Journal of Food Processing & Technology

ANJU B, ANISA M, NASEER A. Effect of steeping solution on the quality of button mushrooms (A. bisporus) preserved under ambient conditions.

Hasballah AF. Evaluation of some Heavy Metals in Cows Meat and some Chicken Organs in Damietta Governorate Markets and Effect of the Heat on their Levels. Journal of Environmental Sciences. Mansoura University. 2019 Sep 1;48(3):131-43.

Adamou MR, Pazou EY, Deguenon AY. Contamination des escargots prélevés dans la vallée de l’Ouémé au Bénin par des métaux lourds et évaluation des risques sanitaires. International Journal of Biological and Chemical Sciences. 2019 May 22;13(1):126-43.

Leite L, Melo ES, Arakaki DG, Dos Santos EF, do Nascimento VA. Human Health Risk Assessment through Roasted Meats Consumption. International journal of environmental research and public health. 2020 Jan;17(18):6737.

Logochura S, Cobbina SJ, Ofori SA. Quantification and health risk assessment of heavy metals in fresh and grilled sausages sold in the Tamale Metropolis, Ghana. UDS International Journal of Development. 2020;7(1):352-61.

PEPPER S, Sattar MA, Islam N, Hossain MJ, Bhuiyan MS, Hossain MI. PHYSICOCHEMICAL CHANGES DURING MATURITY STAGES OF. BANGLADESH SOCIETY FOR HORTICULTURAL SCIENCE.:45.

Islam MA, Mohibbullah M, Suraiya S, Sarower?E?Mahfuj M, Ahmed S, Haq M. Nutritional characterization of freshwater mud eel (Monopterus cuchia) muscle cooked by different thermal processes. Food Science & Nutrition. 2020 Nov;8(11):6247-58.

Bala FE, Ikujenlola AV, Omobuwajo TO. Effect of processing on the heavy metal contents of Sarotherodon galilaeus, Tilapia zillii, and Clarias gariepinus from two water bodies in Osun State, Nigeria. Journal of Food Processing and Preservation. 2018 Feb;42(2):e13493.

Taiwo AM, Oyebode AO, Salami FO, Okewole I, Gbogboade AS, Agim C, Oladele TO, Kamoru TA, Abdullahi KL, Davidson N. Carcinogenic and non-carcinogenic evaluations of heavy metals in protein foods from southwestern Nigeria. Journal of Food Composition and Analysis. 2018 Oct 1;73:60-6.

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Gbadamosi SO, Ahmida AF, Ikujenlola AV. Assessment Of The Antinutrients, Functional And Physicochemical Properties Of Acha (Digitaria Exilis) Flour And Kariya (Hildergardia Barteri) Protein Concentrate Blends. Ife Journal of Technology. 2018;25(1):20-7.

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Ismail HA, Rayan AM. Preparation and evaluation of Quinoa-Kishk as a novel functional fermented dairy product. Journal of Food Science and Technology. 2021 Apr 23:1-2.

Nasr NM, Khider MK, Atallah KM, Metry WA. Functional Low and Free-Fat Fermented Milk Drink Supplemented with Oats. Journal of Food and Dairy Sciences. 2018 Oct 1;2018:45-52.

Shevade AV, O’Callaghan YC, O’Brien NM, O’Connor TP, Guinee TP. Fortified Blended Food Base: Effect of Co-Fermentation Time on Composition, Phytic Acid Content and Reconstitution Properties. Foods. 2019 Sep;8(9):388.

Hajj E, Yaacoub R, Al-Arja N, Scandar S, Dib H. Development of a culture-ripened semi-hard Kishk-cheese containing Bourghol or Semolina. Journal of Food Research. 2019;8(1):21-31.

Akusu OM, Emelike NJ. Effect of Some Packaging Materials on Shelf Life and Quality Attributes of Ground Pepper during Storage. Asian Food Science Journal. 2019 Jan 16:1-9.