International Journal of Food Science and Nutrition

Deshmukh RR, Khyade MS. Wild edible plants used by Thakar tribe of Gautala- Autram Ghat sanctuary, Aurangabad district, Maharashtra state, India. International Journal of Food Science and Nutrition, Volume 5, Issue 3, 2020, Pages 01-07

Anoop M, Gayathri Premkumar, Madhavankutty, Sreeraj. Analysis of preservation method with fruit yoghurt based on physicochemical & microbiological parameters. International Journal of Food Science and Nutrition, Volume 5, Issue 3, 2020, Pages 17-19

Cosmas Ezekaibeya Achikanu, Onuabuchi Nnenna Ani, Ebere Immaculata Akpata. Proximate, vitamin and phytochemical composition of cucumis metuliferus seed. International Journal of Food Science and Nutrition, Volume 5, Issue 3, 2020, Pages 20-24

Manivannan S, Meera M, Thanga Dhaya R, Geetha A, Sankaragomathi B. Nutrition content detection in sea food. International Journal of Food Science and Nutrition, Volume 5, Issue 3, 2020, Pages 25-29

Deepak Subramani, Sharmila Tamilselvan, Maheswari Murugesan, Shivaswamy MS. Development of snack bars from puffed quinoa and its sensory evaluation. International Journal of Food Science and Nutrition, Volume 5, Issue 3, 2020, Pages 30-33

N Dhivya, Vasantha PL. Technological optimization of processing parameters for the Effect of corn grits on the sensory characteristics of corn puffed products. International Journal of Food Science and Nutrition, Volume 5, Issue 3, 2020, Pages 34-37

HGTH Jayatunga, HPPS Somasiri, KRR Mahanama. Rapid determination of adulteration in virgin and copra coconut oil using Fourier transform near infrared spectroscopy. International Journal of Food Science and Nutrition, Volume 5, Issue 3, 2020, Pages 38-43

Khushboo, Sheetal Thakur, Davinder Singh. Fortification of cookies using Nelumbo nucifera rhizome (Lotus stem) to meet the nutritional requirement of toddlers. International Journal of Food Science and Nutrition, Volume 5, Issue 3, 2020, Pages 44-49

Wordu GO, Akusu MO. Food preferences and nutritional status of pregnant Nigerian women, in Nigeria. International Journal of Food Science and Nutrition, Volume 5, Issue 3, 2020, Pages 50-53

Vithushana Thangarajah, Ajith Jeyaweera, Nishad Beddegamage, Nayana Perera. Development of herbal milk beverage. International Journal of Food Science and Nutrition, Volume 5, Issue 3, 2020, Pages 54-58

Jyoti Sinha, Kiran Bains, Paramjit Chawla, Sanjeev Kumar. Effect of antioxidant rich orange fleshed sweet potato flour on nutritional and biochemical parameters of elderly males and females. International Journal of Food Science and Nutrition, Volume 5, Issue 3, 2020, Pages 59-65

Pasumarthi Giridhar, Tanneeru Priyanka. Usage of traditional spice and condiments preference for vegetables among students. International Journal of Food Science and Nutrition, Volume 5, Issue 3, 2020, Pages 66-68

Indu Bhargavi K, Syeda Farah S, Asna Urooj. Impact of popping on the nutritional value and Anti-nutrients in millets. International Journal of Food Science and Nutrition, Volume 5, Issue 3, 2020, Pages 69-74

Nwanagba NL, Obeta NA, Obi UA, Oga M. Evaluation of the breakfast cereal produced from maize and African yam bean composite flour enriched with purple joy leaf powder. International Journal of Food Science and Nutrition, Volume 5, Issue 3, 2020, Pages 75-81

Sushmitha BR, Vanitha Reddy P. Black rice flour: proximate composition, physicochemical properties and phytochemical screening in sequential extracts. International Journal of Food Science and Nutrition, Volume 5, Issue 3, 2020, Pages 82-86

Niaba Koffi Pierre Valery, Combo Agnan Marie-Michel, Ekissi Alice Christine, ESSE David, Beugre Grah Avit Maxwell. Influence of storage type on the quality parameters of industrial and artisanal red palm oils produced in Côte d'Ivoire. International Journal of Food Science and Nutrition, Volume 5, Issue 3, 2020, Pages 87-91

