Volume 10 Issue 4

Opinion Published In: December, 2020
Bacteriophages as Preservation Agents to Promote Minimally Processed Food Safety
Sihem Jebri*

DOI: 10.19080/NFSIJ.2020.10.555791

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*

DOI: 10.19080/NFSIJ.2021.10.555792

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

DOI: 10.19080/NFSIJ.2021.10.555793

Mini Review Published In: March, 2021
Non-Centrifugal Cane Sugar is a Potential Functional Food?
Jader Rodríguez Cortina and María Hernández Carrión*

DOI: 10.19080/NFSIJ.2021.10.555794

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

DOI: 10.19080/NFSIJ.2021.10.555795


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