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تقييد النتائج
التخصصات الرئيسية
العلوم الهندسية و تكنولوجيا المعلومات
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International Journal of Food Science
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الفترة:
نتائج البحث
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151
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200
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263
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مقالات
Evaluation of Catalytic Effects of Chymotrypsin and Cu2+ for Development of UV-Spectroscopic Method for Gelatin-Source Differentiation
By: Hamizah, Anis; Hammed, Ademola Monsur; Ibrahim, Salam A.…[et al.]. International Journal of Food Science. No. 2017 (2017), pp.1-5, 5 p.
مقالات
Processing Challenges and Opportunities of Camel Dairy Products
By: Berhe, Tesfemariam; Seifu, Eyassu; Ibrahim, Salam A.…[et al.]. International Journal of Food Science. No. 2017 (2017), pp.1-8, 8 p.
مقالات
Effects of Blanching and Natural Convection Solar Drying on Quality Characteristics of Red Pepper (Capsicum annuum L.)
By: Owusu-Kwarteng, James; Akabanda, Fortune; Pathare, Pankaj B.…[et al.]. International Journal of Food Science. No. 2017 (2017), pp.1-6, 6 p.
مقالات
The Use of Partial Least Square Regression and Spectral Data in UV-Visible Region for Quantification of Adulteration in Indonesian Palm Civet Coffee
By: Suhandy, Diding; Thomas-Danguin, Thierry; Yulia, Meinilwita. International Journal of Food Science. No. 2017 (2017), pp.1-7, 7 p.
مقالات
The Bacteriological Quality, Safety, and Antibiogram of Salmonella Isolates from Fresh Meat in Retail Shops of Bahir Dar City, Ethiopia
By: Azage, Melkamnesh; Castillo, Alejandro; Kibret, Mulugeta. International Journal of Food Science. No. 2017 (2017), pp.1-5, 5 p.
مقالات
Underwater Shockwave Pretreatment Process to Improve the Scent of Extracted Citrus junos Tanaka (Yuzu) Juice
By: Kuraya, Eisuke; Touyama, Akiko; Yoshida, Mitsuru…[et al.]. International Journal of Food Science. No. 2017 (2017), pp.1-6, 6 p.
مقالات
Antioxidant Properties of “Natchez” and “Triple Crown” Blackberries Using Korean Traditional Winemaking Techniques
By: Joh, Youri; Maness, Niels; Simonne, Amy…[et al.]. International Journal of Food Science. No. 2017 (2017), pp.1-9, 9 p.
مقالات
Application of Response Surface Methodology to Study the Effects of Brisket Fat, Soy Protein Isolate, and Cornstarch on Nutritional and Textural Properties of Rabbit Sausages
By: Wambui, Joseph M.; Karuri, Edward G.; Ibrahim, Salam A.…[et al.]. International Journal of Food Science. No. 2017 (2017), pp.1-11, 11 p.
مقالات
Effect of Chitosan Edible Coating on the Biochemical and Physical Characteristics of Carp Fillet (Cyprinus carpio) Stored at −18°C
By: Morachis-Valdez, Ana Gabriela; Hernández-Navarro, María Dolores; Castillo, Alejandro…[et al.]. International Journal of Food Science. No. 2017 (2017), pp.1-10, 10 p.
مقالات
Effectiveness of a Commercial Lactic Acid Bacteria Intervention Applied to Inhibit Shiga Toxin-Producing Escherichia coli on Refrigerated Vacuum-Aged Beef
By: Kirsch, Katie R.; Castillo, Alejandro; Walsh, Marie…[et al.]. International Journal of Food Science. No. 2017 (2017), pp.1-6, 6 p.
مقالات
Protein and Metalloprotein Distribution in Different Varieties of Beans (Phaseolus vulgaris L.): Effects of Cooking
By: Oliveira, Aline P.; Andrade, Geyssa Ferreira; Ibrahim, Salam A.…[et al.]. International Journal of Food Science. No. 2017 (2017), pp.1-8, 8 p.
