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International Journal of Food Science

【机译】：国际食品科学杂志

ISSN：-
出版周期：
语言：English

起始发布年份：2013
出版者：New York, NY : Hindawi Pub. Corp.
出版地：United States

数据库引入：PubMed: v2013, 2013-, PMC

MeSH词表主题词：Food Industry; Food*

备注：Articles added consecutively to current annual volume. Description based on: Vol.展开▼

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1.Microbiological Safety of Leafy Vegetables Produced at Houeyiho and Sèmè-Kpodji Vegetable Farms in Southern Benin: Risk Factors for Campylobacter spp.

机译：贝宁南部Houeyiho和Sèmè-Kpodji蔬菜农场生产的带叶蔬菜的微生物学安全性：弯曲杆菌属的风险因素。
- 作者：Sylvain Daton Kougblénou;Alidéhou Jerrold Agbankpé;Justin Gbèssohélé Béhanzin;Tamègnon Victorien Dougnon;Alidah Victonie Aniambossou;Lamine Baba-Moussa;Honoré Sourou Bankolé
- 期刊名称：《International Journal of Food Science》 | 2019年第-1期
2.Proximate Mineral and Antinutrient Contents of Cocoyam (Xanthosoma sagittifolium (L.) Schott) from Ethiopia

机译：埃塞俄比亚Cocoyam（Xanthosoma sagittifolium（L.）Schott）的近矿物质和抗营养成分
- 作者：Eyasu Wada;Tileye Feyissa;Kassahun Tesfaye
- 期刊名称：《International Journal of Food Science》 | 2019年第-1期
3.Validation of a Simple and Robust Liebermann–Burchard Colorimetric Method for the Assay of Cholesterol in Selected Milk Products in Ghana

机译：一种简单而稳健的Liebermann-Burchard比色法在加纳某些乳制品中测定胆固醇的验证
- 作者：Joseph K. Adu;Cedric D. K. Amengor;Naomi Kabiri;Emmanuel Orman;Stella Abla Gameli Patamia;Bernice Korkor Okrah
- 期刊名称：《International Journal of Food Science》 | 2019年第-1期
4.Physicochemical and Sensory Characteristics of a Chagalapoli Fruit (Ardisia compressa) Beverage Fermented Using Saccharomyces cerevisiae

机译：用酿酒酵母发酵的夏加拉波利水果（压缩草莓）饮料的理化和感官特性
- 作者：Ana Flores-García;Rubén Márquez-Meléndez;Erika Salas;Guillermo Ayala-Soto;Iván Salmerón;León Hernández-Ochoa
- 期刊名称：《International Journal of Food Science》 | 2019年第-1期
5.Functional Cereal Products in the Diet for Type 2 Diabetes Patients

机译：2型糖尿病患者饮食中的功能性谷物产品
- 作者：Ada Krawęcka;Aldona Sobota;Emilia Sykut-Domańska
- 期刊名称：《International Journal of Food Science》 | 2019年第-1期
6.High Throughput Sequencing Technologies as a New Toolbox for Deep Analysis Characterization and Potentially Authentication of Protection Designation of Origin Cheeses?

机译：高通量测序技术作为一种新工具箱可用于对原始奶酪的保护名称进行深度分析表征和潜在验证？
- 作者：Elena Kamilari;Marios Tomazou;Athos Antoniades;Dimitrios Tsaltas
- 期刊名称：《International Journal of Food Science》 | 2019年第-1期
7.Development of Pasta Products with Nonconventional Ingredients and Their Effect on Selected Quality Characteristics: A Brief Overview

机译：具有非常规成分的面食产品的开发及其对所选质量特征的影响：简要概述
- 作者：R. A. T. Nilusha;J. M. J. K. Jayasinghe;O. D. A. N. Perera;P. I. P. Perera
- 期刊名称：《International Journal of Food Science》 | 2019年第-1期
8.Conventional Processing Affects Nutritional and Antinutritional Components and

机译：常规加工影响营养和抗逆乱成分和
- 作者：Aprilia Fitriani;Umar Santoso;Supriyadi Supriyadi
- 期刊名称：《International Journal of Food Science》 | 2021年第-1期
9.The Total Antioxidant Capacity and the Total Phenolic Content of Rice Using Water as a Solvent

机译：用水作为溶剂的总抗氧化能力和水稻的总酚醛含量
- 作者：C. Priyanthi;R. Sivakanesan
- 期刊名称：《International Journal of Food Science》 | 2021年第-1期
10.Pasting and Dough Rheological Properties of Ackee (

机译：Ackee的粘贴和面团流变性质（
- 作者：Ramiro Torres-Gallo;Ricardo Durán;José García-Camargo;Oswaldo Morales;Diofanor Acevedo;Diego F. Tirado
- 期刊名称：《International Journal of Food Science》 | 2021年第-1期
11.Screening of Novel Source for Genistein by Rapid and Sensitive UPLC-APCI-TOF Mass Spectrometry

机译：快速敏感UPLC-APCI-TOF质谱法筛选Genistein的新源
- 作者：Aparna Bettaiah;Hema Bommanamane Prabhushankar
- 期刊名称：《International Journal of Food Science》 | 2021年第-1期
12.Antioxidant Properties and Fatty Acid Profile of Cretan Extra Virgin Bioolive Oils: A Pilot Study

