Showing 221 - 240 results of 306 for search '"International Journal of Food Science"', query time: 0.04s Refine Results
  1. 221
    Camels, Camel Milk, and Camel Milk Product Situation in Kenya in Relation to the World

    Camels, Camel Milk, and Camel Milk Product Situation in Kenya in Relation to the World by Stephen Oselu, Rebecca Ebere, Joshua M. Arimi

    Published 2022-01-01
    “…International Journal of Food Science…”
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  2. 222
    Influence of Blanching Time on the Phytochemical and Nutritive Value of Cowpea (Vigna unguiculata L. Walp) Leafy Vegetable

    Influence of Blanching Time on the Phytochemical and Nutritive Value of Cowpea (Vigna unguiculata L. Walp) Leafy Vegetable by M. Y. Maila, P. E. Tseke

    Published 2024-01-01
    “…International Journal of Food Science…”
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  3. 223
    Thermal Oxidation Induces Lipid Peroxidation and Changes in the Physicochemical Properties and β-Carotene Content of Arachis Oil

    Thermal Oxidation Induces Lipid Peroxidation and Changes in the Physicochemical Properties and β-Carotene Content of Arachis Oil by Ayodeji Osmund Falade, Ganiyu Oboh

    Published 2015-01-01
    “…International Journal of Food Science…”
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  4. 224
    Volatile Organic Compounds of Anchote Tuber and Leaf Extracted Using Simultaneous Steam Distillation and Solvent Extraction

    Volatile Organic Compounds of Anchote Tuber and Leaf Extracted Using Simultaneous Steam Distillation and Solvent Extraction by Yenenesh Ayalew, Dargie Tsegay Berhe, Nigusse Retta, Gulelat Desse, Ali Mohammed, Kyong Su Kim

    Published 2022-01-01
    “…International Journal of Food Science…”
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  5. 225
    Microwave Heating as an Alternative Quarantine Method for Disinfestation of Stored Food Grains

    Microwave Heating as an Alternative Quarantine Method for Disinfestation of Stored Food Grains by Ipsita Das, Girish Kumar, Narendra G. Shah

    Published 2013-01-01
    “…International Journal of Food Science…”
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  6. 226
    Determining the Effects of High Intensity Ultrasound on the Reduction of Microbes in Milk and Orange Juice Using Response Surface Methodology

    Determining the Effects of High Intensity Ultrasound on the Reduction of Microbes in Milk and Orange Juice Using Response Surface Methodology by Balasubramanian Ganesan, Silvana Martini, Jonathan Solorio, Marie K. Walsh

    Published 2015-01-01
    “…International Journal of Food Science…”
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  7. 227
    Anticancer Activity of Kefir on Glioblastoma Cancer Cell as a New Treatment

    Anticancer Activity of Kefir on Glioblastoma Cancer Cell as a New Treatment by Arghavan Fatahi, Neda Soleimani, Parviz Afrough

    Published 2021-01-01
    “…International Journal of Food Science…”
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  8. 228
    Food Safety Training Is Associated with Improved Knowledge and Behaviours among Foodservice Establishments’ Workers

    Food Safety Training Is Associated with Improved Knowledge and Behaviours among Foodservice Establishments’ Workers by Hezekiah Kehinde Adesokan, Victor Oluwatoyin Akinseye, Grace Abiodun Adesokan

    Published 2015-01-01
    “…International Journal of Food Science…”
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  9. 229
    Effect of Cowpea and Pumpkin Powders on the Physicofunctional Properties, Total Phenolic Content, Antioxidant Activity, and Consumer Acceptability of Soup

    Effect of Cowpea and Pumpkin Powders on the Physicofunctional Properties, Total Phenolic Content, Antioxidant Activity, and Consumer Acceptability of Soup by Nyarai Mungofa, Daniso Beswa

    Published 2024-01-01
    “…International Journal of Food Science…”
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  10. 230
    Higher Oxygen Content Affects Rabbit Meat’s Quality and Fatty Acid Profile in a Modified Atmosphere

    Higher Oxygen Content Affects Rabbit Meat’s Quality and Fatty Acid Profile in a Modified Atmosphere by Joanna Składanowska-Baryza, Dominik Kmiecik, Magdalena Rudzińska, Annalisa Vissio, Anna Grygier, Agnieszka Ludwiczak, Marek Stanisz

    Published 2024-01-01
    “…International Journal of Food Science…”
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  11. 231
    Physical, Textural, Rheological, and Sensory Characteristics of Amaranth-Based Wheat Flour Bread

