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Citations to this Journal [299 citations: 1–100 of 294 articles]

Articles published in International Journal of Food Science have been cited 299 times. The following is a list of the 294 articles that have cited the articles published in International Journal of Food Science.

  • S.B. Tan, R. Shamsudin, A.P. Mohammed, and N.A. Abdul Rahman, “Colour changes during deep-frying of sesame cracker’s dough balls,” Acta Horticulturae, no. 1152, pp. 55–62, 2017. View at Publisher · View at Google Scholar
  • C.O. Ujowundu, C.U. Igwe, C.S. Alisi, L.A. Nwaogu, H.D. Ogbuagu, and V.A. Onwuliri, “Detoxification potentials of an alcoholic bitter on carbon tetrachloride-induced oxidative damage in wistar albino rats,” African Journal of Pharmacy and Pharmacology, vol. 11, no. 31, pp. 368–376, 2017. View at Publisher · View at Google Scholar
  • Noelia Negreira, Stig Valdersnes, Robin Ørnsrud, Jorge Regueiro, and Marc H.G. Berntssen, “Comprehensive characterization of ethoxyquin transformation products in fish feed by traveling-wave ion mobility spectrometry coupled to quadrupole time-of-flight mass spectrometry,” Analytica Chimica Acta, vol. 965, pp. 72–82, 2017. View at Publisher · View at Google Scholar
  • Patrick Floris, Nicola McGillicuddy, Simone Albrecht, Brian Morrissey, Christian Kaisermayer, Anna Lindeberg, and Jonathan Bones, “Untargeted LC-MS/MS profiling of cell culture media formulations for evaluation of High Temperature Short Time (HTST) treatment effects.,” Analytical Chemistry, 2017. View at Publisher · View at Google Scholar
  • Raúl E. Cian, Carla Bachetta, Jimena Cazenave, and Silvina R. Drago, “Optimization of single screw extrusion process for producing fish feeds based on vegetable meals and evaluation of nutritional effects using a juvenile Piaractus mesopotamicus model,” Animal Feed Science and Technology, 2017. View at Publisher · View at Google Scholar
  • Marilyn C. Erickson, and Michael P. Doyle, “The Challenges of Eliminating or Substituting Antimicrobial Preservatives in Foods,” Annual Review of Food Science and Technology, vol. 8, no. 1, pp. 371–390, 2017. View at Publisher · View at Google Scholar
  • James Owusu-Kwarteng, Alhassan Wuni, Fortune Akabanda, Kwaku Tano-Debrah, and Lene Jespersen, “Prevalence, virulence factor genes and antibiotic resistance of Bacillus cereus sensu lato isolated from dairy farms and traditional dairy products,” BMC Microbiology, vol. 17, no. 1, 2017. View at Publisher · View at Google Scholar
  • Simona Alfiero, Agata Lo Giudice, and Alessandro Bonadonna, “Street food and innovation: the food truck phenomenon,” British Food Journal, pp. 00–00, 2017. View at Publisher · View at Google Scholar
  • Zara Pons, Francisca I. Bravo, Anna Arola-Arnal, Begoña Muguerza, and Maria Margalef, “Chronic administration of grape-seed polyphenols attenuates the development of hypertension and improves other cardiometabolic risk factors associated with the metabolic syndrome in cafeteria diet-fed rats,” British Journal of Nutrition, vol. 117, no. 2, pp. 200–208, 2017. View at Publisher · View at Google Scholar
  • Thing Chai Tham, Mei Xiang Ng, Gan Shu Hui, Lee Suan Chua, Ramlan Aziz, Luqman Chuah Abdullah, Sze Pheng Ong, Nyuk Ling Chin, and Chung Lim Law, “Impacts of different drying strategies on drying characteristics, the retention of bio-active ingredient and colour changes of dried Roselle,” Chinese Journal of Chemical Engineering, 2017. View at Publisher · View at Google Scholar
