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XML The Inhibitory Effect of Prosopis juliflora Pods Protein Hydrolysate on Polyphenol Oxidase and Browning of Apple Slices During Refrigerated Storage
Hadi Razavi
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XML THE ROLE OF PARTICLE SIZE IN IMPROVING THE QUALITY OF WHEAT, PUMPKIN, MELON, AND CARROT POWDERS
Auyelbek Iztayev, Ilyas Akkozha, Madina Yakiyayeva, Bauyrzhan Iztayev, Maksat Mamyrayev, Zaira Uykassova
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XML Enhancing the production of bacterial cellulose in Kombucha through the utilization of sugarcane molasses via central composite design
Saber Amiri, Hajar Jahanpour, Ayla Elmi Kashtiban, Mahmoud Rezazadeh Bari
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XML The effects of bay leaf (Syzygium polyanthum) infusion on the quality of soaked corn with high aflatoxin content during storage
Montesqrit Montesqrit, Harnentis Harnentis, Yudha Pratama
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XML Evaluation and modelling of rheological properties of microwave treated xanthan gum solution
Fakhreddin Salehi, Maryam Tashakori, Kimia Samary
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XML QUALITY CHARACTERISTICS OF MODIFIED CASSAVA FLOUR (MOCAF) COOKIES INCORPORATED WITH CHICKEN MEAT AND CARROT PUREE AS NUTRITIOUS SNACK TOWARDS CHILDREN
NUR AINI MAHMUDAH
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XML Microbial Aspartic Protease: Bio-synthesis, Characteristics, and Emerging Applications: A review
Sadeq Fenjan Hasnawi, Alaa Jabbar Abd Al-Manhel, Zena Kadhim AL-Younis, Ammar B. Altemimi, Tarek Gamal Abedelmaksoud, Mohammad Ali Hesarinejad
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XML A Study on the Online Food Delivery Business Apps - Customer Perception towards Restaurant and Home-Made Food Delivery in Chennai
M Srividya Iyengar, Dr. R Venkatesh
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XML Microbial Communities of Raw Milk Cheeses, A Review
Said Zantar, SAFAE AZZOUZ, OUIAM EL GALIOU, Soumaya Ahadaf, Abdelhay Arakrak, Mohammed Bakkali, Amin Laglaoui
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XML Textural and sensory characteristics of yogurt manufactured with liquid whey and strawberry supplementation
Arbër Hyseni, Tatjana Kalevska, Daniela Nikolovska Nedelkoska, Gordana Dimitrovska, Vesna Knights, Viktorija Stamatovska, Vlora Hyseni
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XML Sensory and Physical Properties of Jelly Candy Added with Porang (Amorphophallus oncophyllus) Macerated with Strobilanthes crispus as A Low-Calorie Food Product
Veriani Aprilia, Nurul Kusumawardani, Rizal Fauzi, Daru Estiningsih, Effatul Afifah, Dwi Kusumawati, Imroatul Anifa, Aprilinna Effendi, Ashifudin Ashifudin
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XML The Shelf-Life of Second-Collagen-Containing Meat and Meat Products Depends on DMSO
Ayshan Salmanova
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XML The change in physicochemical characteristics of coffee flower honey (Coffea robusta) in Vietnam during storage
Quoc Ngo, Trinh Nguyen, Luu Tran, Thanh Nguyen, Anh Le, Dao Dong, Thang Tran, Tuan Nguyen
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XML Optimization of biomass production by Monascus purpureus in culture medium containing dairy sludge
Samira Moradi, Seyed Ali Mortazavi
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XML Investigating the antimicrobial and antibiofilm potential of Melittin peptide against Escherichia coli and Staphylococcus aureus
Arezou Rouhi, Fereshteh Falah, Marjan Azghandi, Behrooz Alizadeh Behbahani, Farideh Tabatabaei yazdi, Salam A. Ibrahim, Alireza Vasiee
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