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Nutrition and Food Science is the major industry for the development of health, basic need of daily life, create employment, generate income, stronger economy, reducing financial crises, global Poverty and hunger in the developing countries of the world particularly in south Asia
Presence of virulence genes in Escherichia coli isolates from sururu Mytella guyanensis (Lamarck, 1819) marketed
Content of total phenolic, tannin and free phenolic compounds in East African highland banana cultivars (Musa spp) as affected by ripening and genotype
Nutritional and phytochemical characterization of colored barley germplasms
Dietary Fibre and Vitamin E Contents of fie Cucurbitaceae Oilseeds from different regions in Cameroon
Effect of storage conditions on prevalence of aflatoxins in different spices
Senior foodies: An evolving niche market in gastronomic tourism
Nutrition role in prevention and cure diseases
Evaluation of Bread Wheat (TritiumaestiumL.) Genotypes for Yield Potential and Related Traits under High Temperature Stress Condition at Middle Awash, Ethiopia
Editorial
Past conference report of 5th International conference on Food science and Healthcare Nutrition, Ozlem Tokusoglu, Manisa Celal Bayar University,Turkey
