Showing 41 - 60 results of 306 for search '"International Journal of Food Science"', query time: 0.05s Refine Results
  1. 41
    A Comparative Evaluation of Carcass Quality, Nutritional Value, and Consumer Preference of Oreochromis niloticus from Two Impoundments with Different Pollution Levels in Zimbabwe

    A Comparative Evaluation of Carcass Quality, Nutritional Value, and Consumer Preference of Oreochromis niloticus from Two Impoundments with Different Pollution Levels in Zimbabwe by Vimbai R. Hamandishe, Petronella T. Saidi, Venancio E. Imbayarwo-Chikosi, Tamuka Nhiwatiwa

    Published 2018-01-01
    “…International Journal of Food Science…”
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  2. 42
    Development of Coconut Milk-Based Spicy Ice Cream as a Nondairy Alternative with Desired Physicochemical and Sensory Attributes

    Development of Coconut Milk-Based Spicy Ice Cream as a Nondairy Alternative with Desired Physicochemical and Sensory Attributes by K. D. S. S. Perera, O. D. A. N. Perera

    Published 2021-01-01
    “…International Journal of Food Science…”
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  3. 43
    Downstream Processing of Crude Ultrasound-Extracted Pectin From Saba Banana (Musa acuminata x balbisiana (BBB Group) “Saba”) Peel

    Downstream Processing of Crude Ultrasound-Extracted Pectin From Saba Banana (Musa acuminata x balbisiana (BBB Group) “Saba”) Peel by Rachel S. Rodulfo, Katherine Ann T. Castillo-Israel, Prince Joseph V. Gaban, Ma. Cristina R. Ilano, Joshua B. Benedicto, Mark Anthony A. Badua, Joel P. Rivadeneira

    Published 2024-01-01
    “…International Journal of Food Science…”
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  4. 44
    Microbiological, Nutritional, and Sensory Quality of Bread Produced from Wheat and Potato Flour Blends

    Microbiological, Nutritional, and Sensory Quality of Bread Produced from Wheat and Potato Flour Blends by Udeme Joshua Josiah Ijah, Helen Shnada Auta, Mercy Oluwayemisi Aduloju, Sesan Abiodun Aransiola

    Published 2014-01-01
    “…International Journal of Food Science…”
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  5. 45
    Musculoskeletal Pain Is Associated with Dietary Diversity Score among Community-Dwelling Older Adult: A Cross-Sectional Study

    Musculoskeletal Pain Is Associated with Dietary Diversity Score among Community-Dwelling Older Adult: A Cross-Sectional Study by Zahra Tajary, Zahra Esmaeily, Mahshid Rezaei, Shahrzad Daei, Atefeh Eyvazkhani, Marjan Mansouri Dara, Ahmad Reza Dorosty Motlagh

    Published 2022-01-01
    “…International Journal of Food Science…”
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  6. 46
    Development of Nutrient-Rich Injera Using Amaranthus Leaf/Grain and Teff Flours: A Study on Nutritional Value, Sensory Characteristics, and Storage Stability

    Development of Nutrient-Rich Injera Using Amaranthus Leaf/Grain and Teff Flours: A Study on Nutritional Value, Sensory Characteristics, and Storage Stability by Betelhem Abera, Ramesh Duraisamy, Tewodros Birhanu, Beyene Gurbo, Ketemaw Salelign

    Published 2025-01-01
    “…International Journal of Food Science…”
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  7. 47
    Protein Quality of African Locust Bean—A High-Value Gathered Tree Food Contributing Protein and Palatability to Plant-Based Diets

    Protein Quality of African Locust Bean—A High-Value Gathered Tree Food Contributing Protein and Palatability to Plant-Based Diets by Eliot T. Masters, Bokary Allaye Kelly

    Published 2024-01-01
    “…International Journal of Food Science…”
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  8. 48
    Microwave and Blanching Pretreatments for Hot Air Drying of Orange-Fleshed Sweet Potato Slices (Ipomoea batatas)

    Microwave and Blanching Pretreatments for Hot Air Drying of Orange-Fleshed Sweet Potato Slices (Ipomoea batatas) by Ernest Abano

    Published 2020-01-01
    “…International Journal of Food Science…”
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  9. 49
    Effect of Eel Cookie Supplementation on the Hemoglobin Status of Pregnant Women with Anaemia: A Pilot Study

    Effect of Eel Cookie Supplementation on the Hemoglobin Status of Pregnant Women with Anaemia: A Pilot Study by Dewi Marhaeni Diah Herawati, Deni Kurniadi Sunjaya, Lailia Fathul Janah, Nita Arisanti, Hadi Susiarno

    Published 2022-01-01
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  10. 50
    Effectiveness of a Commercial Lactic Acid Bacteria Intervention Applied to Inhibit Shiga Toxin-Producing Escherichia coli on Refrigerated Vacuum-Aged Beef

