| Evaluation and method validation of sodium cyclamate in watermelon by LC-MS/MS |
| Comparative study of the prevalence of obesity in private schools and public schools in Brazzaville |
| Food containing added sugar: frequency of consumption and preference among Brazilian university student |
| Product development and acceptability of bottled Big-eyed Scad Selar crumenophthalmus in Spanish-oil style with organic flavoring |
| Effect of an anti-oxidant rich tart cherry and whey drink on the recovery of delayed onset muscle soreness |
| A sustainable approach for value addition in cookies by effective utilization of watermelon and pineapple by products |
| Development of gluten free biscuits and evaluation of functional properties of composite flour |
| Production and quality evaluation of cookies produced from flour blends of sprouted mungbean (Vigna radiata) and malted sorghum (Sorghum bicolor (L) Moench) |
| A review on Nano-Technology and its application in food industry |
| Composition and effect of Desmodium triflorum leaf meal on the growth of broiler starter chicks |
| A study on the sensory quality, nutrient content and shelf life of kavuni rice flour |
| Formulation and evaluation of herbal syrup analogous of ginger, basil and stevia |
| Effects of slice thickness and drying temperature on total anthocyanin content and antioxidant capacity of steamed purple sweet potato powder |
| Isolation and determination of chemical composition of sweet potato starch using Viscozyme cassava C |
| Proximate composition and organoleptic properties of snack made from fermented complementary soybean (glycine max) and Bambara nut (Vigna Subterranea). |
| Quality assessment of porridges produced from millet, pigeon pea and crayfish flours |
| Antifungal activity of the ethyl acetate extract of Cyperus rotundus rhizome against certain fungi responsible for food spoilage and plant diseases |
| Comparative study of tray dryer, infrared dryer and hot air oven for drying of chickpeas |
| Concept of transformation and incorporation of nutriment in the body: A review |
| Effects of groundnut (Arachis hypogaea) powder on quality attributes and consumer acceptance of pound cakes |
| Microbial and physicochemical properties of date jam with inclusion of apple and orange fruits |
| Nutrient evaluation of infant food produced from orange fleshed sweet potatoes (Ipomoea batatas) and soybean blends (Glycine max) |
| Chemical and sensory evaluation of complementary foods produced from sorghum, African yam bean and crayfish flours |
| Comparative study on health status between hypothyroidism with diabetic patient (Sample-1), hypothyroidism patient (Sample-2) and diabetic patient (Sample-3) 30-50 years (Female), Tamluk, West Bengal |
| Preparation, processing and nutritional attribute of spirulina by product |
| Effect of cross-linking on structural, chemical and functional properties of corn starch |
| Determination of antioxidants and phenolic contents in curry and Tulsi leaves |
| Variation of women dietary diversity according to Burkina Faso agricultural periods |
| Consumer awareness towards organic food and their preferences |
| Quality evaluation of local Cameroonian mackerel (Scomber scombrus) processed by different methods |
| Impact of Age and Gender on the Perceptual Response of Sri Lankan Consumers for different types of Biscuits |
| Characterization and ranking of commercial vanilla flavoured set yoghurt marketed in Sri Lanka |
| Effect of palm oil inclusion on the quality of garri produced from white and yellow cassava (Manihot esculenta cranz) roots |
| Assessment of microbiological quality of ready to eat meat sandwiches in new valley governorate |
| Antioxidant activities and physicochemical properties of spiced Kunu beverage |