  • Giulianna Echeverria Macedo, Karen Kich Gomes, Nathane Rosa Rodrigues, Illana Kemmerich Martins, Gabriel da Luz Wallau, Nélson Rodrigues de Carvalho, Litiele Cezar da Cruz, Dennis Guilherme da Costa Silva, Aline Augusti Boligon, Jeferson Luis Franco, and Thaís Posser, “Senecio brasiliensis impairs eclosion rate and induces apoptotic cell death in larvae of Drosophila melanogaster,” Comparative Biochemistry and Physiology Part C: Toxicology & Pharmacology, vol. 198, pp. 45–57, 2017. View at Publisher · View at Google Scholar
  • Leonardo Petruzzi, Daniela Campaniello, Barbara Speranza, Maria Rosaria Corbo, Milena Sinigaglia, and Antonio Bevilacqua, “Thermal Treatments for Fruit and Vegetable Juices and Beverages: A Literature Overview,” Comprehensive Reviews in Food Science and Food Safety, 2017. View at Publisher · View at Google Scholar
  • Anuradha Saha, Shvetambri Tyagi, Rajinder K. Gupta, and Yogesh K. Tyagi, “Natural gums of plant origin as edible coatings for food industry applications,” Critical Reviews in Biotechnology, pp. 1–15, 2017. View at Publisher · View at Google Scholar
  • Ondulla T. Toomer, “ Nutritional Chemistry of the Peanut ( Arachis hypogaea ) ,” Critical Reviews in Food Science and Nutrition, pp. 00–00, 2017. View at Publisher · View at Google Scholar
  • Nesreen ALJahdali, and Franck Carbonero, “Impact of Maillard Reaction products on Nutrition and Health: Current knowledge and need to understand their fate in the human digestive system,” Critical Reviews in Food Science and Nutrition, pp. 00–00, 2017. View at Publisher · View at Google Scholar
  • Magdalena Efenberger-Szmechtyk, Agnieszka Nowak, and Dorota Kregiel, “Implementation of chemometrics in quality evaluation of food and beverages,” Critical Reviews in Food Science and Nutrition, pp. 00–00, 2017. View at Publisher · View at Google Scholar
  • Soleiman Abbasi, “Challenges towards characterization and applications of a novel hydrocolloid: Persian gum,” Current Opinion in Colloid & Interface Science, 2017. View at Publisher · View at Google Scholar
  • Sk. Pankaj, and Kevin M Keener, “A review and research trends in alternate frying technologies,” Current Opinion in Food Science, 2017. View at Publisher · View at Google Scholar
  • Tanushree Maity, A. S. Bawa, and P. S. Raju, “Effect of preconditioning on physicochemical, microstructural, and sensory quality of vacuum-fried jackfruit chips,” Drying Technology, pp. 1–9, 2017. View at Publisher · View at Google Scholar
  • Xia Li, Xiaolei Xie, Chunhui Zhang, Sun Zhen, and Wei Jia, “Role of Mid- and Far- Infrared for Improving Dehydration Efficiency in Beef Jerky Drying,” Drying Technology, 2017. View at Publisher · View at Google Scholar
  • Shasha Cheng, Yingqiang Tang, Tan Zhang, Yukun Song, Xiaohui Wang, Huihui Wang, Haitao Wang, and Mingqian Tan, “An Approach for Monitoring the Dynamic States of Water in Shrimp during Drying Process with LF-NMR and MRI,” Drying Technology, 2017. View at Publisher · View at Google Scholar
  • Jostein Grip, Rolf Einar Engstad, Ingrid Skj?veland, Nata?a ?kalko-Basnet, and Ann Mari Hols?ter, “Sprayable Carbopol hydrogel with soluble beta-1,3/1,6-glucan as an active ingredient for wound healing ? Development and in-vivo evaluation,” European Journal of Pharmaceutical Sciences, 2017. View at Publisher · View at Google Scholar
  • Elisabete M.C. Alexandre, Paula Araújo, Maria F. Duarte, Victor de Freitas, Manuela Pintado, and Jorge A. Saraiva, “Experimental Design, Modeling, and Optimization of High-Pressure-Assisted Extraction of Bioactive Compounds from Pomegranate Peel,” Food and Bioprocess Technology, 2017. View at Publisher · View at Google Scholar