机译：抗氧化性能和丙酸额外初始生物化油的脂肪酸谱：试验研究
- 作者：Dariusz Nowak;Michał Gośliński;Cezary Popławski
- 期刊名称：《International Journal of Food Science》 | 2021年第-1期
13.Influence of Geographic Origin and Plant Source on Physicochemical Properties Mineral Content and Antioxidant and Antibacterial Activities of Moroccan Propolis

机译：地理来源和植物来源对摩洛哥蜂胶矿物质理性质矿物质含量和抗氧化剂及抗菌活性的影响
- 作者：Naoual El Menyiy;Meryem Bakour;Asmae El Ghouizi;Soukaina El Guendouz;Badiaa Lyoussi
- 期刊名称：《International Journal of Food Science》 | 2021年第-1期
14.Microbiological and Physicochemical Characteristics of Three Types of Soumbara from Seeds of African Locust Bean in Korhogo Markets Côte dIvoire

机译：科特迪瓦（Korhogo Markets）中非蝗虫种子的三种类型Soumbara的微生物和物理化学特征CôtedIvoire
- 作者：Ollo Kambire;Konan Mathurin Yao;Andrée Emmanuelle Sika;Aminata Coulibaly;Zamble Bi Irie Abel Boli;Rose Koffi-Nevry
- 期刊名称：《International Journal of Food Science》 | 2021年第-1期
15.Studies on Microbial Quality Protein Yield and Antioxidant Properties of Some Frozen Edible Insects

机译：一些冷冻食用昆虫的微生物质量蛋白质产量和抗氧化性能研究
- 作者：Peter Kurdi;Patspon Chaowiwat;Jirathit Weston;Chanida Hansawasdi
- 期刊名称：《International Journal of Food Science》 | 2021年第-1期
16.Nutritional Quality and Safety of Complementary Foods Developed from Blends of Staple Grains and Honey Bee Larvae (

机译：营养质量和安全性的互补食品从主食谷物和蜂蜜蜂幼虫混合（
- 作者：Shewangzaw Addisu Mekuria;John N. Kinyuru;Beatrice Kiage Mokua;Mesfin Wogayehu Tenagashaw
- 期刊名称：《International Journal of Food Science》 | 2021年第-1期
17.Immunomodulatory and Antioxidant Activities of Select Indonesian Vegetables Herbs and Spices on Human Lymphocytes

机译：选择印度尼西亚蔬菜草药和人类淋巴细胞的香料免疫调节和抗氧化活动
- 作者：Novi Safriani;Fransiska Zakaria Rungkat;Nancy Dewi Yuliana;Endang Prangdimurti
- 期刊名称：《International Journal of Food Science》 | 2021年第-1期
18.Development of Seed Butter Made with Pumpkin Sesame and Sunflower Seeds and the Influence of Natural Antimicrobials and Stabilizers on Its Shelf Life

机译：用南瓜芝麻和向日葵种子制作的种子黄油以及天然抗菌剂和稳定剂对其保质期的影响
- 作者：Yung-Hsin Chien;Melvin A. Pascall
- 期刊名称：《International Journal of Food Science》 | 2021年第-1期
19.Development and Quality Evaluation of Freeze-Dried Instant Green Smoothie Powder

机译：冻干瞬间绿色冰沙粉的开发和质量评价
- 作者：S. H. B. Dilrukshi;H. P. S. Senarath
- 期刊名称：《International Journal of Food Science》 | 2021年第-1期
20.Bioactive Substances Heavy Metals and Antioxidant Activity in Whole Fruit Peel and Pulp of Citrus Fruits

机译：整个水果果皮和柑橘类果实中的生物活性物质重金属和抗氧化活性
- 作者：Anna Czech;Agnieszka Malik;Bożena Sosnowska;Piotr Domaradzki
- 期刊名称：《International Journal of Food Science》 | 2021年第-1期
21.Substantial Depletion of Vicine Levodopa and Tyramine in a Fava Bean Protein-Based Nutritional Product

机译：大型豆豆蛋白营养产品中大致枯竭左旋多巴和酪胺
- 作者：Paul W. Johns;Steven R. Hertzler
- 期刊名称：《International Journal of Food Science》 | 2021年第-1期
22.Seasonal Diversity of Lactic Acid Bacteria in Artisanal Yoghurt and Their Antibiotic Susceptibility Pattern

机译：手工酸奶乳酸菌的季节性多样性及其抗生素敏感模式
- 作者：Lamye Glory Moh;Pamo Tedonkeng Etienne;Kuiate Jules-Roger
- 期刊名称：《International Journal of Food Science》 | 2021年第-1期
23.The Growth of Yeast and Fungi the Formation of

机译：酵母和真菌的生长形成
- 作者：Samsul Rizal;Maria Erna Kustyawati;Murhadi;Udin Hasanudin
- 期刊名称：《International Journal of Food Science》 | 2021年第-1期
24.Willingness to Pay for Hexanal Technology among Banana Farmers in Meru County Kenya

机译：肯尼亚梅鲁县香蕉农民支付己岛技术的意愿
- 作者：Jane N. Kahwai;John I. Mburu;Martin O. Oulu;Margaret J. Hutchinson
- 期刊名称：《International Journal of Food Science》 | 2021年第-1期
25.Proximate Composition Antinutritional Content Microbial Load and Sensory Acceptability of Noodles Formulated from Moringa (

