| Opinion Published In: December, 2020 | |
| Bacteriophages as Preservation Agents to Promote Minimally Processed Food Safety | |
| Sihem Jebri* | |
| Mini Review Published In: January, 2021 | |
| The Needs and Applications of Delivery Systems to Fortify Food with Active Ingredients | |
| Chunqing Bai, Yangkai Guo, Lili Chen and Li Zhao* | |
| Research Article Published In: March, 2021 | |
| Physicochemical and Sensory Characterization of Pitaya (Stenocereus thurberi) Jelly | |
| Javier Ojeda-Contreras*, Arturo Duarte Sierra, Mario Barrera-López and Reginaldo Báez-Sañudo | |
| Mini Review Published In: March, 2021 | |
| Non-Centrifugal Cane Sugar is a Potential Functional Food? | |
| Jader Rodríguez Cortina and María Hernández Carrión* | |
| Research Article Published In: March, 2021 | |
| Knowledge, Attitude and Practices Regarding Nutrition among Adolescent Girls in Dhaka City: A Cross-sectional Study | |
| Farjana Rahman Bhuiyan*, Joti Lal Barua and Kazi Abul Kalam | |
Open Access by Juniper Publishers is licensed under a Creative Commons Attribution 4.0 International License. Based on a work at www.juniperpublishers.com. 
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