  • Francesco Esposito, Antonio Nardone, Evelina Fasano, Maria Triassi, and Teresa Cirillo, “Determination of acrylamide levels in potato crisps and other snacks and exposure risk assessment through a Margin of Exposure approach,” Food and Chemical Toxicology, 2017. View at Publisher · View at Google Scholar
  • Camila de Campo, Priscilla Pereira dos Santos, Tania Maria Haas Costa, Karina Paese, Silvia Stanisçuaski Guterres, Alessandro de Oliveira Rios, and Simone Hickmann Flôres, “Nanoencapsulation of chia seed oil with chia mucilage ( Salvia hispanica L.) as wall material: characterization and stability evaluation,” Food Chemistry, 2017. View at Publisher · View at Google Scholar
  • Zareen Khan, Narayan Kamble, Aarti Bhongale, Madhuri Girme, Vijay Bahadur Chauhan, and Kaushik Banerjee, “Analysis of pesticide residues in tuber crops using pressurised liquid extraction and gas chromatography-tandem mass spectrometry,” Food Chemistry, 2017. View at Publisher · View at Google Scholar
  • Seung Yun Lee, and Sun Jun Hur, “Antihypertensive peptides from animal products, marine organisms, and plants,” Food Chemistry, vol. 228, pp. 506–517, 2017. View at Publisher · View at Google Scholar
  • Xingli Liu, Taihua Mu, Hongnan Sun, Miao Zhang, Jingwang Chen, and Marie Laure Fauconnier, “Influence of different hydrocolloids on dough thermo-mechanical properties and in vitro starch digestibility of gluten-free steamed bread based on potato flour,” Food Chemistry, 2017. View at Publisher · View at Google Scholar
  • A. Suganthi, K. Bhuvaneswari, and M. Ramya, “Determination of neonicotinoid insecticide residues in sugarcane juice using LCMSMS,” Food Chemistry, 2017. View at Publisher · View at Google Scholar
  • Mohsen Dabestani, Rassoul Kadkhodaee, Glyn Owen Phillips, and Soleiman Abbasi, “Persian gum: A comprehensive review on its physicochemical and functional properties,” Food Hydrocolloids, 2017. View at Publisher · View at Google Scholar
  • Ndidiamaka Nnenaya Ahaotu, Amarachukwu Anyogu, Promiselynda Obioha, Lawrence Aririatu, Vincent Ifeanyi Ibekwe, Solomon Oranusi, Jane P. Sutherland, and Labia Irene Ivette Ouoba, “Influence of soy fortification on microbial diversity during cassava fermentation and subsequent physicochemical characteristics of garri,” Food Microbiology, vol. 66, pp. 165–172, 2017. View at Publisher · View at Google Scholar
  • K.S. Tumwesigye, A.R. Sousa, J.C. Oliveira, and M.J. Sousa-Gallagher, “Evaluation of novel bitter cassava film for equilibrium modified atmosphere packaging of cherry tomatoes,” Food Packaging and Shelf Life, vol. 13, pp. 1–14, 2017. View at Publisher · View at Google Scholar
  • Ana Luiza Freire, Cintia Lacerda Ramos, and Rosane Freitas Schwan, “Effect of symbiotic interaction between a fructooligosaccharide and probiotic on the kinetic fermentation and chemical profile of maize blended rice beverages,” Food Research International, 2017. View at Publisher · View at Google Scholar
  • Paula A. Araújo, Idalina Machado, Ana Meireles, TorOve Leiknes, Filipe Mergulhão, Luís F. Melo, and Manuel Simões, “Combination of selected enzymes with cetyltrimethylammonium bromide in biofilm inactivation, removal and regrowth,” Food Research International, 2017. View at Publisher · View at Google Scholar
  • Phoebe P. Kaddumukasa, Samuel M. Imathiu, Julius M. Mathara, and Jesca L. Nakavuma, “Influence of physicochemical parameters on storage stability: Microbiological quality of fresh unpasteurized fruit juices,” Food Science & Nutrition, 2017. View at Publisher · View at Google Scholar