مقالات
The Effectiveness of Various Salacca Vinegars as Therapeutic Agent for Management of Hyperglycemia and Dyslipidemia on Diabetic Rats
By: Zubaidah, Elok; Rukmi Putri, Widya Dwi; Yancy, Haile…[et al.]. International Journal of Food Science. No. 2017 (2017), pp.1-7, 7 p.
مقالات
A Note on Fatty Acids Profile of Meat from Broiler Chickens Supplemented with Inorganic or Organic Selenium
By: del Puerto, Marta; Cabrera, M. Cristina; Moreira, Rosana G.…[et al.]. International Journal of Food Science. No. 2017 (2017), pp.1-8, 8 p.
مقالات
Influence of Processing Methods on Proximate Composition and Dieting of Two Amaranthus Species from West Cameroon
By: Pamo, E. Tedonkeng; Kuiate, Jules-Roger; Moreira, Rosana G.…[et al.]. International Journal of Food Science. No. 2016 (2016), pp.1-8, 8 p.
مقالات
Comparative Analysis of Nutritional and Bioactive Properties of Aerial Parts of Snake Gourd (Trichosanthes cucumerina Linn.)
By: Liyanage, Ruvini; Nadeeshani, Harshani; Ibrahim, Salam A.…[et al.]. International Journal of Food Science. No. 2016 (2016), pp.1-7, 7 p.
مقالات
Effect of Water Activity and Packaging Material on the Quality of Dehydrated Taro (Colocasia esculenta (L.) Schott) Slices during Accelerated Storage
By: Sloan, A. R.; Dunn, M. L.; Pascall, Melvin…[et al.]. International Journal of Food Science. No. 2016 (2016), pp.1-9, 9 p.
مقالات
Progress towards sustainable utilisation and management of food wastes in the global economy
By: Ghosh, Purabi R.; Fawcett, Derek; Poinern, Gérrard Eddy Jai…[et al.]. International Journal of Food Science. No. 2016 (2016), pp.1-22, 22 p.
مقالات
Microbiological Safety of Kitchen Sponges Used in Food Establishments
By: Wolde, Tesfaye; Walsh, Marie; Bacha, Ketema. International Journal of Food Science. No. 2016 (2016), pp.1-7, 7 p.
مقالات
Brilliant Blue Dyes in Daily Food: How Could Purinergic System Be Affected?
By: Ferreira, Leonardo Gomes Braga; Faria, Robson Xavier; Moreira, Rosana G.…[et al.]. International Journal of Food Science. No. 2016 (2016), pp.1-13, 13 p.
مقالات
Preparation of Modified Films with Protein from Grouper Fish
By: Valdivia-López, M. A.; Tecante, A.; Pascall, Melvin…[et al.]. International Journal of Food Science. No. 2016 (2016), pp.1-9, 9 p.
مقالات
Genetic Variation of Flavonols Quercetin, Myricetin, and Kaempferol in the Sri Lankan Tea (Camellia sinensis L.) and Their Health-Promoting Aspects
By: Jeganathan, Brasathe; Punyasiri, P. A. Nimal; Di, Rong…[et al.]. International Journal of Food Science. No. 2016 (2016), pp.1-9, 9 p.
مقالات
Prevalence of Thinness and Stunting and Associated Factors among Adolescent School Girls in Adwa Town, North Ethiopia
By: Gebregyorgis, Tsgehana; Tadesse, Takele; Walsh, Marie…[et al.]. International Journal of Food Science. No. 2016 (2016), pp.1-8, 8 p.
مقالات
Roots and Tuber Crops as Functional Foods: A Review on Phytochemical Constituents and Their Potential Health Benefits
By: Chandrasekara, Anoma; Prieto-Garcia, Jose M.; Josheph Kumar, Thamilini. International Journal of Food Science. No. 2016 (2016), pp.1-15, 15 p.
مقالات
Vegetable Contamination by the Fecal Bacteria of Poultry Manure: Case Study of Gardening Sites in Southern Benin
By: Atidégla, Séraphin C.; Huat, Joël; Walsh, Marie…[et al.]. International Journal of Food Science. No. 2016 (2016), pp.1-8, 8 p.
