Issues

Quality evaluation and acceptability of cookies produced from wheat (Triticum aestivum) flour substituted with avocado puree as fat substitute

Samuel Ayofemi Olalekan Adeyeye; Olusola Timothy Bolaji; T.A. Abegunde; Helen O. Emun; Rasheed Adesina Oyenubi
View articletitled, Quality evaluation and acceptability of cookies produced from wheat (<em>Triticum aestivum</em>) flour substituted with avocado puree as fat substitute
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Sports nutrition knowledge translates to enhanced athletic performance: a cross-sectional study among Lebanese university athletes

Mireille H. Serhan; Mira Yakan; Carole Serhan
View articletitled, Sports nutrition knowledge translates to enhanced athletic performance: a cross-sectional study among Lebanese university athletes
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The use of extrusion technology for encapsulation of bioactive components for their improved stability and bioavailability

Sobiya Manzoor; Syed Zameer Hussain; Tawheed Amin; Omar Bashir; Bazila Naseer; Abida Jabeen; Ufaq Fayaz; Naseh Nisar; Aarizoo Mushtaq; Monisa Yousouf; Zahida Naseem; Uzznain Khan
View articletitled, The use of extrusion technology for encapsulation of bioactive components for their improved stability and bioavailability
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Role of health belief model and health consciousness in explaining behavioral intention to use restaurants and practicing healthy diet

Nihal Omar A. Natour; Eman Alshawish; Lina Alawi
View articletitled, Role of health belief model and health consciousness in explaining behavioral intention to use restaurants and practicing healthy diet
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Risk benefit assessment of acrylamide in bakery products and bread

Amar Aouzelleg; Delia Ojinnaka
View articletitled, Risk benefit assessment of acrylamide in bakery products and bread
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Development of probiotic yogurt from almond and cow’s milk using Lacticaseibacillus rhamnosus GR-1

Ruth Burrowes; Sharareh Hekmat
View articletitled, Development of probiotic yogurt from almond and cow’s milk using <em>Lacticaseibacillus rhamnosus</em> GR-1
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Second generation extruded snacks from sweet chestnut and corn blends – numerical optimization, nutritional, nutraceutical and storage stability characteristics

Rifat Altaf; Imtiyaz Ahmad Zargar; Gousia Gani; Syed Zameer Hussain; Omar Bashir; Bazila Naseer; Sobiya Manzoor; Tawheed Amin
View articletitled, Second generation extruded snacks from sweet chestnut and corn blends – numerical optimization, nutritional, nutraceutical and storage stability characteristics
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Association between the dietary inflammatory index and chronic daily headache: findings from Dena Persian cohort

Zeinab Sadri; Fereshteh Najafi; Reza Beiranvand; Farhad Vahid; Javad Harooni
View articletitled, Association between the dietary inflammatory index and chronic daily headache: findings from Dena Persian cohort
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Individual determinants of Mediterranean diet adherence among urban Lebanese adult residents

Roubina Malakieh; Veronique El Khoury; Jocelyne Matar Boumosleh; Cecile Obeid; Doris Jaalouk
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Nutritional and quality attributes of bread fortified with cheeseweed mallow leaves powder

Akram M. Mohammed; Ayman Mohammed El-Anany; Sami A. Althwab; Raghad M. Alhomaid; Hend F. Alharbi; Reham M. ALgheshairy; Rehab F.M. Ali
View articletitled, Nutritional and quality attributes of bread fortified with cheeseweed mallow leaves powder
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