Nanoencapsulation of Antioxidant-Rich Fraction of Roasted Moringa oleifera L. Leaf Extract: Physico-Chemical Properties and in Vitro Release Mechanisms
Pierre Nobossé, Edith N. Fombang, Damanpreet Singh, Carl M. F. Mbofung

Food Nutr. Sci. Vol.12 No.9, September 18, 2021
DOI: 10.4236/fns.2021.129068

The Antioxidant Activity of Barley Malt Rootlet Extracts in Heated Corn Oil at Frying Temperature
Sravanthi Budaraju, P. Kumar Mallikarjunan, A. Saari Csallany

Food Nutr. Sci. Vol.12 No.9, September 18, 2021
DOI: 10.4236/fns.2021.129067

Preparing and Evaluation of New Nutritious Products from Quail Meat
Manar M. Farag, Nadia A. Abd-El-Aziz, Afaf M. Ali

Food Nutr. Sci. Vol.12 No.9, September 15, 2021
DOI: 10.4236/fns.2021.129066

Physico-Chemical Profile of Four Types of Honey from the South of the Republic of Moldova
Aurica Chirsanova, Tatiana Capcanari, Alina Boistean, Rodica Siminiuc

Food Nutr. Sci. Vol.12 No.9, September 08, 2021
DOI: 10.4236/fns.2021.129065

Preservation of Shellfish Undulate Venus (Paphia undulate) by Canning with Different Treatments
Nadia A. Abd-El-Aziz

Food Nutr. Sci. Vol.12 No.9, September 07, 2021
DOI: 10.4236/fns.2021.129064