International Journal of Food Sciences and Nutrition

Alkyltins in farmed fish and shellfish
pp. 147-151(5)
Authors: Amodio-Cocchieri R.; Cirillo T.; Amorena M.; Cavaliere M.; Lucisano A.; Del Prete U.

Fiber intake and childhood appendicitis
pp. 153-157(5)
Authors: Adamidis D.; Roma-Giannikou E.; Karamolegou K.; Tselalidou E.; Constantopoulos A.

Growth and lipid metabolism responses in rats fed different dietary fat sources
pp. 159-167(9)
Author: Al-Othman A. A.

Effect of cooking and supplementation with different kinds of meats on the nutritional value of mash (Vigna mungo)
pp. 169-174(6)
Authors: Bhatty N.; Gilani A. H.; Nagra S. A.

Mini-papad containing cheese powder—a novelty snack food
pp. 175-180(6)
Authors: Srinivasan P.; Annapure U. S.; Sahoo A. K.; Singhal R. S.; Kulkarni P. R.

Antioxidant potential of green and black tea determined using the ferric reducing power (FRAP) assay
pp. 181-188(8)
Author: Langley-Evans S. C.

Proximate composition, phytic acid, polyphenols and digestibility (in vitro) of four brown cowpea varieties
pp. 189-193(5)
Authors: Preet K.; Punia D.

Energy and micronutrient composition of dietary and medicinal wild plants consumed during drought. Study of rural Fulani, Northeastern Nigeria
pp. 195-208(14)
Authors: Lockett C. T.; Calvert C. C.; Grivetti L. E.

Vitamin D: should the supply in the Danish population be increased?
pp. 209-215(7)
Authors: Rasmussen L.B.; Hansen G.L.; Hansen E.; Koch B.; Mosekilde L.; Mølgaard C.; Sørensen O.H.; Ovesen L.