International Journal of Food Science

Table of Contents: 2015

  • International Journal of Food Science -
  • Special Issue
  • Volume 2015
  • - Article ID 549676
  • - Research Article

Selenium Accumulating Leafy Vegetables Are a Potential Source of Functional Foods

Petro E. Mabeyo | Mkabwa L. K. Manoko | ... | Stephen S. Nyandoro
  • International Journal of Food Science -
  • Special Issue
  • Volume 2015
  • - Article ID 157026
  • - Research Article

Controlling Listeria monocytogenes Scott A on Surfaces of Fully Cooked Turkey Deli Product Using Organic Acid-Containing Marinades as Postlethality Dips

Gerardo Casco | Jennifer L. Johnson | ... | Christine Z. Alvarado
  • International Journal of Food Science -
  • Special Issue
  • Volume 2015
  • - Article ID 970724
  • - Research Article

Effect of Temperature, Time, and Material Thickness on the Dehydration Process of Tomato

A. F. K. Correia | A. C. Loro | ... | T. M. F. S. Vieira
  • International Journal of Food Science -
  • Special Issue
  • Volume 2015
  • - Article ID 594238
  • - Research Article

Optimization of the Hydrolysis of Safflower Oil for the Production of Linoleic Acid, Used as Flavor Precursor

Marya Aziz | Florence Husson | Selim Kermasha
  • International Journal of Food Science -
  • Special Issue
  • Volume 2015
  • - Article ID 502910
  • - Research Article

Nutritional Properties and Antinutritional Factors of Corn Paste (Kutukutu) Fermented by Different Strains of Lactic Acid Bacteria

Tchikoua Roger | Tatsadjieu Ngouné Léopold | Mbofung Carl Moses Funtong
  • International Journal of Food Science -
  • Special Issue
  • Volume 2015
  • - Article ID 350719
  • - Research Article

Determining the Effects of High Intensity Ultrasound on the Reduction of Microbes in Milk and Orange Juice Using Response Surface Methodology

Balasubramanian Ganesan | Silvana Martini | ... | Marie K. Walsh
  • International Journal of Food Science -
  • Special Issue
  • Volume 2015
  • - Article ID 806524
  • - Research Article

Thermal Oxidation Induces Lipid Peroxidation and Changes in the Physicochemical Properties and β-Carotene Content of Arachis Oil

Ayodeji Osmund Falade | Ganiyu Oboh
  • International Journal of Food Science -
  • Special Issue
  • Volume 2015
  • - Article ID 545640
  • - Review Article

Benzene as a Chemical Hazard in Processed Foods

Vânia Paula Salviano dos Santos | Andréa Medeiros Salgado | ... | Karen Signori Pereira
  • International Journal of Food Science -
  • Special Issue
  • Volume 2015
  • - Article ID 931970
  • - Research Article

Indigenous Starter Cultures to Improve Quality of Artisanal Dry Fermented Sausages from Chaco (Argentina)

Noelia Z. Palavecino Prpich | Marcela P. Castro | ... | Graciela M. Vignolo
  • International Journal of Food Science -
  • Special Issue
  • Volume 2015
  • - Article ID 328761
  • - Research Article

Food Safety Training Is Associated with Improved Knowledge and Behaviours among Foodservice Establishments’ Workers

Hezekiah Kehinde Adesokan | Victor Oluwatoyin Akinseye | Grace Abiodun Adesokan
  • International Journal of Food Science -
  • Special Issue
  • Volume 2015
  • - Article ID 706328
  • - Research Article

Evolution of Volatile Flavour Compounds during Fermentation of African Oil Bean (Pentaclethra macrophylla Benth) Seeds for “Ugba” Production

C. O. Nwokeleme | J. Obeta Ugwuanyi
  • International Journal of Food Science -
  • Special Issue
  • Volume 2015
  • - Article ID 164143
  • - Research Article

Shelf Life Determination of Fresh Blueberries (Vaccinium corymbosum) Stored under Controlled Atmosphere and Ozone

Anibal Concha-Meyer | Joseph D. Eifert | ... | Gregory E. Welbaum
  • International Journal of Food Science -
  • Special Issue
  • Volume 2015
  • - Article ID 526762
  • - Review Article

Food Processing and Maillard Reaction Products: Effect on Human Health and Nutrition

Nahid Tamanna | Niaz Mahmood
International Journal of Food Science
 Journal metrics
Acceptance rate21%
Submission to final decision93 days
Acceptance to publication52 days
CiteScore2.100
Impact Factor-
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