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Nutritional Composition and Heavy Metal Profile of Nigerian Rice Varieties

ADEYEYE, Samuel Ayofemi Olalekan*1,2, Bolaji, Olushola Timothy3, Abegunde, Titilope Adebusayo3, Idowu-Adebayo, Folake4, 5, Tiamiyu, Hussana Kehinde6, Adebayo-Oyetoro, Abiodun Omowonuola7

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DOI : 10.12944/CRNFSJ.7.2.26

Characteristic Ice Cream using Stevia (Stevia rebaudiana) Leaf Powder as Natural Sweetener

Asri Suko Mayangsari, Lilis Sri Wahyuni, Purwadi, Herly Evanuarini*

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DOI : 10.12944/CRNFSJ.7.2.29

The Impact of Solvent Polarity on the Phenolic and Antioxidant Capacity of Green Coffee Beans (Robusta species) extracts

Shraddha Tripathi1, Shirshika Singh1, Neha Mishra2and Neetu Mishra1*
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DOI : 10.12944/CRNFSJ.13.2.27

Quality Analysis of Soy Bread and Its Effects on Glycemic Index

Mohammad Mozibul Haque1, Md. Altaf Hossain1, A. F. M Irfan Uddin Zim1, Md. Abdul Aziz1, Md. Ahasanul Hoque2

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DOI : 10.12944/CRNFSJ.8.1.07

The Efficacy of the Gluten-free Case in-free Diet for Moroccan Autistic Children

Afaf Hafid*, Ahmed Omar Touhami Ahami

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DOI : 10.12944/CRNFSJ.6.3.15

Changes Occur on Nutritional Value of Beetroot (“Beta Vulgaris”) after Pickling

Shikha Srivastava1 and Kanchan Singh2

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DOI : 10.12944/CRNFSJ.4.3.08

Performance and Fatty Acid Composition of Adipose Tissue, Breast and Thigh in Broilers Fed Flaxseed: A Review

F. I. L. Hernandez

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DOI : 10.12944/CRNFSJ.1.2.01

Assessment of Antiangiogenic and Cytotoxic Effects of Moringa oleifera Silver Nanoparticles Using Cell Lines

Rolla Al-Shalabi1,2, Nozlena Abdul Samad1*, Ibrahim Al-Deeb2, Julia Joseph1 and Bassam M. Abualsoud3
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DOI : 10.12944/CRNFSJ.12.1.16

The Battle of Natural Sweeteners: A Comprehensive Guide to Monk Fruit and Stevia

Mohsineen Wazir1, Hemant Verma2, Jyoti Singh1, Prerna Singh1 and Sarita Passey1*
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DOI : 10.12944/CRNFSJ.13.1.2

Characterization of Polyphenol Oxidase (PPO) from Blackberry Thorny Wild Rubus Fruticosus and its Inhibition using Natural Extracts

Naima Azzouzi1,2, Abdelaziz Bouchaib1,4, Mohammed Reda Britel2, Amal Maurady2,3*

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DOI : 10.12944/CRNFSJ.10.3.33

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