• Microbiological, Physico-Chemical and Sensorial Characteristics of Serrano, an Artisanal Brazilian Cheese ()
  Ana Paula Longaray Delamare, Cristiane Conte Paim de Andrade, Fernanda Mandelli, Renata Chequeller de Almeida, Sergio Echeverrigaray
  Food and Nutrition Sciences Vol.3 No.8,  August 8, 2012
  DOI: 10.4236/fns.2012.38142  5,131 Downloads   8,657 Views   Citations
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• Effect of Rice (Oryza sativa L.) Added to Meju (Korean Soybean Koji) Dough on Variation of Nutritional Ingredients and Bacterial Community Diversity in Doenjang (Korean Soybean Paste) ()
  Bo Young Jeon, Doo Hyun Park
  Food and Nutrition Sciences Vol.3 No.8,  August 8, 2012
  DOI: 10.4236/fns.2012.38154  4,456 Downloads   7,062 Views   Citations
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• Wholegrains: Emerging Concepts, Controversies and Alternatives ()
  Cilla J. Haywood, Joseph Proietto
  Food and Nutrition Sciences Vol.3 No.8,  August 8, 2012
  DOI: 10.4236/fns.2012.38152  6,519 Downloads   9,734 Views   Citations
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• Potential Bacterial Health Risk Posed to Consumers of Fresh Coconut (Cocos nucifera L.) Water ()
  Adolf K. Awua, Edna D. Doe, Rebecca Agyare
  Food and Nutrition Sciences Vol.3 No.8,  August 8, 2012
  DOI: 10.4236/fns.2012.38149  11,276 Downloads   32,952 Views   Citations
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• Repeated Exposure to Cruciferous Allyl Nitrile Protects against Chemically Induced Skin Inflammation in the Mouse ()
  Hideji Tanii, Tomomi Higashi, Masashi Demura, Kiyofumi Saijoh
  Food and Nutrition Sciences Vol.3 No.8,  August 8, 2012
  DOI: 10.4236/fns.2012.38137  3,435 Downloads   5,847 Views   Citations
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• Development of a Soy-Based Synbiotic Beverage ()
  Suzana Reis Evangelista, Gislaine Ghiselli, Francisco Maugeri Filho
  Food and Nutrition Sciences Vol.3 No.8,  August 8, 2012
  DOI: 10.4236/fns.2012.38148  4,669 Downloads   8,185 Views   Citations
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• Nut Consumption Is Associated with a Healthy Dietary Pattern in Military Men ()
  Patrick Mullie, Peter Clarys
  Food and Nutrition Sciences Vol.3 No.8,  August 8, 2012
  DOI: 10.4236/fns.2012.38139  5,489 Downloads   7,912 Views   Citations
  This article belongs to the Special Issue on