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Design and Validation of Short-Amplicon Length PCR Assay for the Detection of Porcine Gelatin in Commercial Candy and Marshmallow Products

Sharaf Omar1, Maen Hasan2, Saeid Abu-Romman3, Heba Ramadan3, Ala A. Qatatsheh4*, Hanee Al-dmoor1

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DOI : 10.12944/CRNFSJ.6.3.16

Shelf-Life Studies on Osmo-Air Dried White Button Mushroom (Agaricus Bisporus L.)

Krishan Kumar1* , Aradhita   Barmanray2 and Shiv Kumar1

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DOI : 10.12944/CRNFSJ.5.2.11

Application of Peanut Butter to Improve the Nutritional Quality of Cookies

P. N. Timbadiya*1 , S. B. Bheda2, H. P. Gajera3, S.V. Patel3

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DOI : 10.12944/CRNFSJ.5.3.26

Growth Rate and Selenium Bioaccumulation in Pleurotus species Cultivated on Signal Grass, Urochloa decumbens (Stapf) R. D. Webster

Clement Olusola Ogidi1*,2 , Mateus Dias Nunes2, Marliane de Cássia Soares da Silva2, Victor Olusegun Oyetayo1, Bamidele Juliet Akinyele1 and Maria Catarina Megumi Kasuya2

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DOI : 10.12944/CRNFSJ.5.2.10

The Spectrum of Disordered Eating Attitudes Among Female University Students: A Cross-Sectional Study

Tarfa Albrahim*, Anwar Abdullah Alrubaish, Jewaher Turki Saleh Alfadhliah, Manal Khalid Alaskar, Mona Abdulla Alatawi, Sara Abdullah Aldekhayyil

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DOI : 10.12944/CRNFSJ.7.3.10

Estimation of Resistant Starch Content of Selected Routinely Consumed Indian Food Preparations

Madhuri R. Nigudkar

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DOI : 10.12944/CRNFSJ.2.2.03

A Potential of Coleus tuberosus Crackers Rich in Resistant Starch Type 3 Improves Glucose and Lipid Profile of Alloxan –Induced Diabetic Mice

Mutiara Nugraheni* , Siti Hamidah and Rizqie Auliana

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DOI : 10.12944/CRNFSJ.5.3.16

Alteration of Bioactive Compounds and Antioxidative Properties in Thermal, Ultra-High Pressure and Ultrasound Treated Maoberry (Antidesma Bunius L.) Juice during Refrigerated Storage

Varongsiri Kemsawasd1 and Pittaya Chaikham2*

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DOI : 10.12944/CRNFSJ.9.3.17

Valorization and Chemical Constituents Assessments of Khalas Dates Fruit, Syrup and Pits

Salah Mohammed Aleid1, 2 and Jamal Saleh Haddadin2*

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DOI : 10.12944/CRNFSJ.11.1.5

Enzyme Application for Reduction of Acrylamide Formation in Fried Potato Chips

V.U. Dange, B.K. Sakhale, N.A. Giri*

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DOI : 10.12944/CRNFSJ.6.1.25

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