Food and Nutrition Sciences

Food and Nutrition Sciences

ISSN Print: 2157-944X
ISSN Online: 2157-9458
www.scirp.org/journal/fns
E-mail: fns@scirp.org
has been cited by the following article(s):
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[1] Overview of the Sustainable Valorization of Using Waste and By-Products in Grain Processing
Foods, 2023
[2] Cereals and Their By-Products
Cereal Grains, 2023
[3] Food Application of Orange Seed Powder through Incorporation in Wheat Flour to Boost Vitamin and Mineral Profiles of Formulated Biscuits
International Journal of …, 2023
[4] Chemical Composition of Cereal Grains
Cereal Grains, 2023
[5] Improving the Nutritional Value of Biscuits by Adding Wheat Germ and Sugar Beetroot Pulp
Egyptian Journal of …, 2023
[6] 147 Cereals and Their By-Products
Cereal Grains: Composition, Nutritional …, 2023
[7] AMINO ACID PROFILES AND CHEMICAL CONSTITUENTS OF WHEAT-COCOYAMGROUNDNUT BISCUITS.
Annals: Food Science …, 2022
[8] Roasted Wheat Germ: A Natural Plant Product in Development of Nutritious Milk Pudding; Physicochemical and Nutritional Properties
Foods, 2022
[9] Modification of Traditional Foods of Four Disaster-Prone States of India to Develop Nutritious and Culturally Accepted Emergency Relief Foods
… of the National Academy of Sciences …, 2022
[10] The Effect of Mineral Composition, Microstructure on Physical Properties of Aggregate from River Punjkora and Kunai, Dir (Lower), Khyber Pakhtunkhwa …
Journal of Geoscience …, 2022
[11] Preparation and optimization of ready to serve non-dairy quinoa milk
2022
[12] Efecto del tratamiento térmico del germen de trigo sobre sus propiedades físicas y químicas
THESIS, 2022
[13] Comparison of peanut and black oncom biscuit: Nutritional characteristics and aflatoxin evaluation with the potential health benefits
2021
[14] Quality of energy-reduced muffin produced with whole-grain wheat flour, safe for diabetics' nutrition
2020
[15] Assessment of Nutritional and Microbiological Properties of Biscuit Supplemented With Moringa Oleifera Seed Protein Concentrate
2020
[16] Formulation of baby biscuits with substitution of wood grasshopper flour (Melanoplus cinereus) as an alternative complementary food for children
2020
[17] Technological, nutritional, functional and sensorial attributes of the cookies fortified with Calocybe indica mushroom
2019
[18] Study of Protein Concentrate and Physical Properties for Each Wheat Germ and Defatted Wheat Germ in Biscuits Processing
2019
[19] PREPARATION AND EVALUATION OF PHYSICAL AND CHEMICAL PROPERTIES OF GLUTEN-FREE BISCUITS
J. Product. & Dev., 2019
[20] Physico Chemical and Sensory Evaluation of the Fortified Biscuits with Sesame Cake Flour
2018
[21] Evaluation of Proximate Composition and Sensory Attributes of Dark Chocolate Fortified with Wheat Germ
2018
[22] A compendium of wheat germ: Separation, stabilization and food applications
Trends in Food Science & Technology, 2018
[23] Research Article Evaluation of Proximate Composition and Sensory Attributes of Dark Chocolate Fortified with Wheat Germ
2018
[24] Proximate and mineral composition of brown seaweed from Gulf of Mannar
2017
[25] HARNESSING TROPICAL BROWN SEAWEED TO DERIVE NUTRITIONAL AND FUNCTIONAL SEAWEED BASED PRODUCTS
Thesis, 2017
[26] Research Article Characterization and Sensory Evaluation of Pomegranate Molasses Fortified with Wheat Germ
2017
[27] Rheological and Qualitative Assessment of Wheat-Pea Composite Flour and its Utilization in Biscuits
2017
[28] Chemical Characteristic and Sensory Evaluation of Biscuit Enriched with Wheat Germ and the Effect of Storage Time on the Sensory Properties for this …
2017
[29] Chemical Characteristic and Sensory Evaluation of Biscuit Enriched with Wheat Germ and the Effect of Storage Time on the Sensory Properties for this Product
2017
[30] Rheological and Qualitative Assessment of Wheat-Pea Composite Flour and its Utilization in Biscuits.
Pakistan Journal of Agricultural Research, 2017
[31] Characterization and sensory evaluation of pomegranate molasses fortified with wheat germ
2017
[32] Impact of supplementation of value added products using partially defatted peanut cake flour on the nutritional status of malnourished children
2016
[33] IMPACT OF SUPPLEMENTATION OF VALUE ADDED PRODUCTS USING PARTIALLY DEFATTED PEANUT CAKE FLOUR ON THE NUTRITIONAL …
2016
[34] IMPACT OF SUPPLEMENTATION OF VALUE ADDED PRODUCTS USING PARTIALLY DEFATTED PEANUT CAKE FLOUR ON THE NUTRITIONAL STATUS OF …
Thesis, 2016
[35] IMPACT OF SUPPLEMENTATION OF VALUE ADDED PRODUCTS USING PARTIALLY DEFATTED PEANUT CAKE FLOUR ON THE NUTRITIONAL STATUS …
2016
[36] Effect of wheat and corn germs addition on the physical properties and crackers sensory quality
2016
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