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Journal of Food and Nutrition Research
ISSN (Print): 2333-1119 ISSN (Online): 2333-1240 Website: https://www.sciepub.com/journal/jfnr Editor-in-chief: Prabhat Kumar Mandal
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Content: Volume 12, Issue 10

Open AccessArticle
Research on the Cocultured Fermentation of Soursop (Annona muricata L.) Fruit Juice by Lactobacillus plantarum and Saccharomyces bayanus Strain
by Thi Hanh Nguyen, Ngoc Cham Nguyen, Thi Trang Nguyen and Van Hung Nguyen
Journal of Food and Nutrition Research. 2024, 12(10), 399-408. DOI: 10.12691/jfnr-12-10-1
Pub. Date: October 14, 2024Views: 944Downloads: 1232
Soursop multi-strain fermentation fruit juice Lactobacillus plantarum Saccharomyces bayanus
Abstract Full Text PDF (299 KB) Full Text HTML Full Text ePUB (238 KB)
Open AccessArticle
Using L. rhamnosus as an Edible and Safe Agent to Detoxify and De-pathogenicity of B. cereus in Newborn Diets
by Ashraf Albrakati
Journal of Food and Nutrition Research. 2024, 12(10), 409-419. DOI: 10.12691/jfnr-12-10-2
Pub. Date: October 14, 2024Views: 896Downloads: 1175
infant foods bacillus cereus Enterotoxins L. rhamnosus detoxification
Abstract Full Text PDF (986 KB) Full Text HTML Full Text ePUB (2552 KB)
Open AccessArticle
Physical, Biochemical, and Mineral Characterization of Wine Produced from Cashew Apple Enriched with Hibiscus sabdariffa Calyxes
by Esaie Willy Koui, Doudjo Soro, Edith Pascale Agbo, Gerardin Asengo Mabia, Nogbou Emmanuel Assidjo and Kouassi Benjamin Yao
Journal of Food and Nutrition Research. 2024, 12(10), 420-423. DOI: 10.12691/jfnr-12-10-3
Pub. Date: October 16, 2024Views: 760Downloads: 1036
Cashew apple wine biochemical composition Hibiscus sabdariffa nutritional potential
Abstract Full Text PDF (261 KB) Full Text HTML Full Text ePUB (1106 KB)
Open AccessArticle
Zinc Biofortification of Mungbean Cultivars through Root and Foliar Zinc Fertilization
by Md. Abdul Awal, Shafayat Karim, Jamia Jahan Khan and Prabir Chandra Dhar
Journal of Food and Nutrition Research. 2024, 12(10), 424-430. DOI: 10.12691/jfnr-12-10-4
Pub. Date: October 20, 2024Views: 646Downloads: 895
Agronomic approach Benefit cost ratio Grain yield Micronutrient Pulse Zinc enrichment
Abstract Full Text PDF (213 KB) Full Text HTML Full Text ePUB (180 KB)
Open AccessMini Review
Native Brazilian Fruits and Edible Films, Coatings, and Biodegradable Packaging: A Recent Review and Future Prospects
by Bruna Mayara Roldão Ferreira, Ana Paula Stafussa, Carla Adriana Ferrari Artilha Mesquita, Antonio Roberto Giriboni Monteiro and Grasiele Scaramal Madrona
Journal of Food and Nutrition Research. 2024, 12(10), 431-437. DOI: 10.12691/jfnr-12-10-5
Pub. Date: October 24, 2024Views: 607Downloads: 906
tropical fruits bioactive compounds sustainability industrial inputs
Abstract Full Text PDF (199 KB) Full Text HTML Full Text ePUB (285 KB)
Open AccessArticle
Antioxidant Evaluation of Extracts from the Peel of the Prickly Pear Cactus Opuntia streptacantha
by Eréndira Valencia-Áviles, Rafael Zamora-Vega, Eunice Tranquilino-Rodríguez, Héctor Eduardo Martínez-Flores, José Octavio Rodiles-López and Iván Ulises Castillo-Garibay
Journal of Food and Nutrition Research. 2024, 12(10), 438-445. DOI: 10.12691/jfnr-12-10-6
Pub. Date: October 28, 2024Views: 1908Downloads: 3860
Prickly pear cactus Opuntia streptacantha peel antioxidant capacity
Abstract Full Text PDF (300 KB) Full Text HTML Full Text ePUB (147 KB)
Open AccessArticle
Identification of Extracts from “one Steaming and one Sun-drying” Black Panax quinquefolius and Mechanism of Majoroside F6 in Inhibiting Breast Cancer Cell
by Rui Ma, Hantian Guo, Mengqing Guo, Shen Li, Liwen Tang and Yao Sun
Journal of Food and Nutrition Research. 2024, 12(10), 446-460. DOI: 10.12691/jfnr-12-10-7
Pub. Date: October 29, 2024Views: 968Downloads: 1488
One Steaming and one Sun-drying Black Panax quinquefolius Inhibit breast cancer cell Majoroside F6 Network Pharmacology UPLC-Q/TOF-MS
Abstract Full Text PDF (1318 KB) Full Text HTML Full Text ePUB (2234 KB)
Figure of 7
Open AccessArticle
Characterization of the Key Flavor Compounds Contributing to the Lingering Cup Aroma in Sauce-Flavor Baijiu Using Sensomics and Flavoromics
by Nian Cao, Yubo Yang, Li Wang and Fan Yang
Journal of Food and Nutrition Research. 2024, 12(10), 461-470. DOI: 10.12691/jfnr-12-10-8
Pub. Date: October 30, 2024Views: 1186Downloads: 1356
Sauce-flavor Baijiu lingering cup aroma gas chromatography–olfactometry-mass spectrometry (GC–O-MS) odor activity value (OAV) variable importance in projection (VIP) aroma recombination
Abstract Full Text PDF (893 KB) Full Text HTML Full Text ePUB (779 KB)
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