Proximate and Chemical Compositions - Articles - Scientific Research Publishing

Characterization of Ajaokuta Coke for Blast Furnace Ironmaking (Articles)

A.O. Adeleke, R.S. Makan, S.A. Ibitoye

J. of Minerals and Materials Characterization and Eng. Vol.5 No.2，October 20, 2006

DOI: 10.4236/jmmce.2006.52011 6,950 Downloads 8,923 Views Citations
Assessment of Some Nigerian Coals for Metallurgical Application (Articles)

I. O. Akpabio, M. M. Chagga, A. Jauro

J. of Minerals and Materials Characterization and Eng. Vol.7 No.4，December 20, 2008

DOI: 10.4236/jmmce.2008.74023 6,261 Downloads 7,897 Views Citations
Thermal properties of some selected nigerian soups (Articles)

Raji Akeem Olayemi, Akinoso Rahman

Agricultural Sciences Vol.4 No.5B，July 16, 2013

DOI: 10.4236/as.2013.45B018 4,869 Downloads 6,955 Views Citations
Effect of Fermentation Process on Nutritional Composition and Aflatoxins Concentration of Doklu, a Fermented Maize Based Food (Articles)

Marina C. N. Assohoun, Théodore N. Djeni, Marina Koussémon-Camara, Kouakou Brou

Food and Nutrition Sciences Vol.4 No.11，October 8, 2013

DOI: 10.4236/fns.2013.411146 9,282 Downloads 14,184 Views Citations
Thickness, Distribution and Quality Assessment of Gopalganj-Madaripur Peat Deposits: A Case Study of Potential Economic Opportunities in Mid-Eastern Low-Lying Bangladesh (Articles)

Mrinmoy Kumar Maitra, Md. Ashraful Islam, Md. Al Mamun

International Journal of Geosciences Vol.5 No.9，August 21, 2014

DOI: 10.4236/ijg.2014.59081 3,923 Downloads 5,195 Views Citations
Soluble and Insoluble Fiber in Some Amazonian Fruits with Low Energy Density (Articles)

Jaime Paiva Lopes Aguiar, Francisca das Chagas do Amaral Souza

Food and Nutrition Sciences Vol.5 No.14，August 22, 2014

DOI: 10.4236/fns.2014.514154 4,225 Downloads 5,296 Views Citations
Quality Assessment of Common Instant Noodles Sold in Nigeria Markets (Articles)

Chukwuebuka T. Onyema, Uche E. Ekpunobi, Augustina A. Edowube, Stanley Odinma, Chinweotito E. Sokwaibe

American Journal of Analytical Chemistry Vol.5 No.17，December 4, 2014

DOI: 10.4236/ajac.2014.517124 6,054 Downloads 8,808 Views Citations
Evaluation of the Effect of Gurusa, a Ugandan Cereal-Based Fermented Food on Serum Lipid Profile and Body Weight of Wistar Albino Rats (Articles)

Atamgba Agbor Asuk, Abbas Kisambira, Muhammad Lubowa, Denis Ssenabulya

Food and Nutrition Sciences Vol.7 No.4，April 27, 2016

DOI: 10.4236/fns.2016.74030 1,696 Downloads 3,311 Views Citations
Proximate and Quantitative Phytochemical Analysis of Aframomum chrysanthum (Articles)

N. Nwachoko, E. B. Essien, E. O. Ayalogu

Open Access Library Journal Vol.2 No.5，May 27, 2015

DOI: 10.4236/oalib.1101529 1,464 Downloads 3,000 Views Citations
Comparative Assessment of the Proximate, Mineral Composition and Mineral Safety Index of Peel, Pulp and Seeds of Cucumber (Cucumis sativus) (Articles)

Oluwagbenle Henry Niyi, Adesina Adeolu Jonathan, Aremu Olawale Ibukun

Open Journal of Applied Sciences Vol.9 No.9，September 20, 2019

DOI: 10.4236/ojapps.2019.99056 2,687 Downloads 5,531 Views Citations
Formulation, Proximate Analysis and Sensory Evaluation of Mumu from Pearl Millet, Irish Potato and Sesame Seed Blend (Articles)

