Source

American journal of food science and technology

Homepage: sciepub.com

ISSNs: 2333-4827, 2333-4835

Source type: journal

Publisher:

Alternate name: AJFST

Fully OA: Yes

DOAJ: No

OpenAlex ID: S2764704429

Aloe vera gel as a Novel Edible Coating for Fresh Fruits: A Review

2014 · Jawadul Misir, Fatema H. Brishti, et al. · American journal of food science and technology · 133

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Quality Evaluation of Composite Bread Produced from Wheat, Maize and Orange Fleshed Sweet Potato Flours

2014 · Igbabul Bibiana, Num Grace, et al. · American journal of food science and technology · 99

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Heavy Metal Contamination in Green Leafy Vegetables Collected from Selected Market Sites of Piliyandala Area, Colombo District, Sri Lanka

2014 · Thilini Kananke, Jagath Wansapala, et al. · American journal of food science and technology · 65

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Quality Characteristics of Orange/Pineapple Fruit Juice Blends

2016 · O. M. Akusu, D. B. Kiin-Kabari, et al. · American journal of food science and technology · 59

Influence of Chemical Properties of Wheat-Lupine Flour Blends on Cake Quality

2014 · Abdelrahman R. Ahmed · American journal of food science and technology · 58

Proximate, Functional and Pasting Properties of Cassava Starch and Mushroom ( Pleurotus Pulmonarius ) Flour Blends

2016 · Mofoluwaso Olufunmilola Ojo, C. C. Ariahu, et al. · American journal of food science and technology · 55

The Effect of Steam Blanching and Drying Method on Nutrients, Phytochemicals and Antioxidant Activity of Moringa ( Moringa oleifera L.) Leaves

2017 · Pierre Nobossé, Edith Nig Fombang, et al. · American journal of food science and technology · 50

Effects of Drying on the Physicochemical and Functional Properties of Green Banana (Musa sapientum) Flour and Development of Baked Product

2014 · S. M. Asif-Ul-Alam, M. Z. Islam, et al. · American journal of food science and technology · 47

Quality Attributes, Physiology, and Postharvest Technologies of Tomatoes (Lycopersicum Esculentum) – A Review

2024 · Uchenna Emmanuel Umeohia, Abiodun Adekunle Olapade · American journal of food science and technology · 46

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Nutritional Composition of Culinary Musa ABB at Different Stages of Development

2014 · P. Khawas, A. J. Das, et al. · American journal of food science and technology · 45

Phytochemical Content and Antioxidant Activity of Five Grain Amaranth Species

2017 · Pamela E. Akin-Idowu, Olufemi Temitope Ademoyegun, et al. · American journal of food science and technology · 42

Nutritional and Functional Properties of Mushroom (Agaricus bisporus & Pleurotus ostreatus) and Their Blends with Maize Flour

2018 · Jackson R.M. Ishara, Daniel N. Sila, et al. · American journal of food science and technology · 40

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Effects of Pre-treatments and Drying Methods on Chemical Composition, Microbial and Sensory Quality of Orange-Fleshed Sweet Potato Flour and Porridge

2015 · Fana Haile, Shimelis Admassu, et al. · American journal of food science and technology · 37

Review on the Potential Use of Near Infrared Spectroscopy (NIRS) for the Measurement of Chemical Residues in Food

2013 · Ernest Teye, Xingyi Huang, et al. · American journal of food science and technology · 34

Evaluation of Some Chemical Composition, Minerals Fatty Acid Profiles, antioxidant and Antimicrobial Activities of Tulsi (Ocimum sanctum) from India

2016 · Sandip I. Vidhani, Vijay G.Vyas, et al. · American journal of food science and technology · 29

Effect of Wheat Bran Supplement with Sugarcane Bagasse on Growth, Yield and Proximate Composition of Pink Oyster Mushroom ( Pleurotus djamor )

2015 · M. T. Hasan, M. H. A. Khatun, et al. · American journal of food science and technology · 29

Evaluation of the Effect of Packaging Materials and Storage Temperatures on Quality Degradation of Extra Virgin Olive Oil from Olives Grown in Palestine

2014 · Jehad Abbadi, Ibrahim Afaneh, et al. · American journal of food science and technology · 27

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Effect of Domestic Processes on Chickpea Seeds for Antinutritional Contents and Their Divergence

2015 · Pramod Kumar Singh, Nidhi Shrivastava, et al. · American journal of food science and technology · 26

Formulation and Evaluation of High Energy-protein Bars as a Nutritional Supplement for Sports Athletics

2022 · Faten Farouk Abdel-salam, Rehab Mohamed Ibrahim, et al. · American journal of food science and technology · 25

Use of Yellow Pigment Extracted from Turmeric (Curcuma Longa) Rhizomes Powder as Natural Food Preservative

2014 · M. H. Abdeldaiem · American journal of food science and technology · 25

Assessment of the Effects of Microbial Fermentation on Selected Anti-Nutrients in the Products of Four Local Cassava Varieties from Niger State, Nigeria

2015 · M B Etsuyankpa, C E Gimba, et al. · American journal of food science and technology · 24

Soaking and Drying Effect on the Functional Properties of Ogi Produce from Some Selected Maize Varieties

2014 · Bolaji O.T., Oyewo A.O, et al. · American journal of food science and technology · 24

Mathematical Modelling and Solar Tunnel Drying Characteristics of Yellow Maize

2016 · Kokou Agbossou, Kossi Napo, et al. · American journal of food science and technology · 23

Antioxidant and Antimicrobial Activities of Oyster Mushroom

2017 · D. C. Okafor, N.C. Onuegbu, et al. · American journal of food science and technology · 21

Formulation and Nutritional Evaluation of Instant Weaning Foods Processed from Maize (Zea mays), Pawpaw (Carica papaya), Red Beans (Phaseolus vulgaris) and Mackerel Fish Meal (Scomber scombrus)

2016 · Bernard Tiencheu, Aduni Ufuan Achidi, et al. · American journal of food science and technology · 21

Works count: 360

Citation count: 2,497

H-index: 23

I10-index: 73

2yr mean citedness: 1.133