Journal of Food Science and Nutrition

Research Paper P.1-8

Olive semidrying process: oleuropein degradation in relation to sensory bitterness.

Author(s): Yasin Ozdemir, Hakan Yavas, Ugur Ozyurt, Rena I Kosti, Ozge Keskinel

DOI: 10.35841/food-science.1.2.1-8

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Research Article P.9-12

Risk assessment of antinutrient consumption of plant foods of south eastern Nigeria.

Author(s): Ndie EC, Okaka JC

DOI: 10.35841/food-science.1.2.9-12

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Research Article P.13-16

A survey of levels of ethyl carbamate in beer sold in south-east Nigeria.

Author(s): Onyekachi C Nwagbaoso, Emma A Mazi, Kennedy A Okoronkwo

DOI: 10.35841/food-science.1.2.13-16

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Research Article P.17-24

Effect of three drying methods on the physicochemical composition of three varieties of onion (Allium cepa L).

Author(s): Abdou Bouba Armand, Joel Scher, Aboubakar, Goudoum Augustin, Ponka Roger, Didier Montet, Mbofung Carl Moses

DOI: 10.35841/food-science.1.2.17-24

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Review Article P.25-31

Biofilm producing bacteria: A serious threat to public health in developing countries.

Author(s): Umber Tasneem, Nusrat Yasin, Iqbal Nisa, Faisal Shah, Ubaid Rasheed, Faiza Momin, Sadir Zaman, Muhammad Qasim

DOI: 10.35841/food-science.1.2.25-31

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Research Article P.32-39

Effects of different levels of potassium fertilization on yield, quality and storage life of onion (Allium cepa L.) at Jimma, Southwestern Ethiopia.

Author(s): Muluneh Bekele

DOI: 10.35841/food-science.1.2.32-39

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Research Article P.40-46

Nutritional values, chemical compositions and antimicrobial activities of fruit juice from pineapple (Ananas comosus L.) and coconut (Cocos nucifera L.) blends.

Author(s): Olayinka T. Ogunmefun, Oluwakemi S. Asoso, Babawale P. Olatunji and Omotola M. Ogundele

DOI: 10.35841/food-science.1.2.40-46

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