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Antioxidative Effect of Amomum testaceum Ridl. Extract for Protecting against Vascular Dementia

International journal of food science, 2022, Vol.2022, p.1572527-10

2022

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Influence of Machine Parameters and Coagulant on the Textural Properties of Paneer (Indian Cottage Cheese)

Journal of food quality, 2022-11, Vol.2022, p.1-14

2022

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Production and Biochemical, Phytochemical, Sensory, and Microbiological Characterization of “Bili-Bili” and “Cochette,” Two Traditional Beers Produced from Sorghum (Sorghum bicolor) and Rice (Oryza sativa)

Journal of food quality, 2023, Vol.2023, p.1-26

2023

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Process and Product Characterization of Aliha, A Maize-Based Ghanaian Indigenous Fermented Beverage

Journal of food quality, 2022-07, Vol.2022, p.1-16

2022

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Effect of Cholesterol to Vitamin D3 and Span 60 to Tween 60 Ratios on the Characteristics of Niosomes: Variable Optimization Using Response Surface Methodology (RSM)

Journal of food quality, 2022-08, Vol.2022, p.1-8

2022

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HIV/SARS‐CoV‐2 coinfection: A global perspective

Journal of medical virology, 2021-02, Vol.93 (2), p.726-732

2021

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Influence of Shade in Cocoa Agroforestry Systems on Physicochemical and Functional Characteristics of Cocoa Beans in Bonon, Central-West Côte d’Ivoire

International journal of food science, 2024, Vol.2024, p.1543904-1543904

2024

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Lactic Acid Bacteria Isolates and the Microbiome of Cincalok, Tempoyak, and Mandai: A Traditional Fermented Food from Kalimantan Island, Indonesia

International journal of food science, 2024, Vol.2024, p.6589766-6589766

2024

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Chemical Composition and Nutritional Value of Three Sonchus Species

International journal of food science, 2022, Vol.2022, p.4181656-9

2022

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Chemical Composition and Sensory Profiles of Fermented Cocoa Beans Obtained from Various Regions of Indonesia

International journal of food science, 2023, Vol.2023, p.5639081-13

2023

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Aflatoxin M1 Contamination of Ghanaian Traditional Soft Cottage Cheese (Wagashie) and Health Risks Associated with Its Consumption

Journal of food quality, 2022-01, Vol.2022, p.1-12

2022

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Effect of Cooking Method on Vitamin C Loses and Antioxidant Activity of Indigenous Green Leafy Vegetables Consumed in Western Uganda

International journal of food science, 2022, Vol.2022, p.2088034-7

2022

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The Effect of a Turkey Berry (Solanum torvum)-Fortified Biscuit on the Hemoglobin Level and Cognitive Performance of Adolescent Females in the Ahafo Region of Ghana: A Pilot Study

International journal of food science, 2023, Vol.2023, p.1-9

2023

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Ameliorative Effect of Rice Husk Methanol Extract on Liver and Kidney Toxicities Induced by Subchronic Codeine Administration

International journal of food science, 2023, Vol.2023, p.3940759-8

2023

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Beta-Carotene Retention and Consumer Acceptability of Selected Products Made from Two Provitamin-A Maize Varieties

International journal of food science, 2023, Vol.2023, p.5575291-8

2023

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Effect of Modified Greenhouse Drying Technology on the Physicochemical Quality of Cameroonian Cocoa Beans

International journal of food science, 2022-11, Vol.2022, p.1-8

2022

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Nutritional and Phytochemical Variation of Marula (Sclerocarya birrea) (Subspecies caffra and birrea) Fruit among Nine International Provenances Tested in Malawi

International journal of food science, 2022, Vol.2022, p.1-12

2022

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Microbiome Associated with Slovak Raw Goat Milk, Trace Minerals, and Vitamin E Content

International journal of food science, 2022, Vol.2022, p.1-8

2022

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Nutritional Evaluation of Buns Developed from Chickpea-Mung Bean Composite Flour and Sugar Beet Powder

International journal of food science, 2022, Vol.2022, p.6009998-15

2022

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Formulation of Vermicelli Mixed Corn and Rice Flour with Additional Carrageenan and Its Economic Value

International journal of food science, 2022, Vol.2022, p.1-12

2022

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Nutritional, Phytochemical, and In Vitro Antioxidant Activity Analysis of Different States of Soy Products

