International Journal of Food Science

Estimating the Susceptibility of Four Wheat Cultivars to the Saw-Toothed Grain Beetle Oryzaephilus surinamensis (L.) (Coleoptera: Silvanidae)

Effect of Wheat Replacement by Pulse Flours on the Texture, Color, and Sensorial Characteristics of Crackers: Flash Profile Analysis

Food Safety Practice and Its Associated Factors among Meat Handlers in North Shewa Zone, Oromia, Ethiopia

Profile of Bioactive Compounds, Aromas, and Cup Quality of Excelsa Coffee (Coffea liberica var. dewevrei) Prepared from Diverse Postharvest Processes

Development and Sensory Assessment of Ready-to-Eat Breakfast Cereal

Drying Kinetics and Chemical Properties of Mango

Comparative Study of the Physicochemical and Microbiological Quality of Liquid, Freeze-Dried, Hot Air-Dried, and Pasteurized Quail Eggs Produced in Benin

Impact of Different Combinations of Processing Steps on Product Quality and Proximate Composition of Bêche-de-mer: A Case Study from Sri Lanka

In Vitro Role of Pumpkin Parts as Pharma-Foods: Antihyperglycemic and Antihyperlipidemic Activities of Pumpkin Peel, Flesh, and Seed Powders, in Alloxan-Induced Diabetic Rats

Purification, HR-LC-ESI-MS-MS Identification, and Peptide Prediction of Bacteriocin-Like Inhibitory Substances Produced by Streptomyces sp. Isolated from Chanos chanos

Consumer Preference for the Chevon Sausage in Blind and Nonblind Sensory Evaluations: A Comparative Study

Physicochemical Characterization of Detarium microcarpum Seeds from Northern Benin

Nutritional and Quality Characteristics of Some Foods Fortified with Dried Mushroom Powder as a Source of Vitamin D

A Comprehensive Review of Mathematical Modeling for Drying Processes of Fruits and Vegetables

Pomegranate Peels and Seeds as a Source of Phenolic Compounds: Effect of Cultivar, By-Product, and Extraction Solvent

International Journal of Food Science

Table of Contents

Table of Contents: 2022

Estimating the Susceptibility of Four Wheat Cultivars to the Saw-Toothed Grain Beetle Oryzaephilus surinamensis (L.) (Coleoptera: Silvanidae)

Effect of Wheat Replacement by Pulse Flours on the Texture, Color, and Sensorial Characteristics of Crackers: Flash Profile Analysis

Food Safety Practice and Its Associated Factors among Meat Handlers in North Shewa Zone, Oromia, Ethiopia

Profile of Bioactive Compounds, Aromas, and Cup Quality of Excelsa Coffee (Coffea liberica var. dewevrei) Prepared from Diverse Postharvest Processes

Development and Sensory Assessment of Ready-to-Eat Breakfast Cereal

Drying Kinetics and Chemical Properties of Mango

Comparative Study of the Physicochemical and Microbiological Quality of Liquid, Freeze-Dried, Hot Air-Dried, and Pasteurized Quail Eggs Produced in Benin

Impact of Different Combinations of Processing Steps on Product Quality and Proximate Composition of Bêche-de-mer: A Case Study from Sri Lanka

In Vitro Role of Pumpkin Parts as Pharma-Foods: Antihyperglycemic and Antihyperlipidemic Activities of Pumpkin Peel, Flesh, and Seed Powders, in Alloxan-Induced Diabetic Rats

Purification, HR-LC-ESI-MS-MS Identification, and Peptide Prediction of Bacteriocin-Like Inhibitory Substances Produced by Streptomyces sp. Isolated from Chanos chanos

Consumer Preference for the Chevon Sausage in Blind and Nonblind Sensory Evaluations: A Comparative Study

Physicochemical Characterization of Detarium microcarpum Seeds from Northern Benin

Nutritional and Quality Characteristics of Some Foods Fortified with Dried Mushroom Powder as a Source of Vitamin D

A Comprehensive Review of Mathematical Modeling for Drying Processes of Fruits and Vegetables

Pomegranate Peels and Seeds as a Source of Phenolic Compounds: Effect of Cultivar, By-Product, and Extraction Solvent