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Citations to this Journal [206 citations: 1–100 of 202 articles]

Articles published in International Journal of Food Science have been cited 206 times. The following is a list of the 202 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
  • 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
  • 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
  • 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
  • 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
  • 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
  • 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
  • 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
  • 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
  • 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
  • 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
  • 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
  • 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
  • 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
  • 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
  • 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
  • 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
  • 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
  • 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
  • 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
  • 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
  • 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
  • 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
  • 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
  • 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
  • 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
  • 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
  • Adnan Hossain Khan, Junwoo Kim, Mark Sumarah, Sheila M. Macfie, and Madhumita B. Ray, “Toxicity Reduction and Improved Biodegradability of Benzalkonium Chlorides by Ozone/Hydrogen Peroxide Advanced Oxidation Process,” Separation and Purification Technology, 2017. View at Publisher · View at Google Scholar
  • Deniz Besik, and Anna Nagurney, “Quality in competitive fresh produce supply chains with application to farmers' markets,” Socio-Economic Planning Sciences, 2017. View at Publisher · View at Google Scholar
  • M.D. Chao, K.I. Domenech-Pérez, and C.R. Calkins, “Feeding vitamin E may reverse sarcoplasmic reticulum membrane instability caused by feeding wet distillers grains plus solubles to cattle,” The Professional Animal Scientist, vol. 33, no. 1, pp. 12–23, 2017. View at Publisher · View at Google Scholar
  • Benjamin M. Bohrer, “Review: Nutrient density and nutritional value of meat products and non-meat foods high in protein,” Trends in Food Science & Technology, 2017. View at Publisher · View at Google Scholar
  • Rebecca J. Gosling, Ian Mawhinney, Kelly Vaughan, Robert H. Davies, and Richard P. Smith, “Efficacy of disinfectants and detergents intended for a pig farm environment where Salmonella is present,” Veterinary Microbiology, vol. 204, pp. 46–53, 2017. View at Publisher · View at Google Scholar
  • Marianne Pinheiro Teixeira, Litiele Cruz, Jeferson Luis Franco, Renara Bittencourt Vieira, and Valdir Marcos Stefenon, “Ethnobotany and antioxidant evaluation of commercialized medicinal plants from the Brazilian Pampa,” Acta Botanica Brasilica, vol. 30, no. 1, pp. 47–59, 2016. View at Publisher · View at Google Scholar
  • M.J. Palma, J.B. Retamales, S. Sánchez, and G. Maldonado, “ Yield components and fruit quality of highbush blueberries ( Vaccinium corymbosum L.) in three production areas in the Maule Region, Chile ,” Acta Horticulturae, no. 1117, pp. 125–132, 2016. View at Publisher · View at Google Scholar
