Journal of Current Research in Food Science
2024, Vol. 5, Issue 2, Part B
| Title and Authors Name |
|---|
Sensory evaluation of protein enriched Shrikhand Sonal Zanwar, Afsha Ali, Sakshi Mishra and Prathiksa Pramanik J. Curr. Res. Food Sci., 2024; 5(2): 77-79 |
Specialized enteral nutrition therapy for crohn’s disease patients: An overview Debasmita Sarkar, Bhaswati Dasgupta, Indira Ganguly, Paromita Mukherjee, Ishani Ganguly and Triyasa Foujdar J. Curr. Res. Food Sci., 2024; 5(2): 80-82 |
Therapeutic interventions for controlling eating disorders: A review Punam Roy, Monoswini Banerjee, Rimly Mukherjee, Baishakhi Dasgupta and Meghana Dhanraj Bhalke Shewalkar J. Curr. Res. Food Sci., 2024; 5(2): 83-86 |
Dragon fruit: Nutritional composition and therapeutic value Reya Biswas, Debasmita Sarkar, Sakshi Mishra and Sandip Das J. Curr. Res. Food Sci., 2024; 5(2): 87-89 |
Using the social learning theory to explore the impact of digital interventions on food purchasing behaviors among consumers Harit Agroia J. Curr. Res. Food Sci., 2024; 5(2): 90-95 |
Modification of refined palm oil by blending with Akashmoni seed oil (Acacia auriculiformis) to improve its nutritional value and study of its frying properties Amartya Kumar Gupta and Nandita Das J. Curr. Res. Food Sci., 2024; 5(2): 96-101 |
Versatile legume, chickpea (C. arietinum): An overview on nutritional, medicinal and immunological arenas Ritam Mukherjee, Liash Roy, Aritra Roy Choudhury, Anoushka Roy, Sudeshna Sengupta and Malavika Bhattacharya J. Curr. Res. Food Sci., 2024; 5(2): 102-109 |
Foxtail millet: Rediscovering a superfood for the 21st century Tripti Tripathi J. Curr. Res. Food Sci., 2024; 5(2): 110-115 |
Multiple factors influence skin cancer development: A comprehensive review Tisha Punjabi, Vaishnavi Singh, Jyoti Rani and Pavneet Kaur J. Curr. Res. Food Sci., 2024; 5(2): 116-122 |
Effect of gamma irradiation on microbiological and physicochemical properties of carrot (Daucus carota l.) and waraka (Artocarpus heterophyllus l.) in Sri Lanka. RVC Madushani, WAJP Wijesinghe and RDR Ranasinghe J. Curr. Res. Food Sci., 2024; 5(2): 123-128 |
