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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 6, Issue 6

Open AccessArticle
Antioxidant Properties of Ewe versus Cow Yogurt and Effect of Its Consumption on Cortisol Levels of Adults (Borderline-high Cholesterol Levels)
by Natalia García-Gonzalez, Carmen Asensio-Vegas, Daniel Rico, Begoña Olmedilla-Alonso, Esther Nova, Elena Peñas and Ana B. Martin-Diana
Journal of Food and Nutrition Research. 2018, 6(6), 346-355. DOI: 10.12691/jfnr-6-6-1
Pub. Date: June 01, 2018Views: 8085Downloads: 6376
antioxidant activity peptides ewe cow cortisol yogurt
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Open AccessArticle
The CH2Cl2 Extract Fraction from Ficus erecta var. sieboldii (Miq.) King Suppresses Lipopolysaccharide-mediated Inflammatory Responses in Raw264.7 Cells
by Young-Min Ham, Weon-Jong Yoon, Eun Hwa Sohn, Dae Won Park, Hyelin Jeon, Yong-Hwan Jung, Sung Ryul Lee and Se Chan Kang
Journal of Food and Nutrition Research. 2018, 6(6), 356-364. DOI: 10.12691/jfnr-6-6-2
Pub. Date: June 08, 2018Views: 7571Downloads: 6004
Ficus erecta var. sieboldii (Miq.) King Inflammation Cyclooxygenase-2 Prostaglandin E2 Pro-inflammatory cytokine Syringaresinol 6 7-Furano-5-methoxy Hydrocoumaric acid
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Open AccessArticle
Determination of the Minimum Inhibition Concentration of Moringa oleifera Leaf Powder against Some Common Diarrhoea Causing Pathogens
by Barugahara Evyline Isingoma, Mbugua Samuel and Karuri Edward
Journal of Food and Nutrition Research. 2018, 6(6), 365-369. DOI: 10.12691/jfnr-6-6-3
Pub. Date: June 13, 2018Views: 6270Downloads: 4656
Minimum inhibition concentration Antimicrobial properties Moringa oleifera leaves Diarrhoea causing pathogens
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Open AccessArticle
Protective Effect of Wheat Derived Non-specific lipid-transfer Protein 2 on Vascular Endothelium Inflammation
by Emanuela Leoncini, Cecilia Prata, Marco Malaguti, Cristina Angeloni, Luca Massaccesi, Sara Bosi, Valeria Bregola, Ilaria Marotti, Giovanni Dinelli and Silvana Hrelia
Journal of Food and Nutrition Research. 2018, 6(6), 386-392. DOI: 10.12691/jfnr-6-6-6
Pub. Date: June 20, 2018Views: 5296Downloads: 3789
wheat bioactive peptides nsLTP2 vascular endothelium cytoprotection inflammation
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Open AccessArticle
Chia Seed Addition to Cheese Bread Contributed to the Increase in the Omega-3 Fatty Acid Concentration without Changing the Physico-chemical and Sensory Characteristics
by Alex Richard Costa Silva, Izabelly Cavalcante Cavassani, Ariane Dias de Amorim, Érica Aguiar Moraes and Erika Madeira Moreira da Silva
Journal of Food and Nutrition Research. 2018, 6(6), 393-399. DOI: 10.12691/jfnr-6-6-7
Pub. Date: June 30, 2018Views: 5994Downloads: 4209
Salvia hispanica L. cheese bread storage omega-3 fatty acids fatty acid
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Open AccessArticle
Addition of Protein in Carbohydrate Supplementation Does not Improve Performance of Amateur Runners in Exercise above the Anaerobic Threshold
by Gabriel S. Franco, Bruno A. P. de Oliveira, Carolina F. Nicoletti, Júlio César Crescêncio, Pedro V. Schwartzmann, Lourenço Gallo Júnior and Carla B. Nonino
Journal of Food and Nutrition Research. 2018, 6(6), 400-405. DOI: 10.12691/jfnr-6-6-8
Pub. Date: July 09, 2018Views: 5858Downloads: 4349
dietary supplements running anaerobic threshold performance
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Open AccessArticle
Microbiological and Physicochemical Quality of Honeys from South and South-West of Niger
by Laredj Hocine, Berakaa Tefiel, Ali Moustapha, Amine Allaoui and Kheïra Benamara
Journal of Food and Nutrition Research. 2018, 6(6), 406-413. DOI: 10.12691/jfnr-6-6-9
Pub. Date: July 11, 2018Views: 4286Downloads: 2890
quality microbiological physicochemical honey Niger
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Open AccessArticle
Healthy Food Choice in Thailand: An Investigation into Illness Knowledge and Sociodemographics
by Kua Wongboonsin, Surat Teerakapibal and Pavitra Jindahra
Journal of Food and Nutrition Research. 2018, 6(6), 414-418. DOI: 10.12691/jfnr-6-6-10
Pub. Date: July 11, 2018Views: 3902Downloads: 2643
food choice plain taste healthy food consumption illness knowledge consumer wellbeing
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