Research Article 
Beneficial Effects of Honey in Combination with Plant Extracts on
Cutaneous Wound Healing in Rats: an Animal Model
Salmah, A.A. Mahmood, K. Sidik, M.H.M. Nazmul, K.A.R. Suzainur and M. Indran
Journal of Food Technology, 2004, 2(4), 221-224.
Abstract
The present work was done to investigate the possible effects of honey alone or in combination with each of Nicotiana tabacum L. leaves or Punica granatum L. fruit shells on the rate of wound healing process and on the rate of wound infection in rats. Three groups of adult male Sprague Dawley rats each group consist of six animals. All animals were experimentally wounded in the posterior neck area. Pure unboiled honey was applied topically to Group 1, whereas honey in combination with each of N. tabacum L. or P. granatum L. were used for dressing of group 2 and group 3, respectively. Wounds treated with honey in combination with each N. tabacum L. or P. granatum L. healed significantly (P<0.05) earlier than that treated with honey alone. All wounds showed clean and remain sterile until complete healing. These results strongly document the beneficial effects of honey in combination with each of N. tabacum L. or P. granatum L. for the acceleration of wound healing process, minimal scar formation and the rates of wounds sterility.
ASCI-ID: 162-79
Similar Articles
Sufu Production Through Enzymes
Journal of Food Technology, 2003, 1(1), 1-3.
Effect of Soaking Solution Concentration on Resistant Starch and Oligosaccharide Content of Adzuki (V. angularis), Fava (V. Faba), Lima (P. lunatus) and Mung Bean (V. radiata L.)Journal of Food Technology, 2003, 1(1), 4-8.
Antioxidant and Antimicrobial Activities of Teucrium polium L.Journal of Food Technology, 2003, 1(1), 9-16.
Cooking Yields and Quality Characteristics of Grilled Chicken Breast Fillets as Affected by Marinades Containing StarchesJournal of Food Technology, 2003, 1(1), 17-22.
Fourier Transform Infrared Analysis of Chitosan Based Coagulating Agents for Treating Surimi Waste WaterJournal of Food Technology, 2003, 1(2), 23-28.
Chemical Analysis Breadfruit (Artocarpus communis forst) from South-western NigeriaJournal of Food Technology, 2003, 1(2), 29-35.
A Novel Analytical Method for Some Heavy Metals and Essential Trace Elements in Four Micropropagated Turkish Potato (Solanum tuberosum L.) Cultivars with Deep-Fat Fried Forms and Some Commercial Potato ChipsJournal of Food Technology, 2003, 1(2), 36-41.
Mineral Composition of Lettuce (Lactuca sativa L.) Grown in Soil and Hydroponics Consumed in Salvador City, BrazilJournal of Food Technology, 2003, 1(2), 42-45.
Evolution of the Assessor Performances in a Descriptive Sensory EvaluationJournal of Food Technology, 2003, 1(2), 46-53.
Typing of Salmonella muenchen Isolated from Poultry by Antibiotic Resistance, Plasmid Profiling and Random Amplified Polymorphic DNA-PCRJournal of Food Technology, 2003, 1(2), 54-62.
Partial Purification and Characterization of the Main Autolysins from Lactococcus Lactis Subsp, Cremoris ATCC 9596Journal of Food Technology, 2003, 1(2), 63-74.
Capillary Gas Chromatographic (GC) Monitoring of Chicken Meat Triacylglycerol (TAG) Fractionation and Structured Lipid Synthesis by Using Immobilized Lipases within Sol-Gel Phyllosilicate MatricesJournal of Food Technology, 2003, 1(2), 75-79.
A Research on Composition of Wild Cherry Laurel (Laurocerasus officinalis Roem)Journal of Food Technology, 2003, 1(2), 80-82.
Wet or Germinated Wheat Preference by Broiler Chickens in Hot EnvironmentJournal of Food Technology, 2003, 1(2), 83-83.
A Comparison of Purchasing Habits and Sensory Preferences for Cola Consumers Across France, Germany, the United Kingdom and the United StatesJournal of Food Technology, 2003, 1(3), 84-96.
High Performance Liquid Chromatographic Determination of Seed D-form (RRR-) Tocopherol Homologues of Sesame (Sesamum indicum L.) Spreads: Process Effects on their QuantitiesJournal of Food Technology, 2003, 1(3), 97-101.
Solid Wastes of Tomato-Processing Industry (Lycopersicon esculentum `Hybrid Rome`) as Renewable Sources of PolysaccharidesJournal of Food Technology, 2003, 1(3), 102-105.
Functionality of a Mixture of Three Gums from Species Located in Venezuela in the Ice Cream PreparationJournal of Food Technology, 2003, 1(3), 106-110.
