Nutrition & Food Science

Diabetes risk factors and chromium intake in moderately obese subjects with type 2 diabetes mellitus
pp. 390-399(10)
Authors: Juturu, Vijaya; Daly, Anne; Geohas, Jeff; Finch, Manley; Komorowski, James R.

Physical activity effect on snacks choice of children
pp. 400-406(7)
Authors: Klonaridou, V.; Papadopoulou, S.K.; Fahantidou, A.; Hassapidou, M.

Fatty acid oxidation and other biochemical changes induced by cooking in commonly used Indian fats and oils
pp. 407-413(7)
Authors: Rastogi, Priyanka; Mathur, Beena; Rastogi, Shweta; Gupta, V.P.; Gupta, Rajeev

Nutritional evaluation of rumen epithelial tissue scrapings in goat nutrition
pp. 414-418(5)
Authors: Bawala, Toheeb Oluwakemi; Akinsoyinu, Akintunde Olaleye

Cyngor i Fusnesion Bwyd ? advice for food businesses in Wales
pp. 419-428(10)
Author: Worsfold, Denise

Effects of calcium supplementation on iron bioavailability from spirulina
pp. 429-437(9)
Authors: Loh, Su Peng; Omar, Hishamuddin; Abdullahl, Abdul Salam; Ismail, Maznah

Preparation of low calorific fiber rich cakes by wheat bran supplementation
pp. 438-444(7)
Authors: Anjum, Faqir Muhammad; Rauf, Muhammad; Khan, Muhammad Issa; Hussain, Shahzad