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Research Article | Open Access

Proximate, Micronutrient Composition, Physical and Sensory Properties of Cookies Produced with Wheat, Sweet Detar and Moringa Leaf Flour Blends

Bibiana Igbabul*, Michael Damilola Ogunrinde, Julius Amove

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DOI : 10.12944/CRNFSJ.6.3.11
Research Article | Open Access

Textural Properties, Resistant Starch, and in Vitro Starch Digestibility as Affected by Parboiling of Brown Glutinous Rice in a Retort Pouch

Pornpun Wiruch1, Srisuwan Naruenartwongsakul2*, Yongyut Chalermchart2

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DOI : 10.12944/CRNFSJ.7.2.24
Research Article | Open Access

Dietary Practices, Lifestyle Patterns and Nutritional Status of Emerging Male Adults in Different Living Arrangements

Medha Gupta and Shipra Gupta*

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DOI : 10.12944/CRNFSJ.5.3.17
Research Article | Open Access

Evaluation of Nutritional and Nutraceutical Content of Polished and Unpolished Barnyard Millet – An Analytical Study

Rajeswari N* and V. Premala Priyadharshini

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DOI : 10.12944/CRNFSJ.9.3.31
Research Article | Open Access

Development of Pumpkin Powder Incorporated Instant Noodles

Nunchanok Nanthachai*, Intira Lichanporn, Palida Tanganurat, Pradit Kumnongphai

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DOI : 10.12944/CRNFSJ.8.2.18
Research Article | Open Access

Ancient Indian Diet – A Balanced Diet for the Healthy Diversity of Gut Microbiota and Management of Asthma

Monalisa Das1, Nooruddin Thajuddin1, Sanjib Patra2* and Megha Pundir2

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DOI : 10.12944/CRNFSJ.12.1.29
Review Article | Open Access

Extraction and Industrial Applications of Macro Molecules: A Review

Abiodun Famakinwa1, Jumoke Ilo3, Olakunbi Olubi1, Oluwafemi Omoniyi Oguntibeju2, Jessy Van Wyk1, Anthony Obilana1

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DOI : 10.12944/CRNFSJ.11.3.02
Research Article | Open Access

Effects of Different Cooking Methods on Physicochemical and Bioactive Compounds of Selected Green Vegetables in North Eastern Region, Bangladesh

Md. Rahmatuzzaman Rana1*, Hasan Ahmad1, A.S.M. Sayem1, Jakia Sultana Jothi2, Md. Mozammel Hoque1 and Mizanur Rahman1

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DOI : 10.12944/CRNFSJ.9.2.26
Editorial: Editorial | Open Access

Why Fermented Foods are the Promising Food Trends in the Future ?

Aly Farag El Sheikha1,2*

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DOI : 10.12944/CRNFSJ.10.3.1
Research Article | Open Access

Proximate Composition, Antinutrient Content and Functional Properties of Soursop Flour as Influenced by Oven and Freeze Drying Methods

Terhemba Theophilus Iombor1*, Innocentia Ngozi Olaitan2 and Rhoda Achetu Ede3

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DOI : 10.12944/CRNFSJ.2.2.08

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