机译：邻近组成抗逆应含量微生物载荷和来自辣木组配制的面条的感觉可接受性（
- 作者：Aemiro Tadesse Zula;Dagem Alemayehu Ayele;Woinshet Abera Egigayhu
- 期刊名称：《International Journal of Food Science》 | 2021年第-1期
26.The Effects of Using Chemicals to Remove Slime from African Giant Land Snails Flesh during Processing on Some Nutritional and Biochemical Parameters

机译：在一些营养和生化参数的加工过程中使用化学物质从非洲巨块蜗牛肉中除去粘液的影响
- 作者：Agbor Esther Etengeneng;Lamye Glory Moh;Suffo Kamela Arnaud Landry
- 期刊名称：《International Journal of Food Science》 | 2021年第-1期
27.Anticancer Activity of Kefir on Glioblastoma Cancer Cell as a New Treatment

机译：Kefir对胶质母细胞瘤癌细胞作为新治疗的抗癌活性
- 作者：Arghavan Fatahi;Neda Soleimani;Parviz Afrough
- 期刊名称：《International Journal of Food Science》 | 2021年第-1期
28.Effects of Cooking Method on the Antioxidant Activity and Inhibition of Lipid Peroxidation of the Javanese Salad Pecel Vegetables and Its Peanut Sauce Dressing

机译：烹饪方法对爪哇沙拉Pecel蔬菜抗氧化活性和抑制脂质过氧化的影响及其花生酱敷料
- 作者：Gregorius Tsiompah;Retno Murwani;Nani Maharani
- 期刊名称：《International Journal of Food Science》 | 2021年第-1期
29.The Effect of Processing of Hempseed on Protein Recovery and Emulsification Properties

机译：HEMPSEDED对蛋白质回收和乳化特性的影响
- 作者：Anne Pihlanto;Markus Nurmi;Nora Pap;Jarkko Mäkinen;Sari Mäkinen
- 期刊名称：《International Journal of Food Science》 | 2021年第-1期
30.Modelling the Thin-Layer Drying Kinetics of Marinated Beef during Infrared-Assisted Hot Air Processing of Biltong

机译：在Biltong的红外辅助热空气加工过程中造型薄层干燥动力学腌制牛肉
- 作者：Francis C. Muga;Moses O. Marenya;Tilahun S. Workneh
- 期刊名称：《International Journal of Food Science》 | 2021年第-1期
31.Use of

机译：用于
- 作者：Katarzyna Skrzypczak;Emilia Fornal;Dorota Domagała;Waldemar Gustaw;Ewa Jabłońska-Ryś;Aneta Sławińska;Wojciech Radzki;Anna Kononiuk;Adam Waśko
- 期刊名称：《International Journal of Food Science》 | 2021年第-1期
32.Characterization Functional Properties and Resistant Starch of Freshwater Macrophytes

机译：淡水巨乳的表征功能性能和抗性淀粉
- 作者：Farahin N. N. Syed;Muta H. Zakaria;Japar S. Bujang;Annie Christianus
- 期刊名称：《International Journal of Food Science》 | 2021年第-1期
33.Development and Sensory Evaluation of Omega-3-Rich Nile Perch Fish Oil-Fortified Yogurt

机译：Omega-3丰富的尼罗河鲈鱼鱼油强化酸奶的开发和感官评价
- 作者：Margaret W. Murage;Edward K. Muge;Betty N. Mbatia;Mercy W. Mwaniki
- 期刊名称：《International Journal of Food Science》 | 2021年第-1期
34.Effect of Different Modified Atmosphere Packaging on the Quality of Mulberry Fruit (

机译：不同改性气氛包装对桑树水果品质的影响（
- 作者：Ilenia Tinebra;Giuseppe Sortino;Paolo Inglese;Silvia Fretto;Vittorio Farina
- 期刊名称：《International Journal of Food Science》 | 2021年第-1期
35.Phytochemical Analysis and Cholinesterase Inhibitory and Antioxidant Activities of

机译：植物化学分析和胆碱酯酶抑制和抗氧化活性
- 作者：Simin Shabnam Lopa;Md. Yusuf Al-Amin;Md. Kamrul Hasan;Md. Salim Ahammed;KM Monirul Islam;A. H. M. Khurshid Alam;Toshihisa Tanaka;Md. Golam Sadik
- 期刊名称：《International Journal of Food Science》 | 2021年第-1期
36.Effectiveness and Suitability of Oyster Mushroom in Improving the Nutritional Value of Maize Flour Used in Complementary Foods

机译：牡蛎蘑菇在提高互补食品中玉米粉营养价值中的有效性及适用性
- 作者：Prisca Siyame;Neema Kassim;Edna Makule
- 期刊名称：《International Journal of Food Science》 | 2021年第-1期
37.Drying Kinetics and Quality of Whole Halved and Pulverized Tiger Nut Tubers (

机译：干燥动力学和整体减半和粉碎的虎螺母块茎（
- 作者：Ernest Ekow Abano;Joshua Akanson;Nazir Kizzie-Hayford
- 期刊名称：《International Journal of Food Science》 | 2021年第-1期
38.The Polyphenol Profile and Antioxidant Potential of Irradiated Rye Grains

机译：辐照黑麦籽粒的多酚曲线和抗氧化潜力
- 作者：Dorota Gumul;Wiktor Berski
- 期刊名称：《International Journal of Food Science》 | 2021年第-1期
39.Folin-Ciocalteu Reaction Alternatives for Higher Polyphenol Quantitation in Colombian Passion Fruits

