A Systemic Review: Structural Mechanism of SARSCoV- 2A and Promising Preventive Cure by Phytochemicals
23 Jul 2026
Influence of Addition of Different Levels of Amaranth Grain Flour on Chapatti
23 Jul 2026
Effects of Different Extraction Methods on Antioxidant Properties and Allicin Content of Garlic
23 Jul 2026
Applications of Hurdles in the Processing of Snail (Achachatina marginata) Meat
23 Jul 2026
Comparative Study of Anti-nutritional Composition of Some Selected Nigerian Green Leafy Vegetables from Eastern and Western Parts of Nigeria
23 Jul 2026
A Review on Kokum (Garcinia indica) Fruit
23 Jul 2026
TO Assess the Sensory Characteristics of Bamboo Rice Cheesecake among College Students
23 Jul 2026
Egg Quality Characteristics of Japanese Quails (Coturnix coturnix japonica) Fed Graded Levels of Fermented Mango Kernel (Mangifera spp) Composite Meal
23 Jul 2026
Fatty Acid Composition of Seed Oil from Pachira Aquatica Grown in Nigeria
23 Jul 2026
In vitro Antimicrobial Activity of Bangladeshi Artocarpus lakoocha Roxb Fruits
23 Jul 2026
Development and Nutritional Characterization of a Plant Based Ketogenic Soup Enriched with Sunflower Helianthus ann uus L.) and Sesame Seeds Sesamum indicum L.)
23 Jul 2026
Comparative Assessment of Drying Methods on Selected Quality Properties of Edible Caterpillars (Lepidoptera litoralia)
23 Jul 2026
Quality Evaluation of Chicken Meatballs Enriched With Lemongrass (Cymbopogon citratus) Essential Oil During Refrigerated Storage
23 Jul 2026
Formulation and Characterization of Papaya Seed amla Jelly Candy: A Value added Functional Confectionery
23 Jul 2026
Assessment of Dietary Intake and Nutritional Status of Pregnant Adolescent Girls in Three Districts in Sierra Leone
23 Jul 2026
Phytochemical, Antioxidant and Sensory Properties of Yoghurt Produced with Beetroot and Carrot Juice
23 Jul 2026
Development and Formulation of a Herbal Green Tea Blend Using Orange Powder and Ginger Powder as an Antioxidant-Rich Beverage
23 Jul 2026
Antibiotic Susceptibility and Multidrug Resistant Patterns of Bacteria Isolated from Spoiled Food Samples
23 Jul 2026
Alternative Proteins: A Comprehensive Review of Sustainability, Functionality and Global Impacts
23 Jul 2026
Nutritional and Sensory Evaluation of Spirulina Fortified Ragi and Bajra Noodles as a Functional Food
23 Jul 2026
Effect of Fermentation and Sprouting on the Proximate Composition, Anti-nutritional Properties, Minerals Content and Bioavailability of Breakfast Meal Composite from Yellow Maize, Black Kidney Beans, and Date Flours
23 Jul 2026
Comparative Evaluation of Solar and Oven Drying Technologies for Eggplant (Solanum melongena L.): Effects of Fresh and Blanched Pretreatments on Drying Kinetics and Thin-Layer Modelling
23 Jul 2026
Assessing Household Food Waste Awareness and Strategies to Reduce It in Otukpo, Benue State, Nigeria
23 Jul 2026
Comprehensive Evaluation of Sphenostylis stenocarpa Bean Flour as a Functional Ingredient for Gluten-Free Biscuit Production
23 Jul 2026
Evaluation of Physico-Chemical, Minerals and Functional Properties of Wheat-Mushroom (Pleurotus pulmonarius) Flour Blends
23 Jul 2026
Recipe Resilience Index (RDI): Climate-Smart Substitutions in Molecular Gastronomy
23 Jul 2026
Nutritional, Antioxidant, Anti-diabetic and Sensory Properties of Cookies Produced from Wheat, Pumpkin Seed and African Yam Bean Composite Flours
23 Jul 2026
Development and Characterization of Bigel Based on Corn Oil and Beeswax Oleogel with Gelatin Hydrogel as a Fat Replacer
23 Jul 2026
Comparative Evaluation of Preservation Methods on the Microbiological and Proximate Indices of Onions (Allium cepa l.)
