International Journal of Food Science

Changes in Acidity, TSS, and Sugar Content at Different Storage Periods of the Postharvest Mango (Mangifera indica L.) Influenced by Bavistin DF

Sugar Profile, Mineral Content, and Rheological and Thermal Properties of an Isomerized Sweet Potato Starch Syrup

Influence of Wheat-Milled Products and Their Additive Blends on Pasta Dough Rheological, Microstructure, and Product Quality Characteristics

Predicting the Quality of Pasteurized Vegetables Using Kinetic Models: A Review

The Influence of Interfering Substances on the Antimicrobial Activity of Selected Quaternary Ammonium Compounds

Survivability of Vibrio cholerae O1 in Cooked Rice, Coffee, and Tea

Peanut Allergy, Allergen Composition, and Methods of Reducing Allergenicity: A Review

Microbiological Safety Assessment of Fermented Cassava Flour “Lafun” Available in Ogun and Oyo States of Nigeria

Bioactivity of Nonedible Parts of Punica granatum L.: A Potential Source of Functional Ingredients

Effect of Cholesterol Removal Processing Using β-Cyclodextrin on Main Components of Milk

Enhanced Production of Xylitol from Corncob by Pachysolen tannophilus Using Response Surface Methodology

Retrogradation of Waxy Rice Starch Gel in the Vicinity of the Glass Transition Temperature

Identification of Imitation Cheese and Imitation Ice Cream Based on Vegetable Fat Using NMR Spectroscopy and Chemometrics

Polydextrose Enhances Calcium Absorption and Bone Retention in Ovariectomized Rats

Comparison of Dried Plum Puree, Rosemary Extract, and BHA/BHT as Antioxidants in Irradiated Ground Beef Patties

International Journal of Food Science

Table of Contents

Table of Contents: 2013

Changes in Acidity, TSS, and Sugar Content at Different Storage Periods of the Postharvest Mango (Mangifera indica L.) Influenced by Bavistin DF

Sugar Profile, Mineral Content, and Rheological and Thermal Properties of an Isomerized Sweet Potato Starch Syrup

Influence of Wheat-Milled Products and Their Additive Blends on Pasta Dough Rheological, Microstructure, and Product Quality Characteristics

Predicting the Quality of Pasteurized Vegetables Using Kinetic Models: A Review

The Influence of Interfering Substances on the Antimicrobial Activity of Selected Quaternary Ammonium Compounds

Survivability of Vibrio cholerae O1 in Cooked Rice, Coffee, and Tea

Peanut Allergy, Allergen Composition, and Methods of Reducing Allergenicity: A Review

Microbiological Safety Assessment of Fermented Cassava Flour “Lafun” Available in Ogun and Oyo States of Nigeria

Bioactivity of Nonedible Parts of Punica granatum L.: A Potential Source of Functional Ingredients

Effect of Cholesterol Removal Processing Using β-Cyclodextrin on Main Components of Milk

Enhanced Production of Xylitol from Corncob by Pachysolen tannophilus Using Response Surface Methodology

Retrogradation of Waxy Rice Starch Gel in the Vicinity of the Glass Transition Temperature

Identification of Imitation Cheese and Imitation Ice Cream Based on Vegetable Fat Using NMR Spectroscopy and Chemometrics

Polydextrose Enhances Calcium Absorption and Bone Retention in Ovariectomized Rats

Comparison of Dried Plum Puree, Rosemary Extract, and BHA/BHT as Antioxidants in Irradiated Ground Beef Patties