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Review Article | Open Access

The Use of Electrochemical Biosensors in Food Analysis

John Bunney, Shae Williamson, Dianne Atkin, Maryn Jeanneret, Daniel Cozzolino*, James Chapman, Aoife Power and Shaneel Chandra

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DOI : http://dx.doi.org/10.12944/CRNFSJ.5.3.02
Research Article | Open Access

Effects of Processing (Germination and Popping) on the Nutritional and Anti-Nutritional Properties of Finger Millet (Eleusine Coracana)

Ekta Singh Chauhan, Sarita*

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DOI : http://dx.doi.org/10.12944/CRNFSJ.6.2.30
Research Article | Open Access

The Impact of Political Risk and Institutions on Food Security

Abdullah1*, Wang Qingshi1, Muhammad Akbar Awan2and Junaid Ashraf3

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DOI : http://dx.doi.org/10.12944/CRNFSJ.8.3.21
Research Article | Open Access

Toxic Effects of Food Colorants Erythrosine and Tartrazine on Zebrafish Embryo Development

Radhika Gupta1, Shashi Ranjan3, Aanchal Yadav1, Bhawana Verma1, Kangana Malhotra1, Mahima Madan1, Ojasvi Chopra1, Shefali Jain1, Sonali Gupta1, Adita Joshi3, Chitra Bhasin2, Padmshree Mudgal1*

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DOI : http://dx.doi.org/10.12944/CRNFSJ.7.3.26
Research Article | Open Access

Micro-Mineral Retention and Anti-Nutritional Compounds Degradation During Bean Cooking Process

Martin Patrick Ongol1, Joseph Owino*2, Mercy Lung’aho3, Théogéne Dusingizimana1, Hilda Vasanthakaalam1

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DOI : http://dx.doi.org/10.12944/CRNFSJ.6.2.27
Research Article | Open Access

Ice Cream Consumption Preferences in Sullana, Peru

Luz Arelis Moreno-Quispe1*, Luis Alfredo Espinoza-Espinoza2, Enrique Alonso Mauricio-Sandoval2, Mirtha Susana Anaya Palacios2, Edwin Jorge Vega Portalatino3

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DOI : http://dx.doi.org/10.12944/CRNFSJ.11.1.20
Research Article | Open Access

Dietary Patterns and Common Diseases in Chinese Elderly: Exploring Associations and Providing Guidance for Personalized Interventions

TIAN Zheng1， HE Jingchun2，LI Yimiao1，ZHANG Zhijun3，ZHANG Nan1，WANG Lan1*
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DOI : http://dx.doi.org/10.12944/CRNFSJ.11.3.29
Review Article | Open Access

Nutritional Value and Consumer Acceptance of Non-Alcoholic Cereal-Based Beverages in Sub-Saharan Africa: A Review of Fortification, Supplementation, and Processing Innovations

Mmaphuti Abashone Ratau1*, Oluwaseun Peter Bamidele1 , Victoria Adaora Jideani2 and Shonisani Eugenia Ramashia1
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DOI : http://dx.doi.org/10.12944/CRNFSJ.13.1.1
Research Article | Open Access

Development of Nutritionally Balanced Ready-to-Eat Meals in Retort Pouches for Elderly Individuals with Dysphagia and Chewing Difficulties

Suchada Maisont1, Ratsamee Sangsirimongkolying2, Akua Kulprasutidilok3, Jaroenporn Chokboribal4, and Wisutthana Samutsri1*
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DOI : http://dx.doi.org/10.12944/CRNFSJ.13.2.19
Research Article | Open Access

The Effects of Preprocessing and Drying Methods on the Quality of a Nutritious Dried Soup Product Derived from Purple Sweet Potatoes and Chinese Kale Leaves

Suwanna Pichaiyongvongdee1*, Boonyakrit Rattanapun2, Wachira Singkong2, Teeranuch Chysirichote3, Nujira Rasamipaiboon4 and Jiraporn Phongsopa5
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DOI : http://dx.doi.org/10.12944/CRNFSJ.13.1.18

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