Biosynthesis of Lipase by Rhizopus oligosporous ISUUV-16 using Agricultural By-products as SubstrateJournal of Food Technology, 2003, 1(3), 111-114.
Kinetics of Changes in Frying Quality of Potatoes as Affected by StorageJournal of Food Technology, 2003, 1(3), 115-129.
Influence of Temperature and the Presence of Adjuncts in the Removing of Protein-Polyphenol Complexes and Carbohydrates in Cold WortJournal of Food Technology, 2003, 1(3), 130-132.
Influence of pH, Temperature and Ionic Strength on some Functional Properties of Defatted Flour from Ricinodendron heudelotii (Bail.) and Tetracarpidium conophorum (M?ll. Arg.)Journal of Food Technology, 2003, 1(3), 133-138.
Studies on Shoot Regeneration of Brassica juncea Var. Poorbiraya Under Salt Stress ConditionsJournal of Food Technology, 2003, 1(3), 139-141.
High Pressure Destruction Kinetics of Microorganisms in Selected Fruits and VegetablesJournal of Food Technology, 2003, 1(3), 142-149.
Identifying the Adequate Process Conditions by Consumers for the Pineapple Juice Using Membrane TechnologyJournal of Food Technology, 2003, 1(4), 150-156.
Nitrogen Limitation for Citrate Accumulation by Yarrowia Lipolytica NRRL-143 in Shake FlaskJournal of Food Technology, 2003, 1(4), 157-159.
Predicting Vegetative Inoculum Performance to Maximize Invertase Production by Saccharomyces cerevisiae in Submerged FermentationJournal of Food Technology, 2003, 1(4), 160-163.
Analysis of an Alternative Food, Soy "Pa?oca", Preparation: Chemical Composition, Anti-nutritional Constituents and Nutritional EvaluationJournal of Food Technology, 2003, 1(4), 164-167.
Correlation Between Starch Damage, Alveograph Parameters, Water Absorption and Gelatinization Enthalpy in Flours Obtained by Industrial Milling of Argentinian WheatsJournal of Food Technology, 2003, 1(4), 168-172.
Biosynthesis of Alpha Amylase by Bacillus licheniformis using Extracts of different BransJournal of Food Technology, 2003, 1(4), 173-177.
Study on Preservation of Vegetable Juices with Quasi-nanoscale SilverJournal of Food Technology, 2003, 1(4), 178-181.
Discs for `Empanadas` with Whey Protein ConcentrateJournal of Food Technology, 2003, 1(4), 182-186.
Optimization and Kinetic Analysis of Carbon Sources on the Production of Alpha Amylase by Saccharomyces cerevisiaeJournal of Food Technology, 2003, 1(4), 187-190.
Chemical Composition of BozaJournal of Food Technology, 2003, 1(4), 191-193.
Effect of Alcohols on the Production of Citric Acid by Aspergillus niger using Solid State FermentationJournal of Food Technology, 2004, 2(1), 1-3.
Study of Cultural Conditions for the Conversion of L-tyrosine to L-dopa by the Strain of Aspergillus oryzae Isb-9Journal of Food Technology, 2004, 2(1), 4-7.
Agricultural Biotechnology For Green Revolution –Perceived Expectations And Potential RisksJournal of Food Technology, 2004, 2(1), 8-17.
Sorption Equilibrium and Thermodynamic Properties of Palm KernelJournal of Food Technology, 2004, 2(1), 18-27.
Storage of Cranberries in Plastic PackagingJournal of Food Technology, 2004, 2(1), 28-34.
Labeling of Genetically Engineered Foods:How University StudentJournal of Food Technology, 2004, 2(1), 35-40.
Stabilizer Usage has Greater Impact on Ice Cream Properties than High Hydrostatic PressureJournal of Food Technology, 2004, 2(1), 41-49.
Isolation, Antibiotic Resistance and Plasmid Profiling of Vibrio alginolyticus from Cockles (Anadara granosa)Journal of Food Technology, 2004, 2(1), 50-55.
Cooking Yields and Quality Characteristics of Grilled Chicken Breast Fillets as Affected by pH of Vinegar-phosphate MarinadesJournal of Food Technology, 2004, 2(1), 56-58.
PCR Primers Designed from the UidA Gene Sequence for the Detection of Escherichia coli O157:H7Journal of Food Technology, 2004, 2(1), 59-62.
An In vitro Study of a Natural Product (chayotte): An Analysis on the Labeling of Blood Components with Technetium-99m and on the Morphology of DNAJournal of Food Technology, 2004, 2(2), 71-75.
In vivo Evaluation of the Effect of a Chayotte (Sechium edule) Extracts (decoct and macerated) on the Radiolabeing of Blood Constituents and on the Histological Modifications on the Morphology of Red Blood CellsJournal of Food Technology, 2004, 2(2), 76-82.
