About this Journal Submit a Manuscript Table of Contents

Citations to this Journal [50 citations: 50 articles]

Articles published in International Journal of Food Science have been cited 50 times. The following is a list of the 50 articles that have cited the articles published in International Journal of Food Science.

  • Kelvin Omondi George, Kelvin Okong’o Moseti, John Kanyiri Wanyoko, Thomas Kinyanjui, and Francis Nyamu Wachira, “Quantitation of the Total Catechin Content in Oils Extracted from Seeds of Selected Tea (<i>Camellia sinensis</i> (L) O. Kuntze, Theaceae) Clones by RP-HPLC,” American Journal of Plant Sciences, vol. 06, no. 07, pp. 1080–1089, 2015. View at Publisher · View at Google Scholar
  • Sandra Karina Velázquez-Gutiérrez, Ana Cristina Figueira, María Eva Rodríguez-Huezo, Angélica Román-Guerrero, Hector Carrillo-Navas, and César Pérez-Alonso, “Sorption isotherms, thermodynamic properties and glass transition temperature of mucilage extracted from chia seeds (Salvia hispanica L.),” Carbohydrate Polymers, vol. 121, pp. 411–419, 2015. View at Publisher · View at Google Scholar
  • Vincenza Ferraro, Clara Piccirillo, and Manuela E. Pintado, “Cassava (Manihot esculenta Crantz) and Yam (Discorea spp.) Crops and Their Derived Foodstuffs: Safety, Security and Nutritional Value,” Critical Reviews in Food Science and Nutrition, pp. 00–00, 2015. View at Publisher · View at Google Scholar
  • Zara Pons, Maria Margalef, Francisca I. Bravo, Anna Arola-Arnal, and Begoña Muguerza, “Acute administration of single oral dose of grape seed polyphenols restores blood pressure in a rat model of metabolic syndrome: role of nitric oxide and prostacyclin,” European Journal of Nutrition, 2015. View at Publisher · View at Google Scholar
  • Debabandya Mohapatra, Abhijit Kar, and Saroj Kumar Giri, “Insect Pest Management in Stored Pulses: an Overview,” Food And Bioprocess Technology, vol. 8, no. 2, pp. 239–265, 2015. View at Publisher · View at Google Scholar
  • Fuguo Xing, Wei Zhang, Jonathan Nimal Selvaraj, and Yang Liu, “DNA degradation in genetically modified rice with Cry1Ab by food processing methods: Implications for the quantification of genetically modified organisms,” Food Chemistry, vol. 174, pp. 132–138, 2015. View at Publisher · View at Google Scholar
  • Sarah Erich, Sandra Schill, Eva Annweiler, Hans-Ulrich Waiblinger, Thomas Kuballa, Dirk W. Lachenmeier, and Yulia B. Monakhova, “Combined chemometric analysis of 1H NMR, 13C NMR and stable isotope data to differentiate organic and conventional milk,” Food Chemistry, 2015. View at Publisher · View at Google Scholar
  • Cai Xixi, Zhao Lina, Wang Shaoyun, and Rao Pingfan, “Fabrication and characterization of the nano-composite of whey protein hydrolysate chelated with calcium,” Food Funct., vol. 6, no. 3, pp. 816–823, 2015. View at Publisher · View at Google Scholar
  • M. Josepa Salvadó, Ester Casanova, Anabel Fernández-Iglesias, Lluis Arola, and Cinta Bladé, “Roles of proanthocyanidin rich extracts in obesity,” Food Funct., vol. 6, no. 4, pp. 1053–1071, 2015. View at Publisher · View at Google Scholar
  • Raúl E. Cian, Javier Vioque, and Silvina R. Drago, “Structure–mechanism relationship of antioxidant and ACE I inhibitory peptides from wheat gluten hydrolysate fractionated by pH,” Food Research International, vol. 69, pp. 216–223, 2015. View at Publisher · View at Google Scholar
  • Callistus Bvenura, and Anthony J. Afolayan, “The role of wild vegetables in household food security in South Africa: A review,” Food Research International, 2015. View at Publisher · View at Google Scholar
  • Dang Hai Dang Nguyen, Phuong Lan Tran, Hyun Sook Ha, Jin Sil Lee, Wan Soo Hong, Quang Tri Le, Byung Chul Oh, and Sung Hoon Park, “Presence of beta-amylase in ramie leaf and its anti-staling effect on rice cake,” Food Science And Biotechnology, vol. 24, no. 1, pp. 37–40, 2015. View at Publisher · View at Google Scholar
