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Food Science & Nutrition|February 19, 2024
Utilization of pomegranate and black grape seed by-products in yogurt production: Effects on phenolic compounds and antioxidant activitySibel Çalişkanlar, Derya Saygili, Nural Karagözlü, et al.
Food Science & Nutrition|February 7, 2024
Evaluation of food insecurity and associated factors in women of childbearing age: A community-based study from TurkeyGizem Aytekin Sahin, Ozge Mengi Celik
Food Science & Nutrition|May 10, 2024
Enhancing betacyanin stability: Comparison of dragon fruit (Hylocereus polyrhizus) pulp and peel powders through encapsulation technology during storageBambang Nurhadi, Muhammad Abdillah Hasan Qonit, Syariful Mubarok, et al.
Food Science & Nutrition|May 10, 2024
RETRACTION: Tamarind: A diet-based strategy against lifestyle maladies
Food Science & Nutrition|May 10, 2024
Quality improvement of oil extracted from flaxseeds (Linum usitatissimum L.) incorporated with olive leaves by cold pressRamin Teimouri Okhchlar, Afshin Javadi, Sodeif Azadmard-Damirchi, et al.
Food Science & Nutrition|May 10, 2024
Determination of the presence and antimicrobial resistance of Arcobacter species in broiler carcasses at different stages of slaughter lineYasin Akkemik, Ahmet Güner
Food Science & Nutrition|May 10, 2024
Effects of different amounts of okara on texture, digestive properties, and microstructure of noodlesZhongwen Cao, Lingchen Zhou, Sumin Gao, et al.
Food Science & Nutrition|May 10, 2024
The anticancer activity of bovine lactoferrin is reduced by deglycosylation and it follows a different pathway in cervix and colon cancer cellsDiana A Ramírez-Sánchez, Adrián Canizalez-Román, Nidia León-Sicairos, et al.
Food Science & Nutrition|May 10, 2024
Association of quality and quantity of macronutrients intake with obesity, new anthropometric indices, lipid accumulation, and blood lipid risk index in Tehranian womenZahra Salehi, Pegah Rahbarinejad, Batoul Ghosn, et al.
Food Science & Nutrition|May 10, 2024
Production of soft unripened cheeses using acidic and salty coagulants: Investigation of technological and sensory characteristicsAhmad Soleimani, Ahmad Nasrollahzadeh, Morteza Khomeiri, et al.
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