  • Huatao Li, Xiaoqiu Zhou, Ping Gao, Qiuyue Li, Hansi Li, Rong Huang, and Min Wu, “Inhibition of lipid oxidation in food and feed materials and hydroxyl radical-induced fish erythrocytes: A comparative study of Ginkgo biloba leaves extracts and synthetic antioxidants,” Animal Nutrition, 2016. View at Publisher · View at Google Scholar
  • Evangelia S. Papadopoulou, Bella Tsachidou, Slawomir Sulowicz, Urania Menkissoglu-Spiroudi, and Dimitrios G. Karpouzas, “Land Spreading of Wastewaters from the Fruit-Packaging Industry and Potential Effects on Soil Microbes: Effects of the Antioxidant Ethoxyquin and Its ,” Applied And Environmental Microbiology, vol. 82, no. 2, pp. 747–755, 2016. View at Publisher · View at Google Scholar
  • Lucía G. Pruneda-Alvarez, Tania Ruíz-Vera, Angeles C. Ochoa-Martínez, and Iván N. Pérez-Maldonado, “Urinary trans-trans muconic (exposure biomarker to benzene) and hippuric acid (exposure biomarker to toluene) concentrations in Mexican women living in high risk scenarios of air pollution,” Archives of Environmental & Occupational Health, pp. 00–00, 2016. View at Publisher · View at Google Scholar
  • Ji Hye Lee, Duck Soon An, Jae Min Song, Yong Bae Jung, and Dong Sun Lee, “An adaptively controlled modified atmosphere container system for fresh produce,” Biosystems Engineering, vol. 148, pp. 11–17, 2016. View at Publisher · View at Google Scholar
  • R. M. Delles, A. D. True, T. Ao, K. A. Dawson, and Y. L. Xiong, “Fibre type-dependent response of broiler muscles to dietary antioxidant supplementation for oxidative stability enhancement,” British Poultry Science, pp. 1–12, 2016. View at Publisher · View at Google Scholar
  • Bidyut Jyoti Hazarika, and Nandan Sit, “Effect of dual modification with hydroxypropylation and cross-linking on physicochemical properties of taro starch,” Carbohydrate Polymers, vol. 140, pp. 269–278, 2016. View at Publisher · View at Google Scholar
  • Kelvin Kim Tha Goh, Lara Matia-Merino, Jie Hong Chiang, Ruisong Quek, Stephanie Jun Bing Soh, and Roger G. Lentle, “The physico-chemical properties of chia seed polysaccharide and its microgel dispersion rheology,” Carbohydrate Polymers, 2016. View at Publisher · View at Google Scholar
  • Karolina Pycia, Lesław Juszczak, Dorota Gałkowska, Mariusz Witczak, and Grażyna Jaworska, “Maltodextrins from chemically modified starches Part 2: Selected physicochemical properties,” Carbohydrate Polymers, 2016. View at Publisher · View at Google Scholar
  • Akashdeep Singh, Bhumika Mangla, Sheshank Sethi, Sunil Kamboj, Radhika Sharma, and Vikas Rana, “QbD based synthesis and characterization of polyacrylamide grafted corn fibre gum,” Carbohydrate Polymers, 2016. View at Publisher · View at Google Scholar
  • Pavithra Kalegowda, Attar Singh Chauhan, and Shashirekha Mysore Nanjaraj Urs, “Opuntia dillenii (Ker-Gawl) Haw cladode mucilage: Physico-chemical, rheological and functional behavior,” Carbohydrate Polymers, 2016. View at Publisher · View at Google Scholar
  • Fábio Coelho Sampaio, Janaína Teles de Faria, Gabriel Dumond de Lima Silva, Ricardo Melo Gonçalves, Cristiano Grijó Pitangui, Alessandro Alberto Casazza, Saleh Al Arni, and Attilio Converti, “Comparison of Response Surface Methodology and Artificial Neural Network for Modeling Xylose-to-Xylitol Bioconversion,” Chemical Engineering & Technology, 2016. View at Publisher · View at Google Scholar
