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Application of Peanut Butter to Improve the Nutritional Quality of Cookies

P. N. Timbadiya*1 , S. B. Bheda2, H. P. Gajera3, S.V. Patel3

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DOI : 10.12944/CRNFSJ.5.3.26

An Overview on the Use of Response Surface Methodology to Model and Optimize Extraction Processes in the Food Industry

Vicente Amirpasha Tirado-Kulieva1, Manuel Sánchez-Chero1*, Mario Villegas Yarlequé2, Gretell Fiorela Villegas Aguilar3, Gilberto Carrión-Barco4, Abraham Guillermo Ygnacio Santa Cruz5, and José Sánchez-Chero2

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DOI : 10.12944/CRNFSJ.9.3.03

Quality Analysis of Soy Bread and Its Effects on Glycemic Index

Mohammad Mozibul Haque1, Md. Altaf Hossain1, A. F. M Irfan Uddin Zim1, Md. Abdul Aziz1, Md. Ahasanul Hoque2

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DOI : 10.12944/CRNFSJ.8.1.07

An Analysis of the Contributors and Factors Influencing Dietary Patterns among the Elderly Population

Anoushka Senee, Yashwinee Bye Ishnoo and Rajesh Jeewon*

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DOI : 10.12944/CRNFSJ.10.3.7

Comparative Effects of Time-Restricted Eating, Calorie Restriction, and Their Combination on Glycemic Control: A Randomized Controlled Trial

Najd Al Sarayreh*, Hayder Al-Domi and Aseel Jawamis
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DOI : 10.12944/CRNFSJ.14.1.27

Exploring the Potential Advantages of Chocolate and Cocoa for Cardio and Cerebrovascular Health

Eman Abbas Abduljawad
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DOI : 10.12944/CRNFSJ.12.3.3

Plant Seed Proteins: Chemistry, Technology and Applications

Sachin K Sonawane, Shalini S Arya*

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DOI : 10.12944/CRNFSJ.6.2.20

Efficacy of Methylcobalamin to Normalise Elevated Homocysteine of Vitamin B12 Deficient Vegetarians: A Double Blind Placebo Control Study

D. Obersby1*, D. Chappell 1, A. Dunnett2 and Amalia Tsiami3

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DOI : 10.12944/CRNFSJ.3.3.02

Mushroom Biomass: Some Clinical Implications of β-Glucans and Enzymes

Ana B Barros1*, Vitoria Bell2, Jorge Ferrão3, Vittorio Calabrese4 and Tito H Fernandes3

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DOI : 10.12944/CRNFSJ.4.Special-Issue-October.06

Significance of Health Related Predictors of Diabetes in Pima Indians Women

Ilham A Bashir1*, Abdalbasit Adam Mariod2, 3, Rasitha Banu4, Tahani Babiker Elyas4

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DOI : 10.12944/CRNFSJ.7.2.05

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