Most Cited

Chlorophyll Determination in Green Pepper Using two Different Extraction Methods

E. Manolopoulou1, Th. Varzakas2 and A. Petsalaki2

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DOI : 10.12944/CRNFSJ.4.Special-Issue1.05

Production of Low-Alcohol Fruit Beverages Through Fermentation of Pomegranate and Orange Juices with Kefir Grains

Stavros Kazakos1, Ioanna Mantzourani1, Chrysanthi Nouska1, Athanasios Alexopoulos1, Eugenia Bezirtzoglou1, Argyro Bekatorou2, Stavros Plessas1 and Theodoros Varzakas3*

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DOI : 10.12944/CRNFSJ.4.1.04

Isothiocyanates – A Review of their Health Benefits and Potential Food Applications

Komal Yadav, Jyotika Dhankhar* and Preeti Kundu

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DOI : 10.12944/CRNFSJ.10.2.6

Effect of Probiotic Fermented Milk (Kefir) on Some Blood Biochemical Parameters Among Newly Diagnosed Type 2 Diabetic Adult Males in Gaza Governorate

Tarek A. El-Bashiti1*, Baker M. Zabut2, Fedaa F. Abu Safia3

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DOI : 10.12944/CRNFSJ.7.2.25

Wheat-Fenugreek Composite Flour Noodles: Effect on Functional, Pasting, Cooking and Sensory Properties

Sanju Bala Dhull1*, Kawaljit Singh Sandhu1,2

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DOI : 10.12944/CRNFSJ.6.1.20

HPLC Analysis and Determination of Carotenoid Pigments in Commercially Available Plant Extracts

T. Varzakas and S. Kiokias

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DOI : 10.12944/CRNFSJ.4.Special-Issue1.01

Magnitude and Determinants of Stunting Among Children in Africa: A Systematic Review

Zelalem Tafese Wondimagegn

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DOI : 10.12944/CRNFSJ.2.2.05

Drying Kinetics and Activation Energy of Asparagus Root (Asparagus racemosus Wild.) for Different Methods of Drying

Deepika Kohli1*, Navin Chand Shahi1, Ajit Kumar2

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DOI : 10.12944/CRNFSJ.6.1.22

Waste Utilization of Amla Pomace and Germinated Finger Millets for Value Addition of Biscuits

Deepika Kohli1*, Ayush Kumar2, Sanjay Kumar3, Shuchi Upadhyay2

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DOI : 10.12944/CRNFSJ.7.1.27

A Study on Suitable Non Dairy Food Matrix for Probiotic Bacteria – A Systematic Review

Subhashree Sridharan1* and Kavitha Muthunayakam Sudersana Das2

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DOI : 10.12944/CRNFSJ.7.1.02

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