International journal of food science, 2022, Vol.2022, p.1-14

2022

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Musculoskeletal Pain Is Associated with Dietary Diversity Score among Community-Dwelling Older Adult: A Cross-Sectional Study

International journal of food science, 2022, Vol.2022, p.4228925-8

2022

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Correlations between the Total Antioxidant Activity and Biochemical Parameters of Cow Milk Depending on the Number of Somatic Cells

International journal of food science, 2022, Vol.2022, p.5323621-6

2022

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Isoflavone and Antioxidant of Instant Cream Soup Made from Pumpkin and Tempeh and Their Active Compound in Ovariohysterectomy Rat-Induced Alzheimer’s Disease

International journal of food science, 2022, Vol.2022, p.8051624-7

2022

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Selected Methods of Extracting Carotenoids, Characterization, and Health Concerns: A Review

Journal of agricultural and food chemistry, 2018-06, Vol.66 (24), p.5925-5947

2018

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Antioxidative Effect of Amomum testaceum Ridl. Extract for Protecting against Vascular Dementia

Influence of Machine Parameters and Coagulant on the Textural Properties of Paneer (Indian Cottage Cheese)

Production and Biochemical, Phytochemical, Sensory, and Microbiological Characterization of “Bili-Bili” and “Cochette,” Two Traditional Beers Produced from Sorghum (Sorghum bicolor) and Rice (Oryza sativa)

Process and Product Characterization of Aliha, A Maize-Based Ghanaian Indigenous Fermented Beverage

Effect of Cholesterol to Vitamin D3 and Span 60 to Tween 60 Ratios on the Characteristics of Niosomes: Variable Optimization Using Response Surface Methodology (RSM)

HIV/SARS‐CoV‐2 coinfection: A global perspective

Influence of Shade in Cocoa Agroforestry Systems on Physicochemical and Functional Characteristics of Cocoa Beans in Bonon, Central-West Côte d’Ivoire

Lactic Acid Bacteria Isolates and the Microbiome of Cincalok, Tempoyak, and Mandai: A Traditional Fermented Food from Kalimantan Island, Indonesia

Chemical Composition and Nutritional Value of Three Sonchus Species

Chemical Composition and Sensory Profiles of Fermented Cocoa Beans Obtained from Various Regions of Indonesia

Aflatoxin M1 Contamination of Ghanaian Traditional Soft Cottage Cheese (Wagashie) and Health Risks Associated with Its Consumption

Effect of Cooking Method on Vitamin C Loses and Antioxidant Activity of Indigenous Green Leafy Vegetables Consumed in Western Uganda

The Effect of a Turkey Berry (Solanum torvum)-Fortified Biscuit on the Hemoglobin Level and Cognitive Performance of Adolescent Females in the Ahafo Region of Ghana: A Pilot Study

Ameliorative Effect of Rice Husk Methanol Extract on Liver and Kidney Toxicities Induced by Subchronic Codeine Administration

Beta-Carotene Retention and Consumer Acceptability of Selected Products Made from Two Provitamin-A Maize Varieties

Effect of Modified Greenhouse Drying Technology on the Physicochemical Quality of Cameroonian Cocoa Beans

Nutritional and Phytochemical Variation of Marula (Sclerocarya birrea) (Subspecies caffra and birrea) Fruit among Nine International Provenances Tested in Malawi

Microbiome Associated with Slovak Raw Goat Milk, Trace Minerals, and Vitamin E Content

Nutritional Evaluation of Buns Developed from Chickpea-Mung Bean Composite Flour and Sugar Beet Powder

Formulation of Vermicelli Mixed Corn and Rice Flour with Additional Carrageenan and Its Economic Value

Nutritional, Phytochemical, and In Vitro Antioxidant Activity Analysis of Different States of Soy Products

Musculoskeletal Pain Is Associated with Dietary Diversity Score among Community-Dwelling Older Adult: A Cross-Sectional Study

Correlations between the Total Antioxidant Activity and Biochemical Parameters of Cow Milk Depending on the Number of Somatic Cells

Isoflavone and Antioxidant of Instant Cream Soup Made from Pumpkin and Tempeh and Their Active Compound in Ovariohysterectomy Rat-Induced Alzheimer’s Disease

Selected Methods of Extracting Carotenoids, Characterization, and Health Concerns: A Review

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