Cilt 1 Sayı 1 (2022)

Inainfe Woripre- Ifeoma Mbaeyi-Nwaoha- Deborah Ofoegbu

1-15

Proximate assessment and bioassay of breakfast cereals produced from blends of acha (Digitaria exilis), mungbean (Vigna eadiata) and cashew nut (Anarcadium occidentale Linn) flours

https://doi.org/10.58625/jfng-1851

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Sema Aydın- Yüksel Özdemir- Müge Keçeli

17-26

Enrichment of wheat bread with carob molasses source: Impact on bread quality and acceptability

https://doi.org/10.58625/jfng-1853

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Azuko Irene Ugo- Mbaeyi-Nwaoha Ifeoma- Uvere Peter- Ofoegbu Deborah Chinwendu

27-33

Sensory profile and physicochemical composition of premixed and post mixed fruit wine from blends of pineapple and watermelon juice

https://doi.org/10.58625/jfng-1917

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Nuray Güzeler- Çağla Özbek- Murat Kalender

35-42

Assessment of aroma profiles and mineral content of buffalo yogurt marketed in Cukurova region of Turkey

https://doi.org/10.58625/jfng-1932

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Özlem Özpak Akkuş- Betül Gülşen Atalay- Eda Parlak

43-54

Yoğun bakım ünitesinde yatan hastaların beslenme durumları ve bası yarası oluşma riski arasındaki ilişkinin değerlendirilmesi

https://doi.org/10.58625/jfng-1933

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Ifeoma Elizabeth Mbaeyi-Nwaoha; Chioma Gloria Mgbemere; Ngozi Chioma Okoronkwo

55-76

Quality evaluation of formulated instant noodles from wheat, rice (Oryza sativa) and mushroom (Agaricus bisporus) flour blends

https://doi.org/10.58625/jfng-1852

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Gül Karadağ- Ayşe Demet Karaman- Serdal Öğüt

77-90

Meyve ve sebzelerde bulunan biyoaktif bileşenlerin sağlık üzerine etkileri

https://doi.org/10.58625/jfng-1837

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Ebrar Kökcü- Üla Akil- Esma Asil

91-100

Kardiyovasküler hastalıklarda bağırsak mikrobiyotasının rolü

https://doi.org/10.58625/jfng-1934

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Derya Deniz Şirinyıldız- Aslı Yorulmaz

101-117

Alternatif ve sürdürülebilir bir gıda kaynağı olarak algler

https://doi.org/10.58625/jfng-1935

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Sudhanand Prasad Lal- Abhishek Mahendra- Akshay Singh

119-127

Dietary analysis of traditional food cultures in India: An overview of 2600 BCE to the 21st century

https://doi.org/10.58625/jfng-1885

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