Journal of Nutraceuticals and Food Science

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Modern healthy nutrition need to be based on omix data and meet 3P medicine expectations

Author(s): Nadiya Boyko

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Improving sustainability in the table olive industry by transforming olive kernels into valuable food ingredients

Author(s): Agostina Galitsopoulou

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The organic nGMO soybeans as a raw material in soy milk innovation production

Author(s): Ewa Zary Sikorska

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Pulsed Electric Field (PEF) as innovative process for the olive oil extraction process

Author(s): Antonio Berardi

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Novel preparation of Betalain extract from waste for intelligent packaging film application

Author(s): Bijita Ghatak

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Moringa (Moringa oleifera Lam.) and Jujube (Ziziphus Lotus Linn.) leaf extracts effect on processed corn oil under frying conditions

Author(s): Madiha Dhibi

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Transforming our food system to enhance food safety and sustainability perspectives from Finnish Lapland

Author(s): Dele Raheem

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Plant-Based Curing Methods Alternative to Nitrite in Fermented Meat Products

Author(s): Tahir Yilmaz

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The unusual pattern of bacterial evolution: Genomes of Clostridium botulinum and some other bacterial species carry eukaryotic genetic loci involved in coding for 18S and 28S ribosomal subunits

Author(s): Mamuka Kotetishvili

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Separation and identification of iron-chelating peptides from mung bean protein hydrolysates by MALDI-TOF-MS

Author(s): Zohreh Karami

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The Effect of Frozen Storage on The Quality of Atlantic Salmon

Author(s): Wesam Al-Jeddawi

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How to guarantee food safety throughout the supply chain

Author(s): Vera Botelho

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Innovations and applications of 3D printing in food sector-A review

Author(s): Akriti Taneja

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