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International Journal of Food Science and Nutrition Engineering, 2022 12(1), pp. 1-19
Published Online: April 29, 2022
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Improvement of Injera Shelf Life Through the Use of Silver (Ag) and Zinc Oxide (ZnO) Nano Particles
Oli Legassa, Ashagrie Zewdu, Eyobel Mulugeta
International Journal of Food Science and Nutrition Engineering, 2021 11(2), pp. 52-64
Published Online: December 27, 2021
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Evaluation of the Nutritional Value of Bitter and Sweet Lupine Cultivars as Protein Source
Safaa A. Salem, Abd Allah A. M.
International Journal of Food Science and Nutrition Engineering, 2021 11(3), pp. 65-74
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Dietary Supplement Use and Dietary Intake among Adults in Westlands Constituency, Kenya
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International Journal of Food Science and Nutrition Engineering, 2021 11(2), pp. 43-51
Published Online: September 15, 2021
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Assessment of Minerals, Vitamins and Functional Properties of Flours from Germinated Yellow Maize (Zea mays L.) Seeds from Daloa (Côte D'Ivoire)
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International Journal of Food Science and Nutrition Engineering, 2021 11(2), pp. 35-42
Published Online: June 15, 2021
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Microbiological Quality and Amylase Activity of Weaning Flour Formulated from Taro (Colocasia Esculenta (L) Schott), Pigeon Pea (Cajanus Cajan) and Malted Maize (Zea Mays): Physicochemical and Organoleptic Characteristics of Weaning Mush
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International Journal of Food Science and Nutrition Engineering, 2021 11(1), pp. 27-33
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Proximate Composition and Mineral Contents of Duku (Lansium domesticum) Fruit
Roslan Arshad, Kamarul ‘Ain Mustafa, Che Abdullah Abu Bakar, Abd Jamil Zakaria, Noor Aida Aini Nawawi, Suziani Muda, Nurul Zaizuliana Rois Anwar, Wan Anwar Fahmi Wan Mohamad
International Journal of Food Science and Nutrition Engineering, 2021 11(1), pp. 20-26
Published Online: March 20, 2021
10.5923/j.food.20211101.02
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The Regional Assessment of Groundnut Farmland Use in Northern Nigeria
E. C. Merem, Y. A. Twumasi, J. Wesley, D. Olagbegi, M. Crisler, C. Romorno, M. Alsarari, P. Isokpehi, M. Alrefai, S. Ochai, E. Nwagboso, S. Fageir, S. Leggett
International Journal of Food Science and Nutrition Engineering, 2021 11(1), pp. 1-19
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Antinutrients, Mineral and Bioavailability Prediction of Calcium and Iron in Eggplant Fruit (Solanum spp.) Varieties Consumed in Côte d'Ivoire
Agnan Marie-Michel Combo, Patrick Aubin Dakia, Obouo Hugues Jonathan Gildas Kobi
International Journal of Food Science and Nutrition Engineering, 2020 10(2), pp. 43-48
Published Online: December 15, 2020
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Improving Nutritional Quality of Cowpea (Vigna unguiculata) by Soaking Process
Abdou Diouf, Fallou Sarr, Cheikh Ndiaye, Nicolas Cyrille Ayessou, Seynabou Momar Fall
International Journal of Food Science and Nutrition Engineering, 2020 10(1), pp. 37-41
Published Online: December 15, 2020
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Review on Household Decontamination Technologies for Fruits & Vegetables
Vaibhav Kaushik, Sushant Murudkar, Kamini Gohil, Sneha Ghatkar, Vaishali Gode, Sudhakar Mhaskar
International Journal of Food Science and Nutrition Engineering, 2020 10(1), pp. 12-36
Published Online: November 28, 2020
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Anti-nutrients, Bioaccessibility and Mineral Balance of Cookies Produced from Processed Sesame Seed Flour Blends
Akusu O. M., Kiin-Kabari D. B., Isah E. M.
International Journal of Food Science and Nutrition Engineering, 2020 10(1), pp. 1-11
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Probiotication of Fruit Juices by Supplemented Culture of lactobacillus acidophilus
Kidist Fikre Worku, Henok Kurabachew, Yassin Hassen
International Journal of Food Science and Nutrition Engineering, 2019 9(2), pp. 45-48
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Physical, Nutritional Characteristics and Bioavailability of a Chili Pepper Cultivar (Capsicum annuum) Grown in Eastern Côte d'Ivoire
Ohouo Régina Antoinette Don, Pascal Amédée Ahi, Sophie Nadège Gnanguy, Lucien Patrice Kouame
International Journal of Food Science and Nutrition Engineering, 2019 9(3), pp. 49-56
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Physiochemical and Sensory Characteristics of Made-In-Transit Yogurt
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International Journal of Food Science and Nutrition Engineering, 2019 9(2), pp. 37-44
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Effect of Physical and Microbiological Parameters on Ready –Made Pickles: A Review
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International Journal of Food Science and Nutrition Engineering, 2019 9(2), pp. 31-36
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Chemical and Sensory Evaluations of Wheat (Triticum aestivum L.) Bread Enriched with Pumpkin (Cucurbita maxima L.) Flour
Temesgen Laelago Ersedo
International Journal of Food Science and Nutrition Engineering, 2019 9(1), pp. 24-30
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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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International Journal of Food Science and Nutrition Engineering, 2019 9(1), pp. 16-23
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Analyzing the Tragedy of Illegal Fishing on the West African Coastal Region
E. C. Merem, Y. Twumasi, J. Wesley, M. Alsarari, S. Fageir, M. Crisler, C. Romorno, D. Olagbegi, A. Hines, G. S. Ochai, E. Nwagboso, S. Leggett, D. Foster, V. Purry, J. Washington
International Journal of Food Science and Nutrition Engineering, 2019 9(1), pp. 1-15
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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
10.5923/j.food.20180806.02
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