Optimisation of Rice Flour Traits for the Production of Indigenous Rice Recipes.
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- Current Research in Nutrition & Food Science, 2020, v. 8, n. 1, p. 349, doi. 10.12944/CRNFSJ.8.1.33
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Works in Current Research in Nutrition & Food Science, 2020, Vol 8, Issue 1
Results: 33
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Appropriate Tomato and Mandarin Ratios on Development of Blended Tomato Juice and Mandarin Juice Products.
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- Current Research in Nutrition & Food Science, 2020, v. 8, n. 1, p. 340, doi. 10.12944/CRNFSJ.8.1.32
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3
The Physical Characteristics of Whey Based Edible Film Added with Konjac.
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- Current Research in Nutrition & Food Science, 2020, v. 8, n. 1, p. 333, doi. 10.12944/CRNFSJ.8.1.31
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4
Physical and Nutrition Education Intervention Improves Body Weight Status of Adolescents in Uasin Gishu County, Kenya: A Cluster-Randomized Controlled Trial.
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- Current Research in Nutrition & Food Science, 2020, v. 8, n. 1, p. 318, doi. 10.12944/CRNFSJ.8.1.30
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5
Effectiveness of Nutrition Education for Elementary School Children Based on Theory of Planned Behavior.
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- Current Research in Nutrition & Food Science, 2020, v. 8, n. 1, p. 308, doi. 10.12944/CRNFSJ.8.1.29
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6
Assessment of Basic Nutritional Status and Awareness to Good Food Habits of Pregnant Women In A Semi Urban Indian Town-Kumbakonamurban Rural Epidemiological Study-Kures-3.
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- Current Research in Nutrition & Food Science, 2020, v. 8, n. 1, p. 303, doi. 10.12944/CRNFSJ.8.1.28
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7
Developing and Nutritional Quality Evaluation of Complementary Diets Produced from Selected Cereals and Legumes Cultivated in Gondar province, Ethiopia.
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- Current Research in Nutrition & Food Science, 2020, v. 8, n. 1, p. 291, doi. 10.12944/CRNFSJ.8.1.27
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8
The Effects of Black Mulberry Fruit Extract, Sunflower Seed, and Pumpkin Seed With Exercise on Memory Function and Neural Activation Biomarkers among Healthy Young Adults.
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- Current Research in Nutrition & Food Science, 2020, v. 8, n. 1, p. 281, doi. 10.12944/CRNFSJ.8.1.26
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9
Reducing Allergenicity of Soy Protein Isolate from Several Varieties of Soybean Through Glycation with Lactose.
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- Current Research in Nutrition & Food Science, 2020, v. 8, n. 1, p. 268, doi. 10.12944/CRNFSJ.8.1.25
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10
Characteristics of Inulin-Enriched Instant Porridge and its Effectiveness to Increase Calcium Absorption in Infant Rat Models.
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- Current Research in Nutrition & Food Science, 2020, v. 8, n. 1, p. 256, doi. 10.12944/CRNFSJ.8.1.24
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11
A Cross Sectional Study on Analysis of Human Milk as Per Prakriti (Psychosomatic Constitution).
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- Current Research in Nutrition & Food Science, 2020, v. 8, n. 1, p. 245, doi. 10.12944/CRNFSJ.8.1.23
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12
Impact of Health Promoting Nutrition Intervention Package on Severe Malnutrition among Under-Five Children in Rural Northern India.
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- Current Research in Nutrition & Food Science, 2020, v. 8, n. 1, p. 238, doi. 10.12944/CRNFSJ.8.1.22
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13
Acceptance of Stevia as A Sugar Substitute and its Determinants among Health Educated Individuals.
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- Current Research in Nutrition & Food Science, 2020, v. 8, n. 1, p. 226, doi. 10.12944/CRNFSJ.8.1.21
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14
The Study of Sorghum (Sorghum bicolor L.), Mung Bean (Vigna radiata) and Sago (Metroxylon sagu) Noodles: Formulation and Physical Characterization.
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- Current Research in Nutrition & Food Science, 2020, v. 8, n. 1, p. 217, doi. 10.12944/CRNFSJ.8.1.20
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15
The Production of Bacterial Cellulose from Organic Low-Grade Rice.
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- Current Research in Nutrition & Food Science, 2020, v. 8, n. 1, p. 206, doi. 10.12944/CRNFSJ.8.1.19
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16
The Effect of HCl-Thermal Pressure Hydrolysis and HighSpeed Destruction of Chitin on Particle Size Distribution and Functional Group of Nano-Chitin Compound.
