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  DOI: 10.4236/fns.2023.147043  268 Downloads   1,102 Views   Citations
  This article belongs to the Special Issue on

• Response Surface Methodology as an Approach for Optimization of Vinegar Fermentation Conditions Using Three Different Thermotolerant Acetic Acid Bacteria ()
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  Food and Nutrition Sciences Vol.14 No.7,  July 24, 2023
  DOI: 10.4236/fns.2023.147042  818 Downloads   2,116 Views   Citations
  This article belongs to the Special Issue on

• Carbon, Water, Ecological Footprints, Energy and Nutritional Densities of Omnivore and Vegan Culinary Preparations ()
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  Food and Nutrition Sciences Vol.14 No.7,  July 24, 2023
  DOI: 10.4236/fns.2023.147041  396 Downloads   1,516 Views   Citations
  This article belongs to the Special Issue on Food, Health, and Environmental Sustainability

• Development of Active Films with Collagen Fiber and Polyvinyl Alcohol Mixture and Incorporation of Oregano and Rosemary Essential Oils in Their Matrix ()
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  Food and Nutrition Sciences Vol.14 No.7,  July 24, 2023
  DOI: 10.4236/fns.2023.147040  286 Downloads   1,340 Views   Citations
  This article belongs to the Special Issue on

• Production of Corn (Zea mays) Starch and Cassava (Manihot esculenta) Starch and Their Application as Yogurt Stabilizer ()
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  Food and Nutrition Sciences Vol.14 No.7,  July 14, 2023
  DOI: 10.4236/fns.2023.147039  416 Downloads   2,385 Views   Citations
  This article belongs to the Special Issue on

• Isolation and Progeny Transmission of Non-Temperature-Sensitive MS-H Vaccine Strains of Mycoplasma synoviae from Temperature-Sensitive MS-H-Vaccinated Laying Breeder Hens ()
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  Food and Nutrition Sciences Vol.14 No.7,  July 12, 2023
  DOI: 10.4236/fns.2023.147038  264 Downloads   1,156 Views   Citations
  This article belongs to the Special Issue on

• Assessment of the Physicochemical Quality of Unrefined Shea Butter Produced in the Localities of Sarh and Koumra (Chad) ()
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  Food and Nutrition Sciences Vol.14 No.6,  June 30, 2023
  DOI: 10.4236/fns.2023.146037  304 Downloads   1,651 Views   Citations
  This article belongs to the Special Issue on Food and Fatty Acids