• Encapsulation in the Food Industry: A Brief Historical Overview to Recent Developments ()
  Yakindra Prasad Timilsena, Md. Amdadul Haque, Benu Adhikari
  Food and Nutrition Sciences Vol.11 No.6,  June 17, 2020
  DOI: 10.4236/fns.2020.116035  5,597 Downloads   26,169 Views   Citations
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• Nutritional Value of Date Fruits and Potential Use in Nutritional Bars for Athletes ()
  Sulaiman Aljaloud, Heather L. Colleran, Salam A. Ibrahim
  Food and Nutrition Sciences Vol.11 No.6,  June 16, 2020
  DOI: 10.4236/fns.2020.116034  6,137 Downloads   19,200 Views   Citations
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• Effect of Lactose on Acid Tolerance of Yogurt Culture Bacteria ()
  Behannis Mena, Kayanush Aryana
  Food and Nutrition Sciences Vol.11 No.6,  June 12, 2020
  DOI: 10.4236/fns.2020.116033  872 Downloads   3,653 Views   Citations
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• Effect of Okra Pectin on the Sensory, Physicochemical and Microbial Quality of Yoghurt ()
  Manuela Tobil, Courage Y. Deh, Jacob K. Agbenorhevi, Gilbert O. Sampson, Fidelis M. Kpodo
  Food and Nutrition Sciences Vol.11 No.6,  June 4, 2020
  DOI: 10.4236/fns.2020.116032  1,153 Downloads   4,300 Views   Citations
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• Differences of Plasma Levels of Tryptophan, Serotonin, 5-Hydroxyindole Acetic Acid, and Kynurenine between Healthy People and Patients of Major Monopolar Depression at Various Age and Gender ()
  Hiroi Tomioka, Junichi Masuda, Akikazu Takada, Akira Iwanami
  Food and Nutrition Sciences Vol.11 No.6,  June 3, 2020
  DOI: 10.4236/fns.2020.116031  922 Downloads   2,175 Views   Citations
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• Nutritional and Technological Characteristics of New Cowpea (Vigna unguiculata) Lines and Varieties Grown in Eastern Kenya ()
  Peter K. Biama, Abdul K. Faraj, Christopher M. Mutungi, Isaac N. Osuga, Rose W. Kuruma
  Food and Nutrition Sciences Vol.11 No.5,  May 28, 2020
  DOI: 10.4236/fns.2020.115030  1,429 Downloads   5,105 Views   Citations
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• Antioxidant and Neuroprotective Activities of the Mesocarp of Raphia hookeri Fruit against Aluminum Chloride-Induced Neurotoxicity in Rats ()
  Hermine Tsafack Doungue, Anne Pascale Nouemsi Kengne, Hilaire Marcaire Womeni
  Food and Nutrition Sciences Vol.11 No.5,  May 20, 2020
  DOI: 10.4236/fns.2020.115029  578 Downloads   2,159 Views   Citations
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