| 1 | Evaluation and method validation of sodium cyclamate in watermelon by LC-MS/MS Authors: Dr. KJ Balasubramani, Sunitha C, Harathi C, Sivaraman KP |
| 2 | Comparative study of the prevalence of obesity in private schools and public schools in Brazzaville Authors: Itoua Okouango YS, Okondza Nohya Delvina, Elenga Michel |
| 3 | Food containing added sugar: frequency of consumption and preference among Brazilian university student Authors: Luciene Reis, Camilla Oliveira, Leiliane Romualdo, Gabriel Miranda, Marco Aurélio Rosa, Andréa Maria Vargas, Efigênia Ferreira |
| 4 | Product development and acceptability of bottled Big-eyed Scad Selar crumenophthalmus in Spanish-oil style with organic flavoring Authors: Doname Asuncion Reyes |
| 5 | Effect of an anti-oxidant rich tart cherry and whey drink on the recovery of delayed onset muscle soreness |
| 6 | A sustainable approach for value addition in cookies by effective utilization of watermelon and pineapple by products Authors: Sivapriya Balagopal, Diya Roy, Mary Celine Joe Nidhiry, Alphonse Maria Joseph, Janaki S |
| 7 | Development of gluten free biscuits and evaluation of functional properties of composite flour Authors: Chaudhari Ankita G, Deshmukh Sheetal D, Dr. Bhotmange Madhukar G |
| 8 | Production and quality evaluation of cookies produced from flour blends of sprouted mungbean (Vigna radiata) and malted sorghum (Sorghum bicolor (L) Moench) Authors: Offia-Olua Blessing I, Akubuo Kingsley K |
| 9 | A review on Nano-Technology and its application in food industry Authors: Souvik Tewari, Dnyaneshwar Babasaheb Shinde, Chandra Shekhar Mourya, Swati Shukla |
| 10 | Composition and effect of Desmodium triflorum leaf meal on the growth of broiler starter chicks Authors: Akpet Samuel Ori |
| 11 | A study on the sensory quality, nutrient content and shelf life of kavuni rice flour Authors: Jenifer Christabel R, Dr. Annette Beatrice D |
| 12 | Formulation and evaluation of herbal syrup analogous of ginger, basil and stevia Authors: Snehal Jadhav, Pawan Kumar, Ramalakshmi K, Yogita chavan, Sahoo AK |
| 13 | Effects of slice thickness and drying temperature on total anthocyanin content and antioxidant capacity of steamed purple sweet potato powder Authors: Pham Van Hung, Ung Nguyen Hoang Truc |
| 14 | Isolation and determination of chemical composition of sweet potato starch using Viscozyme cassava C Authors: Pham Van Hung, Nguyen Thi Ngoc Suong |
| 15 | Proximate composition and organoleptic properties of snack made from fermented complementary soybean (glycine max) and Bambara nut (Vigna Subterranea). Authors: Adamu Jibril, Egwim Evans C |
| 16 | Quality assessment of porridges produced from millet, pigeon pea and crayfish flours Authors: Okoye JI, Umerah NN, Ani EC |
| 17 | Antifungal activity of the ethyl acetate extract of Cyperus rotundus rhizome against certain fungi responsible for food spoilage and plant diseases Authors: Meera Pal, JS Srivastava |
| 18 | Comparative study of tray dryer, infrared dryer and hot air oven for drying of chickpeas Authors: Rihana H, Lubna, Shravya K, Jhansi A, Tasleem P, Bhasker Vellanki |
| 19 | Concept of transformation and incorporation of nutriment in the body: A review Authors: Dr. Tariq Nadeem Khan, Dr. Tasfiya Hakeem Ansari, Mohd. Zulkifle |
| 20 | Effects of groundnut (Arachis hypogaea) powder on quality attributes and consumer acceptance of pound cakes Authors: Said B Saifullah |
| 21 | Microbial and physicochemical properties of date jam with inclusion of apple and orange fruits Authors: Makanjuola, Olakunle Moses, Alokun Omotayo Aderonke |
| 22 | Nutrient evaluation of infant food produced from orange fleshed sweet potatoes (Ipomoea batatas) and soybean blends (Glycine max) Authors: Oguizu AD, Utah-Iheanyichukwu C, Raymond JC |
| 23 | Chemical and sensory evaluation of complementary foods produced from sorghum, African yam bean and crayfish flours Authors: Egbujie AE, Okoye JI |
| 24 | 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 Authors: Sudip Kumar Das, Kaushiki Ganguly, Swati Shukla, Souvik Tewari |
| 25 | Preparation, processing and nutritional attribute of spirulina by product Authors: Neeraj Verma, Sunita Mishra |
| 26 | Effect of cross-linking on structural, chemical and functional properties of corn starch Authors: Sudhakara Rao J, R Parimalavalli |
| 27 | Determination of antioxidants and phenolic contents in curry and Tulsi leaves |
| 28 | Variation of women dietary diversity according to Burkina Faso agricultural periods Authors: Ousmane Ouedraogo, Ella Wendinpuikondo Raketa Compaore, Sabiba Kou’santa Emile Amouzou, Mamoudou Hama Dicko |
| 29 | Consumer awareness towards organic food and their preferences Authors: Anoushka Darga, Ashlesha Pendli |
| 30 | Quality evaluation of local Cameroonian mackerel (Scomber scombrus) processed by different methods Authors: Mbassi Josiane EG, Tsafack Aristote LS, Maboune Abeline S, Eyenga Eliane F, Sophie Ngono E, Bongse Kari P |
| 31 | Impact of Age and Gender on the Perceptual Response of Sri Lankan Consumers for different types of Biscuits Authors: Gunathilaka UGSA, Wijewardhana US, Navaratne SB |
| 32 | Characterization and ranking of commercial vanilla flavoured set yoghurt marketed in Sri Lanka Authors: NMNK Narayana, EAPS Edirimanna, RAUJ Marapana, Piyaratne, MKDK |
| 33 | Effect of palm oil inclusion on the quality of garri produced from white and yellow cassava (Manihot esculenta cranz) roots Authors: Ndife Joel, Nwaubani Oluchi, Aniekpeno I Elijah |
| 34 | Assessment of microbiological quality of ready to eat meat sandwiches in new valley governorate Authors: Sotohy Sotohy, Esraa Mohamed, Ashraf Abd EL-Malek |
| 35 | Antioxidant activities and physicochemical properties of spiced Kunu beverage Authors: Ukom AN, Kanu CF, Ndife J |
