Sensory Evaluation of Different Packaged Roast Beef Treatments Designed for the Extension of Its Shelf Life
Tamador Maaya, Basem Mohammed Al-Abdullah

Food Nutr. Sci. Vol.7 No.11, September 28, 2016
DOI:10.4236/fns.2016.711101

Vitamin D and Bone Health
Alberto Falchetti, Elisa Rossi, Roberta Cosso, A. Buffa, Stefania Corvaglia, Nazzarena Malavolta

Food Nutr. Sci. Vol.7 No.11, September 28, 2016
DOI:10.4236/fns.2016.711100

Antihyperglycemic Activity of Moringa oleifera Lam Leaf Functional Tea in Rat Models and Human Subjects
Edith N. Fombang, Romuald Willy Saa

Food Nutr. Sci. Vol.7 No.11, September 23, 2016
DOI:10.4236/fns.2016.711099

A Comparative Study on the Utilization of Corn Pericarp and Peanut Hull in the Production of Ethanol and the Impact on Food Economics
J. L. Herring, V. C. Narayanan

Food Nutr. Sci. Vol.7 No.11, September 23, 2016
DOI:10.4236/fns.2016.711098

Isoflavone Aglycones and Oligopeptides in Lactic Acid-Fermented Soy Milk Differentially Regulate Lipid Metabolism-Related Gene Expression
Maki Kobayashi, Shintaro Egusa, Mitsuru Fukuda

Food Nutr. Sci. Vol.7 No.11, September 23, 2016
DOI:10.4236/fns.2016.711097