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Research article

First published 2008-12

Effect of Various Pre-treatments on Functional,Physiochemical,and Cooking Properties of Pigeon pea (Cajanus cajan L)

B.K. Tiwari, U. Tiwari, R. Jagan Mohan [...]

Food Science and Technology International

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Research article

First published 2014-4

Relationship of dough thermomechanical properties with oil uptake,cooking and textural properties of instant fried noodles

Neelam Gulia, BS Khatkar

Food Science and Technology International

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Other

First published 2004-06

Microwave Assisted Drying of Short-Cut (Ditalini) Macaroni: Cooking Process and Textural Properties

A. Altan, M. Maskan

Food Science and Technology International

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Research article

First published 2024-3

Impact of soaking and cooking treatments on the physicochemical and antioxidant properties of parboiled and non-parboiled rice ( Oryza sativa L.)

Md. Kawser Alam Kanan, Towrin Nahar, Nazmul Islam [...]

Food Science and Technology International

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Research article

First published 2025-12

Enrichment of vegan gluten-free pasta with basil seeds: Cooking quality,nutritional and antioxidant properties

Neeharika B, Vijayalaxmi K G, Shobha D

Food Science and Technology International

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Research article

First published 2026

Effect of heat pre-treatment at different temperatures with different cooking techniques on the resistant starch,physicochemical and thermal properties of white rice

Aliah Zannierah Mohsin, Tharishini Manalan, Kairvenee Neetissha Vejiyahcumar [...]

Food Science and Technology International

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Research article

First published 2015-11

The Rheological Properties of Trinidad Asphaltic Materials Blended with Waste Cooking Oil

Rean Maharaj, Vitra Harry, Nazim Mohamed

Progress in Rubber,Plastics and Recycling Technology

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Research article

First published 2023-12

Improvement of cooking and textural properties of rice flour-soy protein isolate noodles stabilised with microbial transglutaminase and glucono-δ-lactone and dried using superheated steam

Moses Ojukwu, Hui Ling Tan, Maizura Murad [...]

Food Science and Technology International

Open access

Research article

First published 2026-4

Effect of Solvent Extraction and Air-Frying and Microwave Oven Cooking Methods on the Bioactive Properties of Sweet Potato ( Ipomoea batatas [L.] Lam)

Ahmad M. Salamatullah

Natural Product Communications

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Research article

First published 1921-2

The antiscorbutic property of raw,dried and cooked apples and bananas

Maurice H. Givens, H. B. McClugage, E. G. Van Horne

Experimental Biology and Medicine

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