International Journal of Food Science

Extrusion Conditions and Amylose Content Affect Physicochemical Properties of Extrudates Obtained from Brown Rice Grains

Angiotensin I-Converting Enzyme Inhibitory Peptides of Chia (Salvia hispanica) Produced by Enzymatic Hydrolysis

Effect of Extraction Conditions on the Antioxidant Activity of Olive Wood Extracts

Effect of Cassava Flour Characteristics on Properties of Cassava-Wheat-Maize Composite Bread Types

Effect of Maltodextrins on the Rheological Properties of Potato Starch Pastes and Gels

Mineral Properties and Dietary Value of Raw and Processed Stinging Nettle (Urtica dioica L.)

Ethoxyquin: An Antioxidant Used in Animal Feed

Development of Low-Fat Soft Dough Biscuits Using Carbohydrate-Based Fat Replacers

Microwave Heating as an Alternative Quarantine Method for Disinfestation of Stored Food Grains

Grape Seed Procyanidin Extract Improves Insulin Production but Enhances Bax Protein Expression in Cafeteria-Treated Male Rats

Quality Parameters of Six Cultivars of Blueberry Using Computer Vision

Polyphenol Bioaccessibility and Sugar Reducing Capacity of Black, Green, and White Teas

UHPLC/MS-MS Analysis of Six Neonicotinoids in Honey by Modified QuEChERS: Method Development, Validation, and Uncertainty Measurement

Chemometrics of Wheat Composites with Hemp, Teff, and Chia Flour: Comparison of Rheological Features

Comparative Effect of Crude and Commercial Enzyme on the Juice Recovery from Bael Fruit (Aegle marmelos Correa) Using Principal Component Analysis

International Journal of Food Science

Table of Contents

Table of Contents: 2013

Extrusion Conditions and Amylose Content Affect Physicochemical Properties of Extrudates Obtained from Brown Rice Grains

Angiotensin I-Converting Enzyme Inhibitory Peptides of Chia (Salvia hispanica) Produced by Enzymatic Hydrolysis

Effect of Extraction Conditions on the Antioxidant Activity of Olive Wood Extracts

Effect of Cassava Flour Characteristics on Properties of Cassava-Wheat-Maize Composite Bread Types

Effect of Maltodextrins on the Rheological Properties of Potato Starch Pastes and Gels

Mineral Properties and Dietary Value of Raw and Processed Stinging Nettle (Urtica dioica L.)

Ethoxyquin: An Antioxidant Used in Animal Feed

Development of Low-Fat Soft Dough Biscuits Using Carbohydrate-Based Fat Replacers

Microwave Heating as an Alternative Quarantine Method for Disinfestation of Stored Food Grains

Grape Seed Procyanidin Extract Improves Insulin Production but Enhances Bax Protein Expression in Cafeteria-Treated Male Rats

Quality Parameters of Six Cultivars of Blueberry Using Computer Vision

Polyphenol Bioaccessibility and Sugar Reducing Capacity of Black, Green, and White Teas

UHPLC/MS-MS Analysis of Six Neonicotinoids in Honey by Modified QuEChERS: Method Development, Validation, and Uncertainty Measurement

Chemometrics of Wheat Composites with Hemp, Teff, and Chia Flour: Comparison of Rheological Features

Comparative Effect of Crude and Commercial Enzyme on the Juice Recovery from Bael Fruit (Aegle marmelos Correa) Using Principal Component Analysis