Production of Instant Cassava NoodlesJournal of Food Technology, 2004, 2(2), 83-89.
Study of the Optimal Conditions for the Production of Oil from Canarium schweinfurthii Engl. Fruits Pulp by PressingJournal of Food Technology, 2004, 2(2), 90-95.
PCR Primers Designed from the UidA Gene Sequence for the Detection of Escherichia coli O157:H7Journal of Food Technology, 2004, 2(2), 96-99.
Chemical Composition of some Pepper Varieties Commonly Grown in the Northern Guinea Savannah of NigeriaJournal of Food Technology, 2004, 2(2), 100-102.
Varietal Changes in Proximate Composition and the Effect of Processing on the Ascorbic Acid Content of Some Nigerian VegetablesJournal of Food Technology, 2004, 2(2), 103-108.
Chemical Composition and Quality Characteristics of Emulsion Type Turkey Rolls Formulated with Dairy IngredientsJournal of Food Technology, 2004, 2(2), 109-113.
Low-amperage-direct Electric Current as an Alternative Technique to Sulphur Dioxide in the Stabilisation of Semi-sweet White WinesJournal of Food Technology, 2004, 2(3), 114-119.
Effects of Continuous High-frequency Ultrasound on Selected Characteristics of Orange JuiceJournal of Food Technology, 2004, 2(3), 120-124.
Food Potentials of Some Indigeneous Wild Fruits in Lowland Rainforest Ecosystem of South West NigeriaJournal of Food Technology, 2004, 2(3), 125-130.
An Empirical Model for Estimating Weight Loss of Stored Cowpea SeedsJournal of Food Technology, 2004, 2(3), 131-135.
Cytoprotective Effects of Honey and Methanol Extracts from P. granatum L. Fruit Peel and N. sativa L Seeds on Ethanol-induced Gastric Damage in RatsJournal of Food Technology, 2004, 2(3), 136-141.
Difference in Phytoestrogen Content in Edamame (Glycine max. (L.) Merr.) Leaf Depending on Species and Cultivation StagesJournal of Food Technology, 2004, 2(3), 142-144.
Effect of Irrigation Frequencies on Yield and Yield Attributes of Wheat Cultivar (Triticum aestivum) ‘Shatabdi`Journal of Food Technology, 2004, 2(3), 145-147.
Evaluation of the Effect of an Echinacea Extract in Rats: Study of the Mass of Organs And of the Bioavailability of the Radiopharmaceutical Sodium Pertechnetate (Tc-99m)Journal of Food Technology, 2004, 2(3), 148-152.
The Effects of Ascorbic Acid, Rosemary Extract and -tocopherol/Ascorbic Acid on some Quality Characteristics of Chicken Patties Stored at 4?C for 7 DaysJournal of Food Technology, 2004, 2(3), 153-157.
Chemical and Nutritional Studies on the Seed Oil of Aristolochia bracteataJournal of Food Technology, 2004, 2(3), 158-160.
Production of Fructooligosaccharides (FOS) Syrup from Sucrose using Aspergillus Niger ATCC 20611Journal of Food Technology, 2004, 2(3), 161-165.
Evaluation of the Effect of a Natural Extract of Sacred Bark (Rhamnus purshina) on the Radiolabeling of Blood ConstituentsJournal of Food Technology, 2004, 2(3), 166-171.
Agro-nutritional Determinants of Some Garden Egg Varieties (Solanium gilo L.)Journal of Food Technology, 2004, 2(3), 172-175.
An In vitro Evaluation of an Ageratum conyzoides Linn. Extract on the on the Labeling of Sanguineous Cells and Proteins with 99m TechnetiumJournal of Food Technology, 2004, 2(3), 176-179.
Determination of Fats in Pakistani MealsJournal of Food Technology, 2004, 2(3), 180-183.
Descriptive Analysis of Cold-pressed Lemon Oil AromaJournal of Food Technology, 2004, 2(4), 184-186.
Minireview : Role of Listeria monocytogenes in Seafoodborne Diseases (L. monocytogenes and Seafood Products)Journal of Food Technology, 2004, 2(4), 187-191.
Reduction of Damage Caused To Stored Cowpea (Vigna unguiculata L.) Seeds by the Bean Bruchids (Callosobruchus maculatus F.) Using Plant ProductsJournal of Food Technology, 2004, 2(4), 192-194.
Bulk Vegetable Store Model. A Mathematical Approach Using Differential Equations with Fuzzy Initial ConditionsJournal of Food Technology, 2004, 2(4), 195-198.
The Effect of Different Cooking Methods on the Chemical Composition and Cooking Properties of Chicken MeatballsJournal of Food Technology, 2004, 2(4), 199-201.
