Showing 101 - 120 results of 329 for search '"Journal of Food Science"', query time: 0.07s Refine Results
  1. 101
    Antioxidative Characteristics and Sensory Acceptability of Bread Substituted with Purple Yam (Dioscorea alata L.)

    Antioxidative Characteristics and Sensory Acceptability of Bread Substituted with Purple Yam (Dioscorea alata L.) by Siti Tamaroh, Ajat Sudrajat

    Published 2021-01-01
    “…International Journal of Food Science…”
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  2. 102
    The Effect of Different Freezing Rates and Long-Term Storage Temperatures on the Stability of Sliced Peaches

    The Effect of Different Freezing Rates and Long-Term Storage Temperatures on the Stability of Sliced Peaches by Paul Dawson, Wesam Al-Jeddawi, James Rieck

    Published 2020-01-01
    “…International Journal of Food Science…”
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  3. 103
    Impact of Pretreatment and Drying Factors on Chemical and Biochemical Attributes of Moroccan Thompson Seedless Grapes

    Impact of Pretreatment and Drying Factors on Chemical and Biochemical Attributes of Moroccan Thompson Seedless Grapes by Abdelhakim Boudboud, Mohamed Ben Aziz, Hassan Hajjaj, Lhoussain Hajji, Bruno de Meulenaer, Hamid Mazouz

    Published 2023-01-01
    “…International Journal of Food Science…”
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  4. 104
    Effect of Modified Greenhouse Drying Technology on the Physicochemical Quality of Cameroonian Cocoa Beans

    Effect of Modified Greenhouse Drying Technology on the Physicochemical Quality of Cameroonian Cocoa Beans by Banboye D. Frederick, Ngwa Martin Ngwabie, Nde Divine Bup

    Published 2022-01-01
    “…International Journal of Food Science…”
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  5. 105
    Comparison of Different Hydrocolloids on the Novel Development of Muffins from “Purple Yam” (Dioscorea alata) Flour in Sensory, Textural, and Nutritional Aspects

    Comparison of Different Hydrocolloids on the Novel Development of Muffins from “Purple Yam” (Dioscorea alata) Flour in Sensory, Textural, and Nutritional Aspects by Dewni Gunasekara, Ashani Bulathgama, Indira Wickramasinghe

    Published 2021-01-01
    “…International Journal of Food Science…”
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  6. 106
    Hydrolase-Treated Royal Jelly Attenuates H2O2- and Glutamate-Induced SH-SY5Y Cell Damage and Promotes Cognitive Enhancement in a Rat Model of Vascular Dementia

    Hydrolase-Treated Royal Jelly Attenuates H2O2- and Glutamate-Induced SH-SY5Y Cell Damage and Promotes Cognitive Enhancement in a Rat Model of Vascular Dementia by Nualpun Sirinupong, Worrapanitch Chansuwan, Pratchaya Kaewkaen

    Published 2021-01-01
    “…International Journal of Food Science…”
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  7. 107
    Comparative Assessment on Selected Physicochemical Parameters and Antioxidant and Antimicrobial Activities of Honey Samples from Selected Districts of the Amhara and Tigray Regions, Ethiopia

    Comparative Assessment on Selected Physicochemical Parameters and Antioxidant and Antimicrobial Activities of Honey Samples from Selected Districts of the Amhara and Tigray Regions... by Mekuanint Lewoyehu, Meareg Amare

    Published 2019-01-01
    “…International Journal of Food Science…”
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  8. 108
    Hygienic Practices of Vendors and Their Contribution to Coliform, Salmonella, and Shigella Bacteria of Raw Milk at Asella Town, Oromia, Ethiopia

    Hygienic Practices of Vendors and Their Contribution to Coliform, Salmonella, and Shigella Bacteria of Raw Milk at Asella Town, Oromia, Ethiopia by Hirpo Tusa, Tsegaye Alemayehu, Bereket Wake Subussa, Henok Ayalew, Musa Mohammed Ali

    Published 2024-01-01
    “…International Journal of Food Science…”
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  9. 109
    Relationship between Hedonic Hunger and Health Interest on Habit and Sodium Intake Patterns in Food Consumption

    Relationship between Hedonic Hunger and Health Interest on Habit and Sodium Intake Patterns in Food Consumption by Imam Santoso, Susinggih Wijana, Afita Ismawati, Wenny Bekti Sunarharum

    Published 2019-01-01
    “…International Journal of Food Science…”
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  10. 110
    Physicochemical, Rheological, and Morphological Characteristics of Products from Traditional and Extrusion Nixtamalization Processes and Their Relation to Starch

    Physicochemical, Rheological, and Morphological Characteristics of Products from Traditional and Extrusion Nixtamalization Processes and Their Relation to Starch by Carlos Martín Enríquez-Castro, Patricia Isabel Torres-Chávez, Benjamín Ramírez-Wong, Armando Quintero-Ramos, Ana Irene Ledesma-Osuna, Jaime López-Cervantes, Jesús Enrique Gerardo-Rodríguez

