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Exploring Shifts in Yam Production Trends Along Nigeria's Southern Region
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Impact of an Aerobic Training Program Alone or Combined with Nutritional Education on Pro/Inflammatory Cytokine Levels in Obese Adolescents
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Determination of Mineral Content and Effect of Parboiling on Phytate Contents of Sahel 108, Sahel 328 and Sahel 329 Rice Varieties Grown in the Senegal River Valley
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Investigation of Physicochemical and Biochemical Properties of Roasted Tiger Nut (Cyperus esculentus) Flour
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The Potential of Sprouted Sorghum Supplemented with Sprouted Soybeans in the Formulation of Preventive Diet for Osteoporosis
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Gauging Cassava Land Use Trends in Nigeria's Lower South Region
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Improvement of Injera Shelf Life Through the Use of Silver (Ag) and Zinc Oxide (ZnO) Nano Particles
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Evaluation of the Nutritional Value of Bitter and Sweet Lupine Cultivars as Protein Source
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Dietary Supplement Use and Dietary Intake among Adults in Westlands Constituency, Kenya
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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
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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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Proximate Composition and Mineral Contents of Duku (Lansium domesticum) Fruit
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The Regional Assessment of Groundnut Farmland Use in Northern Nigeria
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Antinutrients, Mineral and Bioavailability Prediction of Calcium and Iron in Eggplant Fruit (Solanum spp.) Varieties Consumed in Côte d'Ivoire
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International Journal of Food Science and Nutrition Engineering, 2020 10(2), pp. 43-48
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Improving Nutritional Quality of Cowpea (Vigna unguiculata) by Soaking Process
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International Journal of Food Science and Nutrition Engineering, 2020 10(1), pp. 37-41
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Review on Household Decontamination Technologies for Fruits & Vegetables
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Anti-nutrients, Bioaccessibility and Mineral Balance of Cookies Produced from Processed Sesame Seed Flour Blends
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Probiotication of Fruit Juices by Supplemented Culture of lactobacillus acidophilus
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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
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