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Research Article | Open Access

Effect of Fermentation on the Proximate Composition and Functional Properties of Mahogany Bean (Afzelia Africana) Flour

Bibiana Igbabul1* Orgem  Hiikyaa2 and Julius Amove3

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DOI : 10.12944/CRNFSJ.2.1.01
Review Article | Open Access

Exploring the Potential of Corn Silk from By-Product to Bioresource through its Nutritional, Pharmacological, and Industrial Uses

Rita Singh Raghuvanshi*, Apurva and Jyoti Singh
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DOI : 10.12944/CRNFSJ.14.2.1
Research Article | Open Access

Comparative Studies of Wine Produced From Pawpaw Juice and Coconut Milk at Different Proportions

Noah Abimbola. A.1 Alechenu Janet.O1 Abiaziem Chioma.V2 and Oduwobi Oludayo. O2

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DOI : 10.12944/CRNFSJ.1.2.04
Research Article | Open Access

Development of sweet potato flour based high protein and low calorie gluten free cookies

Namrata A. Giri*, B. K. Sakhale

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DOI : 10.12944/CRNFSJ.7.2.12
Review Article | Open Access

AI and IoT in Nutritional Science: Transforming Digestion Research and Precision Nutrition

Poojitha Pushparaj1*, Lakshmi Mohan1, Anju Kanicheril Ambikalekshmi1, Elsa Cherian1, Rosamma Rajan1 and Nandha Kumar2
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DOI : 10.12944/CRNFSJ.14.1.5
Review Article | Open Access

Physical Methods for Reduction of Aflatoxins Exposure in Groundnuts in Some Low-Income Countries: A Review

John Pancras Mshanga1*, Edna Edward Makule1 and Francis Muigai Ngure2
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DOI : 10.12944/CRNFSJ.11.2.04
Review Article | Open Access

Magnitude and Determinants of Stunting Among Children in Africa: A Systematic Review

Zelalem Tafese Wondimagegn

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DOI : 10.12944/CRNFSJ.2.2.05
Review Article | Open Access

Role of Diet and Gut Microbiome Composition in Women with Polycystic Ovarian Syndrome (Pcos): A Systematic Review

Nandita Krishnan1, Palaniappan Narayanan2, Deepa Parvathi Venkatachalam3and Supriya Velraja1*
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DOI : 10.12944/CRNFSJ.13.2.2
Research Article | Open Access

Microbiological Quality of ready-to-eat food from Dhaka, Bangladesh

Avijit Banik1, Maruf Abony1, Suvamoy Datta1, Syeda Tasneem Towhid1,2*

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DOI : 10.12944/CRNFSJ.7.1.16
Research Article | Open Access

Fortification of Wheat Flour with Ragi Flour: Effect on Physical, Nutritional, Antioxidant and Sensory Profile of Noodles

Dnyaneshwar C. Kudake, Prasanna P. Bhalerao, Nikita S. Chaudhari, Abhijeet B. Muley*, Mohammed I. Talib, Vishal R. Parate

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DOI : 10.12944/CRNFSJ.6.1.19

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