International Journal of Nutrition and Food Sciences

Title Publication Date Language Citations
Physicochemical Characteristics of Garlic (Allium sativum L.) Oil: Effect of Extraction Procedure2014/01/01English6
Lentil’s (Lens Culinaris L.) Functional Properties in Prevention and Treatment of Non-Communicable Chronic Diseases: A Review2015/01/01English6
Protein Evaluation of Foods2015/01/01English6
Antimicrobial Activity of Bacteriocins Isolated from Lactic Acid Bacteria Against Resistant Pathogenic Strains2015/01/01English6
Major Cause of Organ and Carcass Condemnation and Its Financial Loss at Bishoftu Elfora Export Abattoir2015/01/01English6
LC-MS/MS Based Metabolomics to Identify Biomarkers Unique to Laetiporus sulphureus2015/01/01English6
Incorporation of Coconut Flour in Plain Cake and Investigation of the Effect of Sugar and Baking Powder on Its Baking Quality2016/01/01English5
Probiotics,Organoleptic and Physicochemical Properties of Vegetable Milk Based Bio-ice cream Supplemented with Skimmed Milk Powder2016/01/01English5
Isolation and Screening of Protease Enzyme Producing Bacteria from Cheese at Dilla University, Ethiopia2015/01/01English5
Determinants of Early Initiation of Breastfeeding Among Mothers: The Case of Raya Kobo District, Northeast Ethiopia: A Cross-Sectional Study2015/01/01English5
Protective Effect of Fish Oil and Virgin Olive Oil on Diethylnitrosamine Toxicity in Rats2015/01/01English5
The Effects of Exogenous Beta-Hydroxybutyrate Supplementation on Metrics of Safety and Health2020/01/01English5
Assessment of Total Aflatoxins Level of Two Major Nuts Consumed in Makurdi Benue State, Nigeria2014/01/01English5
Nutritional Study of Some Food Coloring Agents on Experimental Rats2014/01/01English5
Development of Biscuit Type Cookie with Partial Replacement of Fat by Inulin2013/01/01English5
Determinants of Eating Habits among Pre-Retired and Post-Retired Mauritians2013/01/01English5
Malnutrition Among Children in the Sahel Region: Causes, Consequences and Prevention2013/01/01English5
Assessment of Therapeutic Nutritional Knowledge of Jordanian Nurses2013/01/01English5
Evaluation of Biochemical Properties of Burnt and Normal Meat in Pacific Bluefin Tuna (<i>Thunnus orientalis</i>)2017/01/01English5
Effect of Iron, Zinc, Vitamin E and Vitamin C Supplementation on Thyroid Hormones in Rats with Hypothyroidism2016/01/01English5
Neurophysiological Effects of Rhodiola Rosea Extract Containing Capsules (A Double-Blind, Randomised, Placebo-Controlled Study)2014/01/01English5
Using Vegetable Puree as a Fat Substitute in Cakes2016/01/01English5
Quality Evaluation of Fibre- Enriched Bread2015/01/01English5
Junk Food Consumption and Its Association with Body Mass Index Among School Adolescents2018/01/01English4
Behavior of Salmonella Heidelberg in Fruit Juices2013/01/01English4
An Insight of the Mauritian Consumers′Awareness, Perceptions and Expectations of Functional Foods2013/01/01English4
Bran Fermentation with Lactobacillus Strains to Develop a Functional Ingredient for Sourdough Production2015/01/01English4
Influence of Soaking and Germination on the Iron, Phytate and Phenolic Contents of Maize Used for Complementary Feeding in Rural Tanzania2017/01/01English4
Textural and Eye Qualities of <i>Injera</i> Prepared from Quality Protein Maize and Teff Blended Flours2021/01/01English4
Sensory Attributes of Three Edible Tropical Mushrooms and Their Use in Formulating Food Products for Children 2 -5 Years Old2018/01/01English4