The International Journal of Food Properties publishes original research papers devoted to all scientific and applied aspects of food properties. The emphasis is on measurement methods, development of standards, and data on food properties, predictions, and applications. The International Journal of Food Properties brings together the widely scattered research in the area of food properties and provides an international forum for scientists and technologists for rapid dissemination of their research results, ideas, and knowledge. Other features include review articles, book reviews, letters to the editor, conference papers, news, and commercial advertisements.
《国际食品特性杂志》发表原创研究论文，致力于食品特性的所有科学和应用方面。重点是测量方法、标准的制定、食品特性数据、预测和应用。《国际食品特性杂志》汇集了食品特性领域广泛分散的研究成果，为科学家和技术人员提供了一个国际论坛，以快速传播他们的研究成果、想法和知识。其他功能包括评论文章、书评、给编辑的信、会议论文、新闻和商业广告。
Antioxidant and antibacterial activity of seven predominant terpenoids
来源期刊：International Journal of Food PropertiesDOI：10.1080/10942912.2019.1582541
Influence of origins and bee species on physicochemical, antioxidant properties and botanical discrimination of stingless bee honey
来源期刊：International Journal of Food PropertiesDOI：10.1080/10942912.2019.1576730
Anticholinesterase, antioxidant potentials, and molecular docking studies of isolated bioactive compounds from Grewia optiva
来源期刊：International Journal of Food PropertiesDOI：10.1080/10942912.2019.1650763
Color and flavor of flaxseed protein hydrolysates Maillard reaction products: effect of cysteine, initial pH, and thermal treatment
来源期刊：International Journal of Food PropertiesDOI：10.1080/10942912.2019.1573830
Chemical characterization of sulfated polysaccharides from Gracilaria gracilis and Ulva lactuca and their radical scavenging, metal chelating, and cholinesterase inhibitory activities
来源期刊：International Journal of Food PropertiesDOI：10.1080/10942912.2019.1573831
Study of sensitivity evaluation on ridgetail white prawn (Exopalaemon carinicauda) quality examination methods
来源期刊：International Journal of Food PropertiesDOI：10.1080/10942912.2019.1617304
Anticholinergic and antidiabetic effects of isoeugenol from clove (Eugenia caryophylata) oil
来源期刊：International Journal of Food PropertiesDOI：10.1080/10942912.2019.1597882
Quality and stability evaluation of chicken meat treated with gamma irradiation and turmeric powder
来源期刊：International Journal of Food PropertiesDOI：10.1080/10942912.2019.1575395
Color changes kinetics during deep fat frying of kohlrabi (Brassica oleracea var. gongylodes) slice
来源期刊：International Journal of Food PropertiesDOI：10.1080/10942912.2019.1593616
Soluble and insoluble-bound phenolics and antioxidant activity of various industrial plant wastes
来源期刊：International Journal of Food PropertiesDOI：10.1080/10942912.2019.1656233
Characteristics and chemical compositions of Pingwu Fuzhuan brick-tea, a distinctive post-fermentation tea in Sichuan province of China
来源期刊：International Journal of Food PropertiesDOI：10.1080/10942912.2019.1614951
Nutraceuticals and antioxidant properties of Lonicera japonica Thunb. as affected by heating time
来源期刊：International Journal of Food PropertiesDOI：10.1080/10942912.2019.1599389
Characteristics of resistant starch in water chestnut flour as improved by preconditioning process
来源期刊：International Journal of Food PropertiesDOI：10.1080/10942912.2019.1588300
Starch content and physicochemical properties of green wheat starch
来源期刊：International Journal of Food PropertiesDOI：10.1080/10942912.2019.1651739
Fourier transform infrared spectroscopy and multivariate analysis of milk from different goat breeds
来源期刊：International Journal of Food PropertiesDOI：10.1080/10942912.2019.1668803
Rapid detection and visualization of slight bruise on apples using hyperspectral imaging
来源期刊：International Journal of Food PropertiesDOI：10.1080/10942912.2019.1669638
Comparative study for the volatile constituents and the antioxidant activity of the essential oils of dried Achillea fragrantissima cultivated in Madinah Monawara, Saudi Arabia and Egypt
来源期刊：International Journal of Food PropertiesDOI：10.1080/10942912.2019.1588901
Characterization of extracted phenolics from black cumin (Nigella sativa linn), coriander seed (Coriandrum sativum L.), and fenugreek seed (Trigonella foenum-graecum)
来源期刊：International Journal of Food PropertiesDOI：10.1080/10942912.2019.1599390
Isolation and identification of the angiotensin-I converting enzyme (ACE) inhibitory peptides derived from cottonseed protein: optimization of hydrolysis conditions
来源期刊：International Journal of Food PropertiesDOI：10.1080/10942912.2019.1640735
Chemical and mineral composition of raw goat milk as affected by breed varieties available in Malaysia
来源期刊：International Journal of Food PropertiesDOI：10.1080/10942912.2019.1610431
Protein structure and sulfhydryl group changes affected by protein gel properties: process of thermal-induced gel formation of myofibrillar protein
来源期刊：International Journal of Food PropertiesDOI：10.1080/10942912.2019.1656231
Antioxidant effects of lotus (Nelumbo nucifera) root and leaf extracts and their application on pork patties as inhibitors of lipid oxidation, alone and in combination
来源期刊：International Journal of Food PropertiesDOI：10.1080/10942912.2019.1588295
