29 results found

Quality Characteristics of Gari as Affected by Preferment Liquor, Temperature and Duration of Fermentation

C.I. Owuamanam, C.C. Ogueke, S.C. Achinewhu and I.S. Barimalaa

American Journal of Food Technology 6 (5): 374-384, 2011

ASCI-ID: 9-253

Effect of Slice Thickness and Frying Temperature on Color, Texture and Sensory Properties of Crisps made from Four Kenyan Potato Cultivars

George O. Abong, Michael W. Okoth, Jasper K. Imungi and Jackson N. Kabira

American Journal of Food Technology 6 (9): 753-762, 2011

ASCI-ID: 9-284

The Effect of Ultraviolet and Heat Treatments on Microbial Stability, Antioxidant Activity and Sensory Properties of Ready-to-serve Tropical Almond Drink

R.M.U.S.K. Rathnayaka

American Journal of Food Technology 7 (3): 133-141, 2012

ASCI-ID: 9-339

Optimum dietary soybean meal level for maximizing growth and nutrient utilization of on-growing gilthead sea bream (Sparus aurata)


Aquaculture Nutrition 15 (3): 320-328, 2009

ASCI-ID: 144-41

Sensory Properties and Profiling of Tops and Storage Roots of Sweetpotato Genotypes

Md. Abu Shahadat Hossain, A.F.M. Saiful Islam, Mohammad Noor Hossain Miah and Mohammad Mehedi Hasan Khan

Asian Journal of Applied Sciences 12 (4): 158-165, 2019

ASCI-ID: 61-532

Evaluating the Effect of Different Packaging Materials on the Shelf-Life Stability of Ground Melon Seed (Citrullus colocynthis lanatus)

C.E. Azuka, F.U. Asoiro, A.N. Nwosu, C.M. Eze and F.C. Igwe

International Journal of Agricultural Research 18 (1): 1-10, 2023

ASCI-ID: 32-692

Effect of Basella spp. Fruit Powder on the Physicochemical, Sensory and Microbiological Properties of Goat Milk Yoghurt

Ananthaya Sansawat, Paweena Tangjuang and Dhoungsiri Sayompark

International Journal of Dairy Science 17 (1): 24-32, 2022

ASCI-ID: 37-385

Preparation of Cheese Yoghurt Using Extracted High Virgin Olive Oil

Hayam M. Abbas, Fatma A.M. Hassan, Jihan M. Kassem, Nagwa M. Rasmy, M.H. El- Kaluobi and M.F. El- Okaby

International Journal of Dairy Science 10 (6): 288-296, 2015

ASCI-ID: 37-261

Physicochemical Characteristics of Functional Goats’ Milk Yogurt as Affected by some Milk Heat Treatments

Marwa M. Desouky and Marwa H. EL-Gendy

International Journal of Dairy Science 12 (1): 12-27, 2017

ASCI-ID: 37-284

Determination of Boza’ s Organic Acid Composition as it is Affected by Raw Material and Fermentation

Arzu Akpinar-Bayizit, Lutfiye Yilmaz-Ersan and Tulay Ozcan

International Journal of Food Properties 13 (3): 648-656, 2010

ASCI-ID: 198-73

Gluten-Free Bread Making Trials from Cassava (Manihot Esculenta Crantz) Flour and Sensory Evaluation of the Final Product

Antonella Pasqualone, Francesco Caponio, Carmine Summo, Vito Michele Paradiso, Gabriella Bottega and Maria Ambrogina Pagani

International Journal of Food Properties 13 (3): 562-573, 2010

ASCI-ID: 198-66

Characterization of Uva Longanesi Red Wine by Selected Parameters Related to Astringency

