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Research Article | Open Access | 3 Citations

A Research On Reminiscence and Acclimation of Oryza Sativa Flakes Snacks Among Adolescents

Kanchana. A, Arun.A* and Vijayalakshmi.S

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DOI : 10.12944/CRNFSJ.5.3.18

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PDF Downloads: 1853

Review Article | Open Access | 3 Citations

Molecular and Functional Aspects of Anthocyanins: A Narrative Review on Their Antioxidant and Anti-inflammatory Mechanism

Anindita Ghosh¹, Sunanda Biswas^2*, Sneha De³and Samyak Ingale¹

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DOI : 10.12944/CRNFSJ.13.Special-Issue-July.06

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PDF Downloads: 1041

Research Article | Open Access | 3 Citations

Fortification of Rice Grain with Gac Aril (Momordica Conchinchinensis) Using Vacuum Impregnation Technique

Eko Hari Purnomo^1*, Fransiska Agatha Nindyautami¹, Nattaya Konsue², Pattavara Pathomrungsiyounggul^3*

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DOI : 10.12944/CRNFSJ.6.2.16

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PDF Downloads: 1998

Research Article | Open Access | 3 Citations

Impact of Drying Techniques and Maltodextrin as a Carrier on the Flow Properties and Reconstitution Properties of Oat “milk” Powder

Sanika Bhokarikar¹, P. Gurumoorthi^1* and Kathirvelpillai Athmanathan Athmaselvi²

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DOI : 10.12944/CRNFSJ.13.2.24

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PDF Downloads: 1107

Research Article | Open Access | 3 Citations

Assessment and Comparison of Nutritional Properties of Jackfruit Seed Powder with Rice, Wheat, Barley, and Maize Flour

Paroma Arefin^1*, Salma Ahmed¹, Md Shehan Habib², Zafar As Sadiq³, Farhana Boby³, Subarna Sandhani Dey³, Md Abdurrahim⁶, Tanki Ashraf¹, Shirmin Islam⁴, Aishwarya Arefin5, Md Saidul Arefin⁵, Md. Abdus Satter Miah¹ , Md Ibrahim ³

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DOI : 10.12944/CRNFSJ.10.2.11

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PDF Downloads: 1561

Research Article | Open Access | 3 Citations

Comparison of Bioelectrical Impedance Analysis and Skinfold Thickness to Determine Body Fat Percentage among Young Women

Harshada Ketan Thakur¹*, Priyanka A. Pareek² and Mehmood G. Sayyad³

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DOI : 10.12944/CRNFSJ.10.1.24

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PDF Downloads: 2174

Research Article | Open Access | 3 Citations

Antioxidant Properties and Sensory Preference of Broccoli Affected by Culinary Practices

Pei-Yu Tien^１, Pei-Fen Yang^１, Yih-Ming Weng¹, Zer-Ran Yu² and Be-Jen Wang^1*

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DOI : 10.12944/CRNFSJ.12.3.33

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PDF Downloads: 808

Research Article | Open Access | 3 Citations

Physicochemical and Sensory Characteristics of Instant Pumpkin Soup with Variations of Porang Flour as a Thickener

Nurrahman^1*, Agus Suyanto¹, Rr Annisa Ayuningtyas²and Diode Yonata¹

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DOI : 10.12944/CRNFSJ.12.2.19

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PDF Downloads: 1095

Research Article | Open Access | 3 Citations

Sensory Acceptance, Microbiological, and Nutritional Properties of a Sausage-like Meat Product Produced with Partial Inclusion of Rhynchophorus palmarum Larvae

Ahmed El-Salous^1*, Luis Zuniga-Moreno¹, Jesus R. Melendez², Evelyn Castro¹, Winston Espinoza¹, Daniel Mancero-Castillo¹, Pablo Nuñez-Rodríguez³ and Freddy Arcos³