Biological activities and characterization of polysaccharides from the three Australian Sweet Lupins
来源期刊：International Journal of Food PropertiesDOI：10.1080/10942912.2019.1588298
SPME/GC-MS characterization of volatile compounds of Chinese traditional-chopped pepper during fermentation
来源期刊：International Journal of Food PropertiesDOI：10.1080/10942912.2019.1684320
Protein degradation, color and textural properties of low sodium dry cured beef
来源期刊：International Journal of Food PropertiesDOI：10.1080/10942912.2019.1591444
Analyzing volatiles in brown rice vinegar by headspace solid-phase microextraction (SPME)–Arrow: Optimizing the extraction conditions and comparisons with conventional SPME
来源期刊：International Journal of Food PropertiesDOI：10.1080/10942912.2019.1634099
Quality index method (QIM) sensory scheme for gutted greenback grey mullet Chelon subviridis and its shelf life determination
来源期刊：International Journal of Food PropertiesDOI：10.1080/10942912.2019.1599388
Physicochemical characteristics and molecular structures of gelatin extracted from bovine skin: effects of actinidin and papain enzymes pretreatment
来源期刊：International Journal of Food PropertiesDOI：10.1080/10942912.2019.1576731
A shape equation for Hayward Kiwifruit
来源期刊：International Journal of Food PropertiesDOI：10.1080/10942912.2019.1584631
Antioxidant activity of peptides in postmortem aged duck meat as affected by cooking and in vitro digestion
来源期刊：International Journal of Food PropertiesDOI：10.1080/10942912.2019.1605374
Optimization of spray-drying conditions for the preparation of whey protein concentrate–iron complex using response surface methodology
来源期刊：International Journal of Food PropertiesDOI：10.1080/10942912.2019.1651735
Bioactive Compounds Responsible for Antioxidant Activity of Different Varieties of Date (Phoenix dactylifera L.) Elucidated by 1H- NMR Based Metabolomics
来源期刊：International Journal of Food PropertiesDOI：10.1080/10942912.2019.1590396
Shelf Life of Saurida tumbil during Storage at Refrigeration Condition as affected by Gelatin-Based Edible Coatings Incorporated with propolis Extract
来源期刊：International Journal of Food PropertiesDOI：10.1080/10942912.2019.1651738
Cup quality attributes of Catimors as affected by size and shape of coffee bean (Coffea arabica L.)
来源期刊：International Journal of Food PropertiesDOI：10.1080/10942912.2019.1603997
Lipolytic degradation, water and flavor properties of low sodium dry cured beef
来源期刊：International Journal of Food PropertiesDOI：10.1080/10942912.2019.1642354
Relationship between accumulated temperature and quality of paddy
来源期刊：International Journal of Food PropertiesDOI：10.1080/10942912.2019.1566241
Characterization of microstructure, physicochemical and functional properties of corn varieties using different analytical techniques
来源期刊：International Journal of Food PropertiesDOI：10.1080/10942912.2019.1596124
Untargeted metabolomics based on GC-TOF-MS reveals the optimal pre-fermentation time for black glutinous rice wine
来源期刊：International Journal of Food PropertiesDOI：10.1080/10942912.2019.1705481
Quality characteristics of refrigerated mackerel Scomberomorus commerson using gelatin-polycaprolactone composite film incorporated with lysozyme and pomegranate peel extract
来源期刊：International Journal of Food PropertiesDOI：10.1080/10942912.2019.1702997
Comparison of the bioactive chemical components and antioxidant activities in three tissues of six varieties of Citrus grandis ‘Tomentosa’ fruits
来源期刊：International Journal of Food PropertiesDOI：10.1080/10942912.2019.1683027
Rheological properties and structure of myofibrillar protein extracted from Oratosquilla oratoria muscle as affected by ultra-high pressure
来源期刊：International Journal of Food PropertiesDOI：10.1080/10942912.2019.1642915
Textural characteristics of safe dishes for dysphagic patients: a multivariate analysis approach
来源期刊：International Journal of Food PropertiesDOI：10.1080/10942912.2019.1597881
Color, texture and enzyme activities of Hypsizygus marmoreus as affected by heating combined with color protection and hardening
来源期刊：International Journal of Food PropertiesDOI：10.1080/10942912.2019.1566242
Investigation of benzoic acid and sorbic acid in snack foods in Jilin province, China
来源期刊：International Journal of Food PropertiesDOI：10.1080/10942912.2019.1599011
Evolution of the aromatic profile of traditional Msalais wine during industrial production
来源期刊：International Journal of Food PropertiesDOI：10.1080/10942912.2019.1612428
Simultaneous determination of saffron and synthetic dyes in ready-to-cook Iranian barbecued chicken by HPLC
来源期刊：International Journal of Food PropertiesDOI：10.1080/10942912.2019.1666870
Chemopreventive effect of coffee against colorectal cancer and hepatocellular carcinoma
来源期刊：International Journal of Food PropertiesDOI：10.1080/10942912.2019.1593193
Rice varieties in relation to saltine rice cracker quality
来源期刊：International Journal of Food PropertiesDOI：10.1080/10942912.2019.1691587
1,3-Dioleoyl-2-palmitoylglycerol-rich triacylglycerol characterization by three processing methods
来源期刊：International Journal of Food PropertiesDOI：10.1080/10942912.2019.1632345
Correction Notice
来源期刊：International Journal of Food PropertiesDOI：10.1080/10942912.2019.1698536
