International Journal of Food Science and Nutrition

Himani Joshi, Aparna Kuna, Metra Naga Lakshmi, M Shreedhar, A Kiran Kumar. Effect of stage of maturity, ripening and storage on antioxidant content and activity of Mangifera indica L. var. Manjira. International Journal of Food Science and Nutrition. 2017; 2(3): 01-09.

Sharma Luxita, Diksha Goyal. Sensory evaluation of Food product developed from various variations of Catharanthus Roseus and Ragi flour. International Journal of Food Science and Nutrition. 2017; 2(3): 10-12.

Oraka Cecilia Ogechukwu, Okoye, Joseph Ikechukwu. Effect of heat processing treatments on the nutrient and anti-nutrient contents of lima bean (Phaseolus lunatus) flour. International Journal of Food Science and Nutrition. 2017; 2(3): 13-17.

Dr. Luxita Sharma, Richa Singh, Meghna Chandra. Acceptability evaluation of fibre rich cookies using carrot pomace and lotus stem. International Journal of Food Science and Nutrition. 2017; 2(3): 18-20.

Tahsin Kazi, Sanjay Gajanan Auti. Screening of higher mineral containing finger millet landraces from Maharashtra. International Journal of Food Science and Nutrition. 2017; 2(3): 21-25.

Bouhika Eddie Janvier, Moussoki Jean Martin, Mabounda Kounga Paul Roger, Guie Guénolé, Pambou Moussitou Jean Didier, Bouhika Mpandi Bodrova Sedric, Mboutou Burton Calvin, Milandou Edith Geneviève, Nkaya Ngouamba Albert, Mokondjimobe Etienne, Mbemba François. Prevalence of carbohydrate ration in Congolese endurance runners: case of Brazzaville athletes. International Journal of Food Science and Nutrition. 2017; 2(3): 26-31.

Chilkunda Sannaiah Shivakumara, Dr. Usha Devi C. Kashmir walnuts: Study on fatty acid composition and antioxidant activity. International Journal of Food Science and Nutrition. 2017; 2(3): 32-35.

Jenit K Joy, C Aswini, P Siddhuraju. Studies on mineral profile and antioxidant potential of differentially processed lesser known green leafy vegetables (Achyranthes aspera L. and Talinum triangulare L.). International Journal of Food Science and Nutrition. 2017; 2(3): 36-44.

FT Sheyin. A survey of the knowledge and use of dietary supplements by some population settlements in Zaria, Kaduna State, Nigeria. International Journal of Food Science and Nutrition. 2017; 2(3): 45-49.

Tadessa Daba. Nutritional and Soio-Cultural Values of Teff (Eragrostis tef) in Ethiopia. International Journal of Food Science and Nutrition. 2017; 2(3): 50-57.

Aristea Baschali, Effie Tsakalidou, Adamantini Kyriacou, Antonia-Leda Matalas. Understanding consumers’ perceptions, behavior and attitudes towards homemade non- and low- alcoholic fermented beverages in on-line comments: A content analysis. International Journal of Food Science and Nutrition. 2017; 2(3): 58-67.

JAEC Jayawardena, MPG Vanniarachchi, MAJ Wansapala. Freezing point depression of different Sucrose solutions and coconut water. International Journal of Food Science and Nutrition. 2017; 2(3): 68-71.

TC Manawadu, KGT Gunathilake, SB Navaratne. Food safety knowledge and practices of Sri Lankan individual households. International Journal of Food Science and Nutrition. 2017; 2(3): 72-76.

Purvi Nishad, Mohini. Effect of vitamin E supplementation on heavy metal induced renal toxicity in rat model. International Journal of Food Science and Nutrition. 2017; 2(3): 77-79.

Haripriya A, Lidiya Mercy S. Development and quality assessment of horse gram based instant dosa mix. International Journal of Food Science and Nutrition. 2017; 2(3): 80-84.

Dr. SS Bhale. Nutritional status of adolescent girls (13-14yrs) of rural area of Nanded district. International Journal of Food Science and Nutrition. 2017; 2(3): 85-86.

Anindita Deb Pal. A novel insight into anti-angiogenic foods. International Journal of Food Science and Nutrition. 2017; 2(3): 87-93.

Kiin-Kabari DB, Emelike NJT, * Ebere CO. Influence of drying techniques on the quality characteristics of wheat flour cookies enriched with moringa (Moringa oleifera) leaf powder. International Journal of Food Science and Nutrition. 2017; 2(3): 94-99.

Kushwaha Sonam, Singh Neetu. A comparative study on nutritional profile of spirulina cookies. International Journal of Food Science and Nutrition. 2017; 2(3): 100-102.

Disha Bindra, Pushpa Shukla, Soumya Gupta. Hypocaloric Fruit Spreads to Smack Healthy Snacks. International Journal of Food Science and Nutrition. 2017; 2(3): 103-113.

Disha Bindra, Pushpa Shukla, Soumya Gupta. ‘Does food proportions matter to diabetics?’- Development and evaluation of flour mixes and their products for suitability in diabetic diet. International Journal of Food Science and Nutrition. 2017; 2(3): 114-123.

Preeti Khanna, Sumit Mohan. Acceptability & incorporation of oats in the Indian diet. International Journal of Food Science and Nutrition. 2017; 2(3): 124-131.

Kaushalya Wijayasekara, Jagath Wansapala. Uses, effects and properties of monosodium glutamate (MSG) on food & nutrition. International Journal of Food Science and Nutrition. 2017; 2(3): 132-143.

Abdellatif BOUR, Zineb LEBIAD. The appearance of lactase persistence: Between a selective genetic mutation and food and environmental adaptation. International Journal of Food Science and Nutrition. 2017; 2(3): 144-147.

Bruna Juber de Araújo, Dôuglas Nunes, Carla Lima, Enyara Rezende Morais, Cristina Fürstenau. Chemical and bromatological analyses of different corn (Zea mays, l.) Seeds varieties. International Journal of Food Science and Nutrition. 2017; 2(3): 148-153.

Ude Emmanuel Fame, Udeh Grace Njoku, Emmanuel Okechukwu Ogueji, Chukwu Ifeanyichukwu, Iheanacho Chidi Stanley, Christian Emeka Mbah, Ibrahim Baba Usman. Analysis of technical efficiency of three fish processing methods and proximate assay on Ilisha Africana (Bloch, 1795). International Journal of Food Science and Nutrition. 2017; 2(3): 154-158.