  • Ky Chong, Nl Chin, and Ya Yusof, “Thermosonication and optimization of stingless bee honey processing,” Food Science and Technology International, pp. 108201321771333, 2017. View at Publisher · View at Google Scholar
  • Camila Palla, Anabella Giacomozzi, Diego B. Genovese, and María Elena Carrín, “Multi–objective optimization of high oleic sunflower oil and monoglycerides oleogels: Searching for rheological and textural properties similar to margarine,” Food Structure, 2017. View at Publisher · View at Google Scholar
  • Faez Iqbal Khan, Dongming Lan, Rabia Durrani, Weiqian Huan, Zexin Zhao, and Yonghua Wang, “The Lid Domain in Lipases: Structural and Functional Determinant of Enzymatic Properties,” Frontiers in Bioengineering and Biotechnology, vol. 5, 2017. View at Publisher · View at Google Scholar
  • Luc Pieters, Adnan Amin, Emmy Tuenter, Kenn Foubert, Jamhsed Iqbal, Paul Cos, Louis Maes, Vassiliki Exarchou, and Sandra Apers, “In Vitro and In Silico Antidiabetic and Antimicrobial Evaluation of Constituents from Kickxia ramosissima (Nanorrhinum ramosissimum),” Frontiers in Pharmacology, vol. 8, 2017. View at Publisher · View at Google Scholar
  • Sanjeet Kumar, Gitishree Das, Han-Seung Shin, and Jayanta Kumar Patra, “Dioscorea spp. (A Wild Edible Tuber): A Study on Its Ethnopharmacological Potential and Traditional Use by the Local People of Similipal Biosphere Reserve, India,” Frontiers in Pharmacology, vol. 8, 2017. View at Publisher · View at Google Scholar
  • Prashant Kumar Choudhari, H.K. Jain, P. Sharma, and B. Srivastava, “A novel co-processed directly compressible release-retarding polymer: In vitro, solid state and in vivo evaluation,” Future Journal of Pharmaceutical Sciences, 2017. View at Publisher · View at Google Scholar
  • Muhammad Sajid, Muhammad Ali Khan, Wasim Bilal, Abdur Rab, Zafar Iqbal, and Sana Irshad khan, “Anti-Oxidant Activities, Chemical Attributes and Fruit Yield of Peach Cultivars as Influenced by Foliar Application of Ascorbic Acid,” Gesunde Pflanzen, 2017. View at Publisher · View at Google Scholar
  • Purabi Ghosh, Derek Fawcett, Devindri Perera, Shashi Sharma, and Gerrard Poinern, “Horticultural Loss Generated by Wholesalers: A Case Study of the Canning Vale Fruit and Vegetable Markets in Western Australia,” Horticulturae, vol. 3, no. 2, pp. 34, 2017. View at Publisher · View at Google Scholar
  • P Priyodip, P Y Prakash, and S Balaji, “Phytases of Probiotic Bacteria: Characteristics and Beneficial Aspects,” Indian Journal of Microbiology, 2017. View at Publisher · View at Google Scholar
  • Wendy A. Mussoline, Brian J. Boman, Ann C. Wilkie, Janice R. Bohac, and Sabrina Trupia, “Agronomic productivity, bioethanol potential and postharvest storability of an industrial sweetpotato cultivar,” Industrial Crops and Products, vol. 95, pp. 96–103, 2017. View at Publisher · View at Google Scholar
  • Debabandya Mohapatra, Sunil Kumar, Nachiket Kotwaliwale, and Krishna Kumar Singh, “Critical factors responsible for fungi growth in stored food grains and non-Chemical approaches for their control,” Industrial Crops and Products, vol. 108, pp. 162–182, 2017. View at Publisher · View at Google Scholar
  • Johanna Aristizábal, José Alberto García, and Bernardo Ospina, “Refined cassava flour in bread making: A review,” Ingenieria e Investigacion, vol. 37, no. 1, pp. 25–33, 2017. View at Publisher · View at Google Scholar
