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American Journal of Food Science and Technology ISSN (Print): 2333-4827 ISSN (Online): 2333-4835 Website: http://www.sciepub.com/journal/ajfst
Editor-in-chief: Hyo Choi
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Chemical Composition and Anti-inflammatory Activity of Apium graveolens var. dulce Essential Oils from Senegal
by Abdoulaye Thiam, Momar Talla Gueye, Cheikhna Hamala Sanghare, El Hadji Barka Ndiaye, Serigne Mbacké Diop, Papa Seyni Cissokho, Michel Bakar Diop, Ibrahima Ndiaye and Marie-Laure Fauconnier
American Journal of Food Science and Technology. 2020, 8(6), 226-232. DOI: 10.12691/ajfst-8-6-1
Pub. Date: October 28, 2020
Apium graveolens essential oils α-pinene linoleic acid 5-lipoxygenase and anti-inflammatory
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Quality Assessment of Formulated Table Wine from Blends of Starfruit (Averrhoa carambola) and Peter Mango (Mangifera indica) Fruits
by Muotolu U.F and Mbaeyi-Nwaoha I.E
American Journal of Food Science and Technology. 2020, 8(5), 211-225. DOI: 10.12691/ajfst-8-5-6
Pub. Date: October 23, 2020
table wine starfruit peter mango fermentation physicochemical proximate micronutrients microbial load
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Hygiene, Food Safety Practices and Sanitation in Some Food Service Centres in Zaria, Kaduna State, Nigeria
by Binta Sambo Abdullahi, Sakina Bello Maiha and Hadiza Kubura Lawal
American Journal of Food Science and Technology. 2020, 8(5), 206-210. DOI: 10.12691/ajfst-8-5-5
Pub. Date: October 21, 2020
food service centres food handlers hygiene food safety sanitation
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Physicochemical Characteristics and Baking Quality of Nigerian Grown Rain-Fed Wheat Varieties
by Fatima Abubakar, Mamudu Halidu Badau, Paul Yahaya Idakwo and Nahemiah Danbaba
American Journal of Food Science and Technology. 2020, 8(5), 196-205. DOI: 10.12691/ajfst-8-5-4
Pub. Date: October 21, 2020
physical characteristics bread baking Nigerian wheat Rain-fed wheat
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Analysis of the Flavor and Active Compounds in Lonicera japonica Wine Produced by a New Extraction and Fermentation Method
by Xiaolong Zhou, Orlando Borras-Hidalgo, Wenting Ruan, Xinli Liu and Guoxiang Lin
American Journal of Food Science and Technology. 2020, 8(5), 185-195. DOI: 10.12691/ajfst-8-5-3
Pub. Date: September 29, 2020
Lonicera japonica chlorogenic acid polyphenol antioxidant activity liquid fermentation
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