International Journal of Food Science and Nutrition

Rajesshwari Priya S, Haripriya A. Formulation and evaluation of instant soup mix enriched with microgreens. International Journal of Food Science and Nutrition, Volume 6, Issue 3, 2021, Pages 01-08

Trilok Nath Rai, Anjali Sahu, Kedar Nath Rai, Shruti V Singh, Ajay Kumar Rai. Mushroom production-A better option for vegetables in eastern Uttar Pradesh. International Journal of Food Science and Nutrition, Volume 6, Issue 3, 2021, Pages 09-12

Duyen HH Nguyen, Ha VH Nguyen. Effects of extraction conditions on soluble oxalate content of the germinated paddy rice (Oryza sativa L.). International Journal of Food Science and Nutrition, Volume 6, Issue 3, 2021, Pages 13-16

Kamalish M, Sini jadeesh. Nutritional and sensory evaluation of baked wheat chips incorporated with lotus root (Nelumbo nucifera). International Journal of Food Science and Nutrition, Volume 6, Issue 3, 2021, Pages 17-20

Jide Alfred, Adanigbo Pelumi, Osanyinlusi Remi. The effect of various drying methods on the nutritional composition of Lycopersicum esculentum and Abelmoschus esculentus L.. International Journal of Food Science and Nutrition, Volume 6, Issue 3, 2021, Pages 21-24

Adesanmi Raymond Ade, Okorie Ijioma John, Nwamarah Joy Ugo. Quality attributes of maize-based supplementary diets in the in vitro for the management of moderately acute malnourished children. International Journal of Food Science and Nutrition, Volume 6, Issue 3, 2021, Pages 25-34

P Kavyasri, D Kodanda Ram Reddy. Effect of different drying techniques and quality evaluation of moringa leaf powder. International Journal of Food Science and Nutrition, Volume 6, Issue 3, 2021, Pages 35-38

James Ronald Bayoï, Bruno Yaya Foundikou, François-Xavier Etoa. Effect of tamarind (Tamarindus indica) extracts leaves on the sensory quality of a local refreshing sorrel (Hibiscus sabdariffa) calyces-based beverage. International Journal of Food Science and Nutrition, Volume 6, Issue 3, 2021, Pages 39-47

Veena P, Rakshitha D, Lakshmy Priya S. Dehydrated star fruit (Averrhoa Carambola L) powder as flavour enhancer in green chutney. International Journal of Food Science and Nutrition, Volume 6, Issue 3, 2021, Pages 48-50

Emeka F Okpalanma, Ekpeno S Ukpong, Charles O Chude, Rejoice C Abah. Determination of malting conditions, proximate and biochemical properties of sorghum/millet grains and malts. International Journal of Food Science and Nutrition, Volume 6, Issue 3, 2021, Pages 51-58

Pooja Y, Rajesshwari Priya S. Development of an edible coating enriched with cauliflower stalk extracts and star anise essential oil and to evaluate its effect on shelf-life quality of green bell peppers. International Journal of Food Science and Nutrition, Volume 6, Issue 3, 2021, Pages 59-63

Pooja Y, SR Priya. Impact of Covid-19 on consumers’ attitude towards food purchase with special reference to Chennai city. International Journal of Food Science and Nutrition, Volume 6, Issue 3, 2021, Pages 64-68

D Rakshitha, Simmi Jain. Utilization of coconut flour and coconut milk in the formulation of candy. International Journal of Food Science and Nutrition, Volume 6, Issue 3, 2021, Pages 69-71

Uchenna E Umeohia, Gregory I Okafor. Production and evaluation of extruded snacks from Sourghum (Sorghum bicolor l. Moench), soybean (Glycine max (l.) Merr.) and carrot (Daucus carota subsp. sativus). International Journal of Food Science and Nutrition, Volume 6, Issue 3, 2021, Pages 72-77

Olubamike Adetutu Adeyoju, Kayode Oyebode Adebowale, Bamidele Iromidayo Olu-Owolabi, Henry Okwudili Chibudike, Eunice Chinedum Chibudike. Effect of germination on the bulk density of flours and protein isolates from Solojo cowpea (Vigna Unguiculata L. Walp). International Journal of Food Science and Nutrition, Volume 6, Issue 3, 2021, Pages 78-83

Soumya PS, Suma Divakar. Glycemic index and glycemic load of edible jackfruit parts. International Journal of Food Science and Nutrition, Volume 6, Issue 3, 2021, Pages 84-87

S Kothandaperumal. Nutrient composition of microwave cooked pangasius meat and their analysis of proximate, fatty acid and mineral composition. International Journal of Food Science and Nutrition, Volume 6, Issue 3, 2021, Pages 88-92

S Kothandaperumal. Corn/tapioca flour added to fish pasta product produced from defattened steam cooked Pangasius fish meat. International Journal of Food Science and Nutrition, Volume 6, Issue 3, 2021, Pages 93-99

S Kothandaperumal. Fatty acid composition of raw and different heat treatment of cooked pangasius meat studied by gas chromatography. International Journal of Food Science and Nutrition, Volume 6, Issue 3, 2021, Pages 100-106

Soumi Das, Minakshi Ghosh, Dipak Kumar Bhattacharyya. Study of ‘the utilization of pumpkin seed protein isolate for the production of protein rich cookies’. International Journal of Food Science and Nutrition, Volume 6, Issue 3, 2021, Pages 107-112

Sneha S Bhat, Aditi Vichare. A review article on microgreens as super foods. International Journal of Food Science and Nutrition, Volume 6, Issue 3, 2021, Pages 113-119

Kouame Koffi Felix, Akpesse Akpa Alexandre, Diby Yao Séraphin, Kassi N’dja Justin. Morphometric characteristics of honeybees in the cechi nature reserve in the department of agboville (south-east, Ivory Coast). International Journal of Food Science and Nutrition, Volume 6, Issue 3, 2021, Pages 120-127

Njoya Moyouwou Amadou, Semi Aphonsius Yam, Ntam fidelis Toke, Munji Victorine Nsongka, Bame Irene Bongsiysi. Physicochemical characterisation of some potato varieties grown in the north-west region of Cameroon and sensory properties of potato food products. International Journal of Food Science and Nutrition, Volume 6, Issue 3, 2021, Pages 128-133

Khude Varsha Sanjay. Study of ethenomedicinal importance of some spices. International Journal of Food Science and Nutrition, Volume 6, Issue 3, 2021, Pages 134-136

S Kothandaperumal. Corn flour enriched with fish pasta products produced from defattened different heat treatment cooked pangasius meat. International Journal of Food Science and Nutrition, Volume 6, Issue 3, 2021, Pages 137-143

S Kothandaperumal. Fatty acid composition of grilled cooked pangasius meat studied by gas chromatography. International Journal of Food Science and Nutrition, Volume 6, Issue 3, 2021, Pages 144-147

Nihal Saleh Al-Anazi, Razan Tariq Aqeel, Fatimah Hussain Al-Shawaker, Zainab Ali Al-Dahneem, Reham Shawky Metwally, Ahmed Amr Abdalla, Omar Ibrahim Abuzaid, Tunny Sebastian. The association between dietary intake of omega-3 and cognitive abilities among Saudi female university students. International Journal of Food Science and Nutrition, Volume 6, Issue 3, 2021, Pages 148-153