• Physiochemical Properties, Volatile Compounds and Sensory Evaluation of Chili Sauce Shrimp Paste from Different Regions in Indonesia ()
  Wildan Suhartini, Fang Yang, Wenshui Xia
  Food and Nutrition Sciences Vol.10 No.3,  March 28, 2019
  DOI: 10.4236/fns.2019.103026  1,981 Downloads   5,197 Views   Citations
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• Expression of Genes Related to Glycolysis in the Liver and Skeletal Muscle of Rats after Citric Acid Administration ()
  Yurie Hara, Nakamichi Watanabe
  Food and Nutrition Sciences Vol.10 No.3,  March 26, 2019
  DOI: 10.4236/fns.2019.103025  945 Downloads   2,181 Views   Citations
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• A Comparison of Microwave-Assisted Heating with Conventional Heating of Sweet Potato (Ipomoea batatas): Analysis of Monosaccharides and Disaccharides ()
  Toratane Munegumi, Akito Goto, Yoshihide Nakamura
  Food and Nutrition Sciences Vol.10 No.3,  March 26, 2019
  DOI: 10.4236/fns.2019.103024  936 Downloads   3,657 Views   Citations
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• Double Burden of Malnutrition: Toxic Metals in Breast Milk May Limit the Amounts of Micronutrients Available to Infants through Breast Milk ()
  Adolf Kofi Awua, Rose Boatin, Theodosia Adom, Edward Christian Brown-Appiah, Akusika M. Diaba, Dominic Datohe, David Kwaku Bansa
  Food and Nutrition Sciences Vol.10 No.3,  March 26, 2019
  DOI: 10.4236/fns.2019.103023  1,159 Downloads   2,469 Views   Citations
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• Fungal Contaminants of Smoke-Dried Fish Sold in Open Markets in Makurdi, Benue State, North-Central Nigeria ()
  Chinedu Adive Akwuobu, Williams Senen Antiev, Raphael Agbo-Peters Ofukwu
  Food and Nutrition Sciences Vol.10 No.3,  March 19, 2019
  DOI: 10.4236/fns.2019.103022  1,955 Downloads   8,441 Views   Citations
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• Evaluation of Phenolic Content and Antioxidant Activity of Aqueous Extracts of Three Carica papaya Varieties Cultivated in Senegal ()
  Aïssatou Alioune Gaye, Oumar Ibn Khatab Cisse, Bou Ndiaye, Nicolas Cyrille Ayessou, Mady Cisse, Codou Mar Diop
  Food and Nutrition Sciences Vol.10 No.3,  March 14, 2019
  DOI: 10.4236/fns.2019.103021  1,695 Downloads   5,065 Views   Citations
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• Phytochemical Content, Radical Scavenging Ability & Enzyme Inhibiting Activities of Selected Spices (Cinnamon, Cardamom and Cloves) ()
  Nigel Chimbetete, Martha Verghese, Rajitha Sunkara, Lloyd T. Walker
  Food and Nutrition Sciences Vol.10 No.3,  March 13, 2019
  DOI: 10.4236/fns.2019.103020  1,450 Downloads   4,694 Views   Citations
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