Showing 41 - 60 results of 3,272 for search '"food science"', query time: 0.10s Refine Results
  1. 41
    Stability of phenolic compounds and drying characteristics of apple peel as affected by three drying treatments

    Stability of phenolic compounds and drying characteristics of apple peel as affected by three drying treatments by Qiancheng Ma, Jinfeng Bi, Jianyong Yi, Xinye Wu, Xuan Li, Yuanyuan Zhao

    Published 2021-03-01
    “…Food Science and Human Wellness…”
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  2. 42
    Validation of a Simple and Robust Liebermann–Burchard Colorimetric Method for the Assay of Cholesterol in Selected Milk Products in Ghana

    Validation of a Simple and Robust Liebermann–Burchard Colorimetric Method for the Assay of Cholesterol in Selected Milk Products in Ghana by Joseph K. Adu, Cedric D. K. Amengor, Naomi Kabiri, Emmanuel Orman, Stella Abla Gameli Patamia, Bernice Korkor Okrah

    Published 2019-01-01
    “…International Journal of Food Science…”
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  3. 43
    Biodegradable Food Packaging Materials and Prospects of the Fourth Industrial Revolution for Tomato Fruit and Product Handling

    Biodegradable Food Packaging Materials and Prospects of the Fourth Industrial Revolution for Tomato Fruit and Product Handling by S. M. Chisenga, G. N. Tolesa, T. S. Workneh

    Published 2020-01-01
    “…International Journal of Food Science…”
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  4. 44
    Fungi with potential probiotic properties isolated from Fuzhuan brick tea

    Fungi with potential probiotic properties isolated from Fuzhuan brick tea by Xin Wang, Yuanyuan Cui, Chaowei Sang, Bin Wang, Yirong Yuan, Lin Liu, Yahong Yuan, Tianli Yue

    Published 2022-05-01
    “…Food Science and Human Wellness…”
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  5. 45
    Thermo-mechanical and micro-structural properties of xylanase containing whole wheat bread

    Thermo-mechanical and micro-structural properties of xylanase containing whole wheat bread by G. Ghoshal, U.S. Shivhare, U.C. Banerjee

    Published 2016-12-01
    “…Food Science and Human Wellness…”
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  6. 46
    Processed beetroot (Beta vulgaris L.) as a natural antioxidant in mayonnaise: Effects on physical stability, texture and sensory attributes

    Processed beetroot (Beta vulgaris L.) as a natural antioxidant in mayonnaise: Effects on physical stability, texture and sensory attributes by Vassilios Raikos, Angela McDonagh, Viren Ranawana, Garry Duthie

    Published 2016-12-01
    “…Food Science and Human Wellness…”
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  7. 47
    The extract of the immature fruit of Poncirus trifoliata induces apoptosis in colorectal cancer cells via mitochondrial autophagy

    The extract of the immature fruit of Poncirus trifoliata induces apoptosis in colorectal cancer cells via mitochondrial autophagy by Sun-Young Kim, Ho-Keun Yi, Bong-Sik Yun, Dae-Yeol Lee, Pyung Han Hwang, Hae-Ryong Park, Min Sun Kim

    Published 2020-09-01
    “…Food Science and Human Wellness…”
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  8. 48
    Beneficial effects of high-pressure homogenization on the dispersion stability of aqueous hydrolysate from Mytilus edulis

    Beneficial effects of high-pressure homogenization on the dispersion stability of aqueous hydrolysate from Mytilus edulis by Fengjiao Mao, Maolin Tu, Fengjiao Fan, Chao Wu, Cuiping Yu, Ming Du

    Published 2020-12-01
    “…Food Science and Human Wellness…”
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  9. 49
    Rheological Characterization of Isabgol Husk, Gum Katira Hydrocolloids, and Their Blends

    Rheological Characterization of Isabgol Husk, Gum Katira Hydrocolloids, and Their Blends by Vipin Kumar Sharma, Bhaskar Mazumder, Vinod Nautiyal

    Published 2014-01-01
    “…International Journal of Food Science…”
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  10. 50
    Interaction mechanism of egg white- derived ACE inhibitory peptide TNGIIR with ACE and its effect on the expression of ACE and AT1 receptor

    Interaction mechanism of egg white- derived ACE inhibitory peptide TNGIIR with ACE and its effect on the expression of ACE and AT1 receptor by Zhipeng Yu, Hui Guo, David Shiuan, Chensi Xia, Wenzhu Zhao, Long Ding, Fuping Zheng, Jingbo Liu

    Published 2020-03-01
    “…Food Science and Human Wellness…”
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  11. 51
    Effect of Technological Process on True Retention Rate of Eicosapentaenoic and Docosahexaenoic Acids, Lipid Oxidation and Physical Properties of Canned Smoked Sprat (Sprattus sprattus)