مقالات
Drying Characteristics and Physical and Nutritional Properties of Shrimp Meat as Affected by Different Traditional Drying Techniques
By: Akonor, P. T.; Ofori, H.; Remize, Fabienne…[et al.]. International Journal of Food Science. No. 2016 (2016), pp.1-5, 5 p.
مقالات
Microbiological Quality Assessment of Frozen Fish and Fish Processing Materials from Bangladesh
By: Sanjee, Sohana Al; Thomas-Danguin, Thierry; Karim, Md. Ekramul. International Journal of Food Science. No. 2016 (2016), pp.1-6, 6 p.
مقالات
The Content and Bioavailability of Mineral Nutrients of Selected Wild and Traditional Edible Plants as Affected by Household Preparation Methods Practiced by Local Community in Benishangul Gumuz Regional State, Ethiopia
By: Hailu, Andinet Abera; Tako, Elad; Addis, Getachew. International Journal of Food Science. No. 2016 (2016), pp.1-7, 7 p.
مقالات
Heat Pump Drying of Fruits and Vegetables: Principles and Potentials for Sub-Saharan Africa
By: Fayose, Folasayo; Castillo, Alejandro; Huan, Zhongjie. International Journal of Food Science. No. 2016 (2016), pp.1-8, 8 p.
مقالات
Kinetics and Quality of Microwave-Assisted Drying of Mango (Mangifera indica)
By: Abano, Ernest Ekow; Huang, Qingrong. International Journal of Food Science. No. 2016 (2016), pp.1-10, 10 p.
مقالات
Selenium Accumulating Leafy Vegetables Are a Potential Source of Functional Foods
By: Mabeyo, Petro E.; Manoko, Mkabwa L. K.; Gruhonjic, Amra…[et al.]. International Journal of Food Science. No. 2015 (2015), pp.1-8, 8 p.
مقالات
Controlling Listeria monocytogenes Scott A on Surfaces of Fully Cooked Turkey Deli Product Using Organic Acid-Containing Marinades as Postlethality Dips
By: Casco, Gerardo; Johnson, Jennifer L.; Remize, Fabienne…[et al.]. International Journal of Food Science. No. 2015 (2015), pp.1-5, 5 p.
مقالات
Effect of Temperature, Time, and Material Thickness on the Dehydration Process of Tomato
By: Correia, A. F. K.; Loro, A. C.; Tako, Elad…[et al.]. International Journal of Food Science. No. 2015 (2015), pp.1-7, 7 p.
مقالات
Optimization of the Hydrolysis of Safflower Oil for the Production of Linoleic Acid, Used as Flavor Precursor
By: Aziz, Marya; Husson, Florence; Ibrahim, Salam A.…[et al.]. International Journal of Food Science. No. 2015 (2015), pp.1-10, 10 p.
مقالات
Nutritional Properties and Antinutritional Factors of Corn Paste (Kutukutu) Fermented by Different Strains of Lactic Acid Bacteria
By: Roger, Tchikoua; Ngouné Léopold, Tatsadjieu; Schaschke, Carl J.…[et al.]. International Journal of Food Science. No. 2015 (2015), pp.1-13, 13 p.
مقالات
Determining the Effects of High Intensity Ultrasound on the Reduction of Microbes in Milk and Orange Juice Using Response Surface Methodology
By: Ganesan, Balasubramanian; Schaschke, Carl J.; Walsh, Marie…[et al.]. International Journal of Food Science. No. 2015 (2015), pp.1-7, 7 p.
مقالات
Thermal Oxidation Induces Lipid Peroxidation and Changes in the Physicochemical Properties and β-Carotene Content of Arachis Oil
By: Falade, Ayodeji Osmund; Oboh, Ganiyu; Nau, Françoise. International Journal of Food Science. No. 2015 (2015), pp.1-7, 7 p.
مقالات
Benzene as a Chemical Hazard in Processed Foods
By: Salviano dos Santos, Vânia Paula; Medeiros Salgado, Andréa; Jones, Jessica L.…[et al.]. International Journal of Food Science. No. 2015 (2015), pp.1-7, 7 p.
