Journal of Food Stability

Title Publication Date Language Citations
Optimisation de l’Extraction de la Dextrinase Limite de la Variété de Sorgho Camerounais Safrari2020/05/212
Effect of Boiling on the Phenolic Content and Antioxidant Activity of Tomato (Lycopersicon esculentum L.) fruits2018/12/231
Physico-Chemical Properties of Raphia Fruit (Raphia hookeri) Pulp from Cameroon2020/05/211
Nutrients Composition, Phenolic Content and Antioxidant Activity of Green and Yellow Moringa (Moringa oleifera) leaves2018/12/23
Thermal stability of natural antioxidants extracted from Annona muricata flowers, Zingiber officinale roots and Camellia sinensis leaves2018/12/23
Phenolic Content and Antioxidant Activity of Young and Mature Mango (Mangifera indica) and Avocado (Persea americana) Leaves Extracts2018/12/23
Microbiological Characteristics and Resistance Profile of Isolated Bacteria in Market Garden Products in N'Djamena, Chad2019/06/27
Formulation and production of Spiced Pepper (Capsicum chinenses Linn.) Cube2019/06/27
Main Reasons for Seizure Encounters in Abéchés’ Slaughterhouses-Chad2019/06/27
Chemical Composition and Antioxidant Activity of Syzygium aromaticum and Monodora myristica Essential Oils from Cameroon2018/12/23
Effect of Plant Extracts on Sporulation of Aspergillus Niger and Penicillium chrysogenum. from Sunflower (Helianthus annuus L.) Seeds2019/06/27
In Vivo Glycemic Index Evaluation and Characterization of Maize and Kidney Bean Composite Flour2020/01/07
Quality Significance and Assessment of Bread Spiced with Chili Pepper (Capsicum annuum)2020/01/07
Effect of Stephania abyssinica Leaves Powder Supplementation on some Biochemical Parameters and Immune-Nutritional Status of Malnourish early-Weaned Rats2020/01/07
The Effect of Different Processing Treatments on the Proximate Composition and Functional Properties of Maize-Mung bean Composite Flours2020/01/07
Comparative Evaluation of the Qualities of some Selected Tomato-Paste Brands Sold in Kano Market2020/01/07
Volatile Compounds Determination by GC-MS and Identification of Dominant Microorganism at Varying Fermentation Period of Ogi Slurry2020/01/07
Quality evaluation of fermented Maize-based Complementary Foods as affected by amylase-rich mungbean malt2020/01/07
Assessment of Imitation Milk from Sprouted Soybean (Glycine max) and Boiled African Breadfruit Seeds (Treculia africana) Milk Blends2020/05/21
Chemical Composition, Dietary fiber and Antioxidant Activity of Fermented Ripe Banana Peel Flour2020/05/21
Quality Characterization of Complementary Food Produced from Orange Flesh Sweet Potato Supplemented with Cowpea and Groundnut Flour2020/05/21
The Effect of Chemical Treatments on the Browning Prevention of Plantain (Musa paradisiaca) Products2020/05/21
Evaluation of Zootechnical Constraints of Dairy Production in the Western Highlands of Cameroon2020/05/21