Nutrition & Food Science

Chemical analysis and sensory evaluation of Ogi enriched with soybeans and crayfish
pp. 214-217(4)
Authors: Samuel, Folake Olukemi; Otegbayo, Bolanle Omolara

Potential of the internet to address topics of interest in nutrition
pp. 218-224(7)
Authors: Marquis, Marie; Dubeau, Caroline

A study into the antimicrobial effects of cloves (Syzgium aromaticum) and cinnamon (Cinnamomum zeylanicum) using disc-diffusion assay
pp. 225-230(6)
Authors: Maidment, Clem; Dyson, Allan; Haysom, Iain

Hepatic retinol levels in individuals deceased from several causes
pp. 240-247(8)
Authors: Ramalho, Rejane AndrÚa; Paes, Carina A.; Flores, Hernando; Lento, Danielle F.; Accioly, Elizabeth

Potentials of high intensity electric field pulses (HELP) to food processors in developing countries
pp. 248-258(11)
Authors: Olajide, J.O.; Adedeji, A.A.; Ade-Omowaye, B.I.O.; Otunola, E.T.; Adejuyitan, J.A.