Elisa Sartini, Giuseppina P. Parpinello, Sergio Galassi and Andrea Versari

International Journal of Food Properties 14 (5): 1081-1089, 2011

ASCI-ID: 198-180

Formulation of Nutraceutical Biscuits Based on Dried Spent Coffee Grounds

Hatem S. Ali, Amr Farouk Mansour, M.M. Kamil and Ahmed M.S. Hussein

International Journal of Pharmacology 14 (4): 584-594, 2018

ASCI-ID: 23-1325

Effects of Ripening Period on Textural and Sensory Properties of Capper Cheeses

Oktay Yerlikaya and Cem Karagozlu

Journal of Animal and Veterinary Advances 10 (9): 1171-1176, 2011

ASCI-ID: 156-2742

Relationships Between Fat Deterioration Indices and Sensory Properties of Fried Product

Irwandi Jaswir, Yaakob B. Che Man and David D. Kitts

Journal of Applied Sciences 3 (10): 674-686, 2003

ASCI-ID: 35-569

Evaluation of Dough Sensory Properties Impacted by Yeasts Isolated from Cassava

B. Boboye and I. Dayo-Owoyemi

Journal of Applied Sciences 9 (4): 771-776, 2009

ASCI-ID: 35-2853

Effect of Spirulina platensis as Nutrition Source on the Chemical, Rheological and Sensory Properties of Spreadable Processed Cheese

M.M. Tohamy, Hamdy A. Shaaban, M.A. Ali and A.M. Hasanain

Journal of Biological Sciences 19 (1): 84-91, 2019

ASCI-ID: 38-2510

Physicochemical and Sensory Properties of Cookies Produced from Cassava/Soyabean/Mango Composite Flours

C.E. Chinma and D.I. Gernah

Journal of Food Technology 5 (3): 256-260, 2007

ASCI-ID: 162-331

Effects of Soaking and Germination on Some Physicochemical Properties of Millet Flour for Porridge Production

O.B. Ocheme and C.E. Chinma

Journal of Food Technology 6 (5): 185-188, 2008

ASCI-ID: 162-374

Effect of Malting African Breadfruit, (RespectivielyTreculia african) Seeds on Flour Properties and Biscuit Sensory and Quality Characteristics as Composite

T.U. Nwabueze and A.C. Atuonwu

Journal of Food Technology 5 (1): 42-48, 2007

ASCI-ID: 162-291

Influence of Spent Coffee Ground as Fiber Source on Chemical, Rheological and Sensory Properties of Sponge Cake

Ahmed Hussein, Hatem Ali, Gamil Bareh and Amr Farouk

Pakistan Journal of Biological Sciences 22 (6): 273-282, 2019

ASCI-ID: 1-6741

Chemical, Functional, Pasting and Sensory Properties of Sorghum-Maize-Mungbean Malt Complementary Food

E.U. Onwurafor, E.C. Umego, E.O. Uzodinma and E. D. Samuel

Pakistan Journal of Nutrition 16 (11): 826-834, 2017

ASCI-ID: 100-2532

Physico-chemical and Sensory Evaluation of Market Yoghurt in Nigeria

Joseph A.O. Olugbuyiro and Joy E. Oseh

Pakistan Journal of Nutrition 10 (10): 914-918, 2011

ASCI-ID: 100-1493

Effect of the Type of Water Used in Irrigation of Olive Trees on the Storability of Olive Oil at Room Temperature

A.K. Alsaed, K. Al-Ismail and I.M. Deraniya

Pakistan Journal of Nutrition 11 (8): 794-797, 2012

ASCI-ID: 100-1666

Effect of Dry Milling Methods on the Functional and Nutritive Qualities of Soybean

S.A. Olasoju and E.A. Ajav

Research Journal of Applied Sciences 2 (10): 1066-1070, 2007

ASCI-ID: 168-237

Functional and Pasting Characteristic of Wheat, Yellow Maize and Beniseed Composite Flour

O.O. Onabanjo, I.O. Olayiwola, M.O. Adegunwa, D.A. Ighere, A.O. Dave-Omoregie and N.S. Abaku

Trends in Applied Sciences Research 15 (3): 187-192, 2020

ASCI-ID: 95-710