Published: 2016-03-02
Paper
Changes in the texture of butternut squash following thermal treatment
Abstract 881 | PDF Downloads 479 | 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 1033 | PDF Downloads 797 | DOI https://doi.org/10.14674/1120-1770/ijfs.v451Page 9-14
Beyond the use of food supplements: An empirical analysis in Italy
Abstract 792 | PDF Downloads 3750 | 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 684 | PDF Downloads 832 | 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 534 | PDF Downloads 433 | DOI https://doi.org/10.14674/1120-1770/ijfs.v455Page 32-42
Nutritional evaluation of wild plant Cissus rotundifolia
Abstract 675 | PDF Downloads 850 | 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 683 | PDF Downloads 513 | 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 575 | PDF Downloads 455 | 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 561 | PDF Downloads 632 | DOI https://doi.org/10.14674/1120-1770/ijfs.v459Page 64-72
Evaluation of fruit leather made from two cultivars of papaya
Abstract 1536 | PDF Downloads 1798 | 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 544 | PDF Downloads 566 | 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 597 | PDF Downloads 602 | 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 643 | PDF Downloads 675 | DOI https://doi.org/10.14674/1120-1770/ijfs.v463Page 96-106
Consumer fair prices for less pesticide in potato
Abstract 609 | PDF Downloads 395 | 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 658 | PDF Downloads 511 | 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 887 | PDF Downloads 734 | 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 777 | PDF Downloads 650 | 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 995 | PDF Downloads 692 | DOI https://doi.org/10.14674/1120-1770/ijfs.v468Page 148-154