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- Current Research in Nutrition & Food Science, 2020, v. 8, n. 1, p. 197, doi. 10.12944/CRNFSJ.8.1.18
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17
Changes in Physicochemical and Bioactive Profile of Garlic Pulp by High Voltage Electric Field.
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- Current Research in Nutrition & Food Science, 2020, v. 8, n. 1, p. 131, doi. 10.12944/CRNFSJ.8.1.12
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18
Lactoferrin Association with Maternal Nutritional Status and Lactation Stages.
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- Current Research in Nutrition & Food Science, 2020, v. 8, n. 1, p. 174, doi. 10.12944/CRNFSJ.8.1.16
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19
Effect of Processing Techniques on Nutritional, Viscosity and Osmolarity of Barnyard Millet Based Diarrheal Replacement Fluids.
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- Current Research in Nutrition & Food Science, 2020, v. 8, n. 1, p. 164, doi. 10.12944/CRNFSJ.8.1.15
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20
The Effect of Cultivar Variation on Total Phenolic Contents and Antioxidant Activities of Date Palm Fruit (Phoenix dactylifera L.).
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- Current Research in Nutrition & Food Science, 2020, v. 8, n. 1, p. 155, doi. 10.12944/CRNFSJ.8.1.14
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21
Sensory Evaluation of Noodles Substituted by Sweet Potato Flour and Rice Bran.
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- Current Research in Nutrition & Food Science, 2020, v. 8, n. 1, p. 144, doi. 10.12944/CRNFSJ.8.1.13
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22
Assessment of Portion Sizes of Food items commonly consumed by Urban Indian Adults: A Preliminary Study.
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- Current Research in Nutrition & Food Science, 2020, v. 8, n. 1, p. 182, doi. 10.12944/CRNFSJ.8.1.17
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23
Use of Raw and Physically Modified Rice Starches as Fat Replacer in Whipping Cream.
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- Current Research in Nutrition & Food Science, 2020, v. 8, n. 1, p. 122, doi. 10.12944/CRNFSJ.8.1.11
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24
Effects of Frozen Storage on Viability of Probiotics and Antioxidant Capacities of Synbiotic Riceberry and Sesame-Riceberry Milk Ice Creams.
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- Current Research in Nutrition & Food Science, 2020, v. 8, n. 1, p. 107, doi. 10.12944/CRNFSJ.8.1.10
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25
Fried Shallot Quality : Perception and Differentiation.
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- Current Research in Nutrition & Food Science, 2020, v. 8, n. 1, p. 97, doi. 10.12944/CRNFSJ.8.1.09
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26
Effect of Beta Carotene on the Ionisable Iron Content of Wheat.
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- Current Research in Nutrition & Food Science, 2020, v. 8, n. 1, p. 88, doi. 10.12944/CRNFSJ.8.1.08
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27
Quality Analysis of Soy Bread and Its Effects on Glycemic Index.
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- Current Research in Nutrition & Food Science, 2020, v. 8, n. 1, p. 79, doi. 10.12944/CRNFSJ.8.1.07
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28
Probiotic Potential of Blueberry Jam Fermented with Lactic Acid Bacteria.
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- Current Research in Nutrition & Food Science, 2020, v. 8, n. 1, p. 65, doi. 10.12944/CRNFSJ.8.1.06
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29
Effect of Pre-treatment in Producing Pumpkin Powder Using Air Fryer and Its Application in 'Bingka' Baking.
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- Current Research in Nutrition & Food Science, 2020, v. 8, n. 1, p. 48, doi. 10.12944/CRNFSJ.8.1.05
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30
Quality and Safety of Meat Products In Russia: Results of Monitoring Samples from Manufacturers and Evaluation of Analytical Methods.
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- Current Research in Nutrition & Food Science, 2020, v. 8, n. 1, p. 41, doi. 10.12944/CRNFSJ.8.1.04
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31
Effective Operation of Food Quality Management System: A Case Study from Fishery Processing.
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- Current Research in Nutrition & Food Science, 2020, v. 8, n. 1, p. 25, doi. 10.12944/CRNFSJ.8.1.03
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32
The Intake of some Nutrients is Associated with the Risk of Breast Cancer: Results from Jordanian Case-Control Study.
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- Current Research in Nutrition & Food Science, 2020, v. 8, n. 1, p. 12, doi. 10.12944/CRNFSJ.8.1.02
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33
Effect of Annona Muricata L. on Metabolic Parameters in Diabetes Mellitus: A Systematic Review.
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- Current Research in Nutrition & Food Science, 2020, v. 8, n. 1, p. 1, doi. 10.12944/CRNFSJ.8.1.01
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- Article