    Published 2020-01-01
    “…International Journal of Food Science…”
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  11. 111
    Drying Kinetics and Chemical Properties of Mango

    Drying Kinetics and Chemical Properties of Mango by Jonathan Ampah, Komla Agbeko Dzisi, Ahmad Addo, Ato Bart-Plange

    Published 2022-01-01
    “…International Journal of Food Science…”
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  12. 112
    Effects of Predrying and Spontaneous Fermentation Treatments on Nib Acidification, Fermentation Quality, and Flavour Attributes of Ghanaian Cocoa (Theobroma cacao) Beans

    Effects of Predrying and Spontaneous Fermentation Treatments on Nib Acidification, Fermentation Quality, and Flavour Attributes of Ghanaian Cocoa (Theobroma cacao) Beans by Lukeman Haruna, Ernest E. Abano, Ernest Teye, Isaac Tukwarlba, Wilson Yeboah, Kesse J. Agyei, Mary Lukeman

    Published 2024-01-01
    “…International Journal of Food Science…”
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  13. 113
    Use of α-Lactalbumin and Caseinoglycomacropeptide as Biopeptide Precursors and as Functional Additives in Milk Beverages Fermented by L. helveticus

    Use of α-Lactalbumin and Caseinoglycomacropeptide as Biopeptide Precursors and as Functional Additives in Milk Beverages Fermented by L. helveticus by Katarzyna Skrzypczak, Emilia Fornal, Dorota Domagała, Waldemar Gustaw, Ewa Jabłońska-Ryś, Aneta Sławińska, Wojciech Radzki, Anna Kononiuk, Adam Waśko

    Published 2021-01-01
    “…International Journal of Food Science…”
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  14. 114
    Effect of Parboiling Conditions on Physical and Cooking Quality of Selected Rice Varieties

    Effect of Parboiling Conditions on Physical and Cooking Quality of Selected Rice Varieties by Ayenew Meresa, Ayalew Demissew, Seifu Yilma, Getu Tegegne, Kiber Temesgen

    Published 2020-01-01
    “…International Journal of Food Science…”
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  15. 115
    Effects of Acidification and Preservatives on Microbial Growth during Storage of Orange Fleshed Sweet Potato Puree

    Effects of Acidification and Preservatives on Microbial Growth during Storage of Orange Fleshed Sweet Potato Puree by Joyce Ndunge Musyoka, George Ooko Abong', Daniel Mahuga Mbogo, Richard Fuchs, Jan Low, Simon Heck, Tawanda Muzhingi

    Published 2018-01-01
    “…International Journal of Food Science…”
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  16. 116
    Changes in Metabolic Regulation and the Microbiota Composition after Supplementation with Different Fatty Acids in db/db Mice

    Changes in Metabolic Regulation and the Microbiota Composition after Supplementation with Different Fatty Acids in db/db Mice by Beatriz Elina Martínez-Carrillo, Talia Mondragón-Velásquez, Ninfa Ramírez-Durán, José Félix Aguirre-Garrido, Roxana Valdés-Ramos, Ana Laura Guadarrama-López, Arturo Castillo-Cardiel

    Published 2022-01-01
    “…International Journal of Food Science…”
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  17. 117
    Isolation, Characterization, and Quantification of Bacteria from African Sausages Sold in Nairobi County, Kenya

    Isolation, Characterization, and Quantification of Bacteria from African Sausages Sold in Nairobi County, Kenya by W. H. Karoki, D. N. Karanja, L. C. Bebora, L. W. Njagi

    Published 2018-01-01
    “…International Journal of Food Science…”
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  18. 118
    Antifungal Activity and Major Bioactive Compounds of Water Extract of Pangium edule Seed against Aspergillus flavus

    Antifungal Activity and Major Bioactive Compounds of Water Extract of Pangium edule Seed against Aspergillus flavus by Kharisma I. Listyorini, Harsi D. Kusumaningrum, Hanifah N. Lioe

    Published 2021-01-01
    “…International Journal of Food Science…”
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  19. 119
    Evaluation of the Obesity Prevention, Blood Glucose, and Blood Lipid Control of Vietnamese Rice Varieties in High-Fat Diet-Induced Obese Mice

    Evaluation of the Obesity Prevention, Blood Glucose, and Blood Lipid Control of Vietnamese Rice Varieties in High-Fat Diet-Induced Obese Mice by Thuy Linh Nguyen, Khanh Son Trinh

    Published 2021-01-01
    “…International Journal of Food Science…”
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  20. 120
    Physicochemical and Functional Properties of Chemically Pretreated Ndou Sweet Potato Flour

    Physicochemical and Functional Properties of Chemically Pretreated Ndou Sweet Potato Flour by Khuthadzo Ngoma, Mpho E. Mashau, Henry Silungwe

    Published 2019-01-01
    “…International Journal of Food Science…”
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