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العلوم الهندسية و تكنولوجيا المعلومات
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International Journal of Food Science
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150
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مقالات
Nutritional Composition, Antinutritional Factors, Antioxidant Activities, Functional Properties, and Sensory Evaluation of Cactus Pear (Opuntia ficus-indica) Seeds Grown in Tigray Region, Ethiopia
By: Reda, Tewelde Hailemicheal; Castillo, Alejandro; Atsbha, Mulubrhan Kahsay. International Journal of Food Science. No. 2019 (2019), pp.1-7, 7 p.
مقالات
Corrigendum to “Microbial Food Safety Risk to Humans Associated with Poultry Feed: The Role of Irradiation”
By: Mahami, Tahiru; Torgby-Tetteh, Wellington; Kottoh, Delali Isaac…[et al.]. International Journal of Food Science. No. 2019 (2019), pp.1-1, 1 p.
مقالات
Induced Ripening Agents and Their Effect on Fruit Quality of Banana
By: Maduwanthi, S. D. T.; Marapana, R. A. U. J.; Simonne, Amy. International Journal of Food Science. No. 2019 (2019), pp.1-8, 8 p.
مقالات
Effect of Temperature and Duration Time of Maceration on Nitrate Content of Vernonia cinerea (L.) Less.: Circumscribed Central Composite Design and Method Validation
By: Monton, Chaowalit; Ibrahim, Salam A.; Luprasong, Chitradee. International Journal of Food Science. No. 2019 (2019), pp.1-8, 8 p.
مقالات
Postharvest Handling Practices and Perception of Potato Safety among Potato Traders in Nairobi, Kenya
By: Musita, Consolata Nolega; Okoth, Michael Wandayi; Yancy, Haile…[et al.]. International Journal of Food Science. No. 2019 (2019), pp.1-8, 8 p.
مقالات
In Vitro Antioxidant and Cancer Inhibitory Activity of a Colored Avocado Seed Extract
By: Dabas, Deepti; Walsh, Marie; Lambert, Joshua…[et al.]. International Journal of Food Science. No. 2019 (2019), pp.1-7, 7 p.
مقالات
Enhanced Antibacterial Activity of Lactoperoxidase–Thiocyanate–Hydrogen Peroxide System in Reduced-Lactose Milk Whey
By: Al-Baarri, Ahmad Ni’matullah; Damayanti, Novia Tri; Simonne, Amy…[et al.]. International Journal of Food Science. No. 2019 (2019), pp.1-6, 6 p.
مقالات
Structural, Physicochemical, and Functional Properties of Electrolyzed Cassava Starch
By: Trinh, Khanh Son; Simonne, Amy; Dang, Thanh Binh. International Journal of Food Science. No. 2019 (2019), pp.1-7, 7 p.
مقالات
Significance and Characteristics of Listeria monocytogenes in Poultry Products
By: Jamshidi, Abdollah; Castillo, Alejandro; Zeinali, Tayebeh. International Journal of Food Science. No. 2019 (2019), pp.1-7, 7 p.
مقالات
Fresh Pomegranate Juice Decreases Fasting Serum Erythropoietin in Patients with Type 2 Diabetes
By: Banihani, Saleem A.; Shuaibu, Shuaibu M.; Castillo, Alejandro…[et al.]. International Journal of Food Science. No. 2019 (2019), pp.1-5, 5 p.
مقالات
Characterization of Spirulina-Alginate Beads Formed Using Ionic Gelation
By: Rajmohan, Deepak; Ibrahim, Salam A.; Bellmer, Danielle. International Journal of Food Science. No. 2019 (2019), pp.1-7, 7 p.
مقالات
Extraction and Characterisation of African Star Apple (Chrysophyllum albidum) Seed Oil and the Adsorptive Properties of the Fruit Shell in Ghana
By: Anang, Michael A.; Oteng-Peprah, Michael; Ibrahim, Salam A.…[et al.]. International Journal of Food Science. No. 2019 (2019), pp.1-8, 8 p.
