• Aroma Compounds of Some Traditional Turkish Cheeses and Their Importance for Turkish Cuisine ()
  Fügen Durlu-Özkaya, İlhan Gün
  Food and Nutrition Sciences Vol.5 No.4,  February 13, 2014
  DOI: 10.4236/fns.2014.54050  5,975 Downloads   8,856 Views   Citations
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• High Fibre Diets and Alzheimer’s Disease ()
  Ian James Martins, W. M. A. D. Binosha Fernando
  Food and Nutrition Sciences Vol.5 No.4,  February 12, 2014
  DOI: 10.4236/fns.2014.54049  5,576 Downloads   10,786 Views   Citations
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• Extraction of Total Phenolic Compounds, Flavonoids, Anthocyanins and Tannins from Grape Byproducts by Response Surface Methodology. Influence of Solid-Liquid Ratio, Particle Size, Time, Temperature and Solvent Mixtures on the Optimization Process ()
  Hiba N. Rajha, Nada El Darra, Zeina Hobaika, Nadia Boussetta, Eugene Vorobiev, Richard G. Maroun, Nicolas Louka
  Food and Nutrition Sciences Vol.5 No.4,  February 12, 2014
  DOI: 10.4236/fns.2014.54048  14,470 Downloads   21,850 Views   Citations
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• Impact of Using Stevia on Physicochemical, Sensory, Rheology and Glycemic Index of Soft Ice Cream ()
  Mohammad Alizadeh, Maryam Azizi-Lalabadi, Sorayya Kheirouri
  Food and Nutrition Sciences Vol.5 No.4,  February 12, 2014
  DOI: 10.4236/fns.2014.54047  10,753 Downloads   16,302 Views   Citations
  This article belongs to the Special Issue on

• Iodine and Selenium Intake in a Sample of Women of Childbearing Age in Palmerston North, New Zealand after Mandatory Fortification of Bread with Iodised Salt ()
  Nurul Husna Shukri, Jane Coad, Janet Weber, Ying Jin, Louise Brough
  Food and Nutrition Sciences Vol.5 No.4,  February 11, 2014
  DOI: 10.4236/fns.2014.54046  4,176 Downloads   6,913 Views   Citations
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• An Updated Mini Review on Grapefruit: Interactions with Drugs, Obesity and Cardiovascular Risk Factors ()
  Dimitrios Papandreou, Andry Phily
  Food and Nutrition Sciences Vol.5 No.4,  February 11, 2014
  DOI: 10.4236/fns.2014.54045  4,948 Downloads   8,514 Views   Citations
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• Compositional, Functional and Sensory Characteristics of Selected Mexican Cheeses ()
  Irma Caro, Sergio Soto, Lucía Fuentes, Néstor Gutiérrez-Méndez, Briselda García-Islas, Karol E. Monroy-Gayosso, Javier Mateo
  Food and Nutrition Sciences Vol.5 No.4,  February 11, 2014
  DOI: 10.4236/fns.2014.54044  6,625 Downloads   10,086 Views   Citations
  This article belongs to the Special Issue on