Volume 2 - Issue 1
Research Article
December 06, 2022Bioactive 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/1012Research Article
October 10, 2022The 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, 2022Physicochemical 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