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Abiodun Omowonuola Adebayo-Oyetoro1*
, Oladeinde Olatunde Ogundipe1, Samuel Ayofemi Olalekan Adeyeye2, Emmanuel Adedapo Akande3, Abiola Busola Akinyele1
Microalgae as a Potential Source of Bioactive Food Compounds
Manishaa Sri Mahendran1, Anto Cordelia Tanislaus Antony Dhanapal1, Ling Shing Wong2, Govindaraju Kasivelu3 and Sinouvassane Djearamane4*
The Role of Glass Shapes on the Release of Dissolved CO2 in Effervescent Wine
Beaumont Fabien1*, Cilindre Clara2, Abdi Ellie3, Maman Marjorie4 Polidori Guillaume1
A Network-based Analysis of Ingredients Lists in Nutrient Profile Systems
Ricky Flores and Kathryn M. Cooper*
The Volatile Compounds and Aroma Profile of some Pigmented Rice Brans After Fermentation
Amalia Mar’atun Nadhifah1, Dwi Larasatie Nur Fibri1, Dody Dwi Handoko2, Wahyudi David3, Slamet Budijanto4, Hitoshi Shirakawa5,6 and Ardiansyah3*
Highlights on the Labels of Packaged Foods Sold in Jordanian Market from A Cross-Sectional Study
Narmeen J. Al-Awwad1, Hiba F. Al-Sayyed2*, Hamzah Safi1, Salma M. Al-Bosta2 and Summer Al-Zawawi2*
Cholesterol-lowering Effect of Protein Hydrolysates from Lemongrass (Cymbopogon citratus Stapf.)
Mizpah C. Villalobos 1,2* , Marilou G. Nicolas3 and Trinidad P. Trinidad2
Effects of Dried Wolffia Powder on the Quality of Corn Milk Beverage Mixed with Dried Wolffia Powder
Wattana Wirivutthikornand Hemalatha Mysore Sreekantaiah*
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Sustainable Nutrition: Food Systems, Nutrient Retention, and Public Health Impact
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