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Research Article | Open Access | 12 Citations

Impact of Pretreatment With Acid and Ultrasound on the Production and Characteristics of Goat Skin Gelatin

Muhamad Hasdar1, Sitthipong Nalinanon 1* and Chodsana Sriket2
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DOI : 10.12944/CRNFSJ.12.2.32
Research Article | Open Access | 12 Citations

Nutritional, Functional and Sensory Properties of Ready-To-Eat Chia and Quinoa Mix Enriched Low Amylose Rice Based Porridge Mixes

Jyoti Goyat1, Shalini G Rudra2, Sukhneet Suri3, S J Passi4 Himjyoti Dutta1*
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DOI : 10.12944/CRNFSJ.7.2.10
Research Article | Open Access | 12 Citations

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
Review Article | Open Access | 12 Citations

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
Research Article | Open Access | 12 Citations

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
Research Article | Open Access | 12 Citations

Beetroot Supplementation on Non-Alcoholic Fatty Liver Disease Patients

Shikha Srivastava1, Zeba Siddiqi2, Taruna Singh3, Lakshmi Bala4*
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DOI : 10.12944/CRNFSJ.7.1.10
Research Article | Open Access | 12 Citations

Determinants of Healthy Food Consumption and the Effect of Saudi Food Related Policies on the Adult Saudi Population, a National Descriptive Assessment 2019

Ahmed M. Sabur1, Lina A Alsharief2, Samar A. Amer3, 4, 5*
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DOI : 10.12944/CRNFSJ.10.3.21
Research Article | Open Access | 12 Citations

Stability of Bioactive Compounds and Antioxidant Activity of Thai Cruciferous Vegetables During in Vitro Digestion

Kunyarut Puangkam, Wipawan Muanghorm and Nattaya Konsue*
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DOI : 10.12944/CRNFSJ.5.2.06
Research Article | Open Access | 11 Citations

The Physicochemical Characteristics and Protein Profile of Cottage Cheese Produced by Using Crude Bromelain Enzyme Extracted from Ananas Comosus

Sylvia Komansilan, Djalal Rosyidi*, Lilik Eka Radiati, Purwadi Purwadi, and Herly Evanuarini
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DOI : 10.12944/CRNFSJ.9.2.21
Research Article | Open Access | 11 Citations

Effects of Wet Processing on Physicochemical and Functional Characteristics of Millet Flour

Ankit Paliwal1, Neha Sharma2* and Ranjana Singh3
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DOI : 10.12944/CRNFSJ.10.3.15

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