Journal of Food and Nutrition Research
ISSN (Print): 2333-1119 ISSN (Online): 2333-1240 Website: http://www.sciepub.com/journal/jfnr Editor-in-chief: Prabhat Kumar Mandal
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Content: Volume 1, Issue 6

Open AccessArticle
Relations between Psychographic and Descriptive Features Conditioning Nutritional Behaviours
Journal of Food and Nutrition Research. 2013, 1(6), 113-120. DOI: 10.12691/jfnr-1-6-1
Pub. Date: November 12, 2013Views: 10764Downloads: 7187Citations: 2
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Open AccessArticle
Effect of Food Preparation Technique on Antioxidant Activity and Plant Pigment Content in Some Vegetables Species
Journal of Food and Nutrition Research. 2013, 1(6), 121-127. DOI: 10.12691/jfnr-1-6-2
Pub. Date: November 12, 2013Views: 13658Downloads: 8033Citations: 5
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Open AccessArticle
Effect of Whey Protein Concentrate and Cornstarch on Chemical, Rheological and Sensorial Properties of White Feta Cheese
Journal of Food and Nutrition Research. 2013, 1(6), 128-131. DOI: 10.12691/jfnr-1-6-3
Pub. Date: November 12, 2013Views: 10680Downloads: 7089
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Open AccessArticle
Changes in Antioxidant Activity and Antioxidative Compounds of Brown Rice after Pre-germination
Journal of Food and Nutrition Research. 2013, 1(6), 132-137. DOI: 10.12691/jfnr-1-6-4
Pub. Date: November 24, 2013Views: 10359Downloads: 6201Citations: 8
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Open AccessArticle
Comparison the Chemical and Functional Properties of Protein Hydrolysates from Different Mature Degree Hawk Teas
Journal of Food and Nutrition Research. 2013, 1(6), 138-144. DOI: 10.12691/jfnr-1-6-5
Pub. Date: December 05, 2013Views: 9600Downloads: 5734Citations: 5
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Open AccessArticle
Inter Annual and Seasonal Dynamics in Amino Acid, Vitamin and Mineral Composition of Sardinella longiceps
Journal of Food and Nutrition Research. 2013, 1(6), 145-155. DOI: 10.12691/jfnr-1-6-6
Pub. Date: December 11, 2013Views: 10476Downloads: 6900Citations: 6
Open AccessArticle
Shifts in Bacterial Community Compositions during in vitro Fermentation of Amylopectin and Resistant Starch by Colonic Inocula of Pigs
Journal of Food and Nutrition Research. 2013, 1(6), 156-163. DOI: 10.12691/jfnr-1-6-7
Pub. Date: December 13, 2013Views: 11064Downloads: 7232Citations: 1
Open AccessArticle
Concurrent Accumulation of Myricetin and Gallic Acid Putatively Responsible for the Umami Taste of a Specialized Old Oolong Tea
Journal of Food and Nutrition Research. 2013, 1(6), 164-173. DOI: 10.12691/jfnr-1-6-8
Pub. Date: December 15, 2013Views: 12392Downloads: 8236Citations: 9
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