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Research article

First published 2022-1

Evaluation of the chemical,antinutritional and antioxidant properties of composite flour comprising native and modified acha ( digitaria exilis stapf) flour supplemented with mango kernel seed and soy cake flours

Margaret A Olorunfemi, Olugbenga O Awolu, Victor N Enujiugha

Food Science and Technology International

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Research article

First published 2012-7

Phytochemical and nutrient/antinutrient interactions in cherry tomato ( Lycopersicon esculentum ) fruits

Folake Lucy Oyetayo, Muyiwa Femi Ibitoye

Nutrition and Health

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Research article

First published 2023-4

Evaluating the potential for utilising migratory locust powder ( Locusta migratoria ) as an alternative protein source in peanut-based ready-to-use therapeutic foods

Olamide Abigael Akande, Matthew Oluwamukomi, Oluwatooyin Faramade Osundahunsi [...]

Food Science and Technology International

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Research article

First published 2007-1

Biochemical Changes in Micro-Fungi Fermented Cassava Flour Produced from Low- and Medium-Cyanide Variety of Cassava Tubers

G. Oboh, M.K. Oladunmoye

Nutrition and Health

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Research article

First published 2008-12

Changes in Gene and Protein Expression during Tomato Ripening — Consequences for the Safety Assessment of New Crop Plant Varieties

E.J. Kok, S.J. Lehesranta, J.P. van Dijk [...]

Food Science and Technology International

Free access

Research article

First published 1996-9

Chemical Composition and Nutritive Value of Some Wild-Gathered Tropical Plant Seeds

Ikechukwu E. Ezeagu, Cornelia C. Metges, Jürgen Proll [...]

Food and Nutrition Bulletin

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Research article

First published 2018-4

Composition of legume soaking water and emulsifying properties in gluten-free bread

San Huang, Yuling Liu, Weihan Zhang [...]

Food Science and Technology International

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Research article

First published 2025

Impact of acid and alkali treatments on the nutritional,functional,and structural properties of hull-less barley flour

Mahamudu Sasamalo, Nisha Chhabra, Amarjeet Kaur [...]

Food Science and Technology International

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