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Citations to this Journal [15 citations: 15 articles]

Articles published in International Journal of Food Science have been cited 15 times. The following is a list of the 15 articles that have cited the articles published in International Journal of Food Science.

  • Paula A. Araújo, Filipe Mergulhão, Luís Melo, and Manuel Simões, “The ability of an antimicrobial agent to penetrate a biofilm is not correlated with its killing or removal efficiency,” Biofouling, pp. 1–9, 2014. View at Publisher · View at Google Scholar
  • L. Fisher, S. Ostovapour, P. Kelly, K.A. Whitehead, K. Cooke, E. Storgårds, and J. Verran, “Molybdenum doped titanium dioxide photocatalytic coatings for use as hygienic surfaces: the effect of soiling on antimicrobial activity,” Biofouling, vol. 30, no. 8, pp. 911–919, 2014. View at Publisher · View at Google Scholar
  • Elieser S. Posner, Ana A. Chew-Guevara, Marcelo Mitre-Dieste, Esther Perez-Carrillo, Erick Heredia-Olea, Jeff D. Wilson, and Sergio O. Serna-Saldivar, “Generation of a Mixolab Profile After the Evaluation of the Functionality of Different Commercial Wheat Flours for Hot-Press Tortilla Production,” Cereal Chemistry, vol. 91, no. 2, pp. 139–145, 2014. View at Publisher · View at Google Scholar
  • Márcio Carocho, Maria Filomena Barreiro, Patricia Morales, and Isabel C.F.R. Ferreira, “Adding Molecules to Food, Pros and Cons: A Review on Synthetic and Natural Food Additives,” Comprehensive Reviews in Food Science and Food Safety, vol. 13, no. 4, pp. 377–399, 2014. View at Publisher · View at Google Scholar
  • Micaela Albarracin, Adriana R. Weisstaub, Angela Zuleta, Patricia Mandalunis, Rolando J. Gonzalez, and Silvina R. Drago, “Effects of extruded whole maize, polydextrose and cellulose as sources of fibre on calcium bioavailability and metabolic parameters of growing Wistar rats,” Food & Function, vol. 5, no. 4, pp. 804–810, 2014. View at Publisher · View at Google Scholar
  • Madalena Lemos, Inês Gomes, Filipe Mergulhão, Luís Melo, and Manuel Simões, “The effects of surface type on the removal of Bacillus cereus and Pseudomonas fluorescens single and dual species biofilms,” Food and Bioproducts Processing, 2014. View at Publisher · View at Google Scholar
  • John Yew Huat Tang, Nurul Hidayah Mohd-Noor, Nurhidayah Mazlan, Chew Chieng Yeo, Che Abdullah Abu-Bakar, and Son Radu, “Survival of Vibrio cholerae O1 and Vibrio parahaemolyticus in fried and boiled Malaysian fish sausage,” Food Control, 2014. View at Publisher · View at Google Scholar
  • Maria Eduardo, Ulf Svanberg, and Lilia Ahrné, “Effect of Hydrocolloids and Emulsifiers on Baking Quality of Composite Cassava-Maize-Wheat Breads,” International Journal of Food Science, vol. 2014, pp. 1–9, 2014. View at Publisher · View at Google Scholar
  • Noemi Gonzalez-Abuin, Neus Martinez-Micaelo, Mayte Blay, Anna Ardevol, and Montserrat Pinent, “Grape-seed procyanidins prevent the cafeteria diet-induced decrease of glucagon-like peptide-1 production,” Journal of Agricultural and Food Chemistry, pp. 140113063549005, 2014. View at Publisher · View at Google Scholar
  • Michaël Dermience, Xiao Wei Li, Françoise Mathieu, William Claus, Viviane De Maertelaer, Dechen Yangzom, and Georges Lognay, “Minerals and trace elements in traditional foods of rural areas of Lhasa Prefecture, Tibet Autonomous Region (P.R. China),” Journal of Food Composition and Analysis, 2014. View at Publisher · View at Google Scholar
  • Manzoor Ahmad Shah, Sowriappan John Don Bosco, and Shabir Ahmad Mir, “Plant extracts as natural antioxidants in meat and meat products,” Meat Science, 2014. View at Publisher · View at Google Scholar
  • Ester Casanova, Laura Baselga-Escudero, Aleix Ribas-Latre, Lídia Cedó Anna Arola-Arnal, Montserrat Pinent, Cinta Bladé, Lluís Arola, and M. Josepa Salvadó, “Chronic intake of proanthocyanidins and docosahexaenoic acid improves skeletal muscle oxidative capacity in diet-obese rats,” The Journal of Nutritional Biochemistry, 2014. View at Publisher · View at Google Scholar
  • Ina Ehlers, Walter Vetter, Jurgen Schleucher, Stefanie Kaffarnik, and Gerhard Grobner, “Two-Dimensional P-31,H-1 NMR Spectroscopic Profiling of Phospholipids in Cheese and Fish,” Journal Of Agricultural And Food Chemistry, vol. 61, no. 29, pp. 7061–7069, 2013. View at Publisher · View at Google Scholar
  • Mercedes Pérez-Bonilla, Sofía Salido, Teris A. van Beek, and Joaquín Altarejos, “ Radical-Scavenging Compounds from Olive Tree ( Olea europaea L.) Wood ,” Journal of Agricultural and Food Chemistry, pp. 131223114611007, 2013. View at Publisher · View at Google Scholar
  • Christian T. Schevey, Stoyan Toshkov, and M. Susan Brewer, “Effect of Natural Antioxidants, Irradiation, and Cooking on Lipid Oxidation in Refrigerated, Salted Ground Beef Patties,” Journal of Food Science, vol. 78, no. 11, pp. S1793–S1799, 2013. View at Publisher · View at Google Scholar