International Journal of Food Science and Nutrition

Karvar SD, Veer SJ, Jadhav VB, Sabale BM. Formulation and quality evaluation of tomato pickle prepared from tomato paste. International Journal of Food Science and Nutrition. 2020; 5(2): 01-03.

Wordu GO, Akusu OM. Determination of potassium bromate and proximate compostion of selected breads sold within Port Harcourt metropolis. International Journal of Food Science and Nutrition. 2020; 5(2): 04-08.

A Adeyeye, AI Salami Adeniyi, WK Sulaiman, OA Akinyode. Proximate composition and fatty acid profile of garden egg (Solanum aethiopicum L) fruit. International Journal of Food Science and Nutrition. 2020; 5(2): 09-13.

Irene Karen Abrego Solis, Valeria Nazareth Herrera Merced, Luis Corona Gochi, Águeda García Pérez, Silvino Carrillo Pita, Humberto Hernández Hernández, Régulo Jiménez Guillén, Francisco Alejandro Castrejón Pineda. Effect of ecotype and phenological phase on protein fractions and in vitro digestibility of Leucaena sp. from southern México. International Journal of Food Science and Nutrition. 2020; 5(2): 14-19.

Jimoh MO. Production and analyses of yogurts obtained from cow’s milk and soy milk blended with banana (Musa paradisiacal). International Journal of Food Science and Nutrition. 2020; 5(2): 20-26.

Rajalakshmi P, Agadha S, Dr. Simmi Jain. Formulation and analysis of khakra fortified using corn silk as a source of protein. International Journal of Food Science and Nutrition. 2020; 5(2): 27-29.

SV Ghodke, Dr. VN Pawar. Development and quality analysis of curcumin fortified soy base pineapple beverage. International Journal of Food Science and Nutrition. 2020; 5(2): 30-34.

Jincy M George, Navin K Rastogi. Development of apple candy enriched with anthocyanin using high-pressure processing and its storage stability. International Journal of Food Science and Nutrition. 2020; 5(2): 35-41.

Sonal Prasad, Adarsh Kumar. Development, physico: Chemical analysis and sensory evaluation of pomegranate: Watermelon mixed squash as a natural health drink. International Journal of Food Science and Nutrition. 2020; 5(2): 42-49.

Ke Dong, Warnakulasuriya MAD Binosha Fernando, Vijay Jayasena. Dietary compounds and memory loss. International Journal of Food Science and Nutrition. 2020; 5(2): 50-59.

Saibaba Jagadeesan, Akshaya Sarangharaajan, Nithya Ravikumar, Kalpana Palani, Ramasubramaniyan Melmangalam Ramanathan. Development of ‘ready to use’ value added products from Moringa Leaves. International Journal of Food Science and Nutrition. 2020; 5(2): 60-62.

Nwanagba NL, Ojimelukwe PC, Ezeama CF. Evaluation of the effect of fermentation of African oil bean (Pentaclethra macrophylla) using bacillus subtilis as starter and Lactobacillus fermentum as adjunct on the vitamin and mineral contents of the seeds. International Journal of Food Science and Nutrition. 2020; 5(2): 63-70.

Nikhil Solanke, Dr. Pradip Pawar. Development of traditional snacks products by incorporation of black gram flour and chickpea. International Journal of Food Science and Nutrition. 2020; 5(2): 71-72.

Emeka F Okpalanma, Charles N Ishiwu, Catherine Chukwu. Development of biscuits made with wheat, soybean and cassava flour blends using mixture design. International Journal of Food Science and Nutrition. 2020; 5(2): 73-79.

Zelalem Melkamu Tegegne. Dietary habits and nutritional knowledge of athletes in Amhara region, North-West Ethiopia. International Journal of Food Science and Nutrition. 2020; 5(2): 80-86.

Sowmya Rao, Malini Salimbabu, Khadijah Afrin, Juveria Tabassum, Apeksha Mohan, Craig S Khan. Sensory evaluation of traditional Indian vermicelli kheer prepared using camel milk. International Journal of Food Science and Nutrition. 2020; 5(2): 87-89.

Cindy Le Bourgot, Marc Fantino, Frédérique Respondek. Systematic review of the safety and suitability of dietary supplementation with short-chain fructo-oligosaccharides in infants and young children. International Journal of Food Science and Nutrition. 2020; 5(2): 90-98.

M Sujatha, Yashas M, Yamuna M, Harshavardhana R, Harish B. Awareness of artificial ripening of mangoes and recommendation for organic natural ripening. International Journal of Food Science and Nutrition. 2020; 5(2): 99-101.

Humera Rani, Nageena Qayyum, Baber Shamrez, Rehmat Jahan, Abdul Qadir Khan. Preparation and quality evaluation of carrot and sour orange blended juice ready to serve drink. International Journal of Food Science and Nutrition. 2020; 5(2): 102-104.

Siddhant N Sathe, Rinku S Agrawal, Sandip T Gaikwad, Prerna D Shere. Effect of germination on brown rice and its role in human health promotion: A review. International Journal of Food Science and Nutrition. 2020; 5(2): 105-107.

Salamatu Ahmad Sulaiman, Afodia L Kassum, Shamsudeen Nassarawa Sanusi. Proximate analysis and mineral compositions of different cereal grain varieties available in Kano state, Nigeria. International Journal of Food Science and Nutrition. 2020; 5(2): 108-112.

Timothy Akpomie, Festus Ogungbemiro, Samuel Anwani. Nutritional and elemental composition of awara (soya bean cake) snack eaten in northern Nigeria. International Journal of Food Science and Nutrition. 2020; 5(2): 113-115.

Ahmad Abdulkadir, Abdulrahman Ibrahim tudu, Abdulaziz Umar Kurya, Dinesh C Sharma. Effects of processing methods on proximate compositions and organoleptic properties of soybean curd (Awara) refined in Zamfara, Northern Nigeria. International Journal of Food Science and Nutrition. 2020; 5(2): 116-119.