Search Result "fortified"

Research Article

Vitamin D Fortified Food Intake: Do We Know and Consume Enough:A Cross-Sectional Study in Jazan, Saudi Arabia

Journal: Current Nutrition & Food Science
Volume: 20 Issue: 1 Year: 2024 Page: 118-130
Author(s):

Review Article

Innovative Ingredients Fortified Nutrients Enriched Biscuits and Cookies:Quality and Sensory Analyses

Journal: Current Nutrition & Food Science
Volume: 19 Issue: 6 Year: 2023 Page: 615-641
Author(s):

Evaluation of Pita Bread Fortified with Defatted Flaxseed Flour

Journal: Current Nutrition & Food Science
Volume: 8 Issue: 2 Year: 2012 Page: 91-101
Author(s): Rabie Khattab,Mohammad Zeitoun,Omar M Barbary

Physico-Chemical, Textural and Sensory Analysis of Aloe vera Fortified Probiotic Yoghurt

Journal: Current Nutrition & Food Science
Volume: 10 Issue: 3 Year: 2014 Page: 228-233
Author(s): Parmjit S. Panesar, Vandana Bali, Seema Rani

Research Article

Evaluation of the Nutritional and Quality Characteristics of Black Carrot Fortified Instant Noodles

Journal: Current Nutrition & Food Science
Volume: 14 Issue: 5 Year: 2018 Page: 442-449
Author(s): Jyoti Singh,Sawinder Kaur,Prasad Rasane

Research Article

Comparative Study on the Antibacterial Properties of Nanoemulsion of Zataria multiflora Essential Oil Fortified with Cinnamaldehyde Against Common Foodborne Pathogens

Journal: The Natural Products Journal
Volume: 10 Issue: 5 Year: 2020 Page: 631-641
Author(s): Shahnaz Soufi,Majid Aminzare,Hassan Hassanzad Azar,Koorosh Kamali

Determination and Validation of Folic Acid Content in Fortified Wheat Flour by Triple Quadrupole Liquid Chromatography Tandem Mass Spectrometry

Journal: Current Nutrition & Food Science
Volume: 11 Issue: 4 Year: 2015 Page: 292-300
Author(s): Mousumi Debnath,Mithun Khandelwal,Vishal Jhelum,Renu Jain

Review Article

Use of Plant Sterol and Stanol Fortified Foods in Clinical Practice

Journal: Current Medicinal Chemistry
Volume: 26 Issue: 3 Year: 2019 Page: 6691-6703
Author(s): Montserrat Cofán,Emilio Ros

Review Article

Wheat Bread: Potential Approach to Fortify its Lysine Content

Journal: Current Nutrition & Food Science
Volume: 15 Issue: 7 Year: 2019 Page: 630-637
Author(s): Neda Mollakhalili Meybodi,Leila Mirmoghtadaie,Zhaleh Sheidaei,Amir Mohammad Mortazavian

General Research Article

Manufacture of Functional Fat-free Cream Cheese Fortified with Probiotic Bacteria and Flaxseed Mucilage as a Fat Replacing Agent

Journal: Current Nutrition & Food Science
Volume: 16 Issue: 9 Year: 2020 Page: 1393-1403
Author(s): Engy M. Akl,Samy M. Abdelhamid,Suzanne M. Wagdy,Heba H. Salama

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