Nutrition & Food Science

A comparative assessment of urban and rural households' behaviors towards fresh red meat consumption: A case study in eastern part of Turkey
pp. 222-233(12)
Authors: Yildirim, Ibrahim; Ceylan, Melike

Non-hydrogenated cottonseed oil as a deep-fat frying medium
pp. 234-245(12)
Authors: Daniel-O'Dwyer, Darla; Thompson, Leslie; Shriver, Brent; Wu, Chih-kang; Hoover, Linda

Nutrient composition of foods provided by school canteens in Bahrain
pp. 246-253(8)
Authors: Musaiger, Abdulrahman O.; Al-Jedah, Jassim H.; D'Souza, Reshma

Exploring food and eating patterns using food-maps
pp. 254-259(6)
Author: Albon, Deborah

Quantification and identification of polysaccharide contents in <IT>Hericium erinaceus</IT>
pp. 260-271(12)
Authors: Keong, Choong Yew; Rashid, Badrul Amini Abdul; Ing, Young Swee; Ismail, Zakiah

Nutrient and sensory properties of <IT>dambu</IT> produced from different cereal grains
pp. 272-281(10)
Authors: Agu, H.O.; Jideani, I.A.; Yusuf, I.Z.