Current Issue
Volume 2 - Issue 1
Research Article
December 06, 2022
Bioactive Compounds and in Vitro Anti-Inflammatory Properties in a Fruit-Smoothie Processed by High Hydrostatic Pressure
Romero-Garay MG1 , Rocha-Guzmán N2 , Moreno-Jimenez MR2 , Gutiérrez-Martínez P1, Sánchez-Burgos JA1 , Sayago-Ayerdi SG1 , Velázquez-Estrada RM1*
World Journal of Food and Nutrition DOI:10.54026/WJFN/1012
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Full Text Research Article
October 10, 2022
The Effects of Anthocyanins in the Treatment of Metabolic Syndrome: A Systematic Review
Marina Pizão Meyer1 and Luciana Pietro2*
World Journal of Food and Nutrition DOI:10.54026/WJFN/1011Research Article
May 06, 2022
Physicochemical Properties of Fatty and Low-Fat White Cheese Produced with Cultures Forming Exopolysaccharide
Elif Demiral1 , Songül Çakmakçı2 and Osman Sağdıç3
World Journal of Food and Nutrition DOI:10.54026/WJFN/1009