The Polyphenol Profile and Antioxidation Potential of Tea Leaf Stalk Waste from Lowland Tea PlantationJournal of Food Technology, 2004, 2(4), 202-206.
Random Amplification of Polymorphic DNA (RAPD-PCR) of Listeria monocytogenes and L. innocua Isolated from Shrimp (Peneaus indicus) Marketed in Selangor Wet MarketsJournal of Food Technology, 2004, 2(4), 207-211.
A Method to Determine Gassing Power of YeastJournal of Food Technology, 2004, 2(4), 212-215.
Beta-Glucan, Fructo-Oligosaccharide and Resistant Starch in Processed Plantain (Musa paradisiaca L.)Journal of Food Technology, 2004, 2(4), 216-220.
Effect of Traditional Variations in Processing and Storage on the Quality of Nigerian FufuJournal of Food Technology, 2004, 2(4), 225-231.
In vitro Potentiometric Method to Evaluate the Phytic Acid and Stannous Fluoride in Jack Bean Urease InhibitionJournal of Food Technology, 2004, 2(4), 232-236.
Effects of Polyphenoloxidase (LACCASE) Application on Clarity Stability of Sour Cherry JuiceJournal of Food Technology, 2004, 2(4), 237-243.
Inexpensive Technique to Measure Colour in Date Palm Fruit (Phoenix dactylifera, L.) At Different Stages of MaturityJournal of Food Technology, 2004, 2(4), 244-250.
Application of Honey for Wound Healing in RatsJournal of Food Technology, 2004, 2(4), 251-253.
Creating New Beverage Concepts from First Principles: Bottom-Up Conjoining of Need-states and FeaturesJournal of Food Technology, 2004, 2(4), 254-266.
Influence of Oral Physiological Parameters on In vitro Dynamic Flavour Release from Dried French Beans Determined by Proton Transfer Reaction Mass SpectrometryJournal of Food Technology, 2004, 2(4), 267-273.
Effect of Microwave Power, Air Temperature and Velocity on the Drying Behaviour of Microwave and Air-Dried FoodsJournal of Food Technology, 2004, 2(4), 274-283.
The Economics of Seed Yam Production by the Yam Minisett Technique in a Humid Tropical RegionJournal of Food Technology, 2004, 2(4), 284-287.
Surface Mycoflora of Argentinean Dry Fermented Sausages and Toxigenicity of Penicillium IsolatesJournal of Food Technology, 2004, 2(4), 288-292.
Correlation Between Seasonal Variation and Microbial Deterioration of Maize Grains Stored in Different PackagesJournal of Food Technology, 2004, 2(4), 293-298.
Fate of Aflatoxin Levels in Cereals and Cereal Products During ProcessingJournal of Food Technology, 2004, 2(4), 299-303.
Effect of the Concentration of Wood Ash Extract and Duration of Soaking on the Chemical Composition of High Tannin Sorghum (Sorghum bicolor) CultivarsJournal of Food Technology, 2004, 2(4), 304-307.
Modelling the Continuous Sterilisation Processes for Heat Preservation of Liquid FoodsJournal of Food Technology, 2004, 2(4), 313-319.
Prediction of Solubility of Food Oleoresins during Supercritical CO2 Extraction using Artificial Neural NetworksJournal of Food Technology, 2004, 2(4), 320-325.
Multi-objective Optimisation of Continuous Sterilisation ProcessesJournal of Food Technology, 2004, 2(4), 326-330.
Chemical Properties of Chicken Muscles and Skin as Affected by Gamma Irradiation and Refrigerated StorageJournal of Food Technology, 2005, 3(1), 1-9.
Convective Heat Transfer Coefficient of Some Fruits Under Open Sun Drying ConditionsJournal of Food Technology, 2005, 3(1), 10-14.
Shrimp Farming in S?o Paulo State: Evaluation of Possible Implementation Through Competitiveness DriversJournal of Food Technology, 2005, 3(1), 15-23.
Manufacture of Fresh Labenh From Goats` Milk Using Ultrafiltration processJournal of Food Technology, 2005, 3(1), 24-29.
Antimicrobial Activity of Phenolic Compound Extracts of Various Onions (Allium cepa L.) Cultivars and Garlic (Allium sativum L.)Journal of Food Technology, 2005, 3(1), 30-34.
Effect of Long-term Storage on Saccharides and Fructooligosaccharides (FOS) of Onion Bulb Allium Cepa L. Var. TenshinJournal of Food Technology, 2005, 3(1), 35-40.
Utilization of Spent Hens as a Flavoring Base: 2. Flavoring Products from Spent Hen Meat HydrolysateJournal of Food Technology, 2005, 3(1), 41-45.
Utilization of Spent Hens as a Flavoring Base: 1. Preparation and Characteristics of Spent Hen Meat Enzymatic HydrolysateJournal of Food Technology, 2005, 3(1), 46-53.
