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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 2, Issue 4

Open AccessArticle
Comparison of Quality and Nutritional Components of Eggs from Blue Peafowl and Hen
by Yang Fu-min, Xu Xiao-xia, Yang Min, Qiang Kai-xia and Wang Xue-yan
Journal of Food and Nutrition Research. 2014, 2(4), 141-147. DOI: 10.12691/jfnr-2-4-2
Pub. Date: April 25, 2014Views: 32102Downloads: 24021
blue peafowl egg hen egg composition nutritional quality
Abstract Full Text PDF (345 KB) Full Text HTML Full Text ePUB (344 KB)
Open AccessArticle
The Inhibiting Effect of Abscisic Acid on Fragrance of Kam Sweet Rice
by Zheng Kong and Degang Zhao
Journal of Food and Nutrition Research. 2014, 2(4), 148-154. DOI: 10.12691/jfnr-2-4-3
Pub. Date: May 03, 2014Views: 26563Downloads: 21879Citations: 9
Kam sweet rice nonanal 2-Acetyl-1-pyrroline lipoxygenase activity abscisic acid OsLOX3
Abstract Full Text PDF (257 KB) Full Text HTML Full Text ePUB (320 KB)
Open AccessArticle
Metabolic Syndrome and its Association with Healthy Eating Index-2005 in Adolescents: Tehran Lipid and Glucose Study
by Sahar Mohseni-Takalloo, Parvin Mirmiran, Firoozeh Hosseini-Esfahani, Yadollah Mehrabi and Fereidoun Azizi
Journal of Food and Nutrition Research. 2014, 2(4), 155-161. DOI: 10.12691/jfnr-2-4-4
Pub. Date: May 03, 2014Views: 24743Downloads: 19503Citations: 5
diet quality metabolic syndrome adolescent dietary guidelines healthy eating index-2005
Abstract Full Text PDF (176 KB) Full Text HTML Full Text ePUB (199 KB)
Open AccessArticle
Hydrolysis of Soybean Protein Improves Iron Bioavailability by Caco-2 Cell
by Ying Lv, Shuntang Guo, Elad Tako and Raymond P. Glahn
Journal of Food and Nutrition Research. 2014, 2(4), 162-166. DOI: 10.12691/jfnr-2-4-5
Pub. Date: May 03, 2014Views: 24395Downloads: 19948Citations: 7
iron bioavailability hydrolysis soybean peptides Caco-2 cells
Abstract Full Text PDF (211 KB) Full Text HTML Full Text ePUB (323 KB)
Open AccessArticle
Optimization of Spelt Pasta Composition, Regarding Inulin Hpx Content and Eggs Quantity
by Jelena Filipović, Lato Pezo, Nada Filipović, Vladimir Filipović, Jovana Brkljača and Aleksandra Jevtić-Vukmirović
Journal of Food and Nutrition Research. 2014, 2(4), 167-173. DOI: 10.12691/jfnr-2-4-6
Pub. Date: May 09, 2014Views: 25316Downloads: 20081Citations: 3
inulin HPX eggs spelt pasta quality statistical analysis
Abstract Full Text PDF (311 KB) Full Text HTML Full Text ePUB (720 KB)
Open AccessArticle
Energy Drinks Consumption amongst Medical Students and Interns from Three Colleges in Jeddah, Saudi Arabia
by Nahla Khamis Ragab Ibrahim, Rahila Iftikhar, Manal Murad, Hashim Fida, Bahaa Abalkhaeil and Jawaher Al Ahmadi
Journal of Food and Nutrition Research. 2014, 2(4), 174-179. DOI: 10.12691/jfnr-2-4-7
Pub. Date: May 09, 2014Views: 32466Downloads: 23625Citations: 29
energy drinks prevalence predictors medical students
Abstract Full Text PDF (169 KB) Full Text HTML Full Text ePUB (171 KB)
Open AccessArticle
Physicochemical, Nutritional and Functional Properties of the Epicarp, Flesh and Pitted Sample of Doum Fruit (Hyphaene Thebaica)
by Waleed Aboshora, Zhang Lianfu, Mohammed Dahir, Mohammed A.A Gasmalla, Abubakr Musa, Elshareif Omer and Mallika Thapa
Journal of Food and Nutrition Research. 2014, 2(4), 180-186. DOI: 10.12691/jfnr-2-4-8
Pub. Date: May 12, 2014Views: 40860Downloads: 27279Citations: 17
doum fruit (Hyphaene thebaica) epicarp flesh pitted fruit Physicochemical nutritional functional properties
Abstract Full Text PDF (186 KB) Full Text HTML Full Text ePUB (125 KB)
Open AccessArticle
Chemical Compositions, Nutritional Properties and Volatile Compounds of Guddaim (Grewia Tenax. Forssk) Fiori Fruits
by Elmuez Alsir. A. Aboagarib, Ruijin Yang, Xia Hua and Azhari Siddeeg
Journal of Food and Nutrition Research. 2014, 2(4), 187-192. DOI: 10.12691/jfnr-2-4-9
Pub. Date: May 13, 2014Views: 33809Downloads: 25897Citations: 6
Guddaim fruits vitamins total energy volatile compounds amino acids
Abstract Full Text PDF (170 KB) Full Text HTML Full Text ePUB (187 KB)
Open AccessArticle
Biosynthesis of 2-O-α-D-glucopyranosyl-L-Ascorbic Acid from Maltose by Cyclodextrin Glucanotransferase from Bacillus sp. SK 13.002
by Ahmed Eibaid, Mohanad Bashari, Ming Miao, Abubakr Musa, Tao Zhang and Bo Jiang
Journal of Food and Nutrition Research. 2014, 2(4), 193-197. DOI: 10.12691/jfnr-2-4-10
Pub. Date: May 14, 2014Views: 24781Downloads: 20071
Cyclodextrin glucanotransferase 2-0-α-D-glucopyransyl-L-ascorbic acid maltose
Abstract Full Text PDF (148 KB) Full Text HTML Full Text ePUB (56 KB)
Open AccessArticle
Stability of Stevioside and Glucosyl-Stevioside under Acidic Conditions and its Degradation Products
by Abubakr Musa, Ming Miao, Mohammed A.A Gasmalla, Tao Zhang, Ahmed Eibaid, Waleed Aboshora and Bo Jiang
Journal of Food and Nutrition Research. 2014, 2(4), 198-203. DOI: 10.12691/jfnr-2-4-11
Pub. Date: May 14, 2014Views: 24790Downloads: 19162Citations: 1
stevioside mono- and di-glucosyl-stevioside stability degradation products LC-MS analysis
Abstract Full Text PDF (539 KB) Full Text HTML Full Text ePUB (468 KB)
Open AccessArticle
Use of Coconut Versus Dairy Milk Products in Malaysian Dishes: Comparison of Nutritional Composition and Sensory Evaluation
by A. M. Marina and S. NurulAzizah
Journal of Food and Nutrition Research. 2014, 2(4), 204-208. DOI: 10.12691/jfnr-2-4-12
Pub. Date: May 14, 2014Views: 24673Downloads: 17816Citations: 4
dairy coconut milkgreen curry proximate pudding sensory
Abstract Full Text PDF (80 KB) Full Text HTML Full Text ePUB (81 KB)
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