Showing 301 - 306 results of 306 for search '"International Journal of Food Science"', query time: 0.02s Refine Results
  1. 301
    Methylxanthine and Flavonoid Contents from Guarana Seeds (Paullinia cupana): Comparison of Different Drying Techniques and Effects of UV Radiation

    Methylxanthine and Flavonoid Contents from Guarana Seeds (Paullinia cupana): Comparison of Different Drying Techniques and Effects of UV Radiation by André Luiz Sampaio da Silva Junior, Madson Moreira Nascimento, Herick Macedo Santos, Ivon Pinheiro Lôbo, Rosilene Aparecida de Oliveira, Raildo Mota de Jesus

    Published 2024-01-01
    “…International Journal of Food Science…”
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  2. 302
    Anthocyanin Colorimetric Strip for Volatile Amine Determination

    Anthocyanin Colorimetric Strip for Volatile Amine Determination by Ricarl Irish F. Agunos, Danilet Vi M. Mendoza, Michael Angelo S. Rivera

    Published 2020-01-01
    “…International Journal of Food Science…”
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  3. 303
    Microstructure of Whole Wheat versus White Flour and Wheat-Chickpea Flour Blends and Dough: Impact on the Glycemic Response of Pan Bread

    Microstructure of Whole Wheat versus White Flour and Wheat-Chickpea Flour Blends and Dough: Impact on the Glycemic Response of Pan Bread by Tasleem A. Zafar, Ahmed Aldughpassi, Abdulwahab Al-Mussallam, Amani Al-Othman

    Published 2020-01-01
    “…International Journal of Food Science…”
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  4. 304
    Enriching Wheat Bread With Banana Peel Powder: Impact on Nutritional Attributes, Bioactive Compounds, and Antioxidant Activity

    Enriching Wheat Bread With Banana Peel Powder: Impact on Nutritional Attributes, Bioactive Compounds, and Antioxidant Activity by Most. Jesmin Akhter, Md. Al-Amin, Md Akram Hossain, Md. Murtuza Kamal

    Published 2024-01-01
    “…International Journal of Food Science…”
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  5. 305
    Effect of Maltodextrins on the Rheological Properties of Potato Starch Pastes and Gels

    Effect of Maltodextrins on the Rheological Properties of Potato Starch Pastes and Gels by Lesław Juszczak, Dorota Gałkowska, Teresa Witczak, Teresa Fortuna

    Published 2013-01-01
    “…International Journal of Food Science…”
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  6. 306
    Health-Promoting Constituents and Selected Quality Parameters of Different Types of Kimchi: Fermented Plant Products

    Health-Promoting Constituents and Selected Quality Parameters of Different Types of Kimchi: Fermented Plant Products by Anna Korus, Emilia Bernaś, Jarosław Korus

    Published 2021-01-01
    “…International Journal of Food Science…”
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