International Journal of Food Science

The Neglected Traditional Enset (Ensete ventricosum) Crop Landraces for the Sustainable Livelihood of the Local People in Southern Ethiopia

Chemical Components, Antioxidant Activity, and Glycemic Response Values of Purple Sweet Potato Products

Characteristics and Antioxidant Activity of Fucoidan from Sargassum hystrix: Effect of Extraction Method

Decision Tree of Materials: A Model of Halal Control Point (HCP) Identification in Small-Scale Bakery to Support Halal Certification

Crushed Capsicum chacoense Hunz Fruits: A Food Native Resource of Paraguay with Antioxidant and Anthelmintic Activity

Investigation of the Physicochemical Properties of Vegetable Oils Blended with Sesame Oil and Their Oxidative Stability during Frying

Knowledge, Attitude, and Practices (KAP) Regarding Meat Safety and Sanitation among Carcass Handlers Operating and Assessment of Bacteriological Quality of Meat Contact Surfaces at the Marrakech Slaughterhouse, Morocco

A Review on Factors Influencing the Fermentation Process of Teff (Eragrostis teff) and Other Cereal-Based Ethiopian Injera

Characterization of Nutritional and Bioactive Compound in Three Genotypes of Mashua (Tropaeolum tuberosum Ruiz and Pavón) from Different Agroecological Areas in Puno

Nutritional Evaluation of Buns Developed from Chickpea-Mung Bean Composite Flour and Sugar Beet Powder

Effect of Boiling on the Nutrient Composition of Solanum Torvum

Evaluation of Oyster Mushroom (Pleurotus ostreatus) Production Using Water Hyacinth (Eichhornia crassipes) Biomass Supplemented with Agricultural Wastes

Production of Chicken Patties Supplemented with Cantaloupe By-Products: Impact on the Quality, Storage Stability, and Antioxidant Activity

Characterization of the Biochemical Potential of Moroccan Onions (Allium cepa L.)

Camels, Camel Milk, and Camel Milk Product Situation in Kenya in Relation to the World

International Journal of Food Science

Table of Contents

Table of Contents: 2022

The Neglected Traditional Enset (Ensete ventricosum) Crop Landraces for the Sustainable Livelihood of the Local People in Southern Ethiopia

Chemical Components, Antioxidant Activity, and Glycemic Response Values of Purple Sweet Potato Products

Characteristics and Antioxidant Activity of Fucoidan from Sargassum hystrix: Effect of Extraction Method

Decision Tree of Materials: A Model of Halal Control Point (HCP) Identification in Small-Scale Bakery to Support Halal Certification

Crushed Capsicum chacoense Hunz Fruits: A Food Native Resource of Paraguay with Antioxidant and Anthelmintic Activity

Investigation of the Physicochemical Properties of Vegetable Oils Blended with Sesame Oil and Their Oxidative Stability during Frying

Knowledge, Attitude, and Practices (KAP) Regarding Meat Safety and Sanitation among Carcass Handlers Operating and Assessment of Bacteriological Quality of Meat Contact Surfaces at the Marrakech Slaughterhouse, Morocco

A Review on Factors Influencing the Fermentation Process of Teff (Eragrostis teff) and Other Cereal-Based Ethiopian Injera

Characterization of Nutritional and Bioactive Compound in Three Genotypes of Mashua (Tropaeolum tuberosum Ruiz and Pavón) from Different Agroecological Areas in Puno

Nutritional Evaluation of Buns Developed from Chickpea-Mung Bean Composite Flour and Sugar Beet Powder

Effect of Boiling on the Nutrient Composition of Solanum Torvum

Evaluation of Oyster Mushroom (Pleurotus ostreatus) Production Using Water Hyacinth (Eichhornia crassipes) Biomass Supplemented with Agricultural Wastes

Production of Chicken Patties Supplemented with Cantaloupe By-Products: Impact on the Quality, Storage Stability, and Antioxidant Activity

Characterization of the Biochemical Potential of Moroccan Onions (Allium cepa L.)

Camels, Camel Milk, and Camel Milk Product Situation in Kenya in Relation to the World