International Journal of Food Science

Effect of Modified Greenhouse Drying Technology on the Physicochemical Quality of Cameroonian Cocoa Beans

Cultivation of Lovage under Exposure of Light-Emitting Diode Illumination and Analysis of Rutin Produced by High Performance Liquid Chromatography (HPLC) and Ultraviolet-Visible Spectroscopy (UV-Vis)

Formulation of Vermicelli Mixed Corn and Rice Flour with Additional Carrageenan and Its Economic Value

Effect of Thermal Processing on Physicochemical and Antioxidant Properties of Raw and Cooked Moringa oleifera Lam. Pods

Development of Fermented Sweet Potato Flour (Ipomoea batatas L.) Supplemented with Mackerel (Scomber scombrus) Meal-Based Biscuits

Drying Characteristics and Microbiological Quality Assessment of Solar-Dried Tomato

Moisture Sorption Isotherms of Sweet Cherry (Prunus Avium L.): Comparative Study of Kinetics and Thermodynamic Modeling of Five Varieties

Trace Metals, Crude Protein, and TGA-FTIR Analysis of Evolved Gas Products in the Thermal Decomposition of Roasted Mopane Worms, Sweet Corn, and Peanuts

Bioefficacy of Composite Medicinal Plant Extracts and Gum Arabic on Improving Postharvest Quality in Dragon Fruit

Evaluation of Total Phenolic Content, HPLC Analysis, and Antioxidant Potential of Three Local Varieties of Mushroom: A Comparative Study

Milk-Gelling Properties of Proteases Extracted from the Fruits of Solanum Elaeagnifolium Cavanilles

Comparative Evaluation of Physicochemical, Antioxidant, and Sensory Properties of Red Wine as Markers of Its Quality and Authenticity

Formulation and Optimization of Complementary Food Based on Its Nutritional and Antinutritional Analysis

Nutritional, Physicochemical, and Organoleptic Properties of Camel Meat Burger Incorporating Unpollinated Barhi Date Fruit Pulp

Nutritional and Phytochemical Variation of Marula (Sclerocarya birrea) (Subspecies caffra and birrea) Fruit among Nine International Provenances Tested in Malawi

International Journal of Food Science

Table of Contents

Table of Contents: 2022

Effect of Modified Greenhouse Drying Technology on the Physicochemical Quality of Cameroonian Cocoa Beans

Cultivation of Lovage under Exposure of Light-Emitting Diode Illumination and Analysis of Rutin Produced by High Performance Liquid Chromatography (HPLC) and Ultraviolet-Visible Spectroscopy (UV-Vis)

Formulation of Vermicelli Mixed Corn and Rice Flour with Additional Carrageenan and Its Economic Value

Effect of Thermal Processing on Physicochemical and Antioxidant Properties of Raw and Cooked Moringa oleifera Lam. Pods

Development of Fermented Sweet Potato Flour (Ipomoea batatas L.) Supplemented with Mackerel (Scomber scombrus) Meal-Based Biscuits

Drying Characteristics and Microbiological Quality Assessment of Solar-Dried Tomato

Moisture Sorption Isotherms of Sweet Cherry (Prunus Avium L.): Comparative Study of Kinetics and Thermodynamic Modeling of Five Varieties

Trace Metals, Crude Protein, and TGA-FTIR Analysis of Evolved Gas Products in the Thermal Decomposition of Roasted Mopane Worms, Sweet Corn, and Peanuts

Bioefficacy of Composite Medicinal Plant Extracts and Gum Arabic on Improving Postharvest Quality in Dragon Fruit

Evaluation of Total Phenolic Content, HPLC Analysis, and Antioxidant Potential of Three Local Varieties of Mushroom: A Comparative Study

Milk-Gelling Properties of Proteases Extracted from the Fruits of Solanum Elaeagnifolium Cavanilles

Comparative Evaluation of Physicochemical, Antioxidant, and Sensory Properties of Red Wine as Markers of Its Quality and Authenticity

Formulation and Optimization of Complementary Food Based on Its Nutritional and Antinutritional Analysis

Nutritional, Physicochemical, and Organoleptic Properties of Camel Meat Burger Incorporating Unpollinated Barhi Date Fruit Pulp

Nutritional and Phytochemical Variation of Marula (Sclerocarya birrea) (Subspecies caffra and birrea) Fruit among Nine International Provenances Tested in Malawi