Current Nutrition & Food Science
Volume 15, 7 Issues, 2019
ISSN: 2212-3881 (Online)
ISSN: 1573-4013 (Print)
This journal supports open access
ISSN: 2212-3881 (Online)
ISSN: 1573-4013 (Print)
This journal supports open access
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
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Editor-in-Chief
Undurti N. Das
2221 NW 5th St
Battle Ground
WA
USA
2221 NW 5th St
Battle Ground
WA
USA
About the Journal
For Authors
For Librarians & Readers
Journal History
Current Nutrition & Food Science was launched in 2005. Dr. Undurti N. Das serves as the Editor-in-Chief of the journal.
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