• Effects of Pressurized Argon and Krypton Treatments on the Quality of Fresh White Mushroom (Agaricus bisporus) ()
  Camel Lagnika, Min Zhang, Mohanad Bashari, Fatoumata Tounkara
  Food and Nutrition Sciences Vol.4 No.12,  November 20, 2013
  DOI: 10.4236/fns.2013.412153  4,343 Downloads   8,084 Views   Citations
  This article belongs to the Special Issue on

• Isolation and Characterization of Bacteriophages from Laban Jameed ()
  Murad Mohammad Ishnaiwer, Fawzi Al-Razem
  Food and Nutrition Sciences Vol.4 No.11A,  November 6, 2013
  DOI: 10.4236/fns.2013.411A008  6,032 Downloads   9,702 Views   Citations
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• Lactic Acid Fermentation of Peppers ()
  Maria Rosa Alberto, Maria Francisca Perera, Mario Eduardo Arena
  Food and Nutrition Sciences Vol.4 No.11A,  November 6, 2013
  DOI: 10.4236/fns.2013.411A007  6,557 Downloads   10,791 Views   Citations
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• Predominant Lactic Acid Bacteria Involved in the Traditional Fermentation of Fufu and Ogi, Two Nigerian Fermented Food Products ()
  Olaoluwa Oyedeji, Samuel Temitope Ogunbanwo, Anthony Abiodun Onilude
  Food and Nutrition Sciences Vol.4 No.11A,  November 6, 2013
  DOI: 10.4236/fns.2013.411A006  8,664 Downloads   15,541 Views   Citations
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• The Role of Lactic Acid Bacteria in the Pathophysiology and Treatment of Irritable Bowel Syndrome (IBS) ()
  Julia König, Ignacio Rangel, Robert J. Brummer
  Food and Nutrition Sciences Vol.4 No.11A,  November 6, 2013
  DOI: 10.4236/fns.2013.411A005  7,408 Downloads   11,687 Views   Citations
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• Autolytic and Proteolytic Properties of Strains of Lactococcus lactis Isolated from Different Vegetables, Raw-Milk Cheeses and Commercial Starter Cultures ()
  Carolina Nájera-Domínguez, Nestor Gutiérrez-Méndez
  Food and Nutrition Sciences Vol.4 No.11A,  November 1, 2013
  DOI: 10.4236/fns.2013.411A004  4,998 Downloads   7,964 Views   Citations
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• Randomized, Double Blind and Placebo Controlled Study Using a Combination of Two Probiotic Lactobacilli to Alleviate Symptoms and Frequency of Common Cold ()
  Regina Busch, Joerg Gruenwald, Steffi Dudek
  Food and Nutrition Sciences Vol.4 No.11A,  November 1, 2013
  DOI: 10.4236/fns.2013.411A003  6,212 Downloads   12,142 Views   Citations
  This article belongs to the Special Issue on