Preventive Nutrition and Food Science

Review

The Fluoride Debate: The Pros and Cons of Fluoridation

Antoine Aoun, Farah Darwiche, Sibelle Al Hayek, Jacqueline Doumit

Preventive Nutrition and Food Science 2018 Sep; 23(3): 171-180

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Originals

Development of Low Glycemic Index Foods and Their GlucoseResponse in Young Healthy Non-Diabetic Subjects

Damayanti Korrapati, Shanmugam Murugaiha Jeyakumar, Sangamitra Katragadda, Laxmi Rajkumar Ponday, Vani Acharya, Srinivas Epparapalli, Stephy Joseph, Ayylasomayajula Vajreswari

Preventive Nutrition and Food Science 2018 Sep; 23(3): 181-188

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Antidiabetic Activity of Sargassum hystrix Extracts in Streptozotocin-Induced Diabetic Rats

Theodora Linggaryati Gotama, Amir Husni, Ustadi

Preventive Nutrition and Food Science 2018 Sep; 23(3): 189-195

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Spatial Memory and Antioxidant Protective Effects of Raisin (Currant) in Aged Rats

Davoud Ghorbanian, Mohammed Gol, Mohsen Pourghasem, Jamshid Faraji, Kaveh Pourghasem, Nabiollah Soltanpour

Preventive Nutrition and Food Science 2018 Sep; 23(3): 196-205

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Mondia whitei, an African Spice Inhibits Mitochondrial Permeability Transition in Rat Liver

Olanlokun Oludele, Bakare Idris, Ofoegbu Benard, Uleh Pius, Olorunsogo Olufunso

Preventive Nutrition and Food Science 2018 Sep; 23(3): 206-213

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Epigallocatechin-3-Gallate Reduces Fat Accumulation in Caenorhabditis elegans.

Jinning Liu, Ye Peng, Yiren Yue, Peiyi Shen, Yeonhwa Park

Preventive Nutrition and Food Science 2018 Sep; 23(3): 214-219

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Influence of Sourdough Fermentation on Amino Acids Composition, Phenolic Profile, and Antioxidant Properties of Sorghum Biscuits

Olufunmilayo Sade Omoba, Laisi Rasheed Isah

Preventive Nutrition and Food Science 2018 Sep; 23(3): 220-227

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Food Value and Safety Status of Raw (Unfermented) and Fermented Higher Basidiomycetes, Lenzites quercina (L) P. Karsten

Clement Olusola Ogidi, Victor Olusegun Oyetayo, Bamidele Juliet Akinyele, Camilo Amaro De Carvalho, Maria Catarina Megumi Kasuya

Preventive Nutrition and Food Science 2018 Sep; 23(3): 228-234

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Effects of Thermal Processing on the Nutritional, Antinutrient, and In Vitro Antioxidant Profile of Monodora myristica (Gaertn.) Dunal Seeds

Anna Ngozi Agiriga, Muthulisi Siwela

Preventive Nutrition and Food Science 2018 Sep; 23(3): 235-244

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Volatile Flavor Components of Blended Tea with Fermented Tea and Herbs

Ji Hyun Kim, Jae Yoon Cha, Tai Sun Shin, Soon Sil Chun

Preventive Nutrition and Food Science 2018 Sep; 23(3): 245-253

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Effect of Tara Gum Addition on Steady and Dynamic Shear Rheological Properties of Rice Starch Isolated from the Korean Rice Variety ‘Boramchan’

Sang-Hun Yoo, Yoon Hyuk Chang

Preventive Nutrition and Food Science 2018 Sep; 23(3): 254-259

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Inhibitory Effect of Substances Produced by Native Lactococcus lactis Strains of Tropical Fruits towards Food Pathogens

Gabriela Nicoleta Tenea, Pamela Hurtado, Clara Ortega

Preventive Nutrition and Food Science 2018 Sep; 23(3): 260-268

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Note

Effects of Cellulose Gums on Rheological Interactions in Binary Mixtures of Xanthan Gum and Locust Bean Gum

Wonjun Jo, Byoungseung Yoo

Preventive Nutrition and Food Science 2018 Sep; 23(3): 269-274

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