مقالات
Valorization of Cocoa Husks: Pectin Recovery
By: Mollea, Chiara; Ibrahim, Salam A.; Chiampo, Fulvia. International Journal of Food Science. No. 2019 (2019), pp.1-5, 5 p.
مقالات
The Effect of Different Amounts of Cinnamon Consumption on Blood Glucose in Healthy Adult Individuals
By: Kizilaslan, Nildem; Di Stefano, Vita; Erdem, Nihal Zekiye. International Journal of Food Science. No. 2019 (2019), pp.1-9, 9 p.
مقالات
Comparative Assessment on Selected Physicochemical Parameters and Antioxidant and Antimicrobial Activities of Honey Samples from Selected Districts of the Amhara and Tigray Regions, Ethiopia
By: Lewoyehu, Mekuanint; Ibrahim, Salam A.; Amare, Meareg. International Journal of Food Science. No. 2019 (2019), pp.1-10, 10 p.
مقالات
Nutritional, Physicochemical, and Sensorial Evaluation of Flat Bread Supplemented with Quinoa Flour
By: El-Sohaimy, S. A.; Shehata, M. G.; Maache-Rezzoug, Zoulikha…[et al.]. International Journal of Food Science. No. 2019 (2019), pp.1-15, 15 p.
مقالات
Analysis of Antioxidant Activity and Texture Profile of Tender-Young and King Coconut (Cocos nucifera) Mesocarps under Different Treatments and the Possibility to Develop a Food Product
By: Kalina, S.; Ibrahim, Salam A.; Navaratne, S. B.. International Journal of Food Science. No. 2019 (2019), pp.1-7, 7 p.
مقالات
Influence of Coating Application Methods on the Postharvest Quality of Cassava
By: Owino, Willis O.; Moreira, Rosana G.; Ambuko, Jane…[et al.]. International Journal of Food Science. No. 2019 (2019), pp.1-16, 16 p.
مقالات
Enrichment of Whole Wheat Cocoa Biscuits with Encapsulated Grape Skin Extract
By: Dordoni, Roberta; Spigno, Giorgia; Simonne, Amy…[et al.]. International Journal of Food Science. No. 2019 (2019), pp.1-11, 11 p.
مقالات
A Simplified, Specific HPLC Method of Assaying Thiamine and Riboflavin in Mushrooms
By: Hossain, Mohammad F.; Rashid, Mamoon; Walsh, Marie…[et al.]. International Journal of Food Science. No. 2019 (2019), pp.1-8, 8 p.
مقالات
Microencapsulation of β-Carotene by Spray Drying: Effect of Wall Material Concentration and Drying Inlet Temperature
By: Corrêa-Filho, Luiz C.; Lourenço, Maria M.; Simonne, Amy…[et al.]. International Journal of Food Science. No. 2019 (2019), pp.1-12, 12 p.
مقالات
Microbial Food Safety Risk to Humans Associated with Poultry Feed: The Role of Irradiation
By: Mahami, Tahiru; Torgby-Tetteh, Wellington; Walsh, Marie…[et al.]. International Journal of Food Science. No. 2019 (2019), pp.1-7, 7 p.
مقالات
The Effect of Walnut Flour on the Physical and Sensory Characteristics of Wheat Bread
By: Almoraie, Noha M.; Ibrahim, Salam A.. International Journal of Food Science. No. 2019 (2019), pp.1-7, 7 p.
مقالات
Characterization of Kenyan Honeys Based on Their Physicochemical Properties, Botanical and Geographical Origin
By: Warui, Mary Wanjiru; Mburu, John; Ibrahim, Salam A.…[et al.]. International Journal of Food Science. No. 2019 (2019), pp.1-10, 10 p.
مقالات
Nutritional and Health Benefits of Jackfruit (Artocarpus heterophyllus Lam.): A Review
By: Maduwanthi, S. D. T.; Marapana, R. A. U. J.; Simonne, Amy…[et al.]. International Journal of Food Science. No. 2019 (2019), pp.1-12, 12 p.