  • Marium Shaikh, Tahira Mohsin Ali, and Abid Hasnain, “Utilization of chemically modified pearl millet starches in preparation of custards with improved cold storage stability,” International Journal of Biological Macromolecules, 2017. View at Publisher · View at Google Scholar
  • Yanyan Zhao, Chunhua Song, Xiaokun Ma, Xiaojun Ma, Qingzhu Wang, Hongfei Ji, Feng Guo, and Guijun Qin, “Synergistic Effect of Family History of Diabetes and Dietary Habits on the Risk of Type 2 Diabetes in Central China,” International Journal of Endocrinology, vol. 2017, pp. 1–8, 2017. View at Publisher · View at Google Scholar
  • Konstantinos Papoutsis, Penta Pristijono, John B. Golding, Costas E. Stathopoulos, Michael C. Bowyer, Christopher J. Scarlett, and Quan V. Vuong, “ Effect of vacuum-drying, hot air-drying and freeze-drying on polyphenols and antioxidant capacity of lemon ( Citrus limon ) pomace aqueous extracts ,” International Journal of Food Science & Technology, 2017. View at Publisher · View at Google Scholar
  • María V. Salinas, María Fernanda Hamet, Julieta Binaghi, Analia G. Abraham, Adriana Weisstaub, Angela Zuleta, Patricia Ronayne de Ferrer, and María C. Puppo, “Calcium-inulin wheat bread: prebiotic effect and bone mineralisation in growing rats,” International Journal of Food Science & Technology, 2017. View at Publisher · View at Google Scholar
  • Elena Bartkiene, Vadims Bartkevics, Iveta Pugajeva, Vita Krungleviciute, Sigrid Mayrhofer, and Konrad Domig, “Parameters of rye, wheat, barley, and oat sourdoughs fermented with Lactobacillus plantarum LUHS135 that influence the quality of mixed rye–wheat bread, including acrylamide formation,” International Journal of Food Science and Technology, vol. 52, no. 6, pp. 1473–1482, 2017. View at Publisher · View at Google Scholar
  • Federico J.A. Perez-Cueto, Quenia Dos Santos, Belinda Nielsen, Caterina Dinnella, Erminio Monteleone, Agnès Giboreau, Laure Saulais, Laurence Depezay, Heather Hartwell, and Katherine Appleton, “Danish adolescents like their vegetables fresh rather than frozen or canned,” International Journal of Gastronomy and Food Science, 2017. View at Publisher · View at Google Scholar
  • Tengchuan Jin, Cheng Wang, Caiying Zhang, Yang Wang, Yu-Wei Chen, Feng Guo, Andrew Howard, Min-Jie Cao, Tong-Jen Fu, Tara H. McHugh, and Yuzhu Zhang, “ Crystal Structure of Cocosin, A Potential Food Allergen from Coconut ( Cocos nucifera ) ,” Journal of Agricultural and Food Chemistry, 2017. View at Publisher · View at Google Scholar
  • Yongqing Hou, Zhenlong Wu, Zhaolai Dai, Guoyao Wu, and Genhu Wang, “Protein hydrolysates in animal nutrition: Industrial production, bioactive peptides, and functional significance,” Journal of Animal Science and Biotechnology, vol. 8, no. 1, 2017. View at Publisher · View at Google Scholar
  • H. Rosales-Bravo, H.C. Morales-Torres, J. Vázquez-Martínez, J. Molina-Torres, V. Olalde-Portugal, and L.P. Partida-Martínez, “ Novel consortium of Klebsiella variicola and Lactobacillus species enhances the functional potential of fermented dairy products by increasing the availability of branched-chain amino acids and the amount of distinctive volatiles ,” Journal of Applied Microbiology, 2017. View at Publisher · View at Google Scholar
  • A. Gomba, L. Chidamba, and L. Korsten, “Effect of postharvest practices including degreening on citrus carpoplane microbial biomes,” Journal of Applied Microbiology, 2017. View at Publisher · View at Google Scholar
