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Research Article | Open Access

Nutritional and Functional Quality of Mustard and Coriander Greens at Different Phases of Development

Manika Das* and Arunima Dhar

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DOI : 10.12944/CRNFSJ.11.1.10
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

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
Research Article | Open Access

In vitro Antioxidant and Antitumor Activity of Rooibos (Aspalathus linearis) Extract on Colon, Prostate, and Liver Cancer Cells

Manal Malibary1,2
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DOI : 10.12944/CRNFSJ.12.3.24
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
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
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

Effectiveness of Lifestyle Modification Counseling on Glycemic Control in Type 2 Diabetes Mellitus Patients

Girija Kumari1,2, Vikram Singh1,3, Ashok Kumar Jhingan2, Bimal Chhajer3*, Saurabh Dahiya1

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DOI : 10.12944/CRNFSJ.6.1.07
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

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