مقالات
Phytochemical Constituents and Antioxidant Activity of Sweet Basil (Ocimum basilicum L.) Essential Oil on Ground Beef from Boran and Nguni Cattle
By: Falowo, Andrew Bamidele; Afolayan, Anthony Jide; Ibrahim, Salam A.…[et al.]. International Journal of Food Science. No. 2019 (2019), pp.1-8, 8 p.
مقالات
Sensory Profile of Chihuahua Cheese Manufactured from Raw Milk
By: Villalobos-Chaparro, Sarai; Salas-Muñoz, Erika; Thomas-Danguin, Thierry…[et al.]. International Journal of Food Science. No. 2018 (2018), pp.1-7, 7 p.
مقالات
Evaluation of the Starch Quantification Methods of Musa paradisiaca, Manihot esculenta, and Dioscorea trífida Using Factorial Experiments
By: Lafont-Mendoza, J. J.; Severiche-Sierra, C. A.; Ibrahim, Salam A.…[et al.]. International Journal of Food Science. No. 2018 (2018), pp.1-7, 7 p.
مقالات
Gluten-Free Snacks Based on Brown Rice and Amaranth Flour with Incorporation of Cactus Pear Peel Powder: Physical, Nutritional, and Sensorial Properties
By: Miranda, Dayanne Vigo; Rojas, Meliza Lindsay; Di Stefano, Vita…[et al.]. International Journal of Food Science. No. 2018 (2018), pp.1-9, 9 p.
مقالات
Isolation, Characterization, and Quantification of Bacteria from African Sausages Sold in Nairobi County, Kenya
By: Karoki, W. H.; Njagi, Lucy W.; Simonne, Amy…[et al.]. International Journal of Food Science. No. 2018 (2018), pp.1-9, 9 p.
مقالات
Effect of Starter Culture and Low Concentrations of Sodium Nitrite on Fatty Acids, Color, and Escherichia coli Behavior during Salami Processing
By: Blanco-Lizarazo, Carla María; Miranda Ruvalcaba, René; Castillo, Alejandro…[et al.]. International Journal of Food Science. No. 2018 (2018), pp.1-10, 10 p.
مقالات
Viability of Molds and Bacteria in Tempeh Processed with Supercritical Carbon Dioxides during Storage
By: Kustyawati, Maria Erna; Pratama, Filli; Di Stefano, Vita…[et al.]. International Journal of Food Science. No. 2018 (2018), pp.1-7, 7 p.
مقالات
Microbiological Quality Assessment of Popular Fresh Date Samples Available in Local Outlets of Dhaka City, Bangladesh
By: Zamir, Rausan; Islam, A. B. M. Nazmul; Moreira, Rosana G.…[et al.]. International Journal of Food Science. No. 2018 (2018), pp.1-4, 4 p.
مقالات
Effect of Freezing on the Shelf Life of Salmon
By: Dawson, Paul; Al-Jeddawi, Wesam; Ibrahim, Salam A.…[et al.]. International Journal of Food Science. No. 2018 (2018), pp.1-12, 12 p.
مقالات
A Comparative Evaluation of Carcass Quality, Nutritional Value, and Consumer Preference of Oreochromis niloticus from Two Impoundments with Different Pollution Levels in Zimbabwe
By: Hamandishe, Vimbai R.; Saidi, Petronella Tapiwa; Thomas-Danguin, Thierry…[et al.]. International Journal of Food Science. No. 2018 (2018), pp.1-10, 10 p.
مقالات
Isolation and Molecular Identification of Lactic Acid Bacteria Using 16s rRNA Genes from Fermented Teff (Eragrostis tef (Zucc.)) Dough
By: Tefera, Anteneh Tesfaye; Muleta, Diriba; Ibrahim, Salam A.…[et al.]. International Journal of Food Science. No. 2018 (2018), pp.1-7, 7 p.
مقالات
Porous Crumb Structure of Leavened Baked Products
By: Rathnayake, H. A.; Navaratne, S. B.; Ibrahim, Salam A.…[et al.]. International Journal of Food Science. No. 2018 (2018), pp.1-15, 15 p.
