Showing 261 - 280 results of 306 for search '"International Journal of Food Science"', query time: 0.06s Refine Results
  1. 261
    A Survey of Farmers’ Perceptions on Maize and Sorghum Storage Duration and Level of Pest Infestations in the Case of Two Selected Districts of Jimma Zone, Ethiopia

    A Survey of Farmers’ Perceptions on Maize and Sorghum Storage Duration and Level of Pest Infestations in the Case of Two Selected Districts of Jimma Zone, Ethiopia by Nezif Abamecha

    Published 2021-01-01
    “…International Journal of Food Science…”
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  2. 262
    Optimization of Saffron Essential Oil Nanoparticles Using Chitosan-Arabic Gum Complex Nanocarrier with Ionic Gelation Method

    Optimization of Saffron Essential Oil Nanoparticles Using Chitosan-Arabic Gum Complex Nanocarrier with Ionic Gelation Method by Fitri Astutiningsih, Sri Anggrahini, Aprilia Fitriani, Supriyadi Supriyadi

    Published 2022-01-01
    “…International Journal of Food Science…”
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  3. 263
    Effect of Cooking Oil on the Fatty Acid Profile of Beef Sausage Fortified with Edible Deboned Meat Waste

    Effect of Cooking Oil on the Fatty Acid Profile of Beef Sausage Fortified with Edible Deboned Meat Waste by Babatunde O. Alao, Andrew B. Falowo, Elizabeth Bosede Aladejana

    Published 2021-01-01
    “…International Journal of Food Science…”
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  4. 264
    Proximate Composition, Physicochemical, Functional, and Antioxidant Properties of Flours from Selected Cassava (Manihot esculenta Crantz) Varieties

    Proximate Composition, Physicochemical, Functional, and Antioxidant Properties of Flours from Selected Cassava (Manihot esculenta Crantz) Varieties by R. A. T. Nilusha, J. M. J. K. Jayasinghe, O. D. A. N. Perera, P. I. P. Perera, C. V. L. Jayasinghe

    Published 2021-01-01
    “…International Journal of Food Science…”
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  5. 265
    Effect of Fishing Season and Size on the Physicochemical and Microbiological Characteristics of Salted Sardines (Sardina pilchardus)

    Effect of Fishing Season and Size on the Physicochemical and Microbiological Characteristics of Salted Sardines (Sardina pilchardus) by Charifa Aoua, Bouchra Yacoubi, Abderrahmane Zekhnini

    Published 2024-01-01
    “…International Journal of Food Science…”
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  6. 266
    Quality Assessment of Tomato Paste Products on the Ghanaian Market: An Insight Into Their Possible Adulteration

    Quality Assessment of Tomato Paste Products on the Ghanaian Market: An Insight Into Their Possible Adulteration by Abena Boakye, Doreen D. Avor, Isaac K. Amponsah, William O. Appaw, Leslie Owusu-Ansah, Silas Adjei, Michael K. Baah, John N. Addotey

    Published 2024-01-01
    “…International Journal of Food Science…”
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  7. 267
    Investigation of the Physicochemical Properties of Vegetable Oils Blended with Sesame Oil and Their Oxidative Stability during Frying

    Investigation of the Physicochemical Properties of Vegetable Oils Blended with Sesame Oil and Their Oxidative Stability during Frying by Fereshteh Ramroudi, Seyed Ali Yasini Ardakani, Arefeh Dehghani-tafti, Elham Khalili Sadrabad

    Published 2022-01-01
    “…International Journal of Food Science…”
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  8. 268
    Bioactive Compounds from Agricultural Residues, Their Obtaining Techniques, and the Antimicrobial Effect as Postharvest Additives

    Bioactive Compounds from Agricultural Residues, Their Obtaining Techniques, and the Antimicrobial Effect as Postharvest Additives by Rafael Gomes-Araújo, Dolores Gabriela Martínez-Vázquez, Ana Verónica Charles-Rodríguez, Sarahi Rangel-Ortega, Armando Robledo-Olivo

    Published 2021-01-01
    “…International Journal of Food Science…”
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  9. 269
    Nutritional Quality and Safety of Complementary Foods Developed from Blends of Staple Grains and Honey Bee Larvae (Apis mellifera)

    Nutritional Quality and Safety of Complementary Foods Developed from Blends of Staple Grains and Honey Bee Larvae (Apis mellifera) by Shewangzaw Addisu Mekuria, John N. Kinyuru, Beatrice Kiage Mokua, Mesfin Wogayehu Tenagashaw

