Nutrition & Food Science

Nutrient composition of products prepared by incorporating amaranth (<IT>Amaranthus tricolour</IT>) leaf powder
pp. 218-226(9)
Authors: Singh, Surabhi; Punia, Darshan; Khetarpaul, N.

Phenolics and antioxidant activity of a ready-to-eat snack food prepared from the edible mushroom (<IT>Agaricus bisporous</IT>)
pp. 227-234(8)
Authors: Singla, Richu; Ghosh, Moushumi; Ganguli, Abhijit

Effect of feeding enzymatically detoxified aflatoxin-B<DN>1</DN> diet on liver function test of wistar rats
pp. 235-242(8)
Authors: Tripathi, Smita; Mishra, Hari Niwas

Antioxidant properties of selected salak (<IT>Salacca zalacca</IT>) varieties in Sabah, Malaysia
pp. 243-250(8)
Authors: Aralas, Sitti; Mohamed, Maryati; Bakar, Mohd Fadzelly Abu

Primary school food environment in Mauritius
pp. 251-259(9)
Authors: Sun, M. Chan; Lalsing, Y.; Subratty, A.H.

Genetic characterization of biochemical contents of pigeon pea (<IT>Cajanus cajan</IT> (L.) Millsp)
pp. 260-267(8)
Authors: Akande, S.R.; Balogun, M.O.

Assessment of selenium intake levels through typical Pakistani diet
pp. 268-276(9)
Authors: Akhter, Perveen; Rahman, M.K.

An assessment of "Suya" prepared from different muscle type
pp. 277-282(6)
Author: Omojola, Andrew Babatunde

The health effects of black tea and flavonoids
pp. 283-294(12)
Author: Ruxton, Carrie H.S.

A randomised double-blind phase II study of lifestyle counselling and salicylate compounds in patients with progressive prostate cancer
pp. 295-305(11)
Authors: Thomas, Robert; Oakes, Roger; Gordon, Julie; Russell, Simon; Blades, Mabel; Williams, Madeleine