International Journal of Food Science and Nutrition

Syarif Assalam, Imas Siti Setiasih, Mohammad Djali, Sarifah Nurjanah. A Study of the effect of glucono delta lactone concentration (GDL) on the koro curd productionfrom koro bean: Canavalia Ensiformis. International Journal of Food Science and Nutrition. 2020; 5(1): 01-03.

Jyoti Kant, Dr. Reshma Xalxo. to find out the status of personal hygiene and lifestyle of 7-9 years of school going children in Lohardaga district of Jharkhand. International Journal of Food Science and Nutrition. 2020; 5(1): 04-09.

Wordu GO, Eke-Ejiofor J. Proximate, mineral and sensory properties of Hambusgers produced from beef and cashew apple pomace. International Journal of Food Science and Nutrition. 2020; 5(1): 10-15.

Shunmukha Priya S, Suhasini Mudraganam, Vishnu Saraf, Mohammed Zakera, Jyothsna Gaddam. An observational study of symptoms and weight loss of obese women with polycystic ovarian syndrome. International Journal of Food Science and Nutrition. 2020; 5(1): 16-22.

Odangowei I Ogidi, Ebenyam J Otenep. Determination of nutritional properties of honey from Apismellifera. International Journal of Food Science and Nutrition. 2020; 5(1): 23-26.

Andhale Shubham, Bhoite Anjali. Selection and optimization of bivalent solvent system for the extraction of phenolic compounds from pomegranate peel powder. International Journal of Food Science and Nutrition. 2020; 5(1): 27-32.

Shahriar Alam, Tasmia Bari, Mouluda Sohany, Md Faridunnabi Nayem, Md Shakil. Formulation and quality evaluation of instant soft drink powder prepared from hog plum (Spondius mangifera) and mint (Mentha spicata). International Journal of Food Science and Nutrition. 2020; 5(1): 33-37.

Nguyen Van Toan, Phan Thanh Nguyet Que. Effects of solvent conditions on the antioxidant activities of biologically active compounds extracted from tamarind (Tamarindus indica L.) seed. International Journal of Food Science and Nutrition. 2020; 5(1): 46-51.

Ranjeet Chunilal Kokani, Shabnam Vijay jaiswal. Formulation and standardization of muffins incorporated with malted ragi flour. International Journal of Food Science and Nutrition. 2020; 5(1): 52-55.

B Mounika, NNandini, P Prashanth, P Taslim, Bhaskar V. Enrichment of bread with Bajra flour. International Journal of Food Science and Nutrition. 2020; 5(1): 56-59.

Kipa Tamrakar, Avina Lama, Binita Dhakal, Luna Adhikari, Megha Shrestha, Jeena Amatya. Qualitative analysis of wine prepared from banana and orange. International Journal of Food Science and Nutrition. 2020; 5(1): 60-63.

Chandra Shekhar Mourya, Salunke Shivam Govindrao. Comparative study on the nutritional status of diabetic patient and non- diabetic people, age group of (40-55 years). International Journal of Food Science and Nutrition. 2020; 5(1): 64-69.

Umoh EO. Evaluation of proximate composition, functional properties and Antinutritional factors of aerial yam-soybean flour. International Journal of Food Science and Nutrition. 2020; 5(1): 70-74.

Sudip Kumar Das, DB Shinde, Tanushree Jana. Comparative study on the health status of diabetic patient and non- diabetic people, age group of (40-55 years) after Intake garlic as a Probiotic. International Journal of Food Science and Nutrition. 2020; 5(1): 75-81.

Kadam SM, Chinmay Chorage, Kaustubh Singh. A review on turmeric: For the treatment of skin disease (Vitiligo). International Journal of Food Science and Nutrition. 2020; 5(1): 82-85.

Sangram S Wandhekar, Monika N Ware, Vishakha G Ugale, Sandip T Gaikwad. Optimisation and quality evaluation of legume based instant puran mix. International Journal of Food Science and Nutrition. 2020; 5(1): 86-90.

Dewni Gunasekara, Ashani Bulathgama, Indira Wickramasinghe, Isuru Wijesekara. Comparison of selected underutilized yam flours for their proximate and phytochemical composition. International Journal of Food Science and Nutrition. 2020; 5(1): 91-95.

S Kaviya, S Kandasamy, A Sudha. Enhancement of shelf life of tomato by the extract of Plectranthus amboinicus. International Journal of Food Science and Nutrition. 2020; 5(1): 96-100.

Pratheepa V, Kamalanathan G. Kinetics and effects of aeration and thermosonication on physiochemical, microbial and sensory properties of grape juice during storage periods. International Journal of Food Science and Nutrition. 2020; 5(1): 101-106.

Mohammed Abdul Samad, Dr. R Padmavathi, Anjana Sushma Dixith, Kammari Shirisha. in Vitro free radical scavenging potential of sap of Borassus flabellifer. International Journal of Food Science and Nutrition. 2020; 5(1): 107-109.

Sana Afreen, Dr. Ritu Dubey, Dr. V Paul. Role of omega 3 fatty acids in improving human health. International Journal of Food Science and Nutrition. 2020; 5(1): 110-112.

Madhumitha K, Krishna prabha V. Moringa oliefera flowers: A review on nutritive benefits, medicinal values and culinary uses. International Journal of Food Science and Nutrition. 2020; 5(1): 113-115.