机译：Folin-Ciocalteu在哥伦比亚热情果实中进行更高多酚定量的反应替代品
- 作者：Juan C. Carmona-Hernandez;Gonzalo Taborda-Ocampo;Clara H. González-Correa
- 期刊名称：《International Journal of Food Science》 | 2021年第-1期
40.Effect of Cocoa Bean Shell Addition on Metabolite Profile and Antioxidant Activity of Herbal Infusions

机译：Cocoa Bean Shell添加对草药剖面和抗氧化活性的影响
- 作者：Maria Quijano-Avilés;Ivan Chóez-Guaranda;Rafael Viteri;Ana Barragán-Lucas;Daynet Sosa;Patricia Manzano
- 期刊名称：《International Journal of Food Science》 | 2021年第-1期
41.Awareness of Foodborne Pathogens among Students: A Cross-Sectional Study in the Kingdom of Saudi Arabia

机译：学生中食源性病原体的意识：沙特阿拉伯王国的横断面研究
- 作者：Mohammed AL-Mohaithef
- 期刊名称：《International Journal of Food Science》 | 2021年第-1期
42.Nutritional Composition Antinutritional Factors and Utilization Trends of Ethiopian Chickpea (

机译：埃塞俄比亚鹰嘴豆的营养成分抗抑郁因子和利用趋势（
- 作者：Lamesgen Yegrem
- 期刊名称：《International Journal of Food Science》 | 2021年第-1期
43.Indigenous Microbiota to Leverage Traditional Dry Sausage Production

机译：土着微生物达利用传统的干香肠生产
- 作者：Noelia Zulema Palavecino Prpich;Germán Edgardo Camprubí;María Elisa Cayré;Marcela Paola Castro
- 期刊名称：《International Journal of Food Science》 | 2021年第-1期
44.Bioactive Compounds in Infant Formula and Their Effects on Infant Nutrition and Health: A Systematic Literature Review

机译：婴儿配方中的生物活性化合物及其对婴儿营养与健康的影响：系统文献综述
- 作者：Cristine Couto Almeida;Bianca Figueiredo Mendonça Pereira;Katia Christina Leandro;Marion Pereira Costa;Bernardete Ferraz Spisso;Carlos Adam Conte-Junior
- 期刊名称：《International Journal of Food Science》 | 2021年第-1期
45.Evaluation of Physicochemical and Cooking Characteristics of Rice (Oryza sativa L.) Landraces of Lamjung and Tanahun Districts Nepal

机译：尼泊尔兰晋和田山区稻米（Oryza Sativa L.）Lateraces的物理化学和烹饪特征评价
- 作者：Amrit Pokhrel;Anup Dhakal;Shishir Sharma;Ankur Poudel
- 期刊名称：《International Journal of Food Science》 | 2020年第-1期
46.Profiling Anthocyanins in Thai Purple Yams (Dioscorea alata L.)

机译：在泰国紫色山药（Dioscorea Alata L）的分析花青素
- 作者：Subin Srivichai;Parichat Hongsprabhas
- 期刊名称：《International Journal of Food Science》 | 2020年第-1期
47.Anthocyanin Colorimetric Strip for Volatile Amine Determination

机译：用于挥发性胺测定的花青素比色条
- 作者：Ricarl Irish F. Agunos;Danilet Vi M. Mendoza;Michael Angelo S. Rivera
- 期刊名称：《International Journal of Food Science》 | 2020年第-1期
48.Modeling the Kinetics of Potassium Diffusion in Estima Potato under Different Leaching Conditions

机译：在不同浸出条件下估算估算马铃薯钾扩散的动力学
- 作者：David Adu-Poku;Selina A. Saah;Jacob K. Agbenorhevi
- 期刊名称：《International Journal of Food Science》 | 2020年第-1期
49.Borassus aethiopum-Fortified Bread Reduces Metabolic Risk Factors among Cardiovascular Disease Outpatients at 37 Military Hospital Accra: A Pilot Study

机译：Borassus Aethiopum-Contified Back在37名军医医院Accra降低心血管疾病门诊病的代谢风险因素：试点研究
- 作者：Charles Apprey;Marian Peprah;Reginald Adjetey Annan;Marina A. Tandoh;Odeafo Asamoah-Boakye
- 期刊名称：《International Journal of Food Science》 | 2020年第-1期
50.Assessment of the Presence of Total Aflatoxins and Aflatoxin B1 in Fish Farmed in Two Cameroonian Localities

机译：评估两种喀麦隆地区养殖的鱼类总量和黄曲霉毒素B1的存在
- 作者：Julie J. Tsafack Takadong;Hippolyte T. Mouafo;Linda Manet;Annick M. B. Baomog;Jorelle J. B. Adjele;Evrard K. Medjo;Gabriel N. Medoua
- 期刊名称：《International Journal of Food Science》 | 2020年第-1期
51.Antioxidant Activity Enzyme Inhibition Potentials and Phytochemical Profiling of Premna serratifolia L. Leaf Extracts

机译：抗氧化活性酶抑制势和Premna Serratifolia L.叶提取物的植物化学分析
- 作者：Adelina Simamora;Adit W. Santoso;Kris H. Timotius;Ika Rahayu
- 期刊名称：《International Journal of Food Science》 | 2020年第-1期
52.Antioxidant and Nutritional Properties of Domestic and Commercial Coconut Milk Preparations

