Journal of Food and Dairy Sciences (JFDS) - Keyword Index
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Keyword Index
Volume 11 (2020)
A
B
C
D
E
F
G
H
I
J
K
L
M
N
O
P
Q
R
S
T
U
V
W
X
Y
Z
A
Adjunct cultures; Volume 11, Issue 9, 2020, Page 251-257
Aflatoxin; Volume 11, Issue 1, 2020, Page 17-22
A. flavus; Volume 11, Issue 1, 2020, Page 17-22
Allura red; Volume 11, Issue 1, 2020, Page 9-16
Amino acids; Volume 11, Issue 1, 2020, Page 39-44
Amino acids; Volume 11, Issue 5, 2020, Page 121-125
Antibacterial; Volume 11, Issue 5, 2020, Page 113-120
Antimicrobial; Volume 11, Issue 2, 2020, Page 45-50
Antimicrobial; Volume 11, Issue 4, 2020, Page 97-103
Antioxidant activity; Volume 11, Issue 4, 2020, Page 91-96
Antioxidant activity; Volume 11, Issue 5, 2020, Page 141-146
Antioxidant activity; Volume 11, Issue 8, 2020, Page 227-230
Antioxidant activity and Microbiological quality; Volume 11, Issue 11, 2020, Page 299-305
A. parasiticus. morphological; Volume 11, Issue 1, 2020, Page 17-22
Apple pomace; Volume 11, Issue 11, 2020, Page 307-311
Asperagillus niger; Volume 11, Issue 1, 2020, Page 17-22
Avocado powder; Volume 11, Issue 7, 2020, Page 203-208
Avocado puree; Volume 11, Issue 7, 2020, Page 203-208
B
Barley; Volume 11, Issue 4, 2020, Page 97-103
Barley; Volume 11, Issue 11, 2020, Page 313-319
Black rice; Volume 11, Issue 5, 2020, Page 141-146
Brain; Volume 11, Issue 1, 2020, Page 1-8
Brilliant blue; Volume 11, Issue 1, 2020, Page 9-16
C
Chemical and Physical properties; Volume 11, Issue 2, 2020, Page 65-73
Chemical composition; Volume 11, Issue 3, 2020, Page 83-89
Chemical composition; Volume 11, Issue 5, 2020, Page 121-125
Chemical composition; Volume 11, Issue 7, 2020, Page 195-198
Chemical composition; Volume 11, Issue 8, 2020, Page 227-230
Chemical composition; Volume 11, Issue 8, 2020, Page 235-239
Chemical Composition Total Phenolic; Volume 11, Issue 11, 2020, Page 313-319
Chicken nuggets; Volume 11, Issue 8, 2020, Page 235-239
Chickpea Minerals; Volume 11, Issue 1, 2020, Page 39-44
Chickpea protein isolate; Volume 11, Issue 12, 2020, Page 363-368
Composition and quality; Volume 11, Issue 10, 2020, Page 285-288
Cookies; Volume 11, Issue 2, 2020, Page 65-73
Cooking qualities; Volume 11, Issue 7, 2020, Page 209-213
Custard apple; Volume 11, Issue 6, 2020, Page 171-177
D
Dairy products; Volume 11, Issue 5, 2020, Page 127-132
Dibs; Volume 11, Issue 9, 2020, Page 241-246
Different blends; Volume 11, Issue 10, 2020, Page 285-288
Domiati cheese; Volume 11, Issue 3, 2020, Page 83-89
DPPH; Volume 11, Issue 6, 2020, Page 157-164
Drying; Volume 11, Issue 12, 2020, Page 369-376
E
ELISA. PCR techniques; Volume 11, Issue 1, 2020, Page 17-22
Emulsified Sausage Total Plate Count; Volume 11, Issue 12, 2020, Page 363-368
Etenia 457; Volume 11, Issue 7, 2020, Page 199-202
F
Fatty acids composition; Volume 11, Issue 9, 2020, Page 251-257
Flavonoid and Antioxidant activity; Volume 11, Issue 11, 2020, Page 313-319
Food additive; Volume 11, Issue 1, 2020, Page 9-16
Food allergy; Volume 11, Issue 6, 2020, Page 157-164
Food Safety; Volume 11, Issue 12, 2020, Page 321-329
Fortification; Volume 11, Issue 12, 2020, Page 369-376
Friesian cow; Volume 11, Issue 11, 2020, Page 293-298
Fruit processing; Volume 11, Issue 5, 2020, Page 133-139
Functional properties; Volume 11, Issue 6, 2020, Page 157-164
Functional properties; Volume 11, Issue 11, 2020, Page 299-305
G
Germination; Volume 11, Issue 11, 2020, Page 313-319
Gluten free biscuit; Volume 11, Issue 1, 2020, Page 39-44
H
HACCP; Volume 11, Issue 12, 2020, Page 321-329
Hormones.Rats; Volume 11, Issue 8, 2020, Page 221-225
Human milk; Volume 11, Issue 5, 2020, Page 121-125
I
Ice cream; Volume 11, Issue 6, 2020, Page 151-156
Ice cream; Volume 11, Issue 7, 2020, Page 199-202
ISO 22000; Volume 11, Issue 12, 2020, Page 321-329