    Published 2021-01-01
    “…International Journal of Food Science…”
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  10. 270
    Catechin-Albumin Conjugates: Enhanced Antioxidant Capacity and Anticancer Effects

    Catechin-Albumin Conjugates: Enhanced Antioxidant Capacity and Anticancer Effects by Tooru Ooya, Izumi Haraguchi

    Published 2022-01-01
    “…International Journal of Food Science…”
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  11. 271
    Food Processing and Maillard Reaction Products: Effect on Human Health and Nutrition

    Food Processing and Maillard Reaction Products: Effect on Human Health and Nutrition by Nahid Tamanna, Niaz Mahmood

    Published 2015-01-01
    “…International Journal of Food Science…”
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  12. 272
    Controlling Listeria monocytogenes Scott A on Surfaces of Fully Cooked Turkey Deli Product Using Organic Acid-Containing Marinades as Postlethality Dips

    Controlling Listeria monocytogenes Scott A on Surfaces of Fully Cooked Turkey Deli Product Using Organic Acid-Containing Marinades as Postlethality Dips by Gerardo Casco, Jennifer L. Johnson, T. Matthew Taylor, Carlos N. Gaytán, Mindy M. Brashears, Christine Z. Alvarado

    Published 2015-01-01
    “…International Journal of Food Science…”
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  13. 273
    Effect of Four Grape Varieties on the Physicochemical and Sensory Properties of Unripe Grape Verjuice

    Effect of Four Grape Varieties on the Physicochemical and Sensory Properties of Unripe Grape Verjuice by Najiba Salah Eddine, Sami Tlais, Ali Alkhatib, Rasha Hamdan

    Published 2020-01-01
    “…International Journal of Food Science…”
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  14. 274
    Phytochemical Constituents and Antioxidant Activity of Sweet Basil (Ocimum basilicum L.) Essential Oil on Ground Beef from Boran and Nguni Cattle

    Phytochemical Constituents and Antioxidant Activity of Sweet Basil (Ocimum basilicum L.) Essential Oil on Ground Beef from Boran and Nguni Cattle by Andrew Bamidele Falowo, Felicitas Esnart Mukumbo, Emrobowansan Monday Idamokoro, Anthony Jide Afolayan, Voster Muchenje

    Published 2019-01-01
    “…International Journal of Food Science…”
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  15. 275
    Antioxidant Properties of “Natchez” and “Triple Crown” Blackberries Using Korean Traditional Winemaking Techniques

    Antioxidant Properties of “Natchez” and “Triple Crown” Blackberries Using Korean Traditional Winemaking Techniques by Youri Joh, Niels Maness, William McGlynn

    Published 2017-01-01
    “…International Journal of Food Science…”
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  16. 276
    Alteration of Phenolic and Volatile Compounds of Tea Leaf Extract by Tyrosinase and β-Glucosidase during Preparation of Ready-to-Drink Tea on Farm

    Alteration of Phenolic and Volatile Compounds of Tea Leaf Extract by Tyrosinase and β-Glucosidase during Preparation of Ready-to-Drink Tea on Farm by Dea Risfika Faustina, Rachmad Gunadi, Aprilia Fitriani, Supriyadi Supriyadi

    Published 2022-01-01
    “…International Journal of Food Science…”
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  17. 277
    Essential Oil and Smoke Components of Artemisia absinthium and Hagenia abyssinica

    Essential Oil and Smoke Components of Artemisia absinthium and Hagenia abyssinica by Nigussie Kebie, Melaku Assefa Sisay

    Published 2024-01-01
    “…International Journal of Food Science…”
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  18. 278
    Production, Characterization, and Sensory Profiling of Novel Pepper Distilled Spirit

    Production, Characterization, and Sensory Profiling of Novel Pepper Distilled Spirit by Yap Chin Ann, Foo See Wei, Gilbert Yeo, Teow Wei Ping, Lawrence Tuah

    Published 2021-01-01
    “…International Journal of Food Science…”
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  19. 279
    Effects of Roasting Temperature and Time on the Chemical Composition of Argan Oil

    Effects of Roasting Temperature and Time on the Chemical Composition of Argan Oil by Rahma Belcadi-Haloui, Abderrahmane Zekhnini, Yassine El-Alem, Abdelhakim Hatimi

    Published 2018-01-01
    “…International Journal of Food Science…”
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  20. 280
    Extraction of Bioactive Compounds From Centella asiatica and Enlightenment of Its Utilization Into Food Packaging: A Review

    Extraction of Bioactive Compounds From Centella asiatica and Enlightenment of Its Utilization Into Food Packaging: A Review by Athira R. S. Pillai, Yuvraj Khasherao Bhosale, Swarup Roy

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