Purple Grape Juice, an Important Flavonoids Source, Influence in Biochemical Parameters in Offspring of Wistar Rats
Daniele Karina Hilger, Mariane Farias Wohlenberg, Thays Krischke Schaffer, Fernanda de Souza Machado, Luciana Kneib Gonçalves, Gabrielli Bortolato, Gabriele Dani, Adriana Rodrigues, Cláudia Funchal, Caroline Dani

Food Nutr. Sci. Vol.6 No.7, May 25, 2015
DOI:10.4236/fns.2015.67071

RETRACTED: The Impact of Spices on Vegetable Consumption: A Pilot Study
Zhaoping Li, Michael Krak, Alona Zerlin, Lena K. Brahe, Alexis Rheinwald-Jones, Gail Thames, Yanjun Zhang, Chi-Hong Tseng, David Heber

Food Nutr. Sci. Vol.6 No.7, May 25, 2015
DOI:10.4236/fns.2015.67070

Gluten-Free Flat Bread and Biscuits Production by Cassava, Extruded Soy Protein and Pumpkin Powder
Mona M. A. Aly, Hinar A. Seleem

Food Nutr. Sci. Vol.6 No.7, May 20, 2015
DOI:10.4236/fns.2015.67069

Chemical and Microbiological Characterization of Egyptian Cultivars for Some Spices and Herbs Commonly Exported Abroad
Shimaa A. Moawad, Ahmad H. El-Ghorab, Mahmoud Hassan, Hassan Nour-Eldin, Mustafa M. El-Gharabli

Food Nutr. Sci. Vol.6 No.7, May 19, 2015
DOI:10.4236/fns.2015.67068

Effect of Preservation on Two Different Varieties of Vernonia amygdalina Del. (Bitter) Leaves
Nyerhovwo J. Tonukari, Oghenetega J. Avwioroko, Theresa Ezedom, Akpovwehwee A. Anigboro

Food Nutr. Sci. Vol.6 No.7, May 12, 2015
DOI:10.4236/fns.2015.67067