Evaluation of Growth Characteristics and Haematological Variables of Broiler – Chickens Fed Diets Containing Groundnut Cake Replaced with Either Cooked Jack Bean Meal or Roasted Devil Bean MealJournal of Food Technology, 2005, 3(1), 54-59.
Histamine Formation and Its Control in Cheese: A ReviewJournal of Food Technology, 2005, 3(1), 60-63.
Production of Alpha Amylase by a Thermophilic Strain of Bacillus LicheniformisJournal of Food Technology, 2005, 3(1), 64-67.
Production of Amyloglucosidase by UV Irradiated Strain of Aspergillus Niger Using Solid State FermentationJournal of Food Technology, 2005, 3(1), 68-71.
Microbiological Analysis of Retail Fresh Chalcalburnus Tarichi Caught from Van Lake in TurkeyJournal of Food Technology, 2005, 3(1), 72-75.
The Rheological and Sensory Properties of Some Soya YoghurtsJournal of Food Technology, 2005, 3(1), 76-79.
Traditional and Fast Salting Effect on Physico-Chemical and Ultrastructural Properties of Spanish Dry-Cured HamJournal of Food Technology, 2005, 3(1), 80-86.
Soaking and Cooking of Soybean for Soy-daddawa Production: Bacteria Profile and Proximate CompositionJournal of Food Technology, 2005, 3(1), 87-91.
Mathematical Model of Convective Mass Transfer Between Flows of Finely Dispersed Food Media in Adjacent Channels with Permeable WallsJournal of Food Technology, 2005, 3(1), 92-100.
Oxidative Stability and Antioxidant Activity of Some Non-Conventional Vegetable OilsJournal of Food Technology, 2005, 3(1), 101-104.
Sodium Phytate Counteracts the Inhibitory Effect of Calcium on Fat Digestion in RatsJournal of Food Technology, 2005, 3(1), 105-107.
Detection of -haemolysin Gene in Aeromonas Isolated from Retail Fish in MalaysiaJournal of Food Technology, 2005, 3(2), 108-112.
Microbial Profile of Alligator pepper (Aframomum melegueta) and Negro pepper (Xylopia aethiopica) During processingJournal of Food Technology, 2005, 3(2), 113-117.
Effect of Whey Protein Supplementation and/or Fermentation on Biochemical and Sensory Characteristics of Sorghum FlourJournal of Food Technology, 2005, 3(2), 118-125.
Evaluation of In-Vivo Wound Healing Activity of Chromolaena Odorata Leaf Extract on Excision Wounds Model in RatsJournal of Food Technology, 2005, 3(2), 126-129.
Microbiological Analysis of Crude and Ready-to-Eat MeatsJournal of Food Technology, 2005, 3(2), 130-134.
Relation Between Probiotic Milk Administration and Some Bone Turnover MarkersJournal of Food Technology, 2005, 3(2), 135-142.
Textural and Biochemical Changes Associated with the Hardening Phenomenon in Aiele Fruit (Canarium schweinfurthii Eng)Journal of Food Technology, 2005, 3(2), 143-148.
An Assessment of the Nutritional Value of Oso - a Condiment made by Fermenting Seeds of Cathormion AltissimumJournal of Food Technology, 2005, 3(2), 149-151.
Effectt of Heating and Storage on Honey Hydroxy Methylfurfural and Diastase ActivityJournal of Food Technology, 2005, 3(2), 152-157.
-Agonist Intoxication from Meat IngestionJournal of Food Technology, 2005, 3(2), 158-160.
Interest and Response- Times - Measures of Consumer Responses to ConceptsJournal of Food Technology, 2005, 3(2), 161-169.
The Presence and Types of Microorganisms in `Adoyo` a Local Anti-Malaria Herbal DrinksJournal of Food Technology, 2005, 3(2), 170-172.
The Antimicrobial Effects of the Cream of Tartar (‘KUKA`) of Baobab Fruit, on Fermented Milk (‘NONO`)Journal of Food Technology, 2005, 3(2), 173-176.
Physicochemical Properties of Some Non-Conventional OilseedsJournal of Food Technology, 2005, 3(2), 177-181.
Effect of Types of Coagulant on the Nutritive value and In vitro Multienzyme Protein Digestibility of TofuJournal of Food Technology, 2005, 3(2), 182-187.
Interaction of Dietary Phytate, Calcium and Zinc in Relation to Fat Digestion and Bile Acid Excretion in RatsJournal of Food Technology, 2005, 3(2), 188-191.
A Nutritious Powder Mixture Formulation (Multimistura) as Food Supplement Chemical Composition and Analysis of Protein FractionsJournal of Food Technology, 2005, 3(2), 192-195.
