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International Journal of Food Science and Nutrition Engineering, 2024 14(1), pp. 1-22
Published Online: January 05, 2024
10.5923/j.food.20241401.01
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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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International Journal of Food Science and Nutrition Engineering, 2023 13(1), pp. 1-8
Published Online: September 22, 2023
10.5923/j.food.20231301.01
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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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International Journal of Food Science and Nutrition Engineering, 2022 12(2), pp. 37-40
Published Online: October 12, 2022
10.5923/j.food.20221202.01
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Investigation of Physicochemical and Biochemical Properties of Roasted Tiger Nut (Cyperus esculentus) Flour
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International Journal of Food Science and Nutrition Engineering, 2022 12(1), pp. 26-35
Published Online: September 15, 2022
10.5923/j.food.20221201.03
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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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International Journal of Food Science and Nutrition Engineering, 2022 12(1), pp. 20-25
Published Online: July 15, 2022
10.5923/j.food.20221201.02
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Gauging Cassava Land Use Trends in Nigeria's Lower South Region
E. C. Merem, Y. Twumasi, J. Wesley, D. Olagbegi, M. Crisler, C. Romorno, M. Alsarari, P. Isokpehi, A. Hines, G. Hirse, G. S. Ochai, E. Nwagboso, S. Fageir, S. Leggett, J. Offiah, S. Emakpor
International Journal of Food Science and Nutrition Engineering, 2022 12(1), pp. 1-19
Published Online: April 29, 2022
10.5923/j.food.20221201.01
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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
10.5923/j.food.20211102.03
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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
Published Online: December 27, 2021
10.5923/j.food.20211103.01
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Dietary Supplement Use and Dietary Intake among Adults in Westlands Constituency, Kenya
Nomfundo Dlamini, Angela A. Andago, Sophia Ngala, Paul Junior
International Journal of Food Science and Nutrition Engineering, 2021 11(2), pp. 43-51
Published Online: September 15, 2021
10.5923/j.food.20211102.02
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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)
Mankambou Jacques Gnanwa, Jean Bedel Fagbohoun, Kouamé Claude Ya, Sika Hortense Blei, Lucien Patrice Kouame
International Journal of Food Science and Nutrition Engineering, 2021 11(2), pp. 35-42
Published Online: June 15, 2021
10.5923/j.food.20211102.01
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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
Published Online: April 30, 2021
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Proximate Composition and Mineral Contents of Duku (Lansium domesticum) Fruit
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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
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International Journal of Food Science and Nutrition Engineering, 2021 11(1), pp. 1-19
Published Online: March 20, 2021
10.5923/j.food.20211101.01
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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
10.5923/j.food.20201002.01
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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
10.5923/j.food.20201001.03
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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
10.5923/j.food.20201001.02
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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
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International Journal of Food Science and Nutrition Engineering, 2019 9(2), pp. 45-48
10.5923/j.food.20190902.03
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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
10.5923/j.food.20190903.01
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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
10.5923/j.food.20190902.02
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