International Journal of Food Science

Microbial Characterization of Yellow Curing Process of Codfish

Effects of Enzymatic Liquefaction, Drying Techniques, and Wall Materials on the Physicochemical Properties, Bioactivities, and Morphologies of Zinc-Amaranth (Amaranthus viridis L.) Powders

Optimization of Lactic Acid Production from Pineapple By-Products and an Inexpensive Nitrogen Source Using Lactiplantibacillus plantarum strain 4O8

Comparison of Different Hydrocolloids on the Novel Development of Muffins from “Purple Yam” (Dioscorea alata) Flour in Sensory, Textural, and Nutritional Aspects

Effect of Drying Whole and Half Chili Pods Using a Solar Dryer with CaCl₂ Desiccant on Quality of Powder Chili

The Effects of Garlic and Red Chilli Pepper Powder on Physicochemical, Microbiological, and Sensory Properties of Cincalok

Nutrient Composition and Physical Properties of Two Orange Seed Varieties

Hydrolase-Treated Royal Jelly Attenuates H₂O₂- and Glutamate-Induced SH-SY5Y Cell Damage and Promotes Cognitive Enhancement in a Rat Model of Vascular Dementia

Antifungal Activity and Major Bioactive Compounds of Water Extract of Pangium edule Seed against Aspergillus flavus

Production, Characterization, and Sensory Profiling of Novel Pepper Distilled Spirit

Eurotium Cristatum Postfermentation of Fireweed and Apple Tree Leaf Herbal Teas

Heat-Induced Interaction of Milk Proteins: Impact on Yoghurt Structure

Effect of Harvesting Ages on Yield and Yield Components of Sugar Cane Varieties Cultivated at Finchaa Sugar Factory, Oromia, Ethiopia

Quality Evaluation of the Ready-to-Eat Avocado cv. Hass

Edible Oil Parameters during Deterioration Processes

International Journal of Food Science

Table of Contents

Table of Contents: 2021

Microbial Characterization of Yellow Curing Process of Codfish

Effects of Enzymatic Liquefaction, Drying Techniques, and Wall Materials on the Physicochemical Properties, Bioactivities, and Morphologies of Zinc-Amaranth (Amaranthus viridis L.) Powders

Optimization of Lactic Acid Production from Pineapple By-Products and an Inexpensive Nitrogen Source Using Lactiplantibacillus plantarum strain 4O8

Comparison of Different Hydrocolloids on the Novel Development of Muffins from “Purple Yam” (Dioscorea alata) Flour in Sensory, Textural, and Nutritional Aspects

Effect of Drying Whole and Half Chili Pods Using a Solar Dryer with CaCl₂ Desiccant on Quality of Powder Chili

The Effects of Garlic and Red Chilli Pepper Powder on Physicochemical, Microbiological, and Sensory Properties of Cincalok

Nutrient Composition and Physical Properties of Two Orange Seed Varieties

Hydrolase-Treated Royal Jelly Attenuates H₂O₂- and Glutamate-Induced SH-SY5Y Cell Damage and Promotes Cognitive Enhancement in a Rat Model of Vascular Dementia

Antifungal Activity and Major Bioactive Compounds of Water Extract of Pangium edule Seed against Aspergillus flavus

Production, Characterization, and Sensory Profiling of Novel Pepper Distilled Spirit

Eurotium Cristatum Postfermentation of Fireweed and Apple Tree Leaf Herbal Teas

Heat-Induced Interaction of Milk Proteins: Impact on Yoghurt Structure

Effect of Harvesting Ages on Yield and Yield Components of Sugar Cane Varieties Cultivated at Finchaa Sugar Factory, Oromia, Ethiopia

Quality Evaluation of the Ready-to-Eat Avocado cv. Hass

Edible Oil Parameters during Deterioration Processes

International Journal of Food Science

Table of Contents

Table of Contents: 2021

Microbial Characterization of Yellow Curing Process of Codfish

Effects of Enzymatic Liquefaction, Drying Techniques, and Wall Materials on the Physicochemical Properties, Bioactivities, and Morphologies of Zinc-Amaranth (Amaranthus viridis L.) Powders

Optimization of Lactic Acid Production from Pineapple By-Products and an Inexpensive Nitrogen Source Using Lactiplantibacillus plantarum strain 4O8

Comparison of Different Hydrocolloids on the Novel Development of Muffins from “Purple Yam” (Dioscorea alata) Flour in Sensory, Textural, and Nutritional Aspects

Effect of Drying Whole and Half Chili Pods Using a Solar Dryer with CaCl2 Desiccant on Quality of Powder Chili

The Effects of Garlic and Red Chilli Pepper Powder on Physicochemical, Microbiological, and Sensory Properties of Cincalok

Nutrient Composition and Physical Properties of Two Orange Seed Varieties

Hydrolase-Treated Royal Jelly Attenuates H2O2- and Glutamate-Induced SH-SY5Y Cell Damage and Promotes Cognitive Enhancement in a Rat Model of Vascular Dementia

Antifungal Activity and Major Bioactive Compounds of Water Extract of Pangium edule Seed against Aspergillus flavus

Production, Characterization, and Sensory Profiling of Novel Pepper Distilled Spirit

Eurotium Cristatum Postfermentation of Fireweed and Apple Tree Leaf Herbal Teas

Heat-Induced Interaction of Milk Proteins: Impact on Yoghurt Structure

Effect of Harvesting Ages on Yield and Yield Components of Sugar Cane Varieties Cultivated at Finchaa Sugar Factory, Oromia, Ethiopia

Quality Evaluation of the Ready-to-Eat Avocado cv. Hass

Edible Oil Parameters during Deterioration Processes

Effect of Drying Whole and Half Chili Pods Using a Solar Dryer with CaCl₂ Desiccant on Quality of Powder Chili

Hydrolase-Treated Royal Jelly Attenuates H₂O₂- and Glutamate-Induced SH-SY5Y Cell Damage and Promotes Cognitive Enhancement in a Rat Model of Vascular Dementia