Journal of Food and Nutrition Research
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Anthocyanin Stability in a Mix of Phenolic Extracts Microencapsulated by Maltodextrine, Whey Protein and Gum Arabic.
11:1-12.
2023-01-01
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Phenolic Profile, Antioxidant, Gastroprotective and Ulcer Healing Activities of Pot-pollen Produced by the Stingless Bee [Melipona compressipes fasciculata (Smith, 1854)].
11:423-435.
2023-01-01
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Postharvest Quality of Marolo Fruit (Annona crassiflora mart.) along Storage.
11:393-403.
2023-01-01
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n AccessArticle Fermented Soy-coffee Pudding Dessert Containing Probiotics: Product Formulation and Evaluation of Compositional Changes during Fermentation.
11:333-344.
2023-01-01
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Cladosporium cladosporioides starter culture can positively influence flavour and bioactive compounds of fermented and dried cocoa beans from the Amazon biome.
-:1-12.
2022-01-01
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Food promotion in circulars of different supermarket chains in Brazil according to the NOVA classification.
10:350-356.
2022-01-01
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Impact of Thermal Processing Parameters During Black Soymilk Extraction and Pasteurization on Key Bioactive Compounds and Antioxidant Capacity.
10:503-510.
2022-01-01
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Lactic Acid Bacteria Isolated from Fruits: A Review on Methods for Evaluation of Probiotic Potential.
10:711-726.
2022-01-01
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Ultra-processed Foods Containing Children?s Marketing: Packaging Analysis and Nutrition Labeling.
10:784-792.
2022-01-01
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Perspectives on Modes of Eating and Its Impact on Health in a Methodological Comparison.
9:367-374.
2021-01-01
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Addition of Opuntia ficus-indica Reduces Hypothalamic Microglial Activation and Improves Metabolic Alterations in Obese Mice Exposed to a High-fat Diet.
8:473-483.
2020-01-01
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Amazonian Fruits Antioxidant Capsules: Quality Control and Stability.
8:189-194.
2020-01-01
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Anti-inflammatory and Antinociceptive Activities of Decaffeinated Coffee.
8:722-729.
2020-01-01
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Calciuric response to acute mate tea load in inversely associated with habitual mate consumption and dietary caffeine in young adult women..
8:693-699.
2020-01-01
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Development and Stability of Cupuassu Candy Light.
08:149-154.
2020-01-01
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Fortification of Ground Roasted Coffees with Iron, Zinc and Calcium: Evaluating the Impact of Quality and Roast Degree on Sensory Responses.
8:110-120.
2020-01-01
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French fries processed with a high content of linolenic acid, low n-6/n-3 ratio and good sensory acceptance after successive frying.
59:174-183.
2020-01-01
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Impact of non-nutritive sweeteners on the sensory profile and the acceptance of a functional tamarind beverage.
8:26-32.
2020-01-01
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Microbiological Quality Assessment of Sashimi and Sushi Sold in the Federal District, Brazil.
8:687-692.
2020-01-01
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Prevalence of Enterobacteriaceae on Ready to Eat Salads, Drinking Water and Surfaces in Food Markets of Maputo, Mozambique.
8:63-73.
2020-01-01
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Prevalence of Enterobacteriaceae on ready to eat salads, drinking water and surfaces in food markets of Maputo, Mazambique.
8:63-73.
2020-01-01
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Public Market Breakfast : a food tradition.
8:74-79.
2020-01-01
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Science and Education Publishing Co., Ltd.
is open access
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True
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False
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https://openalex.org/S4210236080
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