  • Bachra Khettal, Karim Tighilet, Farid Dahmoune, Fadila Maiza-Benabdeslam, Nabil Kadri, and Ahmed Adjebli, “Phenolic compounds from Citrus leaves: Antioxidant activity and enzymatic browning inhibition,” Journal of Complementary and Integrative Medicine, vol. 14, no. 1, 2017. View at Publisher · View at Google Scholar
  • Neetu Jain, and Meenakshi Sharma, “ Chemical Composition of the Leaf Oil of Cymbopogon martinii var. sofia Collected from Udaipur, Rajasthan and their Screening Against Fungi Causing Dermatophytosis in Human Beings ,” Journal of Essential Oil Bearing Plants, pp. 1–8, 2017. View at Publisher · View at Google Scholar
  • Sayantani Dutta, and Paramita Bhattacharjee, “Nanoliposomal encapsulates of piperine-rich black pepper extract obtained by enzyme-assisted supercritical carbon dioxide extraction,” Journal of Food Engineering, 2017. View at Publisher · View at Google Scholar
  • Erik Alpizar-Reyes, Hector Carrillo-Navas, Raquel Gallardo-Rivera, Victor Varela-Guerrero, Jose Alvarez-Ramirez, and César Pérez-Alonso, “Functional properties and physicochemical characteristics of tamarind ( Tamarindus indica L.) seed mucilage powder as a novel hydrocolloid,” Journal of Food Engineering, 2017. View at Publisher · View at Google Scholar
  • Gaurav Kumar Pal, S. Bharath Kumar, P. Prabhasankar, and P. V. Suresh, “Inclusion of poultry based food ingredients in the formulation of noodles and their effects on noodle quality characteristics,” Journal of Food Measurement and Characterization, 2017. View at Publisher · View at Google Scholar
  • W. Asongni Djeukeu, I. Gouado, Marlyse S. Leng, M. Vijaykrishnaraj, and P. Prabhasankar, “Effect of dried yam flour (Dioscorea schimperiana) on cooking quality, digestibility profile and antioxidant potential of wheat based pasta,” Journal of Food Measurement and Characterization, 2017. View at Publisher · View at Google Scholar
  • Annalisa Lucera, Amalia Conte, Daniela Gammariello, and Matteo Alessandro Del Nobile, “Ready-to-eat semi-dried tomatoes: Study to preserve the product quality,” Journal of Food Processing and Preservation, pp. e13175, 2017. View at Publisher · View at Google Scholar
  • Elisabete M. C. Alexandre, Paula Araújo, Maria F. Duarte, Victor de Freitas, Manuela Pintado, and Jorge A. Saraiva, “High-pressure assisted extraction of bioactive compounds from industrial fermented fig by-product,” Journal of Food Science and Technology, 2017. View at Publisher · View at Google Scholar
  • Xingli Liu, Taihua Mu, Karim Diego Yamul, Hongnan Sun, Miao Zhang, Jingwang Chen, Marie Laure Fauconnier, and Perez Vanina Andrea, “Evaluation of different hydrocolloids to improve dough rheological properties and bread quality of potato–wheat flour,” Journal of Food Science and Technology, 2017. View at Publisher · View at Google Scholar
  • A. Noorlaila, H. Nor Hasanah, A. Yusoff, S. H. Sarijo, and R. Asmeda, “Effects of xanthan gum and HPMC on physicochemical and microstructure properties of sponge cakes during storage,” Journal of Food Science and Technology, 2017. View at Publisher · View at Google Scholar
  • Lokesh K. Mishra, and Danme Sangma, “Quality attributes, phytochemical profile and storage stability studies of functional ready to serve (RTS) drink made from blend of Aloe vera, sweet lime, amla and ginger,” Journal of Food Science and Technology, 2017. View at Publisher · View at Google Scholar
  • Rakesh Kumar Raigar, Rohit Upadhyay, and Hari Niwas Mishra, “Optimization of microwave roasting of peanuts and evaluation of its physicochemical and sensory attributes,” Journal of Food Science and Technology, 2017. View at Publisher · View at Google Scholar