机译：国内和商业椰奶制剂的抗氧化剂和营养特性
- 作者：Asiri N. Karunasiri;Mahendra Gunawardane;Chathuri M. Senanayake;Nimanthi Jayathilaka;Kapila N. Seneviratne
- 期刊名称：《International Journal of Food Science》 | 2020年第-1期
53.Traditional Practices and Consumer Habits regarding Consumption of Underutilised Vegetables in Kilimanjaro and Morogoro Regions Tanzania

机译：坦桑尼亚乞力马扎罗和莫罗戈罗地区消费的传统实践与消费习惯
- 作者：James S. Chacha;Henry S. Laswai
- 期刊名称：《International Journal of Food Science》 | 2020年第-1期
54.Antimicrobial Activity of Chitosan-Based Films Enriched with Green Tea Extracts on Murine Norovirus Escherichia coli and Listeria innocua

机译：含壳聚糖薄膜的抗菌活性富含绿茶提取物在鼠诺维病毒大肠杆菌和李斯特里亚innocua
- 作者：Collins Amankwaah;Jianrong Li;Jaesung Lee;Melvin A. Pascall
- 期刊名称：《International Journal of Food Science》 | 2020年第-1期
55.Quality Parameters of Juice Obtained from Hydroponically Grown Tomato Processed with High Hydrostatic Pressure or Heat Pasteurization

机译：用高静液压压力或热巴氏化加工从水块生长的番茄中获得的果汁的质量参数
- 作者：Maja Jeż;Wioletta Błaszczak;Kamila Penkacik;Ryszard Amarowicz
- 期刊名称：《International Journal of Food Science》 | 2020年第-1期
56.Total Vitamin C Ascorbic Acid Dehydroascorbic Acid Antioxidant Properties and Iron Content of Underutilized and Commonly Consumed Fruits in Sri Lanka

机译：总维生素C抗坏血酸脱脱石酸抗氧化性能和斯里兰卡未充分利用和常用果实的铁含量
- 作者：Hashini I. Abeysuriya;Vajira P. Bulugahapitiya;Jayatissa Loku Pulukkuttige
- 期刊名称：《International Journal of Food Science》 | 2020年第-1期
57.The Use of Sage Oil Macerates (Salvia officinalis L.) for Oxidative Stabilization of Cod Liver Oil in Bulk Oil Systems

机译：鼠尾草油碱（Salvia Officinalis L.）用于散装油系统中COD肝油的氧化稳定性
- 作者：Agnieszka M. Hrebień-Filisińska;Artur Bartkowiak
- 期刊名称：《International Journal of Food Science》 | 2020年第-1期
58.Investigation of the Interaction of Herbal Ingredients Contained in Triphala Recipe Using Simplex Lattice Design: Chemical Analysis Point of View

机译：使用单纯形晶格设计调查三哈拉配方中草药成分的相互作用：化学分析观点
- 作者：Chaowalit Monton;Thaniya Wunnakup;Jirapornchai Suksaeree;Laksana Charoenchai;Natawat Chankana
- 期刊名称：《International Journal of Food Science》 | 2020年第-1期
59.Physical Characteristics of Amorphous and Crystalline Coconut Sugar Powder with the Addition of Tricalcium Phosphate (TCP) as an Anticaking Agent

机译：添加磷酸三钙（TCP）作为抗发现剂的无定形椰子糖粉的物理特征
- 作者：Bambang Nurhadi;Nandi Sukri;Rudy Adi Saputra;Fatonah Isnaini Wandhani;Afifah Indah Nurlita
- 期刊名称：《International Journal of Food Science》 | 2020年第-1期
60.Effect of Four Grape Varieties on the Physicochemical and Sensory Properties of Unripe Grape Verjuice

机译：四种葡萄品种对未成熟葡萄蠕动物理化学和感官特性的影响
- 作者：Najiba Salah Eddine;Sami Tlais;Ali Alkhatib;Rasha Hamdan
- 期刊名称：《International Journal of Food Science》 | 2020年第-1期
61.Chemical and Sensory Characterisation of Two Rubus rosifolius (Red Raspberry) Varieties

机译：两种Ruosifolius（红覆盆子）品种的化学和感官表征
- 作者：Theresa F. Rambaran;Camille S. Bowen-Forbes
- 期刊名称：《International Journal of Food Science》 | 2020年第-1期
62.Interactive Effects of Chemical Pretreatment and Drying on the Physicochemical Properties of Cassava Flour Using Response Surface Methodology

机译：化学预处理的互动效果和响应面法测定木薯粉物理化学特性
- 作者：Elohor Oghenechavwuko Udoro;Tonna Ashim Anyasi;Afam I. O. Jideani
- 期刊名称：《International Journal of Food Science》 | 2020年第-1期
63.Influence of Replacement Part of Starch with Inulin on the Rheological Properties of Pastes and Gels Based on Potato Starch

机译：菊粉与菊粉替代淀粉替代部分对基于马铃薯淀粉的糊剂和凝胶流变性质的影响
- 作者：Mariusz Witczak;Zofia Smółka;Teresa Witczak;Anna Stępień;Agata Bednarz
- 期刊名称：《International Journal of Food Science》 | 2020年第-1期
64.Extruded Preparations with Sour Cherry Pomace Influence Quality and Increase the Level of Bioactive Components in Gluten-Free Breads

机译：挤压制剂与酸性果渣的影响质量增加无麸质面包中的生物活性成分水平
- 作者：Dorota Gumul;Anna Korus;Rafał Ziobro
- 期刊名称：《International Journal of Food Science》 | 2020年第-1期
65.In Vitro Antibacterial and Antioxidant Activities of Roasted and Green Coffee Beans Originating from Different Regions of Ethiopia

