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 15 - Number 3
Biography Open Access
Meet Our Editorial Board Member
, 15(3): 201Giuseppe Maurizio Campo
DOI: 10.2174/157340131503190315105112
Review Article
Potential Cardio-Protective Effects of Green Grape Juice: A Review
, 15(3): 202 - 207Latifeh Ahmadi*, Alia El-Kubbe and Sarah K. Roney
DOI: 10.2174/1573401313666170905160818
Potential Cardio-Protective Effects of Green Grape Juice: A Review
Review Article
Nutrients, Bioactive Compounds and Bioactivity: The Health Benefits of Sweet Cherries (Prunus avium L.)
, 15(3): 208 - 227Ana C. Gonçalves, Catarina Bento, Branca Silva, Manuel Simões and Luís R. Silva*
DOI: 10.2174/1573401313666170925154707
Nutrients, Bioactive Compounds and Bioactivity: The Health Benefits of Sweet Cherries (Prunus avium L.)
Research Article
Proximal and Functional Properties of Edible Ripened Split Beans of Coastal Wild Legume Canavalia maritima
, 15(3): 228 - 233Prabhavathi Supriya and Kandikere R. Sridhar*
DOI: 10.2174/1573401313666171004150447
Proximal and Functional Properties of Edible Ripened Split Beans of Coastal Wild Legume Canavalia maritima
Research Article
Combined Effects of Salt-related Variables on Qualitative Characteristics of Probiotic Fermented Milk
, 15(3): 234 - 242Masoumeh Arab, Sara Sohrabvandi, Nasim Khorshidian and Amir M. Mortazavian*
DOI: 10.2174/1573401314666180123151007
Combined Effects of Salt-related Variables on Qualitative Characteristics of Probiotic Fermented Milk
Research Article
Study of Consumer Acceptance by Means of Questionnaire Survey Towards Newly Developed Yogurts with Functional Ingredients
, 15(3): 243 - 256Raquel de Pinho Ferreira Guiné*
DOI: 10.2174/1573401313666171004150928
Study of Consumer Acceptance by Means of Questionnaire Survey Towards Newly Developed Yogurts with Functional Ingredients
Research Article
Bioavailability of Selected Micronutrients in Teff-based Complementary Infant Foods
, 15(3): 257 - 264Mesfin W. Tenagashaw*, John N. Kinyuru, Glaston M. Kenji, Eneyew T. Melaku and Susanne Huyskens-Keil
DOI: 10.2174/1573401313666170912165424
Bioavailability of Selected Micronutrients in Teff-based Complementary Infant Foods
Research Article
Effect of Preparation and Freezing Methods on the Concentration of Resistant Starch, Antinutritional Factors and FODMAPs in Beans
, 15(3): 265 - 273Bianca P. Ávila*, Guilherme C.M. Bragança, Aline Pereira, Márcia A. Gularte and Moacir C. Elias
DOI: 10.2174/1573401313666171004145740
Effect of Preparation and Freezing Methods on the Concentration of Resistant Starch, Antinutritional Factors and FODMAPs in Beans
Research Article
Impact of Minimal Processing on the Quality of the Sweet Celebration Grape Cultivar
, 15(3): 274 - 280Bruna R. Pereira, Antonio G. Soares*, Henriqueta T.G. Barboza, Regina C.C. Coneglian, Marco A. da Silva Vasconcellos and Marcos J. de Oliveira Fonseca
DOI: 10.2174/1573401313666170928145627
Impact of Minimal Processing on the Quality of the Sweet Celebration Grape Cultivar
Research Article
Development of a Questionnaire to Assess People’s Food Choices Determinants
, 15(3): 281 - 295Ana C. Ferrão*, Raquel P.F. Guiné, Paula Correia , Manuela Ferreira, João Duarte and João Lima
DOI: 10.2174/1573401313666171117150648
Development of a Questionnaire to Assess People’s Food Choices Determinants
Research Article Open Access
Antioxidant Vitamins in Honey Samples from Different Floral Origins and Altitudes in Asir Region at the South-Western Part of Saudi Arabia
, 15(3): 296 - 304Amal Al-Mosa, Eid I. Brima, Khaled F. Fawy, Hamed A. AL Ghrama and Mohammed E.A. Mohammed*
DOI: 10.2174/1573401314666180606085841
Antioxidant Vitamins in Honey Samples from Different Floral Origins and Altitudes in Asir Region at the South-Western Part of Saudi Arabia
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Editor-in-Chief
Maria L.M.F. Estevinho
Campus de Santa Apolónia
Bragança
Portugal
Biography
View Full Editorial Board
Campus de Santa Apolónia
Bragança
Portugal
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
For Authors
For Librarians & Readers
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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