The Role of Lactic Acid Bacteria in Milk Fermentation
Yantyati Widyastuti, Rohmatussolihat  , Andi Febrisiantosa

Food Nutr. Sci. Vol.5 No.4, February 13, 2014
DOI:10.4236/fns.2014.54051

Aroma Compounds of Some Traditional Turkish Cheeses and Their Importance for Turkish Cuisine
Fügen Durlu-Özkaya, İlhan Gün

Food Nutr. Sci. Vol.5 No.4, February 13, 2014
DOI:10.4236/fns.2014.54050

High Fibre Diets and Alzheimer’s Disease
Ian James Martins, W. M. A. D. Binosha Fernando

Food Nutr. Sci. Vol.5 No.4, February 12, 2014
DOI:10.4236/fns.2014.54049

Extraction of Total Phenolic Compounds, Flavonoids, Anthocyanins and Tannins from Grape Byproducts by Response Surface Methodology. Influence of Solid-Liquid Ratio, Particle Size, Time, Temperature and Solvent Mixtures on the Optimization Process
Hiba N. Rajha, Nada El Darra, Zeina Hobaika, Nadia Boussetta, Eugene Vorobiev, Richard G. Maroun, Nicolas Louka

Food Nutr. Sci. Vol.5 No.4, February 12, 2014
DOI:10.4236/fns.2014.54048

Impact of Using Stevia on Physicochemical, Sensory, Rheology and Glycemic Index of Soft Ice Cream
Mohammad Alizadeh, Maryam Azizi-Lalabadi, Sorayya Kheirouri

Food Nutr. Sci. Vol.5 No.4, February 12, 2014
DOI:10.4236/fns.2014.54047