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Research Article | Open Access | 39 Citations

Antioxidant Activity of Different Forms of Green Tea: Loose Leaf, Bagged and Matcha

Sumaya Farooq, Amit Sehgal*
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DOI : 10.12944/CRNFSJ.6.1.04
Research Article | Open Access | 38 Citations

Effect of Temperature in Color Changes of Green Vegetables

E. Manolopoulou1 and T. Varzakas*2
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DOI : 10.12944/CRNFSJ.4.Special-Issue-October.02
Research Article | Open Access | 38 Citations

Effect of Fermentation on the Proximate Composition and Functional Properties of Mahogany Bean (Afzelia Africana) Flour

Bibiana Igbabul1* Orgem  Hiikyaa2 and Julius Amove3
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DOI : 10.12944/CRNFSJ.2.1.01
Research Article | Open Access | 37 Citations

Physicochemical and Microbial Characteristics of Yogurt with Added Saccharomyces Boulardii

Alaa Kareem Niamah
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DOI : 10.12944/CRNFSJ.5.3.15
Research Article | Open Access | 36 Citations

Toxic Effects of Food Colorants Erythrosine and Tartrazine on Zebrafish Embryo Development

Radhika Gupta1, Shashi Ranjan3, Aanchal Yadav1, Bhawana Verma1, Kangana Malhotra1, Mahima Madan1, Ojasvi Chopra1, Shefali Jain1, Sonali Gupta1, Adita Joshi3, Chitra Bhasin2, Padmshree Mudgal1*
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DOI : 10.12944/CRNFSJ.7.3.26
Research Article | Open Access | 35 Citations

Effect of Incorporation of Oat Flour on Nutritional and Organoleptic Characteristics of Bread and Noodles

Divya Chauhan1, Krishan Kumar1*, Shiv Kumar1, Harish Kumar2
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DOI : 10.12944/CRNFSJ.6.1.17
Research Article | Open Access | 34 Citations

Prevalence and associated factors of overweight and obesity among high school adolescents in urban communities of Hawassa, Southern Ethiopia

Tesfalem Teshome1, Pragya Singh2 and Debebe Moges3
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DOI : 10.12944/CRNFSJ.1.1.03
Review Article | Open Access | 33 Citations

Cold Plasma Treatment Concerning Quality and Safety of Food: A Review

Jinku Bora1, Tooba Khan1 and Nikhil Kumar Mahnot2*
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DOI : 10.12944/CRNFSJ.10.2.3
Research Article | Open Access | 32 Citations

Characterization of Proximate, Phytochemical and Antioxidant Analysis of Banana (Musa Sapientum) Peels/Skins and Objective Evaluation of Ready to Eat /Cook Product Made With Banana Peels

Yamunadevi Puraikalan
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DOI : 10.12944/CRNFSJ.6.2.13
Research Article | Open Access | 32 Citations

Methods of Assessment of Hydration Status and their Usefulness in Detecting Dehydration in the Elderly

Aggie Bak1* , Amalia Tsiami2 and Carolynn Greene1
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DOI : 10.12944/CRNFSJ.5.2.01

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