Tabitha Mngunengen Aande, Isaac Gbaa Agbidye, Christiana Agbenu Adah

Agricultural Sciences Vol.11 No.3，March 10, 2020

DOI: 10.4236/as.2020.113015 1,075 Downloads 3,261 Views Citations
Impact of Traditional Treatments on the Nutritional Value of Seeds of Jack Fruit (Artocarpus heterophyllus) (Articles)

O. E. Ezim, L. U. S. Ezeanyika, C. U. O. Ujowundu

Food and Nutrition Sciences Vol.11 No.11，November 12, 2020

DOI: 10.4236/fns.2020.1111069 450 Downloads 1,651 Views Citations
Nutritional and Bioactive Potentials of an Underutilized Vegetable—Vitex doniana (Articles)

Mercy Onuekwuzu Ifeanacho, Shedrack Chinedu Ogunwa

Food and Nutrition Sciences Vol.12 No.10，October 27, 2021

DOI: 10.4236/fns.2021.1210072 344 Downloads 2,167 Views Citations
Changes of Nutritional Value of Three Marine Dry Fishes (Johnius dussumieri, Harpodon nehereus and Lepturacanthus savala) during Storage (Articles)

Mohammad Abdul Momin Siddique, Mahbuba Aktar

Food and Nutrition Sciences Vol.2 No.10，December 19, 2011

DOI: 10.4236/fns.2011.210145 6,649 Downloads 11,496 Views Citations
Characterization of Spent Prebaked Aluminium Carbon Anode as a Source of Fuel for Foundrymen (Articles)

A. Andrews, E. Gikunoo, B. K. Kyei-Fram, R. Sarfo

J. of Minerals and Materials Characterization and Eng. Vol.11 No.1，January 20, 2012

DOI: 10.4236/jmmce.2012.111003 6,037 Downloads 7,679 Views Citations
Physicochemical, Proximate and Sensory Properties of Pineapple (Ananas sp.) Syrup Developed from Its Organic Side-Stream (Articles)

Charles Tortoe, Paa-Nii T. Johnson, Ted Slaghek, Matilde Miedema, Theo Timmermans

Food and Nutrition Sciences Vol.4 No.2，February 6, 2013

DOI: 10.4236/fns.2013.42023 8,353 Downloads 12,744 Views Citations
Application of resistant starch in bread: processing, proximate composition and sensory quality of functional bread products from wheat flour and African locust bean (Parkia biglobosa) flour (Articles)

Abdoulaye Sankhon, Issoufou Amadou, Wei-Rong Yao

Agricultural Sciences Vol.4 No.5B，July 16, 2013

DOI: 10.4236/as.2013.45B023 7,143 Downloads 10,433 Views Citations
Chemical Composition of the Marc of a Wild Tropical Plant Tacca involucrata (Schumach and Thonn, 1827) (Articles)

Joel Aondohulugh Bosha, Aruh Ottoh Anaga, Isaac Uzoma Asuzu

Food and Nutrition Sciences Vol.6 No.1，January 13, 2015

DOI: 10.4236/fns.2015.61014 3,319 Downloads 4,971 Views Citations
Physico-chemical Properties of Sesame (Sesamum indicum L.) Varieties Grown in Northern Area, Ethiopia (Articles)

Haftom Zebib, Geremew Bultosa, Solomon Abera

Agricultural Sciences Vol.6 No.2，February 25, 2015

DOI: 10.4236/as.2015.62024 10,003 Downloads 16,040 Views Citations
Composition and Functional Properties of Yam Bean (Pachyrhizus spp.) Seed Flour (Articles)

Abbas Kisambira, John H. Muyonga, Yusuf B. Byaruhanga, Phinehas Tukamuhabwa, Silver Tumwegamire, Wolfgang J. Grüneberg

Food and Nutrition Sciences Vol.6 No.8，May 26, 2015

DOI: 10.4236/fns.2015.68076 4,745 Downloads 8,538 Views Citations
This article belongs to the Special Issue on Food Science and Technology

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