  • Ana M. Kalušević, Steva M. Lević, Bojan R. Čalija, Jela R. Milić, Vladimir B. Pavlović, Branko M. Bugarski, and Viktor A. Nedović, “Effects of different carrier materials on physicochemical properties of microencapsulated grape skin extract,” Journal of Food Science and Technology, 2017. View at Publisher · View at Google Scholar
  • Piteesha Ramlagan, Philippe Rondeau, Cynthia Planesse, Vidushi S. Neergheen-Bhujun, Shameem Fawdar, Emmanuel Bourdon, and Theeshan Bahorun, “Punica granatum L. mesocarp suppresses advanced glycation end products (AGEs)- and H2O2-induced oxidative stress and pro-inflammatory biomarkers,” Journal of Functional Foods, vol. 29, pp. 115–126, 2017. View at Publisher · View at Google Scholar
  • Omodesola Oluwafisayo Ogunruku, Ganiyu Oboh, Sabina Passamonti, Federica Trammer, and Aline Augusti Boligon, “ Capsicum annuum var. grossum (Bell Pepper) Inhibits β -Secretase Activity and β -Amyloid 1–40 Aggregation ,” Journal of Medicinal Food, 2017. View at Publisher · View at Google Scholar
  • Taís Vanessa Gabbay Alves, Russany Silva da Costa, Bahar Aliakbarian, Alessandro Alberto Casazza, Patrizia Perego, José Otávio Carréra Silva Júnior, Roseane Maria Ribeiro Costa, and Attilio Converti, “ Microencapsulation of Theobroma cacao L. waste extract: optimization using response surface methodology ,” Journal of Microencapsulation, vol. 34, no. 2, pp. 111–120, 2017. View at Publisher · View at Google Scholar
  • Chia Miang Khor, Wai Kiong Ng, Parijat Kanaujia, Kok Ping Chan, and Yuancai Dong, “Hot-melt extrusion microencapsulation of quercetin for taste-masking,” Journal of Microencapsulation, pp. 1–9, 2017. View at Publisher · View at Google Scholar
  • Samir Abd-elmonem A Ismail, Ayman Mohammed El-Anany, and Rehab Farouk M Ali, “Regeneration of Used Frying Palm Oil with Coffee Silverskin (CS), CS Ash (CSA) and Nanoparticles of CS (NCS),” Journal of Oleo Science, vol. 66, no. 8, pp. 897–905, 2017. View at Publisher · View at Google Scholar
  • Sunil Kumar, Debabandya Mohapatra, Nachiket Kotwaliwale, and Krishna Kumar Singh, “Vacuum Hermetic Fumigation: A review,” Journal of Stored Products Research, vol. 71, pp. 47–56, 2017. View at Publisher · View at Google Scholar
  • Khwairakpam Chanu Salailenbi Mangang, Arup Jyoti Das, and Sankar Chandra Deka, “Comparative shelf life study of two different rice beers prepared using wild-type and established microbial starters,” Journal of the Institute of Brewing, 2017. View at Publisher · View at Google Scholar
  • Susana Ramos, Patrícia Fradinho, Anabela Raymundo, and Paulina Mata, “Assessing gelling properties of chia (Salvia hispanica L.) flour through rheological characterization,” Journal of the Science of Food and Agriculture, vol. 97, no. 6, pp. 1753–1760, 2017. View at Publisher · View at Google Scholar
  • Shweta Deshaware, Sumit Gupta, Rekha S. Singhal, and Prasad S. Variyar, “Enhancing anti-diabetic potential of bitter gourd juice using pectinase: A response surface methodology approach,” LWT - Food Science and Technology, 2017. View at Publisher · View at Google Scholar
  • Yougui Chen, and Alex Martynenko, “Combination of hydrothermodynamic (HTD) processing and different drying methods for natural blueberry leather,” LWT - Food Science and Technology, 2017. View at Publisher · View at Google Scholar
  • Karolina Pycia, Dorota Gałkowska, and Lesław Juszczak, “Maltodextrins produced from chemically modified starches as agents affecting stability and rheological properties of albumin foam,” LWT - Food Science and Technology, 2017. View at Publisher · View at Google Scholar
