International Journal Of Food Properties

The emulsifying properties of Persian gum (Amygdalus scoparia Spach) as compared with gum Arabic

In vitro digestibility, pasting, and structural properties of starches from different cereals

Chemical composition, antibacterial and antifungal activities of seed essential oil of Ferulago angulata

Study of sensitivity evaluation on ridgetail white prawn (Exopalaemon carinicauda) quality examination methods

Phytochemical Composition and in Vitro Analysis of Nopal (O-Ficus-Indica) Cladodes at Different Stages of Maturity

Evaluation of the taste-active and volatile compounds in stewed meat from the Chinese yellow-feather chicken breed

Comparative proteomic analysis of chicken, duck, and quail egg yolks

Comparative analysis of the biological components of pomegranate seed from different cultivars

A comparative study on the physicochemical and pasting properties of starch and flour from different banana (Musa spp.) cultivars grown in Indonesia

Phytochemical and bioactive compounds identification of Ocimum tenuiflorum leaves of methanol extract and its fraction with an anti-diabetic potential