机译：来自埃塞俄比亚不同地区的烘焙和绿色咖啡豆的体外抗菌和抗氧化活性
- 作者：Tsedale Tasew;Yalemtsehay Mekonnen;Tegenu Gelana;Mesfin Redi-Abshiro;Bhagwan Singh Chandravanshi;Estifanos Ele;Ahmed Mustefa Mohammed;Hassen Mamo
- 期刊名称：《International Journal of Food Science》 | 2020年第-1期
66.Effect of Parboiling Conditions on Physical and Cooking Quality of Selected Rice Varieties

机译：牛肝状况对所选水稻品种物理和烹饪质量的影响
- 作者：Ayenew Meresa;Ayalew Demissew;Seifu Yilma;Getu Tegegne;Kiber Temesgen
- 期刊名称：《International Journal of Food Science》 | 2020年第-1期
67.Food Insecurity among People Living with HIV/AIDS on ART Follower at Public Hospitals of Western Ethiopia

机译：在埃塞俄比亚公立医院的艾滋病毒/艾滋病患者艾滋病毒/艾滋病的人们之间的食物不安全
- 作者：Adugna Oluma;Muktar Abadiga;Getu Mosisa;Werku Etafa;Ginenus Fekadu
- 期刊名称：《International Journal of Food Science》 | 2020年第-1期
68.Explaining Consumers Intention for Traceable Pork regarding Animal Disease: The Role of Food Safety Concern Risk Perception Trust and Habit

机译：向消费者对动物疾病的可追踪猪肉意图解释：食品安全关注风险感知信任和习惯的作用
- 作者：Huy Duc Dang;Giang Thanh Tran
- 期刊名称：《International Journal of Food Science》 | 2020年第-1期
69.Probiotic Potential Iron and Zinc Bioaccessibility and Sensory Quality of Uapaca kirkiana Fruit Jam Fermented with Lactobacillus rhamnosus Yoba

机译：益生菌潜力铁和锌生物可接为uapaca kirkiana水果果酱的感官质量发酵乳酸杆菌rhamosus yoba
- 作者：Armistice Chawafambira;Moosa Mahmood Sedibe;Augustine Mpofu;Matthew Achilonu
- 期刊名称：《International Journal of Food Science》 | 2020年第-1期
70.Evaluating the Effect of Flame for the Determination of Carbohydrate Protein and Dietary Fiber in Nepali Food Dhindo-Novel Food for Diabetic

机译：评估火焰对尼泊尔食品Dhindo新型食品糖尿病碳水化合物蛋白质和膳食纤维测定的影响
- 作者：Hemraj Sharma;Puja Pudasaini;Saraswati Dhungana;Manisha Pokharel;Punam Subedi;Bedraj Sharma
- 期刊名称：《International Journal of Food Science》 | 2020年第-1期
71.Quantitative LAMP and PCR Detection of Salmonella in Chicken Samples Collected from Local Markets around Pathum Thani Province Thailand

机译：在泰国州帕萨诸塞州的当地市场收集的鸡样本中沙门氏菌的定量灯和PCR检测
- 作者：Virun Vichaibun;Panan Kanchanaphum
- 期刊名称：《International Journal of Food Science》 | 2020年第-1期
72.Microstructure of Whole Wheat versus White Flour and Wheat-Chickpea Flour Blends and Dough: Impact on the Glycemic Response of Pan Bread

机译：全小麦的微观结构与白粉和小麦鹰嘴豆粉混合和面团：对泛面血糖反应的影响
- 作者：Tasleem A. Zafar;Ahmed Aldughpassi;Abdulwahab Al-Mussallam;Amani Al-Othman
- 期刊名称：《International Journal of Food Science》 | 2020年第-1期
73.Educational Intervention Improved Parental Knowledge Attitudes and Practices (KAP) and Adherence of Patients with Celiac Disease to Gluten-Free Diet

机译：教育干预改善了父母知识态度和实践（KAP）以及乳糜泻患者的依从性无麸质饮食
- 作者：Nour Amin Elsahoryi;Eyad Altamimi;Hadil Shafee Subih;Fwziah Jammal Hammad;Jayne V. Woodside
- 期刊名称：《International Journal of Food Science》 | 2020年第-1期
74.Carrageenan Edible Coating Application Prolongs Cavendish Banana Shelf Life

机译：角叉菜胶食用涂料应用延长卡文式香蕉保质期
- 作者：Fenny Martha Dwivany;Ayesha Nilam Aprilyandi;Veinardi Suendo;Nisrina Sukriandi
- 期刊名称：《International Journal of Food Science》 | 2020年第-1期
75.Chemical Microbial Quality and Risk Assessment due to Toxic Metal Contamination of Egusi (Citrullus colocynthis L.) Powder Sold in Selected Ghanaian Markets

机译：由于初学者（Citrullus Colocynthis L.）粉末在选定的加纳市场销售的化学微生物质量和风险评估
- 作者：Winifred Arthur;Jemima Ofori;Peter Addo;Nelson Amey;Nii Korley Kortei;Paa Toah Akonor
- 期刊名称：《International Journal of Food Science》 | 2020年第-1期
76.Effect of Psyllium Husk Bran and Raw Wheat Germ Addition on the Rheological Characteristics of Arabic (Pita) Bread Dough