Sujeewa Krishanthi Hettihewa, Yasine Hemar, HP Vasantha Rupasinghe. in vitro antioxidant activities and phenolic profiles of different solvent extracts of a wild kiwifruit (Actinidia macrosperma). International Journal of Food Science and Nutrition, Volume 5, Issue 3, 2020, Pages 92-96

Soumya Saraswathi M, Subrahmanya Padyana. Traditional food habits of moodubidire range-health perspectives. International Journal of Food Science and Nutrition, Volume 5, Issue 3, 2020, Pages 97-99

Rajni Goyal, Rajbala Grewal, Ramesh Kumar Goyal. Vitamin and mineral content of Agaricus bisporus (white button) and Pleurotus sajor-caju (dhingri) mushrooms. International Journal of Food Science and Nutrition, Volume 5, Issue 3, 2020, Pages 100-102

Rita Mishra, Vimla Dunkwal. Nutritional status of primary school children of rural and urban areas aged 7-9 years based on body mass index (BMI) of Bikaner District (Rajasthan). International Journal of Food Science and Nutrition, Volume 5, Issue 3, 2020, Pages 103-106

Divya Shashi Oraon, Dr. Virginia Paul, Dr. Anisha Verma. Evaluation of serum calcium, dietary intake and lifestyle factors in post-menopausal women. International Journal of Food Science and Nutrition, Volume 5, Issue 3, 2020, Pages 107-111

Sana Afreen, Virginia Paul. The efficacy of vitamins and minerals in strengthening immune system, pre and post hospitalisation in COVID-19 and other coronavirus pandemic patients. International Journal of Food Science and Nutrition, Volume 5, Issue 3, 2020, Pages 112-119

Arun Singh Dalchand, Abirami Preethi Madhavan, Chitradevi Kaniraja. Milk nutrient composition in relationship to somatic cells. International Journal of Food Science and Nutrition, Volume 5, Issue 3, 2020, Pages 120-125

Vaishali, Srishti Negi. Assessment of food handling practices of street food vendors of Delhi NCR. International Journal of Food Science and Nutrition, Volume 5, Issue 3, 2020, Pages 126-127

Pallavi R, Devaki CS, OP Chauhan, PE Patki, Roopa N, Shekhara Naik R. Development and evaluation of ready-to-reconstitute white button mushroom products using combination preservation technology. International Journal of Food Science and Nutrition, Volume 5, Issue 3, 2020, Pages 128-133

Sana Afreen, Ritu Dubey, V Paul. Effect of fermentation on nutritional content of common Indian origin pulses and its effect on health and diseases: Review. International Journal of Food Science and Nutrition, Volume 5, Issue 3, 2020, Pages 134-138

Agbara Gervase Ikechukwu, Galadima M Anas. Quality evaluation of wheat-cassava bread as affected by fruit juice inclusion in dough formation. International Journal of Food Science and Nutrition, Volume 5, Issue 3, 2020, Pages 139-145

Renge BB, Solanke GM, Latpate VN, Kanade SS, Singh Sk. Evaluation of vacuum dried tomato paste and storage study in ambient temperature. International Journal of Food Science and Nutrition, Volume 5, Issue 3, 2020, Pages 146-149

Abdullah Abdo, Abdullrahman Al-Khalifa, Mohammed Ahmed, Qais Nogaim, Fouad Hassan, Chengnan Zhang. in-vitro antioxidant activities of free, esterified and bound phenolics fractions from the peel and seed of two pumpkins (Cucurbita moschata) varieties. International Journal of Food Science and Nutrition, Volume 5, Issue 3, 2020, Pages 150-154

Datti Yau, Ahmad Umar Ummi, Nura T. Comparative study of the physicochemical parameters goat, cow and camel’s milk collected from Maigatari Town, Jigawa State, Nigeria. International Journal of Food Science and Nutrition, Volume 5, Issue 3, 2020, Pages 155-161

Ivanova ON. Nutrition of patients with pollinosis in the flowering period. International Journal of Food Science and Nutrition, Volume 5, Issue 3, 2020, Pages 162-164