International Journal of Food Science

Indigenous Subarctic Food Systems in Transition: Amino Acid Composition (Including Tryptophan) in Wild-Harvested and Processed Meats

Physicochemical Properties and Effect of Processing Methods on Mineral Composition and Antinutritional Factors of Improved Chickpea (Cicer arietinum L.) Varieties Grown in Ethiopia

Total Phenolic, Anthocyanin, Catechins, DPPH Radical Scavenging Activity, and Toxicity of Lepisanthes alata (Blume) Leenh

Physicochemical, Microstructural, and Rheological Characterization of Tigernut (Cyperus esculentus) Starch

Potential Hazards Associated with Raw Donkey Milk Consumption: A Review

Healthy Foods as Proxy for Functional Foods: Consumers’ Awareness, Perception, and Demand for Natural Functional Foods in Pakistan

The Formulation of Cheese Analogue from Sweet Corn Extract

Effect of Temperature and Duration Time of Maceration on Nitrate Content of Vernonia cinerea (L.) Less.: Circumscribed Central Composite Design and Method Validation

Corrigendum to “Microbial Food Safety Risk to Humans Associated with Poultry Feed: The Role of Irradiation”

Nutritional Composition, Antinutritional Factors, Antioxidant Activities, Functional Properties, and Sensory Evaluation of Cactus Pear (Opuntia ficus-indica) Seeds Grown in Tigray Region, Ethiopia

Induced Ripening Agents and Their Effect on Fruit Quality of Banana

Postharvest Handling Practices and Perception of Potato Safety among Potato Traders in Nairobi, Kenya

In Vitro Antioxidant and Cancer Inhibitory Activity of a Colored Avocado Seed Extract

Enhanced Antibacterial Activity of Lactoperoxidase–Thiocyanate–Hydrogen Peroxide System in Reduced-Lactose Milk Whey

Fresh Pomegranate Juice Decreases Fasting Serum Erythropoietin in Patients with Type 2 Diabetes

International Journal of Food Science

Table of Contents

Table of Contents: 2019

Indigenous Subarctic Food Systems in Transition: Amino Acid Composition (Including Tryptophan) in Wild-Harvested and Processed Meats

Physicochemical Properties and Effect of Processing Methods on Mineral Composition and Antinutritional Factors of Improved Chickpea (Cicer arietinum L.) Varieties Grown in Ethiopia

Total Phenolic, Anthocyanin, Catechins, DPPH Radical Scavenging Activity, and Toxicity of Lepisanthes alata (Blume) Leenh

Physicochemical, Microstructural, and Rheological Characterization of Tigernut (Cyperus esculentus) Starch

Potential Hazards Associated with Raw Donkey Milk Consumption: A Review

Healthy Foods as Proxy for Functional Foods: Consumers’ Awareness, Perception, and Demand for Natural Functional Foods in Pakistan

The Formulation of Cheese Analogue from Sweet Corn Extract

Effect of Temperature and Duration Time of Maceration on Nitrate Content of Vernonia cinerea (L.) Less.: Circumscribed Central Composite Design and Method Validation

Corrigendum to “Microbial Food Safety Risk to Humans Associated with Poultry Feed: The Role of Irradiation”

Nutritional Composition, Antinutritional Factors, Antioxidant Activities, Functional Properties, and Sensory Evaluation of Cactus Pear (Opuntia ficus-indica) Seeds Grown in Tigray Region, Ethiopia

Induced Ripening Agents and Their Effect on Fruit Quality of Banana

Postharvest Handling Practices and Perception of Potato Safety among Potato Traders in Nairobi, Kenya

In Vitro Antioxidant and Cancer Inhibitory Activity of a Colored Avocado Seed Extract

Enhanced Antibacterial Activity of Lactoperoxidase–Thiocyanate–Hydrogen Peroxide System in Reduced-Lactose Milk Whey

Fresh Pomegranate Juice Decreases Fasting Serum Erythropoietin in Patients with Type 2 Diabetes