مقالات
Effects of Acidification and Preservatives on Microbial Growth during Storage of Orange Fleshed Sweet Potato Puree
By: Mahuga Mbogo, Daniel; Castillo, Alejandro; Muzhingi, Tawanda…[et al.]. International Journal of Food Science. No. 2018 (2018), pp.1-11, 11 p.
مقالات
Effects of Roasting Temperature and Time on the Chemical Composition of Argan Oil
By: Belcadi-Haloui, Rahma; Zekhnini, Abderrahmane; Moreira, Rosana G.…[et al.]. International Journal of Food Science. No. 2018 (2018), pp.1-8, 8 p.
مقالات
Extending Shelf Life of Indonesian Soft Milk Cheese (Dangke) by Lactoperoxidase System and Lysozyme
By: Al-Baarri, Ahmad Ni’matullah; Legowo, Anang Mohamad; Ibrahim, Salam A.…[et al.]. International Journal of Food Science. No. 2018 (2018), pp.1-7, 7 p.
مقالات
Fractal Dimension Analysis of Texture Formation of Whey Protein-Based Foods
By: Andoyo, Robi; Dianti Lestari, Vania; Ibrahim, Salam A.…[et al.]. International Journal of Food Science. No. 2018 (2018), pp.1-17, 17 p.
مقالات
Effect of Harvest Period on the Proximate Composition and Functional and Sensory Properties of Gari Produced from Local and Improved Cassava (Manihot esculenta) Varieties
By: Laya, Alphonse; Koubala, Benoît Bargui; Castillo, Alejandro…[et al.]. International Journal of Food Science. No. 2018 (2018), pp.1-15, 15 p.
مقالات
Good Manufacturing Practices and Microbial Contamination Sources in Orange Fleshed Sweet Potato Puree Processing Plant in Kenya
By: Muzhingi, Tawanda; Walsh, Marie; Abong’, George Ooko…[et al.]. International Journal of Food Science. No. 2018 (2018), pp.1-11, 11 p.
مقالات
Factors Affecting the Presence of Adequately Iodized Salt at Home in Wolaita, Southern Ethiopia: Community Based Study
By: Haji, Yusuf; Mehretie Adinew, Yohannes; Simonne, Amy…[et al.]. International Journal of Food Science. No. 2018 (2018), pp.1-9, 9 p.
مقالات
Drying Rate and Product Quality Evaluation of Roselle (Hibiscus sabdariffa L.) Calyces Extract Dried with Foaming Agent under Different Temperatures
By: Djaeni, Mohamad; Kumoro, Andri Cahyo; Walsh, Marie…[et al.]. International Journal of Food Science. No. 2018 (2018), pp.1-8, 8 p.
مقالات
Comparative Study between Ethanolic and β-Cyclodextrin Assisted Extraction of Polyphenols from Peach Pomace
By: El Darra, Nada; Saleh, Fatima; Ibrahim, Salam A.…[et al.]. International Journal of Food Science. No. 2018 (2018), pp.1-9, 9 p.
مقالات
Seasonal Microbial Conditions of Locally Made Yoghurt (Shalom) Marketed in Some Regions of Cameroon
By: Pamo, E. Tedonkeng; Kuiate, Jules-Roger; Ibrahim, Salam A.…[et al.]. International Journal of Food Science. No. 2017 (2017), pp.1-16, 16 p.
مقالات
Effect of Buttermilk on the Physicochemical, Rheological, and Sensory Qualities of Pan and Pita Bread
By: Al-Jahani, Amani H.; Ibrahim, Salam A.. International Journal of Food Science. No. 2017 (2017), pp.1-8, 8 p.
مقالات
Household Food Insecurity in Southeastern Iran: Severity and Related Factors
By: Mortazavi, Zinat; Dorosty, Ahmad Reza; Ibrahim, Salam A.…[et al.]. International Journal of Food Science. No. 2017 (2017), pp.1-7, 7 p.
مقالات
Genetics of Marbling in Wagyu Revealed by the Melting Temperature of Intramuscular and Subcutaneous Lipids
By: Lloyd, Sally S.; Valenzuela, Jose L.; Castillo, Alejandro…[et al.]. International Journal of Food Science. No. 2017 (2017), pp.1-6, 6 p.
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