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 | |