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Research Article | Open Access

Prevalence and associated factors of overweight and obesity among high school adolescents in urban communities of Hawassa, Southern Ethiopia

Tesfalem Teshome1, Pragya Singh2 and Debebe Moges3

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DOI : http://dx.doi.org/10.12944/CRNFSJ.1.1.03
Research Article | Open Access

Comparative Analysis of Nutritional Constituents, Antioxidant and Antimicrobial Activities of Some Common Vegetable Wastes

Swagata Biswas, Pranabesh Ghosh, Alolika Dutta, Maitrayee Biswas and Sirshendu Chatterjee*

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DOI : http://dx.doi.org/10.12944/CRNFSJ.9.1.07
Review Article | Open Access

A Critical Review on the Integration of Metal Nanoparticles in Biopolymers: An Alternative for Active and Sustainable Food Packaging

Vicente Amirpasha Tirado-Kulieva1, Manuel Sánchez-Chero1*, Denesy Pelagia Palacios Jimenez1, José Sánchez-Chero2, Abraham Guillermo Ygnacio Santa Cruz3, Hans Himbler Minchán Velayarce4, Luis Antonio Pozo Suclupe3 and Luis Omar Carbajal Garcia5

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DOI : http://dx.doi.org/10.12944/CRNFSJ.10.1.01
Research Article | Open Access

Antimicrobial Activity, Total Phenolic and Ascorbic Acid Content of Terminalia Ferdinandiana Leaves at Various Stages of Maturity

Chaliha Mridusmita1,2, Anh Dao Thi Phan1,2, Shan Cao3, Qin Li3, Julian Gorman4, Yasmina Sultanbawa1,2* and Daniel Cozzolino1,2*

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DOI : http://dx.doi.org/10.12944/CRNFSJ.8.3.07
Research Article | Open Access

Food Additives In Commercial Cocoa Beverage Products and their Effects on Total Polyphenol Contents, Cellular Antioxidant and Anti-Inflammatory Activities

Lena Ling1, Claudine Loong1 and Wai Mun Loke1,2*

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DOI : http://dx.doi.org/10.12944/CRNFSJ.9.1.03
Research Article | Open Access

Enzyme Application for Reduction of Acrylamide Formation in Fried Potato Chips

V.U. Dange, B.K. Sakhale, N.A. Giri*

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DOI : http://dx.doi.org/10.12944/CRNFSJ.6.1.25
Review Article | Open Access

Influence of Quality Characteristics and Intake of Acrylamide by Consumers of Roasted Coffee in Kenya: A Review

Mohamed Khalif*, George O. Abong and Michael W. Okoth

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DOI : http://dx.doi.org/10.12944/CRNFSJ.10.2.4
Research Article | Open Access

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

Nurrahman1*, Agus Suyanto1, Rr Annisa Ayuningtyas2 and Diode Yonata1
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DOI : http://dx.doi.org/10.12944/CRNFSJ.12.2.19
Research Article | Open Access

Effects of Stevia Syrup on Powdered Drink Products from Pumpkin Carrot and Lemongrass by Foam Mat Drying

Wattana Wirivutthikorn*
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DOI : http://dx.doi.org/10.12944/CRNFSJ.13.1.27
Research Article | Open Access

Quality Characteristics of Craft Wheat Beers in Bosnia and Herzegovina and Croatia

Anita Lalić1, Lidija Nikolić1, Anđela Šego1, Kristina Habschied2and Krešimir Mastanjević2*
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DOI : http://dx.doi.org/10.12944/CRNFSJ.13.3.6

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