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Journal of Nutrition & Food Sciences

Journal of Nutrition & Food Sciences
Open Access

ISSN: 2155-9600

29th World Conference on Food and Beverages

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Pages: 1 - 1

Molecular diagnostic technique for detection of common foodborne pathogens: Focus on food from different restaurants in Lebanon

Lara Hanna Wakim

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Pages: 2 - 2

Cocoa products: A source of health and wellness during Covid-19 pandemic

Suzana C. S. Lannes

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Pages: 3 - 3

The chemical base for white tea quality: Oligopeptide, nuculeotides, and beyond

Mingjie Chen

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Pages: 4 - 4

Exploring influences on coffee liking: effect of samples and consumer characteristics

N. Condelli, F. Galgano, M.C. Caruso, M. Di Cairano, N. Cela

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Pages: 5 - 5

TWICETM

Claudia Pudack and Severine Dette

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Pages: 6 - 6

Rheology of meat exudate for future meat packaging applications

Alaa Alaizoki, Christopher Phillips and Davide Deganello

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Pages: 7 - 7

Aromatic characterization of fermented beverages from South Tyrol

Giulia Chitarrini, Luca Debiasi, Franziska Hillebrand, Eleonora Depetris, Peter Robatscher, Lorenza Conterno

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Pages: 8 - 8

Preliminary report on antioxidant activity of spices commercialized in north Greece

Paraskevi Mitlianga, Charikleia Papadaki, Kleoniki Kesidou, Stergianni Dalamitra

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Pages: 9 - 9

Study on the antioxidant and antimicrobal activity of Lavender (Lavandula Angustifolia) beverages

Paraskevi Mitlianga, Charikleia Papadaki, Stavroula Giangou, Ioannis Tsakiris

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Pages: 10 - 10

Food by-products based value-added products: Evaluations in terms of industry 4.0

Ozlem Tokusoglu

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