  • Víctor Ruiz-Valdepeñas Montiel, Rebeca Torrente-Rodríguez, Susana Campuzano, Alessandro Pellicanò, Ángel Reviejo, Maria Cosio, and José Pingarrón, “Simultaneous Determination of the Main Peanut Allergens in Foods Using Disposable Amperometric Magnetic Beads-Based Immunosensing Platforms,” Chemosensors, vol. 4, no. 3, pp. 11, 2016. View at Publisher · View at Google Scholar
  • Raushid Ahmad Siddiqi, Dalbir Singh Sogi, P.K. Sehajpal, and Fatih Yildiz, “Effect of short-term sourdough fermentation on wheat protein,” Cogent Food & Agriculture, vol. 2, no. 1, pp. 1132983, 2016. View at Publisher · View at Google Scholar
  • Roszaini Kadir, and Mike David Hale, “Antioxidant potential and content of phenolic compounds in extracts of twelve selected Malaysian commercial wood species,” European Journal of Wood and Wood Products, 2016. View at Publisher · View at Google Scholar
  • Probir Kumar Ghosh, Sabyasachi Chatterjee, Paramita Bhattacharjee, and Nabarun Bhattacharyya, “Removal of Rancid-Acid Odor of Expeller-Pressed Virgin Coconut Oil by Gamma Irradiation: Evaluation by Sensory and Electronic Nose Technology,” Food and Bioprocess Technology, 2016. View at Publisher · View at Google Scholar
  • Kelvin Omondi George, John K. Wanyoko, Thomas Kinyanjui, Kelvin O. Moseti, and Francis N. Wachira, “Comparative Assessment of the Fatty Acid Profiles of Crude Oils Extracted from Seeds of Selected Tea (<i> Camellia sinensis </i> L.) Cultivars,” Food and Nutrition Sciences, vol. 07, no. 01, pp. 1–7, 2016. View at Publisher · View at Google Scholar
  • Carina Lorena Fernández, Ricardo Alejandro Fogar, Mirtha Marina Doval, Ana María Romero, and María Alicia Judis, “Antioxidant Effect of Bovine Plasma Proteins Modified via Maillard Reaction on n3 Fortified Beef Patties,” Food and Nutrition Sciences, vol. 07, no. 08, pp. 671–681, 2016. View at Publisher · View at Google Scholar
  • Teresa Chávez-Capilla, Mona Beshai, William Maher, Tamsin Kelly, and Simon Foster, “Bioaccessibility and degradation of naturally occurring arsenic species from food in the human gastrointestinal tract,” Food Chemistry, 2016. View at Publisher · View at Google Scholar
  • Christine Loch, Helmut Reusch, Ingrid Ruge, Rolf Godelmann, Tabea Pflaum, Thomas Kuballa, Sandra Schumacher, and Dirk W. Lachenmeier, “Benzaldehyde in cherry flavour as a precursor of benzene formation in beverages,” Food Chemistry, 2016. View at Publisher · View at Google Scholar
  • Nuria Martinez-Saez, Alba Tamargo García, Inés Domínguez Pérez, Miguel Rebollo-Hernanz, Marta Mesías, Francisco J. Morales, María A. Martín-Cabrejas, and M. Dolores del Castillo, “Use of Spent Coffee Grounds as Food Ingredient in Bakery Products,” Food Chemistry, 2016. View at Publisher · View at Google Scholar
  • Binwei Bi, Hao Yang, Yapeng Fang, Katsuyoshi Nishinari, and Glyn O. Phillips, “Characterization and emulsifying properties of β-lactoglobulin-gum Acacia Seyal conjugates prepared via the Maillard reaction,” Food Chemistry, 2016. View at Publisher · View at Google Scholar
  • Imran Khan, Charles Nkufi Tango, Sumaira Miskeen, Byong H. Lee, and Deog-Hwan Oh, “Hurdle technology: A novel approach for enhanced food quality and safety-A review,” Food Control, 2016. View at Publisher · View at Google Scholar
  • Micaela Albarracín, Adriana R. Weisstaub, Angela Zuleta, and Silvina R. Drago, “Extruded whole grain diets based on brown, soaked and germinated rice. Effects on cecum health, calcium absorption and bone parameters of growing Wistar rats. Part I,” Food Funct., 2016. View at Publisher · View at Google Scholar
  • Fan Zhu, “Structures, properties, and applications of lotus starches,” Food Hydrocolloids, 2016. View at Publisher · View at Google Scholar
