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Research Article | Open Access

Investigation of Infant Feeding Practice and Nutritional Status among Selected Tribal and Non-tribal Community in Bangladesh

Farhana Akther1, Tasmia Tasnim2, Jesmin Rahaman1, A. K. Obidul Huq1, Kazi Muhammad Rezaul Karim3, Ielias Uddin1

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DOI : http://dx.doi.org/10.12944/CRNFSJ.7.2.28
Research Article | Open Access

Chemical Composition, Microbial Profile and Identification of Lactic Acid Bacteria of Moroccan Fermented Camel Milk “Lfrik”

Maha Alaoui Ismaili1 , Abed Hamama2, Bouchta Saidi1, Mohamed Zahar1, Aklani Meryem1

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DOI : http://dx.doi.org/10.12944/CRNFSJ.5.3.24
Editorial: Editorial | Open Access

Prospects of Nanoproteomics for Plant-Based Foods

Ravi Shukla1,2, Ganesh Kumar Agrawal3, and Randeep Rakwal4

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DOI : http://dx.doi.org/10.12944/CRNFSJ.10.2.1
Research Article | Open Access

Product Development of Ready-to-Drink Cocoa Powder Incorporated with Chili Powder

Wattana Wirivutthikorn
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DOI : http://dx.doi.org/10.12944/CRNFSJ.13.2.21
Research Article | Open Access

Improvement of Storage Stability of Lutein Contained in Arazá Pulp Through Microencapsulation Process

Dayana Trujillo-Candela, Liceth N. Cuéllar Álvarez, Francis S. Sánchez-Garzón, Luz Stella Nerio*

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DOI : http://dx.doi.org/10.12944/CRNFSJ.12.1.37
Research Article | Open Access

Enzyme Application for Reduction of Acrylamide Formation in Fried Potato Chips

V.U. Dange, B.K. Sakhale, N.A. Giri*

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DOI : http://dx.doi.org/10.12944/CRNFSJ.6.1.25
Review Article | Open Access

Fortification of Dairy Products using Plant-derived Bioactive Compounds

Huda Wazzan*
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DOI : http://dx.doi.org/10.12944/CRNFSJ.12.2.6
Research Article | Open Access

Evaluation of Phytochemical Composition of Tomato Serum as a Promising Ingredient for the Production of Healthy Food Products

Irina Mikhailovna Zharkova1*, Danil Ivanchikov1, Dmitry Pavlovich Efremov2, Inessa Viktorovna Plotnikova1, Natalya Mikhailovna Ageeva3 and Larisa Vladimirovna Kozhanova4
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DOI : http://dx.doi.org/10.12944/CRNFSJ.13.2.13
Research Article | Open Access

Self-Reported Dietary Habits and Intensity of Negative Emotions: From a Population of Moroccan University Students.

Said Ihbour1§*, Asma Arfaoui2§, Hammou Anarghou1, Kaltoum Boutahar1 and Samira Boulbaroud2

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DOI : http://dx.doi.org/10.12944/CRNFSJ.10.3.22
Research Article | Open Access

Enhanced Nutritional Properties of Alternative Sausages through Processed Sacha Inchi (Plukenetia Volubilis L.) Substitution

Possathorn Pongpaew
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DOI : http://dx.doi.org/10.12944/CRNFSJ.13.2.31

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