Showing 181 - 200 results of 306 for search '"International Journal of Food Science"', query time: 0.03s Refine Results
  1. 181
    The Effects of Garlic and Red Chilli Pepper Powder on Physicochemical, Microbiological, and Sensory Properties of Cincalok

    The Effects of Garlic and Red Chilli Pepper Powder on Physicochemical, Microbiological, and Sensory Properties of Cincalok by Risa Nofiani, Novi Maulidi Syahmurdiandi, Puji Ardiningsih

    Published 2021-01-01
    “…International Journal of Food Science…”
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  2. 182
    Bioactive Substances, Heavy Metals, and Antioxidant Activity in Whole Fruit, Peel, and Pulp of Citrus Fruits

    Bioactive Substances, Heavy Metals, and Antioxidant Activity in Whole Fruit, Peel, and Pulp of Citrus Fruits by Anna Czech, Agnieszka Malik, Bożena Sosnowska, Piotr Domaradzki

    Published 2021-01-01
    “…International Journal of Food Science…”
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  3. 183
    Fatty Acid Composition and Lipid Profile of Diospyros mespiliformis, Albizia lebbeck, and Caesalpinia pulcherrima Seed Oils from Nigeria

    Fatty Acid Composition and Lipid Profile of Diospyros mespiliformis, Albizia lebbeck, and Caesalpinia pulcherrima Seed Oils from Nigeria by Adewale Adewuyi, Rotimi Ayodele Oderinde

    Published 2014-01-01
    “…International Journal of Food Science…”
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  4. 184
    Salmonella Serovars, Antibiotic Resistance, and Virulence Factors Isolated from Intestinal Content of Slaughtered Chickens and Ready-to-Eat Chicken Gizzards in the Ilorin Metropolis, Kwara State, Nigeria

    Salmonella Serovars, Antibiotic Resistance, and Virulence Factors Isolated from Intestinal Content of Slaughtered Chickens and Ready-to-Eat Chicken Gizzards in the Ilorin Metropoli... by M. A. Raji, H. M. Kazeem, K. A. Magyigbe, A. O. Ahmed, D. N. Lawal, I. A. Raufu

    Published 2021-01-01
    “…International Journal of Food Science…”
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  5. 185
    Effects of Friction Plate Hardness and Surface Orientation on the Frictional Properties of Cereal Grain

    Effects of Friction Plate Hardness and Surface Orientation on the Frictional Properties of Cereal Grain by Zdzisław Kaliniewicz, Krzysztof Jadwisieńczak, Zbigniew Żuk, Stanisław Konopka, Adam Frączyk, Zbigniew Krzysiak

    Published 2020-01-01
    “…International Journal of Food Science…”
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  6. 186
    Intention to Purchase Foods Based on Insects, Arachnids, and Arthropods, Processed by 3D Printing in Panama Consumers

    Intention to Purchase Foods Based on Insects, Arachnids, and Arthropods, Processed by 3D Printing in Panama Consumers by Marcos E. González-Guzmán, Shyla Del-Aguila-Arcentales, Aldo Alvarez-Risco, Mercedes Rojas-Osorio, Jaime A. Yáñez

    Published 2024-01-01
    “…International Journal of Food Science…”
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  7. 187
    Delivering the Nutritional Needs by Food to Food Fortification of Staples Using Underutilized Plant Species in Africa

    Delivering the Nutritional Needs by Food to Food Fortification of Staples Using Underutilized Plant Species in Africa by Ernest Teye, Christabel Irene Deha, Rosemond Dadzie, Roseline Love MacArthur

    Published 2020-01-01
    “…International Journal of Food Science…”
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  8. 188
    Quantitative LAMP and PCR Detection of Salmonella in Chicken Samples Collected from Local Markets around Pathum Thani Province, Thailand

    Quantitative LAMP and PCR Detection of Salmonella in Chicken Samples Collected from Local Markets around Pathum Thani Province, Thailand by Virun Vichaibun, Panan Kanchanaphum

    Published 2020-01-01
    “…International Journal of Food Science…”
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  9. 189
    Nutritional and Rheological Characterization of an Infant Flour Based on Parboiled Rice (Oryza sativa), Spirulina (Spirulina platensis), and Cashew Nut (Anacardium occidentale)

    Nutritional and Rheological Characterization of an Infant Flour Based on Parboiled Rice (Oryza sativa), Spirulina (Spirulina platensis), and Cashew Nut (Anacardium occidentale) by Love Mouka Mahouli, Bruno Fotso Saah, Hygride Dongmo, Justine Odelonne Kenfack, Bilkissou Njapndounke, Marie Madeleine Nanga Ndjang, Mathilde Julie Klang

    Published 2022-01-01
    “…International Journal of Food Science…”
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  10. 190
    Underwater Shockwave Pretreatment Process to Improve the Scent of Extracted Citrus junos Tanaka (Yuzu) Juice

    Underwater Shockwave Pretreatment Process to Improve the Scent of Extracted Citrus junos Tanaka (Yuzu) Juice by Eisuke Kuraya, Akiko Touyama, Shina Nakada, Osamu Higa, Shigeru Itoh