  • Purabi Ghosh, Derek Fawcett, Shashi Sharma, and Gerrard Poinern, “Production of High-Value Nanoparticles via Biogenic Processes Using Aquacultural and Horticultural Food Waste,” Materials, vol. 10, no. 8, pp. 852, 2017. View at Publisher · View at Google Scholar
  • Liliana Argueta-Figueroa, O. Martínez-Alvarez, J. Santos-Cruz, René Garcia-Contreras, L.S. Acosta-Torres, J. de la Fuente-Hernández, and M.C. Arenas-Arrocena, “Nanomaterials made of non-toxic metallic sulfides: A systematic review of their potential biomedical applications,” Materials Science and Engineering: C, 2017. View at Publisher · View at Google Scholar
  • Fan-Kui Zeng, Gang Liu, Gang Lin, Hui Yu, Guo-Qiang Gao, and Guo-Hong Wen, “Analysis of the Rheological Properties of Raw Dehydrated Potato Flour by Mixolab,” Modern Food Science and Technology, vol. 33, no. 3, pp. 146–170, 2017. View at Publisher · View at Google Scholar
  • Marina Kisuba Kabuyi, Paulin Mutwale Kapepula, Jimmy Kabeya Kabengele, Bénédicte Moni, Gisèle Makengo, Patricia Mbombo Mungitshi, Adam Tujibikila Mukuta, Clement Mbadiko Mutunda, Simon Dibaluka Mpulusu, Jean Paul Koto-Te-Nyiwa Ngbolua, Nadège Ngombe Kabamba, and Théophile Mbemba Fundu, “Selenium Content and Antioxidant Potential of Some Edible Wild Mushrooms from Bandundu Area, DR Congo,” Natural Resources, vol. 08, no. 02, pp. 103–113, 2017. View at Publisher · View at Google Scholar
  • Mutiara Nugraheni, Badraningsih Lastariwati, and Sutriyati Purwanti, “Proximate and chemical analysis of gluten-free enriched, resistant starch type 3 from Maranta arundinacea flour and its potential as a functional food,” Pakistan Journal of Nutrition, vol. 16, no. 5, pp. 322–330, 2017. View at Publisher · View at Google Scholar
  • Y. F. Tsai, L. R. Barnett, H. H. Teng, C. C. Ko, and K. R. Chu, “A study of some inherent causes for non-uniform microwave heating,” Physics of Plasmas, vol. 24, no. 10, pp. 103301, 2017. View at Publisher · View at Google Scholar
  • Sonda Ammar, Maria del Mar Contreras, Boutheina Gargouri, Antonio Segura-Carretero, and Mohamed Bouaziz, “ RP-HPLC-DAD-ESI-QTOF-MS based metabolic profiling of the potential Olea europaea by-product “wood” and its comparison with leaf counterpart ,” Phytochemical Analysis, 2017. View at Publisher · View at Google Scholar
  • Bruna de Falco, Mariana Amato, and Virginia Lanzotti, “Chia seeds products: an overview,” Phytochemistry Reviews, 2017. View at Publisher · View at Google Scholar
  • Lili Geng, Minjia Lu, Xuying Nan, Ping-An He, Yuhua Yao, Qi Dai, and Weibo Jin, “Comparative transcriptome analysis of the different tissues between the cultivated and wild tomato,” PLoS ONE, vol. 12, no. 3, 2017. View at Publisher · View at Google Scholar
  • Ayodeji Osmund Falade, Ganiyu Oboh, and Anthony Ifeanyi Okoh, “Potential Health Implications of the Consumption of Thermally-Oxidized Cooking Oils – a Review,” Polish Journal of Food and Nutrition Sciences, vol. 67, no. 2, 2017. View at Publisher · View at Google Scholar
  • A. Amr, H. Al-Qadiri, and M. Shahein, “Chemical Changes in Hommos Preserved with Combined Gamma Radiation and Refrigeration,” Radiation Physics and Chemistry, 2017. View at Publisher · View at Google Scholar
  • Motsa, Slabbert, Bester, Mokwena, and Taylor, “Volatile organic compounds from germinating seeds of Cyclopia species as affected by temperature,” Seed Science and Technology, vol. 45, no. 1, pp. 43–55, 2017. View at Publisher · View at Google Scholar
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