International Journal of Food Science

Catechin-Albumin Conjugates: Enhanced Antioxidant Capacity and Anticancer Effects

Onion Essential Oil-in-Water Emulsion as a Food Flavoring Agent: Effect of Environmental Stress on Physical Properties and Antibacterial Activity

Value-Added Dietary Fiber Concentrate Obtained as Waste after Protein Isolation from Ethanol-Treated Sunflower Meal

Bacteriological Quality of Table Eggs in Moroccan Formal and Informal Sector

Nutritional Comparison of Sacha Inchi (Plukenetia volubilis) Residue with Edible Seeds and Nuts in Taiwan: A Chromatographic and Spectroscopic Study

Effect of Pretreatments and Solar Tunnel Dryer Zone on Drying Characteristics and Stability of Pumpkin (Cucurbita maxima) Slices

Prevalence of Aflatoxin Contamination in Peanuts and Peanut Butter from an Informal Market, Harare, Zimbabwe

Volatile Organic Compounds of Anchote Tuber and Leaf Extracted Using Simultaneous Steam Distillation and Solvent Extraction

Nutritional, Phytochemical, and In Vitro Antioxidant Activity Analysis of Different States of Soy Products

Effect of Different Fat and Moringa oleifera Leaf Meal (MOLM) Inclusion Levels on Proximate Composition, Fatty Acid Profile, and Lipid Oxidation of Chicken Droëwors

Influence of Drying Methods on Jackfruit Drying Behavior and Dried Products Physical Characteristics

Nutritional and Rheological Characterization of an Infant Flour Based on Parboiled Rice (Oryza sativa), Spirulina (Spirulina platensis), and Cashew Nut (Anacardium occidentale)

Microbiome Associated with Slovak Raw Goat Milk, Trace Minerals, and Vitamin E Content

Quantification of Phenolic and Flavonoid Content, Antioxidant Activity, and Proximate Composition of Some Legume Seeds Grown in Nepal

Characterization and Modeling Quality Analysis of Edible Oils Using Electrochemical Impedance Spectroscopy

International Journal of Food Science

Table of Contents

Table of Contents: 2022

Catechin-Albumin Conjugates: Enhanced Antioxidant Capacity and Anticancer Effects

Onion Essential Oil-in-Water Emulsion as a Food Flavoring Agent: Effect of Environmental Stress on Physical Properties and Antibacterial Activity

Value-Added Dietary Fiber Concentrate Obtained as Waste after Protein Isolation from Ethanol-Treated Sunflower Meal

Bacteriological Quality of Table Eggs in Moroccan Formal and Informal Sector

Nutritional Comparison of Sacha Inchi (Plukenetia volubilis) Residue with Edible Seeds and Nuts in Taiwan: A Chromatographic and Spectroscopic Study

Effect of Pretreatments and Solar Tunnel Dryer Zone on Drying Characteristics and Stability of Pumpkin (Cucurbita maxima) Slices

Prevalence of Aflatoxin Contamination in Peanuts and Peanut Butter from an Informal Market, Harare, Zimbabwe

Volatile Organic Compounds of Anchote Tuber and Leaf Extracted Using Simultaneous Steam Distillation and Solvent Extraction

Nutritional, Phytochemical, and In Vitro Antioxidant Activity Analysis of Different States of Soy Products

Effect of Different Fat and Moringa oleifera Leaf Meal (MOLM) Inclusion Levels on Proximate Composition, Fatty Acid Profile, and Lipid Oxidation of Chicken Droëwors

Influence of Drying Methods on Jackfruit Drying Behavior and Dried Products Physical Characteristics

Nutritional and Rheological Characterization of an Infant Flour Based on Parboiled Rice (Oryza sativa), Spirulina (Spirulina platensis), and Cashew Nut (Anacardium occidentale)

Microbiome Associated with Slovak Raw Goat Milk, Trace Minerals, and Vitamin E Content

Quantification of Phenolic and Flavonoid Content, Antioxidant Activity, and Proximate Composition of Some Legume Seeds Grown in Nepal

Characterization and Modeling Quality Analysis of Edible Oils Using Electrochemical Impedance Spectroscopy