机译：乳头壳麸皮和生芽对阿拉伯语（皮塔饼）面团流变特性的影响
- 作者：Ahmad Aldughpassi;Tasleem Zafar;Jiwan S. Sidhu;Fatima Al-Hassawi;Mohammad Mirza Abdullah;Amani Al-Othman
- 期刊名称：《International Journal of Food Science》 | 2020年第-1期
77.Effects of Microbial Transglutaminase on Technological Rheological and Microstructural Indicators of Minced Meat with the Addition of Plant Raw Materials

机译：微生物转谷氨酰胺酶对植物原料添加肉类技术流变学和微观结构指标的影响
- 作者：Oksana Zinina;Svetlana Merenkova;Damir Galimov;Eleonora Okuskhanova;Maksim Rebezov;Mars Khayrullin;Olga Anichkina
- 期刊名称：《International Journal of Food Science》 | 2020年第-1期
78.Microwave and Blanching Pretreatments for Hot Air Drying of Orange-Fleshed Sweet Potato Slices (Ipomoea batatas)

机译：微波炉和烫发预处理橙皮甘薯片的热风干燥（Ipomoea Batatas）
- 作者：Ernest Abano
- 期刊名称：《International Journal of Food Science》 | 2020年第-1期
79.Food Safety Knowledge and Hygienic Practices among Different Groups of Restaurants in Muscat Oman

机译：美食安全知识和卫生餐厅中的卫生习惯阿曼
- 作者：Maryam Al-Ghazali;Ismail Al-Bulushi;Lyutha Al-Subhi;Mohammad Shafiur Rahman;Amani Al-Rawahi
- 期刊名称：《International Journal of Food Science》 | 2020年第-1期
80.Production of a Complementary Food: Influence of Cowpea Soaking Time on the Nutritional Antinutritional and Antioxidant Properties of the Cassava-Cowpea-Orange-Fleshed Potato Blends

机译：生产互补食品：豇豆浸泡时间对木薯牛皮肉肉质薯混合物的营养抗逆时期和抗氧化性能的影响
- 作者：Abiola Folakemi Olaniran;Clinton Emeka Okonkwo;Omorefosa Osarenkhoe Osemwegie;Yetunde Mary Iranloye;Yemisi Tokunbo Afolabi;Omokolade Oluwaseyi Alejolowo;Charles Obiora Nwonuma;Toluwanimi Esther Badejo
- 期刊名称：《International Journal of Food Science》 | 2020年第-1期
81.Physical Textural Rheological and Sensory Characteristics of Amaranth-Based Wheat Flour Bread

机译：苋菜基小麦面粉面包的物理纹理流变学和感官特征
- 作者：Sahreen Nasir;Farhana Mehraj Allai;Murtaza Gani;Shaiq Ganaie;Khalid Gul;Aabida Jabeen;Darakshan Majeed
- 期刊名称：《International Journal of Food Science》 | 2020年第-1期
82.Effect of Lb. plantarum BFE 5092 Fermentation on Antinutrient and Oligosaccharide Composition of Whole Red Haricot Bean (Phaseolus vulgaris L)

机译：LB.的影响Plantarum BFE 5092在抗露牙和寡糖组合物上发酵全红色扁豆（Phoudolusulus l）
- 作者：Vivian C. Kitum;Peter K. Kinyanjui;Julius M. Mathara;Daniel N. Sila
- 期刊名称：《International Journal of Food Science》 | 2020年第-1期
83.Prevalence and Antimicrobial Resistance of Escherichia coli Isolated from Various Meat Types in the Tamale Metropolis of Ghana

机译：加纳Tamale Metropolis中肉类中分离的大肠杆菌的患病率和抗微生物抗性
- 作者：Frederick Adzitey;Prince Assoah-Peprah;Gabriel A. Teye;Anou M. Somboro;Hezekiel M. Kumalo;Daniel G. Amoako
- 期刊名称：《International Journal of Food Science》 | 2020年第-1期
84.Microwave-Assisted Extraction of Pectin from Saba Banana Peel Waste: Optimization Characterization and Rheology Study

机译：来自SABA香蕉剥离废物的微波辅助提取果胶：优化表征和流变研究
- 作者：Joel P. Rivadeneira;Tao Wu;Quincy Ybanez;Adeliza A. Dorado;Veronica P. Migo;Fidel Rey P. Nayve Jr.;Katherine Ann T. Castillo-Israel
- 期刊名称：《International Journal of Food Science》 | 2020年第-1期
85.Determination of Punicalagins Content Metal Chelating and Antioxidant Properties of Edible Pomegranate (Punica granatum L) Peels and Seeds Grown in Morocco

机译：在摩洛哥生长的食用石榴（Punica Granatum L）皮肤果胶蛋白含量金属螯合和抗氧化性能的测定
- 作者：Talal Sabraoui;Taleb Khider;Boubker Nasser;Rabiaa Eddoha;Abderrahman Moujahid;Maryam Benbachir;Abdelkhalid Essamadi
- 期刊名称：《International Journal of Food Science》 | 2020年第-1期
86.Food Safety Practices among Postnatal Mothers in Western Ghana

机译：加纳西部出生母亲的食品安全实践
- 作者：Stephen T. Odonkor;Napoleon Kurantin;Anthony M. Sallar
- 期刊名称：《International Journal of Food Science》 | 2020年第-1期
87.The Effect of Different Freezing Rates and Long-Term Storage Temperatures on the Stability of Sliced Peaches