  • Daiki Murayama, Tomone Kimura, Kazumasa Tsuboi, Daiju Yamada, Dennis Marvin Santiago, Hiroshi Koaze, and Hiroaki Yamauchi, “Applicability of Dry Flours Produced from a Table Potato Variety (Solanum tuberosum L. cv. May Queen) in Bread Making,” Food Science And Technology Research, vol. 21, no. 3, pp. 285–290, 2015. View at Publisher · View at Google Scholar
  • Akash Kedia, Bhanu Prakash, Prashant K. Mishra, Abhishek K. Dwivedy, and N.K. Dubey, “Trachyspermum ammi L. essential oil as plant based preservative in food system,” Industrial Crops and Products, vol. 69, pp. 104–109, 2015. View at Publisher · View at Google Scholar
  • Mohammad Zarei, Bita Forghani, Afshin Ebrahimpour, Azizah Abdul-Hamid, Farooq Anwar, and Nazamid Saari, “In vitro and in vivo antihypertensive activity of palm kernel cake protein hydrolysates: Sequencing and characterization of potent bioactive,” Industrial Crops and Products, vol. 76, pp. 112–120, 2015. View at Publisher · View at Google Scholar
  • Sasimar Woraharn, Narissara Lailerd, Bhagavathi Sundaram Sivamaruthi, Wiwat Wangcharoen, Sartjin Peerajan, Sophon Sirisattha, and Chaiyavat Chaiyasut, “ Development of fermented Hericium erinaceus juice with high content of L-glutamine and L-glutamic acid ,” International Journal of Food Science & Technology, 2015. View at Publisher · View at Google Scholar
  • Micaela Albarracin, Rolando Jose Gonzalez, and Silvina Rosa Drago, “Soaking and extrusion effects on physicochemical parameters, phytic acid, nutrient content and mineral bio-accessibility of whole rice grain,” International Journal Of Food Sciences And Nutrition, vol. 66, no. 2, pp. 210–215, 2015. View at Publisher · View at Google Scholar
  • Iloir Gaio, Adriana G. Saggiorato, Helen Treichel, Rogério L. Cansian, Alexandre J. Cichoski, Viviane Astolfi, Rafael I. Cardoso, Geciane Toniazzo, Eunice Valduga, and Natalia Paroul, “Antibacterial activity of basil essential oil (Ocimum basilicum L.) in Italian-type sausage,” Journal für Verbraucherschutz und Lebensmittelsicherheit, 2015. View at Publisher · View at Google Scholar
  • Sofía Salido, Mercedes Pérez-Bonilla, Robert P. Adams, and Joaquín Altarejos, “Phenolic Components and Antioxidant Activity of Wood Extracts from 10 Main Spanish Olive Cultivars,” Journal of Agricultural and Food Chemistry, pp. 150717094553004, 2015. View at Publisher · View at Google Scholar
  • Pavle Jovanov, Valéria Guzsvány, Sanja Lazić, Mladen Franko, Marijana Sakač, Ljubiša Šarić, and Jovana Kos, “Development of HPLC-DAD method for determination of neonicotinoids in honey,” Journal of Food Composition and Analysis, 2015. View at Publisher · View at Google Scholar
  • Tamara Dapčević Hadnađev, Miroslav Hadnađev, Milica Pojić, Slađana Rakita, and Veljko Krstonošić, “Functionality of OSA starch stabilized emulsions as fat replacers in cookies,” Journal of Food Engineering, 2015. View at Publisher · View at Google Scholar
  • Bin Xu, Li Kun Wang, Wen Juan Miao, Qi Fei Wu, Yan Xia Liu, Yilin Sun, and Chao Gao, “Thermal versus Microwave Inactivation Kinetics of Lipase and Lipoxygenase from Wheat Germ,” Journal of Food Process Engineering, 2015. View at Publisher · View at Google Scholar
  • Yun Li, Faizan A. Sadiq, TongJie Liu, JiCheng Chen, and GuoQing He, “Purification and identification of novel peptides with inhibitory effect against angiotensin I-converting enzyme and optimization of process conditions in milk fermented with the yeast Kluyveromyces marxianus,” Journal of Functional Foods, vol. 16, pp. 278–288, 2015. View at Publisher · View at Google Scholar
  • Zahra Gharaie, Mohammad Hossein Azizi, Mohsen Barzegar, and Roya Aghagholizade, “Effects of Hydrocolloids on the Rheological Characteristics of Dough and the Quality of Bread Made From Frozen Dough,” Journal of Texture Studies, 2015. View at Publisher · View at Google Scholar
