International Journal of Food Science and Nutrition

Nwanagba N L, Ojimelukwe P C, Ezeama C F. Effect of starter and adjunct cultures on microbial and sensory properties of fermented African oil bean samples . International Journal of Food Science and Nutrition. 2021; 6(5): 01-06.

Kotaix Acka Jacques Alain, N'doufou Gnosseith Huberson Claver, Assi Maryse Evelyne, Koffi Israël Jacob Adjomokou, Coulibaly Klotionoma. Effects of mineral fertilisers (PK) on soil fertility and cocoa production in South-West Côte d'Ivoire . International Journal of Food Science and Nutrition. 2021; 6(5): 07-13.

Huong T T Tran, Duy Q Nguyen, Quynh X T Nguyen, Phu H Le. Study on co-culture (Aspergillus oryzae and Bacillus subtilis) for husk removal in white pepper production . International Journal of Food Science and Nutrition. 2021; 6(5): 14-18.

Fang Z Zhou, Zhi Zhou, Xiao Y Zhang, Yan K Lu, Ling Z Guo. Clustering analysis of Ampelopsis grossedentata based the contents of dihydromyricetin and myricetin . International Journal of Food Science and Nutrition. 2021; 6(5): 19-23.

Ayoola P B. Fatty and amino acid compositions in dry (Brown) and fresh (Yellow) tiger nut (Cyperus esculentus) in the south western part of Nigeria . International Journal of Food Science and Nutrition. 2021; 6(5): 19-23.

Apsara V, Rudragoud P, Roopa N, Chauhan O P, Shekhar N, Devaki C S, Geethashree K. The process optimization of osmo-dehydrtaed apple ber (Ziziphus mauritiana l) and its nutritional, functional and quality evaluation . International Journal of Food Science and Nutrition. 2021; 6(5): 24-30.

G Saibhavani, T Kamalaja, K Aparna, P Sreedevi. Biochemical assessment of prediabetic subjects in karimnagar district of Telangana state . International Journal of Food Science and Nutrition. 2021; 6(5): 31-33.

Aniket Warge, Yogita Chavan. Development of edible coating for fresh fig fruit (Ficus Carica L.) . International Journal of Food Science and Nutrition. 2021; 6(5): 34-42.

N Sushma, T Kamalaja, B Anila Kumari. Formulation and quality evaluation of mushroom powder incorporated noodles . International Journal of Food Science and Nutrition. 2021; 6(5): 43-47.

Sharma Abha, Nain Lata. Maize bran: A promising source of ferulic acid-rich dietary fibre for making functional cookies . International Journal of Food Science and Nutrition. 2021; 6(5): 48-55.

Mohana Priya B, Simmi Jain. A study on consumer awareness of food safety standards for processed food products and the impact on buying behavior . International Journal of Food Science and Nutrition. 2021; 6(5): 56-61.

Anagha S R, Subrahmanya Padyana. Traditional food preparations of Kerala . International Journal of Food Science and Nutrition. 2021; 6(5): 62-64.

Katerina Temelkovska, Gorica Pavlovska. Reducing the oxidation of cold pressed sunflower oil by adding rosemary or parsley . International Journal of Food Science and Nutrition. 2021; 6(5): 65-69.

Rajesh Ranjan Mishra, Anu Yadav, Abinash Singh, R N Shukla. Extraction of lactose from paneer whey using ethanol and methanol . International Journal of Food Science and Nutrition. 2021; 6(5): 70-78.

Syed Insha Rafiq, Syed Mansha Rafiq, D C Saxena. Modelling the thin-layer drying of horse chestnut (Aesculus indica) . International Journal of Food Science and Nutrition. 2021; 6(5): 79-83.

Okereke Goodluck Obioma, Iwe Maduebibisi Ofo, Nwokocha Lilian Nkem. Physicochemical properties of chemically modified starches from selected improved cassava species . International Journal of Food Science and Nutrition. 2021; 6(5): 84-91.

Subha S Nair, Anitha Chandran. Assessment of sensory qualities of fresh fruits of avocado cultivars grown in Kerala . International Journal of Food Science and Nutrition. 2021; 6(5): 92-94.

Charles W Yaméogo, Marcel D Bengaly, Aly Savadogo, Phylippe A Nikiéma, Alfred S Traoré. Study of the growth and production of the biomass of Moringa oleifera . International Journal of Food Science and Nutrition. 2021; 6(5): 95-97.

Visakh T K, Suresh Y. Conceptual study of haridradi yoga in moola visha: A review . International Journal of Food Science and Nutrition. 2021; 6(5): 98-99.

Quyen N D Luyen, Duy Q Nguyen, Phu H Le. Study on tea process conditions for total phenolic content extraction of mulberry leaf (Morus alba L.) . International Journal of Food Science and Nutrition. 2021; 6(5): 100-103.

Chanchal Karadia. Antioxidants: Essential for better health . International Journal of Food Science and Nutrition. 2021; 6(5): 104-109.