    Effect of Technological Process on True Retention Rate of Eicosapentaenoic and Docosahexaenoic Acids, Lipid Oxidation and Physical Properties of Canned Smoked Sprat (Sprattus sprat... by Zdzisław Domiszewski, Sylwia Mierzejewska

    Published 2021-01-01
    “…International Journal of Food Science…”
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  12. 52
    Anti-diabetic effect of aloin via JNK-IRS1/PI3K pathways and regulation of gut microbiota

    Anti-diabetic effect of aloin via JNK-IRS1/PI3K pathways and regulation of gut microbiota by Ruting Zhong, Lanbin Chen, Yuanyuan Liu, Shouxia Xie, Sumei Li, Bin Liu, Chao Zhao

    Published 2022-01-01
    “…Food Science and Human Wellness…”
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  13. 53
    Prophylactic effect of Kudingcha polyphenols on oxazolone induced colitis through its antioxidant capacities

    Prophylactic effect of Kudingcha polyphenols on oxazolone induced colitis through its antioxidant capacities by Xingyao Long, Yanni Pan, Xin Zhao

    Published 2018-09-01
    “…Food Science and Human Wellness…”
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  14. 54
    Hair growth-promotion effects and antioxidant activity of the banana flower extract HappyAngel®: double-blind, placebo-controlled trial

    Hair growth-promotion effects and antioxidant activity of the banana flower extract HappyAngel®: double-blind, placebo-controlled trial by Chia-Hua Liang, Yung-Hsiang Lin, Yung-Kai Lin, Chi-Fu Chiang

    Published 2023-09-01
    “…Food Science and Human Wellness…”
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  15. 55
    Traditional Medicinal Vegetables in Northern Uganda: An Ethnobotanical Survey

    Traditional Medicinal Vegetables in Northern Uganda: An Ethnobotanical Survey by Rebecca Nakaziba, Maxson Kenneth Anyolitho, Sharon Bright Amanya, Crispin Duncan Sesaazi, Frederick Byarugaba, Jasper Ogwal-Okeng, Paul E. Alele

    Published 2021-01-01
    “…International Journal of Food Science…”
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  16. 56
    Red honeybush (Cyclopia genistoides) tea mitigates oxidative imbalance and hyperlipidemia, while improving glucose homeostasis in type 2 diabetic rats

    Red honeybush (Cyclopia genistoides) tea mitigates oxidative imbalance and hyperlipidemia, while improving glucose homeostasis in type 2 diabetic rats by Xin Xiao, Ochuko L. Erukainure, Md. Shahidul Islam

    Published 2023-11-01
    “…Food Science and Human Wellness…”
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  17. 57
    Impact of hot alkali modification conditions on secondary structure of peanut protein and embedding rate of curcumin

    Impact of hot alkali modification conditions on secondary structure of peanut protein and embedding rate of curcumin by Wei Li, Shugang Li, Yong Hu, Mengzhou Zhou, Chao Wang, Dongsheng Li, Deyuan Li

    Published 2019-09-01
    “…Food Science and Human Wellness…”
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  18. 58
    Prevalence of Aflatoxin Contamination in Peanuts and Peanut Butter from an Informal Market, Harare, Zimbabwe

    Prevalence of Aflatoxin Contamination in Peanuts and Peanut Butter from an Informal Market, Harare, Zimbabwe by V. P. Masaka, N. Ndlovu, R. S. Tshalibe, T. C. Mhande, T. Z. Jombo

    Published 2022-01-01
    “…International Journal of Food Science…”
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  19. 59
    Association of nutrients intake during pregnancy with the risk of allergic disease in offspring: a meta-analysis of prospective cohort studies

    Association of nutrients intake during pregnancy with the risk of allergic disease in offspring: a meta-analysis of prospective cohort studies by Hua Feng, Yan Chen, Xiujuan Xiong, Qunying Xu, Zhongwei Zhang, Qinghua Xi, Yongning Wu, Yuanan Lu

    Published 2023-05-01
    “…Food Science and Human Wellness…”
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  20. 60
    Production of a Complementary Food: Influence of Cowpea Soaking Time on the Nutritional, Antinutritional, and Antioxidant Properties of the Cassava-Cowpea-Orange-Fleshed Potato Blends

    Production of a Complementary Food: Influence of Cowpea Soaking Time on the Nutritional, Antinutritional, and Antioxidant Properties of the Cassava-Cowpea-Orange-Fleshed Potato Ble... by Abiola Folakemi Olaniran, Clinton Emeka Okonkwo, Omorefosa Osarenkhoe Osemwegie, Yetunde Mary Iranloye, Yemisi Tokunbo Afolabi, Omokolade Oluwaseyi Alejolowo, Charles Obiora Nwonuma, Toluwanimi Esther Badejo

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