International Journal of Food Science

Effects of pH, Total Soluble Solids, and Pectin Concentration on Color, Texture, Vitamin C, and Sensory Quality of Mango Fruit Bar

Bifidobacteria Encapsulation and Viability of Probiotic Culture during Oral Delivery in a Milk Drink Matrix

Evaluating the Antioxidant Properties of Unifloral Honey (Apis mellifera L.) from Ethiopia

Nutritional Quality and Popability of Popcorn (Zea mays L. var. everta) in Response to Compost and NPK 20-7-3 Application under Dryland Condition of South Africa

Enhanced Goat Milk MUFA Quality via Date Pit Supplementation: A Time-Based Pattern Recognition Analysis Utilizing Agricultural Waste Byproduct

The Effects of Quinoa and Amaranth Flour on the Qualitative Characteristics of Gluten-Free Cakes

Physicochemical Properties of Avocado Seed Extract Model Beverages and Baked Products Incorporated with Avocado Seed Powder

Parasitological and Bacteriological Evaluation of Common Raw Fruits Collected from Two Major Markets in Iwo, Osun State, South-West Nigeria

Application of Pomegranate Peel Extract, a Waste Agricultural Product, as a Natural Preservative in Tahini

Naturally Occurring Plant Food Toxicants and the Role of Food Processing Methods in Their Detoxification

Microbiological Profile and Hygienic Quality of Foodstuffs Marketed in Collective Catering in Central Morocco

Antibiotic Susceptibility of β-Glucuronidase-Positive Escherichia coli Isolated from Poultry Products in Morocco

Nutrition Education Improves Knowledge of Iron and Iron-Rich Food Intake Practices among Young Adolescents: A Nonrandomized Controlled Trial

Preserving Soybean Oil for the Frying of Breaded Butterfly Shrimp Using Natural Rosemary Antioxidant

Detection of Markers in Green Beans and Roasted Beans of Kalosi-Enrekang Arabica Coffee with Different Postharvest Processing Using LC-MS/MS

International Journal of Food Science

Table of Contents

Table of Contents: 2023

Effects of pH, Total Soluble Solids, and Pectin Concentration on Color, Texture, Vitamin C, and Sensory Quality of Mango Fruit Bar

Bifidobacteria Encapsulation and Viability of Probiotic Culture during Oral Delivery in a Milk Drink Matrix

Evaluating the Antioxidant Properties of Unifloral Honey (Apis mellifera L.) from Ethiopia

Nutritional Quality and Popability of Popcorn (Zea mays L. var. everta) in Response to Compost and NPK 20-7-3 Application under Dryland Condition of South Africa

Enhanced Goat Milk MUFA Quality via Date Pit Supplementation: A Time-Based Pattern Recognition Analysis Utilizing Agricultural Waste Byproduct

The Effects of Quinoa and Amaranth Flour on the Qualitative Characteristics of Gluten-Free Cakes

Physicochemical Properties of Avocado Seed Extract Model Beverages and Baked Products Incorporated with Avocado Seed Powder

Parasitological and Bacteriological Evaluation of Common Raw Fruits Collected from Two Major Markets in Iwo, Osun State, South-West Nigeria

Application of Pomegranate Peel Extract, a Waste Agricultural Product, as a Natural Preservative in Tahini

Naturally Occurring Plant Food Toxicants and the Role of Food Processing Methods in Their Detoxification

Microbiological Profile and Hygienic Quality of Foodstuffs Marketed in Collective Catering in Central Morocco

Antibiotic Susceptibility of β-Glucuronidase-Positive Escherichia coli Isolated from Poultry Products in Morocco

Nutrition Education Improves Knowledge of Iron and Iron-Rich Food Intake Practices among Young Adolescents: A Nonrandomized Controlled Trial

Preserving Soybean Oil for the Frying of Breaded Butterfly Shrimp Using Natural Rosemary Antioxidant

Detection of Markers in Green Beans and Roasted Beans of Kalosi-Enrekang Arabica Coffee with Different Postharvest Processing Using LC-MS/MS