مقالات
Indigenous Starter Cultures to Improve Quality of Artisanal Dry Fermented Sausages from Chaco (Argentina)
By: Palavecino Prpich, Noelia Z.; Garro, Oscar A.; Ravishankar, Sadhana…[et al.]. International Journal of Food Science. No. 2015 (2015), pp.1-9, 9 p.
مقالات
Food Safety Training Is Associated with Improved Knowledge and Behaviours among Foodservice Establishments’ Workers
By: Adesokan, Hezekiah Kehinde; Akinseye, Victor Oluwatoyin; Adesokan, Grace Abiodun…[et al.]. International Journal of Food Science. No. 2015 (2015), pp.1-8, 8 p.
مقالات
Evolution of Volatile Flavour Compounds during Fermentation of African Oil Bean (Pentaclethra macrophylla Benth) Seeds for “Ugba” Production
By: Nwokeleme, C. O.; Ugwuanyi, J. Obeta; Ravishankar, Sadhana. International Journal of Food Science. No. 2015 (2015), pp.1-8, 8 p.
مقالات
Shelf Life Determination of Fresh Blueberries (Vaccinium corymbosum) Stored under Controlled Atmosphere and Ozone
By: Concha-Meyer, Anibal; Eifert, Joseph D.; Yanez, Jaime…[et al.]. International Journal of Food Science. No. 2015 (2015), pp.1-9, 9 p.
مقالات
Food Processing and Maillard Reaction Products: Effect on Human Health and Nutrition
By: Tamanna, Nahid; Yoshida, Mitsuru; Mahmood, Niaz. International Journal of Food Science. No. 2015 (2015), pp.1-6, 6 p.
مقالات
Antiglycation Activity of Iridoids and Their Food Sources
By: West, Brett J.; Uwaya, Akemi; Deng, Shixin…[et al.]. International Journal of Food Science. No. 2014 (2014), pp.1-8, 8 p.
مقالات
Cooking Chicken Breast Reduces Dialyzable Iron Resulting from Digestion of Muscle Proteins
By: Gokhale, Aditya S.; Nau, Françoise; Mahoney, Raymond R.. International Journal of Food Science. No. 2014 (2014), pp.1-6, 6 p.
مقالات
Determining Food Insecurity: An Application of the Rasch Model with Household Survey Data in Uganda
By: Owino, Abraham; Wesonga, Ronald; Tako, Elad…[et al.]. International Journal of Food Science. No. 2014 (2014), pp.1-8, 8 p.
مقالات
Effect of Acacia Gum, NaCl, and Sucrose on Physical Properties of Lotus Stem Starch
By: Puri, Ritika; Gill, Balmeet Singh; Walsh, Marie…[et al.]. International Journal of Food Science. No. 2014 (2014), pp.1-8, 8 p.
مقالات
Water Extractable Phytochemicals from Peppers (Capsicum spp.) Inhibit Acetylcholinesterase and Butyrylcholinesterase Activities and Prooxidants Induced Lipid Peroxidation in Rat Brain In Vitro
By: Oboh, Ganiyu; Ademosun, Ayokunle O.; Di, Rong…[et al.]. International Journal of Food Science. No. 2014 (2014), pp.1-7, 7 p.
مقالات
Spray Drying of Rhodomyrtus tomentosa (Ait.) Hassk. Flavonoids Extract: Optimization and Physicochemical, Morphological, and Antioxidant Properties
By: Wu, Pingping; Deng, Qian; Yanez, Jaime…[et al.]. International Journal of Food Science. No. 2014 (2014), pp.1-11, 11 p.
مقالات
The Use of Lactic Acid Bacteria Starter Culture in the Production of Nunu, a Spontaneously Fermented Milk Product in Ghana
By: Akabanda, Fortune; Owusu-Kwarteng, James; Moreira, Rosana G.…[et al.]. International Journal of Food Science. No. 2014 (2014), pp.1-11, 11 p.
مقالات
Carbon Monoxide Fumigation Improved the Quality, Nutrients, and Antioxidant Activities of Postharvest Peach
By: Zhang, Shaoying; Li, Ying; Yancy, Haile…[et al.]. International Journal of Food Science. No. 2014 (2014), pp.1-11, 11 p.
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