Vol. 3 No. 2 (2024)

Rita Ogodo Nwankwegu, Ifeoma Mbaeyi-Nwaoha

101-112

Impact of acha, pigeon pea, and oyster mushroom flour blends on amino acid profiles: Economic and health benefit

https://doi.org/10.58625/jfng-2665

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Rita Ogodo Nwankwegu, Ifeoma Elizabeth Mbaeyi-Nwaoha

113-128

Enhancing protein quality in breakfast cereals with blends of acha, pigeon pea, and oyster mushrooms

https://doi.org/10.58625/jfng-2666

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Hasibe Utku Çelik Gençoğlu, Ayla Gülden Pekcan

129-145

Evaluation of nutrient profiling systems of local dishes of Gaziantep and Hatay provinces by different methods

https://doi.org/10.58625/jfng-2667

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Olufemi Oloyede, Tobi Israel Akinremi, Oluwafemi Julius Olagunju, Iyanu Caleb Alagbe, Roseline Olufeyisayo Olarinde, Grace Oluwatoyin Idowu-Mogaji

147-161

Sustainable culinary tourism in Osogbo integrating ecotourism, nutrition, and gastronomy for holistic destination experiences

https://doi.org/10.58625/jfng-2668

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Ayşe Hümeyra İslamoğlu, Burcu İrem Omurtag Korkma, Hicran Başar, Hümeyra Yavuz

163-170

Glutensiz ekmek üretiminde kefir kültürü kullanımının bazı mikrobiyolojik ve duyusal özelliklere etkisinin incelenmesi

https://doi.org/10.58625/jfng-2669

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Simay Kundakçı, Güleren Sabuncular, Elanur Bal, İrem Gül Arslan

171-179

Development of vegan ice cream using Coven (Gypsophila Bicolor) root juice and different plant-based milks

https://doi.org/10.58625/jfng-2507

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Adekunle Olufemi Oloyede, Ridwanullahi Omotosho Adam, Michael Sunday Adebusoye, Balqis Romoke Kareem, Adeola Adeitan Lameed, Fiyinfoluwa Mary Akinola

181-195

Influence of dietary habits and service quality on nutritional satisfaction in urban Ibadan’s hospitality sector

https://doi.org/10.58625/jfng-2670

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Mine Nihan Yarar, Eda Parlak

197-204

Effect of creatine on athletes

https://doi.org/10.58625/jfng-2413

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Elif Dilaver, Solmaz Ece Yılmaz

205-216

The relationship between low levels of coenzyme Q10 and oxidative damage in patients with fibromyalgia

https://doi.org/10.58625/jfng-2671

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Yeşim Elmacı

217-229

An overview of coffee flavour: Influence of process, composition and sensory properties

https://doi.org/10.58625/jfng-2672

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