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Research Article | Open Access

Impact of Dietary Magnesium on Oral Health Status Among Adults in Arar and Riyadh, Saudi Arabia: A Cross-Sectional Analysis

Nasser Salem Alqahtani* and Amer Alenezi
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DOI : 10.12944/CRNFSJ.14.1.18
Research Article | Open Access

Optimization of Volumetric Ratio of Soy Milk and Concentration of Porang Gel on the Properties of Soy Milk Fortified with Ginger Extract

Ahmad Zaki Mubarok1,2* and Ocha Salma Samesta1
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DOI : 10.12944/CRNFSJ.12.2.17
Research Article | Open Access

Nutritional Assessment and Clinical Determinants in Patients Awaiting Liver Transplant

Safeena Beevi S S and Biju Pottakkat*

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DOI : 10.12944/CRNFSJ.10.2.31
Brief communication | Open Access

String Test for Obesity: A Pilot Study

Anuja Kinikar*, Harshada Thakur and Aakanksha Salve
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DOI : 10.12944/CRNFSJ.13.2.35
Research Article | Open Access

Comparing Efficiency of Green Methods for Surimi Skin and Bone Gelatin Extraction

Khushboo1,2 , Nutan Kaushik1 , Kristina Norne Widell3, Rasa Slizyte3, Asha Kumari1

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DOI : 10.12944/CRNFSJ.11.2.27
Research Article | Open Access

Impact of Socioeconomic and Demographic Factors on the Physicochemical and Microbiological Quality of Artisanal Cheeses from Northern Peru

Grecia Xiomara Herrera Gavilan1, Luis Alfredo Espinoza-Espinoza1*, Edwin Jorge Vega-Portalatino2, Luz Arelis Moreno-Quispe3, Eliana Del Pilar Ruiz-Atoche1, Jaime Valdiviezo-Marcelo2,4 and Luis Alberto Ruiz-Flores1

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DOI : 10.12944/CRNFSJ.11.3.33
Research Article | Open Access

The Heart Healthy U Study: Formative Research to Design a Multimedia Campaign for Young Adults

Helene Vilme1*, and LaShawn Wordlaw2

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DOI : 10.12944/CRNFSJ.10.1.07
Research Article | Open Access

Assessment of Antiangiogenic and Cytotoxic Effects of Moringa oleifera Silver Nanoparticles Using Cell Lines

Rolla Al-Shalabi1,2, Nozlena Abdul Samad1*, Ibrahim Al-Deeb2, Julia Joseph1 and Bassam M. Abualsoud3
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DOI : 10.12944/CRNFSJ.12.1.16
Research Article | Open Access

Isolation and Purifying of Xylooligosaccharides from Various Mongolian Food Processing By-Products

Odgerel Chinbat1, Purevdulam Erdenetsog1, Battogtokh Chimeddorj2, Munkhjargal Burenjargal3and Munkhtsetseg Janlav1*
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DOI : 10.12944/CRNFSJ.12.3.35
Research Article | Open Access

Innovating Plant-Based Foods: Physicochemical and Protein Profile of a Vegan Dressing Made from Flaxseed (Linum Usitatissimum), Soybeans (Glycine Max) and Lupin (Lupinus Mutabilis)

Carolina Paz-Yépez1,2* , Hjalmar Lino-Cortez3 , Grace Medina-Galarza1 and Ahmed El Salous1
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DOI : 10.12944/CRNFSJ.13.1.22

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