J
K
Karish cheese; Volume 11, Issue 7, 2020, Page 187-193
Kefir; Volume 11, Issue 8, 2020, Page 221-225
Kishk; Volume 11, Issue 11, 2020, Page 299-305
Kjeldahl method; Volume 11, Issue 12, 2020, Page 343-346
L
Lactobacillus casei; Volume 11, Issue 6, 2020, Page 171-177
Lactobacillus casei 01; Volume 11, Issue 3, 2020, Page 75-81
Low quality dates; Volume 11, Issue 9, 2020, Page 241-246
M
Maize; Volume 11, Issue 1, 2020, Page 39-44
Mango; Volume 11, Issue 12, 2020, Page 331-336
Microbiological analysis; Volume 11, Issue 1, 2020, Page 23-31
Microbiological analysis; Volume 11, Issue 3, 2020, Page 83-89
Milk; Volume 11, Issue 6, 2020, Page 165-169
Moringa leaves powder; Volume 11, Issue 2, 2020, Page 65-73
Moringa peregrina; Volume 11, Issue 6, 2020, Page 179-186
Moringa seeds powder; Volume 11, Issue 2, 2020, Page 65-73
Moringa seeds powder; Volume 11, Issue 4, 2020, Page 105-111
N
Natural antioxidants; Volume 11, Issue 6, 2020, Page 179-186
Naturally colored milk; Volume 11, Issue 8, 2020, Page 227-230
Non-dairy alternative milk; Volume 11, Issue 12, 2020, Page 347-353
Noodle; Volume 11, Issue 12, 2020, Page 331-336
Noodles; Volume 11, Issue 7, 2020, Page 209-213
Nutrients; Volume 11, Issue 12, 2020, Page 331-336
Nutrients; Volume 11, Issue 12, 2020, Page 347-353
Nutritional and Lipids Parameters; Volume 11, Issue 8, 2020, Page 221-225
O
Obesity; Volume 11, Issue 8, 2020, Page 221-225
Oligosaccharides; Volume 11, Issue 2, 2020, Page 59-63
Organoleptic properties; Volume 11, Issue 1, 2020, Page 23-31
P
Permeate; Volume 11, Issue 12, 2020, Page 355-362
Phenolic compounds; Volume 11, Issue 2, 2020, Page 51-57
Phenolic compounds; Volume 11, Issue 5, 2020, Page 127-132
Physical properties; Volume 11, Issue 7, 2020, Page 199-202
Physical properties; Volume 11, Issue 7, 2020, Page 203-208
Physico-chemical properties; Volume 11, Issue 1, 2020, Page 23-31
Pleurotus mycelium; Volume 11, Issue 7, 2020, Page 187-193
Pomace; Volume 11, Issue 9, 2020, Page 277-283
Pomegranate syrup; Volume 11, Issue 12, 2020, Page 355-362
Portulaca oleracea L; Volume 11, Issue 11, 2020, Page 299-305
Potato strips; Volume 11, Issue 9, 2020, Page 247-250
Processed cheese; Volume 11, Issue 12, 2020, Page 377-383
Processed cheese spread; Volume 11, Issue 10, 2020, Page 285-288
Protein efficiency ratio; Volume 11, Issue 8, 2020, Page 231-233
Psidium guajava; Volume 11, Issue 4, 2020, Page 91-96
Q
Quality; Volume 11, Issue 12, 2020, Page 369-376
Quality indices; Volume 11, Issue 10, 2020, Page 289-292
Quinoa; Volume 11, Issue 1, 2020, Page 39-44
R
Ras cheese; Volume 11, Issue 1, 2020, Page 23-31
Ras cheese; Volume 11, Issue 6, 2020, Page 165-169
Rats; Volume 11, Issue 8, 2020, Page 231-233
Red cabbage; Volume 11, Issue 12, 2020, Page 331-336
Rice flour-based batter; Volume 11, Issue 9, 2020, Page 247-250
Roquefort cheese; Volume 11, Issue 6, 2020, Page 165-169
S
Salvia officinalis; Volume 11, Issue 1, 2020, Page 9-16
Sativoside; Volume 11, Issue 7, 2020, Page 199-202
Sensory evaluation; Volume 11, Issue 2, 2020, Page 65-73
Sensory evaluation; Volume 11, Issue 9, 2020, Page 247-250
Sensory quality; Volume 11, Issue 3, 2020, Page 83-89
Soaking; Volume 11, Issue 11, 2020, Page 313-319
Soft cheese; Volume 11, Issue 12, 2020, Page 337-341
Spices; Volume 11, Issue 1, 2020, Page 23-31
Sweet Lupin; Volume 11, Issue 4, 2020, Page 97-103
Sweet potato; Volume 11, Issue 1, 2020, Page 39-44
T
Taro flour; Volume 11, Issue 8, 2020, Page 235-239
Thyme extract; Volume 11, Issue 1, 2020, Page 33-38
Turnip leaves powder; Volume 11, Issue 7, 2020, Page 209-213
U
UF cheese; Volume 11, Issue 12, 2020, Page 337-341
UF-white soft cheese; Volume 11, Issue 6, 2020, Page 179-186
V
W
Wheat Flour; Volume 11, Issue 7, 2020, Page 203-208
Wheat flour-based batter; Volume 11, Issue 9, 2020, Page 247-250
X
Y
Z