ISSN: 2161-0509
拡張要約
Food Chemistry: Defying secular trend
High degree of BMI misclassification of Malnutrition among Swedish Elderly Population: Age-adjusted height estimation using Knee Height and Demi-span
Preclinical & Clinical Studies with Tomato Carotenoids- Balance Blood Pressure & Skin Health
Food By-products based Food Powders for Functional Nutrition and as Anticancer Agents
Dietary Therapy- Children with Congenital to the Solitary Functioning in Kidney
The Effects of Kombucha Tea on Intestinal Integrity in Mice
概要
Improving Food nutritional value for people by making micronutrient supplement rice
Changes in pectinolytic enzyme activities & intra-flesh texture heterogeneity during fruit ripening- ten new apricot clones
Sensory Evaluation of four pepper soup dishes prepared with four varieties of protein sources using itsekiri peper soup spices
Flaxseed oil oleogels as potential vehicles por oral delivery of curcumin
The impact of indigenous and modern technologies in sustainable development
Use of Nisin as a Natural Preservative in Food Industry
Nutrition, Nutritional Science and Food Chemistry is the major industry for the development of health, basic need of daily life, create employment, generate income, stronger economy, reducing financial crises, global Poverty and hunger in the developing countries of the world particularly in south Asia
Copper-driven Deselenization: Strategy for Selective Conversion of Copper Ion into Nanozyme and Its possible Implication for Copper-Related Disorders
編集者メモ
3rd European Food Chemistry and Drug Safety Congress August 21-22, 2020 Webinar
