| Studies on the therapeutic properties of Roselle (Hibiscus sabdariffa) calyx: A popular ingredient in the cuisine of North East India |
| Study of the food balance sheet and risk factor search |
| Study of the nutritional balance of vitamin and iron and its psychological impact on Moroccan students, in the case of the universities of Rabat, Marrakech, Tangier and Kenitra (Morocco) |
| Effects of protein and carbohydrate on glycogen resynthesis post exercise |
| Assessment of nutritional status of adults of Trans: Yamuna area of Allahabad |
| Potential of Moringa oleifera as a functional food ingredient: A review |
| Sensory acceptability, nutrient composition and cost of multigrain muffins |
| Assessing nutritional status and promoting awareness among male and female labourers aged between 18 to 50 years in and around Kolkata in the year 2016 |
| The hidden danger in packaged beverages sold in supermarkets |
| Quality assessment of apple (Malus pumila L.) juice treated with different chemical preservatives |
| Critical environmental factors that influence the presence of vibrio cholera in the setting of Nairobi |
| Studies on total phenolic content and antioxidant activities of aqueous acetone and methanolic extracts from raw and boiled rhizomes of Maranta arudinacea L. and Curcuma amada Roxb. |
| Optimization of dehydrated jack seed crisp using response surface methodology with the interaction of freezing time, blanching time and moisture level for better rehydration properties |
| Social and behavioral determinants of food safety in European union and republic of Macedonia |
| Analysis of socio demographic data pertaining to street food vendors in Mohali |
| Optimization of technique for developing ready to cook fish fillets using spice mix as preservative from fresh water fish (Catla catla) |
| Demographic and socio-economic determinants of availability and access dimensions of household food security in Kitui County, Kenya |
| Development, chemical analysis and sensory evaluation of whey based pineapple juice beverages |
| Effectiveness of food portion size estimation aids for diet assessment: A systematic review |
| Dietary diversity, water and sanitation practices and nutritional status of children aged 6-59 months in Kitui County, Kenya |
| Quality assessment of apricot (Prunus armeniaca L.) juice treated with different chemical preservatives |
| Nutritional value of selected wild edible leaves used by tribal communities of Attappady, Southern Western Ghats |
| Effect on Soyabean consumption on middle aged women |
| Designing a ready to serve herbal drink having energy, healing and refreshing effect for task oriented individuals |
| Physico-Chemical and organoleptic acceptability of rice bran oil in comparison to other selected oils |
| Development and evaluation of sensorial and antioxidant properties of dairy products prepared from milks of soybean and Bengal gram |
| Prevalance of over nutrition and impact of nutrition awareness among school going children of Cuttack district |
| The proximate and mineral composition of soaked and germinated kpaakpa (Hildegardia barteri) seed flour: A response surface methodology approach |
| Effect of storage period on physiochemical properties of apple: Pomegranate juice blends |
| Biochemical changes during ripening of banana: A review |
| Sensory qualities of processed health food based on cereals and vegetables |
| Development and Nutritional analysis of a fiber rich fruit concentrate |
| Efficacy on performance of athletes on supplementation of beetroot juice |
| A study on the nutritional status and eating pattern of adolescent school going boys of Chandigarh |
| Process optimization of gluten free cookies using cassava flour |
| Effect of superheated steam and conventional oven baking process on quality attributes of bread |
| Breast feeding practices in Chandigarh and Sri Ganganagar: A comparative study |
| Compositing of neglected and underutilized legumes for theoretical minimum amino acid score in elastin |
