Current Nutrition & Food Science
Volume 16, 9 Issues, 2020
ISSN: 2212-3881 (Online)
ISSN: 1573-4013 (Print)
This journal supports open access
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ISSN: 2212-3881 (Online)
ISSN: 1573-4013 (Print)
This journal supports open access
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In the current pandemic scenario, publication process of all articles related to Coronavirus will be expedited, for timely publication of much needed research
Contents
Current Nutrition & Food Science, Volume 12 - Number 1
Preface
Opinion Paper Whatever It Takes
, 12(1): 3Alessandro Laviano and Alessia Mari
DOI: 10.2174/1573401311999150804095932
A Review on Fruit Juice Probiotication: Pomegranate
, 12(1): 4 - 11Siti M. Mustafa, Lee S. Chua, Hesham A. El- Enshasy, Fadzilah A. A. Majid and Roslinda A. Malek
DOI: 10.2174/1573401311666151015213508
A Review on Fruit Juice Probiotication: Pomegranate
Emerging Technologies for Improving Bioavailability of Polyphenols
, 12(1): 12 - 22Dinesh Kumar Vivekanandhan, Priya Ranjan Prasad Verma and Sandeep Kumar Singh
DOI: 10.2174/1573401311666151015213704
Emerging Technologies for Improving Bioavailability of Polyphenols
Vitamin A, D & Zinc Serum Levels in Children with Acute Gastroentritis: A Case Control Study: Tehran, Iran
, 12(1): 23 - 27Samileh Noorbakhsh, Anahita Izadi, Ali Akbar Rahbarimanesh, Shima Javadnia and Fahimeh Soheilipour
DOI: 10.2174/1573401311666150930215954
Application of Bifidobacterium Lactis as the Single Strain Probiotic Starter Culture for Fermentation of Salmon (Salmo salar) Mince
, 12(1): 28 - 34Pavels Semjonovs, Arturs Patetko, Mara Grube, Karlis Shvirksts, Lilija Auzina, Dagnija Upite, Raimonds Linde, Artis Bormanis, Andris Upitis, Maija Ruklisa, Emils Kozlinskis, Elga B. Parele, Juris Gailitis, Laima Silina, Ilze Denina, Mara Marauska and Roberts Dlohi
DOI: 10.2174/1573401311666150901211741
Application of Bifidobacterium Lactis as the Single Strain Probiotic Starter Culture for Fermentation of Salmon (Salmo salar) Mince
Nigella Sativa Improve Redox Homeostasis in Heart and Aorta of Diabetic Rat
, 12(1): 35 - 41Abbasali Abbasnezhad, Saeed Niazmand, Maryam Mahmoudabady, Mohammad Soukhtanloo, Seyed Abdolrahim Rezaee and Seyed Mojtaba Mousavi
DOI: 10.2174/1573401311666150804213742
Nigella Sativa Improve Redox Homeostasis in Heart and Aorta of Diabetic Rat
Evaluation of the Soluble Pectin Content in Culinary Preparations
, 12(1): 42 - 49Hércules Rezende Freitas and Lucilia da Gloria Afonso Caldas
DOI: 10.2174/1573401311666150806204506
Evaluation of the Soluble Pectin Content in Culinary Preparations
Composition of Fatty Acids of the Lipids Extracted from Seeds of Sesbania bispinosa Grown on the Indian Coastal Sand Dunes
, 12(1): 50 - 55Suvarna Jeppu Shreelalitha and Kandikere Ramaiah Sridhar
DOI: 10.2174/1573401311666150804213913
Composition of Fatty Acids of the Lipids Extracted from Seeds of Sesbania bispinosa Grown on the Indian Coastal Sand Dunes
Fatty Acid (FA) Compositions and Trans Content of Frequently Consumed Edible Oils and Fats from Iran’ Market
, 12(1): 56 - 64Abdol-Samad Abedi, Hedayat Hosseini, Abdorreza Mohammadi, Zahra Abdollahi, Majid Hajifaraji and Amin Mousavi Khaneghah
DOI: 10.2174/1573401311666150930215645
Fatty Acid (FA) Compositions and Trans Content of Frequently Consumed Edible Oils and Fats from Iran’ Market
Antioxidant Capacity of Binary and Ternary Mixtures of Orange, Grape, and Starfruit Juices
, 12(1): 65 - 71Raúl Siche, Carmen Ávalos, Hubert Arteaga, Erick Saldaña and Thais M. F. S. Vieira
DOI: 10.2174/1573401311666150901221115
Antioxidant Capacity of Binary and Ternary Mixtures of Orange, Grape, and Starfruit Juices
Administration of Ethanolic Extract of Ocimum Basilicum Leaves Attenuates Depression like Behavior in the Rats Sensitized by Ovalbumin
, 12(1): 72 - 78Ali Neamati, Sabereh Talebi, Mahmoud Hosseini, Mohammad Hossein Boskabady and Farimah Beheshti
DOI: 10.2174/1573401311666151030213446
Administration of Ethanolic Extract of Ocimum Basilicum Leaves Attenuates Depression like Behavior in the Rats Sensitized by Ovalbumin
Editor-in-Chief
Maria L.M.F. Estevinho
Campus de Santa Apolónia
Bragança
(Portugal)
Biography
View Full Editorial Board
Campus de Santa Apolónia
Bragança
Biography
Biography of Maria L.M.F. Estevinho
Leticia M. Estevinho received the Zootechnical Engineering degree (summa cum laude)
in 1985 and the M.S. degree in biotechnology (with merit) in 1989. In 1995, finished the PhD
degree in Science given by Minho University, Braga, Portugal. In 2009, passed with merit the
proofs of Agregação - the last step in the academic career in Portugal. Estevinho has worked in
Agricultural College of Braganca, Braganca, Portugal, since 1986 and has great experience in
students’ coordination (16 PhD students and three Postdoctoral researchers). Leticia M.
Estevinho has published more than 120 articles in indexed international journals, written five
book chapters and has presented more 160 oral and written communications. Was the principal
investigator of more than 25 scientific projects, totally financed, and has published 4 patents.
She is the Head of the Microbiology Laboratory since 1986. Was the editor-in-chief of three
journals and currently belongs to the editorial board of 19 international journals; has revised
more than 300 articles of indexed journals. Nowadays, Estevinho serves as a Coordinator
Professor with Agregação in the Polytechnic Institute of Braganca, Portugal.s
About the Journal
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Journal History
Current Nutrition & Food Science was launched in 2005. Dr. Maria L.M.F. Estevinho serves as the Editor-in-Chief of the journal.
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