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          Archive
          2020, Volume 9
          2019, Volume 8
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          2017, Volume 6
          2016, Volume 5
          2015, Volume 4
          2014, Volume 3
          2013, Volume 2
          2012, Volume 1
          Volume 3, Issue 3, May 2014
          Effect of Storage Temperatures on the Survival and Growth of Pathogens in Semi Preserved Foods
          Kwaw, Emmanuel
          Pages: 133-140     Published Online: Apr. 20, 2014
          DOI: 10.11648/j.ijnfs.20140303.11
          Abstract | Full-Text PDF (274KB)
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          Rapid Detection of Bovine-Specific Nucleic Acid Sequences in Cow Milk Using Polymerase Chain Reaction
          Asim A. Osman, Ayman M. Mahmoud, Ayman S. Soliman
          Pages: 141-144     Published Online: Apr. 30, 2014
          DOI: 10.11648/j.ijnfs.20140303.12
          Abstract | Full-Text PDF (359KB)
          View 3028                 Downloads 230
          Microencapsulation of Natural Food Colourants
          Gülay ?zkan, Seda Ersus Bilek
          Pages: 145-156     Published Online: Apr. 30, 2014
          DOI: 10.11648/j.ijnfs.20140303.13
          Abstract | Full-Text PDF (265KB)
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          Neurophysiological Effects of Rhodiola Rosea Extract Containing Capsules (A Double-Blind, Randomised, Placebo-Controlled Study)
          Wilfried Dimpfel
          Pages: 157-165     Published Online: May 10, 2014
          DOI: 10.11648/j.ijnfs.20140303.14
          Abstract | Full-Text PDF (623KB)
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          The Effect of Processing Methods on the Functional and Compositional Properties of Jackfruit Seed Flour
          Eke- Ejiofor, J., Beleya, E. A., Onyenorah, N. I.
          Pages: 166-173     Published Online: May 10, 2014
          DOI: 10.11648/j.ijnfs.20140303.15
          Abstract | Full-Text PDF (247KB)
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          What is a Bioactive Compound? A Combined Definition for a Preliminary Consensus
          Abdelkarim GUAADAOUI, Soumaya BENAICHA, Naima ELMAJDOUB, Mohammed BELLAOUI, Abdellah HAMAL
          Pages: 174-179     Published Online: May 20, 2014
          DOI: 10.11648/j.ijnfs.20140303.16
          Abstract | Full-Text PDF (237KB)
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          Prevalence of Fungal Flours in Zahedan-Iran Bakeries
          Ebrahimzadeh Adel, Mohammadzadeh Farzaneh
          Pages: 180-182     Published Online: May 20, 2014
          DOI: 10.11648/j.ijnfs.20140303.17
          Abstract | Full-Text PDF (153KB)
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          Juicing Alters Oxalates Contents in Commonly Consumed Leafy Vegetables in South West Nigeria
          Temitope K. Odufuwa, Adeleke K. Atunnise, Olumide David Olukanni, Bamidele Adewale Salau
          Pages: 183-186     Published Online: May 20, 2014
          DOI: 10.11648/j.ijnfs.20140303.18
          Abstract | Full-Text PDF (176KB)
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          Nutritional and Sensory Characterization of Full Fat and Partially Defatted Peanut Soy Milk Yoghurt
          Kpodo Mawunyo Kwasi Fidelis, Afoakwa Ohene Emmanuel, Amoa Bediako Betty, Saalia Kwesi Firibu
          Pages: 187-193     Published Online: May 20, 2014
          DOI: 10.11648/j.ijnfs.20140303.19
          Abstract | Full-Text PDF (251KB)
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          Development of High Protein Content Homemade Bread by Nutritional Yeast Fortification for Disadvantaged Communities
          Serere Julien Harusekwi, Nyamunda B. C., Mutonhodza B.
          Pages: 194-198     Published Online: May 20, 2014
          DOI: 10.11648/j.ijnfs.20140303.20
          Abstract | Full-Text PDF (214KB)
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          Application of PCR-Based Methods for Rapid Detection of Corn Ingredients in Processed Foods
          Inga Gabriadze, Tamara Kutateladze, Boris Vishnepolsky, Marina Karseladze, Nelly Datukishvili
          Pages: 199-202     Published Online: May 20, 2014
          DOI: 10.11648/j.ijnfs.20140303.21
          Abstract | Full-Text PDF (729KB)
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          Genetic Variation in Intramuscular Fat of Prime Lambs Supplemented with Varying Concentrations of Degummed Crude Canola Oil
          Aaron Ross Flakemore, Razaq Oladimeji Balogun, Peter Daniel McEvoy, Bunmi Sherifat Malau-Aduli, Peter Nichols, Aduli Enoch Othniel Malau-Aduli
          Pages: 203-209     Published Online: May 20, 2014
          DOI: 10.11648/j.ijnfs.20140303.22
          Abstract | Full-Text PDF (350KB)
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          The Effect of Preservatives and Flavour Additive on the Production of Oxygen-Free Radicals by Isolated Human Neutrophils
          E. Al-Shammari, R. Bano, S. Khan, I. Shankity
          Pages: 210-215     Published Online: May 30, 2014
          DOI: 10.11648/j.ijnfs.20140303.23
          Abstract | Full-Text PDF (214KB)
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          Microbiological Safety of Cooked Vended Foods in an Urban Informal Market: A Case Study of Mbare Msika, Harare, Zimbabwe
          Raphael Kwiri, Clive Winini, Jeritah Tongonya, Wishmore Gwala, Enock Mpofu, Felix Mujuru, Shannon T. Gwala, Lydia Makarichi, Perkins Muredzi
          Pages: 216-221     Published Online: May 30, 2014
          DOI: 10.11648/j.ijnfs.20140303.24
          Abstract | Full-Text PDF (203KB)
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          Microbiological Quality of Artisanal-Ice Cream Produced in Gaza City – Palestine
          Emad Abou El Khair, Abd Al- Raziq Salama, Hatem I. Abu Mezyed, Sobhy M. Mohsen, Hashem Arafa
          Pages: 222-229     Published Online: May 30, 2014
          DOI: 10.11648/j.ijnfs.20140303.25
          Abstract | Full-Text PDF (219KB)
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          葡亰集团68909455