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Smoothies: Exploring the Attitudes, Beliefs and Behaviours of Consumers and Non-Consumers
Danielle McCartney1*
, Megan Rattray1, Ben Desbrow1, Saman Khalesi2 , Christopher Irwin1
Physicochemical and Microbial Characteristics of Yogurt with Added Saccharomyces Boulardii
Alaa Kareem Niamah
Afiq Mu’izzuddin Bin Saharudin, Norazirah Binti Mohd Nazri, Muhammad Haziq Bin Hawi, Saw Ohn Mar
Nattira On-Nom, Rungrat Chamchan Rin Charoensiri, Ratchanee Kongkachuichai and Chaowanee Chupeerach*
Rizki Widyan Aisya1, K. Heri Nugroho H.S2, Nyoman Suci Widyastiti3, Kusmiyati-Tjahjono4 and Diana Nur Afifah1*
Assessment of Total UV-Absorbing Contaminants in LDPE Food Packaging from Philippine Markets
Winnie Pagaduan Alejandro*, Elyson Keith Ponce Encarnacion, Anne Cardoza Alcantara, David Juacian Alcarde Jr., Harold Esplana Armario, Agaseve Famanilay Del Rosario and Rizel Marie San Miguel TingEffect of Seed Size on the Chemical and Functional Properties of Perilla Frutescens L. Varieties
Kyung-Chul Shin1, Kwangmo Hwang2, Do-Yeon Kim3, Chae Sun Na4 and Yeong-Su Kim2*Nutritional contribution of Trans-Himalayan Cabbage and Cauliflower in Consumers’ Diet
Avantika Avantika1,2*and Narendra Singh1, Busakorn Yindee1, Chanidapa Yathuam1, Chonnikarn Limpaninchart1, Juthathip Nakieam1, Oradee Saikiseng1, Surangkhana Phalaket1, Thanaphorn Pumlamjeak1, Jörg Feldmann2, Nunnapus Laitip3 and Alongkote Singhato1*
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Sustainable Nutrition: Food Systems, Nutrient Retention, and Public Health Impact
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