  • Raúl E. Cian, Antonela G. Garzón, David Betancur Ancona, Luis Chel Guerrero, and Silvina R. Drago, “Hydrolyzates from Pyropia columbina seaweed have antiplatelet aggregation, antioxidant and ACE I inhibitory peptides which maintain bioactivity after simulated gastrointestinal digestion,” LWT - Food Science and Technology, 2015. View at Publisher · View at Google Scholar
  • Md. Sajjad Alam, Farahnaaz Feroz, Hasibur Rahman, Kamal Kanta Das, and Rashed Noor, “Microbiological contamination sources of freshly cultivated vegetables,” Nutrition & Food Science, vol. 45, no. 4, pp. 646–658, 2015. View at Publisher · View at Google Scholar
  • Md Niharul Alam, Anirban Chatterjee, Sreeparna Das, Shaikh Batuta, Debabrata Mandal, and Naznin Ara Begum, “Burmese grape fruit juice can trigger the “logic gate”-like colorimetric sensing behavior of Ag nanoparticles towards toxic metal ions,” RSC Adv., vol. 5, no. 30, pp. 23419–23430, 2015. View at Publisher · View at Google Scholar
  • Ishfaq Ahmed, Ihsan Mabood Qazi, and Suraiya Jamal, “Quality evaluation of noodles prepared from blending of broken rice and wheat flour,” Starch - Stärke, 2015. View at Publisher · View at Google Scholar
  • Francisco Assis Bezerra da Cunha, Gabriel Luz Wallau, Antonio Ivanildo Pinho, Mauro Eugenio Medina Nunes, Nadghia Figueiredo Leite, Saulo Relison Tintino, Galberto Martins da Costa, Margareth Linde Athayde, Aline Augusti Boligon, Henrique Douglas Melo Coutinho, Antonio Batista Pereira, Thais Posser, and Jeferson Luis Franco, “Eugenia uniflora leaves essential oil induces toxicity in Drosophila melanogaster: involvement of oxidative stress mechanisms,” Toxicol. Res., vol. 4, no. 3, pp. 634–644, 2015. View at Publisher · View at Google Scholar
  • 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
  • Noemi Gonzalez-Abuin, Neus Martinez-Micaelo, Maria Margalef, Mayte Blay, Anna Arola-Arnal, Begona Muguerza, Anna Ardevol, and Montserrat Pinent, “A grape seed extract increases active glucagon-like peptide-1 levels after an oral glucose load in rats,” Food & Function, vol. 5, no. 9, pp. 2357–2364, 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
  • Saeed Akhtar, Tariq Ismail, Daniele Fraternale, and Piero Sestili, “Pomegranate peel and peel extracts: Chemistry and food features,” Food Chemistry, 2014. View at Publisher · View at Google Scholar
  • Md. Musfiqur Rahman, Waziha Farha, A.M. Abd El-Aty, Md. Humayun Kabir, So Jeong Im, Da-I Jung, Jeong-Heui Choi, Sung-Woo Kim, Young Wook Son, Chan-Hyeok Kwon, Ho-Chul Shin, and Jae-Han Shim, “Dynamic behavior and residual pattern of thiamethoxam and its metabolite clothianidin in Swiss chard using liquid chromatography-tandem mass spectrometry,” Food Chemistry, 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
  • G.D. Arlene-Christina, D.S. Jayas, P.G. Fields, F. Jian, N.D.G. White, and K. Alagusundaram, “Movement of Cryptolestes ferrugineus out of wheat kernels and their mortalities under elevated temperatures,” Journal of Stored Products Research, 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
  • Beauty Behera, Sai S. Sagiri, Vinay K. Singh, Kunal Pal, and Arfat Anis, “Mechanical properties and delivery of drug/probiotics from starch and non-starch based novel bigels: A comparative study,” Starch-Starke, vol. 66, no. 9-10, pp. 865–879, 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
  • Ciarán Fitzgerald, Eimear Gallagher, Paula O’Connor, José Prieto, Leticia Mora-Soler, Maura Grealy, and Maria Hayes, “Development of a seaweed derived platelet activating factor acetylhydrolase (PAF-AH) inhibitory hydrolysate, synthesis of inhibitory peptides and assessment of their toxicity using the Zebrafish larvae assay,” Peptides, vol. 50, pp. 119–124, 2013. View at Publisher · View at Google Scholar