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Research Article | Open Access

The Association of Higher Composite Biomarker Score of Antioxidant Vitamins with Lower Cardiovascular Diseases Risk: A Cross-Sectional Study

Thaer M. M. Al-Rammahi1*, Haidar Al-Rubaye2,3 and Ammar Waham Ashor2,3

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DOI : 10.12944/CRNFSJ.9.3.21
Research Article | Open Access

Omega-3 Fatty Acids and COVID-19: Prevention or Adjuvant Therapy?

Maria Alessandra Gammone* and Nicolantonio D’Orazio

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DOI : 10.12944/CRNFSJ.11.2.07
Research Article | Open Access

Optimization and Accelerated Shelf-Life Testing of Caramelized Crushed Cashew Nut Ball

Chitsiri Rachtanapun1,2, Juthamas Tantala3,4, Pornchai Rachtanapun3,5and Porawan Naksang6*
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DOI : 10.12944/CRNFSJ.13.1.7
Research Article | Open Access

Optimizing Ultrasound Probe Extraction for Anthocyanin and Phenolic Content from Purple Waxy Corn’s Dried Cobs: Impact of Extraction Temperature and Time

Rattana Muangrat*

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DOI : 10.12944/CRNFSJ.11.2.32
Research Article | Open Access

Performance of Mixed-Microbial Culture from Civet Fecal Suspensions on Physicochemical Composition of Wet Fermented Arabica Coffee

Darwin* , Ami Muliawati and Ramayanty Bulan

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DOI : 10.12944/CRNFSJ.10.3.9
Research Article | Open Access

Antioxidant Properties and Sensory Preference of Broccoli Affected by Culinary Practices

Pei-Yu Tien１, Pei-Fen Yang１, Yih-Ming Weng1, Zer-Ran Yu2 and Be-Jen Wang1*
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DOI : 10.12944/CRNFSJ.12.3.33
Research Article | Open Access

Production and Characterization of Nata from Yam Bean Juice using Komagataeibacter nataicola TISTR 975

Orn Anong Chaiyachet*

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DOI : 10.12944/CRNFSJ.11.3.06
Research Article | Open Access

The Association Between Perceived Stress, Dietary Intake, and Food Addiction Among Saudi Adults: A Cross-Sectional Study

Huda Wazzan*and Mahitab Hanbazaza
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DOI : 10.12944/CRNFSJ.13.1.23
Research Article | Open Access

Dried Vs Fresh-Frozen Bee Pollen: Botanical Sensory Profiling

Salud Serrano1*, Francisco Javier Navas2and Inmaculada Rodríguez1
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DOI : 10.12944/CRNFSJ.13.1.9
Research Article | Open Access

Cocoa Shell as a Bulking Agent in Nutritionally Improved Cocoa Spreads with Sugar Substitutes

Veronika Barišić1, Đurđica Ačkar1*, Ivana Lončarević2, Jovana Petrović2, Mirta Benšić3, Daniela Paulik1, Kristina Doko4, Antun Jozinović1 Jurislav Babić1, Drago Šubarić1and Ivana Flanjak1
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DOI : 10.12944/CRNFSJ.12.3.10

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