March 29, 2021
Textural and physicochemical predictors of sensory texture and sweetness of boiled plantainHermann Antonin Kouassi, Emma Fernande Assemand, Olivier Gibert, et al.International Journal of Food Science & Technology|March 29, 2021
Physicochemical and physiological changes during the ripening of Banana (Musaceae) fruit grown in ColombiaJhon Larry Moreno, Thierry Tran, Borja Cantero-Tubilla, et al.International Journal of Food Science & Technology|March 29, 2021
Identification of critical versus robust processing unit operations determining the physical and biochemical properties of cassava-based semolina (gari)Andrés Escobar, Eric Rondet, Layal Dahdouh, et al.Pageof 4