International Journal of Food Sciences

2019 - 2024

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Assessment of Food Processing Technologies on Allergen Reduction in United States pp. 1 - 10: Evelyn Williams
Effects of Food Bioactive Compounds on Human Health and Disease Prevention in Botswana pp. 11 - 21: Mercy Larona
Potential Risks and Benefits Associated With the Genetic Modification of Crops for Improved Nutritional Content in South Africa pp. 22 - 32: Julius Lungelo
Microbial Ecology and Fermentation Dynamics of Traditional and Novel Fermented Yogurt in Brazil pp. 33 - 43: Bruno Francisco

Effect of Prebiotic, Probiotic Bacteria and Symbiotic Diets Containing Bacillus Coagulans and Gum Arabic on Lipid Profile in Hypercholesterolemic Rats pp. 1 - 17: Hanan Saad Altawari
Evaluation of Novel Food Additives on Product Acceptability in France pp. 18 - 28: Sophie Petit
Effects of Packaging Materials on Food Quality and Shelf Life in Australia pp. 29 - 41: Ethan Martin
Influence of Agricultural Practices on Food Safety in Nigeria pp. 43 - 54: Aliyu Usman
Impact of Food Processing Techniques on Nutritional Content in Brazil pp. 55 - 65: Luiz Fernando

Determination of the Chemical Properties of Honey from Suba Region, Homa Bay County-Kenya pp. 1 - 20: Linet Kwamboka Ondogo, Dr. Eng. Daniel Okanga Oyoo and Dr. Robert Motari Bichanga

Evaluation of Food Safety Training Programs in the Food Service Industry in Tanzania pp. 1 - 14: Akida Adil
Influence of Packaging Materials on Food Shelf-Life in Democratic Republic of the Congo pp. 14 - 26: Joseph Ngolo
Effect of Food Processing Methods on Nutrient Retention in India pp. 26 - 38: Aditi Parvati
Analysis of Food Allergen Labeling Regulations on Consumer Safety in Zimbabwe pp. 39 - 52: Harare Bulawayo
Effect of Food Storage Conditions on Shelf-Life in Uganda pp. 53 - 66: Akello Namono

Identification of the Common Type of Pesticides Used by Bee Farmers from Selected Honey-Producing Areas in Tanzania: A Case of Kijiji Cha Nyuki Co. Ltd, Singida Region pp. 1 - 14: Kachinde Jumanne Lucas
Chili Pepper as a Functional Food: Relevance to Lesotho pp. 15 - 25: Mamakase Grace Sello and Teboho Lekatsa
Relationship Between Dietary Patterns and Cognitive Function in Older Adults in USA pp. 26 - 38: James Oliver
Analysis of Food Additives and Their Effects on Flavor Perception in Brazil pp. 39 - 49: Maria Augusto
A Comparative Study of the Use of Cow's Milk and Plant-Based Alternatives Such as Almond Milk and Oat Milk on Diabetic Rats pp. 50 - 64: Rasha Haji Hasan Ashkanani

PROBIOTIC PROPERTIES OF LACTIC ACID BACTERIA ISOLATED FROM "TCHOUKOU" TRADITIONAL MILK CHEESES PRODUCED IN SELECTED REGION OF NIGER pp. 1 - 15: Ibrahima Doumbouya, Dr. Kevin Mbogo Omolo and Prof. Owino O. Willis
IMPACT OF HYDROLYZED CAMEL´S WHEY PROTEIN CONCENTRATE ON SOFT CHEESE QUALITY pp. 16 - 32: Eman Abd El Samei Bakri Nafei, Prof. Dr. Ekbal Mohammed Adel, Prof.Dr. Hend Ahmed Elbarbary and Prof.Dr. Hamdi Abd El Samei Mohammed
EVALUATION OF THE ANTIFUNGAL ACTIVITY OF HYDROLYZED CAMEL WHEY PROTEIN AGAINST SOME FUNGI IN SOFT CHEESE pp. 33 - 43: Eman Abd El Samei Bakri Nafei, Prof. Dr. Ekbal Mohammed Adel Ibrahim, Prof.Dr. Hend Ahmed Elbarbary and Prof.Dr. Hamdi Abd El Samei Mohammed

EVALUATION OF PROXIMATE COMPOSITION AND SELECTED PHYSICO-CHEMICAL PROPERTIES OF BUTTERNUT SQUASH (CUCUBITA MOSCHATA) pp. 1 - 15: Mary Konadu, Enoch Assilidjoe, Dr. Mary-Magdalene Pedavoah and Daniel K. Quansah
Microbiological and Chemical Evaluation of Traditional Fermented Skimmed Milk (nono) in Kano State Nigeria pp. 15 - 29: Sanusi Shamsudeen Nassarawa and Salamatu Ahmad Sulaiman
CHARACTERIZATION AND ANTIBIOTIC PROFILES OF LACTIC ACID BACTERIA ISOLATED FROM "TCHOUKOU" TRADITIONAL MILK CHEESES PRODUCED IN THE ZINDER REGION OF NIGER REPUBLIC, WEST AFRICA pp. 30 - 41: Mahamadou Rabiou Moudi Aboubacar, Prof. Willis Owino and Dr. Kevin Mbogo

Health Benefits of Micronutrients (Vitamins and Minerals) and their Associated Deficiency Diseases: A Systematic Review pp. 1 - 32: Awuchi Godswill Godswill, Igwe Victory Somtochukwu, Amagwula O Ikechukwu and Echeta Chinelo Kate

IMPLEMENTING THE HACCP CONCEPT IN NIGERIAN TONGUE SOLE FISH (Cynoglossus browni) FILLETS AND MINCE PRODUCTION IN A FISH PROCESSING PLANT FOR EXPORT pp. 1 - 16: Oluwafemi Paul Fajana and Gabriel Mekuleyi
Evaluation of Breakfast Cereals Produced from Finger Millet, Wheat, Soybean, and Peanut Blends pp. 17 - 24: Kaida Zubairu Idris, Abba Mansir and Tijjani Ahmad
Comparative analyses on the chemical compostion, phytochemcimal and antioxidant properties of selected milled varieties (finger and pearl millet) pp. 25 - 42: Sanusi Shamsudeen Nassarawa and Salamatu Ahmad Sulaiman
Proximate composition and functional properties of different grain flour composites for industrial applications pp. 43 - 64: Awuchi Chinaza Godswill
EFFECTS OF LONG-TERM ADMINISTRATION OF COOKED BEANS (Vigna unguiculata) DIET ON LEARNING AND MEMORY IN MICE pp. 65 - 75: W. Aduema