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Advances in Nutrigenomics and Applications in Public Health: A Recent Update

Dr Swati Vyas*

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DOI : 10.12944/CRNFSJ.10.3.23

Antioxidative Properties of Mint (Mentha Spicata L.) and its Application in Biscuits

Shivani Bajaj1, Asna Urooj1* and P. Prabhasankar2

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DOI : 10.12944/CRNFSJ.4.3.07

Trans-Fats Declaration, Awareness and Consumption in Saudi Arabia

Sahar Kamel*, Hala Al Otaibi

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DOI : 10.12944/CRNFSJ.6.3.17

The Effects of Essential Oils and Organic Acids on Microbiological and Physicochemical Properties of Whole Shrimps at Refrigerated Storage

Wan Norhana Md Noordin1, Nannthini Shunmugam2, Nurul Huda3,4*, Frederick Adzitey5

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DOI : 10.12944/CRNFSJ.6.2.03

Mass Transfer Behavior During Osmotic Dehydration and Vacuum Impregnation of “Phulae” Pineapple and the Effects on Dried Fruit Quality

Dung Le1 and Nattaya Konsue2*

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DOI : 10.12944/CRNFSJ.9.1.29

Development of Foxtail Millet and Flying Fish Flour-Based Cookies as Functional Food

Sitti Patimah1*, Andi Imam Arundhana2, Ansar Mursaha3, Aminuddin Syam2

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DOI : 10.12944/CRNFSJ.7.2.20

A Review on the Application of Nanotechnology in Food Industries

Aishwarya Ramesh Krishna, Sathiyapraba Gurumoorthy, Pavithra Elayappan, Prathiksha Sakthivadivel, Saran Kumaran and Poojitha Pushparaj*

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DOI : 10.12944/CRNFSJ.10.3.5

Microencapsulation of Umami Flavor Enhancer from Indonesian Waters Brown Seaweed

Nurhidajah, Boby Pranata, Muhammad Yusuf, Yunan Kholifatuddin Sya’di, Diode Yonata*

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DOI : 10.12944/CRNFSJ.10.1.29

Quality Improvement of Cakes with Buckwheat Flour, and its Comparison with Local Branded Cakes

Tasnim Farzana1*, Jannatun Fatema1, Fahiza Bisrat Hossain1, Sadia Afrin1 and Shaikh Shahinur Rahman2

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DOI : 10.12944/CRNFSJ.9.2.20

Profiling of Microbial Content and Growth in Fermented Maize Based Products from Western Kenya

Herve Mwizerwa1,5*, George Ooko Abong1*, Samuel Kuria Mbugua1, Michael Wandayi Okoth1, Patrick Gacheru1, Maina Muiru2, Brenda Obura3, Bennie Viljoen4

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DOI : 10.12944/CRNFSJ.6.2.25

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