Most Cited

Effect of Roasting and Vacuum Microwave Treatments on Physicochemical and Antioxidant Properties of Oil Extracted from Black Sesame Seeds

Rattana Muangrat1,2*, Yongyut Chalermchat1,2, Supachet Pannasai1,2 and Sukhuntha Osiriphun1

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DOI : 10.12944/CRNFSJ.8.3.12

Countdown to the 2030 Global Goals: A Bibliometric Analysis of Research Trends on SDG 2 – Zero Hunger

Olutosin Ademola Otekunrin1.2*

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DOI : 10.12944/CRNFSJ.11.3.34

Evaluating Hazards Posed by Additives in Food- A Review of Studies Adopting A Risk Assessment Approach

Arushi Jain* and Pulkit Mathur

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DOI : 10.12944/CRNFSJ.3.3.08

Effect of Grape Syrup as a Replacement for Sugar on the Chemical and Sensory Properties of Sponge Cake

Shima Mehrabi1 , Mohammadreza Koushki2* and Mohammad Hossein Azizi

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DOI : 10.12944/CRNFSJ.5.2.09

Proximate, Mineral and Anti-Nutrient Composition of Processed (Soaked And Roasted) Tamarind (Tamarindus Indica) Seed Nut

Linda. O. Akajiaku*, Justina. N. Nwosu, Ngozika. C. Onuegbu, Njideka. E. Njoku and C. O. Egbeneke

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DOI : 10.12944/CRNFSJ.2.3.05

Physico-Chemical, Mechanical and Antioxidant Properties of Kendu (Diospyros Melanoxylon Roxb.)

Baby Zaithanpuii Hmar , Sabyasachi Mishra* , Rama Chandra Pradhan

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DOI : 10.12944/CRNFSJ.5.3.05

Fortification of Dairy Products using Plant-derived Bioactive Compounds

Huda Wazzan*
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DOI : 10.12944/CRNFSJ.12.2.6

The Study of Sorghum (Sorghum bicolor L.), Mung Bean (Vigna radiata) and Sago (Metroxylon sagu) Noodles: Formulation and Physical Characterization

Sri Budi Wahjuningsih1*, Sudjatinah1, Mita Nurul Azkia1, Dian Anggraeni2

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DOI : 10.12944/CRNFSJ.8.1.20

Date Seed, Oat Bran and Quinoa Flours as Elements of Overall Muffin Quality

Ozge Hamzacebi1 and Zeynep Tacer-Caba2*

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DOI : 10.12944/CRNFSJ.9.1.15

Ethanol Extracts of Ficus carica Fruit and Leaf Normalize High Serum Lipid Profile, TNF-α, and MDA due to High Fat Diet in Sprague Dawley Rat

Yhani Kartika Sukowati1, Andrew Johan3, Retno Murwani1, 2, 4*

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DOI : 10.12944/CRNFSJ.7.3.16

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