机译：不同冻结率和长期储存温度对切片桃子稳定性的影响
- 作者：Paul Dawson;Wesam Al-Jeddawi;James Rieck
- 期刊名称：《International Journal of Food Science》 | 2020年第-1期
88.Effect of Fermentation Using Lactobacillus plantarum A6 on the Physicochemical and Functional Properties of Precooked Sorghum bicolor and Voandzeia subterranea Blended Flour

机译：利用乳杆菌A6对前诚高粱双子和Voandzeia次蛋白混合面粉的物理化学和功能性能
- 作者：Thierry Marcel Beumo Ntsamo;Bouba Adji Mohammadou;Alphonse Tegang Sokamte;Nicolas Yanou Njintang;Leopold Ngoune Tatsadjieu
- 期刊名称：《International Journal of Food Science》 | 2020年第-1期
89.Proximate Antinutritional Microbial and Sensory Acceptability of Bread Formulated from Wheat (Triticum aestivum) and Amaranth (Amaranthus caudatus)

机译：从小麦（Triticum aestivum）和苋菜（Amaranthus caudatus）制定的面包的近似抗逆乱微生物和感官可接受性
- 作者：Aemiro Tadesse Zula;Dagim Alemayehu Ayele;Woinshet Abera Egigayhu
- 期刊名称：《International Journal of Food Science》 | 2020年第-1期
90.Structures of Astaxanthin and Their Consequences for Therapeutic Application

机译：虾青素的结构及其对治疗应用的后果
- 作者：Tatas Hardo Panintingjati Brotosudarmo;Leenawaty Limantara;Edi Setiyono;Heriyanto
- 期刊名称：《International Journal of Food Science》 | 2020年第-1期
91.Wild Edible Plant Nutritional Contribution and Consumer Perception in Ethiopia

机译：野生食用植物营养贡献和消费者在埃塞俄比亚的感知
- 作者：Haile Tesfaye Duguma
- 期刊名称：《International Journal of Food Science》 | 2020年第-1期
92.Reactive Oxygen Species and Antioxidants in Postharvest Vegetables and Fruits

机译：采后蔬菜和水果中的活性氧物种和抗氧化剂
- 作者：Karlia Meitha;Yonadita Pramesti;Sony Suhandono
- 期刊名称：《International Journal of Food Science》 | 2020年第-1期
93.Delivering the Nutritional Needs by Food to Food Fortification of Staples Using Underutilized Plant Species in Africa

机译：在非洲的未充分利用植物物种食物通过食物提供食品的营养需求
- 作者：Ernest Teye;Christabel Irene Deha;Rosemond Dadzie;Roseline Love MacArthur
- 期刊名称：《International Journal of Food Science》 | 2020年第-1期
94.A Review of Cocoa Drying Technologies and the Effect on Bean Quality Parameters

机译：Cocoa干燥技术综述及对豆品质参数的影响
- 作者：Banboye Frederick Dzelagha;Ngwabie Martin Ngwa;Divine Nde Bup
- 期刊名称：《International Journal of Food Science》 | 2020年第-1期
95.Prevalence of Microorganisms of Public Health Significance in Ready-to-Eat Foods Sold in Developing Countries: Systematic Review and Meta-Analysis

机译：在发展中国家销售的即食食品中公共健康意义微生物的患病率：系统评价和荟萃分析
- 作者：Dechasa Adare Mengistu;Sina Temesgen Tolera
- 期刊名称：《International Journal of Food Science》 | 2020年第-1期
96.Biodegradable Food Packaging Materials and Prospects of the Fourth Industrial Revolution for Tomato Fruit and Product Handling

机译：可生物降解的食品包装材料和番茄果实处理第四次工业革命的前景
- 作者：S. M. Chisenga;G. N. Tolesa;T. S. Workneh
- 期刊名称：《International Journal of Food Science》 | 2020年第-1期
97.Bacteria and Mold Spore Heat Resistance in Guava Juice and Its Control by pH and Sodium Benzoate

机译：番石榴汁中的细菌和模具孢子耐热及其对pH和苯甲酸钠的控制
- 作者：Evelyn;Chairul
- 期刊名称：《International Journal of Food Science》 | 2021年第-1期
98.Nutritional Composition and Sensory Acceptability of Stinging Nettle (Urtica simensis) Flour-Supplemented Unleavened Maize (Zea mays L.) Flatbread (Kitta)

机译：刺痛荨麻（Urtica Simensis）面粉的营养成分和感官可接受性补充无酵玉米（Zea Mays L.）Flatkread（Kitta）
- 作者：Tona Zema Diddana;Gezahegn Nigusse Kelkay;Endale Elisho Tescha
- 期刊名称：《International Journal of Food Science》 | 2021年第-1期
99.A Practical Approach to Identifying Processed White Meat of Guinea Fowl Rabbit and Selected Fish Species Using End-Point PCR

机译：使用终点PCR识别豚鼠兔子和选定鱼类的加工白肉的实用方法
- 作者：Anita Spychaj;Kamila Goderska;Emilia Fornal;Magdalena Montowska
- 期刊名称：《International Journal of Food Science》 | 2021年第-1期
100.Isolation of Prebiotics from Artocarpus integers Seed

机译：从Artocarpus种子中分离益生元
- 作者：Joel-Ching-Jue Wong;Siew-Ling Hii;Chen-Chung Koh
- 期刊名称：《International Journal of Food Science》 | 2021年第-1期