Characterization of Metabolic Effects of Energy Mal-Nutrition An Experimental Model for `In vivo` Studies in Weaned and Adult MiceJournal of Food Technology, 2005, 3(2), 196-203.
Nutritional Potential of the Seeds of Bauhinia Monandra (Linn)Journal of Food Technology, 2005, 3(2), 204-208.
Efficacy of High Voltage Treatment on Tomato StorageJournal of Food Technology, 2005, 3(2), 209-215.
Effect of Salting Methods on Quality of Smoked Dry Laked FishJournal of Food Technology, 2005, 3(2), 216-219.
Effect of Fat Sources on the Physico-Chemical Nutritional and Textural Properties of Beef SausagesJournal of Food Technology, 2005, 3(2), 220-225.
Supercritical CO2 Extraction of Tomato Seed OilJournal of Food Technology, 2005, 3(2), 226-231.
Toasted Soybean Meal Based Diets Supplemented with Phytase Enhanced Growth and Reduced Faecal Mineral Deposition by Nile TilapiaJournal of Food Technology, 2005, 3(2), 232-237.
The Activity of Rutin Degrading Enzyme from Flower Buds of Japanese Pagoda TreeJournal of Food Technology, 2005, 3(2), 238-241.
Cold Storage of Pineapple ‘Smooth Cayenne Under Different Types of PackagingJournal of Food Technology, 2005, 3(2), 242-246.
Modification of Beef Tallow Stearin and Olein by Chemical and Enzymatic Interesterification with Soybean OilJournal of Food Technology, 2005, 3(2), 247-254.
Effect of Domestic Processing on Antinutrients and Availability of Protein and Minerals of Lupin (Lupinus termis) SeedsJournal of Food Technology, 2005, 3(2), 255-262.
Effect of Kitchen Leftovers on Body Measurements and Pork Carcass QualityJournal of Food Technology, 2005, 3(2), 263-268.
A Comparison Between Selenium Dioxide and Selenium Methionine Induced Cytotoxicity in Estrogen Receptor Negative and Positive Breast Cancer Cell LinesJournal of Food Technology, 2005, 3(2), 269-273.
Effect of Kitchen Leftovers on Body Measurements and Pork Carcass QualityJournal of Food Technology, 2005, 3(3), 274-279.
A Comparison Between Selenium Dioxide and Selenium Methionine Induced Cytotoxicity in Estrogen Receptor Negative and Positive Breast Cancer Cell LinesJournal of Food Technology, 2005, 3(3), 280-283.
Quantitative Determination of Chlorpyrifos and Penconazole Residues in Grapes Using Gas Chromatography/Mass SpectrometryJournal of Food Technology, 2005, 3(3), 284-289.
Composition of Bulk, Trace and some Rare Earth Elements in the Seeds of Moringa oleifera (Lam) Detarium microcarpum (Guill and Perr)and Bauhinia monandra (Kurz)Journal of Food Technology, 2005, 3(3), 290-293.
Sorption Isotherms of Two Varieties of Amaranthus at 25?c: Comparison of Water Sorption Characteristics and Mathematical ModelsJournal of Food Technology, 2005, 3(3), 294-299.
Yield and Nitrogen Fixation Response by Drought Tolerant Tepary Bean (Phaseolus acutifolius A. Gray var. latifolius) in Sole and Maize Intercrop Systems in Semi-Arid Southeast KenyaJournal of Food Technology, 2005, 3(3), 300-307.
Develop an Appropriate Mandarin Sensorial Profile of Wine Made in Burgundy, FranceJournal of Food Technology, 2005, 3(3), 308-313.
Determination of Selected Physical Properties and Their Relationship with Moisture Content for Sorghum CropJournal of Food Technology, 2005, 3(3), 314-318.
Application of Stir Bar Sorptive Extraction (SBSE) to Evaluate the Volatile Compounds’ Profile of Primitivo WineJournal of Food Technology, 2005, 3(3), 319-325.
Processing of Sapota (Sapodilla): PowderingJournal of Food Technology, 2005, 3(3), 326-330.
The Possibilities for Enhancing the Commercial Value of Sorghum in BotswanaJournal of Food Technology, 2005, 3(3), 331-335.
Effect of Autoclaving on Solubility and Functional Properties of Chickpea (Cicer areitinum L.) Flour as a Function of Salt ConcentrationJournal of Food Technology, 2005, 3(3), 336-341.
Proximate Composition and Multi-enzyme In vitro Protein Digestibility of Maize-tilapia Flour BlendsJournal of Food Technology, 2005, 3(3), 342-345.
Effect of Sproutung on In vitro Digestibility of Some Locally Consumed Leguminous SeedsJournal of Food Technology, 2005, 3(3), 346-349.
