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Food Science & Nutrition|June 23, 2020
Optimization of the formula and processing of a sweet potato leaf powder-based beverageDan Luo, Tai-Hua Mu, Hongnan Sun, et al.
Food Science & Nutrition|June 23, 2020
Comparative study of the nutritional composition of local brown rice, maize (obaatanpa), and millet-A baseline research for varietal complementary feedingNancy Yankah, Freda Dzifa Intiful, Edem M A Tette
Food Science & Nutrition|June 23, 2020
Effectiveness of community health workers in improving early initiation and exclusive breastfeeding rates in a low-resource setting: A cluster-randomized longitudinal studyDorothy Mituki-Mungiria, Prisca Tuitoek, Aniko Varpolatai, et al.
Food Science & Nutrition|June 23, 2020
Assessment of greenhouse technologies on the drying behavior of cocoa beansFrederick D Banboye, Martin N Ngwabie, Silvia A Eneighe, et al.
Food Science & Nutrition|June 23, 2020
Effects of Agaricus blazei Murrill polysaccharides on hyperlipidemic rats by regulation of intestinal microfloraYuxin Li, Xuechun Lu, Xiao Li, et al.
Food Science & Nutrition|June 23, 2020
Protein-enriched fiber vegan meal promote satiety and suppress food intake in ratsXue Wang, Qi-Le Zhou, Yi Yang, et al.
Food Science & Nutrition|June 23, 2020
Generation of flavor compounds by biotransformation of genetically modified hairy roots of Hypericum perforatum (L.) with basidiomycetesHamide Ibrahimi, Sonja Gadzovska-Simic, Oliver Tusevski, et al.
Food Science & Nutrition|June 23, 2020
Incorporation of the nanoencapsulated polyphenolic extract of Ferula persica into soybean oil: Assessment of oil oxidative stabilityParviz Estakhr, Javad Tavakoli, Faranak Beigmohammadi, et al.
Food Science & Nutrition|June 23, 2020
Identification of antibacterial substances of Lactobacillus plantarum DY-6 for bacteriostatic actionYin Mao, Xiaojuan Zhang, Zhenghong Xu
Food Science & Nutrition|June 23, 2020
The effect of retrogradation time and ambient relative humidity on the quality of extruded oat noodlesRui Dong, Qianwen Niu, Kailong Zhang, et al.
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