International Journal of Food Science and Nutrition

V Smitha, V Vadivel. Phytochemical composition and antioxidant potential of itching beans (Mucuna pruriens var. pruriens (L.) DC): A less-known food and medicinal legume. International Journal of Food Science and Nutrition. 2019; 4(4): 01-05.

SD Deshmukh, NM Bhivagade. Preparation of sugar-free multigrain biscuits. International Journal of Food Science and Nutrition. 2019; 4(4): 06-10.

Juliana Arruda Ramos, Flávia Aparecida de Carvalho Mariano-Nasser, Mariana Albano, Ary Fernandes Junior, Rogério Lopes Vieites. Viability of probiotics and bioactive compounds in avocado paste. International Journal of Food Science and Nutrition. 2019; 4(4): 11-17.

Mohammad Shahid Masroor, Mohammad Salim, Shagufta Parween, Pradeep Kumar Singh. How can prebiotics and synbiotics be useful to human health . International Journal of Food Science and Nutrition. 2019; 4(4): 18-22.

Rania Zaki, Ashraf Abd El-Malek. Detection of Listeria monocytogenes in wild and cultured Nile Tilapia fish (Oreochromis niloticus). International Journal of Food Science and Nutrition. 2019; 4(4): 23-25.

Gina Firgianti, Marleen Sunyoto, Bambang Nurhadi. The effect of size reduction and steaming duration on the characteristics of purple sweet potato as the initial process of annealing flour making. International Journal of Food Science and Nutrition. 2019; 4(4): 26-31.

Beugré Grah Avit Maxwell, Gnahe Dago André, Niaba Koffi Pierre Valery, Blei sika Hortence, Yao N’zué Binjamin, Gnakri Dago. Caractérisation physico-chimique et sanitaire des aliments de complément à base d’ignames (Dioscorea rotundata, Dioscorea cayenensis et Dioscorea alata) consommés dans la région du Haut Sassandra (Côte d’Ivoire). International Journal of Food Science and Nutrition. 2019; 4(4): 32-36.

Mamatha Rani R, Chavan UD, Kotecha PM, Lande SB. Instant puttu mix preparation from finger millet and foxtail millet. International Journal of Food Science and Nutrition. 2019; 4(4): 37-42.

Ronali Balasooriya, Mewan Kooragoda, Pradeepa Jayawardhane. Comparative analysis on physical and chemical characteristics of commercially manufactured/ processed green tea in Sri Lanka. International Journal of Food Science and Nutrition. 2019; 4(4): 43-47.

Bruno Henrique Gomes, Carla Ferreira de Lima, Mariana Gonçalves Mendes, Ana Maria Bonetti, Cristina Ribas Fürstenau, Marcos Vieira de Faria, Robson José de Oliveira Júnior, Ana Paula Oliveira Nogueira. Chemical composition and nutritional of pequi fruits (Caryocar brasiliense Camb.) with and without thorns at the endocarp. International Journal of Food Science and Nutrition. 2019; 4(4): 48-55.

Snehlata Tiwari, Sangeeta Shukla, Kaushal Kishor. Study on cost of production for value added herbal wine from Hibiscus rosa-sinenesis by using different strains of Saccharomyces cerevisiae. International Journal of Food Science and Nutrition. 2019; 4(4): 56-57.

CH Rajashekar, Dr. T Jyothirmayi, V Bhasker, Srinivas maloo. Development and optimisation of millet basedextruded snack using barnyard and finger millet. International Journal of Food Science and Nutrition. 2019; 4(4): 58-60.

Atere AV, Oyetayo VO, Akinyosoye FA. Effects of starter culture on the Proximate, Antioxidant, Antinutritional and Mineral composition of fermented Parkia biglobosa seeds to produce Iru. International Journal of Food Science and Nutrition. 2019; 4(4): 61-65.

Okoye JI, Umerah NN, Ene GI. Evaluation of nutrient composition and organoleptic properties of cookies produced from composite flours of sorghum, black bean and cocoyam. International Journal of Food Science and Nutrition. 2019; 4(4): 66-71.

MY Namitha, UD Chavan, PM Kotecha, SB Lande. Studies on nutritional and storage qualities of foxtail millet Sev. International Journal of Food Science and Nutrition. 2019; 4(4): 72-77.

KK Sri Mohana Priya, Payel DasGupta. Preparation and evaluation of blended papaya-mango powder by foam mat drying. International Journal of Food Science and Nutrition. 2019; 4(4): 78-85.

Terseer Iyene Addai. Antibiotic resistance and MAR index of Escherichia coli O157:H7 and Salmonella species isolated from smoked rat meat sold in Zaria, Nigeria. International Journal of Food Science and Nutrition. 2019; 4(4): 86-93.

Ugwuona Fabian, Ani Jane, Uzochukwu Onwuzuruike, Ukom Anthony, Ndife Joel. Antioxidant properties of Ethiopian pepper in scavenging1, 1-Diphenyl Picryl-2-hydrazyl radical and in suppressing rancidity in African breadfruit during storage. International Journal of Food Science and Nutrition. 2019; 4(4): 94-98.

Ogunbiyi MO, Adejumo BA, Gbabo A, Chinma CE. Physical and cooking qualities of milled rice parboiled at optimal conditions for three selected Rice varieties in Nigeria. International Journal of Food Science and Nutrition. 2019; 4(4): 99-105.