Studies on the Variation of Macro Nutrient Level Uptake of Maize Plants Stem with AgeJournal of Food Technology, 2005, 3(3), 350-352.
Effect of Drying Methods on Composition, Sensory Evaluation and Rheological Value of Pupuru (Fermented Cassava Product)Journal of Food Technology, 2005, 3(3), 353-355.
Feeding Kitchen Leftovers to Fattening Pigs Effects on Health and Production PerformanceJournal of Food Technology, 2005, 3(3), 356-360.
Effects of Pretreatment on the Drying Rates and Drying Time of PotatoJournal of Food Technology, 2005, 3(3), 361-364.
Investigation of the Antioxidant Activity of Alchornea laxiflora (Benth) and its ConstituentsJournal of Food Technology, 2005, 3(3), 365-369.
Effects of Processing on the Functional Properties of Full Fat and Defatted Fluted Pumpkin (Telfairia occidentalis) Seed FloursJournal of Food Technology, 2005, 3(3), 370-377.
Antinutritional Factors Content and Minerals Availability in Faba Bean as Affected by Cultivar and Domestic ProcessingJournal of Food Technology, 2005, 3(3), 378-384.
Detection of Enteric Viruses in Freshwater and Ground Water from Four Departments in Tucuman, ArgentinaJournal of Food Technology, 2005, 3(3), 385-388.
Nutritional and Safety Evaluation of Some Tropical Green Leafy VegetablesJournal of Food Technology, 2005, 3(3), 389-392.
Effects of Different Salt (NaCl), Nitrate (NO3) and Acid (H2SO4 , Hcl) Concentrations on the Germination of Centaura amonicola Hub.-Mor. (Section: Cyanoroides) SeedsJournal of Food Technology, 2005, 3(3), 393-396.
Antinutritional Factors Content and Minerals Availability of Pearl Millet (Pennisetum glaucum) as Influenced by Domestic Processing Methods and CultivarJournal of Food Technology, 2005, 3(3), 397-403.
Modification of Beef Tallow Fractions by Chemical and Enzymatic Interesterification with Sunflower OilJournal of Food Technology, 2005, 3(3), 404-409.
Effect of Germination, Fermentation and Cooking on Phytic Acid and Tannin Contents and Hcl-extractability of Minerals of Sorghum (Sorghum biocolor) CultivarsJournal of Food Technology, 2005, 3(3), 410-416.
Interaction of the Product Mulher ativa on the Labeling of Red Blood Cells? and Plasma Proteins with Techenetium -99 MJournal of Food Technology, 2005, 3(3), 417-422.
Nutritional Evaluation of Fermented Roselle (Hibiscus sabdariffa) CalyxJournal of Food Technology, 2005, 3(3), 423-426.
The Effects of Dietary Conjugated Linoleic Acid (CLA), Sunflower Oil And Soybean Oil On Fatty Acid Composition of Yolk and Egg Quality in Laying HenJournal of Food Technology, 2005, 3(3), 427-429.
Biochemical Compositions of Mussels (Mytilus galloprovincialis L. 1819) in the DardanellesJournal of Food Technology, 2005, 3(3), 430-434.
Fidentification of Major Volatile Components in Chinese Traditional Smoke-cured BeefJournal of Food Technology, 2005, 3(3), 435-439.
Evaluation of the Performance of Sweet Potato Infusion as a Medium for Culturing YeastsJournal of Food Technology, 2005, 3(3), 440-443.
Development of Soup Powder from Squid Sepioteuthis lessoniana and Shelf-life Assessment During Storage in Laminated Packaging MaterialJournal of Food Technology, 2005, 3(3), 449-452.
Chemical Composition of Cassia Obtusifolia L. LeavesJournal of Food Technology, 2005, 3(3), 453-455.
Characterization of Antioxidant Activities of Wild Hawthorn Fruits Growing in LebanonJournal of Food Technology, 2005, 3(3), 456-459.
Effect of Processing on Some Functional Properties of Millet (Eleusine coracana) FlourJournal of Food Technology, 2005, 3(3), 460-463.
Inactivation of Escherichia coli O157:H7 on Apples by Caprylic AcidJournal of Food Technology, 2005, 3(3), 464-468.
Effect of Triumphetta cordifolia on Body Weight and Bloods Lipids in Normolipidemic Guinea PigsJournal of Food Technology, 2005, 3(4), 469-471.
Irvingia Gabonensis on Body Weight and Bloods Lipids in Normolipidemic Guinea PigsJournal of Food Technology, 2005, 3(4), 472-474.
Preliminary Characterization of Phytase Activity in African Oil Bean, Locust Bean and Conophor NutJournal of Food Technology, 2005, 3(4), 475-478.
Effect of Stress on Cells of Lactobacillus delbrueckii sp. BulgaricusJournal of Food Technology, 2005, 3(4), 479-490.