  • Sunan Wang, Shaoping Nie, and Fan Zhu, “Chemical constituents and health effects of sweet potato,” Food Research International, 2016. View at Publisher · View at Google Scholar
  • Maria Eduardo, Ulf Svanberg, and Lilia Ahrné, “Effect of hydrocolloids and emulsifiers on the shelf-life of composite cassava-maize-wheat bread after storage,” Food Science & Nutrition, 2016. View at Publisher · View at Google Scholar
  • Micaela Albarracin, Pau Talens, Nuria Martinez-Navarrete, Rolando J. Gonzalez, and Silvina R. Drago, “Physicochemical properties and structural characteristics of whole grain Oryza sativa L. with different treatments,” Food Science And Technology International, vol. 22, no. 4, pp. 333–342, 2016. View at Publisher · View at Google Scholar
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  • Nurudeen A. Olasupo, Chimezie P. Okorie, and Folarin A. Oguntoyinbo, “The Biotechnology of Ugba, a Nigerian Traditional Fermented Food Condiment,” Frontiers in Microbiology, vol. 7, 2016. View at Publisher · View at Google Scholar
  • Brett J. West, Shixin Deng, Akemi Uwaya, Fumiyuki Isami, Yumi Abe, Sho-ichi Yamagishi, and C. Jarakae Jensen, “Iridoids are natural glycation inhibitors,” Glycoconjugate Journal, 2016. View at Publisher · View at Google Scholar
  • Marco Valdez-Flores, Lourdes J. Germán-Báez, Roberto Gutiérrez-Dorado, Sergio Medina-Godoy, Claudia Norzagaray-Valenzuela, Sergio Hernández-Verdugo, Cuauhtémoc Reyes-Moreno, and Angel Valdez-Ortiz, “Improving bioactivities of Jatropha curcas protein hydrolysates by optimizing with response surface methodology the extrusion cooking process,” Industrial Crops and Products, 2016. View at Publisher · View at Google Scholar
  • Nicola F. Beatty, and Marie K. Walsh, “Influence of thermosonication on Geobacillus stearothermophilus inactivation in skim milk,” International Dairy Journal, 2016. View at Publisher · View at Google Scholar
  • Jossana Pereira de Sousa Guedes, José Alberto da Costa Medeiros, Richard Sidney de Souza e Silva, Janaína Maria Batista de Sousa, Maria Lúcia da Conceição, and Evandro Leite de Souza, “The efficacy of Mentha arvensis L. and M. piperita L. essential oils in reducing pathogenic bacteria and maintaining quality characteristics in cashew, guava, mango, and pineapple juices,” International Journal of Food Microbiology, vol. 238, pp. 183–192, 2016. View at Publisher · View at Google Scholar
  • Folarin A. Oguntoyinbo, Gyu-Sung Cho, Bernhard Trierweiler, Jan Kabisch, Niels Rösch, Horst Neve, Wilhelm Bockelmann, Lara Frommherz, Dennis S. Nielsen, Lukasz Krych, and Charles M.A.P. Franz, “Fermentation of African kale (Brassica carinata) using L. plantarum BFE 5092 and L. fermentum BFE 6620 starter strains,” International Journal of Food Microbiology, 2016. View at Publisher · View at Google Scholar
  • Xingli Liu, Taihua Mu, Hongnan Sun, Miao Zhang, Jingwang Chen, and Maire Laure Fauconnier, “Comparative study of the nutritional quality of potato–wheat steamed and baked breads made with four potato flour cultivars,” International Journal of Food Sciences and Nutrition, pp. 1–12, 2016. View at Publisher · View at Google Scholar
  • Romika Dhiman, Neeraj Aggarwal, Kamal Rai Aneja, and Manpreet Kaur, “ In Vitro Antimicrobial Activity of Spices and Medicinal Herbs against Selected Microbes Associated with Juices ,” International Journal of Microbiology, vol. 2016, pp. 1–9, 2016. View at Publisher · View at Google Scholar
  • Amitava Pal, Amal Kumar Pari, Arunanshu Sinha, and Prakash C. Dhara, “Prevalence of undernutrition and associated factors: A cross-sectional study among rural adolescents in West Bengal, India,” International Journal of Pediatrics and Adolescent Medicine, 2016. View at Publisher · View at Google Scholar
