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Revealing Antioxidant and Antidiabetic Potency of Melinjo (Gnetum Gnemon) Seed Protein Hydrolysate at Different Stages of Seed Maturation

Anang Supriyadi1, Laras Sekar Arum1, Ari Satia Nugraha1, 4, Anak Agung Istri Ratnadewi1, 3, Tri Agus Siswoyo1, 2

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DOI : 10.12944/CRNFSJ.7.2.17

Hazelnuts as source of bioactive compounds and health value underestimated food

Mattia Di Nunzio*

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DOI : 10.12944/CRNFSJ.7.1.03

Effects of Frozen Storage on Viability of Probiotics and Antioxidant Capacities of Synbiotic Riceberry and Sesame-Riceberry Milk Ice Creams

Varongsiri Kemsawasd1, Pittaya Chaikham2*

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DOI : 10.12944/CRNFSJ.8.1.10

Obesity Prevalence in Kenyan Children Aged 24 to 59 Months

Obade Mary1 and Reilly J John2

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DOI : 10.12944/CRNFSJ.3.3.11

Nutritional Composition and Heavy Metal Profile of Nigerian Rice Varieties

ADEYEYE, Samuel Ayofemi Olalekan*1,2, Bolaji, Olushola Timothy3, Abegunde, Titilope Adebusayo3, Idowu-Adebayo, Folake4, 5, Tiamiyu, Hussana Kehinde6, Adebayo-Oyetoro, Abiodun Omowonuola7

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DOI : 10.12944/CRNFSJ.7.2.26

Challenges and Patterns of Complementary Feeding for Women In Employment: A Qualita-tive Study from Rural India

Quazi Syed Zahiruddin1, AbhayGaidhane1, Priti Kogade1, Umesh Kawalkar2, Nazli Khatib3 and Shilpa Gaidhane4

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DOI : 10.12944/CRNFSJ.4.1.06

Effect of Potassium Carbonate (K2CO3) on the Viscosity and Related Physico – Chemical Properties of Genger (Bombax costatum) Powder during Storage

D. I. Gernah* and P. Gbakaan

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DOI : 10.12944/CRNFSJ.1.1.08

A Study on the Frequency of Food Consumption and Its Relationship to BMI in School Children and Adolescents in Abha City, KSA.

Vedavalli Sachithananthan and Nanees Gad

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DOI : 10.12944/CRNFSJ.4.3.06

Sea Buckthorn (Hippophae Rhamnoides) Lipids and their Functionality on Health Aspects.

George Zakynthinos1, Theodoros Varzakas1 and Dimitrios Petsios2

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DOI : 10.12944/CRNFSJ.4.3.04

Changes in Anti-Nutrients Contents of Edible Vegetables Under Varied Temperature and Heating Time

Imaobong I. Udousoro* and E. B. Akpan

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DOI : 10.12944/CRNFSJ.2.3.06

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