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Current Nutrition & Food Science

Volume 17, 9 Issues, 2021
ISSN: 2212-3881 (Online)
ISSN: 1573-4013 (Print)
This journal supports open access

In the current pandemic scenario, publication process of all articles related to Coronavirus will be expedited, for timely publication of much needed research


Current Nutrition & Food Science, Volume 14 - Number 1

Preface   Open Access

Review Article

The Medical Functions of Probiotics and Their Role in Clinical Nutrition

, 14(1): 3 - 10

Tatiana Mancuskova*, Alzbeta Medved`ova, Marina Ozbolt and L`ubomir Valik

DOI: 10.2174/1573401313666170405152905

Review Article

Ochratoxin A: From Safety Aspects to Prevention and Remediation Strategies

, 14(1): 11 - 16

Ramona Massoud, Adriano Cruz and Kianoush Khosravi Darani*

DOI: 10.2174/1573401313666170517165500

Research Article

Bioactive Compounds of Virgin Olive Oil Extracted from Bladi and Arbequina Cultivars

, 14(1): 17 - 27

M.S. Mirrezaie Roodaki, M.A. Sahari*, B. Ghiassi Tarzi, M. Barzegar and M. Gharachorloo

DOI: 10.2174/1573401313666170905162338

Research Article

Effect of Drying Temperature on the Physical-chemical and Sensorial Properties of Eggplant (Solanum melongena L.)

, 14(1): 28 - 39

Raquel P.F. Guine*, Paula M.R. Correia, Ana C. Correia, Fernando Goncalves, Mariana F.S. Brito and Jessica R.P. Ribeiro

DOI: 10.2174/1573401313666170316113359

Research Article

Evaluation of Bioactive Compounds in Bean Oils (Phaseolus vulgaris L.), Pérola and BRS Valente Varieties

, 14(1): 40 - 46

Wellington Mamoro Umeda, Debora Maria Moreno Luzia and Neuza Jorge*

DOI: 10.2174/1573401313666170427145043

Research Article

The Effects of Aqueous Extract of Apium Graveolens on Brain Tissues Oxidative Damage in Pentylenetetrazole-induced Seizures Model in Rat

, 14(1): 47 - 53

Shadi Choupankareh, Farimah Beheshti, Sareh Karimi, Hamid Reza Sadeghnia, Hassan Rakhshandeh, Mohsen Rezaeipour and Mahmoud Hosseini*

DOI: 10.2174/1573401313666170316111315

Research Article

The Use of Unsaturated Fatty Acids in Liposomal Form to Get Bread Enriched with ω-3 Fatty Acids

, 14(1): 54 - 60

Tatyana Kozlova, Erzhena Syngeeva, Sesegma Zhamsaranova and Galina Lamazhapova*

DOI: 10.2174/1573401313666170316114252

Research Article

Studies on Physico-chemical and Organoleptic Properties of Soymilk Blended Dahi (Curd) with Toned Milk (Cattle Milk)

, 14(1): 61 - 67

Devendra Pratap, Vaibhav Kumar Maurya*, Nishant Kumar, Rakhi Singh and Ashutosh Upadhyay

DOI: 10.2174/1573401313666170724112554

Research Article

Acute and Subacute Toxicity Study on Dietary Supplementation with Soy Isoflavones in Wistar Rats

, 14(1): 68 - 78

WCS Faria, RC Martinelli, AS Arcas, IF Da Silva Junior, EM Colodel, DFLC Cavenaghi, AP Oliveira and WM Barros

DOI: 10.2174/1573401313666170821154016

Research Article

Physicochemical and Nutritional Stability of Optimized Low-calorie Quince (Cydonia oblonga) Jam Containing Stevioside During Storage

, 14(1): 79 - 87

Mojtaba Yousefi , Sayed Amir Hossein Goli* and Mahdi Kadivar

DOI: 10.2174/1573401313666170912164941


Pau-Loke Show
Department of Chemical and Environmental Engineering
Faculty of Science and Engineering
University of Nottingham Malaysia
View Full Editorial Board

Journal History

Current Nutrition & Food Science was launched in 2005. Dr. Pau-Loke Show serves as the Editor-in-Chief of the journal.

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