  • Samuel Ayofemi Olalekan Adeyeye, “Safety Issues in Traditional West African Foods: A Critical Review,” Journal of Culinary Science & Technology, pp. 1–25, 2016. View at Publisher · View at Google Scholar
  • Hamidreza Rassafiani, Mahtab Ghazanfari, Masoumeh Ravanipour, Niloofar Motamed, Maryam Ravanipour, DariushRanjbar Vakilabadi, and Sedigheh Zare, “Evaluation of the knowledge level of health violations in food production, distribution, sales centers and public places and their authorities investigating among the women of Bushehr city,” Journal of Education and Health Promotion, vol. 5, no. 1, pp. 11, 2016. View at Publisher · View at Google Scholar
  • Amira Abdelrasoul, Huu Doan, Ali Lohi, and Chil-Hung Cheng, “The influence of aggregation of latex particles on membrane fouling attachments & ultrafiltration performance in ultrafiltration of latex contaminated water and wastewater,” Journal of Environmental Sciences, 2016. View at Publisher · View at Google Scholar
  • B. N. Dar, Savita Sharma, and Gulzar Ahmad Nayik, “Effect of storage period on physiochemical, total phenolic content and antioxidant properties of bran enriched snacks,” Journal of Food Measurement and Characterization, 2016. View at Publisher · View at Google Scholar
  • Sayantani Dutta, and Paramita Bhattacharjee, “Microencapsulation of enzyme-assisted supercritical carbon dioxide extract of small cardamom by spray drying,” Journal of Food Measurement and Characterization, 2016. View at Publisher · View at Google Scholar
  • Probir Kumar Ghosh, Paramita Bhattacharjee, and Mousumi Poddar-Sarkar, “Reduction of lauric acid in coconut copra by supercritical carbon dioxide extraction: Process optimization and design of functional cookies using the lauric acid-lean copra meal,” Journal of Food Process Engineering, 2016. View at Publisher · View at Google Scholar
  • Bue-Young Imm, Ye Won Heo, Wonwoo Choi, and Byeong Jin Kang, “Relationship Among Freshness, Flavor and Texture Attributes of Fruit Juices,” Journal of Food Processing and Preservation, 2016. View at Publisher · View at Google Scholar
  • Khwairakpam C.S. Mangang, Arup J. Das, and Sankar C. Deka, “ Shelf Life Improvement of Rice Beer by Incorporation of Albizia myriophylla Extracts ,” Journal of Food Processing and Preservation, 2016. View at Publisher · View at Google Scholar
  • Suheela Bhat, Charanjiv Singh Saini, Manish Kumar, and Harish Kumar Sharma, “ Effect of Thermal and Alternate Thermal Processing on Bottle Gourd ( L agenaria siceraria ) Juice ,” Journal of Food Processing and Preservation, 2016. View at Publisher · View at Google Scholar
  • Dipika Agrahar-Murugkar, Aiman Zaidi, Nachiket Kotwaliwale, and Chetan Gupta, “Effect of Egg-Replacer and Composite Flour on Physical Properties, Color, Texture and Rheology, Nutritional and Sensory Profile of Cakes,” Journal of Food Quality, 2016. View at Publisher · View at Google Scholar
  • SunHee Kim, Jo-Won Lee, Yena Heo, and BoKyung Moon, “ Effect of Pleurotus eryngii Mushroom β-Glucan on Quality Characteristics of Common Wheat Pasta ,” Journal of Food Science, 2016. View at Publisher · View at Google Scholar
  • Luciana Magdalena Julio, Vanesa Yanet Ixtaina, Mariela Fernández, Rosa Maria Torres Sánchez, Susana María Nolasco, and Mabel Cristina Tomás, “Development and characterization of functional O/W emulsions with chia seed (Salvia hispanica L.) by-products,” Journal of Food Science and Technology, 2016. View at Publisher · View at Google Scholar
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