    Effectiveness of a Commercial Lactic Acid Bacteria Intervention Applied to Inhibit Shiga Toxin-Producing Escherichia coli on Refrigerated Vacuum-Aged Beef by Katie R. Kirsch, Tamra N. Tolen, Jessica C. Hudson, Alejandro Castillo, Davey Griffin, T. Matthew Taylor

    Published 2017-01-01
    “…International Journal of Food Science…”
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  11. 51
    Effect of Different Fat and Moringa oleifera Leaf Meal (MOLM) Inclusion Levels on Proximate Composition, Fatty Acid Profile, and Lipid Oxidation of Chicken Droëwors

    Effect of Different Fat and Moringa oleifera Leaf Meal (MOLM) Inclusion Levels on Proximate Composition, Fatty Acid Profile, and Lipid Oxidation of Chicken Droëwors by Nelisiwe Tembela, Felicitas Esnart Mukumbo, Arno Hugo, Ishmael Festus Jaja

    Published 2022-01-01
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  12. 52
    Comprehensive Studies on Detection of Palm Oil Adulteration in Clarified Milk Fat (Ghee)

    Comprehensive Studies on Detection of Palm Oil Adulteration in Clarified Milk Fat (Ghee) by Akshay Ramani, Tanmay Hazra, Ayon Tarafdar, Ranjna Sirohi, Anamika Das, Swarnima Dey, Yogesh Kumar

    Published 2025-01-01
    “…International Journal of Food Science…”
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  13. 53
    The Influence of Interfering Substances on the Antimicrobial Activity of Selected Quaternary Ammonium Compounds

    The Influence of Interfering Substances on the Antimicrobial Activity of Selected Quaternary Ammonium Compounds by Paula A. Araújo, Madalena Lemos, Filipe Mergulhão, Luís Melo, Manuel Simões

    Published 2013-01-01
    “…International Journal of Food Science…”
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  14. 54
    Optimization of the Hydrolysis of Safflower Oil for the Production of Linoleic Acid, Used as Flavor Precursor

    Optimization of the Hydrolysis of Safflower Oil for the Production of Linoleic Acid, Used as Flavor Precursor by Marya Aziz, Florence Husson, Selim Kermasha

    Published 2015-01-01
    “…International Journal of Food Science…”
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  15. 55
    Characterization of Nutritional, Antinutritional, and Mineral Contents of Thirty-Five Sorghum Varieties Grown in Ethiopia

    Characterization of Nutritional, Antinutritional, and Mineral Contents of Thirty-Five Sorghum Varieties Grown in Ethiopia by Masresha Minuye Tasie, Belay Gezahegn Gebreyes

    Published 2020-01-01
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  16. 56
    Microbiological Profile and Hygienic Quality of Foodstuffs Marketed in Collective Catering in Central Morocco

    Microbiological Profile and Hygienic Quality of Foodstuffs Marketed in Collective Catering in Central Morocco by Rachid Amaiach, Sanae Lairini, Mouhcine Fadil, Moussa Benboubker, Rabia Bouslamti, Soukaina El Amrani, Abdelhakim El Ouali Lalami

    Published 2023-01-01
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  17. 57
    Chemical and Sensory Characterisation of Two Rubus rosifolius (Red Raspberry) Varieties

    Chemical and Sensory Characterisation of Two Rubus rosifolius (Red Raspberry) Varieties by Theresa F. Rambaran, Camille S. Bowen-Forbes

    Published 2020-01-01
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  18. 58
    Bioactivity of Nonedible Parts of Punica granatum L.: A Potential Source of Functional Ingredients

    Bioactivity of Nonedible Parts of Punica granatum L.: A Potential Source of Functional Ingredients by Nawraj Rummun, Jhoti Somanah, Srishti Ramsaha, Theeshan Bahorun, Vidushi S. Neergheen-Bhujun

    Published 2013-01-01
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  19. 59
    Nutritional Properties and Antinutritional Factors of Corn Paste (Kutukutu) Fermented by Different Strains of Lactic Acid Bacteria

    Nutritional Properties and Antinutritional Factors of Corn Paste (Kutukutu) Fermented by Different Strains of Lactic Acid Bacteria by Tchikoua Roger, Tatsadjieu Ngouné Léopold, Mbofung Carl Moses Funtong

    Published 2015-01-01
    “…International Journal of Food Science…”
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  20. 60
    Optimizing Young Jackfruit (Artocarpus heterophyllus Lam.) Processing for Plant-Based Meatballs: Impact of Thermal Treatments on Quality Parameters and Organoleptic Properties

    Optimizing Young Jackfruit (Artocarpus heterophyllus Lam.) Processing for Plant-Based Meatballs: Impact of Thermal Treatments on Quality Parameters and Organoleptic Properties by Wisutthana Samutsri, Sujittra Thimthuad

    Published 2025-01-01
    “…International Journal of Food Science…”
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