23 Jul 2026
Food Security Awareness among University Students: A Case Study on CCN University of Science and Technology, Bangladesh
23 Jul 2026
Samosa and Cardiovascular Risk : A Review of Consumer’s Health
23 Jul 2026
Development and Evaluation of Coconut Milk Ice Cream with the Addition of Kluwek Seed Extension (Pangium edule): Physical, Chemical Characteristics and Sensory Acceptance
23 Jul 2026
Determination of Storage Shelf Life o f “Tiwul Bakar” Snacks Using the Accelerated Shelf life Testing (Aslt) Method of Arrhenius Approach
23 Jul 2026
Stability of Anthocyanin Coloration in Parijoto (Medinilla Speciosa Blume) Fruit Extract with the Addition of Tartaric Acid Copigments under Different Ph Levels, Heating Durations, and Temperatures
23 Jul 2026
SWOT Analysis of Sweet Laddu
23 Jul 2026
Utilization of Sawdust and Paddy Straw with Mushroom in Development of Biodegradable Packaging
23 Jul 2026
Assessment of Proximate Composition and Antioxidant Capacities of Different Cultivars of Sweet Potatoes (VitAto, Anggun and Sweet Latas) in Tembila, Terengganu, India
23 Jul 2026
Nutritional and Techno-Functional Properties of Noodles with Orange
23 Jul 2026
Functional Properties, Proximate Composition, Mineral Content, Phyto nutrient and Anti-oxidant Activities of Raw Materials that could be used for Danwake Formulation
23 Jul 2026
Quality Attributes of Wheat-tigernut Flour Blends and Chin-chin Produced from the Blends
23 Jul 2026
Assessment of Anti-Nutrient Potentials of Selected Leguminous Seeds under Variant Processing Conditions
23 Jul 2026
Comparative Analysis of the Functional Properties and Nutritional Compositions of Peel and Pulp of Unripe Plantain
23 Jul 2026
Production and Quality Evaluation of Cakes Containing Prebiotics
23 Jul 2026
The Use of Red Dragon Peel on the Antioxidant Potential of Nori
23 Jul 2026
Review on Complementary Foods for Older Infants and Young Children
23 Jul 2026
Chemical Composition and Microbial quality Assessment of Conventional Yoghurts within Awka Metropolis, Nigeria
23 Jul 2026
Effects of Acha-Cowpea-Carrot Based Couscous on the Hematological and Liver profile of Wistar Rat
23 Jul 2026
Physicochemical and Functional Characteristics of Phosphorylated Sago Starch Using Sodium Trimetaphosphate
23 Jul 2026
Effect of Chemical Preservative on the Functional Properties of Yam Flour Packaged in Low-density Polyethylene (LDPE) and Plastic Packaging
23 Jul 2026
Pectin Extraction of Siamese Pumpkin Skin with Concentration of Hydrochloric Acid (HCl) Solution
23 Jul 2026
Quality Evaluation of Sorghum-Malted Cowpea flour Blend for Biscuit Making Using Albino Rat to Test its Suitability for Consumption
23 Jul 2026
Improvement of the Nutritional Quality of African Yam Bean (Sphenostylis senocarpa) by a Combination of Domestic Processing and Traditional Cooking Methods
23 Jul 2026
A Review of Mechanisms and Commercial Aspects of Food Processing and Preservation
23 Jul 2026
A Study of In-vitro Antioxidant and Anti-diabetic Properties of Sweet Italian (Capsicum annum) and Habanero (Capsicum Chinese) Peppers Consumed in Benue State of Nigeria
23 Jul 2026
Production, Proximate Composition and Sensory Evaluations of Canned Mackerel (Scomber scombrus) Based Products Produced in Minna Metropolis, Nigeria
23 Jul 2026
Evaluation of Resistivity to Post Harvest Physiological Loss (PPD) and Brown Streak Disease Root Necrosis (CBSD-RN) of Different Cassawa Cultivas Grown in Rwanda
23 Jul 2026
Aqueous Extract of Cinnamon: Role in Cancer and Inflammation
23 Jul 2026
Physicochemical Characteristics, Microstructure and Antioxidant Properties of Water Chestnut Flour
23 Jul 2026
Nutrient Composition, Functional, Pasting and Sensory Properties of Complementary Foods
23 Jul 2026
Microflora and Heavy Metal Levels of Crayfish and Stockfish Sold in the Market
23 Jul 2026
Optimization and Standardization of Spreadable Cheese Fortified with Mushroom Powder
23 Jul 2026
Efficacy of Bitter Kola Seed Powder in Control of the Maize Weevils (Sitophilus Zeamais) Infesting Stored Maize (Zea Mays L.)
23 Jul 2026
Evaluation of Shelf Stability of Whey Protein Isolates Incorporated Multi Millet Snacks
23 Jul 2026
Evaluation of Nutritional and Anti-Nutritional Compositions of Dacryodes edulis (African Pear) pulp
23 Jul 2026
Physicochemical and Microbiological Properties of Finger Millet and Defatted Sesame Seeds Flours used as Complementary Foods
23 Jul 2026
Assessment of Maize Farmers’ Knowledge and Response in Food Safety Attitude in Taraba State, Nigeria
23 Jul 2026
Effects of Fenugreek (Trigonella Foenum-Graecum L.) Flour Substitutions on the Chemical Composition and Sensory Quality of Tef Injera
23 Jul 2026
Conventional and Molecular Characterization of Saccharomyces cerevisiae Isolated from Selected Fermented Sources
23 Jul 2026
Review on Nutritional, Anti Nutritional Content and Effect of Processing on Anti Nutritional Content of Lupine in Ethiopia
23 Jul 2026
Studies on Standardization of Recipe and Shelf Life of Guava RTS Blended with Pineapple
23 Jul 2026
Analyzing Physicochemical Properties and Microbiological Quality of Raw and Traditional Fermented Camel Milk (Chuuchee) Prepared in Borana Area, Southern Ethiopia
23 Jul 2026
Antimicrobial Activity of Tropical Fruits against Salmonella typhi
23 Jul 2026
Prevalence of Food Insecurity in Eastern Part of Libya: A Study of Associated Factors
23 Jul 2026
Evaluation of Nutrient Composition and Sensory Attributes of Jam Produced from African Bush Mango (Irvingia gabonensis)
23 Jul 2026
GC-MS Analysis of Volatile Components Extracted by Different Methods from Timur (Zanthoxylum armatum)
23 Jul 2026
The Impact of Incremental Alkali Dosages during Nixtamalization on Quality Characteristics of Crunchy Maize Cakes (Akara-koro)
22 Jul 2026
Use of a Commercial Yoghurt Starter Culture in the Production of motsena a Fermented Non alcoholic Sorghum Maize Gruel from Botswana
22 Jul 2026