• Isolation, Purification, and Identification of a Novel HX-Producing Strain and Optimization of Its Fermentation Medium ()
  Zhengkai Xue, Wenwu Zheng
  Food and Nutrition Sciences Vol.9 No.5,  May 17, 2018
  DOI: 10.4236/fns.2018.95035  875 Downloads   2,107 Views   Citations
  This article belongs to the Special Issue on

• Chemical Composition, Antibacterial and Antioxidant Activities of Thyme Essential Oil (Thymus vulgaris) ()
  Hamad S. Aljabeili, Hassan Barakat, Hassan A. Abdel-Rahman
  Food and Nutrition Sciences Vol.9 No.5,  May 10, 2018
  DOI: 10.4236/fns.2018.95034  3,960 Downloads   10,931 Views   Citations
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• Species Identification by Means of Mitochondrial Cytochrome b DNA Sequencing in Processed Anchovy, Sardine and Tuna Products ()
  Anna Cutarelli, Giorgio Galiero, Federico Capuano, Federica Corrado
  Food and Nutrition Sciences Vol.9 No.4,  April 30, 2018
  DOI: 10.4236/fns.2018.94029  1,609 Downloads   4,247 Views   Citations
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• The Anti-Diabetic Potential of Thermally Treated Garlic, Turmeric, and Ginger in Pre-Diabetic Male Wistar Rat Model ()
  Fredreana Hester, M. Verghese, S. Willis, A. Baldwin, M. Reid, L. Shackelford, R. Sunkara, L. Walker
  Food and Nutrition Sciences Vol.9 No.4,  April 30, 2018
  DOI: 10.4236/fns.2018.94033  1,299 Downloads   3,679 Views   Citations
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• Safety Evaluation of Excessive Intake of Lactococcus lactis Subsp. lactis JCM 5805: A Randomized, Double-Blind, Placebo-Controlled, Parallel-Group Trial ()
  Yukiko Kato, Masaya Kanayama, Shu Yanai, Hajime Nozawa, Osamu Kanauchi, Satoru Suzuki
  Food and Nutrition Sciences Vol.9 No.4,  April 30, 2018
  DOI: 10.4236/fns.2018.94032  1,501 Downloads   5,560 Views   Citations
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• Quality and Sensory Properties of Reduced Fat Yoghurt Made with Addition of β-Glucans ()
  Eleni C. Pappa, Efthymia Kondyli, William MacNaughtan, Athanasia Kakouri, Konstantinos Nesseris, Cleanthes Israilides
  Food and Nutrition Sciences Vol.9 No.4,  April 30, 2018
  DOI: 10.4236/fns.2018.94031  1,177 Downloads   2,906 Views   Citations
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• Quality Evaluation of Ginger Candy Prepared by Osmotic Dehydration Techniques ()
  Md Sahin Alam, M. Kamruzzaman, Sultana Anjuman Ara Khanom, Mohammad Robel Hossen Patowary, Md Toufiq Elahi, Md Hasanuzzaman, Dipak Kumar Paul
  Food and Nutrition Sciences Vol.9 No.4,  April 30, 2018
  DOI: 10.4236/fns.2018.94030  1,723 Downloads   11,664 Views   Citations
  This article belongs to the Special Issue on