    Published 2017-01-01
    “…International Journal of Food Science…”
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  11. 191
    Effects of Enzymatic Liquefaction, Drying Techniques, and Wall Materials on the Physicochemical Properties, Bioactivities, and Morphologies of Zinc-Amaranth (Amaranthus viridis L.) Powders

    Effects of Enzymatic Liquefaction, Drying Techniques, and Wall Materials on the Physicochemical Properties, Bioactivities, and Morphologies of Zinc-Amaranth (Amaranthus viridis L.)... by Siti Faridah Mohd Amin, Roselina Karim, Yus Aniza Yusof, Kharidah Muhammad

    Published 2021-01-01
    “…International Journal of Food Science…”
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  12. 192
    Comparative Effect of Crude and Commercial Enzyme on the Juice Recovery from Bael Fruit (Aegle marmelos Correa) Using Principal Component Analysis

    Comparative Effect of Crude and Commercial Enzyme on the Juice Recovery from Bael Fruit (Aegle marmelos Correa) Using Principal Component Analysis by Anurag Singh, H. K. Sharma, Sanjay Kumar, Ashutosh Upadhyay, K. P. Mishra

    Published 2013-01-01
    “…International Journal of Food Science…”
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  13. 193
    Characterizing Selected Sorghum Grain Varieties and Evaluating the Suitability of Their Malt Extracts for Cultivating Microbial Biomass

    Characterizing Selected Sorghum Grain Varieties and Evaluating the Suitability of Their Malt Extracts for Cultivating Microbial Biomass by Stellah Byakika, Ivan Muzira Mukisa, Yusuf Byenkya Byaruhanga

    Published 2021-01-01
    “…International Journal of Food Science…”
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  14. 194
    Effects of pH, Total Soluble Solids, and Pectin Concentration on Color, Texture, Vitamin C, and Sensory Quality of Mango Fruit Bar

    Effects of pH, Total Soluble Solids, and Pectin Concentration on Color, Texture, Vitamin C, and Sensory Quality of Mango Fruit Bar by Ngoc Duc Vu, Van Muoi Nguyen, Thanh Truc Tran

    Published 2023-01-01
    “…International Journal of Food Science…”
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  15. 195
    Effect of HTST Thermal Treatments on End-Use Quality Characteristics of Goat Milk

    Effect of HTST Thermal Treatments on End-Use Quality Characteristics of Goat Milk by B. D. Rohitha Prasantha, K. M. S. Wimalasiri

    Published 2019-01-01
    “…International Journal of Food Science…”
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  16. 196
    Effect of Fungal and Fungal-Bacterial Tempe-Type Fermentation on the Bioactive Potential of Grass Pea Seeds and Flaxseed Oil Cake Mix

    Effect of Fungal and Fungal-Bacterial Tempe-Type Fermentation on the Bioactive Potential of Grass Pea Seeds and Flaxseed Oil Cake Mix by Bożena Stodolak, Maja Grabacka, Anna Starzyńska-Janiszewska, Robert Duliński

    Published 2024-01-01
    “…International Journal of Food Science…”
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  17. 197
    Effect of Starter Culture and Low Concentrations of Sodium Nitrite on Fatty Acids, Color, and Escherichia coli Behavior during Salami Processing

    Effect of Starter Culture and Low Concentrations of Sodium Nitrite on Fatty Acids, Color, and Escherichia coli Behavior during Salami Processing by Carla María Blanco-Lizarazo, Indira Sotelo-Díaz, José Luis Arjona-Roman, Adriana Llorente-Bousquets, René Miranda-Ruvalcaba

    Published 2018-01-01
    “…International Journal of Food Science…”
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  18. 198
    Microbiological Quality Assessment of Popular Fresh Date Samples Available in Local Outlets of Dhaka City, Bangladesh

    Microbiological Quality Assessment of Popular Fresh Date Samples Available in Local Outlets of Dhaka City, Bangladesh by Rausan Zamir, A. B. M. Nazmul Islam, Anisur Rahman, Sunzid Ahmed, M. Omar Faruque

    Published 2018-01-01
    “…International Journal of Food Science…”
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  19. 199
    Bioefficacy of Composite Medicinal Plant Extracts and Gum Arabic on Improving Postharvest Quality in Dragon Fruit

    Bioefficacy of Composite Medicinal Plant Extracts and Gum Arabic on Improving Postharvest Quality in Dragon Fruit by Paa Kwesi Bordoh, Asgar Ali, Matthew Dickinson, Yasmeen Siddiqui, Francisca Aba Ansah

    Published 2022-01-01
    “…International Journal of Food Science…”
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  20. 200
    Influence of Postharvest Natural Softening Conditions on the Nutritional Quality of Safou (Dacryodes edulis H.J.Lam) Flour: Rheological Properties of the Optimized Safou Flour

    Influence of Postharvest Natural Softening Conditions on the Nutritional Quality of Safou (Dacryodes edulis H.J.Lam) Flour: Rheological Properties of the Optimized Safou Flour by Alix Ntongme Mboukap, Mathilde Julie Klang, Bilkissou Njapndounke, Marie Madeleine Nanga Ndjang, Serge Cyrille Houketchang Ndomou, Hilaire Macaire Womeni

    Published 2024-01-01
    “…International Journal of Food Science…”
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