Scindeks Assistant Scindeks Assistant — A system for serious journals and those aspiring to become one

Published February 11, 2021
Online First

Review article

José G. Gavídia-Valencia,Edmundo Venegas-Casanova,Zsanett Hajdu,Felipe R. Rubio-López,Miriam E. Gutiérrez-Ramos,Roger A. Rengifo-Penadillos,Carlos N. Sopán-Benaute,Keila A. Castro-Gálvez,Gladys Gonzales-Pósito,Guillermo S. Ruiz-Reyes,Ricardo Diego Albuquerque
RECENT REVIEW ON ETHNOMEDICINAL, PHARMACOLOGICAL AND CHEMICAL ASPECTS OF BANANA (MUSA PARADISIACA): Review on ethnomedicine, pharmacology and chemistry of banana
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Original research paper

majdi kairalla
EFFECTS OF PROPOLIS POWDER ON GROWTH PERFORMANCE, PHYSIOLOGICAL TRAITS AND CARCASS CHARACTERISTICS OF BROILER CHICKENS
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Sandra Jakšić,Tamara Galić,Ema Gardić,Tomislav Kačarević,Ksenija Nešić,Nenad Popov,Milica Živkov Baloš
HISTAMINE IN PET FOOD
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Asmaa,Hanaa ,Abdelgawad
SUNFLOWER WAX-BASED OLEOGEL FROM OILS REFINING WASTES AS A SHORTENING ALTERNATIVE IN CUPCAKE
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Abderrahmane Mokrani
IMPACT OF DOMESTIC COOKING (BOILING) ON PHENOLIC CONTENTS AND ANTIOXIDANT ACTIVITY IN VARIOUS LENTIL CULTIVARS
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Dejan Dragan Miladinovic
REPLACING FISH MEAL WITH UNTREATED AND ENZYMATICALLY TREATED TORULA YEAST (CYBERLINDNERA JADINII) AFFECTS PELLETING DIE FLOW RESISTANCE AND PHYSICAL PROPERTIES OF THE FEED PELLETS
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ADITYA .
IMPACT OF DRYING METHODS AND SOLVENT EXTRACTION ON THE ANTIBACTERIAL PROPERTIES OF POMEGRANATE (PUNICA GRANATUM L.)
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Jonathan Perez
MODELING OF THE HEAT AND MASS TRANSFER IN DRYING OF FERMENTED CACAO (THEOBROMA CACAO L.) BEANS
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Pornpan Phuapaiboon
EFFECTS OF PURE AND COMMERCIAL PROBIOTIC CULTURES ON GAMMA-AMINOBUTYRIC ACID (GABA) FORMATION AND QUALITY ATTRIBUTES OF THAI FERMENTED PORK SAUSAGE (NHAM)
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JOMARIE SALAR,Mary Ann Jilly Ramirez
PHYSICOCHEMICAL, ANTIOXIDANT, AND ANTIMICROBIAL PROPERTIES OF A SYNBIOTIC DRINK BASED ON MALABAR MELASTOME (MELASTOMA MALABATHRICUM L.) AND SOYMILK
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Saja A. Salim,Omar Y. AL-abbasy,Ahmed M. Sadoon
CLEAN-LABEL PRESERVATION OF APPLE SLICES BY APPLYING AQUEOUS SUMAC EXTRACT: ANTIFUNGAL AND ANTIBROWNING ACTIVITIES
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Emmanuel Anyachukwu Irondi,Hope Aina,Abdulhakeem Sulyman,Yunus Imam,Wasiu Awoyale,Emmanuel Ajani
NUTRACEUTICAL, PROXIMATE, AND SENSORY QUALITIES OF READY-TO-CONSUME BAMBARA GROUNDNUT DAIRY SUBSTITUTE SUPPLEMENTED WITH BULLOCK AND GINGER POWDER
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Navin Gautam,Binu Acharju,Dhan Bahadur Karki,Prapti Karki
EFFECTS OF GERMINATION TIME AND DRYING TEMPERATURE ON CHEMICAL AND SENSORY QUALITY OF FINGER MILLET FLOUR
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Sri Anna Marliyati,Iza Ayu Saufani,Eny Palupi,Ekowati Handharyani
FERMENTED BUFFALO MILK (DADIH) POWDER AS PARABIOTICS WITH LOWERED WATER ACTIVITY TO PROTECT OXIDATIVE STRESS AND LIVER INJURY
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Nur Kusmiyati,Elok Zubaidah,Emmanuel Raphael Lesmana,Ulfah Utami
ISOLATION AND IDETIFICATION OF LACTIC ACID BACTERIA FROM ANNA APPLE CULTIVAR (Malus domestica var. Anna) AS POTENTIAL EXOPOLYSACCHARIDE PRODUCER
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Short communication

Nguyen Tien,Nguyen Lam,Hoang Kha,Nguyen Loc
DEVELOPMENT AND APPLICATION OF MULTIPLEX PCR FOR THE DETECTION OF ESCHERICHIA COLI AND VIBRIO CHOLERAE IN STREET FOODS
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