Composition and Functional Properties of Yam Bean (Pachyrhizus spp.) Seed Flour
Abbas Kisambira, John H. Muyonga, Yusuf B. Byaruhanga, Phinehas Tukamuhabwa, Silver Tumwegamire, Wolfgang J. Grüneberg

Food Nutr. Sci. Vol.6 No.8 , May 26, 2015
DOI:10.4236/fns.2015.68076

Phenolic Compounds and Antioxidant Capacity of Brazilian Apples
Danianni Marinho Zardo, Acácio Antonio Ferreira Zielinski, Aline Alberti, Alessandro Nogueira

Food Nutr. Sci. Vol.6 No.8 , May 26, 2015
DOI:10.4236/fns.2015.68075

Genetic Traceability of Cinta Senese Pig (Sus scrofa domesticus L.): A Study of the Meat and Processed Products by Microsatellite Markers
Monica Scali, Rita Vignani, Marco Quintetti, Jacopo Bigliazzi, Elisa Paolucci, Mauro Cresti

Food Nutr. Sci. Vol.6 No.8 , May 26, 2015
DOI:10.4236/fns.2015.68074

Effect of Spices on Consumer Acceptability of Purple Tea (Camellia sinensis)
Simon O. Ochanda, John K. Wanyoko, Henrik K. Ruto

Food Nutr. Sci. Vol.6 No.8 , May 26, 2015
DOI:10.4236/fns.2015.68073

Continuous Subcutaneous Administration of Miso Extracts Attenuates Salt-Induced Hypertension in Dahl Salt-Sensitive Rats
Namiko Shimizu, Dong Dong Du, Hiroe Sakuyama, Yusai Ito, Masaru Sonoda, Kiyoshi Kawakubo, Yoshio Uehara

Food Nutr. Sci. Vol.6 No.8 , May 26, 2015
DOI:10.4236/fns.2015.68072