International Journal of Food Science

Influence of Processing Methods on Proximate Composition and Dieting of Two Amaranthus Species from West Cameroon

Comparative Analysis of Nutritional and Bioactive Properties of Aerial Parts of Snake Gourd (Trichosanthes cucumerina Linn.)

Effect of Water Activity and Packaging Material on the Quality of Dehydrated Taro (Colocasia esculenta (L.) Schott) Slices during Accelerated Storage

Progress towards Sustainable Utilisation and Management of Food Wastes in the Global Economy

Microbiological Safety of Kitchen Sponges Used in Food Establishments

Brilliant Blue Dyes in Daily Food: How Could Purinergic System Be Affected?

Preparation of Modified Films with Protein from Grouper Fish

Genetic Variation of Flavonols Quercetin, Myricetin, and Kaempferol in the Sri Lankan Tea (Camellia sinensis L.) and Their Health-Promoting Aspects

Prevalence of Thinness and Stunting and Associated Factors among Adolescent School Girls in Adwa Town, North Ethiopia

Roots and Tuber Crops as Functional Foods: A Review on Phytochemical Constituents and Their Potential Health Benefits

Vegetable Contamination by the Fecal Bacteria of Poultry Manure: Case Study of Gardening Sites in Southern Benin

Drying Characteristics and Physical and Nutritional Properties of Shrimp Meat as Affected by Different Traditional Drying Techniques

Microbiological Quality Assessment of Frozen Fish and Fish Processing Materials from Bangladesh

The Content and Bioavailability of Mineral Nutrients of Selected Wild and Traditional Edible Plants as Affected by Household Preparation Methods Practiced by Local Community in Benishangul Gumuz Regional State, Ethiopia

Heat Pump Drying of Fruits and Vegetables: Principles and Potentials for Sub-Saharan Africa

International Journal of Food Science

Table of Contents

Table of Contents: 2016

Influence of Processing Methods on Proximate Composition and Dieting of Two Amaranthus Species from West Cameroon

Comparative Analysis of Nutritional and Bioactive Properties of Aerial Parts of Snake Gourd (Trichosanthes cucumerina Linn.)

Effect of Water Activity and Packaging Material on the Quality of Dehydrated Taro (Colocasia esculenta (L.) Schott) Slices during Accelerated Storage

Progress towards Sustainable Utilisation and Management of Food Wastes in the Global Economy

Microbiological Safety of Kitchen Sponges Used in Food Establishments

Brilliant Blue Dyes in Daily Food: How Could Purinergic System Be Affected?

Preparation of Modified Films with Protein from Grouper Fish

Genetic Variation of Flavonols Quercetin, Myricetin, and Kaempferol in the Sri Lankan Tea (Camellia sinensis L.) and Their Health-Promoting Aspects

Prevalence of Thinness and Stunting and Associated Factors among Adolescent School Girls in Adwa Town, North Ethiopia

Roots and Tuber Crops as Functional Foods: A Review on Phytochemical Constituents and Their Potential Health Benefits

Vegetable Contamination by the Fecal Bacteria of Poultry Manure: Case Study of Gardening Sites in Southern Benin

Drying Characteristics and Physical and Nutritional Properties of Shrimp Meat as Affected by Different Traditional Drying Techniques

Microbiological Quality Assessment of Frozen Fish and Fish Processing Materials from Bangladesh

The Content and Bioavailability of Mineral Nutrients of Selected Wild and Traditional Edible Plants as Affected by Household Preparation Methods Practiced by Local Community in Benishangul Gumuz Regional State, Ethiopia

Heat Pump Drying of Fruits and Vegetables: Principles and Potentials for Sub-Saharan Africa