International Journal of Food Science and Nutrition

Lilian Jepkemboi Songok, Charlotte Serrem, Florence Wamunga, Calvince Onyango. Descriptive and instrumental analysis of gluten free bread from green banana, pumpkin seed and cassava composite flours. International Journal of Food Science and Nutrition, Volume 5, Issue 4, 2020, Pages 01-10

Khude Varsha Sanjay. Comparative study of acidity status in some wild vegetables. International Journal of Food Science and Nutrition, Volume 5, Issue 4, 2020, Pages 11-13

Sanjay V Hegde, Harpreet Kaur, Kirandeep Kaur Kang, Kiran Bains. Nutritional composition, sensory attributes and shelf life of value added products of Karonda (Carissa SPP). International Journal of Food Science and Nutrition, Volume 5, Issue 4, 2020, Pages 14-19

Sonal Bhatt, Shuchi Upadhyay, Nitika Rathi, Gautam Singh Rawat. A review on prepration and processing of soymilk from soybean. International Journal of Food Science and Nutrition, Volume 5, Issue 4, 2020, Pages 20-22

Preeti Nagar, Mahima Chourasia, Shuchi Upadhyay, Prateek Gururani, Nitika Rathi. A review on traditional and medicinal properties of Dillenia indica. International Journal of Food Science and Nutrition, Volume 5, Issue 4, 2020, Pages 23-27

Nguyen Van Toan, Dang Nguyen Phuong Dung. Effect of roasting on nutritional compositions and bioactive compounds of two different varieties of flaxseeds (Linum Usitatissimum L.). International Journal of Food Science and Nutrition, Volume 5, Issue 4, 2020, Pages 28-35

Ashfak Ahmed Sabuz, Md Hafizul Haque Khan, Mohammad Mainuddin Molla, Rahmatuzzaman Rana, Raju Ahmmed. Effect of maturity and ripening chemical treatment in post-harvest physiology of tomato. International Journal of Food Science and Nutrition, Volume 5, Issue 4, 2020, Pages 36-42

Alwyn D’souza, Anjana S, Sunitha MB, Hemavathi R, Shakunthala V. Efficacy of two non-nutritive sugars on overall fitness of Drosophila melanogaster: I-a comparative study. International Journal of Food Science and Nutrition, Volume 5, Issue 4, 2020, Pages 43-48

S Reginold Jebitta, SI Jeyanth Allwin, A HajiraBanu, R Faleela Rifqa, RA Swetha. Design and fabrication of portable food dehydrator. International Journal of Food Science and Nutrition, Volume 5, Issue 4, 2020, Pages 49-52

Barakat Imane, El Fane Houda, Daif Halima, Elayachi Mohammed, Belahsen Rekia. Eating out-of-home and associated nutritional status of an adult population from Rabat-Salé-Kenitra region of Morocco. International Journal of Food Science and Nutrition, Volume 5, Issue 4, 2020, Pages 53-58

Rita Mishra, Dr. Vimla Dunkwal. Food consumption pattern of primary school children aged 10-12 years residing in rural and Urban Areas of Bikaner District (Rajasthan). International Journal of Food Science and Nutrition, Volume 5, Issue 4, 2020, Pages 59-62

Chika Ada Ugwuanyi, Ifeyinwa Sabina Asogwa, Jane Chinyelu Ani. The effect of boiling and soaking time on the chemical and functional properties of wild bitter yam. International Journal of Food Science and Nutrition, Volume 5, Issue 4, 2020, Pages 63-68

K Mugdha Bhat, Jyothsana R, Ashwani Sharma, Nagashree N Rao. Carrageenan-based edible biodegradable food packaging: A review. International Journal of Food Science and Nutrition, Volume 5, Issue 4, 2020, Pages 69-75

Chorage CA, Solanke GM, Renge BB, Souvik Tewari. Sensory evaluation of jam produced from guava (Psidium guajava). International Journal of Food Science and Nutrition, Volume 5, Issue 4, 2020, Pages 76-77

Okwunodulu IN, Iwe MO, Okakpu CJ. Proximate, nutrients and dietary energy profiles of vitamin and mineral fortified predigested soymilk for complementary feeding. International Journal of Food Science and Nutrition, Volume 5, Issue 4, 2020, Pages 78-85

Trinh Thi My Duyen, Pham Van Hung. Effect of pH and temperature on formation of curcumin-starch complex nanoparticles. International Journal of Food Science and Nutrition, Volume 5, Issue 4, 2020, Pages 86-88

Karthigayini Sacthivel. Review on analysing food vehicles for iron fortification and selecting a best for Sri Lankan target people. International Journal of Food Science and Nutrition, Volume 5, Issue 4, 2020, Pages 89-92

HM Theja Herath, MDW Samaranayake, S Liyanage, WKSM Abeysekera. Horse Gram: an incredible food grain as a potential source of functional and nutritional food ingredient. International Journal of Food Science and Nutrition, Volume 5, Issue 4, 2020, Pages 93-101

Noor Ayesha, Om Prakash Chauhan, Prakash Ekanath Patki, Roopa Nagaraj, Devaki Chandrashekar Sudharma. Development and evaluation of ready-to-eat cabbage kofta curry. International Journal of Food Science and Nutrition, Volume 5, Issue 4, 2020, Pages 102-106

Monika Swat, Katarzyna Wybieralska. Designing functional beverages with the addition of fulvic acids for physically active people. International Journal of Food Science and Nutrition, Volume 5, Issue 4, 2020, Pages 115-121

S Ramya, V Sureka Varalakshmi, R Chandan Bala, M Nithya. Impact of COVID-19 on consumption of food and health supplements among various age groups in Tamil Nadu: A cross sectional study. International Journal of Food Science and Nutrition, Volume 5, Issue 4, 2020, Pages 122-126

Zanab Arif Butt, Shahid Bashir, Muhammad Imran, Muhammad Abuzar Masood. Development of methodology for the production of tomato powder and evaluation of antioxidant activity of tomato powder. International Journal of Food Science and Nutrition, Volume 5, Issue 4, 2020, Pages 127-130

Anthonius A Eze, Madu D Ibegbu, Joy E Ikekpeazu, Chidi A Ndubisi, Ikechukwu E Ezeagu. Nutritional evaluation of some common leafy vegetables in Enugu, Nigeria. International Journal of Food Science and Nutrition, Volume 5, Issue 4, 2020, Pages 131-136

Inah GM, Udota HI, Effiong BN, Martin MF. Amino acids composition of pre-treated tree ear mushroom (Auricularia auricula-Judae). International Journal of Food Science and Nutrition, Volume 5, Issue 4, 2020, Pages 137-144