Published: 2016-03-02
Paper
Changes in the texture of butternut squash following thermal treatment
Abstract 869 | PDF Downloads 463 | DOI https://doi.org/10.14674/1120-1770/ijfs.v450Page 1-8
Isolation and characterization of lactic acid bacteria from xi-gua-mian (fermented watermelon), a traditional fermented food in Taiwan
Abstract 997 | PDF Downloads 766 | DOI https://doi.org/10.14674/1120-1770/ijfs.v451Page 9-14
Beyond the use of food supplements: An empirical analysis in Italy
Abstract 776 | PDF Downloads 3735 | DOI https://doi.org/10.14674/1120-1770/ijfs.v454Page 15-24
Identification of neochlorogenic acid as the predominant antioxidant in Polygonum cuspidatum leaves
Abstract 650 | PDF Downloads 798 | DOI https://doi.org/10.14674/1120-1770/ijfs.v453Page 25-31
Molecular characterization of aflatoxigenic aspergilli-contaminated poultry and animal feedstuff samples from the western region of Saudi Arabia
Abstract 517 | PDF Downloads 419 | DOI https://doi.org/10.14674/1120-1770/ijfs.v455Page 32-42
Nutritional evaluation of wild plant Cissus rotundifolia
Abstract 633 | PDF Downloads 816 | DOI https://doi.org/10.14674/1120-1770/ijfs.v456Page 43-49
Optimization of extrusion process of rice flour enriched with pistachio nut flour
Abstract 674 | PDF Downloads 504 | DOI https://doi.org/10.14674/1120-1770/ijfs.v457Page 50-56
Recovery and Behaviour of Stressed Escherichia coli O157:H7 Cells on Rocket Leaf Surfaces Inoculated by Different Methods
Abstract 563 | PDF Downloads 446 | DOI https://doi.org/10.14674/1120-1770/ijfs.v458Page 57-63
Inactivation of Zygosaccharomyces Rouxii using power ultrasound at different temperatures, pH and water activity condintions
Abstract 546 | PDF Downloads 620 | DOI https://doi.org/10.14674/1120-1770/ijfs.v459Page 64-72
Evaluation of fruit leather made from two cultivars of papaya
Abstract 1348 | PDF Downloads 1689 | DOI https://doi.org/10.14674/1120-1770/ijfs.v460Page 73-82
Variation in physico-chemical/analytical characteristics of oil among different flaxseed (Linum usittatissimum L.) cultivars
Abstract 527 | PDF Downloads 547 | DOI https://doi.org/10.14674/1120-1770/ijfs.v461Page 83-89
Differential method to determine thermal degradation kinetics of chlorophyll in virgin olive oil
Abstract 579 | PDF Downloads 581 | DOI https://doi.org/10.14674/1120-1770/ijfs.v462Page 90-95
Physicochemical, microbiological, and colour attributes of horse salami established during the ripening period
Abstract 630 | PDF Downloads 660 | DOI https://doi.org/10.14674/1120-1770/ijfs.v463Page 96-106
Consumer fair prices for less pesticide in potato
Abstract 596 | PDF Downloads 378 | DOI https://doi.org/10.14674/1120-1770/ijfs.v464Page 107-120
Optimization of microwave-assisted drying of Jerusalem artichokes (Helianthus tuberosus L.) by response surface methodology and genetic algorithm
Abstract 642 | PDF Downloads 485 | DOI https://doi.org/10.14674/1120-1770/ijfs.v466Page 121-130
Meat production traits of local Karayaka sheep in Turkey 1. The meat quality characteristic of lambs
Abstract 867 | PDF Downloads 691 | DOI https://doi.org/10.14674/1120-1770/ijfs.v465Page 131-138
Effects of garlic extract on color, lipid oxidation and oxidative breakdown products in raw ground beef during refrigerated storage
Abstract 742 | PDF Downloads 621 | DOI https://doi.org/10.14674/1120-1770/ijfs.v467Page 139-147
Effectiveness of sanitizing agents in inactivating Escherichia coli (ATCC 25922) in food cutting board surfaces. Removal E. coli using different sanitizers
Abstract 979 | PDF Downloads 662 | DOI https://doi.org/10.14674/1120-1770/ijfs.v468Page 148-154