Vol. 13 No. 1 (2020)

Full Issue

• Assessment of food safety knowledge and practices in a sample of University of Tripoli students
• Food safety knowledge, attitudes and practices (KAP) of the nutrition staff in three Sudanese hospitals
• Effect of introducing the Jordanian common rue (Ruta chalepensis L.) on blood lipid profile in adult male Sprague Dawley rats toxified with Paracetamol
• Applications of native and modified corn starch (a review)
• Protein content, in-vitro protein digestibility (IVPD), anti-nutritional factor and mineral content and bioavailability of sixteen sweet sorghum (Sorghum bicolor L Moench) grain genotypes grown in Sudan
• Optimization of wheat flour, pumpkin flour and cranberry pomace blend formulations based on physicochemical properties of value-added cookies
• Arabic coffee consumption and the risk of obesity among Saudi's female population
• Beneficial microorganisms in food- a technological challenge
• Assessment of microbial quality of fresh beef tongue meat sold in various markets in Khartoum, Sudan
• Effect of germination time on proximate composition,  amino butyric acid accumulation and trypsin inhibitor activity of soybean (Glycine max L. Merr.)
• Study of the antioxidant potential of wild and cultivated Purslane (Portulaca Oleracea L.) available in Jordan
• The effect of the lockdown for the Coronavirus (COVID-19) pandemic on body weight changes and eating habits in Saudi Arabia
• Impact of Code Red energy drink on the functions and structure of the kidney of Wistar Albino rats: possible therapeutic effects of blueberry ethanolic extract
• Efficacy of oleoresins of ginger and rosemary to improve the oxidative stability and sensory attributes in non-irradiated and irradiated minced meat