A Comparative Study on the Sensory Acceptance and Shelf Life of ‘Nasi Dagang Terengganu’ Prepared from Modified Rice Recipes Using Various Combinations of Coconut, Skim and Evaporated Milk
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Analyzing the Tragedy of Illegal Fishing on the West African Coastal Region
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Effects of Dietary Supplemental Ascorbic Acid and Cholecalciferol on Bone Characteristics of Hens at the Late Laying Stage
Ogunwole O. A., Adedeji B. S., Olumide M. D., Mosuro A. O., I. E. Adewemimo
International Journal of Food Science and Nutrition Engineering, 2018 8(6), pp. 142-150
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Nutritional Evaluation of Commonly Used Local Weaning Food Processed and Sold in the Mount Cameroon Region
Asoba Gillian Nkeudem, Sumbele Irene Ule Ngole, Anchang-Kimbi Judith, Teh Rene Ning, Samuel Metuge, Kaptso Kuaté Giscard
International Journal of Food Science and Nutrition Engineering, 2018 8(6), pp. 131-141
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Antibiotic Resistance in Salmonella spp. Isolated from Local Chickens in Saudi Arabia
Saeed Abdullah Badahdah, Mosffer Mohammed Aldagal
International Journal of Food Science and Nutrition Engineering, 2018 8(5), pp. 127-130
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Assessment of Chemical Compositions, Physical and Sensory Properties of Biscuits Produced from Yellow Yam, Unripe Plantain and Pumpkin Seed Flour Blends
Florence A. Bello, Ofonime J. Ntukidem, Babatunde S. Oladeji
International Journal of Food Science and Nutrition Engineering, 2018 8(5), pp. 119-126
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Cultivation of Arthrospira Strains in Tropical Conditions, with Particular Reference to Ethiopia
Tiruha Karssa, Alessio Papini, Nor Azman Kasan
International Journal of Food Science and Nutrition Engineering, 2018 8(5), pp. 107-118
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Effect of Sampling Time and Educational Status of the Lactating Mothers on Human Milk Compositions
R. Khatun, S. Akter, M. M. Ahasan, M. F. Uddin, M. R. Islam, H. M. Jamil, A. N. Monika, M. A. Rahman, M. Rahman, R. P. Das, R. A. Sharmin, M. Ohiduzzaman
International Journal of Food Science and Nutrition Engineering, 2018 8(4), pp. 103-106
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Post-Harvest Loss Vs Food and Nutrition Insecurity; Challenges and Strategies to Overcome in Ethiopia
Abrehet F. Gebremeskel
International Journal of Food Science and Nutrition Engineering, 2018 8(4), pp. 95-102
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Changes in Physicochemical Properties of Table Spreads Produced from African Pear (Dacryodes edulis) Pulp during Storage
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International Journal of Food Science and Nutrition Engineering, 2018 8(4), pp. 87-94
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Effect of Clonal Variation on Quality of Kocho, Traditional Fermented Food from Enset (Ensete Ventricosum), Musaceae
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Effect of Drying Techniques, Harvest Season and Their Interaction on the Functional Properties of Instant Yam Flour
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Postharvest Ultraviolet Light Treatment of Fresh Berries for Improving Quality and Safety
Arosha Loku Umagiliyage, Ruplal Choudhary
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A Novel Processing Method for Bamboo Shoots in India – ‘Cluster Level Bamboo Shoots Processing’
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International Journal of Food Science and Nutrition Engineering, 2018 8(3), pp. 53-59
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Production and Quality Evaluation of Gouda Cheese Produced at Small Scale Level
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Analyzes of Minerals, Nutritional Values, Anti-Nutritional and Microorganisms in Cooked Seed Meal of Treculia perrieri after 2, 6 and 12 Months of Storage
Armand Zafilaza
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Studies on Changes in Some Haematological and Plasma Biochemical Parameters in Wistar Rats Fed on Diets Containing Calcium Carbide Ripened Mango Fruits
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The Impact of Post-Harvest Traditional Technologies on Nutritional Value and Antioxidant Activity of Seeds Kernels “akpi” of Côte d’Ivoire (West Africa)
Mamadou Coulibaly, Denis Yao N’dri, Verdier Abouo, Camille Adam Kouamé, Nestor Kouakou Kouassi, Georges N’guessan Amani
International Journal of Food Science and Nutrition Engineering, 2018 8(2), pp. 15-26
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Analysis of the Proximate and Mineral Contents in Uziza (Piper guineense) Seeds from Three Different States (Ebonyi, Cross-River and Delta) in the Southern Part of Nigeria
Okeke Onyeka, Nwoye Benard, Anya Ogbonnaya Ugwu, Ezejiofor C. C.
International Journal of Food Science and Nutrition Engineering, 2018 8(1), pp. 10-14
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Analysis and Comparison of Nutritional, Anti-Nutritional and Mineral Values in Two Kinds of Treculia Perrieri (Tsitindry) Meal comes from Sun Dried Seed and Cooked Seed
Zafilaza Armand, Andriantsimahavandy Abel, Randrianarivo Ranjana Hanitra, Ramamonjisoa Daniel
International Journal of Food Science and Nutrition Engineering, 2018 8(1), pp. 5-9
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