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Research Article | Open Access

Phytochemicals and Sensory Quality of Cascara Kombucha Made From Coffee By-Products

Murna Muzaifa1,3,4*, Yusya Abubakar1,3,4, Safrida2,4, Cut Nilda1,4 and Irfan1

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DOI : 10.12944/CRNFSJ.11.2.12
Research Article | Open Access

Influence of Pre- Pregnancy Weight, Food Habits and Lifestyle on Gestational Diabetes

Sandhya Singh1* and Asna Urooj2

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DOI : 10.12944/CRNFSJ.3.2.08
Research Article | Open Access

Phenolic Compound Profile and Functionality of Aqueous Overripe Tempe Extracts

Zatil Afrah Athaillah1*, Dian Muzdalifah1, Asri Lestari1, Anastasia Fitria Devi1, Linar Zalinar Udin1, Nina Artanti1, Hanifah Nuryani Lioe2

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DOI : 10.12944/CRNFSJ.7.2.08
Research Article | Open Access

Quality Improvement of Cakes with Buckwheat Flour, and its Comparison with Local Branded Cakes

Tasnim Farzana1*, Jannatun Fatema1, Fahiza Bisrat Hossain1, Sadia Afrin1 and Shaikh Shahinur Rahman2

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DOI : 10.12944/CRNFSJ.9.2.20
Research Article | Open Access

Application of Chitosan Shells Meti (Batissa Violacea L. Von Lamarck, 1818) as Edible Film

Evi Sulastri, Yonelian Yuyun*, Nia Heriani, Akhmad Khumaidi

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DOI : 10.12944/CRNFSJ.7.1.25
Research Article | Open Access

Antioxidant and Anti-inflammatory Properties of Prunella vulgaris Tea

Rachael Tan1, Jue Xi Lai1, and Wai Mun Loke2*

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DOI : 10.12944/CRNFSJ.10.2.9
Research Article | Open Access

Effects of Wet Processing on Physicochemical and Functional Characteristics of Millet Flour

Ankit Paliwal1, Neha Sharma2* and Ranjana Singh3

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DOI : 10.12944/CRNFSJ.10.3.15
Research Article | Open Access

Development of Functional Muffins from Wheat Flour-Carrot Pomace Powder using Fenugreek Gum as Fat Replacer

Pooja Bamal and Sanju Bala Dhull*

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DOI : 10.12944/CRNFSJ.12.1.25
Research Article | Open Access

Food Safety Education Using Book Covers and Videos to Improve Street Food Safety Knowledge, Attitude, and Practice of Elementary School Students

Agus Riyanto1*, Retno Murwani1,2,3, Sulistiyani2, M. Zen Rahfiludin4

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DOI : 10.12944/CRNFSJ.5.2.08
Research Article | Open Access

Bioactive Compounds and Sensory Properties of Organic Rice: The Impact of Degree of Milling

Wahyudi David1*, Ardiansyah1, Slamet Budijanto2, Johannes Kahl3, Carola Strassner4

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DOI : 10.12944/CRNFSJ.8.2.04

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