Elmehrach khadija, Afella lhoussaine, Fahmi fadma, Amri oukacha, Hatimi abdelhakim, Tahrouch saida. Development of a novel carob fortified yoghurt: Characterization of some Physicochemical and Organoleptic properties. International Journal of Food Science and Nutrition. 2019; 4(4): 106-110.

Varis Ali, Smita Majumder, Kaushal Kishor, John David. Study of the different levels of physicochemical and microbial spirulina (Arthrospira platensis) on quality of soufflé. International Journal of Food Science and Nutrition. 2019; 4(4): 111-116.

Mohammad Mainuddin Molla, Ebeydulla Rahman, Xin Ren, Chao Wang, Anjumanara Khatun, Ashfak Ahmed Sabuz, Mostafa Kamal, Mahfujul Alam, Qun Shen. Characterization and quality evaluation of Foxtail Millet (Setaria Italica) protein. International Journal of Food Science and Nutrition. 2019; 4(4): 117-122.

Akshitha M, Sridevi P, Mahesh K, Bhagavan Raju M. Estimation of synthetic dyes in various food samples by spectrophotometric methods. International Journal of Food Science and Nutrition. 2019; 4(4): 123-126.

Faten Mezni, Sondes Fkiri, Awatef Slama, Naoufel Souayah, Mohamed Larbi Khouja, Abdelhamid Khaldi, Zouhaier Nasr. in vitro antifungal activity of Pinus pinaster Ait. Needles extracts. International Journal of Food Science and Nutrition. 2019; 4(4): 139-143.

Faten Mezni, Sondes Fkiri, Boutheina Stiti, Abdelhamid Khaldi. Chemical characterization of Bluish-Black and Yellowish-White fruits of Myrtus communis L.. International Journal of Food Science and Nutrition. 2019; 4(4): 144-146.

Nhu Bich Ma, Ngoc Lieu Le. Effects of extraction conditions on total phenolic content and antioxidant capacity of the extract from Thai basil (Ocimum basilicum var. thyrsiflora) leaves. International Journal of Food Science and Nutrition. 2019; 4(4): 147-150.

Garima Dwivedi, Sadhna Singh, Vashvi Tiwari. Preparation, processing and nutritional attributes of raw and germinated fenugreek seed pickles. International Journal of Food Science and Nutrition. 2019; 4(4): 151-154.

Dnyaneshwar B Shinde, Dr. SGM Prasad, Dr. John David. Traditionally important and environmental stress-tolerance pseudocereal quinoa with high nutritional value and more health benefits. International Journal of Food Science and Nutrition. 2019; 4(4): 155-159.

Adesipe-Olugbemi Iyanuoluwa Temitayo, Makanjuola Olakunle Moses. Physico chemical properties of oil obtained from groundnut seeds (Arachis hypogaea L.) using different extraction methods. International Journal of Food Science and Nutrition. 2019; 4(4): 160-164.

VS Gholane, PP Salunke, PM Kotecha, UD Chavan. Studies on dehydration of purslane traditional leafy vegetable. International Journal of Food Science and Nutrition. 2019; 4(4): 165-169.

Chiara Povolo, Laura Mereles, Alba Fretes, Silvia Caballero, Nelson Alvarenga, Giuseppe Zagotto, Alberto Rumignani, Massimo Neresini. Aqueous extracts of Paraguayan Moringa (Moringa oleifera Lam.), as a source of direct and indirect antioxidants for nutraceutical applications. International Journal of Food Science and Nutrition. 2019; 4(4): 170-176.

Lucy Ubaka, Barry Omogbai, Michael Erhayimwen. Microbiological and proximate composition of smoked fish samples sold in Benin metropolis. International Journal of Food Science and Nutrition. 2019; 4(4): 177-185.

Ashani Bulathgama, Dewni Gunasekara, Indira Wickramasinghe. Development of tea concentrate to incorporate in bubble tea using refused black tea and assessment of sensory properties and phytochemical composition. International Journal of Food Science and Nutrition. 2019; 4(4): 186-190.

Regina Kamuhu, Beatrice Mugendi, Judith Kimiywe, Eliud Njagi. Proximate analysis of raw and roasted groundnut (Arachis hypogaea L.): Red Valencia and manikanta varieties. International Journal of Food Science and Nutrition. 2019; 4(4): 191-194.

Rivas JC, Rodrigues TA, Cabral LMC, Rocha-Leão MHM. Consumer acceptance of carotenoid enriched cakes using fruit pulp microencapsulated as ingredient. International Journal of Food Science and Nutrition. 2019; 4(4): 195-200.

Muhammad Abuzar Masood, Faiz-ul-Hassan Shah, Shahid Bashir, Rabiya Jamil. Effect of storage on the physiochemical and antioxidant properties of Aloe vera drink. International Journal of Food Science and Nutrition. 2019; 4(4): 201-205.

Shivangi Sharma, Shanta Peter, Parimita, Trupti Phughe, Sarfraz Ahmad. Studies on cup-cakes incorporated with beetroot and wheatgrass powder. International Journal of Food Science and Nutrition. 2019; 4(4): 206-208.