Variations in the Tenor of Total Soluble Solids in Grape Cultivated under Organic System and Stored in Different TemperaturesJournal of Food Technology, 2005, 3(4), 491-494.
The Effects of Lactic Acid on Chemical Properties of Rainbow Trout (Oncorynchus mykiss) FilletsJournal of Food Technology, 2005, 3(4), 495-497.
The Effects of Lactic Acid on Chemical Properties of Rainbow Trout (Oncorynchus mykiss) FilletsJournal of Food Technology, 2005, 3(4), 495-497.
Nutrient Status of Meat Content of Cattle Egret (Bubulcus ibis) in NigeriaJournal of Food Technology, 2005, 3(4), 498-501.
Effect of Various Protecting Compounds Added to the Growth Medium upon Survival of Lactobacillus sakei to Heating, Freezing, Freeze-drying and Storage in the Dried StateJournal of Food Technology, 2005, 3(4), 502-505.
Interaction of Packaging Materials and Vegetable Oils: Global Migration and Oil AbsorptionJournal of Food Technology, 2005, 3(4), 506-510.
Proximate Composition, Antinitritional Factors and Mineral Content and Availability of Selected Legumes and Cereals Grown in SudanJournal of Food Technology, 2005, 3(4), 511-515.
Effect of Fermentation on Antinutritional Factors and Hcl Extractability of Minerals of Pearl Millet CultivarsJournal of Food Technology, 2005, 3(4), 516-522.
Antinutritional Factors Content and Availability of Protein, Starch and Mineral of Maize (Zeamays linnaus) and Lentil (Lens culinaris) As Influenced by Domestic ProcessingJournal of Food Technology, 2005, 3(4), 523-528.
Effect of Malt Pretreatment Followed by Fermentation on Antinutritional Factors and Hcl Extractability of Minerals of Pearl Millet CultivarsJournal of Food Technology, 2005, 3(4), 529-534.
Additive Effect of Soybean Curd Residue, Okara, for Enhancement of Methane Production from Pretreated Woody WasteJournal of Food Technology, 2005, 3(4), 535-537.
Application of Statistical Method for Screening of Factors Influencing the Production of #-cyclodextrin from Sago Starch Using Combination of Pullulanase and CGTase EnzymesJournal of Food Technology, 2005, 3(4), 538-541.
Influence of pH on Properties the Selected Hydrocolloids Stabilized Model Beverage EmulsionsJournal of Food Technology, 2005, 3(4), 542-545.
Nutritional Composition and Sensory Acceptance of Boiled Breadnut (Artocarpus camansis Blanco) SeedsJournal of Food Technology, 2005, 3(4), 546-551.
The Effect of Sesame Oil on Serum Lipids Level in Normochole sterolemic and Hypercholesterolemic Diet-Fed RatsJournal of Food Technology, 2005, 3(4), 552-554.
Effect of Water, Sodium Chloride, Lactic Acid, Sodium Nitrite, Sodium Ascorbate and Paprika upon Lightness (L*) in a Dry-cured Sausages Model SystemJournal of Food Technology, 2005, 3(4), 555-562.
Nutritonal and Antinutritional Characteristics of Some Insects Foragaing in Akure Forest Reserve Ondo State, NigeriaJournal of Food Technology, 2005, 3(4), 563-567.
Antibacterial Quantification from Lactic Acid Bacteria Isolated from Food Sources and SoilJournal of Food Technology, 2005, 3(4), 568-571.
Possible Effects of Fungal Fermentation on Bambara Groundnut (Vigna Subterranea (L) Verdc.) As a Feedstuff ResourceJournal of Food Technology, 2005, 3(4), 572-575.
Optimal Extraction of Glycyrrhetinic Acid Froml icorice RootJournal of Food Technology, 2005, 3(4), 576-580.
Specific Enzymatic Release of an !-casein-exorphin from Milk CaseinJournal of Food Technology, 2005, 3(4), 581-585.
Effect of Sacoglottis gabonensis and Alstonia boonei on the Fermentation of Fresh Palm Sap by Saccharomyces, CerevisiaeJournal of Food Technology, 2005, 3(4), 586-591.
Effect of Irvingia gabonensis Kernel Oil on Blood and Liver Lipids on Lean and Overweight RatsJournal of Food Technology, 2005, 3(4), 592-594.
Development and Performance Evaluation of a Box-type Absorber Solar Air Collector for Crop DryingJournal of Food Technology, 2005, 3(4), 595-600.
Chemical Characterization of Harar and Berry Coffee Beans with Special Reference to Roasting EffectJournal of Food Technology, 2005, 3(4), 601-604.
Not AvailableJournal of Food Technology, 2019, 17(2), 17-23.