    Physical, Textural, Rheological, and Sensory Characteristics of Amaranth-Based Wheat Flour Bread by Sahreen Nasir, Farhana Mehraj Allai, Murtaza Gani, Shaiq Ganaie, Khalid Gul, Aabida Jabeen, Darakshan Majeed

    Published 2020-01-01
    “…International Journal of Food Science…”
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  12. 232
    Knowledge, Attitude, and Practices (KAP) Regarding Meat Safety and Sanitation among Carcass Handlers Operating and Assessment of Bacteriological Quality of Meat Contact Surfaces at the Marrakech Slaughterhouse, Morocco

    Knowledge, Attitude, and Practices (KAP) Regarding Meat Safety and Sanitation among Carcass Handlers Operating and Assessment of Bacteriological Quality of Meat Contact Surfaces at... by Mohammed Amine Bahir, Ikram Errachidi, Mouhssine Hemlali, Bouchaib Sarhane, Asmae Tantane, Alami Mohammed, Bouchra Belkadi, Abdelkarim Filali-Maltouf

    Published 2022-01-01
    “…International Journal of Food Science…”
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  13. 233
    The Content and Bioavailability of Mineral Nutrients of Selected Wild and Traditional Edible Plants as Affected by Household Preparation Methods Practiced by Local Community in Benishangul Gumuz Regional State, Ethiopia

    The Content and Bioavailability of Mineral Nutrients of Selected Wild and Traditional Edible Plants as Affected by Household Preparation Methods Practiced by Local Community in Ben... by Andinet Abera Hailu, Getachew Addis

    Published 2016-01-01
    “…International Journal of Food Science…”
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  14. 234
    Quality Assurance of Total Carotenoids and Quercetin in Marigold Flowers (Tagetes erecta L.) as Edible Flowers

    Quality Assurance of Total Carotenoids and Quercetin in Marigold Flowers (Tagetes erecta L.) as Edible Flowers by Kusumiyati Kusumiyati, Ine Elisa Putri, Yuda Hadiwijaya, Agitha Kartika, Yusuf Eka Maulana, Wawan Sutari

    Published 2025-01-01
    “…International Journal of Food Science…”
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  15. 235
    Physicochemical Properties of Flaxseed Fortified Extruded Bean Snack

    Physicochemical Properties of Flaxseed Fortified Extruded Bean Snack by Naveen Vadukapuram, Clifford Hall, Mehmet Tulbek, Mary Niehaus

    Published 2014-01-01
    “…International Journal of Food Science…”
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  16. 236
    Sugar Profile, Mineral Content, and Rheological and Thermal Properties of an Isomerized Sweet Potato Starch Syrup

    Sugar Profile, Mineral Content, and Rheological and Thermal Properties of an Isomerized Sweet Potato Starch Syrup by Brunson Dominque, Peter N. Gichuhi, Vijay Rangari, Adelia C. Bovell-Benjamin

    Published 2013-01-01
    “…International Journal of Food Science…”
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  17. 237
    Development of Pasta Products with Nonconventional Ingredients and Their Effect on Selected Quality Characteristics: A Brief Overview

    Development of Pasta Products with Nonconventional Ingredients and Their Effect on Selected Quality Characteristics: A Brief Overview by R. A. T. Nilusha, J. M. J. K. Jayasinghe, O. D. A. N. Perera, P. I. P. Perera

    Published 2019-01-01
    “…International Journal of Food Science…”
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  18. 238
    Effect of Extraction Conditions on the Antioxidant Activity of Olive Wood Extracts

    Effect of Extraction Conditions on the Antioxidant Activity of Olive Wood Extracts by Mercedes Pérez-Bonilla, Sofía Salido, Adolfo Sánchez, Teris A. van Beek, Joaquín Altarejos

    Published 2013-01-01
    “…International Journal of Food Science…”
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  19. 239
    The Impact of Private Standards on Corporate Social Responsibility Compliance and Rural Workers’ Motivation in Developing Countries: A Study of Mango Farms in Pakistan

    The Impact of Private Standards on Corporate Social Responsibility Compliance and Rural Workers’ Motivation in Developing Countries: A Study of Mango Farms in Pakistan by Honglei Tang, Zeeshan Rasool, Ahmad Imran Khan, Anum Afzal Khan, Mohsin Ali Khan, Ghulam Ahmad Azaz

    Published 2021-01-01
    “…International Journal of Food Science…”
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  20. 240
    Profiling Anthocyanins in Thai Purple Yams (Dioscorea alata L.)

    Profiling Anthocyanins in Thai Purple Yams (Dioscorea alata L.) by Subin Srivichai, Parichat Hongsprabhas

    Published 2020-01-01
    “…International Journal of Food Science…”
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